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- The addition of TH-AADY and saccharifying enzyme was of high reliability and could produce good economic benefits. 添加TH-AADY和糖化酶具有较好的经济性和可靠性。
- Amylosa enzyme was used as saccharifying and fermenting agent in the production of rice wine. 应用阿米诺酶作糖化发酵剂生产米酒，设备、工艺简便，出酒率高，成本低，酒质好。
- The factors influencing malt crushing degree mainly include malt quality,saccharifying methods,and filtration methods. 影响粉碎度控制的主要因素有麦芽质量、糖化方法和过滤方法;
- In this paper, the research progress on saccharifying and fermentation with uncooked material was reviewed. 生料酿酒是一种不需蒸煮原料而直接利用生淀粉发酵产酒的酿酒技术。
- The results show that saccharifying enzyme improves the yield of fen-flavor xiaoqu liquor. 研究酒精活性干酵母、糖化酶在大曲酒压窖后转排生产中应用。
- Herbal medicine starter, one of the traditional xiaoqu, is the saccharifying ferment for Chinese traditional xiaoqu liquor and it has long history. 药曲是我国传统小曲白酒的糖化发酵剂,为传统小曲之一,历史悠久。
- Treated by pectinase, amylase and saccharifying enzyme, the problems caused by pectin and low raw material utilization ratio were solved. 添加适量增香酵母和乳酸菌进行发酵,增加了果醋中酯类和不挥发酸的含量。
- Furthermore, the harmony among fermenting power, saccharifying power and proteolytic power would achieve the minimum fusel oil yield. 当发酵力、糖化力和蛋白分解力三者协调时，杂醇油的生成量最低。
- The factors influencing malt crushing degree mainly include malt quality, saccharifying methods, and filtration methods. 影响粉碎度控制的主要因素有麦芽质量、糖化方法和过滤方法；
- Litchi seed flour was used for alcoholic fermentation and the relative techniques including braizing,liquefying,saccharifying and fermentation etc. 利用荔枝核进行酒精发酵,对蒸煮、液化、糖化和发酵等工艺进行了研究。
- The application of alcohol active dry yeast and saccharifying enzyme in trans-production after pits storage of Daqu liquor was studied. 研究酒精活性干酵母、糖化酶在大曲酒压窖后转排生产中应用。
- The addition of saccharifying enzyme could improve liquor yield and. reduce liquor acidity produced by both the two species. 在添加糖化酶后，两种米种的酒分均有所提高，而酸度降低。
- In this paper, the origin of Chinese liquor and whiskey and their raw materials, saccharifying ferment and fermentation techniques were introduced. 论述了中国白酒与威士忌酒的起源，并从原料、糖化发酵剂、发酵工艺等方面阐述了中国白酒与威士忌酒的特征和典型性区别。
- P whole barley beer was brewed by the way of soaking and saccharifying while the temperature going up from the material barley. 全麦啤酒是以大麦为辅料，采用升温浸出糖化法酿制出来的啤酒，其具有明显的麦芽香气，泡沫持久挂杯，口味纯正爽口，酒体协调不留余味，风味独特。
- Different Taibai Da qu had different saccharifying power,liquefaction power,fermentation power and aroma-producing capability. 不同品种的太白大曲其糖化力、液化力、发酵力和生香能力各不相同。
- It had strong saccharifying power and fermenting power, suitable for Xiaoqu production of each kind of starch materials. 根霉曲具有较强的糖化发酵力,适合各种淀粉质原料小曲酿酒工艺使用。
- After starch and corn protein was extracted,corn skin and grit was used as materials for saccharifying koji and vinegar fermentation. 研究了以玉米提取淀粉和蛋白后获取的玉米皮渣为糖化曲制备原料和食醋酿造原料,采用边糖化边酒化、再醋化工艺,固态法酿造食醋。
- Moisture content, acidity, saccharifying power and fermenting power are the main physical and chemical indexes to assess the quality of Fengqu Starter. 水分、酸度、糖化力、发酵力是考核凤曲质量的主要理化指标。
- In addition, by using combined enzymes as the saccharifying agent, another kind of saki is also made, whose main index is akin to the product above. 此外,还以复合酶制剂为糖化剂试酿了全酶法清酒。
- In the traditional production of liquor, we usually attached more importance to saccharifying techniques and fermenting techniques of fermented grains. 在传统白酒酿造工艺中,往往只注重生产过程中酒醅的糖化与发酵工艺,对装甑技术和蒸馏方法得不到一定重视。
