1) brewing technology
酿造工艺
1.
Clarificant selection of navel orange juice and brewing technology of dry wine;
甜橙汁澄清剂的选择及甜橙干酒的酿造工艺
2.
Study on brewing technology of fermentation fig wine;
发酵型无花果酒酿造工艺研究
3.
Study on brewing technology for ganoderma wine;
灵芝葡萄酒的酿造工艺初探
2) brewing process
酿造工艺
1.
Study on brewing process of the fig fruit wine;
无花果酒酿造工艺的研究
2.
Healthy cleanlily rice wine was developed with round shaped rice,sticky rice,radix prerariae by traditional brewing process and new technology.
以粳米,糯米,葛根为主要原料,采用传统黄酒酿造工艺和结合酿酒新技术生产葛根保健营养清爽型黄酒。
3.
Different varieties and quality of rice used in brewing process will be resulting in different quality and flavor of beers, and production cost variations.
结果表明:五个品种大米的碳水化合物含量、淀粉的类型、脂肪酸的组成等因素,决定了酿造工艺和成品啤酒口味的总体走向。
3) Brewing technique
酿造工艺
1.
The article introduced details about the brewing technique of traditio nal Shanxi aged vinegar, the operating points, as well as the key technique.
该文详细地介绍了传统山西老陈醋的酿造工艺、操作要点及技术关键。
2.
Study the brewing technique that fruity pawpaw is used to make cider.
研究以水果型木瓜为原料加工成果酒的酿造工艺,采用正交试验法,分析温度、接种量、初始pH值、糖度对水果型木瓜果酒质量的影响,确定最佳工艺参数,结果:温度25℃、酵母接种量0。
4) fermentation technology
酿造工艺
1.
Results showed that the optimal parameters of fermentation technology are as follows:sugar content 28%,active dry yeast amount 1.
试验最佳酿造工艺为:含糖量26%,酵母量1。
6) technology of fermentation with the addition of new material
拌沙酿造工艺
1.
The technology of fermentation with the addition of new material means that mature fermented grains by normal fermentation blended with new grains according to certain proportion for continued fermentation.
拌沙酿造工艺系采用正常发酵成熟糟醅(回糟或回沙),不经蒸酒就按一定比例拌入新粮继续入窖发酵的酿造工艺。
补充资料：啤酒酿造工艺流程
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条