low temperature fermentation 中文意思是什麼

low temperature fermentation 解釋
低溫發酵
  • low : adj 1 低的；淺的，矮的。 low flight 低飛。 a low temperature 低溫。 low tide [water] 低潮。 The g...
  • temperature : n. 1. 溫度，氣溫。2. 體溫。3. 〈口語〉發燒，高燒。
  • fermentation : 大騷亂
  1. 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。
  2. Only when the flower must is ready, the fermentation is taken to a very low temperature to obtain a more expressive wine

    只有精華果汁呼之欲出的時候，才在極低的溫度進行發酵，獲取更富有表達力的葡萄酒。
  3. The advantages of high temperature daqu including agreeable aroma, strong saccharifying power and low fermenting power have determined the use level of daqu and the unique production techniques of maotai - flavor liquor including high - temperature stacking outside of pits and high - temperature fermentation in pits, which are key and unique techniques for maotai - flavor liquor only ( such techniques could form maotai - flavor )

    高溫曲由於香氣好，糖化力、發酵力低決定了醬香型酒大用曲量、窖外高溫堆積、窖內高溫發酵的工藝，這是區別于其他酒種關鍵的、獨特的工藝環節，同時也是形成醬香的工藝環節。
  4. “ langyatai ” brand cider has rich nutrition, such as ca2 +, p3 +, k +, fe2 +, lactochrome and nicotinic acid etc. and all kinds of vitamin being beneficial to body, all above are creamed from apple, meanwhile, after low - temperature fermentation, some organic nutrition of low sugar and high protein are produced, including malic acid, butanedioic acid, tartaric acid, seventeen amino acid and high powerful, high nutritional alcohol ester etc

    瑯琊臺蘋果酒營養豐富，提煉了蘋果的主要精華，如蘋果中的鈣、磷、鐵、鉀、核黃素和尼可酸等二十多種微量元素，以及各種對人體有益的維生素.同時經過低溫生化發酵，生成了低糖類高蛋白等各種有機營養物質，如蘋果酸，琥珀酸，酒石酸及17種氨基酸和高能量高營養的醇酯等。
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