Artificial neural network was applied to establish the models of fermentation degree and flavor.
应用神经网络建立了啤酒发酵过程发酵度及主要风味物质产生量的预测模型。
The top yeasts are shorter in fermentation period, faster in metabolic rate and high in fermentation degree.
上面酵母具有发酵周期短，启发速度快，发酵度较高的特性。
The fermentation degree of the specific syrup was lower than that of common wort and glucosidase malt syrup. Besides, the syrup contained lower maltose and glucose.
低醇啤酒专用糖浆的发酵度比普通麦汁和低聚麦芽糖浆的发酵度低，且含有较低的麦芽糖和葡萄糖。
This is because the higher the fermentation degree of tea polyphenols after "aging" process after stimulation is weak, it is gentle gentle, suitable for evening drinking.
这是因为发酵程度越高，茶多酚经过“熟化”过程后刺激性较弱，就较为平缓温和，适合晚间饮用。
The study suggested that maltose metabolism identification was an effective approach for rapid selection of proper industrial S. cerevisiae strains with high beer fermentation degree.
选用工业菌种过程进行麦芽糖代谢鉴定是快速筛选高发酵度菌株的有效途径。
The brightness and color of the tea, indicating that the degree of fermentation of black tea and tea Xianshuang of degree.
茶汤的明亮度和颜色，表明红茶的发酵程度和茶汤的鲜爽度。
Solution: black tea and black tea is a high degree of tea fermentation, suitable for drinking tea lovers stomach discomfort.
解决方法：黑茶和红茶是发酵度较高的茶，适合胃部不适的茶爱好者饮用。
Teas have different "fresh" or "ripe" flavors because of the degree of fermentation and roasting.
茶由于发酵、焙火轻重的原因，造成各种“生”、“熟”不同的风味。
The processing of tomato vinegar were determined by the analysis of the degree of alcohol, acidity and sugar. The liquid fermentation conditions of tomato vinegar were optimized.
通过对酒精和醋酸发酵后酒度、酸度、糖度和还原糖等成分的测定，研究了液体发酵法酿制蕃茄醋的生产工艺，并优化了发酵条件。
The acetic production is greatly influenced by initial alcohol degree, fermentation temperature and liquid medium volume during acetic fermentation of rose vinegar.
起始酒精度、发酵温度、装液量对玫瑰醋醋酸发酵过程中醋酸的积累有较大的影响。
The acetic production is greatly influenced by initial alcohol degree, fermentation temperature and liquid medium volume during acetic fermentation of rose vinegar.
起始酒精度、发酵温度、装液量对玫瑰醋醋酸发酵过程中醋酸的积累有较大的影响。
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