after fermentation发音

意思翻译

后发酵

相似词语短语

fermentation───n.发酵

fermentation weights───发酵重量

fermentation vessels───发酵容器

fermentation process───发酵工艺，发酵过程；发酵过程；发酵工艺

fermentation crock───发酵罐

fermentation definition───发酵定义

fermentation broth───发酵液

fermentation equation───发酵方程

after───conj.在……之后；adv.后来，以后；prep.在……之后；在……身后；反复；跟随；追求；以……命名；adj.后来的，以后的；后部的

双语使用场景

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。

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 capability of reducing TG and CHOL of mice of its aqueous extracts after fermentation advanced as well.───桑枝发酵后水提液具有更好的降低小鼠甘油三酯和胆固醇的能力。

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。

Maotai is made from wheat starter-making, the eight times, two years after fermentation storage may be dispatched from factory.───茅台酒是用小麦制曲，经八次发酵，贮存二三年后方可出厂的。

Thirdly, changes of the components of Chinese Medicinal Materials after fermentation by Ganoderma lucidum was studied.───研究了中药经灵芝发酵炮制后其成分的变化情况。

Secondly, take the goblet near your nose and take a deep breath to smell the fragrant grape wine after fermentation.───跟着，把酒杯轻摇，让酒沿杯壁旋转，把鼻靠近杯口深深吸气，会发现葡萄发酵后的各种芬香气味。

英语使用场景

Yunnan selected items of this large-leafed green sun Maocha for raw materials, traditional hand-crafted stone, the dry storage after fermentation from sterile.

In dry wines no sugar is left after fermentation.

After fermentation the wine was left on the lees for approximately one month the complexity.

The result showed that after fermentation by Neurospora. crassa, saturated fatty acids content of soybean residue increased, and polyunsaturated fatty acids content decreased.

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

The experimental results indicated that geotrichum candidum was an ideal microbe species which could produce 18.6 % protein content after fermentation.

Sherry is fortified after fermentation with high-proof brandy to 16-18% alcohol.

After retting heap after fermentation, the tea will be some scattered light, so to rehabilitation kneading 5 to 6 minutes.