wine fermentation的例句大全

experiment of the influence that the malolactic fermentation gave to the dry white wine at different temperatures

温度变化对干白葡萄酒苹果酸&乳酸发酵影响的试验

During rice steeping, the large amount of microbes and the extremely abundant fermentation products and autolysate in seri-flux was the main factor not only for the formation of flavor complexity but also to determine favorable fermentation of Shaoxing yellow rice wine.

在浸米过程中，浆水中微生物数量较多，发酵产物和自溶产物极其丰富，是形成绍兴酒风味复杂性的主要因素之一，也是决定黄酒发酵能否顺利进行的关键因素之一。

Quality Control of Malic Acid and Lactic Acid Fermentation During Grape Wine Making

葡萄酒苹果酸&乳酸发酵的质量控制

A stringy slimy substance consisting of yeast cells and bacteria; forms during fermentation and is added to cider or wine to produce vinegar.

一种纤维质粘稠物质，含酵母细胞和菌，在发酵过程中形成，加入苹果酒和葡萄酒中产生醋。

Some of them were lixiviated from heels and core and some were produced in the fermentation, which made the wine body more soft and rich.

这些物质中，一部分是皮和核中浸提出来的，一部分是通过发酵过程转化而来的，其可使酒体显得更加饱满、柔和。

Changes of Chemical Components of Medical Rice Wine During Fermentation

药用米酒发酵过程中的成分变化

Applied Study on Fermentation of Rice Wine by Immobilized Yeast Cell

固定化酵母在糯米稠酒中的应用

The article indicated the processing and fermentation techniques of lychee wine.

研究了荔枝酒发酵的关键技术。

Analysis on Volatile Flavor Compounds in Different Fermentation Stages of Dry Wine of Cabernet Sauvignon from Hexi Corridor

河西走廊原产赤霞珠干红葡萄酒酿制中挥发性风味物质变化的分析

Preliminary Study on Dry Fruit Wine by Mixed Fermentation of Gold Pear Juice and Orange Juice

黄金梨汁和柑橘汁混合发酵干型酒的初步研究

This is a group of astringent, organic compounds derived from grape skins, stems and pips that dissolve into wine during fermentation and imbue it with depth, character and increased longevity.

这种有机物来自葡萄皮、梗和籽实，在发酵过程中溶解，它使葡萄酒有内涵、特征和寿命。

Rice wine is produced with 22% alcohol content and unpolished rice as essentials and white koji as ferment before and mold nowadays by 5~ 6 days ( 7~ 12 days presently) fermentation;

米酒以粳米为原料，白曲为发酵剂，现改用霉菌，发酵5～6天（现为7～12天），酒精含量22%；

The application of lipase has great significance in the wine industry, the Rhizopus in Daqu is one of the main micro-organisms in the formation of the wine aroma components during liquor fermentation process.

脂肪酶在酿酒工业中的应用具有十分重要的意义，大曲中的根霉（Rhizopus）是白酒发酵过程中酒体香气成分形成的主要微生物之一。

Using pomegranate as raw material, pomegranate fruit wine was produced by Saccharomyces cerevisiaes fermentation and added with sugar to adjust sugar content after pulping or juicing.

以石榴果为原料，经榨汁并调整糖度后，采用优良酿酒酵母进行发酵，酿制出石榴果酒。

The fermentation conditions of Chinese rice wine using potato as auxiliary material were optimized ( using) response surface methodology ( RSM).

采用响应面方法对以马铃薯为辅料的黄酒发酵条件进行了优化。

Orange wine fermented both by immobilized cells and by free cells was compared in the paper. Fermentation by immobilized cells reduced residue sugar, and the product had deep orange red color.

研究了固定化细胞发酵柑桔果酒的方法，与游离细胞发酵法比较，固定化细胞发酵具有残糖含量少，橘红酒色较深的优点。

the chief fermentation conditions of chaenomeles speciosa s.nakai wine were optimized by orthogonal experiments.

对宣木瓜酒主发酵条件采用了正交实验法进行优化。

Study on the Research of Fermentation Technology for Banana Wine at Normal Temperature

常温发酵法生产香蕉酒工艺的研究

Study on fermentation technology of composite health wine with apple and Chinese jujube

苹果酒是用苹果酿造的。营养型苹果枣复合果酒发酵工艺的研究

Study on Fermentation Technology and Quality Characteristic of Honey-mulberry Wine

发酵型蜂蜜桑椹酒的酿造技术及品质特征研究