• Sparkling wine undergo a second alcoholic fermentation.

    发泡葡萄酒需要二次发酵作用。

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  • Analysing the alcoholic fermentation and acetic acid fermentation of Shanxi vinegar.

    分析山西生产工艺酒精发酵醋酸发酵。

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  • During alcoholic fermentation acetaldehyde ACTS as a hydrogen acceptor instead of oxygen.

    在这个过程乙醛取代了氧作为受体

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  • The intracellular trehalose metabolism of S. cerevisiae during alcoholic fermentation was studied.

    研究了酿酒酵母酒精发酵过程中酵母细胞海藻糖代谢

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  • The alcoholic fermentation was developed independently of the cider-making technology and harvests.

    酒精发酵自力苹果汁消费工艺果实地影响。

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  • The scarcity of nutrients in wine after alcoholic fermentation would inhibit MLF of lactic acid bacteria.

    酒精发酵完成后果营养缺乏抑制乳酸菌MLF

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  • After alcoholic fermentation, there was post-fermentation maceration on skins between 7 to 14 days, before pressing.

    酒精发酵完成后,葡萄汁仍将浸化7-14,然后榨汁。

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  • A fruit vinegar beverage was made from apple-pear by alcoholic fermentation, acetic acid fermentation and formulation.

    苹果梨为原料,经过酒精发酵醋酸发酵调配等工艺,研制出苹果梨果饮料

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  • After alcoholic fermentation, there was no malolactic fermentation, though the wine was left on light fermentation lees.

    酒精发酵之后,酒液留在大桶中进行轻度的苹果乳酸发酵。

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  • Alcoholic fermentation has great effects on wine quality, many factors can result in the stop of alcoholic fermentation.

    葡萄酒酿造过程酒精发酵进行顺利与否对葡萄酒的质量很大影响

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  • The alcoholic fermentation is then allowed to proceed with the yeast converting the grape juice to alcohol and carbon dioxide.

    酒精发酵酵母葡萄汁转化为酒精二氧化碳

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  • Alcoholic fermentation is catalyzed by enzymes of the zymase complex, which are secreted by the cells or released after the cells die.

    乙醇发酵或者复合物催化,这些细胞分泌的,细胞死亡后被释放

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  • Pear vinegar is a kind of fruits vinegar made of pear as the main material pressing. press-ing, alcoholic fermentation, acetic acid fermentation.

    是以梨主要原料,经破碎、榨汁酒精发酵醋酸发酵而成种果醋。

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  • Using tomato as main material, the fermentation technics of tomato vinegar through alcoholic fermentation and acetic acid fermentation were studied.

    对以番茄主要原料通过酒精发酵醋酸发酵生产番茄工艺进行了研究。

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  • 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.

    其中酒精发酵酿造主要阶段,是经由酵母菌微生物作用葡萄中的转变为酒精过程

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  • German chemist who researched fermentation and showed that Pasteur was wrong in insisting that alcoholic fermentation required the exclusion of oxygen.

    德国化学家。研究发酵方面问题,证明巴斯坚持酒精发酵排除的论断错误的。

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  • Jinhong cider vinegar drink was produced from Jinhong Apple as the raw material by alcoholic fermentation, acetic fermentation, formulation, sterilization and filling.

    金红苹果原料经过酒精发酵醋酸发酵等工艺酿制金红苹果醋。

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  • The fruit of Rosa laevigata Michx and Pyracantha fortuneana were used to produce a health vinegar beverage through alcoholic fermentation and acetic acid fermentation.

    以金樱子、火果为原料,经过酒精发酵醋酸发酵生产保健饮料

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  • Alcoholic fermentation is many kinds microorganism fermentation, should control ferment temperature and should grasp starch content and water according to different season.

    酒精发酵多种微生物发酵,控制发酵温度,要根据不同季节灵活掌握入缸酒醅淀粉含量入缸水分

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  • Study on the alcoholic fermentation using dodecanol as the extractive agent by immobilized yeast with alginic acid and polyvinyl alcohol as the mixed carrier was curried out.

    十二烷醇为萃取,对以海藻聚乙烯醇混合载体固定化酒精酵母乙醇发酵进行了研究

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  • A colorless to yellowish syrupy mixture of dextrose, maltose, and dextrins containing about20 percent water, used in confectionery, alcoholic fermentation, tanning, and treating tobacco.

    右旋一种右旋糖,麦芽糖糊精混合而成的无色或淡黄色糖浆20%的用于制糖酒精发酵制革制烟草

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  • The technology for making kiwi fruit vinegar via alcoholic fermentation and then acetic fermentation was studied with squeezed kiwi fruit pomace, cornmeal and wheat bran as raw materials.

    探讨榨汁后的猕猴桃玉米粉麸皮原料酒精发酵醋酸发酵酿制猕猴桃果生产工艺

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  • Pear vinegar is a fruit vinegar drink made from fresh pear and black gooseberry as the main materials by crushing, pressing, alcoholic fermentation, acetic acid fermentation and formulation.

    是以新鲜洋梨、醋栗等主要原料破碎、压榨酒精发酵、醋酸发酵、勾兑调配而成种果醋。

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  • Here's why bourbon might hurt more: many alcoholic beverages contain byproducts of fermentation called congeners, complex organic compounds that in large doses can have toxic effects.

    可能这些原因导致波旁威士忌造成伤害严重:很多酒精饮料含都含有同系物发酵副产品,这些复杂有机混合物如果剂量吸收还造成中毒效果

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  • This paper introduced the process and quality level of using orange juice as raw material to produce vinegar by alcoholic and acetic acid fermentation.

    本文介绍桔子原料酒精发酵醋酸发酵生产果醋工艺及其产品质量特点。

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  • Beer: Alcoholic beverage made usually from malted barley, flavoured with hops, and brewed by slow fermentation.

    啤酒发芽大麦中加入啤酒花调味经过缓慢发酵酿制而成含酒精饮料

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  • An alcoholic continuous fermentation using cassava as material, and by immobilization of glucoamylase preparation and yeasts using polyvinyl alcohol (PVA) gel as the carrier was studied.

    采用聚乙烯醇(PVA)载体固定化酵母菌细胞糖化制剂木薯原料进行酒精连续发酵工艺研究

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  • It is manufactured by the fermentation of certain carbohydrates in the alcoholic drinks industry.

    酿酒工业某种碳水化合物发酵生产

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  • This paper introduced the process and quality level of using papaya as raw material to produce vinegar by alcoholic and acetic acid fermentation.

    本文介绍成熟番木瓜主要原料酒精发酵,醋酸发酵生产果醋工艺产品的质量标准

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  • Then, a lactobacillus brevis yeast starter obtained by centrifugation and freeze drying and active alcoholic wine cocci are added into the apple emulsion fermentation stage of the claret together.

    而后离心冷冻干燥得到乳杆菌发酵剂活性酒类球菌共同添加干红葡萄酒的发酵阶段

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