titrable acidity

简明释义

滴定酸度

英英释义

例句

1.The winemaker tested the Titrable Acidity to determine the balance of flavors in the wine.

酿酒师测试了可滴定酸度以确定葡萄酒的风味平衡。

2.The laboratory results showed a Titrable Acidity of 0.8%, which is within the acceptable range.

实验室结果显示可滴定酸度为0.8%，这在可接受范围内。

3.In brewing, adjusting the Titrable Acidity can enhance the final beer flavor.

在酿造过程中，调整可滴定酸度可以增强最终啤酒的风味。

4.Monitoring the Titrable Acidity is crucial for ensuring the quality of fruit juices.

监测可滴定酸度对于确保果汁的质量至关重要。

5.A higher Titrable Acidity level can indicate that the cheese is aging properly.

较高的可滴定酸度水平可能表明奶酪正在正确成熟。

作文

Titrable acidity is a term commonly used in chemistry and food science to describe the total amount of acid present in a solution that can be neutralized by a base. This concept is particularly important in various fields, such as winemaking, brewing, and food preservation, where the acidity level can greatly influence the taste, quality, and stability of the final product. Understanding titrable acidity (可滴定酸度) is crucial for producers who aim to create products with specific flavor profiles and shelf lives.In winemaking, for instance, titrable acidity (可滴定酸度) plays a vital role in determining the balance of flavors in the wine. A certain level of acidity is necessary to enhance the freshness and crispness of the wine, while too much acidity can lead to an unpleasant sour taste. Winemakers often measure titrable acidity (可滴定酸度) during the fermentation process to ensure that the wine maintains its desired characteristics. By adjusting the acidity through various methods, such as adding tartaric acid or blending with other wines, they can achieve the perfect balance that appeals to consumers.Similarly, in the brewing industry, titrable acidity (可滴定酸度) is essential for producing beers with the right flavor and mouthfeel. Different styles of beer require different levels of acidity, and brewers must carefully monitor this parameter throughout the brewing process. For example, sour beers intentionally have higher levels of titrable acidity (可滴定酸度) to create their distinctive tartness, which is achieved through specific fermentation techniques involving wild yeast and bacteria. On the other hand, lagers and ales typically have lower acidity levels, contributing to their smoother taste.In the realm of food preservation, titrable acidity (可滴定酸度) is a critical factor in ensuring the safety and longevity of various products. High acidity levels can inhibit the growth of harmful bacteria, making acidic foods like pickles and sauerkraut less prone to spoilage. Food scientists often analyze titrable acidity (可滴定酸度) when developing new preservation methods or improving existing ones. By understanding how acidity affects microbial growth, they can create safer and more palatable food options for consumers.Moreover, measuring titrable acidity (可滴定酸度) is not just limited to professional environments; home cooks and enthusiasts can also benefit from this knowledge. For those interested in making their own fermented foods or beverages, understanding how to measure and adjust titrable acidity (可滴定酸度) can lead to better results. Simple pH test kits are available that allow individuals to determine the acidity levels in their creations, enabling them to tweak recipes for optimal flavor and safety.In conclusion, titrable acidity (可滴定酸度) is a fundamental concept that spans multiple industries, influencing the taste, quality, and safety of food and beverages. Whether in winemaking, brewing, or food preservation, understanding and managing acidity levels is key to producing desirable products. For both professionals and home enthusiasts, a comprehensive grasp of titrable acidity (可滴定酸度) can significantly enhance their culinary experiences and outcomes.

可滴定酸度是一个常用于化学和食品科学的术语，描述了可以被碱中和的溶液中存在的总酸量。这个概念在多个领域中尤为重要，比如酿酒、酿造和食品保存，其中酸度水平会极大地影响最终产品的味道、质量和稳定性。理解可滴定酸度对于那些希望创造特定风味和保质期的生产者来说至关重要。例如，在酿酒过程中，可滴定酸度在决定葡萄酒的味道平衡方面扮演着重要角色。适当的酸度水平是增强葡萄酒清新感和脆感所必需的，而过高的酸度则可能导致不愉快的酸味。酿酒师通常在发酵过程中测量可滴定酸度，以确保葡萄酒保持其理想特性。通过添加酒石酸或与其他葡萄酒混合等各种方法调整酸度，他们可以达到消费者所青睐的完美平衡。同样，在酿造行业中，可滴定酸度对于生产具有正确风味和口感的啤酒至关重要。不同风格的啤酒需要不同的酸度水平，酿酒师必须在整个酿造过程中仔细监控这一参数。例如，酸啤酒故意具有较高的可滴定酸度，以创造其独特的酸味，这是通过涉及野生酵母和细菌的特定发酵技术实现的。另一方面，拉格和艾尔通常具有较低的酸度水平，这有助于它们更平滑的口味。在食品保存领域，可滴定酸度是确保各种产品安全性和耐久性的关键因素。高酸度水平可以抑制有害细菌的生长，使酸性食品如泡菜和酸菜不易变质。食品科学家在开发新的保存方法或改进现有方法时，通常会分析可滴定酸度。通过理解酸度如何影响微生物生长，他们可以为消费者创造更安全、更可口的食品选择。此外，测量可滴定酸度不仅限于专业环境；家庭厨师和爱好者也可以从这一知识中受益。对那些有兴趣制作自制发酵食品或饮料的人来说，理解如何测量和调整可滴定酸度可以带来更好的结果。市面上有简单的pH测试工具，可以让个人确定他们创作中的酸度水平，从而能够调整食谱以获得最佳的风味和安全性。总之，可滴定酸度是一个基本概念，跨越多个行业，影响食品和饮料的味道、质量和安全性。无论是在酿酒、酿造还是食品保存中，理解和管理酸度水平是生产理想产品的关键。对于专业人士和家庭爱好者而言，全面掌握可滴定酸度可以显著提升他们的烹饪体验和成果。