发酵是将麦汁中的糖转变为酒精。
Fermentation is the conversion of sugar in the wort into alcohol.
分离热凝固物和清亮的麦汁。
研究者在欧洲已研究圣约翰麦汁几十年。
Researchers in Europe have studied st John's Wort for decades.
来自糖化车间的麦汁首先要经过麦汁处理。
The wort that comes from the brewhouse undergoes a wort treatment first.
本文介绍了麦汁外煮沸新技术及其试验结果。
In this paper the external wort boiling system and the results oi its experiments have been presented.
煮沸结束后，苦麦汁即被冷却，以备酵母添加。
After boiling, the hopped wort is now cooled, ready for the yeast.
麦汁合适的缓冲容量是各种因素综合影响的结果。
Suitable buffle capacity of wort was optimized according to all the factors interrelated.
通过控制煮沸条件去除了麦汁中过量了凝固性氮。
Excess coagulable nitrogen in wort was reduced through controlling boiling condition.
空气洗涤处理对麦汁中乙酸量的降低也有明显影响。
The operation of air-washing was also a evident measure to reduce acetic acid content in wort.
啤酒糟是啤酒酿造过程中糖化后分离麦汁剩下的残渣。
BSG is the residue left after saccharification, filteration and separation of the wort during the brewing process.
本发明涉及的技术领域是一种啤酒麦汁澄清剂的制造方法。
The invention relates to the technical field of a preparation method of a beer wort clarifier.
麦汁酒店提供的银美元烧烤，一个餐厅提供家庭友好的美食。
The Wort Hotel offers Silver Dollar Grill, a Jackson Hole restaurant serving family-friendly cuisine.
本文对啤酒厂麦汁二级冷却的换热器网络问题进行了优化模拟。
Optimal simulation of heat exchanger networks is made for two—stage cooling of wort in beer factory.
经过麦汁成型罐即输送到沉淀槽。分离热凝固物和清亮的麦汁。
From the formation vessel there is transport to the decanter. It provides the separation of trub and clear wort.
麦汁冷却后，满罐时将沙棘汁定量泵入发酵罐，添加酵母进行发酵。
After the cooling of wort, sea buckthorn juice at fixed quantity was pumped in the fermentation POTS, then yeast was added for fermentation.
麦芽中的多酚物质主要在麦汁制备的蛋白质休止、糖化阶段快速浸出；
The polyphenol compounds of malt was infused quickly during the protein rest in the mashing;
由于麦皮不参与糖化，不参与洗糟，麦汁中多酚物质减少，色素物质减少。
Because the skin of barley was not entered the saccharification and the washing of the dregs, the multi-phenol and pigment substance in wort were decreased.
研究了贫氮酵母在发酵过程中对麦汁各组成成份的利用情况及其生理特性。
The utilization of wort by yeast growing well in poor nitrogen medium during fermentation was studied. And the characterization of the strain was investigated.
本文介绍了几种降低麦汁煮沸能耗及余热回收的方法，并对这些方法作了比较。
In this paper several methods of saving energy in wort boiling and of recovering heat are introduced and comparisons are made among them.
研究了应用麦汁澄清剂对麦汁的澄清作用，对其用量、除浊效果进行测试对比。
The clarifying functions of wort clarificant on wort were studied and its using amount and effects of removing precipitate were tested and contrasted.
在啤酒生产中，添加部分大麦来代替大麦麦芽，可以节约成本，提高麦汁的质量。
The addition of part barley instead of barley malt in beer brewing could save production cost and improve wort quality.
麦汁煮沸是啤酒糖化的重要工序，它对啤酒的胶体稳定性及风味稳定性起重要作用。
Wort boiling is one of the most important processes in brewhouse. It effects colloidal and flavour stability of beer.
本文叙述用浸入式折光计测定啤酒的原麦汁浓度具有快速、准确、连续测定的优点。
The method using dipping refractometer to determined the beer original wort concentration is described. The advantages of this method are rapid, accurate and continuous.
麦汁煮沸时添加一定量的卡拉胶，有助于啤酒过滤速度提高和去除麦汁中可凝固氮含量。
The beer filtering speed would be improved and the nitrogen content which could be sedimented during wort boiling would be decreased when the carrageenan was added in the boiling tank.
探讨了高麦汁浓度对酵母生长发酵的影响，研究了麦汁溶氧对酵母生长发酵的促进作用。
The effects of extract and amino nitrogen in wort on growth of yeast and fermentation rate were studied, and the effects of dissolved oxygen in wort were also investigated.
研究了糖化过程中二甲基硫及前体的变化，糖化工艺参数对定型麦汁中dms及前体的影响。
This paper focused on the change of DMS and its precursors during mashing, and the effect of mashing variable on the DMS of wort.
本试验对小黑麦糖化工艺进行了探讨，确定糖化主要技术参数，麦汁质量符合酿造啤酒标准。
We did experiments in the mashing processing of triticale, and determine the main technological parameters. The wort quality confo…
随着古典乡村客栈风格和现代设施的完美融合，麦汁酒店是一个独特的“杰克逊洞”精品酒店。
With the perfect blend of classic country inn style and modern facilities, the Wort hotel is a unique Jackson Hole boutique hotel.
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。
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.
麦汁煮沸设备是啤酒生产中最重要的设备之一，煮沸设备的设计直接影响到啤酒的质量和能源的消耗。
Wort kettle is one of the most important equipment in beer manufacturing. The design of wort kettle has direct effect on the beer quality and the consumption of energy.
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