1) post-fermentation
后酵
1.
202 in the soy sauce of low-salt solid fermentation and washing to enhance sweetness in the post-fermentation of solid-liquid state fermentation,thus enhance the flavors of soy sauce,we have a bright effect.
202进行再醇和采用先固后稀添加鲁氏和球拟酵母菌浇淋后酵增香用于改善酱油风味的过程,并取得了显著效果。
2.
Soy sauce flavour was significantly improved by adding the two yeasts with the process of solid-and-then-liquid spraying-extraction and post-fermentation.
202进行再酵和采用先固后稀添加鲁氏和球拟酵母菌浇淋后酵增香用于改善酱油风味的过程,并取得了显著效果。
2) secondary fermentation
后发酵
1.
The optimum environmental temperature for secondary fermentation of yellow rice wine is at 10～15 ℃.
传统工艺黄酒后发酵最适宜的发酵环境温度为10～15℃,冬季环境温度一般在10℃以下。
2.
the next year was stored in big pot and in pottery jar respectively for secondary fermentation comparison.
把当年12月至次年2月份生产的发酵醪分别贮存在大罐和陶坛中进行后发酵比较,通过测定发酵醪温度、酒度、酸度、糖度、清酒理化和感官等指标。
3) late-fermentation period
后酵期
1.
The compositions in mash in late-fermentation period of Xiangxue wine were measured and analyzed including total sugar,alcohol content,total acids,pH value,nitrogen aminophenol and volatile esters.
对香雪酒后酵期内不同阶段醪液的总糖、酒精度、总酸、pH值、氨基酸态氮和挥发酯进行了测定分析,结果表明,总糖、酒精度、总酸、pH值、氨基酸态氮和挥发酯的增加十分缓慢。
4) after-fermentation aging
后酵陈酿
5) after fermentation
后发酵
1.
The technology of continuous beer after fermentation by immobilizing yeast cells in the honeycomb-like ceramic was studied.
将蜂窝陶瓷用作酵母细胞固定化的载体,进行啤酒连续后发酵试验研究。
6) temperature of secondary fermentation
后酵温度
补充资料：酵粥
1.发酵的粥。
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