「fermentation」の共起表現一覧(1語右で並び替え)
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In the case of a stuck | fermentation, a winemaker may wish to transfer the must |
For vigorous | fermentation, a sufficient quantity of FAN must be prese |
gmentation; an A. oryzae strain used in soy | fermentation; A. oryzae RIB40. |
rely on this method today, but most modern | fermentation adds pure yeast cultures. |
This practice provides additional | fermentation after bottling, resulting in a beer which a |
Soy molasses can be used as a | fermentation aid, as a prebiotic, and as an ingredient i |
It is made with top | fermentation ale yeast, lightly hopped with black malt g |
Continuous | fermentation allowed the production of lager at a much f |
This secondary | fermentation, also known as bottle fermentation, is the |
Lactic acid | fermentation also occurs in animal muscle cells under co |
acetogenesis and is different from acetate | fermentation, although both occur in the absence of oxyg |
rbinol, this being the chief constituent of | fermentation amyl alcohol, and consequently a constituen |
the same species commonly used in alcoholic | fermentation, and so is also called brewer's yeast. |
separate the different alcohols produced by | fermentation and exhaustion. |
In April 1996, new | fermentation and storage equipment enabled significantly |
' in Tamil) or semolina, which doesn't need | fermentation and is usually considered a fast tiffin. |
ux naturels but are fortified just prior to | fermentation and are sweeter, with more flavor influence |
page of Letters on the culture of the vine, | fermentation, and the management of wine in the cellar, |
e between adding alcohol to the must before | fermentation and adding during fermentation. |
ing process with temperature control during | fermentation and a sensitivity to certain strains of yea |
sed process in producing lactic acid is via | fermentation, and later to obtain the polylactic acid, t |
Their flavors, however, do not survive | fermentation and their low sugar content means that any |
People have used yeast for | fermentation and baking throughout history. |
HE contains indicators of lactose | fermentation and H2S production; as well as inhibitors t |
gars in the grapes in order to speed up the | fermentation and make it more efficient. |
ut winemaking techniques such as malolactic | fermentation and oak barrel fermentation can temper that |
ecause they were not able to fully complete | fermentation and yeast cells would remain active in the |
Mostly natural yeasts are used for | fermentation, and yeast contact is preferred for some pr |
d to make a biopolymer through a process of | fermentation and separation. |
ute in Sugar Engineering) and in industrial | fermentation and alcohol technology (DIFAT- Diploma in i |
ost Sancerre is produced without malolactic | fermentation and little oak influences. |
rt them to the urban facility for crushing, | fermentation and aging. |
brewing process of lager beer, using bottom | fermentation and cellar storages to mature the beer for |
technique of that of Champagne using double | fermentation and dosage. |
gnificant effect include the temperature of | fermentation and what time, if any, that the wine allowe |
, if even, exposed to new oak or malolactic | fermentation and are typically produced in a fuller bodi |
Climate conditions, topography, picking, | fermentation, and the sensory effects, so it could be a |
d on site at Pemberton Distillery including | fermentation and bottling unlike some craft distilleries |
ust is the juice from pressed grapes before | fermentation, and is often used as a sweetener in tradit |
s contain high sugar levels which encourage | fermentation and raise the final alcohol levels. |
At Vinaria Purcari oak | fermentation and maturation takes place in 5,000 French |
orked particularly on yeast, the malolactic | fermentation and carbonic maceration. |
from the vineyard is carried intact through | fermentation and aging, clarification and bottling, into |
Stoward specialised in | fermentation and other chemical processes, publishing pa |
In 1975, this wine experienced a stuck | fermentation, and the pink, sweet style of White Zinfand |
mainly into pharmaceutical formulation and | Fermentation and Biotechnology. |
These compounds all appear in the same | fermentation and have quite similar biological activity. |
