wine fermentation 中文意思是什麼

wine fermentation 解釋
葡萄酒發酵
  • wine : n. 1. 葡萄酒；酒。2. 果酒。3. 〈英國〉（大學生晚餐后的）酒會。4. 【醫學】葡萄酒溶劑。5. 葡萄酒色，暗紅色。vt. ,vi. 用葡萄酒招待；（請…）喝酒。
  • fermentation : 大騷亂
  1. Sparkling wine undergo a second alcoholic fermentation.

    發泡葡萄酒需要二次發酵作用。
  2. Our distillery had fully explored the chinese millennium traditional technologies of wine brewage, the wine used microbes in 100 - year - old cellar to cause natural fermentation, it has the characteristics of aromatic flavour, soft and sweet taste, harmonious aroma and long aftertaste

    本酒坊充分挖掘中國千年釀酒傳統工藝，利用百年老窖中的微生物自然發酵，具有芳香濃郁，錦軟甘冽，香味協調，餘味悠長的獨特風格。
  3. The making of wine involves the fermentation of the soluble sugars of the juices of grapes into and ethyl alcohol.

    釀葡萄酒包括葡萄汁中的可溶性糖變成及乙醇的發酵過程。
  4. The results were as follows : leaching solution by hot water extraction was date in color and had mellow date aroma and the highest fusel oil content but strong bitter taste ; leaching solution by pectinase enzymolysis had the highest reducing sugar content easy for fermentation but excessively high methanol content in fermenting wine ; leaching solution by microwave extraction had the shortest extraction time and fermentation time and the highest ethyl acetate content in wine and the produced wine had special aroma

    結果表明， 90熱水浸提，浸提液發酵酒顏色呈棗紅色，雜油醇含量最高，有濃郁棗香，但苦味重；果膠酶酶解浸提，浸提液還原糖含量最高，利於發酵，但發酵酒的甲醇含量過高；微波強化浸提，浸提時間和發酵時間最短，所得棗酒的乙酸乙酯含量最高，且有特殊香味。
  5. 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。
  6. 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。
  7. Steel wine fermentation vats. factory - built cylindrical vats, either vertical for pressures over 50 millibar, or horizontal

    鋼制葡萄酒發酵桶.工廠製造的圓柱形桶.壓力大於50毫巴的立式或臥式酒桶
  8. A - acetolactate decarboxylase is critically important in beer industry. during beer or wine fermentation, the yeast produces a - acetolactate, and the a - acetolactate can be spontaneously decarboxylated into diacetyl

    5 ）是啤酒工業中使用的一種重要酶制劑，它可以降低啤酒中雙乙酰的含量，加快啤酒的成熟，提高啤酒質量。
  9. This is a group of astringent, organic compounds derived from grape skins, stems and pips that dissolve into wine during fermentation and imbue it with depth, character and increased longevity

    這種有機物來自葡萄皮、梗和籽實，在發酵過程中溶解，它使葡萄酒有內涵、特徵和壽命。
  10. Using pomegranate as raw material, pomegranate fruit wine was produced by saccharomyces cerevisiaes fermentation and added with sugar to adjust sugar content after pulping or juicing

    摘要以石榴果為原料，經榨汁並調整糖度后，採用優良釀酒酵母進行發酵，釀制出石榴果酒。
  11. Study on fermentation technique of pitaya wine

    火龍果酒發酵工藝的研究
  12. 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。
  13. The production of ice grape wine has strict requirements on raw materials species, materials quality and fermentation and storage conditions

    冰酒的生產對原料的品種、質量和發酵貯存條件都有嚴格要求。
  14. Analysis and preventive measure of fermentation broth deterioration of rice wine

    黃酒醪酸敗原因分析及預防措施
  15. Study on technique of fermentation of the fruit jam during producing chinese bayberry wine

    楊梅果酒果漿發酵技術研究
  16. Expert in the production of vats, tuns, casks and wine barrels for the fermentation and maturation of wines from all over the world

    來自於最昂貴的木材，阿克森accent酒桶是在新世界里極其適合葡萄苗木的經濟方案。
  17. Influence factors on the fermentation of dried white lychee wine and control methods

    影響干白荔枝酒發酵的因素及控制方法
  18. The wine undergoes 20 % malolactic fermentation and is matured on low level ( 10 % ) new oak

    經過20 %蘋果酸乳酸發酵短暫（ 10 % ）的新橡木桶內發酵。
  19. Steel wine fermentation vats. factory - built parallelepipedic vats

    鋼制葡萄酒發酵池.工廠製造的平行六面體池
  20. This paper introduced the changes of starch, protein, fat and other main compositions during rice wine fermentation, and the function of cooperative fermentation by yeast and lactobacillus

    摘要介紹了黃酒發酵過程中澱粉、蛋白質、脂肪等主要成分的變化及酵母和乳酸桿菌的協同發酵作用。
分享友人
分享到 Line

分享到臉書