beer wort
英 [bɪə(r) ˈwɜːt]
美 [bɪr ˈwɜːrt]
制啤酒用麦芽汁（糖化醪）
双语例句
- The dark beer with pleasant fragrance has been developed by adding herbs when wort boiling and it had dark red color, harmonious taste and good smell.
通过在麦汁煮沸时添加中草药，研制出一种具有独特芳香气味的黑啤酒，此黑啤酒为红棕色，口味协调，香气怡人。 - Through the research on beer yeast, wort compositions, dissolved oxygen, fermentation conditions, and fermentation techniques etc., a series of measures to control diacetyl content was put forward.
通过对酵母、麦汁组成、溶解氧、发酵条件、发酵工艺等方面的研究、分析，制定出一系列控制双乙酰的措施。 - Zinc ions in beer came from malt, rice, brewing water and wort.
啤酒中的锌离子来源于麦芽、大米、酿造用水、酒花。 - This paper introduced the process of Chinese wolfberry nutrimental healthy beer by added Chinese wolfberry juice to fermentation wort, with high active dry yeast.
生防菌瘦果红酵母增殖培养基的优化将枸杞汁添加到麦芽汁中，用高活性干酵母发酵生产枸杞啤酒。 - Wort kettle is one of the most important equipment in beer manufacturing. The design of wort kettle has direct effect on the beer quality and the consumption of energy.
麦汁煮沸设备是啤酒生产中最重要的设备之一，煮沸设备的设计直接影响到啤酒的质量和能源的消耗。 - And the control points in dry beer brewing are: 1. The maltose content in wort should be above 9.2%.
干啤生产控制要点为：①麦汁中麦芽糖含量在9.2%以上； - The pH value of beer could be controlled by controlling the buffer capacity of wort during fermentation.
麦汁的缓冲容量对啤酒中高级醇浓度有较大的影响，可以通过控制麦汁的缓冲容量来实现对发酵过程pH的控制。 - The beer filtering speed would be improved and the nitrogen content which could be sedimented during wort boiling would be decreased when the carrageenan was added in the boiling tank.
麦汁煮沸时添加一定量的卡拉胶，有助于啤酒过滤速度提高和去除麦汁中可凝固氮含量。 - Beer producing experiment was taken by using extruded rice as beer adjunct, compared with rice as beer adjunct under 100-litre equipment. The feasibility advantage and the wort fermenting peculiarity using extruded rice as adjunct was discussed.
在100升啤酒生产设备上，分别进行了用挤压膨化大米与未膨化大米为辅料生产啤酒的对照试验，探讨了挤压膨化大米辅料生产啤酒的可行性和优越性及麦汁发酵过程的特点。 - The lab simulation of the industrial wort fermentation in beer brewing ⅱ. Heat effect monitoring and following of the wort fermentation process
啤酒生产中麦汁发酵过程的实验室模拟Ⅱ麦汁（主）发酵过程的热跟踪监测 - Carboxylic acids ( organic acids) in beer mainly come from raw materials, malt production, saccharifying wort preparation and beer brewing.
啤酒中有机酸即羧酸类物质，主要来源于酿造原料、麦芽生产、糖化麦汁制备及啤酒酿造过程中。 - This paper showed that wort clarificant carrageenan could combined with the protein causing abiological thickness in beer, to from precipitation and separate out the solution, which made the wort clear and transparent and improved the stability of beer.
论述了麦汁澄清剂卡拉胶，能够有效地同啤酒中引起非生物浑浊的蛋白质、类脂、葡聚糖等结合，形成沉淀析出，从而使麦汁澄清透明，有利于提高啤酒的非生物稳定性。 - Rapid Determination of Proanthocyanidins in Beer and Wort
啤酒、麦汁中花色苷的快速测定方法 - The by-products in beer brewing include higher alcohols, organic acid, diketone, esters and aldehydes and their contents are dependent on bacterial species of yeast for fermentation, wort components and technical conditions etc.
啤酒生产中的副产物有高级醇、有机酸、联二酮、酯类、醛类等物质，其含量受酵母菌种、麦汁成分、工艺条件等因素的影响。 - The residue α-AN of finished beer enhanced with the increasing of real attenuation, which was equal to 12.3%~ 19.4% that of wort;
成品酒中α-氨基酸残留量随发酵度升高而增加，为麦汁的12.3%～19.4%； - The application of biological acidification in beer brewing could effectively reduce pH value of saccharifying mash, achieve the acidification of malt, saccharifying mash, and wort, and increase enzyme activities.
生物酸化技术应用于啤酒生产可降低糖化醪pH值，实现对麦芽、糖化醪和麦芽汁的酸化，生物酸化可增加酶活。 - Studies on the free radicals of materials of beer and its impact on the wort by ESR method
利用电子自旋共振（ESR）技术研究啤酒原辅料自由基及其对麦汁自由基的影响 - Discussion on improving the Abiological Stability of Beer by Using the Wort Clarificant Carrageenan
使用麦汁澄清剂卡拉胶改善啤酒非生物稳定性的探讨 - A method of cis/ trans stereoisomers of iso-α-acid in beer and wort was established by HPLC using volatile mobile phase adding formic acid buffer.
本论文使用添加有甲酸缓冲液的挥发性流动相，建立了反相高效液相色谱分离检测啤酒、麦汁中异α-酸顺/反异构体的方法。