1)Brewing[英]['bru:i?][美]['bru??]酿造
1.Discussion on the proportion of three acid components in sour brewing products;酸味酿造产品中三酸比例评析
2.The brewing technology of Lizao vinegar;梨枣果醋酿造工艺的研究
英文短句/例句
1.mashing vat brewing incorporating thermal equipment糖化桶酿,酿造用,装用加热设备
2.Classic Ideas in Liquor-making and Modern Liquor-making Techniques白酒酿造的经典理念与现代酿酒技术
3.made from barley and hops用大麦和啤酒花酿造
4.Cider is made out of apples.苹果酒是用苹果酿造的。
5.He brews his own beer at home.他在家自己酿造啤酒.
6.Bees make honey in the trees.蜜蜂在树上酿造蜂蜜。
7.Sino - French grape wine brewing corporation中法葡萄酒酿造公司
8.He has an interest in a brewery.他在一酿造厂有股份。
9.decoction vessel, brewing蒸煮皿,酿造啤酒用
10.American Society of Brewing Chemists (ASBC)美国酿造化学家学会
11.beer brewed for immediate consumption.为即时饮用酿造的啤酒。
12.This wine is brewed from rice.这种酒是用米酿造的。
13.None, beer is brewed, not distilled.不可以，啤酒是发酵酿造的，不是蒸馏酿造的。
14.The branch of chemistry that deals with fermentation processes, as in brewing.酿造学研究发酵过程的化学分支，例如酿酒
15.Recommend in detail on the brewing technology, brewing characteristic of shanxi mature vinegar.详细介绍传统山西老陈醋的酿造工艺、造特点及酿造技术。
16.Effect of Constant and Trace Ions in Brewing Water on Beer Brewing;酿造水中的常量离子、微量离子对啤酒酿造的影响
17.More than half of these wineries are in California.其中半数以上的葡萄酒酿造厂在加州。
18.liqueur originally made by monks of this order（本笃会修士创始酿造的）甜露酒.
相关短句/例句
brew[英][bru:][美][bru]酿造
1.Research on brewing technology of persimmon wine processing by immobilized yeast and quality analysis of the product;固定化酵母酿造柿酒工艺及产品质量分析
2.Application of inorganic membrane in brew industry;无机膜及其在酿造食品中的应用
3.Superficial view to the new technology's application of sauce brewing;对我国酱油酿造几项新技术应用之浅见
3)fermentation[英][,f?:men'tei??n][美][,f?m?n'te??n]酿造
1.Based on the causes for Japanese multi-strain fermentation,together with the present problems of multi-strain fermentation,it points out that expert scientific workers should realize the importance of multi-strain fermentation and devote to the prosperity of soy sauce industry.为了大力发展传统酱油生产工艺,从多菌种酿造酱油的优点和传统酱油生产工艺特点等方面论述了酱油生产工艺,并结合日本发展多菌种发酵原因和多菌种发酵现在存在的问题,认为业内科技工作者要充分认识到多菌种发酵的重要性,为振兴我国酱油工业作出贡献。
2.The results showed the best technological parameters of fermentation were as follows: the addition of mash-fermented starter was 1.通过均匀设计试验优选出最佳酿造工艺条件:复合糖化发酵剂接菌总量1。
4)brewage[英]['bru:id?][美]['bru?d?]酿造
1.Study on soy sauce brewage with barley malt sprouts;利用大麦芽根酿造酱油的研究
2.Studies on Selecting and Breeding Excellent Bacterial Strains of Fruit Vinegar Brewage and the Making of Fruit Vinegar Beverages;果醋酿造用优良菌种的选育及果醋饮料的研制
3.bisporus soy sauce reached the first class level of national standard for brewage soy sauces.该产品具有红褐色、酱香浓郁、菇香味突出、口感鲜美、咸淡适口等特征,其理化指标均达到酿造酱油一级的标准,为双孢菇的利用提供了新的思路。
5)production[英][pr?'d?k?n][美][pr?'d?k??n]酿造
1.The liquor is produced with red sorghum as raw materials and quality Lang Spring water as production water by specific production techniques of "Four High and One Long".以米红粱和小麦为原料,优质郎泉水为酿造用水,采用“四高一长”的独特酿造工艺,特殊自然酿酒环境,得天独厚的洞藏贮存和科学的酒体设计,精湛的勾调技术勾调而成。
2.Haiwote species, compared with wild kiwi fruit species, containes high sugar content, low pectin content and well-preserved vitamin C, more suitable for wine production.酿造过程果胶酶、SO2均分两次添加;发酵温度在14。
3.as examples to investigate the production status of Baiyunbian liquor from 2008-2009.入池温度的控制是白云边酒酿造的关键;堆积质量直接影响半成品酒的产量和质量,并对白云边酒风格有重大影响。
6)liquor-making白酒酿造
1.During liquor-making,temperature has great effects on the quality and the yield of microbial fermentation.白酒酿造过程,温度对微生物发酵的质量和产量都会有较大影响。
2.There are comprehensive provisions on liquor-making workers covering their skills and their work types etc.国家职业标准——《白酒酿造工》已于2003年颁布施行,该标准对职工技能、各等级工、不同工种的工作均进行了详尽的规定,对照标准,当前还存在着较大差距:如知识面较窄,虽有丰富的实践经验,但文化程度有限;虽有较系统的基础知识,但又缺乏实践经验等。
延伸阅读
酿造酿造brewing利用微生物或酶的发酵作用将农产品原料制成食品的过程。酿造产品可分为酒精饮料和调味食品两大类。酿酒是在酵母菌的发酵作用下将葡萄糖转化成酒精的生化过程。葡萄等含糖原料经破碎或压榨后可直接进行发酵。谷物等含淀粉原料酿酒时须先蒸煮，再加入麦芽、曲或酶制剂，使淀粉在酶作用下转化成糖，然后用酵母菌发酵。酒精饮料按工艺不同分为：发酵酒、蒸馏酒和配制酒3种。发酵酒是原料发酵后经压榨、澄清、过滤制成，酒精含量较低，如黄酒、啤酒、葡萄酒等。蒸馏酒是将含淀粉或含糖的原料所制成的发酵醪，用蒸馏器蒸出酒精浓度较高的饮料，如白酒、白兰地等。配制酒是用饮料酒精或白酒作主要原料，加入一定比例的色素、糖料、香料或药材等制成。调味品酿造包括：①酱和酱油。制酱有传统方法和新法两种。前者是半固体发酵法，将蒸煮后的大豆或豆粕晾凉，和面粉或炒熟的小麦粉混合，接入种曲培养约72小时，然后倒入20°波美度左右食盐水的发酵容器中，充分搅拌，自然发酵，约需一年方能成熟。制成的豆瓣酱可直接食用。用盐水浸后压榨取油为酱油。新法制酱用稀醪发酵，用保温或加酶方法促进成熟，发酵期可缩短到1～2个月。②甜面酱，又称面酱。用小麦粉发酵酿成。将面粉和成的面团切块蒸熟后晾凉送入曲室，4～5天后投入15°波美度左右盐水缸中自然发酵。数月后变红褐色并有特殊香味磨细即成。新法用酶制剂代替制曲，可节约原料和劳动力。③醋。酿醋原料南、北方不同：南方用米或麸皮，北方用高粱、大麦、玉米等。酿醋的传统方法有固态发酵和液态发酵两种，但生产工艺周期长，得率低。采用酶法与自然通风回流新工艺可缩短发酵周期，使原料利用率显著提高。
