英语释义

1. a process of oxidation in which alcohol is converted into acetic acid by the agency of bacteria of the genus Acetobacter, especially A. aceti (as in the production of vinegar from cider or wine)

片语

liquid acetic acid fermentation液态醋酸发酵

acetic acid fermentationacetic fermentation醋酸发酵

acetic acid fermentation醋酸发酵；乙酸发酵

liquid-state acetic fermentation液态醋酸发酵

acetic c fermentation醋酸发酵

英汉例句

• The acetic fermentation was dealt with submerged fermentation and the total acid reached 4.60%.

  醋酸发酵采用液体深层发酵，最终总酸达4.60%。

• The apricot vinegar beverage was produced by alcohol fermentation and acetic fermentation using maize and dregs of apricot concentrated pulp as raw materials.

  以玉米、杏浓缩浆渣为主要原料，研制风味独特的杏果醋饮料。

• The jujube culls is developed using enzyme hydrolysis, yeast fermentation and acetic fermentation to produce jujube vinegar.

  利用枣制品下脚料枣液，使其通过酶解、酵母发酵、醋酸发酵等工艺研制枣醋。

• The acetic fermentation is done, with the inoculation of 5% 10%, 15%, the results of 60-hours fermentation are observed, and the inoculation amount is 10%for the highest production of acid.

  在醋酸发酵的试验中，分别以5％、10％、15％为接种量进行发酵，60小时后观察结果，确定10％的接种量产酸最高。

• The technology for making kiwi fruit vinegar via alcoholic fermentation and then acetic fermentation was studied with squeezed kiwi fruit pomace, cornmeal and wheat bran as raw materials.

  探讨了以榨汁后的猕猴桃果渣、玉米粉、麸皮为原料 ，经酒精发酵和醋酸发酵酿制猕猴桃果醋的生产工艺。

• The acetic production is greatly influenced by initial alcohol degree, fermentation temperature and liquid medium volume during acetic fermentation of rose vinegar.

  起始酒精度、发酵温度、装液量对玫瑰醋醋酸发酵过程中醋酸的积累有较大的影响。