酿造过程中葡萄酒氨基酸的变化包括：酿造过程中含N 化合物的变化、半厌氧老熟过程中含N化合物的变化和半需氧老熟过程中含N化合物的变化。
The changes of amino acids in grape wine during wine brewing covered N compounds change in brewing, N compounds change in half-anaerobic aging, and N compounds change in half-aerobic aging.
有机酸是厌氧消化过程中有机物降解时产生的重要中间产物，大部分CH4气体都是由有机酸的进一步分解而形成的。
Organic acids are the most important intermediate products in anaerobic digestion, from which most CH4 is formed by their further reduction.
采用酸中和—厌氧—好氧—生物活性炭或化学混凝综合法处理制浆黑液，探讨了酸中和处理的影响因素及厌氧处理对后段好氧处理的影响。
The process of acid neutralization-anaerobic-aerobic-biological activated carbon or chemical coagulation has been employed to treat black liquor from pulp mill.
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