mphora without handles, and is used for the | fermentation and storage of wine, often buried below gro |
Graff was one of the first to bring barrel | fermentation and aging to the California winemaking indu |
It is usually put through malolactic | fermentation and giving significant oak treatment to sof |
The pattern of lactose | fermentation and H2S production aids in the identificati |
the cheese, promoting an advanced level of | fermentation and breaking down of the cheese's fats. |
Anaerobic respiration and | fermentation are two distinct forms of oxygen-independen |
and acetic acid products of classical sugar | fermentation are oxidized into acetone and butanol. |
scientific researches into the chemistry of | fermentation are of importance; a saccharometer invented |
Pasteur originally defined | fermentation as respiration without air. |
me in contact with lees, temperature during | fermentation as well as processes like micro-oxygenation |
the gut reduces the efficiency of microbial | fermentation as well as the yield of energy. |
lly acquired a sour taste through bacterial | fermentation at room temperature. |
development of enology: firstly, the use of | fermentation at controlled temperatures, and secondly, t |
development of enology: firstly, the use of | fermentation at controlled temperatures, and secondly, t |
In | fermentation, ATP is directly synthesized from phosphory |
Photofermentation differs from dark | fermentation because it only proceeds in the presence of |
microbiology, water composition, oxygen and | fermentation, beer haze formation, wort composition and |
gars a yeast culture is added and alcoholic | fermentation begins. |
The two liquids ( | fermentation broth / organic solvent) enter the annular |
encourages not only fully completed primary | fermentation but can also aid in the developing of malol |
ed on specific gravity are also affected by | fermentation, but in the opposite direction. |
of CO2 and H2 are created during mixed acid | fermentation, butanediol fermentation produces more than |
ke avermectins, milbemycins are products of | fermentation by Streptomyces species. |
Thiolutin is formed in submerged | fermentation by several strains of Streptomycetes luteos |
(Asato & France 1990) which is produced by | fermentation by Streptomyces cyano-griseus. |
hemical compounds which is obtained through | fermentation by actinobacteria species in the Actinospor |
But during | fermentation, caftaric acid is oxidized into its princip |
Fermentation can be simply defined, in this context, as | |
The brine | fermentation can take as long as several months. |
The jar remains in a sunny area so the | fermentation can continue. |
ts ferment) the adding of sugar AFTER ended | fermentation can hardly have been an attempt to start th |
Before lactic acid | fermentation can occur, the molecule of glucose must be |
s there is no external electron acceptor in | fermentation, cells have to produce their own electron a |
He started to work on | fermentation chemistry at the school of brewing in Birmi |
plications are transferred to industries of | fermentation, chemistry and biochemistry, medicines and |
lower yield of alcohol produced from fruit | fermentation, commercially produced applejack may be com |
They optimized the | fermentation condition to a level of 10-fold increase in |
or one to two months, then tinned where the | fermentation continues. |
ast extracts are produced from an acid-base | fermentation cycle, only found in some yeasts, typically |
Microbial | fermentation degrades ingested carbohydrates in the reti |
Wild | Fermentation discusses the ancient practice of fermentat |
s, including stripping, sorting, aging, and | fermentation, dramatic changes in the level of output re |
assumes the use of modern technology, Wild | Fermentation focuses more on the practice and culture of |
The wines go through primary | fermentation for about three weeks in temperature-contro |
orse for gush, as, during times of vigorous | fermentation, Gueuze will spew out of the bunghole of it |
wines are produced ensuring that malolactic | fermentation has been completed, though carbonic macerat |
r measurement made on a sugar solution once | fermentation has begun will result in a reading substant |
ificance - the hydrogen gas produced during | fermentation has been experimented with using molasses a |
carbon dioxide to remain in the beer during | fermentation, helping to give it a unique flavour and sm |
