1.
The wine undergoes 20% malolactic fermentation and is matured on low level (10%) new oak.
经过20%苹果酸乳酸发酵短暂（10%）的新橡木桶内发酵。
2.
mashing tub
芽浆桶, (发酵)糖化桶
3.
Study on Brewing Draft Keg Conditioned Wheat Beer
桶内二次发酵法生产小麦啤酒的研究
4.
The fermentation can take place in stainless steel or oak barrels.
发酵在不锈钢罐或者橡木桶里进行。
5.
In June of the year after harvest, the temperature in the cellar increased and wine in the barrel would undergo the malolactic fermentation automatically, such was then completed the fermentation of the wine.
采收翌年的六月，气温回升，橡木桶内会自动进行第二阶段的「酸发酵」之后，酒质会变的更稳定。
6.
"Fermentation continues for several weeks, and then the wine is drawn off ("racked") into wooden Barrels or other containers for a second fermentation ("aging")."
发酵需经数周方能完成,将酒从桶中滗出,装入木桶或其它容器使之第二次发酵(熟化期)。
7.
As these drawings based on their description show, we know what the fermenters look like, we know what the tanks, pumps, compressors and other parts look like.
这些根据他们的描述画出的画告诉了我们这些发酵桶、大桶、泵、压缩机和其他部件的形状。
8.
Floral and fruity notes, just enough spicy after maturing in vats.
带有浓郁的花香和水果香的味道,在大桶中发酵后口感略带辛辣。
9.
Following the fermentation at a controlled temperature, the wine is aged for six months in American oak barrels and around two years in bottle.
发酵结束后在美国橡木桶中陈酿6个月之后再在瓶中置放2年。
10.
Aging in oak barrels (30% new each year).
人工采摘筛选，在不锈钢容器中发酵，橡木桶中陈酿。
11.
STUDIES ON PROPERTIES OF GERMAN YEAST AND CHINESE YEAST DURING BEER FERMENTATION
德国啤酒酵母和国内啤酒酵母发酵性能的研究
12.
Quantitative Analysis of Intracellular Reactive Oxygen Species in Pichia Pastoris Fermentation with Flow Cytometry
毕赤酵母发酵过程胞内活性氧的定量分析
13.
"Clean toilets, wipe under lid and seat as well as cleaning the inside of the toilet. Also clean the pedestal of the toilet."
打扫马桶,擦净马桶盖和座圈的下面,清洁马桶内部和马桶基座四围。
14.
... in iron drums of 25 kgs. net each.
装于铁桶之内，每桶净重25公斤。
15.
Studies on Production of Coriolus Versicolor Polysaccharopeptide by Submerged Fermentation;
液体发酵法生产云芝胞内糖肽的研究
16.
Study on Endophytic Fungus' Mixed Fermentation for Podophyllotoxin
内生真菌混合发酵产鬼臼毒素的研究
17.
Optimization of fermentation conditions of tomato endophytic actinomyces Fq24
番茄内生放线菌Fq24发酵条件的优化
18.
Research status and prospect of fermentation sausage in domestic and foreign countries
国内外发酵香肠的研究现状及其展望