| 单词 | 发酵 |
| 释义 | 〔leavening〕An agent that causes rising, fermentation, or ferment; leaven.See Synonyms at catalyst 发酵剂：导致突起、发芽或发酵的制剂；发酵剂 参见 catalyst〔preserve〕Often preserves Fruit cooked with sugar to protect against decay or fermentation. 常作 preserves 蜜饯：为保护免遭腐坏或发酵而用糖煮的水果〔torula〕Any of a group of fungi similar to the yeasts but lacking asci, many of which ferment sugars and are commonly found in dairy products. Also called torula yeast 圆酵母：一种似酵母的真菌，无有性孢子，其中许多种类能使糖发酵，其一般用于奶制食品中 也作 torula yeast〔saccharomyces〕Any of several single-celled yeasts belonging to the genusSaccharomyces that lack a true mycelium and many of which ferment sugar. 酵母：酵母属 中几种缺少真正菌体的单细胞酵母，许多酵母能使糖发酵 〔leaven〕To cause to rise, especially by fermentation.使膨胀，尤指通过发酵〔stum〕To ferment (vapid wine) by adding stum.加葡萄汁使（淡而无味的酒）增进发酵〔light〕Having a spongy or flaky texture; well-leavened:松软的：质地疏松的；发酵发得好的：〔zymurgy〕The branch of chemistry that deals with fermentation processes, as in brewing. 酿造学：研究发酵过程的化学分支，例如酿酒〔kieselguhr〕Gur, Guhr [ferment, earthy deposit from water] from gären [to ferment] blend of Middle High German jësan from Old High German, Middle High German *jern [to cause to ferment] from Old High German jerian * see yes- Gur, Guhr [发酵剂，水中沉淀出的泥] 源自 gären [发酵] 混合了 中古高地德语 jësan 源自 古高地德语 中古高地德语 *jern [使发酵] 源自 古高地德语 jerian * 参见 yes- 〔fox〕To make (beer) sour by fermenting.使（啤酒）发酵〔sack〕Any of various light, dry, strong wines from Spain and the Canary Islands, imported to England in the 16th and 17th centuries.萨克葡萄酒：16和17世纪产于西班牙和加那利群岛出口到英国的发酵很好的干烈葡萄酒〔proof〕To work (dough) into proper lightness.发酵：把（干面团）做成合适软度的〔fermentative〕Capable of causing or undergoing fermentation.能引起或经历发酵的〔beer〕A carbonated beverage produced by a method in which the fermentation process is either circumvented or altered, resulting in a finished product having an alcohol content of no more than 0.01 percent.碳酸饮料：生产工艺中绕开或改变发酵过程，最终产品酒精含量不超过0.01的一种碳酸饮料〔tequila〕An alcoholic liquor distilled from the fermented juice of the Central American century plantAgave tequilana. 特奎拉酒，龙舌兰酒：从中美洲龙舌兰科植物墨西哥龙舌兰 的发酵过的液汁中提炼出的一种酒 〔stum〕Dutch stom [dumb, stum] 荷兰语 stom [无说话能力的，哑的，未发酵或半发酵的葡萄汁] 〔soy〕A salty brown liquid condiment made by fermenting soybeans in brine.酱油：一种通过将大豆在卤水中发酵而制成的棕色咸味调味品〔mescal〕A Mexican liquor distilled from the fermented juice of certain species of agave.龙舌兰酒：一种墨西哥烈酒，用蒸馏某种龙舌兰的发酵液汁制成〔kefir〕A creamy drink made of fermented cow's milk.可佛：一种奶油状饮料，用发酵后的牛奶制成〔sweatbox〕A box in which something, such as hides or fruit, is fermented by sweating.发汗箱：放置毛皮或水果使其通过脱水而发酵的箱子〔raise〕To cause (dough) to puff up.发酵：使（面团）膨胀〔dry〕Not sweet as a result of the decomposition of sugar during fermentation. Used of wines.