wort

1. Wort you find your mom?
   你不找你妈妈吗？
2. After the cooling of wort, sea buckthorn juice at fixed quantity was pumped in the fermentation pots, then yeast was added for fermentation.
   麦汁冷却后，满罐时将沙棘汁定量泵入发酵罐，添加酵母进行发酵。
3. The dark beer with pleasant fragrance has been developed by adding herbs when wort boiling and it had dark red color, harmonious taste and good smell.
   通过在麦汁煮沸时添加中草药，研制出一种具有独特芳香气味的黑啤酒，此黑啤酒为红棕色，口味协调，香气怡人。
4. This paper focused on the change of DMS and its precursors during mashing, and the effect of mashing variable on the DMS of wort.
   研究了糖化过程中二甲基硫（DMS）及前体的变化，糖化工艺参数对定型麦汁中DMS及前体的影响。
5. 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。
6. 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
7. Barley syrup, which was similar to common wort in compositions, could be produced by such technique and its use instead of part wort in beer brewing could also achieve satisfactory results.
   采用此工艺，可生产出与普通麦汁成分相近的大麦糖浆，将其代替部分麦芽汁应用于啤酒酿造，获得了理想的结果。
8. The effects of extract and amino nitrogen in wort on growth of yeast and fermentation rate were studied, and the effects of dissolved oxygen in wort were also investigated.
   探讨了高麦汁浓度对酵母生长发酵的影响，研究了麦汁溶氧对酵母生长发酵的促进作用。
9. Through the research on beer yeast, wort compositions, dissolved oxygen, fermentation conditions, and fermentation techniques etc., a series of measures to control diacetyl content was put forward.
   通过对酵母、麦汁组成、溶解氧、发酵条件、发酵工艺等方面的研究、分析，制定出一系列控制双乙酰的措施。
10. Wort you come to mommy?
    怎么不到妈妈这儿来？
11. There are three main Brewing operations: mashing the malt to produce wort; filtering the wort and boiling.
    有三步最主要的操作程序：粉碎大麦芽形成麦芽汁；过滤麦芽汁和将麦芽汁煮沸。
12. During the wort oxygenation a certain amount of air is blown into the wort.
    在麦汁充氧过程中，一定量的无菌空气被充入麦汁中。
13. A woman who had attempted suicide was substituting St John> s wort for her medication.
    一个试图自杀的女人正在用圣>翰的做法代替她的药物治疗。
14. In addition to CIP and hot water preparation, mash temperature rise and wort temperature rise and wort boiling consumed most of heat energy in beer brewing.
    啤酒生产过程的热能消耗除CIP和热水制备外，主要耗能集中在醪液升温、麦汁升温以及麦汁煮沸等工段。
15. The production techniques of wort with shelled barley flour as auxiliary materials by added enzyme method were studied systematically.
    系统地研究了以脱皮大麦粉为辅料、采用外加酶法制备麦汁的生产工艺。
16. Through studying on the change of sensory and flavor, the condition of flower extraction by water was determined, and the temperature of wort Glycosylated was discussed.
    论文研究了花卉浸提的技术参数，探讨了麦芽汁糖化的温度，并对成品酒感官、风味进行研究。
17. The wort was prepared through steeping saccharifying method by increasing temperature.
    以升温浸出糖化法制备麦汁。
18. The cooled wort is inoculated with Saccharomyces yeast and fermentation of the sugar formed from starch during mashing proceeds.
    向冷却后的麦芽汁中注入酵母菌，使糖化过程中淀粉降解产生的糖发酵。
19. The wort is then cooled, the solids allowed to precipitate, and it is ready for fermentation.
    接着冷却麦芽汁，让固体物质沉淀下来，这时就可以进行发酵了。
20. European perennial St John's wort; Ireland and France to western Siberia.
    欧洲的一种多年生金丝桃；产自爱尔兰和法国到叙利亚西部。
21. In this heating step the hydrolytic enzymes are inactivated and the wort can be pitched inoculated with the desired yeast.
    在加热过程中，水解酶丧失了活性，而且我们可以接种酵母进行麦芽汁的分批发酵。
22. The results showed that SO2 generated in the fermentation process mainly came from the sulfate in the wort absorbed and reduced by yeast when it synthesized methionine.
    研究结果表明，发酵过程中生成的SO2主要来源于酵母合成蛋氨酸时吸收还原麦汁中的硫酸根。酵母代谢形成SO2受到各种氨基酸的调节，尤其是蛋氨酸。
23. All steps affecting hop quality in hop quality chain from harvest to its application into the wort are discussed.
    酒花质量定义为酒花的新鲜程度；酒花质量链包含从收获到添加入麦汁过程中影响到酒花质量的各个环节。
24. It was researched on the new preparation process of barley wort through partial hydrolysis, liquefaction, two-steps saccharification by enzymatic method, used domestic barley as raw material.
    研究了以国产大麦为原料，采用全酶法经预水解、液化和两段糖化制备大麦汁的生产工艺。
25. The boiling or brewing of the wort with the hops serves several purposes.
    煮沸或煮泡的添加酒花的麦芽汁有多方面的原因。
26. The clarifying functions of wort clarificant on wort were studied and its using amount and effects of removing precipitate were tested and contrasted.
    研究了应用麦汁澄清剂对麦汁的澄清作用，对其用量、除浊效果进行测试对比。
27. 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
28. 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。
29. Supernatant of submerged fermented brown rice wort containing barley wort and soybean sprout slurry by Ganoderma lucidum was blended with various fruit juices for developing a healthcare beverage.
    目的：以发芽糙米浆、麦芽汁和黄豆芽浆作为灵芝深层发酵培养基原料，采用灵芝发酵液与果汁进行风味调配，探索工业化生产全天然灵芝保健饮料的新途径。
30. This paper introduced the process of Chinese wolfberry nutrimental healthy beer by added Chinese wolfberry juice to fermentation wort, with high active dry yeast.
    生防菌瘦果红酵母增殖培养基的优化将枸杞汁添加到麦芽汁中，用高活性干酵母发酵生产枸杞啤酒。

noun

1. unfermented or fermenting malt

2. usually used in combination: `liverwort'