1) grains sauce
酱醅
1.
Influence of water content in grains sauce on soy sauce quality
酱醅含水量对酱油品质的影响
2) color of soy paste
酱醅色
1.
The color of soy paste produced by high-pressure method was the symbol of proper maturity degree with high-pressure steamed material and proper denaturalization of protein.
高压法酱醅色系列标志着蒸料的成熟程度适当,原料中蛋白质适度变性。
3) vegetable cultivation with koji
酱曲醅菜
4) mature period of paste fermentation
酱醅发酵成熟周期
5) 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。
6) fermented grains
酒醅
1.
Studys on FT-NIR in the Fermented Grains Analysis;
傅里叶变换近红外光谱仪在酒醅分析中的应用
2.
PCR-denaturing gradient gel electrophoresis (DGGE) and 16S rRNA cloning library were put into pratice in order to know the rules of evolution of the bacterial community in fermented grains during the fermentation of strong aroma style and roasted sesame aroma style liquor in Jiangsu Province.
对白酒窖池发酵的全程跟踪取样,借助于PCR-变性梯度凝胶电泳(DGGE)和16SrRNA基因文库两种方法,对比研究了江苏地区浓香型和芝麻香型白酒酒醅在发酵过程中的微生物菌群结构。
3.
69 strains of Bacillus were isolated from the fermented grains in the pits for Luzhou-flavor liquor, then they were divided into 5 groups according to their morphological and physiological characteristics.
从浓香型白酒窖池酒醅中分离到69株芽孢杆菌,通过形态特征和生理特性检测等传统鉴定方法,将其归为5个类群。
补充资料：黄醅
1.黄酒。
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