使发酵

With the fermenting very well,and improve Ethy1 caproate content by 500～800mg/L,and improve liquor quality by 2～3fens,and make the base liquor's characteristics of Luzhou-flavor liquor very well,Especially the additi.

在转型期间，添加活性干酵母和糖化酶，可以大大缩短转型期，在生产中添加活性干酵母，可以使主发酵期缩短2~5d，糟醅发酵更彻底，出酒率平均提高3.33%，同时，使酒中己酸乙酯平均提高500~800mg/L，酒质提2~3分，基酒具有很突出的浓香型主体香特征，特别是在度夏醅中使用，可以降低酒醅中的酸度，有效地防止掉排现象。

The fermentation time is shortened but it may go mouldy and you may see and smell the mould on it, so

通常湿仓普洱茶中被陈放在潮湿的环境中，封闭的地窖里使其加速发酵湿仓发酵缩短了其因有的发酵时间，口味更为浓郁，但通常会有霉变发生，茶面上见霉菌或闻起来有霉变的气味，其卫生情况较差。

With the addition of powerful ferments grew in different culture time interval to the regular fermentation,it was showed that the producing rate of yeast increased by 25%,the residual saccharine in the remains dropped by 15.45% and the ethanol content raised by 3.46%.

在常规的发酵方法中加入不同培养时间的强酵素，使酵母菌的繁殖速度提高了 2 5 %，发酵醪中残余还原性糖降低了 1 5 。45 %，发酵液中酒精度提高了 3 。46%。

By the comparison of juice tlavour components with those of wild grape wine,wefound that wild grapes consisted of acetals,esters,alcohols, aldehydes, ketones etc,theyexisted in glycosidically-bound forms.Some wine flavour components had been poten-tially in grape,fermentation helped them showup,many alcohols and esters formedmade wine aroma and flavour richer and more complicated.

对葡萄汁与酒中的香味成分对比发现，野生葡萄中的香味成分由烷、酯、醇、醛、酮等组成，它们可能以结合态存在于汁中；葡萄酒中的许多香味成分已潜在于葡萄原料中，发酵能使它们充分表现，发酵中形成了较多的醇、酯类物质，使酒的风味更浓郁、复杂。

Union Kudzu root own characteristic, before the fermentation increases the few amylases, the maltogenic amylase carries on a series of optimized processing to the Kudzu root, the acceleration microorganism fermentation, causes in the black glutinous rice, the Kudzu root the flavanone and so on the beneficial material full dissolution inside the fermented alcohol fluid, develops the wine taste tastily, unique, does not have the unusual smell, and includes certain flavanone material black glutinous rice Kudzu root liquor.

结合葛根自身特性，发酵前添加少量淀粉酶、糖化酶对葛根进行一系列优化处理，加速微生物发酵作用，使黑糯米、葛根中黄酮等有益物质充分溶解在发酵酒液里面，研制出酒味爽口、独特、无异味，并含有一定黄酮物质的黑糯米葛根酒。

Once again they have been popularized by a powerful industry which has been pulling the wool over our eyes by emphasizing a healthy tradition in fermented soy use and confusing it with unfermented soy.

再者，一个强大的产业使这些原始豆制品普及起来，它通过强调发酵豆制品的健康传统和混淆发酵与未发酵豆制品的手段来蒙骗我们。

In conclusion, If the volume of the first step and second fermentation liquid were measured guarantee errors at 1% including, Aim at the current single canister to proceed the hypothesis that optimization combine control in time next, the tout a fait can be made present I the corporate and single canister produces the accumulation of the 2- keto - L- gulonic acid obtains to leading the level 84～ 86% of the period and can also be controlled at the same time within the sphere of efficient 36～40 h.

总之，在保证一步发酵醪液质量及二步发酵的体积误差在1%以内时，针对目前的单罐及时进行优化组合控制的前提下，完全可以使目前我公司的单罐产 2-酮基-L-古龙酸的积累达到领先水平84—86%。同时发酵周期也可以控制在最经济的36---40 h范围内。

E isoated and obtained a excellent strain of producing 2 - keto - L - gulonic acid -Bdellovibrio J26. The fermentation condition of 2 - keto - L - gulonic acid(2 - KGA) wasstudied extensively. Addition some carbon source or nitrogen source in culture medium canincrease the 2 - KGA yield from 5O - 6Omg/ml to 7O - 76 mg/ml.

对新分离得到的能产生维生素C前体2-酮基-L-古龙酸（2-KGA）的优良菌株蛭弧菌J26，进行了一系列摇瓶发酵条件试验，通过添加一些其它有机碳源或其它氮源，可使蛭弧菌J26摇瓶发酵产生2－KGA由50-60mg／ml上升到70mg／ml以上，采用SMA探针技术的流加发酵摇瓶试验产生2－KGA可以达到83.9－91.7mg／ml。

During the intermissive fed-batch process, the feeding medium was added 10 times separately to make the total amount of C and N sources equal to those added in the batch process, and the yield of maduramicin was improved to 9645 μgmL^(-1), which is 15.7% higher than that obtained during the batch process. In the continuous fed-batch process, the maduramicin yield reaches 10328 μgmL^(-1), which is 6.0% higher than that obtained in the intermissive fed-batch process, and is 29.4% higher than that obtained in the batch process.

在间歇补料分批发酵工艺中，分10次补加培养基，使碳、氮源的总浓度与分批发酵相同，马杜霉素发酵单位提高到9645μgmL^(-1)，比分批发酵提高了15.7%；在连续补料分批发酵工艺中，马杜霉素发酵单位可达10328μgmL^(-1)，比间歇补料分批发酵提高了6.0%，比分批发酵提高了29.4%。

Subsequent generations of wine here, the division also have created a accumulation process so that several rounds of meeting between the incorporation of new materials be fully fermented; some distilled liquor division for the first time again to be of inferior quality wine Jiuye splash back Liquid splash back Fermented Grains make it again fermentation aroma.

葡萄酒的后代在这里，师里还建立了一个&积累的过程&，使与新材料纳入了几轮会议充分发酵，有些是第一次再次蒸馏酒师的劣质酒九叶飞溅回来液体泼回醅发酵再次使香气。

Neither the killing of Mr Zarqawi nor any breakthrough on the political front will stop the insurgency and the fratricidal murders in their tracks.

在对危险的南部地区访问时，他斥责什叶派民兵领导人对中央集权的挑衅行为。

In fact,I've got him on the satellite mobile right now.

实际上 我们已接通卫星可视电话了