Jingoism
发表于 2025-3-23 13:08:51
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重叠
发表于 2025-3-23 17:03:23
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Demonstrate
发表于 2025-3-23 19:11:34
978-94-010-6992-2Elsevier Science Publishers LTD 1989
Irascible
发表于 2025-3-24 02:08:47
Zwischenbemerkung: Lerntransfer,A number of microorganisms can grow in grape must, depending on its composition:
感情脆弱
发表于 2025-3-24 02:40:38
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担忧
发表于 2025-3-24 07:24:55
Zwischenbemerkung: Lerntransfer,During traditional brewery fermentations, metabolic regulatory control systems determine such cyclic phenomena as sequential uptake of amino acids and fermentable sugars by the brewing yeast cell which, together with synthesis of essential lipids, allows regulated cell growth and division and maintains cellular integrity.
Accede
发表于 2025-3-24 10:57:12
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Neolithic
发表于 2025-3-24 16:58:21
Tool C: Berufsbegleitende Lernberatung,The overall pattern of grape must fermentation is the combined result of a large number of factors, such as must components (i.e. sugar, nutrient and growth factor concentrations, acidity and phenolic content), microflora and operating conditions (viz. temperature, oxygen level and agitation).
怒目而视
发表于 2025-3-24 19:48:29
Zwischenbemerkung: Lerntransfer,Unlike other fermentation processes for the production of ethanol for beverages or industrial uses, enology presents considerable and precise constraints on the applicative transfer of increased knowledge about the metabolism of yeast.
凹处
发表于 2025-3-25 02:21:03
Michael Kerres,Tobias Hölterhof,Martin RehmMost fermented drinks have a vegetable origin. They result mainly from enzymic activities which can come either from the raw material or from microorganisms.