上面酵母具有发酵周期短，启发速度快，发酵度较高的特性。
The top yeasts are shorter in fermentation period, faster in metabolic rate and high in fermentation degree.
解决方法：黑茶和红茶是发酵度较高的茶，适合胃部不适的茶爱好者饮用。
Solution: black tea and black tea is a high degree of tea fermentation, suitable for drinking tea lovers stomach discomfort.
选用工业菌种过程进行麦芽糖代谢鉴定是快速筛选高发酵度菌株的有效途径。
The study suggested that maltose metabolism identification was an effective approach for rapid selection of proper industrial S. cerevisiae strains with high beer fermentation degree.
应用神经网络建立了啤酒发酵过程发酵度及主要风味物质产生量的预测模型。
Artificial neural network was applied to establish the models of fermentation degree and flavor.
本文从发酵控制的角度，用“量”的概念阐述了如何合理、准确地控制发酵度的问题。
How to control the attenuation of the beer reasonably and accurately is studied from fermentation control with the quantitative concept.
采用二次液化法可生产出低发酵度的低醇啤酒专用糖浆，并用其可生产出合格的低醇啤酒。
The syrup of low fermentation de-gree could be prepared by twice liquefaction and then it could be applied in the brewing of qualified low alcohol beer.
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.
最后一步是发酵。发酵温度在10到14摄氏度，接着再冷却并过滤掉酵母。
Fermentation is the final process. It occurs in 10-14 degrees Celsius, is cooled after that and freed from yeast.
发酵温度在10到14摄氏度，接着再冷却并过滤掉酵母。
It occurs in 10-14 degrees Celsius, is cooled after that and freed from yeast.
一部分葡萄汁经历了乳酸发酵，增加了葡萄酒的柔滑感和浓郁度。
A portion of the blend went through malolactic fermentation, adding a silkiness and body to the wine.
压榨后，葡萄汁在华氏60度左右的冷温下于不锈钢桶里进行长达十二天的发酵。
After crushing, the must was fermented for up to twelve days at cool temperatures, around 60 degrees Fahrenheit, in stainless steel tank.
中等甜度的发酵卷，含有香料、葡萄干和香橼，用十字形的糖釉装饰。
Moderately sweet raised roll containing spices and raisins and citron and decorated with a cross-shaped sugar glaze.
这意味着发酵后碳水化合物仍然保留，从而生成酒度较高的啤酒。
This means that carbohydrate would remain after fermentation and produce a heavier type beer.
面团是在冷藏状态下(0 -4度)运到店里的，这使其能够缓慢的自然地发酵。
The dough is in cold storage conditions (0 to 4 degrees) to the store, which allows it to slow the natural fermentation.
允许面团再一次发酵到希望大小，在烤箱中用350度烘焙10 ~ 15分钟。
Allow the dough to rise again to the desired height and bake for 10-15 minutes in a 350 degree oven.
茶汤的明亮度和颜色，表明红茶的发酵程度和茶汤的鲜爽度。
The brightness and color of the tea, indicating that the degree of fermentation of black tea and tea Xianshuang of degree.
白葡萄佐餐酒允许发酵完全到干或者通过冷却中止发酵到预定的甜度水平。
White table wines are allowed to either ferment to dryness or their fermentation are stopped, by cooling, at a predetermined sweetness level.
葡萄采摘于最适宜的成熟度，在轮转箱中发酵，干燥并经过在法国橡木桶中进行长达一年的陈酿培养。
Grape picking at optimum maturity, the rotary tank fermentation, drying and after the French oak aging in the year-long training.
考察了不同发酵温度下基质消耗、细胞生长、丙酮酸合成及能荷水平和氧化-还原度等方面的差异。
The effects of temperature on the substrate consumption, cell growth, pyruvate biosynthesis and level of energy charge and oxidation-reduction state have been investigated.
随着iPhone4的影响力在2010年至2011年逐步发酵，饱受流畅度诟病的Android厂商开始在硬件中寻求突破口。
With the influence of iPhone4 in 2010 to gradually fermentation in 2011, suffering from fluency criticized Android manufacturers began to seek a breakthrough in the hardware.
淀粉的溶解度增加，而膨润力在高温阶段还有所降低，但发酵未影响大米淀粉的偏光十字。
The solubility of fermented rice starch was increased, while the swelling power was decreased in high-temperature phase, but the polarization cross of rice starch was not affected.
通过对酒精和醋酸发酵后酒度、酸度、糖度和还原糖等成分的测定，研究了液体发酵法酿制蕃茄醋的生产工艺，并优化了发酵条件。
The processing of tomato vinegar were determined by the analysis of the degree of alcohol, acidity and sugar. The liquid fermentation conditions of tomato vinegar were optimized.
设计了分离酵母菌和测定其发酵力（乙醇度）及甲醇含量的方法，初步选育出发酵力较好而甲醇含量较低可作为生产用的乙醇发酵酵母菌菌株。
This article designs the method of separating saccharomycete from nature as well as determining its ferment capacity(anthanol output) and the methanol in the products of ferment.
白仙粉黛的鲜汁被放在不锈钢槽中的凉爽温度下进行发酵，混酿成为中等甜度，在草莓天然口味的点缀之下愈发妙不可言。
The Zinfandel juice is fermented at cool temperatures in stainless steel tanks, blended until medium sweet, and then enhanced with natural strawberry flavors.
对已选出的十二株酵母菌进行多次驯养及生理实验，初步选育出四株发酵速度快、产酒度高、原果香味浓和酒香纯正的黑豆酵母菌株。
It primarily indicated that 4 selected yeasts fermented with higher speed, produced more alcohol, and the products possessed both original fruit and pure aromatic flavour.
对已选出的十二株酵母菌进行多次驯养及生理实验，初步选育出四株发酵速度快、产酒度高、原果香味浓和酒香纯正的黑豆酵母菌株。
It primarily indicated that 4 selected yeasts fermented with higher speed, produced more alcohol, and the products possessed both original fruit and pure aromatic flavour.
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