其中酒精发酵是酿造的主要阶段，是经由酵母菌的微生物作用，将葡萄中的糖转变为酒精的过程。
In which alcoholic fermentation is the main phase of brewing, is the role of microorganisms by the yeast, the grape sugar into alcohol in the process.
产生这种物质主要来源是麦芽、谷物辅料、酒花、酵母的发酵等。
They are mainly formed in the fermentation of malt, supplementary cereal, hops and yeast.
防止啤酒变坏的主要方法是用纯酵母菌株发酵。
The principal methods of avoiding spoilage are the use of pure yeast strains as starters.
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