...塞尔德克酵母（Dekkera bruxellensis）DNA检测、异常毕赤酵母（Pichia anomala）DNA检测、糖化酵母（Saccharomyces diastaticus）DNA检测、膜醭毕赤氏酵母（Pichia membranaefaciens）DNA检测、底层发酵酵母（Bottom fermented yeast）DNA检测、上层发酵酵母（...
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第一阶段：酵母菌发酵：酵母菌发酵阶段将大分子分解成小分子，把淀粉分解成二氧化碳和酒精，也叫糖化作用。
First stage: yeast fermentation: yeast fermentation stage will decompose large molecules into small ones, decompose starch into carbon dioxide and alcohol, also known as glycation.
酸性糖化醪，是用酵母发酵的，这种酵母包含一部分先前发酵过的酵母；糖化醪则是用鲜酵母制得。
Sour mashes are fermented with Both fresh and previously fermented yeast; sweet mashes employ only fresh yeast.
研究培菌糖化条件及发酵温度、时间、耐高温酿酒高活性干酵母（TH-AADY）接种量和料水比对产酒率的影响。
The effects of saccharification conditions, fermentation temperature, fermentation time, inoculation quantity of TH-AADY, and the ratio of raw materials to water on liquor yield were studied.
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