片语

after-fermentation aging后酵陈酿

treatment after fermentation发酵后处理

After After Fermentation后经发酵

英汉例句

• residual sugar: sugar remaining in a wine after fermentation and once it is ready for bottling.

  残余糖分：装瓶前经发酵后留在葡萄酒中的糖分。

• the volatile constituents in oriental tobacco seed before and after fermentation were analyzed by gc/ms.

  对发酵前后烟籽中的挥发性化学成分进行了gc/ms分析。

• resuits pharmacognostical characteristics between sea snakes and its deodorized products after fermentation showed a certain difference.

  结果海蛇生品与发酵品的生药学特征，发酵前后有一定的差别。

• objective to study pharmacognostical difference between sea snakes and its deodorized products after fermentation and ensure how fermentation affects sea snakes.

  目的探讨海蛇经发酵去除腥味后，与其生品在生药学方面的差异，确定发酵对海蛇各方面的影响。

• the fermented and non-fermented products contained similar amino acid, which proved out that deodorized sea snakes after fermentation had the same functions as before.

  发酵品与生品含有同样的氨基酸成分，海蛇在发酵去腥后，仍保持良好的功效。

• after fermentation part of yeast under pressure in carbon dioxide champagne, produce amino acid waste.

  发酵后一部分香槟酵母在二氧化碳压力下自溶，产生氨基酸。

• the comparative study of rumen degradation on cottonseed-hull before and after fermentation was also done.

  最后通过饲养试验来测定发酵棉籽壳对奶牛生产性能的影响。

• we obtaine the after fermentation temperature and time are 10~15℃, 14 days.

  通过后发酵的温度实验，确定后发酵温度为10～15℃，时间14天。

• the purpose is to make up surface after fermentation becomes more pliable and soft.

  醒面的目的在于使面发酵后变得更为筋道和柔软。

• the technical proposal adopted by the invention is that: the biological polypeptide blocking remover is culture solution obtained after fermentation of hay bacillus.

  所采用的技 术方案是：一种生物多肽解堵剂，是枯草桿菌经发酵的培养液。

• the analysis of the fermented product showed that the content of cellulose in straw powder was 22.34%, crude protein 22.08% and soluble sugar 3.87% after fermentation by using optimized process.

  产物分析结果表明：采用优化工艺进行发酵，发酵后稻草粉的纤维素含量为22.34%；粗蛋白含量达22.08%，可溶性糖含量为3.87%。

• this means that carbohydrate would remain after fermentation and produce a heavier type beer.

  这意味着发酵后碳水化合物仍然保留，从而生成酒度较高的啤酒。

• results pharmacognostical characteristics between sea snakes and its deodorized products after fermentation showed a certain difference.

  结果海蛇生品与发酵品的生药学特征，发酵前后有一定的差别。

• the technology of continuous beer after fermentation by immobilizing yeast cells in the honeycomb-like ceramic was studied.

  将蜂窝陶瓷用作酵母细胞固定化的载体，进行啤酒连续后发酵试验研究。

• featured yunnan tree big leaves make good raw material, through a special refining process after fermentation and then stored in the ground five to eight years to achieve 「aged」 the effect.

  精选云南优质乔木大叶种做原料，经过后发酵特殊工艺精制而成，然后在地下存放五至八年，达到「陈年」之功效。

• methods sea snakes and its deodorized products after fermentation were comparatively studied in four aspects including characteristics, microscopy, tlc and ir.

  方法利用性状、显微、薄层及红外扫描四个方面对海蛇生品与发酵品进行研究。

• see: basically be to see after fermentation colors is pure;

  眼看：主要是看发酵后颜色是否纯正；

• the ecological organic fertilizer after fermentation has the effects of: 1, effectively improving the soil structure;

  发酵后的生态有机肥可以：1。有效的改良土壤结构。