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Studied the selecting method of agglutinating nature yeast on alcohol fermentation.

研究了酒精发酵凝集性酵母菌的筛选方法.

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The main factors influencing alcohol fermentation of Luzhou - flavor Daqu liquor cover nutrient, temperature, oxygen, and acidity.

浓香型大曲酒酒精发酵的主要影响因素有养分 、 温度 、 氧气 、 酸度,这些因素的控制是酒精发酵好与坏的关键.

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Pear vinegar was produced using pear juice as raw material after alcohol fermentation and acetic fermentation.

摘要以梨汁为原料经过酒精发酵和醋酸发酵工艺,制得了梨果醋.

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Orangeade was used as material to produce vinegar beverage through alcohol fermentation and acetic fermentation.

以柑子汁为原料,经过酒精发酵和醋酸发酵生产醋饮料.

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Depressing the inhibition of metabolic is an inportant factor to increase the alcohol fermentation rate.

代谢终产物抑制的消除是提高酒精发酵生产效率的关键因素之一.

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