酒精发酵能力中等，发酵速度较慢。
研究了酒精发酵凝集性酵母菌的筛选方法。
Studied the selecting method of agglutinating nature yeast on alcohol fermentation.
酒精发酵工艺的管理，是食醋酿造的关键之一。
The management of alcohol fermentation process is one of the keys in the production of vinegar.
分析了山西醋生产工艺的酒精发酵和醋酸发酵。
Analysing the alcoholic fermentation and acetic acid fermentation of Shanxi vinegar.
酒糟滤液全回用技术的应用能够实现酒精发酵的零排放。
The recycling fermentation with the filtrate of stillage was a zero discharges technology of the ethanol production.
在生产发面的过程中，酵母引起的酒精发酵是一个主要步骤。
An alcoholic fermentation by yeasts is an essential step in the production of raised bread.
在我国南方薯类原料是最广泛的用于酒精发酵的淀粉质原料。
Potatoes represent the most widely used starchy raw material in ethanol production in south China.
以芦柑为原料采用酒精发酵、醋酸发酵工艺生产天然保健饮料。
Orange was used as raw material by alcohol fermentation and acetic acid fermentation to prepare natural healthy drink.
以南瓜为原料采用酒精发酵、醋酸发酵工艺生产天然保健饮料。
Pumpkinwas used as raw materials by alcohol fermentation and acetic acid fer-mentation, to prepare natural healthy drink.
在酒精发酵时添加纤维素酶可显著提高酒精产率并缩短发酵时间。
Addition of cellulase in alcohol fermentation could shorten fermentation time and significantly increase alcohol output rate.
在酒精发酵之后，酒液将被留在大桶中进行轻度的苹果乳酸发酵。
After alcoholic fermentation, there was no malolactic fermentation, though the wine was left on light fermentation lees.
采用液体发酵法酿制橘皮果醋，经水解、酒精发酵及醋酸发酵等工序。
The orange peel vinegar was produced by liquid fermentation through hydrolysis, alcohol fermentation and acetic fermentation.
以金红苹果为原料，经过酒精发酵、醋酸发酵等工艺酿制出金红苹果醋。
Jinhong cider vinegar drink was produced from Jinhong Apple as the raw material by alcoholic fermentation, acetic fermentation, formulation, sterilization and filling.
以砀山梨为原料，经过对酒精发酵和醋酸发酵工艺的研究，得到了梨果醋。
This research take the Dangshan pear as a law material, pear vinegar was produced after alcohol fermentation and acetic fermentation.
主要对甜高粱秸秆汁的酒精发酵、原汁的保存期进行了实验室条件下的研究。
The alcohol ferment of pressed juice from the sweet sorghum straw stalk, the raw juice storage life were researched under the laboratory conditions.
估算了这一新过程的能耗并与传统的酒精发酵和回收工艺的能耗进行了比较。
The energy required in this new process was estimated and compared with the traditional ethanol fer- mentation and recovery technology.
梨醋是以梨为主要原料，经破碎、榨汁、酒精发酵、醋酸发酵而成的一种果醋。
Pear vinegar is a kind of fruits vinegar made of pear as the main material by crushing.
酒精发酵过程中，适当调整它的工艺条件，可将其废液的甘油含量进一步提高。
Through adjustment on the processing conditions of the alcohol fermentation, will increase the glycerol content in the stillage considerably.
对以番茄为主要原料，通过酒精发酵和醋酸发酵生产番茄醋的工艺进行了研究。
Using tomato as main material, the fermentation technics of tomato vinegar through alcoholic fermentation and acetic acid fermentation were studied.
梨醋是以梨为主要原料，经破碎、榨汁、酒精发酵、醋酸发酵而成的一种果醋。
Pear vinegar is a kind of fruits vinegar made of pear as the main material pressing. press-ing, alcoholic fermentation, acetic acid fermentation.
建立了只有发酵速率方程斜率和截距两个实验参数，方便、实用的酒精发酵速率方程。
The alcohol fermenting rate equation with only two experimental parameters including slope and intercept was set up, which was simple and practical.
研究了酒精发酵过程中，酵母在不同添加量、方式对还原糖含量、酵母数量影响的规律。
In this experiment, the effect of the way and the quantity of yeast addition on the reducing sugar contents and yeast concentration in alcohol fermentation was investigated.
本文报告了利用西瓜为原料，用固定化酵母进行酒精发酵，采用液体发酵法生产西瓜醋。
This paper reports using watermelon to be raw material. Using fixed yeast to do alcohol ferment, adopting liquid ferment method to produce watermelon vinegar.
本文介绍了用桔子汁为原料，经酒精发酵和醋酸发酵生产果醋的工艺及其产品的质量特点。
This paper introduced the process and quality level of using orange juice as raw material to produce vinegar by alcoholic and acetic acid fermentation.
德国化学家。他研究发酵方面的问题，证明巴斯特坚持酒精发酵需排除氧的论断是错误的。
German chemist who researched fermentation and showed that Pasteur was wrong in insisting that alcoholic fermentation required the exclusion of oxygen.
并建立了只有发酵速率方程斜率和截距两个实验参数，实用范围更广的酒精发酵速率方程。
The alcohol fermentation rate equation with parameters of slope and intercept, which is simple and practical, is established.
糖化酶用量过大是淀粉质原料无蒸煮酒精发酵在大厂的实际应用中难于推广的重要原因之一。
The technique of fermentation of uncooked starch for producing alcohol was hard to spread in large-scale distilleries because of the excessive use level of saccharifying enzyme.
简要介绍了具有专家调整策略的神经网络自组织模糊控制器在食用酒精发酵温度控制中的应用。
This paper introduces fuzzy neural network controller self organization with expert modulating tactics for the application of edible alcohol ferment temperature control.
简要介绍了具有专家调整策略的神经网络自组织模糊控制器在食用酒精发酵温度控制中的应用。
This paper introduces fuzzy neural network controller self organization with expert modulating tactics for the application of edible alcohol ferment temperature control.
应用推荐