alcoholic fermentation

基本解釋

In which alcoholic fermentation is the main phase of brewing, is the role of microorganisms by the yeast, the grape sugar into alcohol in the process.
其中酒精發(fā)酵是釀造的主要階段，是經(jīng)由酵母菌的微生物作用，將葡萄中的糖轉(zhuǎn)變?yōu)榫凭倪^程。
Study on the alcoholic fermentation using dodecanol as the extractive agent by immobilized yeast with alginic acid and polyvinyl alcohol as the mixed carrier was curried out.
以十二烷醇為萃取劑，對以海藻酸鈉和聚乙烯醇混合載體固定化酒精酵母乙醇發(fā)酵進(jìn)行了研究。
Pear vinegar is a fruit vinegar drink made from fresh pear and black gooseberry as the main materials by crushing, pressing, alcoholic fermentation, acetic acid fermentation and formulation.
洋梨醋是以新鮮洋梨、黑醋栗等為主要原料，經(jīng)破碎、壓榨、酒精發(fā)酵、醋酸發(fā)酵、勾兌調(diào)配而成的一種果醋。

酒精發(fā)酵
MUlberry vinegar is maken by mulberry juice,which deal with alcoholic fermentation and acetic acid fermentation. Mulberry vinegar can be used as spice and drink.
桑椹果醋以桑椹果汁為原料添加適量蔗糖經(jīng)酒精發(fā)酵和醋酸發(fā)酵而成,既可作為調(diào)味品又可以作為飲料直接飲用。
生物學(xué)
酒精發(fā)酵
生醇發(fā)酵
乙醇發(fā)酵