wort

John's Wort and Passion Flower are also included in this formula.

轻度松弛,如有机圣约翰麦汁和西番莲也包括在此公式中.

The unique San Miguel yeast added into the wort to start fermentation.

发酵过程会将麦芽汁转变成啤酒.

European perennial St John's wort; Ireland and France to western Siberia.

欧洲的一种多年生'''金丝'''桃; 产自爱尔兰和法国到叙利亚西部.

Wort boiling is an important operating procedure in the saccharification of brewing.

麦汁煮沸是啤酒酿造中糖化工段的一项重要的操作过程.

This year, the Attorney General of New York issued cease and desist letters to several major retailers after DNA analysis showed that supplements being sold supposedly with ingredients like valerian or St. John's wort instead were either unrecognizable or came from totally different plants.

今年，纽约州总检察长向几大零售商发出了停售文件，因DNA分析表明，添加剂的成分可能多含有缬草和圣约翰草等成分，这些成分有的无法被检测，有的可能提取自完全不同的植物。

The contaminant mould in wort preparation process of barley mainly include Fusarium, aspergillus fumigatus and rhizopus.

大麦在制麦过程主要的污染霉菌为镰刀霉、烟曲霉和根霉。

The boiling or brewing of the wort with the hops serves several purposes.

煮沸或煮泡的添加酒花的麦芽汁有多方面的原因.

Ich versteh nicht ein Wort mehr aus deinem Mund.

为什么我们之间的恬静越来越浓厚了.

Fermentation starts after the proportional adding of yeast and wort oxygenation ( WOX ).

在适量添加酵母和麦汁 充氧 后即开始发酵.

Beer producing experiment was taken by using extruded rice as beer adjunct, compared with rice as beer adjunct under 100-litre equipment. The feasibility advantage and the wort fermenting peculiarity using extruded rice as adjunct was discussed.

在100升啤酒生产设备上，分别进行了用挤压膨化大米与未膨化大米为辅料生产啤酒的对照试验，探讨了挤压膨化大米辅料生产啤酒的可行性和优越性及麦汁发酵过程的特点。

The hops also provide flavor and assist in clarification of the wort.

这种啤酒花能改善风味并可以协助麦芽汁的澄清.

This operating procedure guarantees a continuous output of both first wort and weak wort.

此操作过程保证连续地产出头道麦汁和低浓度麦汁.

The application of low pressure boiling technique could increase wort boiling temperature to 100.

采用低压煮沸工艺,可提高煮沸麦汁温度至100.

Orthogonal experiment was performed to determine the significant influence of affecting factors on wort quality and the optimal technological conditions of the double-mash decoction mashing with malt of different quality was then given.

首先采用正交拟因子试验设计法，对不同质量的麦芽确定对麦芽汁质量具有显著影响的因素，并得出了二次煮出糖化法最佳工艺条件。

Aber General Macarthur erw ä hnte den Krieg mit keinem Wort.

可是麦克阿瑟将军却一个字也没有提到战争。

Cooling wort, compressed air, inoculated yeast, fermentation containers, and microbes in pipes etc.

冷麦汁、压缩空气、接种酵母、发酵容器、管道等生产环节的微生物；

Besides, prolonging boiling time and strengthening boiling intensity could greatly decrease acetic acid content on the premise that wort quality was guaranteed.

另外，在保证煮沸麦汁质量的前提下，增加煮沸时间和强度能大量减少乙酸含量。

Excess coagulable nitrogen in wort was reduced through controlling boiling condition.

通过控制煮沸条件去除了麦汁中过量了凝固性氮.

When attenuation was same, the higher the content of amino acids of A and B group in the wort were, the smaller the differences were.

A、B类氨基酸在麦汁中浓度越大，在同样降糖率的连续和分批主酵液中的含量差别越小；

Discussion on improving the Abiological Stability of Beer by Using the Wort Clarificant Carrageenan

使用麦汁澄清剂卡拉胶改善啤酒非生物稳定性的探讨

Protease especially neutral protease saccharified either individually or together with acid protease and papain, showed great superiority on lowering the protein-turbidity and improving the no-biological stability of wort.

蛋白酶尤其是中性蛋白酶无论是单独糖化或与木瓜蛋白酶、酸性蛋白酶合并糖化实验，对降低麦汁中的蛋白质类浑浊，提高麦汁的非生物稳定性显示出了极大的优越性。

The dilution of high concentration mash meant that saccharified high concentration wort was blended with certain amount of aseptic deaerated water to achieve the required mash concentration before or after the fermentation.

高浓啤酒稀释工艺是指糖化的高浓麦汁在发酵前或发酵后，与定量的无菌脱氧水混合至所需浓度的啤酒生产工艺。

Effect of buffer capacity of saccharified wort on the yield of higher alcohols in beer brewing

麦汁缓冲性能对啤酒酵母高级醇生成量的影响

Zinc ions in beer came from malt, rice, brewing water and wort.

啤酒中的锌离子来源于麦芽 、 大米 、 酿造用水、酒花.

St Johns Wort Oil, Tocopheryl Acetate ( vit E ), Chamomile Extract & Lavender Extract.

圣约翰草油, 维生素E, 洋甘菊 及 熏衣草萃取精华.

Test Study on the Influence of the System Parameters on the Recoverable Ratio of Wort Extract for Extrusion Cooked Rice Beer Adjunct

挤压大米辅料的麦汁浸出物收得率的试验研究

Fermentation is the conversion of sugars in the wort into alcohol.

发酵是将麦汁中的糖转变为酒精.

After filtration, the hopped wort is ready for fermination.

加了酒花的麦芽汁在过滤后进入发酵过程.

Wort Oil, Tocopheryl Acetate ( vit E ), Chamomile Extract & Lavender Extract.

圣约翰草油, 维生素E, 洋甘菊 及 熏衣草萃取精华.

The beer filtering speed would be improved and the nitrogen content which could be sedimented during wort boiling would be decreased when the carrageenan was added in the boiling tank.

麦汁煮沸时添加一定量的卡拉胶，有助于啤酒过滤速度提高和去除麦汁中可凝固氮含量。