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1.Brewing Technique of the Wine of Red Bayberry
杨梅酒的酿制工艺收藏指正
2.Brewing technique and key parameter of KiWi wine was studied, a unique flavour and a high nutritional value KiWi wine which have health care function was developed.
摘要研究了猕猴桃酒发酵的工艺及关键参数,制成风味独特的、具有营养保健功能的猕猴桃酒。收藏指正
3.After orthogonal test, the optimal brewing technique was 12~13mg/L of oxygen concentration, yeast generation below 3 with a inoculum size of 2×10~7 cell/ml.
对发酵工艺参数研究后制定如下方案:充氧锅次麦汁溶氧在12mg/L左右,接种3代以内酵母,接种酵母数为2×107个/毫升左右,可降低成品啤酒中的甲醛含量。收藏指正
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