... saccharification rest 糖化停顿 saccharification temperature 糖化温度 saccharification time 糖化时间 ...
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In order to obtain conforms to the sugar spectrum composition which the beer yeast homalium hainanensis needs, using the orthogonal experiment determined the saccharification best technological conditions are:Saccharification temperature: 60℃; pH: 4.0; Adds the enzyme quantity: 250U/g; Hydrolisis time: 80min.
为得到符合啤酒酵母生所需的糖谱组成，利用正交实验确定糖化最佳工艺条件是：糖化温度：60℃；pH：4.0；加酶量：250U／g；水解时间：80min。
参考来源 - 利用玉米淀粉酿造啤酒的技术研究·2,447,543篇论文数据，部分数据来源于NoteExpress
A new type fermentation system of constant temperature was designed in underground constant temperature proving room. The equipment saccharification and refrigeration was overground.
介绍了一个新型地下恒温发酵室，地上为糖化、制冷设备的自酿啤酒发酵系统。
The effects of saccharification conditions, fermentation temperature, fermentation time, inoculation quantity of TH-AADY, and the ratio of raw materials to water on liquor yield were studied.
研究培菌糖化条件及发酵温度、时间、耐高温酿酒高活性干酵母（TH-AADY）接种量和料水比对产酒率的影响。
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