yeastiness

简明释义

英[ˈjiːstɪnəs]美[ˈjiːstɪnəs]

n. 起泡；发酵状态；不安定

英英释义

单词用法

同义词

反义词

例句

1.Subtle citrus and fresh vinous fruit character on the nose follow through onto the palate with a slight toasted yeastiness.

淡雅的柑橘和清新的葡萄香气与发酵后的乳脂味道持续平衡。

2.Subtle citrus and fresh vinous fruit character on the nose follow through onto the palate with a slight toasted yeastiness.

淡雅的柑橘和清新的葡萄香气与发酵后的乳脂味道持续平衡。

3.This pizza crust has a perfect balance of yeastiness and crunch.

这个比萨饼的外壳在酵母香气和酥脆之间达到了完美的平衡。

4.The chef recommended allowing the dough to ferment longer for enhanced yeastiness.

厨师建议让面团发酵更久，以增强酵母香气。

5.You can detect a subtle yeastiness in the aroma of this sourdough.

你可以在这个酸面包的香气中察觉到微妙的酵母香气。

6.The bread had a delightful yeastiness that made it rise perfectly.

这块面包有一种令人愉悦的酵母香气，使其完美膨胀。

7.Her beer recipe emphasized the importance of yeastiness for flavor development.

她的啤酒配方强调了酵母香气在风味发展中的重要性。

作文

Yeast has long been a fundamental ingredient in baking and brewing, playing a crucial role in the development of flavors and textures. When we think about the process of fermentation, we often overlook the subtleties that come with it. One such subtlety is the concept of yeastiness, which refers to the distinct flavor and aroma imparted by yeast during fermentation. This characteristic can significantly influence the overall taste of bread, beer, and other fermented products. Understanding yeastiness can enhance our appreciation for these foods and drinks, as well as our ability to create them.The process of fermentation begins when yeast consumes sugars and converts them into alcohol and carbon dioxide. During this transformation, various by-products are released, contributing to the complex flavor profile of the final product. For instance, in bread-making, the yeastiness contributes to the bread's aroma and taste, providing a depth that would be absent if using only flour and water. The warm, inviting scent of freshly baked bread often carries hints of yeastiness, making it a beloved staple in many cultures.In brewing, yeastiness plays an equally important role. Different strains of yeast can produce varying levels of esters and phenols, which add fruity and spicy notes to the beer. A beer with pronounced yeastiness might have flavors reminiscent of bananas or cloves, while a cleaner, crisper beer may have less emphasis on these characteristics. This diversity in flavor profiles allows brewers to experiment and create unique beers that cater to a wide range of palates.Moreover, the yeastiness of a product can also be influenced by factors such as temperature, fermentation time, and the type of ingredients used. For example, a longer fermentation period often leads to a more pronounced yeastiness, as the yeast has more time to develop complex flavors. Additionally, the choice of flour in bread-making can alter the perception of yeastiness. Whole grain flours tend to have a richer, nuttier flavor that complements the yeast's contribution, while white flours may yield a milder taste.Understanding yeastiness not only enriches our culinary experiences but also empowers us as creators in the kitchen. By manipulating fermentation times and experimenting with different yeast strains, we can achieve desired levels of yeastiness in our baked goods and brews. This exploration can lead to delightful surprises, as we discover how small changes can result in significant flavor differences.In conclusion, yeastiness is a vital aspect of fermentation that deserves recognition and appreciation. Whether you are a baker, a brewer, or simply a food enthusiast, understanding the role of yeastiness can deepen your connection to the foods and drinks you love. Embracing the complexities of fermentation will not only enhance your culinary skills but also allow you to savor the rich tapestry of flavors that yeast brings to our tables. So next time you enjoy a slice of bread or sip a cold beer, take a moment to appreciate the wonderful yeastiness that makes these experiences so enjoyable.

酵母长期以来一直是烘焙和酿造中的基本成分，在风味和质地的发展中发挥着至关重要的作用。当我们想到发酵过程时，常常忽视了其中的细微差别。其中一个细微差别就是酵母味的概念，它指的是在发酵过程中酵母所赋予的独特风味和香气。这一特性可以显著影响面包、啤酒和其他发酵产品的整体口味。理解酵母味可以增强我们对这些食品和饮料的欣赏，以及我们制作它们的能力。发酵过程开始时，酵母会消耗糖，并将其转化为酒精和二氧化碳。在这一转变过程中，释放出各种副产品，为最终产品的复杂风味轮廓做出贡献。例如，在面包制作中，酵母味为面包的香气和味道提供了深度，如果仅使用面粉和水，则这种深度将缺失。新鲜出炉的面包温暖而诱人的气味常常带有酵母味的暗示，使其成为许多文化中备受喜爱的主食。在酿造中，酵母味同样扮演着重要角色。不同的酵母菌株可以产生不同水平的酯类和酚类，这些物质为啤酒增添了水果和香料的味道。具有明显酵母味的啤酒可能会有类似香蕉或丁香的风味，而口感更干净、更清脆的啤酒可能在这些特征上强调较少。这种风味轮廓的多样性使酿酒师能够进行实验，创造出满足各种味蕾的独特啤酒。此外，产品的酵母味也可以受到温度、发酵时间和所用原料类型等因素的影响。例如，较长的发酵时间通常会导致酵母味更加明显，因为酵母有更多的时间来发展复杂的风味。此外，面包制作中面粉的选择可以改变酵母味的感知。全麦面粉往往具有更丰富、更坚果的风味，与酵母的贡献相辅相成，而白面粉可能会产生较温和的口味。理解酵母味不仅丰富了我们的烹饪体验，还使我们在厨房中成为创造者。通过操控发酵时间和尝试不同的酵母菌株，我们可以在烘焙食品和酿造中实现理想的酵母味。这种探索可以带来令人愉悦的惊喜，因为我们发现小的变化可以导致显著的风味差异。总之，酵母味是发酵中的一个重要方面，值得被认可和欣赏。无论你是面包师、酿酒师，还是仅仅是一个美食爱好者，理解酵母味可以加深你与所爱的食品和饮料的联系。拥抱发酵的复杂性不仅会增强你的烹饪技巧，还会让你品味到酵母带给我们餐桌上的丰富风味。因此，下次你享用一片面包或啜饮一杯冷啤酒时，请花点时间欣赏那令人愉悦的酵母味，正是它使这些体验如此美好。