The acidity produced by | fermentation helps to prevent spoilage and thus provided |
"Hepatic Tissue | Fermentation II" |
rbonation, no pasteurization, and secondary | fermentation in casks. |
was generally made through the crushing and | fermentation in brine of the innards of various fishes s |
Lambic that undergoes a second | fermentation in the presence of sour cherries before bot |
Hoatzins use bacterial | fermentation in the front part of the gut to break down |
rumen (a specialized stomach for bacterial | fermentation) in the Hoatzin this is the function of the |
green-harvesting and encouraged malolactic | fermentation in the wine. |
1/3 of the production undergoes malolactic | fermentation in new oak barrels. |
It was used to leaven bread, or set up | fermentation in a new batch of liquor. |
s the microorganism that is responsible for | fermentation in beer. |
rk of Eduard Buchner on cell-free alcoholic | fermentation In 1906 they found that heat-stable substan |
rate of glycolysis followed by lactic acid | fermentation in the cytosol, rather than by a comparativ |
ght to California the process of malolactic | fermentation in white wines. |
yeast extract greatly accelerated alcoholic | fermentation in unboiled yeast extracts. |
ore complex wines are produced by secondary | fermentation in the bottle. |
Heterofermentative | fermentation, in contrast, yields carbon dioxide and eth |
centrates all of the alcohol by-products of | fermentation including ethanol, methanol and fusel alcoh |
Other KSL subsidiary companies include Thai | Fermentation Industry, which produces Red Spoon brand co |
because it does not produce nearly as many | fermentation inhibitors but must be separated from the s |
kling wines are pressed here, but secondary | fermentation is carried out at the Tamaki Winery. |
2,3-Butanediol | fermentation is anaerobic fermentation of glucose with 2 |
After | fermentation is complete, the pomace is distilled. |
Once the | fermentation is over, the product is purified by success |
This | fermentation is anaerobic and allows the microbes in the |
rmented pomace must be kept in a silo until | fermentation is complete. |
Fermentation is performed by a variety of moulds includi | |
Butanediol | fermentation is typical for Enterobacter and is tested f |
Secondary | fermentation is used when the beer requires long storage |
parkling wines, the by product of secondary | fermentation is the containment of the carbon dioxide bu |
e wine reaches a certain level of maturity, | fermentation is stopped by adding distillate prepared fr |
Once | fermentation is complete the wines are transferred into |
The rate of alcohol | fermentation is reduced under anaerobic conditions and s |
Fermentation is done in a way that creates plenty of cit | |
uten, but is now made mostly from bacterial | fermentation; it is acceptable for coeliacs following a |
ral grape spirits stuns the yeast and halts | fermentation, leaving a wine with a higher proportion of |
vely high alcohol of the brandy arrests the | fermentation, leaving a fortified wine high in alcohol a |
It is fitted with a | fermentation lock. |
Sugar | fermentation lowers the pH and the phenol red indicator |
n reseeded with yeast so that an additional | fermentation may take place. |
hesis from acrylonitrile was used until the | fermentation method was developed, lowering production c |
eating sorbose using an ingenious bacterial | fermentation method discovered by a French researcher, G |
is brewed using the traditional double drop | fermentation method. |
Botrytis complicates winemaking by making | fermentation more complex. |
s made using the traditional method (bottle | fermentation), mostly from Pinot Blanc grapes, but it ma |
cluded, "I am of the opinion that alcoholic | fermentation never occurs without simultaneous organizat |
vinify it in a similar style, using barrel | fermentation, new oak and malolactic fermentation. |
in order to ferment sugars, instead of the | fermentation occurring inside the yeast cells, which is |
nt of yeast and sugar is added and a second | fermentation occurs. |
Fermentation of Streptomyces with labeled amino acids wa | |
e also initiated the practice of malolactic | fermentation of white wines as well as the importation o |
drogen metabolism affects the efficiency of | fermentation of dietary components. |
the joint enterprise developed towards the | fermentation of tobacco and in 1945 produced 193 tons of |
