查询词典 wort

Dis advantages include decreasing of brewhouse material efficiency and kettle hop utilization, reducing of foam stability,viability and vitality, variable reactions to acid washing, a requirement for adjustments in the wort divalent composition, and a need to reduce the number of yeast generation as the wort grav.

高浓酿造技术的主要优点是通过有效降低糖化用水，仅利用现有糖化、发酵和储存设备即可大幅度提高啤酒产量。

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 Asiatic dayflower is a member of the spider wort family.

spider wort 真是不知道怎么翻译准确反正是植物科里的一种

John's Wort, ginkgo biloba, feverfew, and ginseng.

John's Wort，银杏 biloba，feverfewm，以及人参。

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。

Evaluating the effect of the addition of tannin in the stillage and brewing water,the rate of 6g/hl in stillage water and 10g/hl in brewing water under pH 5.3 and 62℃ can be in favor of wort filtrition, restrain LOX reaction, reduce the aldehydes concentration in the wort, enhance the deoxidization, restrain the oxidation of lipid and protein to enhance t...

1在洗糟水加6g/hl，酿造水加10g/hl的单宁，控制pH5.3，温度62℃，既有利于麦汁的过滤、抑制LOX反应、降低麦汁醛类浓度、增强啤酒的还原力，又能抑制脂肪和蛋白质氧化，提高啤酒的风味稳定性。

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。

The BP Neutral Network predictive model of Congress wort turbidity,diastatic power,viscosity and extraction rate was developed.The model was expected to predict the main physical and chemical characteristics of Congress wort at the settings of different technical parameters.

建立了协定法麦汁浊度、糖化力、黏度以及浸出率的BP神经网络预测模型，希望通过此模型能够预测在不同设定工艺变量条件下协定麦汁的主要理化指标。

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。

Before the boiling of wort, the addition of 5％ yeast steeped liquid could supply the insufficient nitrogen source in the saccharified wort.

在麦汁煮沸前添加5％酵母浸出液来补充糖化麦汁氮源不足。

In the United States, chronic alcoholism and hepatitis C are the most common ones.

在美国，慢性酒精中毒，肝炎是最常见的。

If you have any questions, you can contact me anytime.

如果有任何问题，你可以随时联系我。