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1·Sparkling wine undergo a second alcoholic fermentation.

发泡葡萄酒需要二次发酵作用。

2·This article will introduce the role of yeasts in alcoholic fermentation.

本文将简单介绍酿酒酵母在葡萄酒酿造过程中所起的作用。

3·Analysing the alcoholic fermentation and acetic acid fermentation of Shanxi vinegar.

分析了山西醋生产工艺的酒精发酵和醋酸发酵。

4·Alcoholic fermentation is a biochemical reaction Process with substance transferring.

发酵是一个伴有物质传递的生化反应过程。

5·During alcoholic fermentation acetaldehyde ACTS as a hydrogen acceptor instead of oxygen.

在这个过程中乙醛取代了氧作为氢的受体。

6·An alcoholic fermentation by yeasts is an essential step in the production of raised bread.

在生产发面的过程中，酵母引起的酒精发酵是一个主要步骤。

7·The intracellular trehalose metabolism of S. cerevisiae during alcoholic fermentation was studied.

研究了酿酒酵母在酒精发酵过程中酵母细胞内海藻糖的代谢。

8·The alcoholic fermentation was developed independently of the cider-making technology and harvests.

酒精地发酵自力于苹果汁消费工艺和果实地影响。

9·The scarcity of nutrients in wine after alcoholic fermentation would inhibit MLF of lactic acid bacteria.

酒精发酵完成后果酒中营养的缺乏会抑制乳酸菌的MLF。

10·After alcoholic fermentation, there was post-fermentation maceration on skins between 7 to 14 days, before pressing.

在酒精发酵完成后，葡萄汁仍将浸化7-14天，然后榨汁。