poorly attenuating yeast

简明释义

低发酵力酵母

英英释义

例句

1.The brewer decided to switch to a different strain after realizing that the poorly attenuating yeast 发酵能力差的酵母 wasn't fermenting the beer properly.

酿酒师决定换一种不同的酵母，因为他意识到这款poorly attenuating yeast 发酵能力差的酵母没有正确发酵啤酒。

2.The recipe called for a poorly attenuating yeast 发酵能力差的酵母 to achieve a sweeter finish.

这个配方要求使用poorly attenuating yeast 发酵能力差的酵母以达到更甜的口感。

3.Many homebrewers struggle with poorly attenuating yeast 发酵能力差的酵母 because it doesn't produce the expected alcohol content.

许多家庭酿酒者在使用poorly attenuating yeast 发酵能力差的酵母时遇到困难，因为它无法产生预期的酒精含量。

4.Using poorly attenuating yeast 发酵能力差的酵母 can lead to higher residual sugars in the final product.

使用poorly attenuating yeast 发酵能力差的酵母可能导致最终产品中残留糖分较高。

5.Brewers often experiment with poorly attenuating yeast 发酵能力差的酵母 to create unique flavor profiles.

酿酒师常常尝试使用poorly attenuating yeast 发酵能力差的酵母来创造独特的风味特征。

作文

Yeast is a fascinating organism that plays a crucial role in various fermentation processes, especially in the production of alcoholic beverages and bread. Among the different types of yeast, some are known for their efficiency in converting sugars into alcohol and carbon dioxide, while others may not perform as well. One such type is referred to as poorly attenuating yeast, which translates to 发酵能力差的酵母 in Chinese. This term describes yeast strains that have a lower ability to ferment sugars completely, resulting in higher residual sugar levels in the final product.The concept of attenuation in yeast fermentation is essential for brewers and bakers alike. In brewing, for instance, achieving the right level of attenuation is vital for producing beer with the desired sweetness, body, and alcohol content. When using poorly attenuating yeast, brewers might find that their beer is sweeter than intended, as the yeast fails to consume all the fermentable sugars. This can lead to a product that is not only sweeter but also potentially cloying, which may not be appealing to all consumers.In baking, the use of poorly attenuating yeast can also have significant implications. Bread made with this type of yeast may not rise as much as expected, leading to denser loaves. The residual sugars left in the dough can affect the crust color and flavor, resulting in a product that differs from what was originally desired. Bakers must carefully choose their yeast strains to ensure they achieve the right balance of flavor and texture in their baked goods.Moreover, the choice of yeast can impact the overall fermentation time. Poorly attenuating yeast may require longer fermentation periods to achieve the desired results, which can be a disadvantage in commercial settings where efficiency is key. Therefore, understanding the characteristics of different yeast strains is essential for anyone involved in fermentation processes.Interestingly, some brewers and bakers intentionally choose to work with poorly attenuating yeast for specific styles of beer or types of bread. For example, certain sweet beers, like milk stouts, benefit from the residual sugars left by these yeast strains, creating a rich, creamy mouthfeel. Similarly, some artisan breads may utilize poorly attenuating yeast to enhance the flavor profile and create a unique texture. This highlights the importance of understanding how different yeast strains can affect the final product, allowing for creativity and innovation in brewing and baking.In conclusion, the term poorly attenuating yeast (发酵能力差的酵母) encompasses a range of yeast strains that do not fully ferment sugars, resulting in sweeter and denser products. While this characteristic can pose challenges for brewers and bakers, it also opens the door to creative possibilities. By understanding the nuances of yeast fermentation, individuals can make informed choices that align with their desired outcomes, whether they are crafting a refreshing beer or baking a delightful loaf of bread. Ultimately, the world of yeast is rich and diverse, offering endless opportunities for exploration and experimentation.

酵母是一种迷人的生物，在各种发酵过程中扮演着至关重要的角色，尤其是在酒精饮料和面包的生产中。在不同类型的酵母中，有些以高效地将糖转化为酒精和二氧化碳而闻名，而另一些则可能表现得不那么理想。其中一种被称为poorly attenuating yeast，翻译成中文是发酵能力差的酵母。这个术语描述了那些发酵糖分能力较低的酵母菌株，导致最终产品中的残余糖分较高。酵母发酵中的衰减概念对于酿酒师和面包师来说至关重要。例如，在酿造时，实现适当的衰减水平对于生产具有所需甜度、口感和酒精含量的啤酒至关重要。当使用poorly attenuating yeast时，酿酒师可能会发现他们的啤酒比预期的更甜，因为酵母未能消耗掉所有可发酵的糖。这可能导致产品不仅更甜，而且可能令人厌烦，这对所有消费者来说并不吸引人。在烘焙中，使用poorly attenuating yeast也可能带来重大影响。用这种类型的酵母制作的面包可能不会像预期那样膨胀，导致面包更加致密。面团中剩余的糖分可能会影响外壳的颜色和风味，导致最终产品与原本期望的有所不同。面包师必须仔细选择他们的酵母菌株，以确保他们在烘焙产品中实现正确的风味和质地平衡。此外，酵母的选择还会影响整体发酵时间。Poorly attenuating yeast可能需要更长的发酵时间才能达到预期的结果，这在商业环境中可能是一个缺点，因为效率是关键。因此，理解不同酵母菌株的特性对于任何参与发酵过程的人来说都是至关重要的。有趣的是，一些酿酒师和面包师故意选择使用poorly attenuating yeast来制作特定风格的啤酒或面包类型。例如，某些甜啤酒，如牛奶黑啤酒，受益于这些酵母菌株留下的残余糖分，从而创造出丰富、奶油般的口感。同样，一些手工艺面包可能利用poorly attenuating yeast来增强风味特征并创造独特的质地。这突显了理解不同酵母菌株如何影响最终产品的重要性，使创新和创造力在酿酒和烘焙中得以实现。总之，术语poorly attenuating yeast（发酵能力差的酵母）涵盖了一系列未能完全发酵糖分的酵母菌株，导致更甜和更致密的产品。虽然这一特性可能给酿酒师和面包师带来挑战，但也为创造性提供了机会。通过了解酵母发酵的细微差别，个人可以做出符合其预期结果的明智选择，无论是酿造清爽的啤酒还是烘焙美味的面包。最终，酵母的世界丰富多彩，提供了无尽的探索和实验机会。