该文简述了纤维素物理、化学、生物预处理、酶糖化、发酵酒精生产工艺及研究进展。
The physical, chemical and biological pretreatment, enzyme saccharification, alcohol fermentation technology and research development were stated in this paper.
纤维素酶应用于发酵酒精工业可提高燃料酒精和白酒的出酒率、原料的利用率、缩短发酵时间。
The utilization of cellulase in alcohol fermentation industry could evidently increase liquor yield and fuel alcohol yield, enhance the use rate of raw materials, and shorten fermentation time.
可能是这些原因导致波旁威士忌造成的伤害更严重：很多酒精饮料含都含有叫同系物的发酵副产品，这些复杂的有机混合物如果大剂量吸收还能造成中毒的效果。
Here's why bourbon might hurt more: many alcoholic beverages contain byproducts of fermentation called congeners, complex organic compounds that in large doses can have toxic effects.
放上一天，椰子汁会变得越来越醇香，上午还是清淡、有气泡的饮料，到了晚上就发酵成浓烈的酒精饮料。
As the day progresses, the liquid becomes increasingly intoxicating, transforming from a light, fizzy drink mid-morning and fermenting into a seriously strong alcoholic drink by evening。
艾维瑞姆认为，在加工过程中提取更多的葡萄皮多酚可能会增加在白葡萄酒中的抗氧化剂含量。他的研究小组积压整个葡萄并且发酵多达18个小时产生酒精后再去掉葡萄皮。
His research team used whole squeezed grapes and incubated them for up to 18 hours in the presence of alcohol before removing the skins.
这些含糖的虫瘿经常在森林的地面上发酵，当地人一直用它们来酿造含酒精的饮料。
These sugary galls often ferment on the forest floor, and locals have been known to make an alcoholic beverage from them.
我们还整合了多种纤维素酶，这些酶可以把复杂的糖类转化成简单的糖类，并在同个细胞中进行发酵，制造出酒精。
We're also combining cellulases, the enzymes that break down complex sugars into simple sugars and fermentation in the same cell for producing ethanol.
柑桔类植物的果实表皮中富含胶质、纤维素和多聚糖，这些成分能够被转化为糖，经发酵后再变成酒精。
Citrus waste is rich in pectin, cellulose, and polysaccharides, which can be turned into sugars and fermented into alcohol.
其中酒精发酵是酿造的主要阶段，是经由酵母菌的微生物作用，将葡萄中的糖转变为酒精的过程。
In which alcoholic fermentation is the main phase of brewing, is the role of microorganisms by the yeast, the grape sugar into alcohol in the process.
啤酒和葡萄酒均在历史上只限于最高酒精含量约15 %，数量，超出酵母是不利的影响，不能发酵。
Beer and wine were historically limited to a maximum alcohol content of about 15% by volume, beyond which yeast is adversely affected and cannot ferment.
如果糖浓度很高，那么在糖被全部消耗之前，酒精就会积聚并抑制发酵，因此就会制成一种甜葡萄酒。
With higher levels of sugar, alcohol will accumulate and inhibit the fermentation before the sugar can be completely used, thus producing a sweeter wine.
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.
本文以浓缩猕猴桃原浆为原料，经过酒精发酵和醋酸发酵生产猕猴桃醋，这种醋具有一定的保健功能。
Using Chinese kiwifruit juice as raw material through alcohol fermentation and acetic acid fermentation produce a kind of kiwifruit vinegar it has some health care functions.
他们带氧气效率较低，甚至可能失控的酒精浓度瓦斯喷在结束发酵。
Without oxygen they are less efficient and may even run out of gas as the alcohol level climbs at the end of the fermentation.
结果表明，发酵不同时期分批添加酵母，可以降低还原糖含量，提高成熟发酵醪酒精浓度。
The result showed that adding yeast at different fermentation period can decrease reducing sugar content and improve the content of alcohol in mature beer.
洋梨醋是以新鲜洋梨、黑醋栗等为主要原料，经破碎、压榨、酒精发酵、醋酸发酵、勾兑调配而成的一种果醋。
Pear vinegar is a fruit vinegar drink made from fresh pear and black gooseberry as the main materials by crushing, pressing, alcoholic fermentation, acetic acid fermentation and formulation.
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。
Based on the analysis of actual data of density during fermentation, the mathematic model of density changes during pink wine alcohol fermentation was established.
未发酵及未加酒精的水果汁(包括酿酒葡萄汁)、蔬菜汁，不论是否加糖或其他甜物质。
Fruit juices (including grape must) and vegetable juices, unfermented and not containing added spirit, whether or not containing added sugar or other sweetening matter.
啤酒：一种由麦芽酿制带有蛇麻草香味的发酵的含酒精饮料。
Beer: a fermented alcoholic beverage brewed from malt and flavored with hops.
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.
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.
糖发酵成酒精和石灰和磷酸钠的生产也产生二氧化碳。
The fermentation of sugar to alcohol and the production of lime and sodium phosphate also generate carbon dioxide.
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.
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.
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.
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