- 更多网络例句与酒花酵母相关的网络例句 [注：此内容来源于网络，仅供参考]
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Because of a high centration of innocuity organic like proteide, fattiness, carbohydrate, and waste yeasts, hops ect
由于啤酒废水含有较高浓度的2500mg/L、CODcr浓度为5000 mg/L、SS浓度为3000 mg/L、蛋白质，脂肪、纤维、碳水化合物、废酵母、酒花残渣等有机无毒成分
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Sometime I contriv'd to dig a Hole under the Place where they made their Fire, and put in five or six Pound of Gun-powder, which when they kindled their Fire, would consequently take Fire, and blow up all that was near it; but as in the first Place I should be very loth to wast so much Powder upon them, my Store being now within the Quantity of one Barrel; so neither could I be sure of its going off' at any certain Time, when it might surprise them, and at best, that it would do little more than just blow the Fire about their Ears and fright them, but not sufficient to make them forsake the Place; so I laid it aside, and then propos'd, that I would place my self in Ambush, in some convenient Place, with my three Guns, all double loaded; and in the middle of their bloody Ceremony, let fly at them, when I should be sure to kill or wound perhaps two or three at every shoot; and then falling in upon them with my three Pistols, and my Sword, I made no doubt, but that if there was twenty I should kill them all: This Fancy pleas'd my Thoughts for some Weeks, and I was so full of it, that I often dream'd of it; and sometimes that I was just going to let fly at them in my Sleep.
就我目前的境况而言，我其实不缺多少东西。可是，我总感到，由于受到那些野蛮的食人生番的惊吓，因而时时为自己的安全而担惊受怕。以往，为使自己的生活过得舒服，我充分发挥了创造发明的才能，但现在就无法充分发挥了。我本来有一个煞费苦心的计划，想试验一下能否把大麦制成麦芽，再用麦芽来酿起酒。现在，这一计划也放弃了。当然，这实在也是一个荒唐的念头，连我自己也经常责备自己把事情想得太简单了。因为我不久就看出，许多酿造啤酒必不可少的材料我都没有，也无法自己制造。首先，没有啤酒桶。前面说过，我曾尝试做木桶，但怎么也做不好。我曾花了许多天、甚至许多星期、许多个月，结果还是没有成功。其次，没有啤酒花使酒经久不坏，没有酵母发酵，没有铜锅铜罐煮沸。可是，尽管如此，我还是坚信，要是没有对食人生番的惊惧和恐怖，我早就可能着手去做了，甚至也许已做成功了。
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Meanwhile, the optimal use level of auxiliary rice is 37％; pH5.2～pH5.4 for the best saccharification, pH6.0～pH6.3 for the best gelatinization; 90 minutes for boiling; addition of 2kg hops the first time, 9kg the second time, and 7kg the third time; inoculative yeast 7％; the highest fermentation temperature 12℃ and the highest pressure 0.12MPa.
摘 要：以麦芽、大米、酒花为原料，对不同比例的麦芽用量作了小试，认为用45％较55％为佳；辅料大米以37％为好，糖化pH5.2～5.4，糊化pH6.0～6.3，煮沸90min，第一次加酒花2kg，第二次加酒花9kg，第三次加酒花7kg，接种酵母7.0‰，发酵最高温度12℃，最高压力0.12MPa，发酵第6天开始测双乙酰，当双乙酰降至0.8×10－7时，保温48h，再以0.3℃/h降至0℃，后酵7天以上。
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In the next Place, I had no Hops to make it keep, no Yeast to make it work, no Copper or Kettle to make it boil; and yet all these Things, notwithstanding, I verily believe, had not these Things interven'd, I mean the Frights and Terrors I was in about the Savages, I had undertaken it, and perhaps brought it to pass too; for I seldom gave any Thing over without accomplishing it, when I once had it in my Head enough to begin it.
我曾花了许多天、甚至许多星期、许多个月，结果还是没有成功。其次，没有啤酒花使酒经久不坏，没有酵母发酵，没有铜锅铜罐煮沸。可是，尽管如此，我还是坚信，要是没有对食人生番的惊惧和恐怖，我早就可能着手去做了，甚至也许已做成功了。因为我的脾气是，不管什么事情，一旦决心去做，不成功是决不罢休的！
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To study the technology used for brewing bifidobeer fermented by Bifidobacterium bifidum and Saccharomyces cerevisiae,Australia malt is sprinkled and milled.Wort is prepared by lixiviated saccharification,filtered,hops added,boiled and co-fermented by Bifidobacterium bifutum and Saccharomyces cerevisiae,and followed by antisepsis and centrifugation.
采用增湿法粉碎澳大利亚麦芽，麦皮破而不碎，麦粉较细，干法粉碎大米成细粉；选用双醪浸出糖化法进行麦汁制备、过滤、添加酒花和麦汁煮沸，麦汁呈黄色、澄清，可发酵糖和α-氨基氮的含量符合发酵要求；利用双歧杆菌和酿酒酵母共同发酵啤酒，消毒灭菌和低温离心后进行灌装；通过几项重要指标的检测，进行评判啤酒的质量和性能。
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Amontillados combine the best of the Sherry: the aromatic fragrance of finos, which develops in the early stages of ageing with the appearance of the "flor", and the rounded complexity of oak ageing, developed when this protective veil of yeast disappears and the wine has a period of oxidative ageing.
最香的雪莉酒：芳香型的Fino，老熟期间的早期培育阶段有&酒花&酵母膜，完全在橡木老熟。当酵母保护膜消逝，葡萄酒有一个氧化老熟的培育过程。
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Olorosos are wines that have been fortified at an early stage, which prevent the development of "flor".
Olorosos：葡萄酒在早期培育过程是加强的，以防止出现酵母膜&酒花&。
- 更多网络解释与酒花酵母相关的网络解释 [注：此内容来源于网络，仅供参考]
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fermentation：发酵作用
现代啤酒是以大麦芽(malt)、酒花(hop)、水为主要原料,经酵母(yeast)发酵作用(fermentation)酿制而成的饱含二氧化碳(carbon dioxide)的低酒精度酒(nablab).
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hop：酒花
现代啤酒是以大麦芽(malt)、酒花(hop)、水为主要原料,经酵母(yeast)发酵作用(fermentation)酿制而成的饱含二氧化碳(carbon dioxide)的低酒精度酒(nablab).
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yeast：酿酒酵母
德尔森自酿啤酒工艺,采用1516 年德国巴伐利亚皇室颁布的>,该法规定啤酒酿制只能使用下述天然原料:水(water)麦芽 (malt)酒花 (hops)酿酒酵母 (yeast) ,不添加任何防腐剂,这种原始的纯净啤酒酿造工艺,
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hopped：加过(啤)酒花的(指麦芽汁)
hop yeast 酒花酵母 | hopped 加过(啤)酒花的(指麦芽汁) | hopped wort 加酒花的麦芽汁
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flor：花
这个徽称为[酵母花](Flor),酵母花使雪莉产生独特的香味. 接着,在[Solera系统]木桶中进行成熟作业. 这个系统是将四个内部相通的酒桶层层叠在一起,下面的酒桶装最早酿造的老酒,越往上装的酒越年轻. 最下层的酒桶的分量减少时,