alcoholic fermentation

简明释义

酒精发酵

英英释义

例句

1.The process of making beer relies heavily on alcoholic fermentation 酒精发酵 to convert sugars into alcohol.

酿造啤酒的过程严重依赖于酒精发酵 酒精发酵将糖转化为酒精。

2.Different strains of yeast can yield different results in alcoholic fermentation 酒精发酵 processes.

不同的酵母菌株在酒精发酵 酒精发酵过程中可以产生不同的结果。

3.During alcoholic fermentation 酒精发酵, yeast consumes sugars and produces carbon dioxide and ethanol.

在酒精发酵 酒精发酵过程中，酵母消耗糖并产生二氧化碳和乙醇。

4.The temperature during alcoholic fermentation 酒精发酵 can greatly affect the taste of the final product.

在酒精发酵 酒精发酵期间的温度会极大地影响最终产品的口味。

5.Wine production involves a careful control of alcoholic fermentation 酒精发酵 to ensure quality and flavor.

葡萄酒生产涉及对酒精发酵 酒精发酵的严格控制，以确保质量和风味。

作文

Alcoholic fermentation is a fascinating biochemical process that has been utilized by humans for thousands of years. This process occurs when yeast or certain bacteria convert sugars into alcohol and carbon dioxide under anaerobic conditions, meaning in the absence of oxygen. The term "alcoholic fermentation" refers specifically to this transformation of sugars, primarily glucose, into ethanol, which is the type of alcohol found in beverages such as beer and wine. This process not only produces alcohol but also releases energy, which is vital for the survival of yeast cells. Alcoholic fermentation (酒精发酵) is crucial in the production of various alcoholic beverages and has significant implications in the food industry.One of the most common examples of alcoholic fermentation (酒精发酵) is in the brewing of beer. The process begins with the mashing of grains, which activates enzymes that break down starches into fermentable sugars. Once this is done, yeast is added to the mixture, and fermentation begins. During this time, the yeast consumes the sugars and produces alcohol and carbon dioxide as byproducts. This not only gives beer its alcoholic content but also contributes to its flavor and aroma.Similarly, in winemaking, alcoholic fermentation (酒精发酵) plays a central role. Grapes are crushed to release their juice, which contains natural sugars. Yeast is then introduced, and the fermentation process transforms these sugars into alcohol. The duration and conditions of fermentation can significantly impact the taste and quality of the wine produced. Different strains of yeast can impart unique flavors, making each wine distinct.Beyond beverages, alcoholic fermentation (酒精发酵) is also important in the production of various food products. For instance, in the making of bread, the carbon dioxide produced during fermentation causes the dough to rise, creating a light and airy texture. The alcohol evaporates during baking, but the fermentation process is essential for developing the bread's flavor.Moreover, understanding alcoholic fermentation (酒精发酵) has broader implications in science and industry. Researchers study this process to explore ways to improve efficiency in biofuel production. By optimizing the fermentation process, it is possible to produce ethanol more effectively from agricultural waste, providing a renewable energy source that can reduce reliance on fossil fuels.In conclusion, alcoholic fermentation (酒精发酵) is not just a method of producing alcoholic beverages; it is a complex biological process that has significant applications in various fields. From brewing beer to baking bread, and even in renewable energy research, the importance of this fermentation process cannot be overstated. It showcases the incredible ways in which microorganisms can transform simple sugars into valuable products, playing a vital role in both our culinary traditions and our pursuit of sustainable solutions.