beer brewing的意思

beer brewing中文翻譯：

啤酒釀造

相似詞語短語

brewing beer───釀造啤酒

beer───vi.喝啤酒；n.啤酒；n.(Beer)人名；(法、德、俄、羅、捷、瑞典)貝爾；(英、西、南非)[紡]比爾

masthead brewing───刊頭釀造

alternation brewing───交替釀造

ferment brewing───發酵釀造

barquentine brewing───啤酒釀造

farmery brewing───農家釀造

guesswork brewing───猜測醞釀

tradesman brewing───商人釀造

雙語使用場景

They may be ancient "beer-making tools", and the earliest direct evidence of beer brewing in China, the researchers reported in the Proceedings of the National Academy of Sciences.───研究人員在《國家科學院院刊》上報告稱，它們可能是古代的“釀酒工具”，也是中國最早釀造啤酒的直接證據。

Based on that timing, they indicate barley may have arrived in the region not as food, but as raw material for beer brewing.───根據那個時間，他們指出大麥可能不是作為食物，而是作為啤酒釀造的原料到達該地區。

beer brewing equipment was imported from Bavaria and raw material was also from Germany.───啤酒設備由德國巴伐利亞進口，釀制啤酒的原料也從德國進口。

The invention discloses a method for enhancing the stability of the beer brewing technique and a dedicated complex enzyme thereof.───本發明公開一種提高啤酒釀造工藝穩定性的方法及專用復合酶。

Two mash decoction mashing method was used for manufacturing of wort. 50% malt and 50% rice were used as substrates in beer brewing.───采用煮浸法糖化工藝及50%麥芽和50%大米作為啤酒釀造的原料及輔料。

Marmite is made from yeast extract, a by-product of beer brewing, and is a sticky, dark brown paste with a distinctive, powerful flavour.───馬麥醬是用酵母提取物制成。酵母提取物是啤酒發酵的副產品，性狀粘稠，顏色較深，味道濃郁易辨認。

A new technology process for beer brewing, in which barley and grain are used to replace malt and enzyme is added, is put forward.───提出用外加酶制劑以大麥等谷類替代部分麥芽釀制啤酒的工藝路線。

In Europe, a Brewers of Europe spokesperson noted that beer brewing is generally seen as a clean industry.───在歐洲，歐洲釀酒發言人指出，啤酒釀造一般被視為一種清潔的產業。

Activated sludge process with high sludge concentration has been applied to treat beer brewing wastewater.───采用高濃度活性污泥法處理啤酒廢水。

英語使用場景

Higher alcohols anabolism and degradation metabolism during beer brewing, is the main by - product of yeast fermentation.

The beer brewing equipment was imported from Bavaria and raw material was also from Germany.

The contaminant microorganism in beer brewing included mainly four categories as wild barm, bacteria, actinomyces and mold.

Tryptamine, cadaverine and histamine produced during beer brewing could improve beer flavor and beer quality.

A new method of low sugar light beer brewing was proposed in order to improve the quality of a low sugar beer.

Marmite is made from yeast extract, a by-product of beer brewing, and is a sticky, dark brown paste with a distinctive, powerful flavour.

Managers should know the existed problem in beer brewing at any time and find the relative innovation and improvement methods of the management of barm.

Barley syrup for beer brewing was produced by holoenzyme method as follows: domestic barley used as raw materials, then hydrolysis, liquefaction, two-phase saccharification operated.

A new method of light beer brewing was proposed in order to improve the quality of light beer and decrease material cost of brewing for better economical profits.