以各菌株发酵性能、不同的SO_2、酒精浓度为筛选条件，结合感官评定，筛选出2株符合果酒酿造要求且可产生良好香气的酵母菌。
The fermentation capacity, tolerance to SO_2 and ethanol were used as selective conditions to select the yeast. During the selection, the sensory remark was emphasized.
以柑桔全果为主要原料，经发酵制成柑桔保健果醋，对酒精发酵、醋酸液体深层发酵的适宜工艺条件进行了探讨。
The health vinegar of orange was brewed by fermentation of whole orange juice. The optimal technological condition for alcohol and liquid submerged fermentation were discussed in detail.
酒精发酵过程中，适当调整它的工艺条件，可将其废液的甘油含量进一步提高。
Through adjustment on the processing conditions of the alcohol fermentation, will increase the glycerol content in the stillage considerably.
窖池内氧含量的高低直接影响酵母的生长和代谢途径，酒精发酵是酵母在无氧条件下的代谢途径；
Oxygen content in pits would directly influence yeast growth and its metabolic pathway and alcohol fermentation is the metabolic pathway of yeast under oxygen free conditions.
研究了重铬酸钾比色法检测浓香型白酒发酵糟醅中残余酒精含量的最佳测定条件。
This paper discussed the optimal conditions for the determination of residual alcohol in the fermented mash for Chinese highly-flavored liquor, using potassium bichromate colorimetry.
主要对甜高粱秸秆汁的酒精发酵、原汁的保存期进行了实验室条件下的研究。
The alcohol ferment of pressed juice from the sweet sorghum straw stalk, the raw juice storage life were researched under the laboratory conditions.
通过对酒精和醋酸发酵后酒度、酸度、糖度和还原糖等成分的测定，研究了液体发酵法酿制蕃茄醋的生产工艺，并优化了发酵条件。
The processing of tomato vinegar were determined by the analysis of the degree of alcohol, acidity and sugar. The liquid fermentation conditions of tomato vinegar were optimized.
针对早籼米酒精发酵中原料淀粉水解为还原糖的液化条件进行了初步的研究。
The liquefying conditions in starch hydrolysed into sugar for ethanol production from indica rice were studied.
黄原胶发酵液在适宜的条件下经碱性蛋白酶处理，并用酒精沉淀可制得黄原胶粉剂。
The xanthan gum fermentation broth was treated with an alkaline protease and precipitated with ethyl alcohol, the xanthan gum was obtained in powdered form.
黄原胶发酵液在适宜的条件下经碱性蛋白酶处理，并用酒精沉淀可制得黄原胶粉剂。
The xanthan gum fermentation broth was treated with an alkaline protease and precipitated with ethyl alcohol, the xanthan gum was obtained in powdered form.
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