1) brewagewaste-water
酿造生产污水
2) fermented food production
酿造品生产
1.
Application of static electricity equipments in fermented food production;
静电设备在酿造品生产中的应用
3) brewing productivity
酿造生产率
4) fermentation sludge
酿造污泥
5) biologic brewing
生物酿造
1.
According to the biologic brewing characteristics for loquat wine,we analyzed the hazard in the production technology with HACCP principle,ascertained the critical control points of technical flow,adopted feasible ways to enhance sanitary quality and safety of loquat wine.
根据枇杷果酒的生物酿造特点,运用HACCP原理对其生产工艺进行危害分析,确定工艺流程中各个关键环节的控制点,采取适宜措施,以提高枇杷酒产品的卫生质量和安全性。
6) 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。
补充资料：生产污水
生产过程中排出的被污染的水，以及排放后造成热污染的水。
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