Yeast is essential for the fermentation that produces alcohol.
酵母对酿酒的发酵是必要的。
This is also a type of alcohol that can be made by fermenting sugar (though the fermentation is done by a species of bacterium rather than by yeast), and it has some advantages over ethanol.
它也是醇类的一种，可以通过是糖发酵而得（尽管发酵是由细菌而非酵母完成）。而且与乙醇相比，它确有优势。
First stage: yeast fermentation: yeast fermentation stage will decompose large molecules into small ones, decompose starch into carbon dioxide and alcohol, also known as glycation.
第一阶段：酵母菌发酵：酵母菌发酵阶段将大分子分解成小分子，把淀粉分解成二氧化碳和酒精，也叫糖化作用。
In which alcoholic fermentation is the main phase of brewing, is the role of microorganisms by the yeast, the grape sugar into alcohol in the process.
其中酒精发酵是酿造的主要阶段，是经由酵母菌的微生物作用，将葡萄中的糖转变为酒精的过程。
Using Chinese kiwifruit juice as raw material through alcohol fermentation and acetic acid fermentation produce a kind of kiwifruit vinegar it has some health care functions.
本文以浓缩猕猴桃原浆为原料，经过酒精发酵和醋酸发酵生产猕猴桃醋，这种醋具有一定的保健功能。
The fermentation of sugar to alcohol and the production of lime and sodium phosphate also generate carbon dioxide.
糖发酵成酒精和石灰和磷酸钠的生产也产生二氧化碳。
With higher levels of sugar, alcohol will accumulate and inhibit the fermentation before the sugar can be completely used, thus producing a sweeter wine.
如果糖浓度很高，那么在糖被全部消耗之前，酒精就会积聚并抑制发酵，因此就会制成一种甜葡萄酒。
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。
The physical, chemical and biological pretreatment, enzyme saccharification, alcohol fermentation technology and research development were stated in this paper.
该文简述了纤维素物理、化学、生物预处理、酶糖化、发酵酒精生产工艺及研究进展。
The utilization of cellulase in alcohol fermentation industry could evidently increase liquor yield and fuel alcohol yield, enhance the use rate of raw materials, and shorten fermentation time.
纤维素酶应用于发酵酒精工业可提高燃料酒精和白酒的出酒率、原料的利用率、缩短发酵时间。
In this experiment, the effect of the way and the quantity of yeast addition on the reducing sugar contents and yeast concentration in alcohol fermentation was investigated.
研究了酒精发酵过程中，酵母在不同添加量、方式对还原糖含量、酵母数量影响的规律。
This article deals with studies on continuous fermentation of molasses into alcohol by immobilized yeast cell with calcium alginate.
本文报道采用海藻酸钙作载体固定酵母活细胞用于糖蜜酒精连续发酵的研究。
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.
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；
Studied the selecting method of agglutinating nature yeast on alcohol fermentation.
研究了酒精发酵凝集性酵母菌的筛选方法。
Based on the analysis of actual data of density during fermentation, the mathematic model of density changes during pink wine alcohol fermentation was established.
在分析桃红葡萄酒酒精发酵过程中密度实测数据的基础上，建立了桃红葡萄酒酒精发酵过程密度变化规律的数学模型。
Alcohol fermentation is a process of high energy consumption including large amount of cooling water and electricity etc.
酒精发酵是一种耗能多的过程，且消耗大量的冷却水和电等，其核心设备——酒精发酵罐的合理设计至关重要。
Through adjustment on the processing conditions of the alcohol fermentation, will increase the glycerol content in the stillage considerably.
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。
When alcohol density of fermentation supernatant was 50% and 70%, two kinds of water-solubility polysaccharide can be acquired.
当发酵液中乙醇浓度为50%、70%时，分别得到两种水溶性很好的多糖。
Up to the present, active dry yeast has been widely in liquor-making industry, high gravity fermentation, and fuel alcohol industry.
目前，酿酒活性干酵母广泛应用于酿酒工业和酒精的浓醪发酵以及燃料酒精工业。
Using Chinese kiwifruit juice as raw material, through alcohol fermentation and acetic acid fermentation, produce a kind of kiwifruit vinegar, it has some health care functions.
本文以浓缩猕猴桃原浆为原料，经过酒精发酵和醋酸发酵生产猕猴桃醋，这种醋具有一定的保健功能。
The orange peel vinegar was produced by liquid fermentation through hydrolysis, alcohol fermentation and acetic fermentation.
采用液体发酵法酿制橘皮果醋，经水解、酒精发酵及醋酸发酵等工序。
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.
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。
Pumpkinwas used as raw materials by alcohol fermentation and acetic acid fer-mentation, to prepare natural healthy drink.
以南瓜为原料采用酒精发酵、醋酸发酵工艺生产天然保健饮料。
The management of alcohol fermentation process is one of the keys in the production of vinegar.
酒精发酵工艺的管理，是食醋酿造的关键之一。
Addition of cellulase in alcohol fermentation could shorten fermentation time and significantly increase alcohol output rate.
在酒精发酵时添加纤维素酶可显著提高酒精产率并缩短发酵时间。
The alcohol fermentation rate equation with parameters of slope and intercept, which is simple and practical, is established.
并建立了只有发酵速率方程斜率和截距两个实验参数，实用范围更广的酒精发酵速率方程。
Contents of lead in imported cassava and its fermentation product, alcohol were determined by ICP-AES.
采用微波消解-等离子发射光谱法测定了进口木薯干以及其发酵产物酒精中铅的含量。
Contents of lead in imported cassava and its fermentation product, alcohol were determined by ICP-AES.
采用微波消解-等离子发射光谱法测定了进口木薯干以及其发酵产物酒精中铅的含量。
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