釀造酵母 的英文怎麼說

中文拼音 [niàngzàojiàomǔ]
釀造酵母 英文
brewer's yeast
  • 釀 : 釀Ⅰ動詞1 （釀造） make （wine）; brew （beer） 2 （蜜蜂做蜜） make （honey） 3 （逐漸形成） lead ...
  • 造 : Ⅰ動詞1 （做; 製作） make; build; create; produce 2 （假編） cook up; fabricate; concoct 3 [書面語...
  • 酵 : 動詞（發酵） ferment; leaven
  • 母 : Ⅰ名詞1 （母親） mother 2 （泛指女性長輩） one s elderly female relatives 3 （配套的兩件東西里的凹...
  • 釀造 : make （wine, vinegar, etc. ）; brew （beer, etc. ）
  • 酵母 : yeast酵母浸液[提取液] yeast extract; 酵母聚糖 zymosan; 酵母片 aluzyme; 酵母細胞[植物] yeast plant; yeast cell
  1. The study on brewing soy from mess grain and dreg autolysate

    麥糟及廢酵母釀造醬油的研究
  2. This amber, hoppy brew is considered a hybrid, being made from both top - and bottom - fermenting yeasts ; it is made only in san francisco

    這種琥珀色啤酒來自舊金山，啤酒花味道濃郁，採用上發和下發酵母釀造，它叫什麼名字？
  3. The brewing characteristics of shaoxing wine were presented in the following eleven aspects : the uniqueness of adjunct materials and the variety of different wine, the treatment of soaking rice at low temperature for a long time, the variety of fermentation state, the characteristics of rice wine broth, the variety and complexity of microorganisms, the uniqueness of inoculation and strain preservation, the process of mixed fermentation of yeast and lactic acid bacteria ( e. g. the concurrence of saccharification, yeast fermentation and lactic fermentation ), the over - mixing of different liquors, the high sterilization temperature, and the storage of produced wine

    摘要該文從11個方面論述了紹興黃酒的釀造特點，即配料的特殊性和酒種的多樣性；低溫長時間浸米；發酵狀態的多樣性；黃酒醪的發酵特點；微生物的多樣性，復雜性；接種方式獨特；菌種保存方法獨特；酵母與乳酸桿菌協同作用的混合發酵并行的過程（即邊糖化、邊酵母發酵、邊乳酸發酵同時進行的三邊發酵） ；酒液勾兌；較高的滅菌溫度；成品酒的貯存。
  4. This type of english draught is malty, moderately sweet, ranges in color from amber to dark brown and is brewed with top - fermenting yeasts

    這種英國生啤酒味道微甜，色澤從琥珀色到褐色都有，採用上發酵母釀造。
  5. The physical properties of crude starch determined its fermentation characteristics during the production of malt yellow rice wine by no cooking and steaming : slow hydrolysis in early fermentation period, and comparatively low alcohol yield by microzyme fermentation and low heat

    生澱粉的物理性質，決定了免蒸煮麥曲黃酒釀造前酵水解偏緩，酵母菌發酵產酒精和熱量偏低的發酵特徵。
  6. Yeast play an important role in fermentation industry, but some could cause unpleasantodour or form white pellicle in soy sauce

    摘要酵母菌在發酵工業有重要作用，但是有些酵母卻是釀造工業中的雜菌，使成品醬油產生不愉快的臭氣或形成白膜。
  7. Screening of yeast strains for fast brewing wine

    快速釀造葡萄酒酵母的篩選
  8. Made with top - fermenting yeasts, this type of brew is typically heavy - bodied, copper - colored, high in alcohol and most closely associated with english - style beers

    採用上發酵母釀造，酒體厚重，古銅色澤，酒精含量高，被認為是英國風格的啤酒，它叫什麼名字？
  9. Y - ady instead of self - cultured yeast wine was used in new craft xiangxue wine production with its use level as 0. 1 % ( distiller ' s grains liquor was added in two batches during the production ), which could facilitate the techniques and improve the fermenting stability with no adverse effects on wine taste and wine quality

    摘要在大罐新工藝香雪酒生產中，採用黃酒活性乾酵母代替自培酒母，乾酵母用量0 . 1 % ，糟酒分2次加入，可以進一步簡化大罐香雪酒工藝操作，提高釀造穩定性，且所釀的酒風味質量均不受影響。
  10. Yellow rice wine is produced with grains as raw materials by combined action of multiple microbes including mildew, yeast and bacteria etc. and its characteristics as follows : 1. multiplicity of raw materials and wine types

    摘要黃酒是用穀物為原料，應用黴菌、酵母和細菌等多種微生物共同作用生產的一種釀造酒，其特點： 1 .原料和酒種的多樣性：釀酒原料因地而異，酒種有小曲酒、麥曲酒、紅曲酒、黍米黃酒、玉米黃酒、青稞黃酒等。
  11. Acid protease gave play to synergetic action in liquor fermentation manifested as dissolving the granules of fermentation materials, advancing microbial propagation, decomposing protein to produce flavoring materials, and degrading yeast tropina

    摘要酒用酸性蛋白酶在白酒釀造的發酵過程中起協同作用，具有溶解發酵原料的顆粒、促進微生物繁殖、分解蛋白質生成香味物質、降解酵母菌體蛋白等多種功能。
  12. Combined with the recent researches, the application of static electricity equipments in fermented food production were summarized, e. g., wine aging hastening, vinegar and raw soy sauce sterilization and saccharomyces cerevisiae mutation by static electricity, etc

    摘要結合近年的研究與探索，對靜電設備在釀造品生產中的應用進行了綜述，如靜電催陳酒類和醋類，生醬油滅菌處理以及用靜電誘變釀酒酵母等。
  13. Introduced beer brewing in the process the diacetyl formationmech anism and the influence factor and the control method, from theyeast mold mushroom spawn, the wheat juice component, pass craft and so on oxygen quantity carries on the adjustment, may in the ac tivecontrol beer the diacetyl content, the improvement beer maturity

    摘要介紹了啤酒釀造過程中雙乙酰的形成機理及影響因素和控制方法，從酵母菌種、麥汁組分、通氧量等工藝進行調節，可以有效控制啤酒中雙乙酰的含量，改善啤酒的成熟度。
  14. Since brewed, orval has been subjected to three yeast seedings, and has thus undergone three fermentations

    整個釀造過程中，添加三種酵母，經歷三次發酵。
  15. Yeasts and other fungi are used in commercial fermentation processes such as brewing

    酵母菌和其它一些真菌可用於商業發酵過程，如釀造。
  16. Brewed with bottom - fermenting yeasts, it is the most widely produced type of beer in america

    採用下發酵母釀造，它是世界范圍內產量最大的啤酒品種？
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