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.
研究采用稀释醪液大罐全发酵法生产低度黄酒。
Process research on producing hyaluronic acid by fermentation method;
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.
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.
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.
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.
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.
首次研究了从一步发酵工艺的醪液质量对二步发酵的收率及周期影响，并确定了一步发酵工艺对二步发酵工艺影响因素。
Studied the effect of quality of the one step liquid to the second step fermentation rate and periods first time, confirmed the effect factor of the one step leavens process versus the second step.
它们与水混合并且在糖化工艺中经过一段时间的培养，然后将不溶性的物质除去以得到糖化醪，它是澄清液并含有可发酵糖和其它简单分子。
They are mixed with water and incubated in a process called mashing. The insoluble material is then removed to yield the wort, a clear liquid containing fermentable sugars and other simple molecules.
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.
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.
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