alcoholic fermentation

简明释义

酒精发酵

英英释义

例句

1.During the brewing process, yeast converts sugars into alcohol through alcoholic fermentation, which is known as 酒精发酵.

在酿造过程中，酵母通过酒精发酵将糖转化为酒精，这被称为酒精发酵。

2.Many traditional beverages are made using alcoholic fermentation, such as sake and beer, both of which involve 酒精发酵.

许多传统饮料是通过酒精发酵制成的，例如清酒和啤酒，它们都涉及到酒精发酵。

3.In the absence of oxygen, yeast will perform alcoholic fermentation to generate energy, resulting in 酒精发酵.

在缺氧的情况下，酵母会进行酒精发酵以产生能量。

4.The production of wine heavily relies on alcoholic fermentation, where grapes are fermented to create 酒精发酵.

葡萄酒的生产严重依赖于酒精发酵，葡萄经过发酵制作成酒。

5.Home brewers often experiment with different yeast strains to enhance alcoholic fermentation efficiency, leading to unique flavors from 酒精发酵.

家庭酿酒者常常尝试不同的酵母菌株，以提高酒精发酵的效率，从而产生独特的风味。

作文

Alcoholic fermentation is a fascinating biological process that has been utilized by humans for thousands of years. It occurs when yeast and some types of bacteria convert sugars into alcohol and carbon dioxide in the absence of oxygen. This process is not only crucial for the production of alcoholic beverages but also plays an essential role in various industries, including baking and biofuel production. Understanding alcoholic fermentation (酒精发酵) can provide insights into both ancient practices and modern scientific advancements.The history of alcoholic fermentation (酒精发酵) dates back to ancient civilizations. Archaeological evidence suggests that humans have been fermenting fruits and grains to produce alcohol for at least 7,000 years. The earliest known alcoholic beverages were likely made from fermented honey, rice, and fruits. Ancient Egyptians brewed beer, while the Chinese produced wine from rice and fruits. These early practices laid the groundwork for the development of fermentation techniques that are still used today.At its core, alcoholic fermentation (酒精发酵) involves the metabolic processes of yeast, particularly Saccharomyces cerevisiae. When yeast cells are placed in a sugary environment, they consume the sugars and convert them into ethanol (alcohol) and carbon dioxide. This reaction can be summarized by the following equation: C6H12O6 (glucose) → 2 C2H5OH (ethanol) + 2 CO2 (carbon dioxide). The carbon dioxide produced during this process is what causes bread to rise and gives fizzy drinks their bubbles.The significance of alcoholic fermentation (酒精发酵) extends beyond the production of alcoholic beverages. In the baking industry, the carbon dioxide generated during fermentation is what makes dough rise, resulting in fluffy bread and pastries. Without this process, many of our favorite baked goods would not exist. Additionally, alcoholic fermentation (酒精发酵) is also pivotal in the production of biofuels. Ethanol, produced through fermentation, can be used as a renewable energy source, reducing our reliance on fossil fuels and contributing to more sustainable energy practices.Moreover, the study of alcoholic fermentation (酒精发酵) has led to significant advancements in biotechnology. Scientists are exploring ways to enhance fermentation processes to increase efficiency and yield. Genetic engineering techniques are being applied to yeast strains to produce higher alcohol concentrations or to ferment different types of sugars. This research could lead to more effective production methods for both alcoholic beverages and biofuels, ultimately benefiting the economy and the environment.In conclusion, alcoholic fermentation (酒精发酵) is a vital process that has shaped human culture and industry for millennia. From ancient brewing practices to modern applications in baking and biofuels, the importance of fermentation cannot be overstated. As we continue to explore and understand this process, we may unlock new possibilities for sustainable practices and innovative products. The journey of alcoholic fermentation (酒精发酵) is a testament to the intersection of nature and human ingenuity, reminding us of the profound impact that simple biological processes can have on our lives.

酒精发酵是一个迷人的生物过程，几千年来一直被人类利用。当酵母和某些类型的细菌在缺氧的情况下将糖转化为酒精和二氧化碳时，就会发生这种过程。这个过程不仅对酒精饮料的生产至关重要，还在包括烘焙和生物燃料生产在内的多个行业中发挥着重要作用。理解酒精发酵（alcoholic fermentation）可以为我们提供对古代实践和现代科学进步的深入了解。酒精发酵（alcoholic fermentation）的历史可以追溯到古代文明。考古证据表明，人类至少在7000年前就开始发酵水果和谷物以生产酒精。最早的酒精饮料可能是由发酵的蜂蜜、米饭和水果制成的。古埃及人酿造啤酒，而中国人则用米和水果生产葡萄酒。这些早期的实践为今天仍在使用的发酵技术的发展奠定了基础。在其核心，酒精发酵（alcoholic fermentation）涉及酵母的代谢过程，特别是酿酒酵母（Saccharomyces cerevisiae）。当酵母细胞置于含糖环境中时，它们会消耗糖并将其转化为乙醇（酒精）和二氧化碳。这个反应可以用以下方程式总结：C6H12O6（葡萄糖）→ 2 C2H5OH（乙醇）+ 2 CO2（二氧化碳）。在这个过程中产生的二氧化碳使面包膨胀，并赋予汽水其气泡。酒精发酵（alcoholic fermentation）的重要性超越了酒精饮料的生产。在烘焙行业中，发酵过程中产生的二氧化碳使面团膨胀，从而导致松软的面包和糕点。如果没有这个过程，我们许多喜爱的烘焙食品将不存在。此外，酒精发酵（alcoholic fermentation）在生物燃料的生产中也至关重要。通过发酵生产的乙醇可以作为可再生能源，减少我们对化石燃料的依赖，并有助于更可持续的能源实践。此外，对酒精发酵（alcoholic fermentation）的研究已经导致了生物技术方面的重大进展。科学家们正在探索如何增强发酵过程，以提高效率和产量。基因工程技术正在应用于酵母菌株，以产生更高的酒精浓度或发酵不同类型的糖。这项研究可能会导致更有效的酒精饮料和生物燃料生产方法，最终使经济和环境受益。总之，酒精发酵（alcoholic fermentation）是一个重要的过程，数千年来塑造了人类文化和工业。从古代酿酒实践到现代烘焙和生物燃料的应用，发酵的重要性不容小觑。随着我们继续探索和理解这个过程，我们可能会开启可持续实践和创新产品的新可能性。酒精发酵（alcoholic fermentation）的旅程是自然与人类智慧交汇的见证，提醒我们简单的生物过程对我们生活的深远影响。