1.
During final fermentation in the aging process, flavoring compounds accumulate and influence the bouquet of the wine.
在陈酿过程中的最终发酵阶段,会积聚一些风味化合物并影响到葡萄酒的芳香。
2.
The CO2 produced by the yeast results in the light texture of many breads, and traces of fermentation products contribute to the final flavor.
由酵母菌产生的C02导致面包特有松软的质地。一些微量的发酵产物有助于面包最终的风味。
3.
Made light and high by yeast or other leaven.
发酵的用酵母或其它发酵剂使…轻而高
4.
yeast powder
发酵粉, 酵母的代用品
5.
yeast-raised roll with a hard crust.
酵母发酵的硬皮面包卷。
6.
a small cake leavened with yeast.
使用酵母发酵的小蛋糕。
7.
Yeast is the raising agent in bread.
酵母是面包的发酵剂.
8.
yeast used in fermenting beer.
用于发酵啤酒的酵母剂。
9.
yeast-raised roll with a soft crust.
酵母发酵的软皮面包卷。
10.
The yeast hasn't worked now.
酵母现在还没有发酵。
11.
An agent that causes rising, fermentation, or ferment;leaven.
发酵剂导致突起、发芽或发酵的制剂；发酵剂
12.
a fermented beverage brewed by traditional methods that is then dealcoholized so that the finished product contains no more than 0.5 percent alcohol.
一种把传统方法酿造的发酵饮料中的酒精去掉,最终产品酒精含量不超过0。5%的啤酒。
13.
Following fermentation the new wines must be clarified, stabilized, and aged to produce a satisfactory final produce.
发酵以后的新葡萄酒必须澄清、稳定和陈年以得到令人满意的最终产品。
14.
Wine-producing raw materials varied according to region difference, and wine types include Xiaoqu wine, wheat wine, red starter wine, millet wine, corn wine and highland barley wine etc.; 2. multiplicity of fermentation.
发酵状态的多样性：发酵状态有固体发酵、固液结合发酵、半固体发酵和液体发酵。
15.
Screening of Lactic Acid Bacteria as Starters of Femented Mutton Products and Its Fermentation Properties
发酵羊肉乳酸菌发酵剂的筛选及发酵性能研究
16.
yeast-(leavened) bread
酵母(发面的)面包
17.
To cause(dough) to puff up.
发酵使（面团）膨胀
18.
yeast cake
发面饼, 鲜酵母块