无甜味的：由于发酵期间糖的分解而失去甜味的。用于酒〔lactobacillus〕Any of various rod-shaped, nonmotile aerobic bacteria of the genusLactobacillus that ferment lactic acid from sugars and are the causative agents in the souring of milk. 乳酸杆菌：任一种杆状的乳杆菌 属的不游动好氧菌，它能使糖发酵产生乳酸，也是牛奶发酸的导因 〔cocoa〕A powder made from cacao seeds after they have been fermented, roasted, shelled, ground, and freed of most of their fat.可可粉：由可可豆经过发酵、烘烤、除壳、研磨和除去大部分脂肪而做成的粉〔vinify〕To convert (the juice of grapes, for example) into wine by the process of fermentation.酿酒：通过发酵使（如葡萄汁）变成酒的过程〔chocolate〕Fermented, roasted, shelled, and ground cacao seeds, often combined with a sweetener or flavoring agent.巧克力：经发酵、烘焙、去壳、碾碎并且常加入甜味剂或调味剂的可可豆〔rum〕An alcoholic liquor distilled from fermented molasses or sugar cane.朗姆酒，糖蜜酒：从发酵的糖蜜或甘蔗中提取的一种含酒精的液体〔bioprocess〕Production of a commercially useful chemical or fuel by a biological process, such as microbial fermentation or degradation.生物制品：用生物学过程生产商用化学药品或燃料，如微生物发酵或降解过程〔alcohol〕Abbr. al.,alc.A colorless, volatile, flammable liquid, C2H 5OH, synthesized or obtained by fermentation of sugars and starches and widely used, either pure or denatured, as a solvent and in drugs, cleaning solutions, explosives, and intoxicating beverages. Also called ethanol ,ethyl alcohol ,grain alcohol 缩写 al.,alc.酒精，乙醇：由糖和淀粉发酵后合成或取得并且广泛使用的一种无色、易挥发、易燃的液体，C2H 5OH，无论纯酒精或变性酒精都可作为溶剂及用于医药、净化溶解、炸药和麻醉性饮料 也作 ethanol,ethyl alcohol,grain alcohol〔toddy〕A liquor fermented from this sap.棕榈酒：一种用这种汁液发酵而成的酒〔brandy〕An alcoholic liquor distilled from wine or fermented fruit juice.白兰地：从葡萄酒或发酵果汁中蒸发出来的一种含酒精的烈酒〔kirsch〕A colorless brandy made from the fermented juice of cherries.樱桃白兰地酒：用发酵的樱桃汁制成的无色白兰地酒〔fermenter〕Also fer.men.tor An apparatus that maintains optimal conditions for the growth of microorganisms, used in large-scale fermentation and in the commercial production of antibiotics and hormones. 也作 fer.men.tor 发酵的装置：一种能为微生物生长提供最佳条件的装置，用于大规模的发酵以及商业激素和抗生素的生产〔ale〕A fermented alcoholic beverage containing malt and hops, similar to but heavier than beer.麦芽酒：含有麦芽和干燥蛇麻草花成份的一种发酵酒精饮料，同啤酒类似但酒精浓度高于啤酒〔couch〕To be in a heap or pile, as leaves for decomposition or fermentation.使成堆：成堆或团，例如树叶堆积起来分解或发酵〔maraschino〕A cordial made from the fermented juice and crushed pits of the marasca cherry.黑樱桃酒：用欧洲酸樱桃发酵的汁和压碎的核制成的一种香酒〔perry〕A fermented, often effervescent beverage made from pears.梨子酒：一种由梨发酵制成、常常起泡的饮料〔leaven〕An agent, such as yeast, that causes batter or dough to rise, especially by fermentation.酵素：一种可使面粉糊或面团发大的制剂，尤指通过发酵，如酵母菌〔proof〕To become properly light for cooking:发酵：变得适合烹调的松软：〔yeasty〕a yeasty froth; yeasty bread dough; a yeasty home-brewed beer.发酵泡沫；发酵面团；家酿发酵啤酒 |
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