1) brewing workshop
酿造车间
1.
All the operations in the brewing workshop were classified according to the operation types and the nature of the contaminants.
根据操作单元的类型和杂质特点将啤酒厂酿造车间众多用水操作归类,并把所有的约束条件(包括pH、温度等)进行量化。
2) the inner wall of brewing room
酿造车间内墙
3) production
[英][prə'dʌkʃn] [美][prə'dʌkʃən]
酿造
1.
The liquor is produced with red sorghum as raw materials and quality Lang Spring water as production water by specific production techniques of "Four High and One Long".
以米红粱和小麦为原料,优质郎泉水为酿造用水,采用“四高一长”的独特酿造工艺,特殊自然酿酒环境,得天独厚的洞藏贮存和科学的酒体设计,精湛的勾调技术勾调而成。
2.
Haiwote species, compared with wild kiwi fruit species, containes high sugar content, low pectin content and well-preserved vitamin C, more suitable for wine production.
酿造过程果胶酶、SO2均分两次添加;发酵温度在14。
3.
as examples to investigate the production status of Baiyunbian liquor from 2008-2009.
入池温度的控制是白云边酒酿造的关键;堆积质量直接影响半成品酒的产量和质量,并对白云边酒风格有重大影响。
4) fermentation
[英][,fə:men'teiʃən] [美][,fɝmɛn'teʃən]
酿造
1.
Based on the causes for Japanese multi-strain fermentation,together with the present problems of multi-strain fermentation,it points out that expert scientific workers should realize the importance of multi-strain fermentation and devote to the prosperity of soy sauce industry.
为了大力发展传统酱油生产工艺,从多菌种酿造酱油的优点和传统酱油生产工艺特点等方面论述了酱油生产工艺,并结合日本发展多菌种发酵原因和多菌种发酵现在存在的问题,认为业内科技工作者要充分认识到多菌种发酵的重要性,为振兴我国酱油工业作出贡献。
2.
The results showed the best technological parameters of fermentation were as follows: the addition of mash-fermented starter was 1.
通过均匀设计试验优选出最佳酿造工艺条件:复合糖化发酵剂接菌总量1。
5) brewage
[英]['bru:idʒ] [美]['bruɪdʒ]
酿造
1.
Study on soy sauce brewage with barley malt sprouts;
利用大麦芽根酿造酱油的研究
2.
Studies on Selecting and Breeding Excellent Bacterial Strains of Fruit Vinegar Brewage and the Making of Fruit Vinegar Beverages;
果醋酿造用优良菌种的选育及果醋饮料的研制
3.
bisporus soy sauce reached the first class level of national standard for brewage soy sauces.
该产品具有红褐色、酱香浓郁、菇香味突出、口感鲜美、咸淡适口等特征,其理化指标均达到酿造酱油一级的标准,为双孢菇的利用提供了新的思路。
6) brew
[英][bru:] [美][bru]
酿造
1.
Research on brewing technology of persimmon wine processing by immobilized yeast and quality analysis of the product;
固定化酵母酿造柿酒工艺及产品质量分析
2.
Application of inorganic membrane in brew industry;
无机膜及其在酿造食品中的应用
3.
Superficial view to the new technology's application of sauce brewing;
对我国酱油酿造几项新技术应用之浅见
补充资料：酿造酒
分子式：
分子量：
CAS号：
性质：见发酵酒。
分子量：
CAS号：
性质：见发酵酒。
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