on-end fermentation 连续发酵
end of fermentation 发酵终止
end-point of fermentation 发酵终点
grape fermentation of high-end brandy 高档白兰地葡萄的发酵过程
The effect of yeast and yeast management on the acetaldehyde content at the end of fermentation was studied.
研究了酵母及其管理对发酵末期乙醛含量的影响。
Shake-flask fermentation under optimal conditions showed that glucoamylase secreted by the transformant GB0506 was 17.5% higher than parental strain F0410 at the end of fermentation.
对转化子进行摇瓶发酵研究，发酵终止时转化子GB0506的糖化酶活力比出发菌株F0410提高了17.5%。
Yeast strains had the important effect on the acetaldehyde content at the end of fermentation.
酵母菌株对发酵后期乙醛的含量影响很大。
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