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1.There are three main Brewing operations: mashing the malt to produce wort; filtering the wort and boiling.
有三步最主要的操作程序：粉碎大麦芽形成麦芽汁；过滤麦芽汁和将麦芽汁煮沸。收藏指正
2.St Johns Wort Oil, Tocopheryl Acetate (vit E), Chamomile Extract &Lavender Extract.
圣约翰草油,维生素E,洋甘菊及熏衣草萃取精华.收藏指正
3.The yeast turns the sugars in the wort to alcohol and carbon dioxide.
麦芽汁里的酵母逐步将糖转化为酒精和二氧化碳。收藏指正
4.A woman who had attempted suicide was substituting St John>s wort for her medication.
一个试图自杀的女人正在用圣>约翰的做法代替她的药物治疗。收藏指正
5.Above all we studied the bevel culture medium , found the wort saccharifying technology , and the bevel culture medium is: the sugar degree of wort is 6-8.5 Baume, pH 6-7, agar 2%.
首先对红曲霉斜面培养基进行了研究,通过试验确定了麦芽汁糖化工艺,确定了斜面培养基:麦芽汁糖度6-8.5波美度,pH6-7,2%琼脂。收藏指正
6.The effect is a less fermentable wort， with a bit more mouthfeel than beer made with a pale ale malt.
它的作用是比啤酒更有一种麦芽麦酒的口感，较不容易发酵。收藏指正
7.Oat was used as auxiliary material to produce wort. The effects of addition level of enzyme,addition phase,action time,and addition quantity of aux iliary materials on wort quality were studied by orthogonal tests.
以燕麦为辅料制备麦芽汁,采用正交试验设计研究酶的添加量、添加阶段、作用时间、辅料添加量对麦芽汁品质的影响。收藏指正
8.Through a series of tests, the optimized cultivation parameters of Saccharomyces cerevisiae LZ-53 were obtained as follows: wort as medium, 10Brix sugar concentration; Cr 1200mg/mL in wort; the initial pH6.0;
以啤酒酵母菌株LZ-53为出发菌株对培养基的种类、糖度、铬浓度、pH值、装液量、接种量和培养时间等培养条件进行了优化,确定了最佳培养条件为:麦芽汁作培养基,培养基中糖浓度为10Brix,铬浓度为1200mg/mL,pH6.0,装液量为8%,接种量为10%,培养时间为30h。收藏指正
9.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。收藏指正
10.Laboratory scale fermentation experiment revealed that the purified α acetolactate decarboxylase had significant effect to reduce the concentration of diacetyl in wort.
摇瓶实验表明 ,纯化的地衣芽孢杆菌α 乙酰乳酸脱羧酶能明显降低双乙酰的形成并缩短其还原时间收藏指正
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