es, producers are able to pick and complete | fermentation of their Barbera and Dolcetto plantings bef |
It is typically a product of the | fermentation of biomass by the bacterium Clostridium ace |
thur Harden for their investigations on the | fermentation of sugar and fermentative enzymes. |
Curing and | Fermentation of Cigar Leaf Tobacco (1899) |
It is a byproduct of the | fermentation of grain. |
MSG is obtained by the | fermentation of carbohydrates with a nitrogen source, us |
In ruminants, the gut | fermentation of ingested plant materials liberates phyto |
It may also improve the | fermentation of tarhana. |
etimes has a slightly sour taste due to the | fermentation of the batter before cooking. |
This process involves the | fermentation of fruit, as well as blending and aging of |
The butyric | fermentation of starch is aided by the direct addition o |
Biobutanol can be produced by | fermentation of biomass by the A.B.E. |
It is industrially prepared by the | fermentation of sugar or starch, brought about by the ad |
L-PAC is widely synthesized by | fermentation of benzaldehyde and dextrose. |
id the risk of botulism associated with the | fermentation of animal products in plastic containers. |
Butyryl phosphate is an intermediate in the | fermentation of butyric acid. |
It is produced by | fermentation of sugar by bacteria of the genus Alcaligen |
of leftover grape skins and seeds from the | fermentation of recioto and Amarone are added to the bat |
seful enzymes are produced using industrial | fermentation of A. niger. |
fermentation of transgenic bacteria or yeasts that expre | |
nt, jelly-like food product produced by the | fermentation of coconut water, which gels through the pr |
Monitoring the settling of juice and the | fermentation of grape material |
Fermentation of the wine takes place in temperature-cont | |
lene, which is cheaper than production from | fermentation of grains or sugarcane. |
ined as a byproduct, or contaminant, at the | fermentation of Geldanamycin. |
ellow soybeans (the lees left over from the | fermentation of soybeans to make soy sauce). |
They are also formed through microbial | fermentation of carbohydrates mainly in the large intest |
ium, cannabis, and alcohol derived from the | fermentation of cereals and fruits. |
mean any beverage obtained by the alcoholic | fermentation of any infusion or decoction of barley, mal |
is a glycosidic antibiotic produced at the | fermentation of a strain of Streptomyces griseus. |
ion of sugar, but as a direct result of the | fermentation of the starches contained in the sauce's in |
If | fermentation of the main batch starts to slow or appears |
iac took months with all the collection and | fermentation of herbs and other ingredients. |
Acetic acid production requires the | fermentation of organic material which must be carried o |
spent three years at Bristol working on the | fermentation of cider, and microoganisms that can affect |
bioethanol is produced by Fonterra from the | fermentation of whey, a by-product of New Zealand's larg |
otonyl-coenzyme A is an intermediate in the | fermentation of butyric acid, and in the metabolism of l |
It is prepared through liquid | fermentation of Myrothecium verrucaria mycelium after wh |
During the | fermentation of natto soybean, extracellular enzymes pro |
mately 3g of ethanol per day merely through | fermentation of its contents. |
me breweries use 100% Brettanomyces for the | fermentation of some of their beers, and omit Saccharomy |
tes into petroleum replacement products via | fermentation of renewable sugars." |
soil off from atmospheric oxygen and causes | fermentation of organic matter in the soil. |
r-Chelpin for their investigations into the | fermentation of sugar and fermentative enzymes. |
During | fermentation of the sugar, acid is formed and the pH of |
from Safracin B, an antibiotic obtained by | fermentation of the bacterium Pseudomonas fluorescens. |
He studied the rate of | fermentation of sucrose by yeast and suggested in 1892 t |
nd carried out research on cholera, and the | fermentation of opium and rice. |
In sparkling wine production, the secondary | fermentation often takes places in the wine bottle that |
In homofermentative | fermentation, one molecule of glucose is ultimately conv |
of its cell walls by steam scalding, light | fermentation, or drying. |
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