wort的例句大全

The clarification effects of carrageenan, compound silica gel and tannin on beer wort were contrasted.

通过对卡拉胶 、 复合硅胶和单宁对啤酒麦汁澄清对比试验.

After filtration, the hopped wort is ready for fermination.

加了酒花的麦芽汁在过滤后进入发酵过程.

Fermentation starts after the proportional adding of yeast and wort oxygenation ( WOX ).

在适量添加酵母和麦汁 充氧 后即开始发酵.

Wort boiling is an important operating procedure in the saccharification of brewing.

麦汁煮沸是啤酒酿造中糖化工段的一项重要的操作过程.

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European perennial St John's wort; Ireland and France to western Siberia.

欧洲的一种多年生'''金丝'''桃; 产自爱尔兰和法国到叙利亚西部.

Herbs that can intensify or prolong anesthesia include St John's wort and kava kava.

另外,有些草药也有增强或延长麻醉效果,包括圣约翰麦芽汁和卡法根酒.

Fermentation is the conversion of sugars in the wort into alcohol.

发酵是将麦汁中的糖转变为酒精.

Zinc ions in beer came from malt, rice, brewing water and wort.

啤酒中的锌离子来源于麦芽 、 大米 、 酿造用水、酒花.

From the wort holding tank onwards there is a continuous flow through the boiling section.

从麦汁暂存罐向前,贯穿煮沸阶段的是连续流体.

The wort holding tank receives the first wort from the various filters batchwise.

麦汁暂存罐从分批操作的各个压滤机接收头道麦汁.

The application of low pressure boiling technique could increase wort boiling temperature to 100.

采用低压煮沸工艺,可提高煮沸麦汁温度至100.

The hops also provide flavor and assist in clarification of the wort.

这种啤酒花能改善风味并可以协助麦芽汁的澄清.

John's Wort and Passion Flower are also included in this formula.

轻度松弛,如有机圣约翰麦汁和西番莲也包括在此公式中.

The unique San Miguel yeast added into the wort to start fermentation.

发酵过程会将麦芽汁转变成啤酒.

The contaminant mould in wort preparation process of barley mainly include Fusarium, aspergillus fumigatus and rhizopus.

大麦在制麦过程主要的污染霉菌为镰刀霉、烟曲霉和根霉。

Discussion on improving the Abiological Stability of Beer by Using the Wort Clarificant Carrageenan

使用麦汁澄清剂卡拉胶改善啤酒非生物稳定性的探讨

Cooling wort, compressed air, inoculated yeast, fermentation containers, and microbes in pipes etc.

冷麦汁、压缩空气、接种酵母、发酵容器、管道等生产环节的微生物；

Water quality, acid added and wort boiling time were the main factors which affected the buffer capacity of wort on the condition that the main component of wort was given, and the bigger buffering capacity, the more higher alcohols content.

在麦汁主要成分给定的情况下，水质、外加酸以及麦汁煮沸时间是影响麦汁缓冲容量的重要因素，缓冲容量愈大，高级醇含量愈高。

Besides, prolonging boiling time and strengthening boiling intensity could greatly decrease acetic acid content on the premise that wort quality was guaranteed.

另外，在保证煮沸麦汁质量的前提下，增加煮沸时间和强度能大量减少乙酸含量。