Recommend in detail on the brewing technology, brewing characteristic of shanxi mature vinegar .
详细介绍传统山西老陈醋的酿造工艺、造特点及酿造技术。
The content and method of teaching reform of the course: Brewing technology, and the results achieved were introduced.
介绍了《酿造酒工艺学》课程教学改革的内容和方法及取得的成效。
The Company products are the traditional brewing process, coupled with advanced technology, refined by the Japanese.
本公司产品是采用传统酿造工艺，配合日本先进技术精制而成。
This is a natural fermentation method with thousands of years' history. With mature brewing technology, the basic principle and method of such technology are still in use now.
这是一种自然发酵的方法，历经数千年，发酵技术已相当成熟，而制曲酿酒技术的基本原理和方法至今仍在使用。
Recommend in detail on the brewing technology, brewing characteristic of shanxi mature vinegar.
详细介绍传统山西老陈醋的酿造工艺、造特点及酿造技术。
The production technology, brewing points and biochemical changes during post-fermentation stage of Jiaxing flower liquor brewing from sweet-type koji was introduced in this paper.
简述了嘉兴小曲甜型花露酒的生产工艺，酿造要求及后发酵成熟期的生化变化，在此基础上对花露酒的工艺特征进行了综合分析和探讨。
This research explores new technology of treating and using leftover bits and pieces of tofu in the production of brewing sauce.
研究探索了利用豆腐生产下脚料在酿造酱油中的新的处理工艺与利用方式。
The Brewing principle of ice beer, the production technology and the index of quality controlling was discussed in this paper, and the main technical points of brewing beer were suggested.
阐述了冰啤酒酿造原理，揭示了啤酒工艺流程与质量控制指标。
The brewing technology, quantity of murr pulp added and the adding manner, the species of pineapple and the ingredients adjusting of the pineapple juice were studied.
对榴莲菠萝果酒酿制工艺条件、榴莲添加量、添加方式及菠萝品种、果汁成分调整进行了研究。
Soy sauce with the black bean as the main raw material was produced by the high salt liquid brewing technology and its quality and nutrient were compared with the soy sauce made from the soy bean.
利用黑豆，以高盐稀态发酵工艺生产酱油，在品质、营养等方面与黄豆酱油进行比较，结果表明利用黑豆制作酱油是可行的。
The in-bottle secondary fermentation process which is performed the champagne style is discussed. The key brewing technology of Chinese top-ranked champagne method sparkling wine is researched.
通过对决定香槟酒特色风味的瓶内二次发酵工艺进行分析，研究酿造具有法国香槟酒特色的中国式高档香槟法起泡葡萄酒关键工艺。
Grafting Germany Millennium brewing history, it is the first brewery to introduce this world's advanced technology to China.
嫁接德国千年啤酒酿造历史，首家将这一世界顶尖技术引入中国。
The invention relates to a biology fermentation brewing technology, in particular to a health wine brewed by fermentation of coix seed, coix stalk and coix root.
本发明涉及一种生物发酵酿酒工艺，尤其涉及一种采用薏仁米及薏苡秆和薏苡根发酵而成的保健酒。
In traditional brewing technology, alcohol steam is produced by heating mash at a high temperature and is cooled with water for condensing.
传统酿酒技术都是通过高温加热醪液，产生酒蒸汽，再用水冷却酒蒸汽使其冷凝。
Bubble tea, to understand the characteristics of various types of tea, master of science in brewing technology, the inherent quality of tea leaves can be fully demonstrated.
泡差茶，要相识衷灾骤叶的特性，把握控展的冲泡技术，使茶叶的棺沸品量能充真天暗试莼来。
This paper put emphasis on introducing the rose vinegar about its characteristics of the traditional technology, the production period, the brewing technology, and the fermentation regular pattern.
该文着重介绍了浙江玫瑰米醋传统工艺的特点，生产周期、酿制技艺以及米醋发酵变化规律，在此基础上对传统工艺进行分析，并提出了一些更新设想和措施。
The invention relates to a brewing and manufacturing technology of wines, in particular to a novel liquor brewing method.
本发明涉及酒类酿造制造工艺，具体涉及一种新型白酒酿造方 法。
The key points such as the choice of material and treatment, the Koji-making in brewing technology, distillation, and pile fermentation, etc. are put forward accord…
据此作者提出了原料的选择和处理，酿造工艺中大曲培制、蒸馏、堆积发酵等技术要点。
Secondly, the system of transforming agricultural science and technology and extension services is brewing a breakthrough.
二是农业科技转化与推广服务体系正酝酿着体制突破；
CrNi-steel kegging and vast volume container transport It predicts that in the coming future, the technology of beer package will increase the brewing industry much in quality.
预示了在不远的将来，啤酒包装技术必将使啤酒工业产生质的飞跃。
The brewing technology of soy sauce is updated constantly, the protein utilization rate and the flavor and quality of products have been the focus of soy sauce industry.
酱油的生产工艺不断改进，蛋白质的利用率和产品的质量风味一直是行业内关注的热点。
A new technology process for beer brewing, in which barley and grain are used to replace malt and enzyme is added, is put forward.
提出用外加酶制剂以大麦等谷类替代部分麦芽酿制啤酒的工艺路线。
The final results gonna be different style because the yeast, water, weather, altitude is not the same and the brewing technology also have minor differences.
因为酒曲、水质、气候、海拔的不同，酿造工艺的细微差别，最后的成果风味各异。
The final results gonna be different style because the yeast, water, weather, altitude is not the same and the brewing technology also have minor differences.
因为酒曲、水质、气候、海拔的不同，酿造工艺的细微差别，最后的成果风味各异。
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