secondary fermentation

The optimum environmental temperature for secondary fermentation of yellow rice wine is at 10～15 ℃.

传统工艺黄酒后发酵最适宜的发酵环境温度为10～15℃,冬季环境温度一般在10℃以下。

the next year was stored in big pot and in pottery jar respectively for secondary fermentation comparison.

把当年12月至次年2月份生产的发酵醪分别贮存在大罐和陶坛中进行后发酵比较,通过测定发酵醪温度、酒度、酸度、糖度、清酒理化和感官等指标。

The technology of continuous beer after fermentation by immobilizing yeast cells in the honeycomb-like ceramic was studied.

将蜂窝陶瓷用作酵母细胞固定化的载体,进行啤酒连续后发酵试验研究。

Study on controling the postacidification of yoghurt by nisin;

乳链菌肽对搅拌型酸奶后发酵的抑制效果研究

Dynamic Analysis on Later Fermentation Process of Dou-chi Natural Fermentation;

天然发酵豆豉后发酵过程的动态分析

Analysis of Changes in Aroma Components of Pu-erh Tea during Post-fermentation Process

普洱茶后发酵中的香气成分变化分析

made from fermented mash of grain.

由捣碎的粮食发酵以后制成的酒。

After that, add the flour, chocolate, baking powder, and salt.

然后加入面粉，巧克力粉，发酵粉和食盐。

tea leaves that have been steamed and dried without fermenting.

蒸后未经发酵而变干的茶叶。

The alcoholic fermentation process generally takes about 8 or 10 days and then comes maceration.

酒精发酵持续8-10天后再次连皮冷浸。

Expression and Identify of Lac in Pichia Pastoris and Studies on Its Fermentation Strategy Optimization and the Downstream Process of Fermentation Iquors;

乳糖酶基因在毕赤酵母中的表达鉴定、发酵工艺优化及发酵液后处理的研究

Five pounds of sugar, some water and yeast, ferment for about ten days, then distill it.

制作方法是：五磅糖、些水以及酵母，大约发酵十天，然后蒸馏。

Ale yeast ferments at warm temperatures, from 58 to 77 degrees and rises to the top of the vessel.

淡色啤酒酵母在58到77度（华氏）温度下发酵，然后升至容器的顶部。

Interaction of UV Radiation with Temperature and Influence of It on the Ethanol Production-enhancing Mutation in Yeast;

酵母紫外线诱变后培养温度与酒精发酵性状变异相关性研究

An infusion of malt that is fermented to make beer.

麦芽汁浸泡过的麦芽，发酵后用于酿制啤酒

After filtration, the hopped wort is ready for fermination.

加了酒花的麦芽汁在过滤后进入发酵过程。

Study on the Method of Treatment after Fermentation (Ⅴ) Test on the Single Step Separation of Inosine by Active Carbon

发酵后处理方法研究（Ⅴ）——用活性炭一步分离肌苷

Identification of Microorganisms from Ripening Zhacai and Research on Starter Cultures for Zhacai Processes;

榨菜后熟优势微生物分离鉴定及发酵剂研制

Melon Postharvest Diseases Occurrence and the Selection of Biocontrol Yeast

厚皮甜瓜采后病害的发生及生防酵母菌的筛选

Study on continuous fermentation of separated liquid from Eichhornia crassipes for biogas

水葫芦固液分离后汁液连续发酵的研究

The Research on Fertilizer Efficiency of Taihu Lake Cyanobacteria Residue

太湖蓝藻发酵后沼渣和沼液的肥效研究

Optimization of Culture Conditions for Post-biosynthesis of L-Glutamic Acid by Brevibacterium tianjinese S9114

提高L-谷氨酸产量的后期发酵工艺参数研究