1) layers of fermented grains
发酵醅层
1.
The chromatograph skeleton components were analyzed respectively in the distillation of Luzhou-flavour liquor in view of different layers of fermented grains, different liquor yield and different distillates and a set of technical parameters was summarized.
在浓香型白酒提取蒸馏的过程中 ,针对发酵醅层、产酒量、馏分的不同 ,分别进行色谱骨架成分分析 ,探讨并总结了一套工艺参数 ,结果表明,这套摘酒方案对指导生产具有一定的应用价值。
2) fermented mash
发酵糟醅
1.
Research on the determination method for the residual alcohol in the fermented mash for Chinese highly-flavored liquor;
白酒发酵糟醅中残余酒精含量检测方法的探讨
3) first solid grains and then liquild mash
先醅后醪发酵法
1.
Increased production and improved quality of soy sauce by the method of first solid grains and then liquild mash
先醅后醪发酵法提高酱油产量和质量的分析
4) mature period of paste fermentation
酱醅发酵成熟周期
5) fermented grains layer height
醅层高度
6) submerged fermentation
深层发酵
1.
Optimization of submerged fermentation parameters for high-yield flavone-producing strain of Phellinus baumii;
桑黄黄酮高产菌株深层发酵条件的优化
2.
Optimization of submerged fermentation medium of coprinus comatus;
鸡腿蘑深层发酵培养基的优化
3.
Study on submerged fermentation of corprinus sterqulinus Fr.;
粪鬼伞深层发酵培养的研究
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