啤酒中高级醇的影响因素及降低含量的措施(技术交流) 关键词：高级醇；头疼；口感粗糙；发酵温度 [gap=691]Key words：higher alcohols; headache; rough taste; fermentation temperature
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The optimum fermentation conditions were: fermentation temperature 33.8℃, fermentation time 101.5h, initial pH 4.6 and yeast inoculum 16.6%.
得到最佳发酵条件为:发酵温度33.8℃、发酵时间101.5h、初始pH4.6、接种量16.6%。
参考来源 - 餐饮废物制取燃料乙醇的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
The effects of fermentation temperature, the composition of inoculum and the concentration of NaCl on the fermentation was various.
发酵温度、发酵剂组成以及发酵液盐浓度都会显著影响混合发酵中菌的产酸代谢；
This paper studied the lactic acid fermentation process of meat and determined fermentation temperature fermentation time and bacterial load.
研究了肉的乳酸发酵工艺，确立了发酵温度、发酵时间、接种量等。
This essay studied the effects of initial concentrations of salt, fermentation temperature, zanthoxylum, iodine on the microorganism growth in pickle juice.
前言：研究了初始食盐浓度、发酵温度、花椒和碘对自然发酵泡菜液中微生物菌系的影响。
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