1) fermentation of yellow rice wine
黄酒发酵
1.
In order to offer the theoretical evidence for the key points control in the fermentation of yellow rice wine,the changes of residual total sugar,alcohol,total acid and amino acid nitrogen during the primary fermentation and secondary fermentation were tested.
为了给控制黄酒发酵过程中的关键点提供理论依据,通过测定黄酒前发酵过程和后发酵过程中发酵醪总糖、酒精度、总酸和氨基酸态氮等成分的变化,结合黄酒发酵的生物化学机理,对黄酒发酵过程进行分析,认为总糖呈现先逐渐下降后保持稳定的趋势、总酸呈现先上升后下降的趋势、氨基酸态氮含量基本上呈现不断增加之势和酒精度则呈现先迅速升高后小幅波动之势。
2) Chinese rice wine mash
黄酒发酵醪
3) rice wine fermentation
黄酒大罐发酵
1.
The fungal community of rice wine fermentation was investigated by using an approach combining fungal isolation with culture media and ribosomal intergenic spacer analysis(RISA) fingerprint of total community DNA with specific primers.
采用分离培养法和基于核糖体RNA基因间隔序列的RISA图谱分析技术,研究了绍兴加饭黄酒大罐发酵过程中醪液内真菌群落的动力学变化及所含真菌群落情况。
5) yellow rice wine yeast
黄酒酵母
1.
Study on the fermenting properties of yellow rice wine yeast;
黄酒酵母菌发酵特性的研究
2.
The saccharifying power and liquefying power on the mechanization of yellow rice wine yeast,and the fermenting rate were studied.
添加不同量的辣蓼草对机械化黄酒酵母菌株的发酵特性进行研究。
6) alcohol fermentation
酒精发酵
1.
Modified technique of immobilized carrier on the yeast alcohol fermentation;
酵母细胞酒精发酵固定化载体的改进
2.
The breeding of a high liquor yield yeast strain in the alcohol fermentation of sweet sorghum stem juice;
甜高粱茎秆汁液酒精发酵高产菌株的选育
3.
Application of BP neural network in modeling alcohol fermentation process;
BP神经网络在酒精发酵过程建模的应用
补充资料：甘醪
1.美酒，醇酒。
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