malt

简明释义

英[mɔːlt;mɒlt]美[mɔːlt]

n. 麦芽；麦芽酒

adj. 麦芽的；含麦芽的，用麦芽作的

vt. 用麦芽处理

n. （Malt）人名；（俄）马尔特

复 数 m a l t s

第 三 人 称 单 数 m a l t s

现 在 分 词 m a l t i n g

过 去 式 m a l t e d

过 去 分 词 m a l t e d

英英释义

单词用法

同义词

反义词

例句

1.There’s Red Horse Malt Liquor on his breath, but he seems sober enough.

司机嘴里有红马牌啤酒的味道，但他看起来还足够清醒。

2.German beer has traditionally been made from just four ingredients – hops, malt, yeast, and water.

德国啤酒传统上一直是只由4种原料酿造而成的–啤酒花、麦芽、酵母和水。

3.Root vegetables are planted in a pot whose "soil" is made of malt and hazelnut flour.

根类蔬菜被种植到一个花盆中，“土壤”是用麦芽和榛子粉做成的。

4.He asks this British correspondent to prescribe a decent shinguru moruto—single malt—for his depression.

为了振奋精神，他让这位英国记者给他来一杯上好的单一麦芽苏格兰威士忌。

5.Glyphosate in malt and beer originated from barley that was treated in the field.

麦芽与啤酒中的草甘膦残留量来自农田施用过草甘膦的大麦。

6.Objective: To study the endoscopic features of gastric mucosa associated lymphoid tissue (MALT) lymphoma.

目的：探讨胃黏膜相关淋巴组织(MALT)淋巴瘤的内镜特征。

7.You can buy malt sugar candy at any time.

你可以随时买到麦芽糖。

8.The recipe calls for both pale and dark malt to achieve a balanced flavor.

这个配方需要使用浅色和深色的麦芽以达到平衡的风味。

9.To make the perfect stout, you need to choose the right roasted malt.

要制作完美的黑啤酒，你需要选择合适的烘焙麦芽。

10.He prefers his whiskey made from single malt rather than blended.

他更喜欢用单一麦芽酿造的威士忌，而不是混合型的。

11.After mashing the malt, the sugars are extracted for fermentation.

在对麦芽进行糖化后，糖分被提取用于发酵。

12.The brewer decided to use a special type of malt for his new beer recipe.

酿酒师决定为他的新啤酒配方使用一种特殊类型的麦芽。

作文

Malt is a crucial ingredient in the brewing and distilling industries. It primarily refers to grains, usually barley, that have been soaked in water and allowed to germinate before being dried in a kiln. This process of germination develops enzymes that convert starches into fermentable sugars, which are essential for producing alcohol. The use of malt (麦芽) dates back thousands of years, and its significance in the production of beer and whiskey cannot be overstated. The history of malt (麦芽) can be traced back to ancient civilizations, where early brewers discovered that soaking grains in water resulted in fermentation, leading to the creation of alcoholic beverages. Over time, the techniques for producing malt (麦芽) evolved, with different cultures developing their own methods and preferences. For instance, in Germany, the traditional method of producing malt (麦芽) involves using specific varieties of barley that yield a rich flavor profile, which is highly sought after by brewers worldwide. In modern times, the production of malt (麦芽) has become a sophisticated process. After the grains are soaked and germinated, they are dried at various temperatures to produce different types of malt (麦芽), such as pale malt (麦芽), caramel malt (麦芽), and roasted malt (麦芽). Each type contributes unique flavors and colors to the final product, allowing brewers to create a wide range of beers, from light lagers to dark stouts. Furthermore, malt (麦芽) is not only used in brewing but also plays a significant role in baking and cooking. It can enhance the flavor of bread and pastries, adding depth and richness. Many bakers incorporate malt (麦芽) extract or powder into their recipes to achieve a desirable sweetness and improve the texture of their baked goods. In addition to its culinary uses, malt (麦芽) has nutritional benefits. It is a source of vitamins, minerals, and antioxidants, making it a valuable addition to a balanced diet. Some health-conscious consumers seek out products containing malt (麦芽) for its potential health benefits, including improved digestion and increased energy levels. In conclusion, malt (麦芽) is an essential component in various industries, particularly in brewing and baking. Its historical significance, diverse applications, and nutritional value make it a fascinating subject worthy of exploration. Whether you are enjoying a craft beer brewed with high-quality malt (麦芽) or savoring a slice of freshly baked bread, the influence of malt (麦芽) is undoubtedly present in many aspects of our culinary experiences.

麦芽是酿酒和蒸馏工业中至关重要的成分。它主要指的是通常为大麦的谷物，这些谷物经过浸水后允许发芽，然后在烘干机中烘干。这一发芽过程会产生将淀粉转化为可发酵糖的酶，而这些糖对于生产酒精至关重要。麦芽的使用可以追溯到数千年前，其在啤酒和威士忌生产中的重要性不容小觑。麦芽的历史可以追溯到古代文明，早期酿酒师发现将谷物浸泡在水中会导致发酵，从而创造出酒精饮料。随着时间的推移，生产麦芽的技术不断演变，不同文化发展出各自的方法和偏好。例如，在德国，传统的麦芽生产方法使用特定品种的大麦，这些大麦能产生丰富的风味，这在全球酿酒师中备受追捧。在现代，麦芽的生产已成为一种复杂的过程。在谷物浸泡和发芽后，它们会在不同温度下烘干，以生产不同类型的麦芽，例如淡色麦芽、焦糖麦芽和烘焙麦芽。每种类型都为最终产品贡献独特的风味和颜色，使酿酒师能够创造出各种啤酒，从清淡的拉格啤酒到浓郁的黑啤酒。此外，麦芽不仅用于酿酒，还在烘焙和烹饪中发挥着重要作用。它可以增强面包和糕点的风味，增加深度和丰富性。许多面包师在食谱中加入麦芽提取物或粉末，以达到理想的甜度并改善烘焙食品的质地。除了其烹饪用途，麦芽还具有营养益处。它是维生素、矿物质和抗氧化剂的来源，使其成为均衡饮食的重要补充。一些注重健康的消费者寻求含有麦芽的产品，以获取其潜在的健康益处，包括改善消化和提高能量水平。总之，麦芽是各个行业中的基本组成部分，特别是在酿酒和烘焙中。其历史意义、多样化的应用和营养价值使其成为一个值得探索的迷人主题。无论您是在享用一杯用优质麦芽酿制的精酿啤酒，还是在品尝一片新鲜烘焙的面包，麦芽无疑在我们许多烹饪体验中发挥着影响。