• 该文简述了纤维素物理化学生物预处理糖化发酵酒精生产工艺研究进展

    The physical, chemical and biological pretreatment, enzyme saccharification, alcohol fermentation technology and research development were stated in this paper.

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  • 纤维素酶应用于发酵酒精工业提高燃料酒精白酒出酒、原料的利用率、缩短发酵时间

    The utilization of cellulase in alcohol fermentation industry could evidently increase liquor yield and fuel alcohol yield, enhance the use rate of raw materials, and shorten fermentation time.

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  • 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

    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.

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  • 一天椰子汁会变得越来越醇香上午还是清淡、有气泡饮料,到了晚上发酵浓烈酒精饮料。

    As the day progresses, the liquid becomes increasingly intoxicating, transforming from a light, fizzy drink mid-morning and fermenting into a seriously strong alcoholic drink by evening

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  • 艾维瑞姆认为,加工过程中提取更多的葡萄多酚可能会增加在白葡萄酒中的抗氧化剂含量。研究小组积压整个葡萄并且发酵多达18个小时产生酒精后再去掉葡萄皮。

    His research team used whole squeezed grapes and incubated them for up to 18 hours in the presence of alcohol before removing the skins.

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  • 这些含糖虫瘿经常森林地面上发酵当地人一直它们酿造含酒精饮料

    These sugary galls often ferment on the forest floor, and locals have been known to make an alcoholic beverage from them.

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  • 我们整合了多种纤维素酶,这些可以复杂糖类转化成简单的糖类,细胞中进行发酵制造出酒精

    We're also combining cellulases, the enzymes that break down complex sugars into simple sugars and fermentation in the same cell for producing ethanol.

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  • 柑桔类植物的果实表皮中富含胶质纤维素多聚糖这些成分能够转化发酵后再变成酒精

    Citrus waste is rich in pectin, cellulose, and polysaccharides, which can be turned into sugars and fermented into alcohol.

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  • 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

    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.

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  • 啤酒葡萄酒均在历史上只限于最高酒精含量15 %,数量超出酵母不利影响不能发酵

    Beer and wine were historically limited to a maximum alcohol content of about 15% by volume, beyond which yeast is adversely affected and cannot ferment.

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  • 如果浓度很高,那么在糖被全部消耗之前酒精积聚抑制发酵因此就会制成一种葡萄酒

    With higher levels of sugar, alcohol will accumulate and inhibit the fermentation before the sugar can be completely used, thus producing a sweeter wine.

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  • 研究酒精发酵过程中,酵母不同添加量、方式原糖含量、酵母数量影响规律。

    In this experiment, the effect of the way and the quantity of yeast addition on the reducing sugar contents and yeast concentration in alcohol fermentation was investigated.

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  • 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。

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

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  • 本文以浓缩猕猴桃原浆原料经过酒精发酵醋酸发酵生产猕猴桃这种具有一定保健功能

    Using Chinese kiwifruit juice as raw material through alcohol fermentation and acetic acid fermentation produce a kind of kiwifruit vinegar it has some health care functions.

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  • 他们氧气效率低,甚至可能失控酒精浓度瓦斯喷结束发酵

    Without oxygen they are less efficient and may even run out of gas as the alcohol level climbs at the end of the fermentation.

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  • 结果表明发酵不同时期分批添加酵母可以降低原糖含量提高成熟发酵酒精浓度

    The result showed that adding yeast at different fermentation period can decrease reducing sugar content and improve the content of alcohol in mature beer.

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  • 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。

    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.

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  • 分析桃红葡萄酒酒精发酵过程中密度实测数据基础,建立了桃红葡萄酒酒精发酵过程密度变化规律数学模型

    Based on the analysis of actual data of density during fermentation, the mathematic model of density changes during pink wine alcohol fermentation was established.

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  • 发酵酒精水果汁(包括酿酒葡萄汁)、蔬菜汁不论是否其他物质

    Fruit juices (including grape must) and vegetable juices, unfermented and not containing added spirit, whether or not containing added sugar or other sweetening matter.

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  • 啤酒一种麦芽酿制带有蛇麻草香味发酵酒精饮料

    Beer: a fermented alcoholic beverage brewed from malt and flavored with hops.

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  • 是以梨主要原料破碎、榨汁、酒精发酵、醋酸发酵而成种果醋。

    Pear vinegar is a kind of fruits vinegar made of pear as the main material by crushing.

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  • 研究了酒精发酵凝集酵母菌筛选方法

    Studied the selecting method of agglutinating nature yeast on alcohol fermentation.

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  • 酒糟滤液全回用技术应用能够实现酒精发酵排放

    The recycling fermentation with the filtrate of stillage was a zero discharges technology of the ethanol production.

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  • 发酵酒精石灰磷酸钠生产产生二氧化碳

    The fermentation of sugar to alcohol and the production of lime and sodium phosphate also generate carbon dioxide.

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  • 酒精发酵添加纤维素显著提高酒精缩短发酵时间。

    Addition of cellulase in alcohol fermentation could shorten fermentation time and significantly increase alcohol output rate.

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  • 估算一新过程能耗传统酒精发酵回收工艺的能耗进行了比较

    The energy required in this new process was estimated and compared with the traditional ethanol fer- mentation and recovery technology.

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  • 估算一新过程能耗传统酒精发酵回收工艺的能耗进行了比较

    The energy required in this new process was estimated and compared with the traditional ethanol fer- mentation and recovery technology.

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