1) fruity koumiss
果酸乳酒
1.
The latest fermentation techniques of fruity koumiss were as follows :addition of fruit juice to control the citrate contents in koumiss and reduce of the inoculation quantity of wine yeast simultaneously,and inoculation of the butanedione new subspecies of streptococcus lactis to inhibit the alcohol fermentation of yeast and to advance the formation of CO 2 .
果酸乳酒的新型酿制方法是添加果汁以控制乳酒中的柠檬酸含量,并减少酒曲接种量,同时接入乳链球菌丁二酮乳新亚种,以控制酵母的乙醇发酵并促进二氧化碳的生成。
2) kefir
[英]['kefə] [美][kɛ'fɪr]
酸乳酒
3) kefir
[英]['kefə] [美][kɛ'fɪr]
酸牛乳酒
1.
Research on preparation kefir with kefir grains
利用开菲尔粒制作酸牛乳酒的研究
2.
Five yeast strains were separated from the kefir milk made in our lab, three of whom were identified as Candida kefyr and two Brettanomyces according to their morphological, physiological and biochemical characteristics.
对酸牛乳酒进行分离得到5株酵母菌,通过显微镜观察及生理生化特性实验,确定为乳酒假丝酵母3株,酒香酵母2株;经发酵性能测定,筛选出一株编号为Y4的乳酒假丝酵母,其发酵活力较高,可作为酸牛乳酒纯培养发酵剂酵母菌的备选菌株。
5) malolactic acid
苹果乳酸
6) Lactic Acid Juice Syrup
乳酸果汁
补充资料：乳酒
1.酒名。因用马乳葡萄酿制，故名。 2.即马奶酒。
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