1) fermented mash
发酵糟醅
1.
Research on the determination method for the residual alcohol in the fermented mash for Chinese highly-flavored liquor;
白酒发酵糟醅中残余酒精含量检测方法的探讨
2) layers of fermented grains
发酵醅层
1.
The chromatograph skeleton components were analyzed respectively in the distillation of Luzhou-flavour liquor in view of different layers of fermented grains, different liquor yield and different distillates and a set of technical parameters was summarized.
在浓香型白酒提取蒸馏的过程中 ,针对发酵醅层、产酒量、馏分的不同 ,分别进行色谱骨架成分分析 ,探讨并总结了一套工艺参数 ,结果表明,这套摘酒方案对指导生产具有一定的应用价值。
3) fermented grains
糟醅
1.
Biolog automated microbes identification system (Biolog System) was used to check two Yeast strains M1 and M2, which were separated and purified from fermented grains of Chinese liquor.
本研究从白酒糟醅样品中分离纯化出2株酵母菌,经菌落特征观察和镜检后,利用Biolog微生物自动鉴定系统进行鉴定,确定其分别为指甲毕奇酵母菌(Pichia onychis)和布鲁塞尔德克酵母菌A(Dekkera bruxellenensis A),研究表Biolog微生物自动鉴定系统可用于白酒糟醅中酵母菌的鉴定,其鉴定速度快,操作简便。
2.
The normal production pits in Langjiu Distillery were used as research objective to carry out dynamic analysis of the microflora in different space of fermented grains in pits during the fermentation.
以郎酒厂第4次酒入窖糟醅正常生产窖池为研究对象,研究发酵过程窖池糟醅中不同空间位置的微生物区系的动态分析。
3.
The pit mud and the fermented grains are the habitat for microbes in the fermentation.
窖泥糟醅是发酵过程微生物栖息的生态环境,其中微生物种群随发酵过程的进行而不停地演替和代谢,具有明显的多态性。
5) Barmy vinegar-waste
发酵醋糟
6) first solid grains and then liquild mash
先醅后醪发酵法
1.
Increased production and improved quality of soy sauce by the method of first solid grains and then liquild mash
先醅后醪发酵法提高酱油产量和质量的分析
补充资料：楚醅
1.楚地所产的酒。醅，酒之未滤者。
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