fermentation

简明释义

英[ˌfɜːmenˈteɪʃn]美[ˌfɜːrmenˈteɪʃn]

n. 发酵

英英释义

单词用法

同义词

反义词

例句

1.Fermentation is the final process. It occurs in 10-14 degrees Celsius, is cooled after that and freed from yeast.

最后一步是发酵。发酵温度在10到14摄氏度，接着再冷却并过滤掉酵母。

2.The fish would stay in the salt layers for a couple of months until the fermentation process was complete.

接着生鱼在盐层中被保留数月，直到发酵的过程完成为止。

3.Fermentation is the final process.

最后一步是发酵。

4.Intestinal gas is typically caused by the fermentation of undigested food, such as plant fiber, in the colon.

肠内气体主要由结肠内未消化的食物发酵产生，例如植物纤维。

5.White wine is the product of the fermentation of pure grape juice obtained from grapes by extraction from grapes.

白葡萄酒是从葡萄中提取纯葡萄汁发酵得到的产品。

6.Yohei dropped fermentation altogether and began serving sashimi-raw fish-with balls of vinegar rice.

洋平完全舍弃了发酵的过程，开始将生鱼片和醋饭团一起端上桌。

7.It takes 3 weeks to produce beer. Most time is spent on fermentation.

酿造啤酒需要三个星期。发酵过程占了大部分时间。

8.Ensure that they are clean and place into a fermentation bin. Crush with your clean hands or a sterilized stainless steel/plastic potato masher.

确保它们干净，将它们放进发酵箱里。用你干净的双手或是不锈钢/塑料的捣土豆器弄碎它们。

9.Indeed, if the bacteria killed the yeast during the fermentation period, the finished product could be overly sweet.

事实上，如果在发酵过程中细菌杀死了酵母，那么最终得到的产品可能口感过甜。

10.The process of making yogurt involves the fermentation 发酵 of milk by bacteria.

制作酸奶的过程涉及到牛奶的发酵。

11.During fermentation 发酵, sugars are converted into alcohol and carbon dioxide.

在发酵过程中，糖分被转化为酒精和二氧化碳。

12.The fermentation 发酵 of cabbage creates sauerkraut, a popular side dish.

卷心菜的发酵会产生酸菜，这是一种受欢迎的配菜。

13.Beer is produced through the fermentation 发酵 of grains like barley.

啤酒是通过大麦等谷物的发酵生产的。

14.The fermentation 发酵 process can take several days to weeks, depending on the product.

根据产品的不同，发酵过程可能需要几天到几周的时间。

作文

Fermentation is a fascinating biological process that has been utilized by humans for thousands of years. It involves the conversion of sugars into acids, gases, or alcohol through the action of microorganisms, primarily yeasts and bacteria. This natural process not only plays a crucial role in food production but also contributes significantly to various industrial applications. Understanding fermentation (发酵) can enhance our appreciation for many of the foods we consume daily, as well as provide insight into the science behind them. One of the most prominent examples of fermentation (发酵) is the production of alcoholic beverages. When yeast ferments sugars present in fruits or grains, it produces ethanol and carbon dioxide. This process is essential in making beer, wine, and spirits. The type of yeast used, the temperature, and the duration of fermentation (发酵) can all influence the flavor and quality of the final product. For instance, lager beers are typically fermented at cooler temperatures than ales, resulting in distinct taste profiles. In addition to alcoholic beverages, fermentation (发酵) is key in creating a variety of fermented foods. Products like yogurt, kefir, sauerkraut, and kimchi rely on beneficial bacteria to transform their ingredients into flavorful and nutritious options. The fermentation (发酵) process not only enhances the taste but also improves the digestibility of these foods and increases their nutritional value by producing vitamins and probiotics that support gut health. Moreover, fermentation (发酵) is not limited to food and drink. It has significant implications in the field of biotechnology. For example, in the production of biofuels, specific strains of bacteria are employed to convert organic materials into ethanol or methane, providing a renewable energy source. This application of fermentation (发酵) showcases its potential in addressing environmental challenges and promoting sustainability. The science of fermentation (发酵) is intricate and requires a careful balance of conditions to achieve desired outcomes. Factors such as pH, temperature, and oxygen levels must be monitored closely. In some cases, controlled fermentation (发酵) processes are employed to ensure consistency and quality in production. For example, in winemaking, vintners may choose to inoculate must with specific yeast strains to control the fermentation (发酵) process and produce wine with unique characteristics. Furthermore, the study of fermentation (发酵) has led to innovations in food preservation. By fermenting foods, we can extend their shelf life and reduce spoilage. This method of preservation has been practiced for centuries, allowing communities to store food for longer periods, especially during times of scarcity. The art of fermentation (发酵) thus intertwines with cultural traditions, as different regions develop unique fermented products based on local ingredients and practices. In conclusion, fermentation (发酵) is a vital process that impacts our lives in numerous ways, from the food we eat to the energy we use. Its historical significance and modern applications highlight the importance of understanding this biological phenomenon. As we continue to explore the potential of fermentation (发酵), we can appreciate not only the flavors it brings to our tables but also its contributions to health, sustainability, and innovation.