Beer fermentation is a complex biochemical reaction process.
啤酒的发酵是一个复杂的生物化学反应过程。
The temperature control during beer fermentation is an important factor that affects the quality of beer.
啤酒发酵过程中的温度控制是影响啤酒质量的重要环节。
In this paper, a new beer fermentation model based upon known fundamental knowledge of biochemical pathway is recommended.
介绍了以已知的生化途径为基础的新的啤酒发酵模型。
The control of dissolved oxygen content in beer fermentation is an important procedure influencing metabolic byproduct of beer.
啤酒发酵过程中的溶解氧含量控制是影响啤酒代谢副产物的重要环节。
Beer fermentation process of beer production, as the most important aspects, fermentation temperature control is particularly important.
啤酒发酵作为啤酒生产过程最重要的环节，发酵温度控制尤为重要。
The methods, technologies, conditions and key points in operation are investigated during beer fermentation using immobilized yeast on lab scale.
研究了实验室利用固定化酵母发酵生产啤酒饮料的方法、工艺流程与条件及操作要点。
The concept delivers the expertise gained from working with traditional craft beer fermentation techniques to a contemporary and cozy gathering place.
整个设计考虑到专业传统手工酿造啤酒发酵技术及当代舒适聚集场所的需求。
Hence the control system of beer fermentation based on CAN bus is designed according to current equipment and requirement of corporations producing beer .
因此，针对当前啤酒企业的设备现状和生产需要，研究设计了采用CAN总线技术进行通信的啤酒发酵监控系统。
The file records of HACCP include raw materials quality, bacterial species quality, equipment cleaning, beer fermentation, beer filtration and beer packing etc.
HACCP的档案记录包括原料质量、菌种质量、设备清洗、啤酒发酵、啤酒过滤、啤酒包装等。
Hops is one of essential raw materials of beer fermentation. its main role is to provide the bitter taste for beer, and another one is bactericidal anti-corrosion.
啤酒花是啤酒生产不可缺少的原料之一，其主要作用是为啤酒提供苦味，另外还有杀菌防腐的作用。
For the characters of the beer fermentation temperature control are the large delay and nonlinear and so on, a hybrid parameters self-tuning fuzzy PID controller is presented.
针对啤酒发酵温度过程控制具有大时滞、非线性等特点，设计了混合参数自调整模糊pid控制器。
The results suggested that adequate temperature and pressure could shorten beer fermentation period and control beer flavoring substances with no adverse influence on beer flavor.
结果表明，适当的温度和压力相结合，既能缩短啤酒发酵周期，控制啤酒风味物质的组成，又不影响啤酒风味。
Using the 89c52 single chip microcomputer as its core computer, the thesis studied and designed a digital temperature control system of beer fermentation based on digital technology.
本论文以89c52单片机芯片为核心，研究和设计了数字化的啤酒发酵过程计算机控制系统。
The study suggested that maltose metabolism identification was an effective approach for rapid selection of proper industrial S. cerevisiae strains with high beer fermentation degree.
选用工业菌种过程进行麦芽糖代谢鉴定是快速筛选高发酵度菌株的有效途径。
The application of multi-panel MP270 and S5/S7 PLC in the beer fermentation control, system is introduced in this paper with detailed explanation of hardware configuration and program design.
主要介绍了多功能面板MP270和西门子S7/S5系列PLC在啤酒发酵控制系统中的应用，叙述了系统的硬件配置和软件设计。
Since the beer fermentation control system is always very large, in this thesis, the conveinience to deploy and update of the supervisory software was also considered and represented in details.
啤酒发酵过程自动化系统规模庞大，本文还从提高系统的可维护性和升级部署速度出发，对该系统的监控软件进行了相关研究。
During beer fermentation, the fermentation rate of yeast, the consumption rate of total sugar, the producing and reducing rates of alcohol and diacetyl were decreased as the pressure was increased.
压力也导致酵母的发酵速度、耗糖率、乙醇生成量、双乙酰的生成和还原速率下降。
The main research contents included the influence of SO_2 on the flavor stability of beer, the breeding of strain moderately producing SO_2, beer fermentation and genetic substance analysis of mutant.
研究内容包括二氧化硫对啤酒风味稳定性的影响、适量高产二氧化硫啤酒酵母的选育、啤酒发酵试验和突变菌株遗传物质分析。
It takes 3 weeks to produce beer. Most time is spent on fermentation.
酿造啤酒需要三个星期。发酵过程占了大部分时间。
In the fermentation process, but also for hundreds of years of traditional use of beech fermentation, the beer particularly refreshing.
在发酵过程中，又使用数百年传统的山毛榉木发酵工艺，使啤酒格外清爽。
How to control the attenuation of the beer reasonably and accurately is studied from fermentation control with the quantitative concept.
本文从发酵控制的角度，用“量”的概念阐述了如何合理、准确地控制发酵度的问题。
The result showed that adding yeast at different fermentation period can decrease reducing sugar content and improve the content of alcohol in mature beer.
结果表明，发酵不同时期分批添加酵母，可以降低还原糖含量，提高成熟发酵醪酒精浓度。
Beer: Alcoholic beverage made usually from malted barley, flavoured with hops, and brewed by slow fermentation.
啤酒：从发芽的大麦中加入啤酒花调味，经过缓慢发酵酿制而成的含酒精饮料。
Giving the definition of MFM and narrating particularly its application in the processing of beer and the manufacture, extraction, fermentation of rice wine, soy sauce.
叙述了微孔滤膜的概念，对微孔滤膜在啤酒工业、黄酒和酱油的生产、萃取发酵等方面的应用状况进行了较为详细的论述。
The effects of pressure fermentation on barm propagation, the formation and reduction of diacetyl, the formation of higher alcohols and esters, and beer taste were studied in the experiments.
摘要实验研究了压力发酵对酵母繁殖、双乙酰形成及还原、高级醇和酯的形成，以及啤酒口味等方面的影响。
This means that carbohydrate would remain after fermentation and produce a heavier type beer.
这意味着发酵后碳水化合物仍然保留，从而生成酒度较高的啤酒。
The technology of continuous beer after fermentation by immobilizing yeast cells in the honeycomb-like ceramic was studied.
将蜂窝陶瓷用作酵母细胞固定化的载体，进行啤酒连续后发酵试验研究。
The technology of continuous beer after fermentation by immobilizing yeast cells in the honeycomb-like ceramic was studied.
将蜂窝陶瓷用作酵母细胞固定化的载体，进行啤酒连续后发酵试验研究。
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