The changes of amino acids in grape wine during wine brewing covered N compounds change in brewing, N compounds change in half-anaerobic aging, and N compounds change in half-aerobic aging.
酿造过程中葡萄酒氨基酸的变化包括：酿造过程中含N 化合物的变化、半厌氧老熟过程中含N化合物的变化和半需氧老熟过程中含N化合物的变化。
As a byproduct of brewing industry, the "malt sprout roots" are still rich in raw proteins and water soluble N-free matter.
大麦芽根是啤酒工业的副产品，它含有较丰富的粗蛋白质和可溶性无氮物。
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