1·The factors influencing malt crushing degree mainly include malt quality, saccharifying methods, and filtration methods.
影响粉碎度控制的主要因素有麦芽质量、糖化方法和过滤方法；
2·The addition of saccharifying enzyme could improve liquor yield and reduce liquor acidity produced by both the two species.
在添加糖化酶后，两种米种的酒分均有所提高，而酸度降低。
3·Solid state fermentation using mould bran as saccharifying agent is popularly adopted in vinegar manufacturing in this country.
目前我国食醋生产普遍采用固态发酵法，利用麸曲作为糖化剂。
4·The production test also indicated that pure wheat starter used as saccharifying agent and fermenting agent was inferior to 9010 wrapped starter.
生产试验表明，全小麦曲作为糖化、发酵剂的使用效果总体低于9010曲。
5·The molds having saccharifying enzyme capable of dehydrolyzing uncooked starch are Aspergillus niger, Aspergillus awamori, Rhizopus and endomycopsis fibuligera etc.
具有水解生淀粉能力的糖化酶的霉菌包括黑曲霉、泡盛曲霉、根霉、罗尔伏格菌和扣囊拟内孢霉等。
6·The technique of fermentation of uncooked starch for producing alcohol was hard to spread in large-scale distilleries because of the excessive use level of saccharifying enzyme.
糖化酶用量过大是淀粉质原料无蒸煮酒精发酵在大厂的实际应用中难于推广的重要原因之一。
7·Saccharifying enzyme and active dry yeast and cellulase were added in the process of liquid fermentation of residual dis-tillers grains of yellow rice wine for alcohol production.
添加糖化酶、活性干酵母和纤维素酶进行黄酒残糟液态发酵和蒸馏生产酒精。
8·The ginger dreg was separated from the extracting ginger juice, the ginger juice was pretreated again, the dreg was mixed in saccharifying, the ginger juice was mixed in fermenting.
将鲜姜渣汁分离，再对姜汁进行处理，渣在糖化中加入，姜汁在发酵中加入。