wort [wə:t]

wort的基本解释

n.

麦芽汁, 草, 植物

与wort相关的网络例句 [注：此内容来源于网络，仅供参考]

The addition of carrageenin in wort 10 min before the ending of wort boiling could improve wort appearance, quicken wort filtration rate, save about 20 % kieselguhr consumption and 5 % water consumption and 5 % electricity consumption.

在麦汁煮沸结束前10 min添加卡拉胶，能改善麦汁外观质量；加快麦汁过滤速度；吨酒耗硅藻土量可节省20 %左右；水耗、电耗下降5 %左右。

The application of low pressure boiling technique could increase wort boiling temperature to 100.5 ℃ and advance protein agglomeration and reduce solidifiable nitrogen content to 0.5 mg/100 mL. Maillard reaction and Brown reaction were strengthened in the boiling, melanoidin and melanoid compound contents increased, wort chromaticity improved, and the oxidation resistance of wort strengthened. Besides, the boiling intensity dropped from 9 %～12 % to 7 %～8 % and boiling time shortened to 10～20 min, which improved production efficiency and saved 20 % energy and improved beer non-biological stability.

采用低压煮沸工艺，可提高煮沸麦汁温度至100.5 ℃，加强蛋白质凝聚，麦汁可凝固氮下降0.5 mg/100 mL；煮沸过程加强了美拉德反应、"棕色反应"，类黑精、类黑素化合物增加，麦汁色度增加，麦汁的抗氧化能力增强；煮沸强度从9 %～12 %降至7 %～8 %，煮沸时间缩短10～20 min，提高生产效率，节约能源20 %；改善啤酒非生物稳定性。

During wort preparation, it was necessary to add some zymin to make up insufficient enzyme activity to ensure wort saccharification as wort quality was bad or enzyme activity was low or the proportion of auxilliary material was high.

糖化麦汁制备时，如果麦芽质量差、酶活力低或辅料比例高时，需添加一些酶制剂以弥补酶活力不足，确保糖化顺利进行。

与wort相关的网络解释 [注：此内容来源于网络，仅供参考]

wort：麦芽汁

啤酒根据麦芽汁(wort)的浓度可分为高、中、低浓度型三种. 按包装容器,还可分为瓶装啤酒(bottled beer)、桶装啤酒(keg beer)和罐装啤酒(canned beer).

wort：[啤酒]麦芽汁

洋艾草油 wormwood oil | [啤酒]麦芽汁 wort | 麦芽汁滤器 wort filter

wort：蜗

2喔woot | 3蜗wort | 4挝waoo

wort：(作为啤酒原料, 发酵前的)麦芽汁

vintage wine佳酿葡萄酒, 精制葡萄酒; | yeast wine酒母 | wort (作为啤酒原料, 发酵前的)麦芽汁

wort：abbr. wortmannin; 研究渥曼青霉素