The wine is brewed with distiller's yeast and tastes good.
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2. 如果明天不下雨，我们酒曲徒步旅行。
If it dosen't rain tomorrow, we'll go hiking.
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3. 主要介绍了黄酒曲药的制作工艺及要点。
This paper introduces the process technique of yellow wine yeast and the main points during operation.
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4. 提取香味物质；发酵制备丙酸；制酒曲等。
And the extraction of flavoring substances from yellow water could produce propionic acid and starter etc.
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5. 用植物原料制成的黄酒曲药具有多种保健功能。
The yellow wine yeast made in foliage has many kinds of health care functions.
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6. 酿造酒的独特风味、质量与酒曲中的微生物密切相关。
The specific flavor and high quality of liquor is closely related to the microorganisms in distiller's yeast.
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7. 从多方面对皇台酒曲和德山大曲酒曲进行了比较研究。
Huangtai starter was compared with Deshan Daqu starter in several aspects in this paper.
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8. 酿造酒的独特风味、质量与酒曲中的微生物密切相关。
The specific flavor and high quality of liquor is closely related to the microorganisms in distiller's yeast .
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9. 利用苏云金芽孢杆菌与平沙绿僵菌混配杀灭酒曲害虫大谷盗。
The starter insect Tenebroides mauritanicus could be killed by use of Bacillus thuringiensis mixed with M.
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10. 通过添加酒曲、酵母发酵大米和发芽糙米生产低酒精度米饮料。
A rice beverage with low alcohol was obtained by adding koji and yeast to rice and brown rice bud and undertaking fermentation.
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11. 通过添加酒曲、酵母发酵大米和发芽糙米生产低酒精度米饮料。
The result showed that liquor's aroma and alcohol yield could be improved by adding another starter during the fermentation with uncooked sorghum.
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12. 最绝的是，二锅头的酒曲拿到国外去，却怎么也酿不出二锅头的味。
Most interesting is that, even with the same Erguotou recipes, the flavor of Erguotou still can not be reproduced outside China.
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13. 酒曲是中国人了不起的发明，是人们试图捕捉和驯化微生物的最古老而有效的尝试。
Jiuqu is a great invention of the Chinese people, the most ancient and effective attempt of human beings at taming microorganisms.
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14. 因为酒曲、水质、气候、海拔的不同，酿造工艺的细微差别，最后的成果风味各异。
The final results gonna be different style because the yeast, water, weather, altitude is not the same and the brewing technology also have minor differences.
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15. 现在生产的根霉酒曲是用优良的纯根霉菌、纯酵母菌分别生产，最后按比例配合成成曲。
Quality pure rhizopus and pure yeast were used respectively in the production and then the products were compounded according to certain ratio to produce rhizopus distiller's yeast eventually.
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16. 实验研究表明，在生料发酵过程中混合使用传统酒曲可以明显改善生料大米酒的酒香酒质。
The experiment indicated that application of mixed distiller's yeast could evidently improve wine quality in the process of uncooked material fermentation.
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17. 红星酒曲所产白酒的酸度最高，皇台酒曲所产白酒的总酯含量显著高于红星和牛栏山白酒；
Liquor produced by Hongxing starter had the highest acidity and liquor produced by Huangtai starter had higher total esters content than that by Hongxing starter and Niulanshan starter.
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18. 酒曲里含有使淀粉糖化的丝状菌(霉菌)及促成酒化的酵母菌，可将谷物原料糖化发酵成酒。
The distiller's yeast contains filamentous fungus (mildew) which can make the starch diastatic and yeast which can help to make wine to make the raw sugar diastatic to ferment into wine.
The results showed that although both of them were produced by rice sprinkling method, the difference in starter-making and fermentation period finally led to different wine styles.
"Xiajiang aged winter wine", which was took Zaojian glutinous rice harvested in the same year as raw material, was brewed using home-made starter and stepped raw wheat koji as starter.
The results revealed that prokaryotic microbial community succession accompanied with the dynamic change of physiochemical indexes in the fermentation process after the introduction of wine starter.
Yeast quality had close correlations with the quality of Rhizopus starter. Accordingly, the production techniques and storage methods of yeast were introduced in this paper.
The growth situation of producing sugar from candida L1, L2 and Rhizopus Q were studied. There are also experiments on different matching of candida L1, L2 and Q.
Manufacture of aromatic liquor differs from that of mellow liquor not only in the technology of fermenting and producing liquor but also in the technology of preparing leaven.
In this paper, liquor-making technology with uncooked materials and the preparation of koji for uncooked materials, and its operating instructions and points for attention were introduced.
In this paper, liquor-making technology with uncooked materials and the preparation of koji for uncooked materials, and its operating instructions and points for attention were introduced.
