German beer has traditionally been made from just four ingredients – hops, malt, yeast, and water.
德国啤酒传统上一直是只由4种原料酿造而成的–啤酒花、麦芽、酵母和水。
Water, malt, hop and yeast are the main components of the beer production process.
水、麦芽、啤酒花和酵母是啤酒酿制过程中的主要成分。
After some cajoling, the brewer agreed to try making a batch of beer with Cano's yeast.
经过一番诱惑之后，这位酿酒商同意尝试着用卡诺的酵母制作一批啤酒。
In a process much like making beer, yeast ferments the mixture, producing ethanol.
这个过程非常像制作啤酒，酵母菌发酵混合物，从而产生乙醇。
Normally, Hackett could reuse this yeast after separating it from the freshly brewed batch of beer.
一般来说，把这些酵母从鲜啤酒中分离出来之后，哈科特可以再次使用它们。
Ales are a more flavorful beer and are made with a different type of yeast than lagers.
淡色啤酒(ale)是由不同类型的酵母发酵而成，比窖藏啤酒(lager)味道更好。
酵母使啤酒发酵。
Water, malt, hop and yeast are main components of the beer production process.
泉水、麦芽、啤酒花和酵母是啤酒酿制过程中的主要成分。
The fact that it is made with such old yeast is fascinating, and given how good the beer is, no mere novelty.
事实上，这种由古老酵母酿制的啤酒味道非常迷人，而不只是新鲜。
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.
啤酒和葡萄酒均在历史上只限于最高酒精含量约15 %，数量，超出酵母是不利的影响，不能发酵。
This yeast ferments the beer quickly, giving it a sweet, full bodied and fruity taste.
这酵母发酵的啤酒很快，给它甜，浓郁和水果的味道。
The result showed that adding yeast at different fermentation period can decrease reducing sugar content and improve the content of alcohol in mature beer.
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。
Yeast is the absolutely necessary microorganism of beer production.
酵母是啤酒生产必不可少的微生物。
The technology of continuous beer after fermentation by immobilizing yeast cells in the honeycomb-like ceramic was studied.
将蜂窝陶瓷用作酵母细胞固定化的载体，进行啤酒连续后发酵试验研究。
Using the micropHotography technology and the electricity mirror technology, we preliminary analyzed the sterilization mechanism of beer yeast under high voltage electrostatic field.
使用显微照相技术和电镜技术，初步分析了高压静电场下啤酒酵母的杀菌机理。
The waste beer separated from the yeast mud had about 4.
从啤酒酵母泥中压滤得到的废啤酒约含有4。
The methods, technologies, conditions and key points in operation are investigated during beer fermentation using immobilized yeast on lab scale.
研究了实验室利用固定化酵母发酵生产啤酒饮料的方法、工艺流程与条件及操作要点。
The production of adenosine triphosphate(ATP) from adenosine monophosphate (AMP) catalyzed by beer yeast is regarded as one of the most promising techniques in ATP industry.
以啤酒酵母为酶源，催化—磷酸腺苷（AMP）生成三磷酸腺苷（ATP），是最有工业前景的ATP生产方法之一。
This study mainly introduced the research of the receival of six kinds of amino acid from waste beer yeast.
本论文研究了以啤酒酵母为原料，分离提取六种单一氨基酸的工艺。
Yeast can be used in making beer and bread.
酵母可用于酿啤酒和发面包。
Beer brewing by wheat germ would make some changes in saccharification, filtration, beer flavor, the application of yeast, beer filtration and cooling resistance of beer.
用小麦芽酿造啤酒对糖化和过滤、啤酒风味、酵母使用、啤酒过滤和啤酒抗冷都会产生一定的影响。
The microcapsule of Clove Oil CO was prepared by utilizing dried beer yeast s.
以干啤酒酵母细胞为壁材制备丁香油微胶囊。
Aim: the essay mainly studied the technique on fragmenting of beer yeast.
前言：目的：研究啤酒酵母菌的破壁技术。
A healthy KbaC beverage using sweet potato pulps as raw material was produced by lactic acid bacteria and beer yeast which were isolated from the sweet potato pickles.
以甘薯浆为原料，把从甘薯泡菜中分离得到的乳酸菌和啤酒酵母一起联合发酵，制得既有营养又有保健功能的格瓦斯饮料。
Changes on physiological state of yeast during continuous fermentation for beer were studied.
研究了长时间的啤酒连续发酵过程中酵母生理状态的变化情况。
This paper summarizes the main factors and control of yeast fermenting during beer producing.
本文综述了啤酒生产过程中影响啤酒酵母发酵的主要因素及其控制。
We present comprehensive utilization of abolish beer yeast.
叙述了啤酒废酵母的产业化综合利用。
The polysaccharides of cell wall in waste beer yeast slurry were extracted by enzyme decomposition method.
采用酶解法提取啤酒废酵母泥的酵母细胞壁多糖。
The polysaccharides of cell wall in waste beer yeast slurry were extracted by enzyme decomposition method.
采用酶解法提取啤酒废酵母泥的酵母细胞壁多糖。
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