| 1. | An alcoholic fermentation by yeasts is an essential step in the production of raised bread .
在生产发面的过程中，酵母引起的酒精发酵是一个主要步骤。 |
| 2. | Application of penicillin in alcohol fermentation
青霉素在酒精发酵中的应用 |
| 3. | Effects on the fermentation property of the strain in ethanol fermentation of xylose
不同条件对木糖酒精发酵菌种发酵性能的影响 |
| 4. | 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。 |
| 5. | Study on the fermentation technology of high - efficiency environment - protection and energy - saving alcohol
高效节能环保酒精发酵工艺的研究 |
| 6. | Opening of the by - pass every 6 hours the first 2 days of af , then every 4 hours
酒精发酵的头两天每6小时开启旁通阀，然后每4小时旁通阀开启。 |
| 7. | Abstract : the intracellular trehalose metabolism of s . cerevisiae during alcoholic fermentation was studied
文摘:研究了酿酒酵母在酒精发酵过程中酵母细胞内海藻糖的代谢。 |
| 8. | Pear vinegar was produced using pear juice as raw material after alcohol fermentation and acetic fermentation
摘要以梨汁为原料经过酒精发酵和醋酸发酵工艺，制得了梨果醋。 |
| 9. | The alcoholic fermentation is then allowed to proceed with the yeast converting the grape juice to alcohol and carbon dioxide
酒精发酵是酵母将葡萄汁转化为酒精和二氧化碳。 |
| 10. | Biological function of intracellular trehalose of s . cerevisiae in the alcoholic fermentation was briefly evaluated in the study
在试验中对酿酒酵母细胞内海藻糖在整个酒精发酵过程中的生物功能作了简要的评价。 |
