该研究是兼取酱油生产的酿造法和化学法之优点而制定的一种新方法。
This research formulates a new method by consideration the advantages of soy sauce manufacture brew method and chemical method.
今天的酱油酿造主要有两种方法：传统的酿造法- - -发酵法，非酿造方法- - -酸水解法。
Today soy sauce is made by two methods: the traditional brewing method, or fermentation, and the non-brewed method, or chemical-hydrolyzation.
这家工厂用蒸馏法酿造瓶装威士忌酒。
利用蛋清液、明胶、蛋白酶等对酿造酱油的二次沉淀进行澄清试验，利用紫外分光光度法对处理后的酱油吸光度值进行了测定。
The effects of egg white solution, gelatin and protein enzyme on clarification of the second precipitation in brewed soy sauce were investigated through L9(34) orthogonal experiment.
着重阐述了二步石灰法处理酿造用水的原理，试验方法及生产实践。
The principle, testing method and the production practice of treating the brewing water with two-step lime method was expounded.
摘要：本文主要介绍了葡萄酒酿造中的“自流法”。
ABSTRACT: This article talks about the "gravity flow" in wine making.
采用煮浸法糖化工艺及50％麦芽和50％大米作为啤酒酿造的原料及辅料。
Two mash decoction mashing method was used for manufacturing of wort. 50% malt and 50% rice were used as substrates in beer brewing.
本研究用黄粉为玉米蛋白质原料，通过“低盐固态发酵法”酿造鲜味调味液。
Using yellow powder as corn protein material by solid and low salt content fermentation, flavor seasoning was obtained.
用比浊法和平板菌落计数法测定酿造酱油中菌数的变化，研究荸荠皮提取物在酱油中的抗菌效果。
The anti-microbial effect of extract of eleocharis tuberosa peel (EETP) in soy sauce was studied with the microbial changes in brewing soy sauce by turbidimetry and plate colony-counting methods.
采用固液相结合的发酵法酿造蜂蜜果醋，对酿造工艺进行了研究。
Honey and fruit vinegar was fermented by the combined solid-liquid fermentation technology. Researches were conducted on the fermentation technology.
通过对决定香槟酒特色风味的瓶内二次发酵工艺进行分析，研究酿造具有法国香槟酒特色的中国式高档香槟法起泡葡萄酒关键工艺。
The in-bottle secondary fermentation process which is performed the champagne style is discussed. The key brewing technology of Chinese top-ranked champagne method sparkling wine is researched.
以莱阳梨、糯米为主要原料，采用二段式液固两相发酵法，酿造莱阳梨果醋。
Laiyang pear and polished glutinous rice were used to produce health-care fruit vinegar with the two-phase liquid-solid state fermentation.
该法不用单独制花生曲，酿造的酱油除保留传统酱油成分外，还具有花生的独特风味，色泽比传统酱油淡。
Skim Peanut Soy has extra flavor and thin color than traditional soy, except for same component with traditional soy.
依德国啤酒纯度法纯酿造，在酿造过程中只使用麦芽，燕麦，啤酒花，酵母和水，不使用任何处理手段和辅助酿造。
Pure brewed because it is made in the spirit of the German beer Purity Laws, Rheinhetsgabot, without any treatments or brewing AIDS, using only malt, oats, hops, water and yeast.
本发明涉及酒类酿造制造工艺，具体涉及一种新型白酒酿造方 法。
The invention relates to a brewing and manufacturing technology of wines, in particular to a novel liquor brewing method.
摘要：香槟是法国最著的起泡酒，采用传统的瓶中二次发酵法酿造。
ABSTRACT: Champagne is the most famous sparkling wine in France, which is made through Mothode Traditionelle.
采用固液相结合的发酵法酿造蜂蜜果醋，对酿造工艺进行了研究。
Honey and fruit vinegar was fermented by the combined solid-liquid fermentation technology.
摘要：传统法在众多起泡酒酿造方法中有着举足轻重的地位。
ABSTRACT: The traditional method is very important for sparkling wine production.
酿造工艺： 完全人工采摘，传统浸泡法。采摘后6个月法国新橡木桶酿制。
Wine Making: vinified out of new barrels and regular battonnage for 6 months before the setting out of bottle.
酿造食醋和配制食醋的常用鉴别方法是碘液法和高锰酸钾法。
The common methods to identify fermented vinegar and biended vinegar are iodine solution m…
酿造食醋和配制食醋的常用鉴别方法是碘液法和高锰酸钾法。
The common methods to identify fermented vinegar and biended vinegar are iodine solution m…
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