查询词典 beer yeast

Higher alcohols, produced by anabolism and degradation metabolism during beer brewing, is the main by-product of yeast fermentation.

高级醇是构成啤酒酒体的重要物质，是啤酒酿造过程中不可避免的副产物。

Barley, water, hops and yeast --beer. But it's not just a matter of mixing the right

大麦，水，蛇麻草和酵母--啤酒制造者就是将这四种配料混合在一起来生产啤酒。

Waste beer barm could be used to produce yeast extracts, nutrition condiment, polysaccharide of cell wall, SOD, FDP and feeding stuffs etc.

废啤酒酵母可用来生产酵母浸膏、营养调味品、胞壁多糖、SOD、FDP，制作饲料等。

Now trust me, all this waiting is worth while, cause while your ginger beer is in the fridge, the yeast is making it 14fizzy. Remember that yeast we put in earlier on?

相信我，所有这些等待都是值得的，因为姜酒放于冰箱期间，酵母会让它产生气泡，还记得我们在此前放入的酵母吗？

A button fermenting yeast from a famous beer brand, Heineken, and a top fermenting yeast from a Trappist beer brand, WP530, were used in this study.

本试验使用的酵母分别为，来自著名啤酒品牌海尼根为底层酦酵的酵母及来自Trappist啤酒( WP530 )为顶层酦酵的酵母。

The somatotropin and the trace mineral elements provided by yeast nutrient salt for the growth of yeast could not only make strong and symmetrical form of yeast which could effectively fight against senium but also improve the yeast activities which could then improve the reducibility of biacetyl in beer and shorten fermentation time by 10％～15％.

浙江钱啤集团股份有限公司，浙江萧山 311217摘要：酵母营养盐能为酵母提供所需的生长素和微量矿物质元素，使酵母形体均匀、健壮，不易衰老，提高酵母活性，提高啤酒中双乙酰还原能力，缩短发酵周期10％～15％。

Higher alcohols are the important compounds for beer flavour and the factors for the formation of higher alcohols in beer include raw materials, composition of malt liquid, yeast species and its inoculative use level, fermentation conditions, oxygen dissolution, fermentation degree and storage period.

安徽圣泉集团池州九华山啤酒有限公司，安徽池州 247100摘要：高级醇是构成啤酒风味的重要物质之一，影响其形成的因素包括原料、麦汁组成、酵母菌种及接种量、发酵条件、溶解氧、发酵度和贮存期。

We selected the 2nd and the 3rd generation yeast with powerful vitality from the yeast mud fermented in tanks in working field as the ideal species source separated from yeast monoplast in beer and the ways to obtain them were as follows: 24 hours after deoxidisation of diacetyl to threshold value and decrease of its temperature to 5℃ was the best time for selection and sample－extraction location was at the nozzle of pressure－discharge pipes.

摘 要：从生产现场大罐发酵的酵母泥中选取第2～3代生命力强的酵母作为啤酒酵母单细胞分离的理想种源，选取的最好时间为双乙酰还原至阈值后降温至5℃，并让其停留24h时取样位置为排压酵母的管口，最后将所得菌种进行初选、复选或模拟生产恒温培养鉴定，选出优良菌株。

Quality of finished beer by means of immobilized yeast cells come up to conventional beer standard.

啤酒发酵周期缩短50％以上，固定化酵母成品啤酒质量达到传统啤酒水平。

Furthermore,we selecet and breed excellent beer yeast with modern high pressure biological technology.

高压生物学是高压物理科学与生物科学相结合的交叉学科，目前，高压对生物系统的热力学参数，动力学特性和调节机制以及对蛋白质、核酸作用的分子机制有了广泛的研究和了解本文主题在于研究高压力对于生物体系的影响，并且运用现代的高压生物技术，选育优良的啤酒酵母菌种。

Plunder melds and run with this jewel!

掠夺melds和运行与此宝石！

My dream is to be a crazy growing tree and extend at the edge between the city and the forest.

此刻，也许正是在通往天国的路上，我体验着这白色的晕旋。