否则，高浓度的异丁醇会抑制酵母菌的生长。
Otherwise, high concentrations of isobutanol would inhibit the growth of the yeast.
为了满足面包店主的需要，制造商让酵母发酵，以生产出浓度更高的产品。
To serve the needs of bakers, manufacturers ferment the yeast to produce a more concentrated product.
结果表明，发酵不同时期分批添加酵母，可以降低还原糖含量，提高成熟发酵醪酒精浓度。
The result showed that adding yeast at different fermentation period can decrease reducing sugar content and improve the content of alcohol in mature beer.
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