Aroma components in Pinot Noir dry red wine at low-temperature fermentation
低温发酵条件下黑比诺干红葡萄酒香气成分的研究
And the key techniques on the aroma and color low-alcohol sweet red wild grape wine and low-temperature fermentation were solved.
确定了采用、榨汁、发酵等工艺,并解决了低醇甜红山葡萄香气和色泽问题及低温发酵的技术关键。
Pachyrhizus red starter health wine was produced with pachyrhizus and rice as raw materials by semi-solid low-temperature fermentation of red starter,saccharifying enzyme and yeast.
以地瓜、大米为原料,采用红曲、糖化酶、酵母半固态低温发酵生产地瓜红曲保健酒,确定最佳发酵工艺条件,原料配比为地瓜∶大米为13∶,红曲添加量为10%,起始pH值为5。
Isolation and Identification of Lactic Acid Bacteria for the Use of Fermentation in Low Temperature from Pickles and Study of Fermentation Technology;
泡菜中低温发酵乳酸菌的分离鉴定及发酵工艺的研究
Study on Partial Properties of Two Lactic Acid Bacteria and Their Application in Low-temperature Fermented Sichuan Sausages;
两种乳酸菌部分性能测试及其在低温发酵川味香肠中的应用研究
Aroma components in Pinot Noir dry red wine at low-temperature fermentation
低温发酵条件下黑比诺干红葡萄酒香气成分的研究
The Optimal Fermentation Conditions of Cold-active Cellulase Strain CNY086(Ⅱ)
低温纤维素酶菌株CNY086发酵条件优化(Ⅱ)
Fermentation conditions optimization of marine cold-adapted protease strain bacillus subtilis BS070623(Ⅱ)
海洋低温BS070623菌株发酵条件优化(Ⅱ)
The Studies on Preparation of High Efficiency and Concentrated Starter Specialized for the Low Temperature and Low Acid Fermented Beef Products;
低温低酸发酵牛肉专用高效浓缩发酵剂的制备工艺研究
Breeding of Beer Yeast With Low Yield of Fusel Alcohols at High Temperature;
啤酒酿造中高温发酵低产杂醇油酵母菌种的选育
Study on Processing Key Technique and Quality of Low Temperature Long Term Fermentation Yogurt;
低温长时间发酵酸奶加工关键技术与品质研究
Study on Screenning for Cold-adapted Lipase-Producing Strain and Its Fermentation Condition
低温脂肪酶产生菌的筛选及发酵工艺研究
Inoculated Fermentation of Kimchi and its Low-temperature Variation of Microorganisms
接种发酵泡菜及其低温保藏微生物变化规律
Breeding and Fermentation Medium Optimization of Cold-active Cellulase Strain CNY086(Ⅰ)
低温纤维素酶菌株CNY086选育及发酵培养基优化(Ⅰ)
Selective breeding of marine low-temperature bacterial strain BS070623 and optimization of its fermentation medium
海洋低温BS070623菌株选育及其发酵培养基优化(Ⅰ)
Screening and Classification for High Cold-adapted Lipase-Producing Strains and Optimization of Its Fermentation Conditions;
低温脂肪酶高产菌株的筛选、鉴定及其发酵产酶条件的优化
Screening of Strain Producing Cold Adapted Pectinase、Optimizing the Fermentation Conditions and Characteristics of Enzyme;
产低温果胶酶菌株的筛选、发酵条件及酶学性质的研究
Effects of complex microbial agents to mixed compost with cattle manure and chicken manure on organic nitrogen at low temperature
低温下复合发酵剂对牛粪与鸡粪混合堆肥有机氮变化的影响
Isolation and Identification of a Cold Adapted Lipase Producing Strain and the Preliminary Research on the Fermentation to Produce Lipase
一株低温脂肪酶产生菌的筛选鉴定与产酶发酵初探
Discussion on mechanism about quality and structure of yoghurt fermented by low-temperature-stimulating
酸乳发酵剂低温刺激对凝固型酸乳质构影响机理的探讨
The yeast's growth is activated by sugar and warmth.
酵母发酵是由于糖和温暖的温度激发的。