1·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。
2·The fermentation parameters, ratio of pineapple fruit and fermented wort, processing technology, and quality index were established based on the result of the experiment.
通过试验确定了发酵工艺参数，以及果汁和发酵麦芽汁的配比，并确定了产品的生产工艺流程和质量控制指标。
3·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。
4·The cooled wort is inoculated with Saccharomyces yeast and fermentation of the sugarformed 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。
5·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。