malting

简明释义

英[ˈmɔːltɪŋ]美[ˈmɔːltɪŋ]

n. 麦芽制造；麦芽作坊；麦粒发芽；制成麦芽糖

v. 用麦芽处理（malt 的 ing 形式）

英英释义

单词用法

同义词

反义词

例句

1.The quality of Australian malting barley and Canadian malting barley imported in Shanghai from 1996 to 1998 was analysed.

对1996 ~ 1998年度上海口岸进口的澳大利亚麦芽大麦和加拿大麦芽大麦的品质项目逐一进行了比较分析。

2.Main malting conditions, such as germinating temperature, steeping temperature and air-rest time had significant effects on the process with different extents and mechanisms.

主要制麦条件，如发芽温度、浸麦水温度、浸麦方式等，对这一过程有显著的影响，但影响程度及作用机制不。

3.Based on the external features of malting barley, harvest can be conducted in four junctures.

本试验以啤酒大麦的植株外观特征为依据，划分了四个不同收获时期。

4.By means of multielement analysis, 7 character indexes of 49 breeding material had been made by a main composition and cluster analysis in malting barley.

利用多元分析法对49个二棱型啤酒大麦育种材料的7个主要性状指标进行了主成份分析与聚类分析。

5.The frame or floor on which grain, usually barley, is spread in malting.

麦芽指的是发芽至开始出现根和茎的大麦。

6.Food executives are also warning about surging prices for feeding and malting barley, which could push higher the retail cost of products from poultry to beer.

食品业高管还警告称，饲料及啤酒用大麦的价格也在飙升，这可能推高从禽类到啤酒等各类产品的零售价格。

7.The frame or floor on which grain, usually barley, is spread in malting.

麦芽床框架或地板，在上面播撒谷物以使其发芽，通常是大麦。

8.Malt modification during malting has significant effect on the quality of malt, brewing and quality of beer.

大麦在制麦过程中的溶解对麦芽质量、啤酒的酿造以及成品啤酒的质量有重要的影响。

9.The speciality and method of wheat malting and process of roasting were studied.

探讨了小麦制麦工艺的特性、制麦方法及焙烤工艺。

10.Different types of grains can be used in malting 发芽, but barley is the most common.

虽然可以使用不同类型的谷物进行malting 发芽，但大麦是最常见的。

11.The process of malting 发芽 involves soaking barley in water to allow it to germinate.

将大麦浸泡在水中以使其发芽的过程称为malting 发芽。

12.Breweries rely on malting 发芽 to produce the sugars necessary for fermentation.

酿酒厂依靠malting 发芽来产生发酵所需的糖分。

13.The quality of beer is heavily influenced by the malting 发芽 process.

啤酒的质量受到malting 发芽过程的重大影响。

14.After malting 发芽, the grains are dried to stop the germination process.

在malting 发芽后，谷物会被干燥以停止发芽过程。

作文

The process of brewing beer is fascinating, and one of the key steps in this process is called malting. 麦芽化 is the method by which grains, usually barley, are soaked in water, allowed to germinate, and then dried in a kiln. This transformation is crucial because it converts the starches in the grain into fermentable sugars, which are essential for the fermentation process that creates alcohol. Understanding malting is vital for anyone interested in brewing, as it lays the foundation for the flavor and quality of the final product.The first step in malting involves selecting high-quality grains. Barley is the most commonly used grain due to its ideal enzyme content and husk structure, which aids in the brewing process. Once the barley is selected, it is soaked in water for a period of time, typically around 24 hours. This soaking process is crucial as it activates the enzymes within the grain, preparing them for the next stage of malting.After soaking, the grains are spread out on a malting floor or placed in a controlled environment to begin germination. During germination, the grains begin to sprout, and this is where the magic happens. The enzymes break down the starches into simpler sugars, which will later be fermented by yeast during brewing. This stage of malting usually lasts for about four to six days, and it requires careful monitoring to ensure optimal conditions for growth.Once germination is complete, the grains must be dried to halt the process. This is done using a kiln, where heat is applied to stop the germination and to develop the desired flavors and colors in the malt. The temperature and duration of drying can vary, resulting in different types of malt, such as pale, caramel, or roasted malts. Each type contributes unique characteristics to the beer, highlighting the importance of malting in the brewing process.The final product of malting is known as malt, which is a key ingredient in brewing. Malt not only provides the sugars needed for fermentation but also adds color, flavor, and body to the beer. Different styles of beer require different types of malt, and skilled brewers often experiment with various combinations to create distinct flavors and aromas.In summary, malting is an essential process in the production of beer that transforms raw grains into malt. This process not only influences the sugar content necessary for fermentation but also affects the overall flavor profile of the beer. Understanding malting allows brewers to craft beers that are rich in character and complexity. For anyone passionate about brewing, mastering the art of malting is a critical step towards creating exceptional beers that can be enjoyed by many.

酿造啤酒的过程非常迷人，其中一个关键步骤被称为麦芽化。麦芽化是将谷物，通常是大麦，浸泡在水中，允许其发芽，然后在烘干机中干燥的方法。这一转变至关重要，因为它将谷物中的淀粉转化为可发酵的糖，这对创造酒精的发酵过程是必不可少的。理解麦芽化对任何对酿酒感兴趣的人来说都是至关重要的，因为它为最终产品的风味和质量奠定了基础。麦芽化的第一步涉及选择高质量的谷物。大麦是最常用的谷物，因为它具有理想的酶含量和外壳结构，有助于酿造过程。一旦选择了大麦，就将其浸泡在水中，通常持续约24小时。这一浸泡过程至关重要，因为它激活了谷物内部的酶，为下一阶段的麦芽化做好准备。在浸泡后，谷物被铺在麦芽床上或放置在受控环境中以开始发芽。在发芽过程中，谷物开始萌芽，这就是魔法发生的地方。酶将淀粉分解为更简单的糖，这些糖将在酿造过程中被酵母发酵。这一阶段的麦芽化通常持续约四到六天，需要仔细监控以确保最佳生长条件。一旦发芽完成，必须对谷物进行干燥以停止这一过程。这是通过使用烘干机来完成的，在那里施加热量以停止发芽并发展出所需的风味和颜色。干燥的温度和时间可以变化，导致不同类型的麦芽，例如淡色、焦糖或烘焙麦芽。每种类型都为啤酒增添独特的特性，强调了麦芽化在酿造过程中的重要性。麦芽化的最终产品被称为麦芽，是酿造的关键成分。麦芽不仅提供发酵所需的糖，还为啤酒增添颜色、风味和口感。不同风格的啤酒需要不同类型的麦芽，熟练的酿酒师经常尝试各种组合，以创造出独特的风味和香气。总之，麦芽化是啤酒生产中不可或缺的过程，它将原料谷物转化为麦芽。这个过程不仅影响发酵所需的糖分含量，还影响啤酒的整体风味特征。了解麦芽化使酿酒师能够酿造出丰富个性和复杂性的啤酒。对于任何对酿酒充满热情的人来说，掌握麦芽化的艺术是创造出卓越啤酒的重要一步，这些啤酒可以被许多人享用。