发酵醪液中乙醇最高浓度为2%。
The maximum concentration of ethanol was 2 % in fermented liquid.
用氧弹直接测定糖厂废醪液的发热量。
Oxygen bomb calorimeter was used to determine calorific value of vinasse.
酒精废醪液浓缩法是一种资源化处理技术。
Alcoholic wastewater concentration is a recycling technique.
排水熟木薯，返回泛醪和一个马铃薯烤至或叉子。
Drain the cooked manioc, return to the pan and mash with a potato masher or fork.
探讨了添加酒精复合酶对玉米酒精浓醪发酵的影响。
The effects of the use of ethanol compound enzyme on high-concentration mash fermentation of corn ethanol were investigated.
威士忌任何由各种谷物的糖化醪发酵后制得的蒸馏酒。
Whiskey (or whisky) : Any of several distilled liquors made from a fermented mash of cereal grains.
既保证了黄酒的质量和产量，又能防止黄酒醪液酸败。
The quality and yield without the mash acidation is guaranteed.
因此发酵醪中低水平的底物浓度有利于酒精产量提高。
Low substrate density was beneficial to improvement of ethanol output.
试图通过本实验阐明乳酸菌在稀醪中生长和产酸的关系。
We tried expounding the relationship between growth and producing acid when Lactobacillus growing in the thin fermented material.
对利用果胶酶降低甘薯原料酒精高浓发酵时发酵醪的粘度进行了研究。
The viscosity reduction of broth in ethanol high gravity fermentation by using pectinase.
该项技术具有发酵速度快、发酵率高，成熟醪酒份高、残糖低、能耗低。
The technology features fast fermentation, high fermentation rate, high mature spirit concentration, low sugar residue and low energy consumption.
蔗糖厂生产废水污染较大需治理的是酒精废醪液、洗滤布水和水膜除尘废水。
The waste water in sugar plants mainly contains waste fermented liquid, filtering water and flushing water.
发酵醪中添加活性物质，可以减小发酵液的渗透压，提高酵母的耐酒精能力。
The addition of bio-active substances in fermenting mash could reduce the osmotic pressure of fermenting liquid and increase ethanol tolerance of yeast.
在米曲霉酱醪中添加黑曲霉和增香酵母共同发酵，研究其提升酱油品质的效果。
Aspergillus niger and flavoring yeast were added into Aspergillus oryzae mash to co-ferment in order to study the effect of improving the quality of soy sauce.
目前，酿酒活性干酵母广泛应用于酿酒工业和酒精的浓醪发酵以及燃料酒精工业。
Up to the present, active dry yeast has been widely in liquor-making industry, high gravity fermentation, and fuel alcohol industry.
传统酿酒技术都是通过高温加热醪液，产生酒蒸汽，再用水冷却酒蒸汽使其冷凝。
In traditional brewing technology, alcohol steam is produced by heating mash at a high temperature and is cooled with water for condensing.
运用陶瓷膜过滤酒精浓醪发酵后产生的酒糟，滤液全部回用进行下一批酒精浓醪发酵。
The distillage from very High Gravity Ethanol Fermentation was filtrated by ceramic membrane, and the filtrate was used as processing water in ethanol production.
醪垢的清洗方法有化学清洗法(碱煮法、酸洗法)、CIP清洗法、高压水射流清洗法。
The cleaning methods of mash scale cover chemical cleaning (soda boiling and pickling process), CIP cleaning, and high pressure water washing.
结果表明，发酵不同时期分批添加酵母，可以降低还原糖含量，提高成熟发酵醪酒精浓度。
The result showed that adding yeast at different fermentation period can decrease reducing sugar content and improve the content of alcohol in mature beer.
模型可在实验室规模预测在给定麦芽质量、醪液浓度和糖化温度时麦芽汁中最终还原糖的含量。
The model can predict, at the laboratory scale, the final reducing sugar concentration in the wort for given malt quality, malt concentration and mashing temperature during the mashing process.
利用玉米原料酒精浓醪发酵产生的酒糟，对其培养热带假丝酵母生产SCP进行了初步的研究。
Single Cell Protein(SCP) was produced from distiller's grains, which came from high gravity ethanol fermentation of corn, by using Candida tropicalis in shake-flasks.
玉米粉蒸煮醪的流变特性不仅影响发酵过程的质量、动量和能量的传递，还影响发酵动力学过程。
The rheological characteristics of corn powder cooking liquor had effects on mass, momentum and heat transfer during the process of fermentation, and on the process of fermentation kinetics.
酸性糖化醪，是用酵母发酵的，这种酵母包含一部分先前发酵过的酵母；糖化醪则是用鲜酵母制得。
Sour mashes are fermented with Both fresh and previously fermented yeast; sweet mashes employ only fresh yeast.
酱油烧菜发乌、无红亮光泽主要是由生产过程中的原料配比、酱醪发酵、焦糖酱色质量等原因造成。
The darkness and lack of brightness of dishes cooked by soy sauce was mainly caused by the raw materials' proportion, soy sauce mash fermentation, dark reddish brown of caramel during the production.
生物酸化技术在啤酒生产中应用可降低糖化醪pH值，增加酶活，降低生产成本，还能提高啤酒质量。
The application of bio-acidified technology in beer's production can lower the pH of beerwort, increase enzymes' activities, reduce the production costs, and improve the beer's qualities.
啤酒生产过程的热能消耗除CIP和热水制备外，主要耗能集中在醪液升温、麦汁升温以及麦汁煮沸等工段。
In addition to CIP and hot water preparation, mash temperature rise and wort temperature rise and wort boiling consumed most of heat energy in beer brewing.
啤酒生产过程的热能消耗除CIP和热水制备外，主要耗能集中在醪液升温、麦汁升温以及麦汁煮沸等工段。
In addition to CIP and hot water preparation, mash temperature rise and wort temperature rise and wort boiling consumed most of heat energy in beer brewing.
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