The control approaches of microbe during beer production including the earlier fermentation stage, fermentation stage, late fermentation stage and sampling process were summed up.
总结了啤酒生产过程发酵前段、酵母发酵阶段、发酵后段和取样过程中微生物的控制方法和途径。
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。
The production technology, brewing points and biochemical changes during post-fermentation stage of Jiaxing flower liquor brewing from sweet-type koji was introduced in this paper.
简述了嘉兴小曲甜型花露酒的生产工艺，酿造要求及后发酵成熟期的生化变化，在此基础上对花露酒的工艺特征进行了综合分析和探讨。
In the secondary fermentation stage, the organic materials produced in the first fermentation stage is used as the mushroom bed, the edible mushroom is added for six months of breeding.
二次发酵阶段：将一次发酵阶段发酵好的有机原料作为菌床加入食用菌种进行培育六个月。
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.
而后将离心、冷冻干燥得到的短乳杆菌发酵剂与活性酒类酒球菌共同添加到干红葡萄酒的苹乳发酵阶段。
If the project ever had to be stopped at this point, the Fermentation Room would be self-standing, with a finished design that blended in flawlessly with the site at the current stage of delivery.
如果项目要被停止在这一阶段，发酵室将自立，成为当前阶段具有与基地完美融合在一起的成品设计。
Results showed that nitrite formation appeared mainly in the initial stage of fermentation, and nitrite disappeared gradually with the decrease of pH value.
结果发现，亚硝酸盐的出现期主要集中在发酵前期，随发酵液酸度的增加亚硝酸盐逐渐消失。
The principle of microflora change at each stage of non-salt and low-salt mixed soy sauce fermentation technology was proved in this paper.
研究了酱油固态无盐与低盐混合发酵工艺的各阶段微生物区系的变化规律。
Third stage: lactobacillus fermentation: lactic acid will produces probiotics under the effect of Nicholas Reaction, this stage is also called Ripening.
第三阶段：乳酸菌发酵：乳酸菌发酵阶段乳酸在反応作用下产生益生菌，这个阶段也叫熟成作用。
The results showed that yeast increased quickly at initial stage, along with the fermentation, then it will decline, finally the fermentation activity became zero.
结果表明，发酵初期酵母菌数量增长较快，随着发酵的进行又逐步下降，最终酵母活力降至零；
This stage of fermentation generates large quantities of CO2 and thus greatly benefits colour and tannin extraction.
发酵的这一阶段产生大量的二氧化碳气体，从而极大地有益于色泽和单宁的浸提。
This stage of fermentation generates large quantities of CO2 and thus greatly benefits colour and tannin extraction.
发酵的这一阶段产生大量的二氧化碳气体，从而极大地有益于色泽和单宁的浸提。
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