1) fermenting mash
发酵醪
1.
Analysis of aroma components in the grape juice and fermenting mash from Merlot by gas chromatography/mass spectrometry
美乐葡萄汁和发酵醪中香气成分的GC/MS分析
2) high-gravity fermentation
浓醪发酵
1.
The optimal conditions of saccharification for producing cassava alcohol by high-gravity fermentation;
木薯酒精浓醪发酵糖化条件的研究
2.
Optimization of high-gravity fermentation conditions for ethanol production from cassava;
木薯粉酒精浓醪发酵条件的优化
3.
According to the development of the cassava industry in Guangxi municipality, producing cassava alcohol was studied by high-gravity fermentation in this paper, and the four main aspects of work and its results were finished.
近年来，浓醪发酵是发酵酒精领域的一个研究热点，浓醪发酵具有提高设备利用率和劳动生产率、降低管理费用、降低能耗和减轻酒糟处理负荷等优点，因此具有广阔的应用前景。
3) high gravity fermentation
浓醪发酵
1.
The application of active dry yeast in liquor-making industry and the use of super Saccharomyces cerevisiae in high gravity fermentation of alcohol has not only been the technical break in liquor-making industry but also advanced rapid technical development in alcohol industry.
酿酒活性干酵母应用于酿酒行业和超级酿酒酵母应用于酒精浓醪发酵,不仅是我国酿酒工业的技术革命,而且极大地推动了酒精行业的技术快速发展。
2.
Angel super dry yeast was used in high gravity fermentation of alcohol with corn and cassava as raw materials and the optimal technical conditions were as follows: ①liquefying conditions:10～20 u/g high temperature resistant α-amylase, 30 min moistening of raw materials at 60～70 ℃ and 90min liquefaction at 90～95 ℃; ②saccharifying conditions:100～200 u/g saccharifying enzyme; ③pH value as 4.
采用安琪超级酿酒干酵母,以玉米、木薯为原料的酒精浓醪发酵,最佳工艺条件为:①液化条件:耐高温α-淀粉酶10～20u g/,60～70℃润料30m in,90～95℃液化90 min;②糖化条件:糖化酶100～200 u g/,无糖化;③pH:4。
4) fermentation with adding mash
入醪发酵
5) soy sauce mash fermentation
酱醪发酵
1.
The darkness and lack of brightness of dishes cooked by soy sauce was mainly caused by the raw materials' proportion, soy sauce mash fermentation, dark reddish brown of caramel during the production.
酱油烧菜发乌、无红亮光泽主要是由生产过程中的原料配比、酱醪发酵、焦糖酱色质量等原因造成。
6) high-concentration mash fermentation
浓醪发酵
1.
The effects of the use of ethanol compound enzyme on high-concentration mash fermentation of corn ethanol were investigated.
探讨了添加酒精复合酶对玉米酒精浓醪发酵的影响。
补充资料：发酵
分子式：
CAS号：
性质：培养微生物细胞，利用微生物的代谢得到人们所需要产物的过程。最早的发酵是酿酒、制醋等厌氧过程，随着科学技术的发展，发酵产品的种类发展到抗生素、有机酸、氨基酸、酶制剂等许多产品。发酵从厌氧发酵发展到好氧发酵，发酵规模扩大，已形成了大规模工业生产。发酵类型有二大类，一类是微生物利用环境中的营养物来合成产物的过程，另一类是利用微生物的酶系将底物转化成产物的过程，后者也称为生技转化(bioconversion)。
CAS号：
性质：培养微生物细胞，利用微生物的代谢得到人们所需要产物的过程。最早的发酵是酿酒、制醋等厌氧过程，随着科学技术的发展，发酵产品的种类发展到抗生素、有机酸、氨基酸、酶制剂等许多产品。发酵从厌氧发酵发展到好氧发酵，发酵规模扩大，已形成了大规模工业生产。发酵类型有二大类，一类是微生物利用环境中的营养物来合成产物的过程，另一类是利用微生物的酶系将底物转化成产物的过程，后者也称为生技转化(bioconversion)。
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