wine fermentation的例句大全

Research on Enzymatic Hydrolysis of Wheat Gluten and Peptides Wine Fermentation

酶解小麦面筋蛋白及多肽酒发酵研究

application of pectic enzymes in dry white wine fermentation

果胶酶在水晶干白酿造中的应用试验

The yeasts ( S.cerevisiae) As2.346, As2.1190 and Mango 1# which were actived for many times had been separately inoculated into sapodilla juice and sapodilla dregs for wine fermentation.

采用多次活化的果酒酵母As.2.346、As.2.1190、芒果酒1＃分别接种于人心果汁、果渣中进行发酵酿酒。

Determination of lactic acid concentration and its change during rice wine fermentation

黄酒发酵过程中乳酸含量分析及变化规律的研究

After aging the traditional red wine fermentation process begins.

陈化后,开始传统的红葡萄酒发酵过程.

Studies on Technology of Melon Wine Fermentation and Conditions of its Clarification

哈密瓜酒酿造工艺及澄清条件的探讨

Optimization of Fermentation Technological Conditions for Yellow Wine from Black Glutinous Corn

黑糯玉米黄酒发酵工艺条件的优化

Application of Artificial Neural Network to the Saccharification Technology of Monascus Waxberry Wine Optimization Study on technique of fermentation of the fruit jam during producing Chinese bayberry wine

人工神经网络方法在红曲杨梅果酒糖化工艺优化中的应用杨梅果酒果浆发酵技术研究

In order to select the yeast for kiwi-fruit wine, the yeast for kiwi-fruit was screened by separated yeast and comparision fermentation using these yeasts.

为选育出猕猴桃酒专用酵母，采用酵母分离和比较发酵的方法，对猕猴桃酒用酵母进行了初步筛选。

In brewing, the techniques could be used in the identification of putrefying bacteria in beer, the determination and control of MLF ( malic acid-lactic acid fermentation) in grape wine, and the detecting of biogenic amine in grape wine.

PCR技术在酿酒中可用于啤酒中的腐败菌的鉴定、对葡萄酒中苹果酸-乳酸发酵（MLF）的检测和控制以及对葡萄酒中生物胺的检测。

The Influence of Mixed Culture on Volatiles in Apple Wine and Fermentation Efficiency

混菌发酵对苹果酒香气物质及发酵效率的影响

Investigation on Secondary Fermentation of Traditional Yellow Rice Wine in Big Pot Storage

传统黄酒生产后酵大罐贮存研究初探

Reflection of the Fermentation Status of Yellow Rice Wine through Trace Indexes

通过微量指标反映黄酒发酵状况的变化

Low alcohol red bayberry wine made from red bayberry fermentation wine and its juice was studied in this paper.

杨梅发酵酒和杨梅清果汁经复配制成低度杨梅果酒。

Kiwi fruits were used as the raw materials to prepare kiwi wine through fermentation technology.

以猕猴桃为原料，研究其干型果酒的发酵工艺条件。

Study on processing technology of Chinese chestnut wine and its fermentation characteristics

板栗果酒酿造工艺及发酵特性研究

studies on the fermentation of lychee wine

荔枝酒发酵工艺研究

the litchi wine from whole lichi juice takes fresh litchi of good quality as the substance, and is brewed by the procedures of shelling, kernel removal, crushing, pressing, sterilization, fermentation, and ageing.

荔枝全汁发酵果酒是采用优质鲜荔枝为原料，经去壳、去核、破碎、榨汁、灭菌发酵、陈酿等工艺酿制而成的新型果酒。

the influences of temperature, initiative acidity, and the addition amount of potassium propionate on reducing volatile acid in the fermentation of litchi wine were approached.

研究了荔枝酒发酵过程中温度、起始酸度以及添加丙酸钾量对减少挥发酸的影响。

based on the analysis of actual data of density during fermentation, the mathematic model of density changes during pink wine alcohol fermentation was established.

在分析桃红葡萄酒酒精发酵过程中密度实测数据的基础上，建立了桃红葡萄酒酒精发酵过程密度变化规律的数学模型。