after fermentation的意思

after fermentation中文翻譯：

后發酵

相似詞語短語

fermentation───n.發酵

fermentation weights───發酵重量

fermentation vessels───發酵容器

fermentation process───發酵工藝，發酵過程；發酵過程；發酵工藝

fermentation crock───發酵罐

fermentation definition───發酵定義

fermentation broth───發酵液

fermentation equation───發酵方程

after───conj.在……之后；adv.后來，以后；prep.在……之后；在……身后；反復；跟隨；追求；以……命名；adj.后來的，以后的；后部的

雙語使用場景

This means that carbohydrate would remain after fermentation and produce a heavier type beer.───這意味著發酵后碳水化合物仍然保留，從而生成酒度較高的啤酒。

Residual sugar: sugar remaining in a wine after fermentation and once it is ready for bottling.───殘余糖分：裝瓶前經發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.───桑枝發酵后水提液具有更好的降低小鼠甘油三酯和膽固醇的能力。

Results Pharmacognostical characteristics between sea snakes and its deodorized products after fermentation showed a certain difference.───結果海蛇生品與發酵品的生藥學特征，發酵前后有一定的差別。

Maotai is made from wheat starter-making, the eight times, two years after fermentation storage may be dispatched from factory.───茅臺酒是用小麥制曲，經八次發酵，貯存二三年后方可出廠的。

Thirdly, changes of the components of Chinese Medicinal Materials after fermentation by Ganoderma lucidum was studied.───研究了中藥經靈芝發酵炮制后其成分的變化情況。

Secondly, take the goblet near your nose and take a deep breath to smell the fragrant grape wine after fermentation.───跟著，把酒杯輕搖，讓酒沿杯壁旋轉，把鼻靠近杯口深深吸氣，會發現葡萄發酵后的各種芬香氣味。

英語使用場景

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.