Sparkling wine undergo a second alcoholic fermentation.
发泡葡萄酒需要二次发酵作用。
This article will introduce the role of yeasts in alcoholic fermentation.
本文将简单介绍酿酒酵母在葡萄酒酿造过程中所起的作用。
Analysing the alcoholic fermentation and acetic acid fermentation of Shanxi vinegar.
分析了山西醋生产工艺的酒精发酵和醋酸发酵。
Alcoholic fermentation is a biochemical reaction Process with substance transferring.
发酵是一个伴有物质传递的生化反应过程。
During alcoholic fermentation acetaldehyde ACTS as a hydrogen acceptor instead of oxygen.
在这个过程中乙醛取代了氧作为氢的受体。
An alcoholic fermentation by yeasts is an essential step in the production of raised bread.
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。
The intracellular trehalose metabolism of S. cerevisiae during alcoholic fermentation was studied.
研究了酿酒酵母在酒精发酵过程中酵母细胞内海藻糖的代谢。
The alcoholic fermentation was developed independently of the cider-making technology and harvests.
酒精地发酵自力于苹果汁消费工艺和果实地影响。
The scarcity of nutrients in wine after alcoholic fermentation would inhibit MLF of lactic acid bacteria.
酒精发酵完成后果酒中营养的缺乏会抑制乳酸菌的MLF。
After alcoholic fermentation, there was post-fermentation maceration on skins between 7 to 14 days, before pressing.
在酒精发酵完成后，葡萄汁仍将浸化7-14天，然后榨汁。
A fruit vinegar beverage was made from apple-pear by alcoholic fermentation, acetic acid fermentation and formulation.
以苹果梨为原料，经过酒精发酵、醋酸发酵和调配等工艺，研制出苹果梨果醋饮料。
After alcoholic fermentation, there was no malolactic fermentation, though the wine was left on light fermentation lees.
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。
Alcoholic fermentation has great effects on wine quality, many factors can result in the stop of alcoholic fermentation.
在葡萄酒酿造过程中，酒精发酵进行的顺利与否对葡萄酒的质量有很大影响。
The alcoholic fermentation is then allowed to proceed with the yeast converting the grape juice to alcohol and carbon dioxide.
酒精发酵是酵母将葡萄汁转化为酒精和二氧化碳。
Alcoholic fermentation is catalyzed by enzymes of the zymase complex, which are secreted by the cells or released after the cells die.
乙醇发酵被酶或者是酶的复合物催化，这些酶是由细胞分泌的，在细胞死亡后被释放。
Pear vinegar is a kind of fruits vinegar made of pear as the main material pressing. press-ing, alcoholic fermentation, acetic acid fermentation.
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。
Using tomato as main material, the fermentation technics of tomato vinegar through alcoholic fermentation and acetic acid fermentation were studied.
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。
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.
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。
German chemist who researched fermentation and showed that Pasteur was wrong in insisting that alcoholic fermentation required the exclusion of oxygen.
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。
Jinhong cider vinegar drink was produced from Jinhong Apple as the raw material by alcoholic fermentation, acetic fermentation, formulation, sterilization and filling.
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。
The fruit of Rosa laevigata Michx and Pyracantha fortuneana were used to produce a health vinegar beverage through alcoholic fermentation and acetic acid fermentation.
以金樱子果、火棘果为原料，经过酒精发酵和醋酸发酵生产保健醋饮料。
Alcoholic fermentation is many kinds microorganism fermentation, should control ferment temperature and should grasp starch content and water according to different season.
酒精发酵是多种微生物发酵，要控制发酵温度，要根据不同季节灵活掌握入缸酒醅淀粉含量和入缸水分。
Study on the alcoholic fermentation using dodecanol as the extractive agent by immobilized yeast with alginic acid and polyvinyl alcohol as the mixed carrier was curried out.
以十二烷醇为萃取剂，对以海藻酸钠和聚乙烯醇混合载体固定化酒精酵母乙醇发酵进行了研究。
A colorless to yellowish syrupy mixture of dextrose, maltose, and dextrins containing about20 percent water, used in confectionery, alcoholic fermentation, tanning, and treating tobacco.
右旋糖一种由右旋糖，麦芽糖和糊精混合而成的无色或淡黄色糖浆，含20％的水，用于制糖、酒精发酵、制革和制烟草。
The technology for making kiwi fruit vinegar via alcoholic fermentation and then acetic fermentation was studied with squeezed kiwi fruit pomace, cornmeal and wheat bran as raw materials.
探讨了以榨汁后的猕猴桃果渣、玉米粉、麸皮为原料 ，经酒精发酵和醋酸发酵酿制猕猴桃果醋的生产工艺。
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.
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。
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.
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。
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。
Beer: Alcoholic beverage made usually from malted barley, flavoured with hops, and brewed by slow fermentation.
啤酒：从发芽的大麦中加入啤酒花调味，经过缓慢发酵酿制而成的含酒精饮料。
An alcoholic continuous fermentation using cassava as material, and by immobilization of glucoamylase preparation and yeasts using polyvinyl alcohol (PVA) gel as the carrier was studied.
采用聚乙烯醇(PVA)为载体共固定化酵母菌细胞和糖化酶制剂，并以木薯为原料进行酒精连续发酵工艺研究。
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