2) 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。
3) biofermented acetic acid
生物酿造乙酸
4) 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。
5) 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。
6) 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。
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