1.
Oscillation in Continuous High-gravity Ethanol Fermentation and Corresponding Attenuation Mechanism(s);
高浓度酒精连续发酵过程中振荡行为及其弱化机制的研究
2.
Simulations of Parameter Oscillations and Studies of Attenuation Mechanism for Continuous VHG Ethanol Fermentation;
超高浓度酒精连续发酵过程中振荡行为的模拟及弱化机理的研究
3.
Continuous Very High Gravity Ethanol Fermentation and Bioreaction Engineering Strategies;
基于生物反应工程策略的超高浓度酒精连续发酵的研究
4.
The alcoholic fermentation process generally takes about 8 or 10 days and then comes maceration.
酒精发酵持续8-10天后再次连皮冷浸。
5.
Design of continuous distillation equipment for Chinese liquor production by solid-state fermentation
固态发酵法生产白酒的连续蒸馏设备的设计
6.
Kinetics of Saccharomyces cerevisiae by Continuous Fermentation in a Silicone Rubber Membrane Bioreactor
膜生物反应器封闭循环系统中酿酒酵母连续发酵动力学研究
7.
Sugar is converted into alcohol through the process of fermentation.
糖经过发酵变成酒精。
8.
Study on ultroviolet mutagenesis to obtain bearable ethanol strains with Ethanol fermentation from xylose
耐酒精木糖酒精发酵菌种的诱变选育
9.
STUDIES ON THE BREEDING OF HIGH CONCENTRATION ETHANOL PRODUCING YEAST STRAINS;
高浓度酒精发酵酵母菌株选育的研究
10.
The effect on the alcohol fermentation by Immobilized yeast;
固定化酵母菌发酵对酒精品质的影响
11.
The Ethanol Production by Recombinant Yeasts Expressing Galactosidase
半乳糖苷酶基因重组酵母的酒精发酵
12.
Study on Effect of Producing Alcohol by Fermentation of Immobilized Yeast
固定化酵母菌发酵产酒精作用的研究
13.
Feasibility of Using Ethanol Liquor NIRS Model to Predict Ethanol in Vinous Ferment Liquid
用酒精水溶液NIRS模型预测葡萄酒发酵液酒精度
14.
fermented alcoholic beverage brewed from malt and hops.
由麦芽、啤酒花发酵酿造的酒精饮料。
15.
n. alcoholic beverage, especially distilled liquor
酒精饮料，尤其是非发酵的烈酒
16.
Study on the Production of Garlic Fruit Wine by Ethanol Extraction and Semi-fermentation
酒精浸提半发酵法酿制大蒜酒的研究
17.
Alcoholic Fermentation of Cassava of Different Varieties
不同品种木薯酒精发酵的出酒率比较
18.
Recombinant Saccharomyces Cerevisiae with Improved Properties in Substrate Utility & Ethanol Productivity;
基质利用和酒精发酵性能改善的重组酿酒酵母