The technology of continuous beer after fermentation by immobilizing yeast cells in the honeycomb-like ceramic was studied.
将蜂窝陶瓷用作酵母细胞固定化的载体，进行啤酒连续后发酵试验研究。
The technology for the acetic acid fermentation of by-beer and the formula for vinegar beverage are studied.
研究了废啤酒醋酸发酵的工艺及醋饮料的配方。
Using the 89c52 single chip microcomputer as its core computer, the thesis studied and designed a digital temperature control system of beer fermentation based on digital technology.
本论文以89c52单片机芯片为核心，研究和设计了数字化的啤酒发酵过程计算机控制系统。
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