alcoholic fermentation 中文意思是什麼

alcoholic fermentation 解釋
成乙醇發酵
  1. Sparkling wine undergo a second alcoholic fermentation.

    發泡葡萄酒需要二次發酵作用。
  2. An alcoholic fermentation by yeasts is an essential step in the production of raised bread.

    在生產發面的過程中，酵母引起的酒精發酵是一個主要步驟。
  3. The alcoholic fermentation process generally takes about 8 or 10 days and then comes maceration

    酒精發酵持續8 - 10天後再次連皮冷浸。
  4. The yvecourt wines are made in accordance with the traditional method. maceration then pressing followed by slight racking of the must. alcoholic fermentation in temperature - controlled vats at 18

    逸夫.酷特紅葡萄酒採用傳統葡萄酒釀造方法釀制而成。葡萄在混合壓榨后，溫度嚴格控制在18度發酵15天，然後灌入橡木桶中逐漸成熟。
  5. Alcoholic fermentation is catalyzed by enzymes of the zymase complex, which are secreted by the cells or released after the cells die

    乙醇發酵被酶或者是酶的復合物催化，這些酶是由細胞分泌的，在細胞死亡后被釋放。
  6. Effect of the operation parameter of bioreactor on alcoholic fermentation with corn stalk

    生物反應器操作參數對秸稈固態發酵酒精的影響
  7. This study gives the prime reference for the new technology of alcoholic fermentation with immobilized yeast coupling with extractive solvent

    為固定化酒精酵母乙醇發酵與溶劑萃取耦合新工藝的開發研究提供初步資料。
  8. During alcoholic fermentation acetaldehyde acts as a hydrogen acceptor instead of oxygen

    在這個過程中乙醛取代了氧作為氫的受體。
  9. Abstract : the intracellular trehalose metabolism of s. cerevisiae during alcoholic fermentation was studied

    文摘:研究了釀酒酵母在酒精發酵過程中酵母細胞內海藻糖的代謝。
  10. The alcoholic fermentation is then allowed to proceed with the yeast converting the grape juice to alcohol and carbon dioxide

    酒精發酵是酵母將葡萄汁轉化為酒精和二氧化碳。
  11. Biological function of intracellular trehalose of s. cerevisiae in the alcoholic fermentation was briefly evaluated in the study

    在試驗中對釀酒酵母細胞內海藻糖在整個酒精發酵過程中的生物功能作了簡要的評價。
  12. In summer, using half - underground pool to have solid - state alcoholic fermentation. result showed : the temperature of half - underground pool was 2 - 3 lower than ground pool, the alcoholic strength proved 29 %, acidity descended 40 %, productivity of vinegar proved 5. 17 %

    夏季利用半地下酒化池進行固態法酒精發酵，結果表明：半地下池較地上池酒醅發酵溫度下降2 3 ，酒醅酒度提高29 % ，酒醅酸度下降40 % ，食醋產量提高5 . 17 % 。
  13. Degrees balling is commonly used in europe to measure the amount of fermentable material present in a beer prior to fermentation ; such a figure directly relates to the finished beer ' s alcoholic content

    這種歐洲人的常用表達方法，用來測定發酵麥芽漿中的可發酵成分量，這個數值直接影響到啤酒的酒精含量。
  14. Distilled spirits : alcoholic beverages made with cereals, fruits or other plants containing starch or sugar asingredients upon fermentation and distillation, after or without saccharification

    二）蒸餾酒類?指以?類、水果類及其他含澱粉或糖分之植物為原料，經糖化或不經糖化，發酵后，再經蒸餾而得之含酒精飲料。
  15. Alcoholic fermentation in thermo controlled stainless steel vats

    該酒產自法國著名葡萄酒產區波爾多地區。
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