1) brewing water
酿造水
1.
It was found that the LGB taste was influenced greatly by the quality of brewing water.
通过对酿造水的改良,可以解决低度啤酒质量中遇到的口感酸涩、非生物稳定性差等一些技术难题,提高啤酒质量。
2.
An ion chromatography method was used to determine fluoride, chloride, nitrite, dihydrogen phosphate, nitrate and sulfate anions in beer and brewing water on a YSA8 8022A 9(250 mm×4 mm i.
)分离 ,电渗析抑制器和电导检测器检测 ,以 2 4mmol/LNa2 CO3 3mmol/LNaHCO3(体积比为 2∶1)为流动相 ,以保留时间和标样添加法定性 ,标准曲线法定量 ,测定了啤酒及其酿造水中的无机阴离子。
3.
It is necessary to prevent excessive chlorine existence in beer-brewing water.
氯是强氧化剂,会破坏酶的活性,抑制酵母生长,并和麦芽中酚类结合,产生不愉快的口味,啤酒酿造水中应避免有多余氯的存在。
2) brewing wastewater
酿造废水
1.
Study on the treatment of brewing wastewater by using the composite flocculant;
复合絮凝剂处理酿造废水的性能研究
3) brewing water
酿造用水
1.
The principle,testing method and the production practice of treating the brewing water with two-step lime method was expounded.
着重阐述了二步石灰法处理酿造用水的原理，试验方法及生产实践。
2.
It was focused on brewing water, raw material and adjunct, additive, mashing process and fermentation process in detail in this pater.
本论文对石梁酒业公司酿造用水离子进行跟踪分析,得出酿造用水适合低度淡爽型啤酒。
4) soy sauce brewing wastewater
酱油酿造废水
1.
LG_ 5 -1 could produce bioflocculant feeding on soy sauce brewing wastewater, a cheap substituting culture medium.
)LG5-1能够利用酱油酿造废水作为替代培养基生产微生物絮凝剂。
5) brewagewaste-water
酿造生产污水
6) brewing wastewater of high concentration
高浓度酿造废水
补充资料：地下水水资源评价(见水资源评价)
地下水水资源评价(见水资源评价)
d ixiashui shuiziyuan Ping】ia地下水水资源评价见水资源评价。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条