Because it does not go through a fermentation process, research suggests that it contains the highest concentration of polyphenols, antioxidants that rid of the body of free radicals.
因为它没有经过发酵处理，研究表明它富含茶多酚以及去除人体自由肌的抗氧化剂。
The aim of this research was to decrease the residual of sulfur dioxide and control the release of free sulfur dioxide in malolactic fermentation.
本文研究目的是在发挥二氧化硫的作用下，尽量地减少其残留量和控制游离二氧化硫在苹果酸乳酸发酵中的释放。
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；
Through the study of batch fermentation and continuous fermentation of free cells and immobilized cells, the corresponding fermentation kinetic equation was set up.
对游离细胞与固定化细胞的分批发酵和连续发酵产酒的动力学进行研究，并建立相应的发酵动力学方程。
Main free amino acids are glutamine and glutamic in glutamine fermentation process.
谷氨酸胺发酵过程代谢的主要游离氨基酸是谷氨酸胺和谷氨酸。
The fermentation speed of the immobilized yeast cell by hatch and continuous is 24% higher and more than 8 times than that of the free cell by batch fermentation respectively.
固定化酵母细胞分批和连续发酵，分别比传统的游离酵母分批发酵效率提高24％和8倍以上。
The content of peptides in fermented liquid first increased and then decreased, so as to indicate that the soy protein was hydrolyzed into peptide and then into free amino acid during fermentation.
发酵液中的多肽含量先增后减，表明发酵进程是按大豆蛋白水解成多肽，多肽水解成游离氨基酸顺序进行。
Mixed strain of free cells and different fermentative modes of batch and fed-batch fermentation were conducted to produce ethanol from dilute-acid lignocellulose hydrolysates.
在对木质纤维素稀酸水解液进行乙醇发酵中，耐发酵抑制剂和耐高浓度乙醇的菌种非常重要。
After fermentation, starch and free fatty acid content increased, while lipid, protein and ash content in the rice decreased gradually.
发酵后淀粉的含量有所增加，脂肪、蛋白质和灰分的含量逐渐减少，但游离脂肪酸的含量增加。
Orange wine fermented both by immobilized cells and by free cells was compared in the paper. Fermentation by immobilized cells reduced residue sugar, and the product had deep orange red color.
研究了固定化细胞发酵柑桔果酒的方法，与游离细胞发酵法比较，固定化细胞发酵具有残糖含量少，橘红酒色较深的优点。
The fermentation time of immobilized cells is 1/2 shorter than that of free cells.
试验结果表明固定化细胞发酵周期均比游离细胞缩短了一半。
The fermentation time of immobilized cells is 1/2 shorter than that of free cells.
试验结果表明固定化细胞发酵周期均比游离细胞缩短了一半。
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