The substances influencing beer foam cover fatty acid, higher ethanols and alkali α-amino acid.
啤酒泡沫是啤酒質(zhì)量的一項(xiàng)重要指標(biāo)。
SDS-PAGE, two-dimensional electrophoresis apparatus and amino acid analyzer were used for systematic detection of protein in beer and in beer foam.
利用SDS-PAGE、雙向電泳儀、氨基酸分析儀對(duì)啤酒和啤酒泡沫中蛋白進(jìn)行了系統(tǒng)的檢測(cè),并探討了泡沫活性蛋白的組成。
The foaming protein in malt, bitter substances in hops, and CO2 are th e essential factors to develop beer foam.
麥芽中的起泡蛋白、酒花苦味成分、CO2是構(gòu)成啤酒泡沫的基本因素。
The flavoring compositions in green plum fruit fermenting wine and in green plum fruit steeping wine were analyzed and compared by GC-MS.
采用氣相色譜-質(zhì)譜聯(lián)用對(duì)青梅發(fā)酵酒和浸泡酒的香氣成分進(jìn)行分析,鑒定出青梅發(fā)酵酒中的64個(gè)香氣成分,除苯甲醇(8。
To study the aroma characteristic of blackberry sparkling wine,we analyzed the volatile compounds that present in the blackberry sparkling wine by GC-MS.
為了解黑莓起泡酒中香氣成分,利用液液萃取和固相微萃取2種方法對(duì)黑莓起泡酒的香氣成分進(jìn)行了提取,然后用GC/MS進(jìn)行檢測(cè)分析,共檢測(cè)到香氣成分55種。
Application of rice wine lees protein as beer foam fortifier
黃酒糟蛋白作為啤酒泡沫強(qiáng)化劑的研究
Studies on Foam Stability of Unpasteurized Beer Based on Saccharomyces Cerevisiae;
基于菌種層面的純生啤酒泡沫穩(wěn)定性的研究
Research on the Decline of Draft Beer Foam Stability and Its Prevention Measures;
純生啤酒泡沫穩(wěn)定性衰減規(guī)律及控制技術(shù)研究
Study on the Relations between Protease A and Foam Stability of Draft Beer and Sucrose Invertase
蛋白酶A與純生啤酒泡沫穩(wěn)定性及蔗糖轉(zhuǎn)化酶的關(guān)系研究
very effervescent light-colored beer.
泡沫豐富的淺色啤酒。
the froth on a glass of beer
一杯啤酒上面的泡沫
Running beer gathers no froth.
流著的啤酒堆不起泡沫。
Beer froths up when it is poured out
啤酒倒出時(shí)，會(huì)起泡沫。
a glass of bear with a lot of froth on it
一杯有許多泡沫的啤酒
When he poured the warm beer, it foam up out of the glass.
當(dāng)他倒鮮啤酒時(shí)，啤酒泛起泡沫從杯中流了出來(lái)。
The froth or foam that rises to the top in pouring an effervescent liquid, such as beer.
酒沫例如啤酒等冒泡液體浮到頂部的氣泡或泡沫
Esmond drank a glass of beer with a head on it.
埃斯蒙德喝了一杯有很多泡沫的啤酒
I don' t like beer with too much froth.
我不喜歡泡沫太多的啤酒.
Influence on Foam Quality by proteins in Beer Fermentation;
啤酒發(fā)酵中蛋白質(zhì)對(duì)泡沫質(zhì)量的影響
What characteristics do you look for in the head of a well-made beer?
從一杯啤酒的泡沫里你可以找到什么特征嗎？
Brand name Beer with plentiful foam and genuine taste, a real new international taste indeed.
泡沫豐富口味純正的名牌啤酒，真正國(guó)際新口味。
Hops also have mild preservative properties and add foam-holding capacity to the beer.
酒花還具有適度的防腐能力并能增加啤酒的泡沫保持能力。
A well-crafted beer produces a tightly knit, dense, uneven head comprised of small, uniform bubbles.
一杯優(yōu)質(zhì)的啤酒可以產(chǎn)生緊密濃稠的的泡沫，泡沫由很多細(xì)小一致的氣泡組成。