wort

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。

Deep fermentation of Cordyceps militaris in wort medium

麦芽汁培养基中蛹虫草液体发酵的研究

Dynamic Low Pressure Boiling System in the Wort Boiling Application

动态低压煮沸系统在麦汁煮沸中的应用

A new method of wort boiling under low pressure was introduced in this paper .

介绍了一种新颖的麦汁煮沸方法&低压煮沸法。

Improving α - N Content of Wort by Technological Measures

提高α-氨基氮的工艺措施

On-line monitoring of different wort concentration and yeast generation by conductivity

不同麦汁浓度及酵母代数的电导率在线监测

Newly Conducted Save Energy Technology of Single-stage Wort Cooling System

麦汁&段冷却节能新技术

Manufacture of wort used in brewing of different fermentation degree beer

不同发酵度啤酒大麦糖浆的研制

Methods of Saving Energy in Wort Boiling and of recovering Heat

降低麦汁煮沸能耗及热量回收的方法

Study on the Addition of NSP to Improve Wort Quality

非淀粉多糖酶改善麦汁品质的研究

Study of Supplying Enzyme Preparation in Production of Wort

外加酶制备麦汁的研究

The application of low pressure boiling technique could increase wort boiling temperature to100 .

采用低压煮沸工艺，可提高煮沸麦汁温度至100。

Study on Removal of Cold Break from Wort by Flotation

浮选法去除麦汁中冷凝固物的研究

The Optimization Control for Wort Filtration Process

麦汁过滤过程的优化控制

Application of Low Pressure Boiling Technique to Reduce Solidifiable Nitrogen Content in Wort

低压煮沸工艺降低麦汁中可凝固氮含量

Orthogonal Tests of the Production of Oat Wort by Enzyme Addition

加酶制备燕麦麦汁的正交试验研究

Effect of Resting Time in the Whirlpool on Wort Quality

回旋沉淀槽停留时间对麦汁质量的影响

The computation method of wort kettle and improvement of structure are proposed through the above analysis method .

通过以上的分析计算，提出煮沸设备计算方法，以及结构改进的建议。

Discuss to determine the way of the bitterness of the wort

麦汁苦味测定方法的探讨

Investigation of the Changes of Wort Protein During Boiling

麦汁蛋白在麦汁煮沸过程中的变化研究

The technology has some disadvantages : lower rate of the heat recovery from the hot wort ;

此工艺的缺点：麦汁热回收率低；

Wort you please help that grandson to keep his promise ?

请你们帮帮孙儿信守他的承诺！

Four measures accelerating hydropower development are proposed : strenthening the earlier stage wort ;

就21世纪加快我国水电发展提出了四条措施：加强前期工作；

Development of wort beverage fermented by lactic acid bacteria with fruit flavor

果味型麦芽汁乳酸菌饮料的研制

Shortening the residence time of heat wort in precipitating tank ;

缩短热麦汁在沉淀槽中停留时间。

One - Stage Cooling of Wort

浅谈麦汁一段冷却法

The wort was prepared through steeping saccharifying method by increasing temperature .

以升温浸出糖化法制备麦汁。

Discussion on relevant problems during wort boiling

麦汁煮沸中相关问题的探讨

α - Amino - nitrogen in Wort and Its Influence to Beer Flavor

麦汁中的α-氨基氮与啤酒风味

Influence of mashing water quality and processing methods on the oxalic acid in wort are discussed .

讨论了糖化用水的水质以及外加钙（Ca2+）、外加酸调节pH等水处理方式对麦汁中草酸含量的影响。