In this paper, the progress of study on the formation mechanism and metabolic control of diacetyl was reviewed briefly.
本文简要综述了啤酒生产中双乙酰的形成机制和代谢调控研究进展。
The contents of diacetyl and acetoin in wine increased significantly and the average was twice as much as that in controlled wine.
双乙酰，乙偶姻含量有大幅度增加，其含量比对照酒高一倍。
The fermentation research showed that these strains had different reducing speed of diacetyl and the contents of diacetyl and higher alcohols.
通过发酵试验发现这些菌株的代谢产物双乙酰和高级醇的含量，双乙酰的还原速度存在较大的差异。
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