... 水箱容量(water volume of the tank) 出酒温度(beer temperature of out) 毛细管长度(Capillary length) ...
基于90个网页-相关网页
发酵温度、料水比是影响发酵时间和出酒率的主要因素。
Fermentation temperature and the ratio of material to water were the main affecting factors for fermentation time and alcohol yield.
研究了生料发酵剂组成、料水比、加曲量、酸度、温度等对白酒出酒率的影响。
The factors affecting on the yield of spirit fermented with uncooked materials koji, such as the components of koji, the ratio of material and water, acidity, temperature, were studied.
研究了生料发酵剂的组成、料水比、加曲量、酸度、温度等对白酒出酒率的影响。
The factors affecting on the yield of liquor fermented with uncooked materials, such as the components of starter, the ratio of material and water, acidity, temperature, were studied.
应用推荐