Yeast, unlike chemical fermentation agents such as baking powder, has the natural ability in aiding carbon-release, which gives food materials better texture, aroma, flavor and taste.
酵母，不像化学发酵剂，如发酵粉，已在协助碳释放，从而使食品原料更好的质感，香气，风味和口感自然的能力。
Made from fresh leaves of big-leaf tea trees of Yunnan, Pu 'er tea has a distinctive aroma thanks to the special fermentation procedure in the processing steps.
从鲜叶大叶茶树云南普洱茶具有独特的香气感谢特别发酵过程中的处理步骤。
Microbial Fermentation can accelerate the fat hydrolysis, and gives the cheese a unique flavor and aroma.
微生物发酵法可加速脂肪水解，赋予奶酪独特的风味和香味。
Aroma: Tasting term used to indicate the smells of a wine, particularly those deriving from the grape and fermentation.
香气：品尝术语，用来指葡萄酒的气味，尤其是指从葡萄和发酵中获得的气味。
In the popular and the young white wines, you can find the aroma of fermentation.
在流行且浅龄的白葡萄酒里，你可以找到发酵的香气。
Its aroma reminds us of green apples, pineapples, and grapefruits, as well as the traditional aroma of vanilla and toasted bread given by its fermentation in French oak barrels.
散发着令人回味的苹果、菠萝与葡萄香气。由于在法式橡木酒桶酿造而成，因此具有传统的香草与土司面包的混合气息。
High quality apple vinegar which have good acid tastes, aroma and color characteristics of apple can be produced by utilizing deep acetic acid fermentation and immobilized cell fermentation process.
苹果原汁采用深层醋酸发酵及固定化醋酸发酵技术可酿造出具有苹果酸味、香气及色泽特征的优质果醋。
The wine is made from featured grape, through a second fermentation. It shows great aroma of fruit, elegant, refreshing and charming.
此酒由我们的精选葡萄酿制，经第二次发酵而成，果香馥郁典雅，沁人心脾。
And the key techniques on the aroma and color low-alcohol sweet red wild grape wine and low-temperature fermentation were solved.
确定了采用、榨汁、发酵等工艺，并解决了低醇甜红山葡萄香气和色泽问题及低温发酵的技术关键。
Primary aroma is derived from the grapes. Secondary aroma derives from fermentation. Tertiary aroma (bouquet) develops during maturation and aging.
基本的香气来自葡萄果实，次级香气来自发酵过程，而第三层香气(酒香)在葡萄酒的成熟与陈酿过程中发育。
Primary aroma is derived from the grapes. Secondary aroma derives from fermentation. Tertiary aroma (bouquet) develops during maturation and aging.
主要的香气来自葡萄果实，次级香气来自发酵过程，而第三层香气(酒香)在葡萄酒的成熟与陈酿过程中发育。
Xiangquan Liquor is produced by saccharification with Xiaoqu starter, fermentation of tailing grains coupled with Daqu, and aged pits for aroma-producing.
湘泉酒是以小曲培菌糖化，大曲续米查发酵，老窖生香。
The waste yeast was also used for bread fermentation test and the product bread had the properties of loose and soft bread body, even pore size, not sticking and slight hops aroma.
用作面包发酵试验，产品结构疏松，质地柔软，孔隙大小均一，不粘牙，略有酒花香。
The result showed that liquor's aroma and alcohol yield could be improved by adding another starter during the fermentation with uncooked sorghum.
通过添加酒曲、酵母发酵大米和发芽糙米生产低酒精度米饮料。
The fermentation method takes up to six months to complete and results in a transparent, delicately colored broth with balanced flavor and aroma.
发酵方法需时六个月 成品是一种透彻味道柔和并带有芳香气味的酱汁。
The fermentation method takes up to six months to complete and results in a transparent, delicately colored broth with balanced flavor and aroma.
发酵方法需时六个月 成品是一种透彻味道柔和并带有芳香气味的酱汁。
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