产生的麦芽糊会被过滤掉并制成麦芽汁。
这种啤酒花能改善风味并可以协助麦芽汁的澄清。
The hops also provide flavor and assist in clarification of the wort.
煮沸或煮泡的添加酒花的麦芽汁有多方面的原因。
The boiling or brewing of the wort with the hops serves several purposes.
褪黑激素可以从一些诸如神约翰斯麦芽汁一类植物中摄取。
Melatonin can be found in some plants such as St. John's Wort.
啤酒中的锌离子来源于麦芽、大米、酿造用水、麦芽汁。
Zinc ions in beer came from malt, rice, brewing water and wort.
接着冷却麦芽汁，让固体物质沉淀下来，这时就可以进行发酵了。
The wort is then cooled, the solids allowed to precipitate, and it is ready for fermentation.
在商业酿造中，是用麦芽、糖、酒花和相应的酵母来得到麦芽汁的。
In commercial brewing, the wort is made by producing fermentable sugars and yeast nutrients from malt, sugar, and hops.
以花卉汁和麦芽汁为原料研制出一种具有特殊风格的花卉麦芽汁饮料。
Flowers juice and wort were selected out as the raw materials to develop a special style of flower wort beverage.
向冷却后的麦芽汁中注入酵母菌，使糖化过程中淀粉降解产生的糖发酵。
The cooled wort is inoculated with Saccharomyces yeast and fermentation of the sugarformed from starch during mashing proceeds.
采用所研制的糖浆代替30%的麦芽汁进行啤酒酿造试验获得了理想的结果。
The ideal result was obtained by substituting 30% malt juice with the syrup prepared in this experiment, which could be considered as the reference for industrial-scale production.
欧瓦啤酒独特的苦味是因为在将麦芽汁煮沸的过程中加入高品质的啤酒花而形成的。
The characteristic bitterness of Orval is due to the particularly high level of hops added to the wort during the boiling.
当玻璃罐中的酵母加热到合适的温度时，哈科特就把他们倒入酿造箱，在那里酵母开始吞吃麦芽汁。
When the jar of yeast has warmed up sufficiently, Hackett dumps it into the tank, where it begins to gobble up the wort.
许多微生物在麦芽汁培养基上面生长良好，麦芽汗培养基对酵母菌和霉菌明显生长快而且好。
With malt juice culture , a lot of microorganisms grow well. It promotes the fast growth of the saccharomycete and mould.
论文研究了花卉浸提的技术参数，探讨了麦芽汁糖化的温度，并对成品酒感官、风味进行研究。
Through studying on the change of sensory and flavor, the condition of flower extraction by water was determined, and the temperature of wort Glycosylated was discussed.
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.
该试验通过乳酸菌发酵麦芽汁，再同果汁进行调配，研制出一种不同于啤酒的全新麦芽汁饮料。
A novel wort beverage was developed through lactic acid bacteria fermentation and then mixture with pineapple juice.
花卉麦芽汁饮料的最佳配比是：玫瑰浓汁与麦芽汁以40：6 0的比例混合，加入2%的糖。
A special beverage was obtained by mixing rose liquid and wort with the ratio 40:60 as well as adding 2% sugar.
主要成份：腰果、杏仁、满开心果、干小红莓、蓝莓、天然香料、干燥、芝麻大米麦芽汁、海水蒸发藤。
Ingredient: Cashews, Almonds, Pistachios, Dried Cranberries, Dried Blueberries, Natural Flavor, Sesame Seeds, Rice Malt, Evaporated Cane Juice, Sea Salt.
经过严格控制，将谷物渣由麦芽浆分隔出来，然后提取清澈金黄的麦芽汁，再将槐花加入麦牙汁中煮滚。
Under stringent control, the spent grains from the mash are separated to get a clear, golden liquid called wort. Finest hop are added into the wort to boil with the mixture.
通过试验确定了发酵工艺参数，以及果汁和发酵麦芽汁的配比，并确定了产品的生产工艺流程和质量控制指标。
The fermentation parameters, ratio of pineapple fruit and fermented wort, processing technology, and quality index were established based on the result of the experiment.
采用此工艺，可生产出与普通麦汁成分相近的大麦糖浆，将其代替部分麦芽汁应用于啤酒酿造，获得了理想的结果。
Barley syrup, which was similar to common wort in compositions, could be produced by such technique and its use instead of part wort in beer brewing could also achieve satisfactory results.
热水会打断谷物中淀粉的分子链，将其裂解为一种类似糖的物质，称为麦芽汁。然后经过稀释、煮沸之后，麦芽汁被转移到一个酿造箱中。
The hot water will break down the starch in the grain, turning it into a sugary substance called wort, which is then diluted, boiled, and transferred to a fermentation tank.
其他的用于酸化的制剂，也就是所谓的干燥或即溶的酸，是由混合了酸面团浓缩物预糊化面粉或者由乳酸菌预发酵的谷物麦芽汁构成的。
Other preparations for acidification the so-called dry or instant acids consist of pregelatinized flour blended with a sour dough concentrate or of cereal mash prefermented by lactic bacteria.
此外，还有麦芽粉碎机、大米粉碎机、薄板冷却器、麦汁充氧器、外排汽系统，用于啤酒生产过程中麦汁的制备。
Besides, we also support other equipments that are used for producing wort, such as malt mill machine, rice mill machine, thin plate cooler, wort oxygenator and draining gas system.
选择甲醛含量和多酚聚合指数较低的麦芽、辅料及酶制剂，糖化控制合理的煮沸强度，可以减少麦汁中的甲醛含量。
The formaldehyde content of wort can be decreased if the malt, adjunct and enzyme was selected with low formaldehyde content and low polyphenol index, and the boiling degree was controled reasonably.
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.
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.
麦芽粉碎主要是破开麦皮，暴露麦芽内部的胚乳并使麦芽粉碎成更多、更小的可溶物质以生产更多的麦汁。
The aims of malt crushing are to produce more wort through breaking bran coat, uncovering malt inner albumen, and making malt into soluble pieces.
建立了以正丁醇作为内标物的DMS及DMSP气相色谱测定方法，对啤酒酿造过程中麦芽、麦汁和成品酒进行了检测。
An efficient method was developed for the determination of DMS and DMSP by gas chromatography. N-Butyl alcohol was the internal standard. Malt, wort and beer were analyzed with this method.
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;
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