You make wine by leaving grape juice to ferment until all the sugar has turned to alcohol.
(使)發酵 ferment · 釀葡萄酒是讓葡萄汁發酵,直到所有的糖分都轉化為酒精
to ferment alcohol oor Sjinees
to ferment alcohol
Vertalings in die woordeboek Engels - Sjinees
酦
醱
Geskatte vertalings
Vertoon algoritmies gegenereerde vertalings
Soortgelyke frases
voorbeelde
Advanced filtering
Voorbeelde moet herlaai word.
A picture of a full, dark bottle is a sign, a signifier relating to a signified: a fermented, alcoholic beverage—wine.
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Bioethanol is produced from sweet and starchy crops, which can be fermented to produce alcohol — mostly sugar cane and maize, but also sugar beet, potatoes, wheat or even manioc (the staple food of many African nations).
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In this method, alcohol is fermented to vinegar in a continuously stirred tank, and oxygen is supplied by bubbling air through the solution.
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The wine produced is then fortified by the addition of a neutral grape spirit known as aguardente to stop the fermentation, leaving residual sugar in the wine, and to boost the alcohol content.
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Studies have shown that most, if not all, yeast-fermented alcoholic beverages contain traces of ethyl carbamate (15 ppb to 12 ppm).
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We need not, though, become worried over how a wine was processed, whether some sugar was added during fermentation to make it of average taste or alcohol content or whether a little sulfur was used to prevent spoilage.
你 還有 很多 重要的 叛國 者 在 旅館 呢jw2019 jw2019
The group asked the Company's assistant director how many people it employed, why the facility was not in operation, how many graduates and technicians were on its staff and what type and quantities of products it produced. It asked whether the factory produced medical or industrial alcohol, how its products were marketed, where it obtained its raw materials, whether samples were sent abroad for quality control, what processes were used to produce alcohol, what type of fermentation agent was used, how production residues and waste were handled and why filters were used
這 對於 我 來說 也 太 容易 了MultiUn MultiUn
The present invention uses biogas fermentation technology to process distillation wastewater and obtain biogas; anaerobic wastewater acts as a moisture content regulator for the materials in alcohol fermentation; the method can significantly reduce water usage in solid state alcohol fermentation, and can, in an ideal state, achieve zero discharge of produced wastewater, thus producing significant environmental and economic benefits.
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At Manchester, Harden had studied the action of light on mixtures of carbon dioxide and chlorine, and when he entered the Institute he applied his methods to the investigation of biological phenomena such as the chemical action of bacteria and alcoholic fermentation.
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The stages to produce ethanol using a biological approach are: A "pretreatment" phase, to make the lignocellulosic material such as wood or straw amenable to hydrolysis Cellulose hydrolysis (that is, cellulolysis) with cellulases, to break down the molecules into sugars Separation of the sugar solution from the residual materials, notably lignin Microbial fermentation of the sugar solution Distillation to produce roughly 95% pure alcohol Dehydration by molecular sieves to bring the ethanol concentration to over 99.5% In 2010, a genetically engineered yeast strain was developed to produce its own cellulose-digesting enzymes.
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A winemaker who wishes to make a wine with high levels of residual sugar (like a dessert wine) may stop fermentation early either by dropping the temperature of the must to stun the yeast or by adding a high level of alcohol (like brandy) to the must to kill off the yeast and create a fortified wine.
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The MultiCont process The fermenting mash flows steadily through a series of four to seven fermenters, while the alcohol increases in concentration.
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Process automation Semi-continuous vinegar fermentation systems depend on steadily available alcohol in the mash, otherwise the fermentation comes to a halt. Monitoring the alcohol content of the fermenting mash therefore plays a vital role.
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If the agave miel has been withdrawn by then pressing the entire aqua, the sugar contained therein to be distillable alcohol fermentation.
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The bacteria are added to wine, fermented fruit juices or diluted alcohol and supplied with oxygen.
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Only this type of yeast will be able to effectively and cleanly ferment table sugar and produce up to 20 percent alcohol.
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The temperature is raised to 20°C (68°F) and alcoholic fermentation begins.
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In the 19th century, when studying the fermentation of sugar to alcohol by yeast , Louis Pasteur concluded that this fermentation was catalyzed by a vital force contained within the yeast cells called ferments , which he thought functioned only within living organisms.
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In these early studies, the mechanisms of these metabolic processes had not been identified and a vital force was thought to animate living tissue.[137] In the 19th century, when studying the fermentation of sugar to alcohol by yeast , Louis Pasteur concluded that fermentation was catalyzed by substances within the yeast cells he called "ferments".
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From the last fermenter the alcohol mash is fed to an intermediate tank for distillation.
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�� This device is designed to stimulate fermentation by providing optimum conditions (temperature control, nourishment and air supply) for the culture of microorganisms. �� In general, the fermenter is used to produce alcohol, amino acids and antibiotics, and the stirred-tank fermenter is the most common of its type. Drums
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Additional fermentable sugars are sometimes added to increase alcohol content, and enzymes are often added to the wort for certain styles of beer (primarily "light" beers) to convert more complex carbohydrates (starches) to fermentable sugars.
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The "wort" that results is extracted and placed in a fermenting vat, and yeast is added to it. And after about 70 hours, this fermented liquid, or "wash," has an alcohol content of 6 to 7%.
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From the last fermenter the alcohol mash is fed to an intermediate tank for distillation. The heat generated during fermentation is removed via external heat exchangers; exhaust air from the fermenters is led through a scrubber for recuperation of alcohol.
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A kind of baskets fit to the shape of a foot, lapti By the content of alcohol resulted from fermentation, it is classified as non -alcoholic: up to 1.2% in usage on moving trains or rolling ships, where it is less prone to decline and fall, or slip from ...
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37 sinne gevind in 14 ms. Hulle kom uit baie bronne en word nie nagegaan nie.