... 再发的 recurrent 再发酵 after-fermentation 再发率 rate of recurrence; recurrence rate ...
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after fermentation 后发酵 ; 补充发酵
Residual sugar: sugar remaining in a wine after fermentation and once it is ready for bottling.
残余糖分：装瓶前经发酵后留在葡萄酒中的糖分。
After fermentation, starch and free fatty acid content increased, while lipid, protein and ash content in the rice decreased gradually.
发酵后淀粉的含量有所增加，脂肪、蛋白质和灰分的含量逐渐减少，但游离脂肪酸的含量增加。
The analysis of the fermented product showed that the content of cellulose in straw powder was 22.34%, crude protein 22.08% and soluble sugar 3.87% after fermentation by using optimized process.
产物分析结果表明：采用优化工艺进行发酵，发酵后稻草粉的纤维素含量为22.34%；粗蛋白含量达22.08%，可溶性糖含量为3.87%。
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