啤酒的

The results of the qualitative and quantitative analysis on β-glucan in the beer and the determination on beer filterability showed that the solubilisedβ-glucan did not have a distinct influence, but β-glucan gel had an important influence on beer fliterability.

通过对啤酒中β-葡聚糖的定性定量分析和啤酒易滤性的测定，发现溶解状态的β-葡聚糖对啤酒的过滤没有明显的影响，而β-葡聚糖凝胶对啤酒过滤有严重影响。

Those optimal culture conditions were pH5.3,temperature 30℃,pitching rate 0.5%incubation time 16h and ratio of volume of original brewer's yeast hydrolyzate to volume of water 1∶0.5

将脱除异味的啤酒酵母水解液在低浓度啤酒和高辅料比例啤酒的酿造中应用作为啤酒酿造的补充氮源试验，取得了良好的效果。

The method is rapid, simple, with a good reproducibility and is suitable of analysis of taurine in beer; the good stability of taurine in beer ensures the feasibility of taurine-contained hygienical beer.

该方法快速、简便而且重现性好，可用于测定啤酒中添加的牛磺酸；牛磺酸在啤酒基质中非常稳定，具备开发牛磺酸保健啤酒的可行性。

The proteins caused haze in the beer during storage. C-I type of silica hydrogel produced in specific method was suitable to stabilizing beer and noneffective on other constituents and the character of the beer.

试验筛选出适用于啤酒的，经特定制备方法制得的C-Ⅰ型硅凝胶，其对啤酒中高分子含氮物质具有较强的选择性吸附作用，可有效地提高啤酒的非生物稳定性，且不改变啤酒的其它纽分和外观质量。

Turthermore, the technological measures in ensuring beer abiological Stability were given in the production of Saecharification, fermentation, filter and filling and package.

就啤酒酿造过程中的蛋白质、多酚、氧物质对啤酒非生物稳定性的影响机理进行了分析阐述，说明了高分子蛋白质和多酚物质是影响啤酒非生物稳定性的主要因素；并就糖化、发酵、过滤、灌装各生产工序提出了工艺控制措施以保证啤酒的非生物稳定性。

More than 100 years ago, a German businessman called Landman Dengzhou Road 56 in the establishment of a brewery, which is the predecessor of Qingdao beer, although the brewery the next ten years did not give much profit Landman , but inadvertently planted the seeds of the Tsingtao Brewery. 100 years later, when the world-renowned Tsingtao Brewery, the European and American tourists also come不远千里, and Tsingtao Brewery also come from every corner of the world.

100多年前，一个叫兰德曼的德国商人在登州路56号建立了一家啤酒厂，这就是青岛啤酒的前身，虽然这家啤酒厂在此后十几年间没有给兰德曼带来多少利润，却在不经意间埋下了青岛啤酒的萌芽。100年后的今天，当青岛啤酒享誉世界的时候，欧美的游客又不远千里慕名而来，而青岛啤酒也从这里走到了世界的每一个角落。

CARBON DIOXIDE is the key for assuring the unique taste and foaming ability of beer. Additionally, beer may easily oxidise after contacting with air and sunlight, which may influence the taste and period of validity of beer.

二氧化碳是保证啤酒独特口味和泡沫性能的关键，并且啤酒与空气和阳光接触容易发生氧化，从而影响啤酒的风味稳定和保质期。

The results showed that the major components in fresh、aged and forced beer hazes had much difference by HPLC analysis.

HPLC分析结果表明，新鲜啤酒的混浊与老化啤酒和强化啤酒的混浊成分有很大差异一平

The1.68L,2Lfresh barrel adaptation level is more widespread, breaks the traditional vat beer troublesome packaging items, the packing is safe, lightweight, efficient, fashion, environmental protection beer packing.

保证了啤酒的鲜度和口感，1.68L ， 2L 适应层次更为广泛，打破传统大桶啤酒分装烦琐事项，是安全，质轻，高效，时尚，环保的啤酒包装。

Beer yeast can effect the quality of beer, and the amplification culture of beer yeast is a key point of microorganism research.

啤酒酵母的好坏直接影响啤酒的质量，而啤酒酵母的扩大培养又是微生物工作的核心，本文从酵母菌株的选择等几个方面研究了啤酒酵母扩大培养的关键所在，从而保证啤酒的质量。

Chrysanthemum of 10 thousand birthday is lax to edaphic requirement, with the arenaceous qualitative loam with fecund, good drainage had better.

万寿菊对土壤要求不严，以肥沃。排水良好的砂质壤土为好。

He unstepped the mast and furled the sail and tied it.

他拔下桅杆，把帆卷起，系住。