Sparkling wine undergo a second alcoholic fermentation.

发泡葡萄酒需要二次发酵作用.

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The influence mechanism of the fermentation on beer flavour was discussed in this article.

主要阐述了由于发酵作用而产生的影响啤酒风味的形成机理.

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The synergy effects of glycos - esterifiable koji and oryzae on fermentation of low - salt soy sauce were investigated.

研究糖化增香曲在低盐浇林酱油中与米曲霉的协同发酵作用,确定了可应用于低盐浇淋酱油中的糖化增香曲的添加量.

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Using soybean separate protein as a raw material, peptide was fermented by Aspergillus oryzae.

以大豆分离蛋白为原料, 通过米曲霉发酵作用生产大豆多肽.

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