堆积发酵 meaning in Chinese

heafermentation

The techniques used in soft - thick luzhou liquor production , which include the enrichment of microbial in manmade cellar mud , koji making technology , piling , fermentation and distil improvement , are described
摘要绵柔丰满浓香型白酒生产中应重视如下四方面的技术措施：人工窖泥培养微生物区系的完善性、大曲培制工艺中增加蛋白源和提高蛋白酶活力、堆积发酵在生产中的应用及蒸馏设备的改进。
The long - term domestication of liquor - making microbes under the unique liquor - making environment of maotai liquor ( high temperature starter - making , high temperature stacking fermentation , and high temperature anaerobic fermentation etc . ) and the succession of microbial groups through heredity , mutation , growth and derivation etc . had accumulated abundant high temperature resistant , high acid resistant and high alcoholicity resistant extreme microbes
摘要茅台酒独特的极端高温制曲、高温堆积发酵、高温厌氧发酵等酿酒环境长期对酿酒微生物进行驯化，各种微生物经过遗传、变异、消长和衍化等微生物群落的演替，促成了酿酒微生态环境中丰富的耐高温、耐高酸和耐高酒度等极端微生物的富集。