当发酵液接近20升的时候，要用灭过菌的温度计对温度进行测量，之后通过添加热或者冷果汁或者无菌水来调节温度。
Test with your sanitized dairy thermometer when you're up to 20 liters, and add hot or cold juice or water at the end to adjust the temperature.
它们基本上会保持自身的状态，直到由强烈的化学物质、高压、热或冷改变特性，或者成为其他生物的食物。
They stay roughly the way they are until they are denatured by strong chemicals, high pressure, heat or cold, or by becoming food for another living thing.
这种情况产生于非常冷的食物或者饮料接触到口的底部和产生一系列的反应。
The condition is caused by extremely cold foods or beverages that touch the roof of the mouth and set in motion a chain of events.
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