| 摘要 |
<p>In the production of alcoholic beverages by the yeast fermentation of suitable substrates, the fermentation is carried out in two stages, in the first of which from 10 to 75% by volume of the total amount of water is present and which is continued until an active, substantially pure pitching yeast fermentation is taking place, and the fermentation mixture is then mixed with the balance of the water for the second stage.</p> |
