after fermentation

基本解釋

Kick: was test after fermentation fermented grains of loose degrees.
腳踢：則是測試發(fā)酵後酒醅的松散度。
After fermentation, grapes contain sugar will gradually turned into alcohol and carbon dioxide.
經(jīng)過發(fā)酵，葡萄中所含的糖份會逐漸轉(zhuǎn)成酒精和二氧化碳。
After fermentation part of yeast under pressure in carbon dioxide champagne, produce amino acid waste.
發(fā)酵後一部分香檳酵母在二氧化碳壓力下自溶，産生氨基酸。

After months of fermentation, this produces a beverage with 12% alcohol, similar to wine.
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The fermentation that occurs after a few days gives the starter its sour smell.
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