fermentation state meaning in Chinese

粕酵阶段

The brewing characteristics of shaoxing wine were presented in the following eleven aspects : the uniqueness of adjunct materials and the variety of different wine , the treatment of soaking rice at low temperature for a long time , the variety of fermentation state , the characteristics of rice wine broth , the variety and complexity of microorganisms , the uniqueness of inoculation and strain preservation , the process of mixed fermentation of yeast and lactic acid bacteria ( e . g . the concurrence of saccharification , yeast fermentation and lactic fermentation ) , the over - mixing of different liquors , the high sterilization temperature , and the storage of produced wine
摘要该文从11个方面论述了绍兴黄酒的酿造特点，即配料的特殊性和酒种的多样性；低温长时间浸米；发酵状态的多样性；黄酒醪的发酵特点；微生物的多样性，复杂性；接种方式独特；菌种保存方法独特；酵母与乳酸杆菌协同作用的混合发酵并行的过程（即边糖化、边酵母发酵、边乳酸发酵同时进行的三边发酵）；酒液勾兑；较高的灭菌温度；成品酒的贮存。