Objective: To investigate a kind of new beer clarificant.
目的：研究一种新型啤酒澄清剂。
Fermented with clarified juice, the clarificant selection of juice and parameter of fermentation were studied.
采用清汁发酵方法，对甜橙汁澄清剂的选择及甜橙干酒发酵工艺参数进行了研究。
The effects of wine variety, vintage, yeast, pectase, SO2 and clarificant on resveratrol content in dry-red wine were studied.
研究了葡萄品种、年份、酿酒酵母、果胶酶、SO 2、澄清剂等对干红葡萄酒中白藜芦醇含量的影响。
The clarifying functions of wort clarificant on wort were studied and its using amount and effects of removing precipitate were tested and contrasted.
研究了应用麦汁澄清剂对麦汁的澄清作用，对其用量、除浊效果进行测试对比。
Finally the results of the experiment are discussed and it is considered that the chitin is a clarificant having prospect to study in the sugar industry.
最后，对实验结果进行了讨论，认为几丁质是制糖工业中一种值得研究的澄清剂。
RESULTS Chitosan clarifier could make the solution clarificant as alcohol. On the retaining of active compounds, the former was better than the latter, but the total saponin was lower.
结果：壳聚糖絮凝法与醇沉法同样能使药液澄清，在总体有效成份的保留上，前者优于后者，但皂苷成份的保留量后者略大于前者。
RESULTS Chitosan clarifier could make the solution clarificant as alcohol. On the retaining of active compounds, the former was better than the latter, but the total saponin was lower.
结果：壳聚糖絮凝法与醇沉法同样能使药液澄清，在总体有效成份的保留上，前者优于后者，但皂苷成份的保留量后者略大于前者。
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