diacetyl 中文意思是什麼

diacetyl 解釋
丁二酮；變乙酰
  1. The effects of pressure fermentation on barm propagation, the formation and reduction of diacetyl, the formation of higher alcohols and esters, and beer taste were studied in the experiments

    摘要實驗研究了壓力發酵對酵母繁殖、雙乙酰形成及還原、高級醇和酯的形成，以及啤酒口味等方面的影響。
  2. The primary study on diacetyl biosynthesis by lactic acid bacteria

    乳酸菌發酵產生丁二酮的初步研究
  3. Flavanone diacetyl hydrazone

    黃烷酮二乙酰腙
  4. Screening of low higher - alcohols and diacetyl producing saccharomyces cerevisiae swain with ultraviolet mutagenesis

    紫外誘變篩選低高級醇和雙乙酰含量的啤酒酵母
  5. Diacetyl tartaric acid ester

    酒石聯乙醯酸酯
  6. 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。
  7. Genetically modified industrial brewing yeast with high - glutathione and low - diacetyl production

    低雙乙酰抗老化啤酒酵母工程菌的構建
  8. The a - aldc can decarboxylate a - acetolactate directly to form acetoin without the formation of diacetyl

    15ppm就會產生類似餿飯的味道。
  9. Study on laser induced mutation condition of low - diacetyl producing saccharomyces cerevisiae

    低雙乙酰啤酒酵母激光誘變條件的研究
  10. By adding a - aldc to the fermenting wort, a - acetolactate will be removed as soon as it is formed, thereby which can avoid the formation of diacetyl and reduce or even skip the period for maturation

    如在啤酒主發酵階段或熟化階段加入- aldc酶制劑，則可大大縮短啤酒熟化期，從而提高設備利用率和節省能源。
  11. The merits and shortcomings are analyzed of the paradimethylaminobenzaldehyde method and the diacetyl monoxime method in their application to the determination of trace urea in the urea hydrolytic system

    摘要分析了對二甲氨基苯甲醛法和二乙酰單肟法在尿素水解系統微量尿素分析中應用的優缺點。
  12. The fermenting liquid, and diacetyl, bitterness, - nitrogen, - glucan in product beer could be meausred by the use of such technique

    利用此分析技術可以對發酵液、啤酒成品的雙乙酰、苦味質、 -氨基氮、 -葡聚糖進行檢測。
  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. Formation mechanism of diacetyl and 2, 3 - pentanedione and its control

    戊二酮的形成機理及控制
  15. In this paper, the research advance in anti - aging and low - diacetyl of beer yeast was reviewed based on the analysis of the synthesis of diacetyl in beer and the measures to reduce diacetyl content and to improve beer anti - aging performance

    筆者從啤酒中雙乙酰的合成、降低啤酒中雙乙酰含量、提高啤酒抗老化能力幾個方面對抗老化、低雙乙酰啤酒酵母的研究進展進行了綜述。
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