lees
简明释义
n. 沉淀物；残渣；庇护所（lee 的复数）
n. （Lees）人名；（英）利斯；（芬）莱斯
英英释义
单词用法
n. 李安（著名华人导演） | |
n. 李光耀（新加坡政治领导人） |
同义词
| 沉淀物 | 沉淀物在水箱底部沉淀。 | ||
| 残渣 | After finishing the wine, there were dregs left in the glass. | 喝完酒后，杯子里留下了残渣。 | |
| 残余物 | The residue from the chemical reaction was disposed of properly. | 化学反应后的残余物被妥善处理。 |
反义词
| 头部 | 瓶子的顶部密封得很紧。 | ||
| 顶部 | 她伸手去拿顶层的书。 |
例句
1.The sediment in a liquid; lees. Often used in the plural.
沉渣液体中的沉淀物；沉渣。常用复数。
2.The lost car of the Lees was found abandoned in the woods off the highway.
李家丢失的汽车被发现遗弃在离公路不远的树林里。
3.Traditional, in stainless steel tanks with brewing of the lees.
传统方法，在不锈钢桶里连酒糟一起酿造。
4.Finally, we discuss how to represent nonlinear LEE by linear LEEs.
初步讨论了非线性LEE序的分段线性表示问题。
5.Or at least, you don't have to tell that to Joanne Lees.
或者至少，你不必把它告诉乔安娜·李。
6.After alcoholic fermentation, there was no malolactic fermentation, though the wine was left on light fermentation lees.
在酒精发酵之后，酒液将被留在大桶中进行轻度的苹果乳酸发酵。
7.There are still a lot of problems in comprehensive utilization of yellow wine lees .
黄酒糟是黄酒生产企业的主要副产物。
8.This observation is consistent with Mr Lees.
这同资政的观察是完全相符的。
9.Even better, John Lees, author of How to Get a Job You Love, suggests asking to meet the team.
甚至可以更进一步。《如何得到一份热爱的工作》的作者约翰·利斯建议你提出和团队见面。
10.Some beers are brewed with lees 酒渣 to enhance their texture.
一些啤酒是用酒渣 酿造的，以增强口感。
11.After the wine was poured, the lees 酒渣 settled at the bottom of the bottle.
酒倒完后，酒渣 settled在瓶子的底部。
12.During the tasting, the sommelier explained the importance of lees 酒渣 in the aging process.
在品酒过程中，侍酒师解释了酒渣 在陈酿过程中的重要性。
13.The sediment in the bottom of the fermentation tank is known as lees 酒渣.
发酵罐底部的沉淀物被称为酒渣 。
14.The winemaker decided to age the wine on its lees 酒渣 for a richer flavor.
酿酒师决定让酒在酒渣 上陈酿，以获得更丰富的风味。
作文
In the world of wine and brewing, the term lees (酒渣) refers to the sediment that settles at the bottom of a fermentation vessel. This sediment consists of dead yeast cells, grape skins, seeds, and other organic materials that are byproducts of the fermentation process. While many might consider lees (酒渣) as mere waste, it actually plays a significant role in the flavor and texture of various beverages, especially wines. Winemakers often choose to leave their wines in contact with lees (酒渣) for extended periods, a practice known as 'sur lie' aging. This technique can enhance the wine's complexity, imparting creamy textures and rich flavors that would otherwise be absent.The interaction between the wine and lees (酒渣) can create a delightful transformation. During this aging process, the wine absorbs compounds from the lees (酒渣), such as mannoproteins and polysaccharides, which contribute to a fuller mouthfeel. Additionally, the presence of lees (酒渣) can help stabilize the wine, preventing oxidation and preserving its freshness over time.Different types of wines benefit from lees (酒渣) contact in various ways. For instance, white wines, particularly those made from Chardonnay, often undergo malolactic fermentation, where harsh malic acid is converted into softer lactic acid. This process, combined with lees (酒渣) aging, results in a smoother and creamier profile. On the other hand, red wines may also see benefits from lees (酒渣) interaction, although the effects are less pronounced due to the more robust nature of the tannins present in red grapes.Beyond the realm of winemaking, the concept of lees (酒渣) can be metaphorically applied to life itself. Just as lees (酒渣) contributes to the depth and character of wine, our experiences—both good and bad—shape who we are. The sediment of our past, like lees (酒渣), can be seen as a necessary part of our personal growth. Embracing our 'lees' (酒渣) allows us to develop resilience and flavor in our lives.In conclusion, the term lees (酒渣) may initially seem like an unappealing aspect of the winemaking process, but it is essential for creating high-quality wines with depth and character. Understanding the importance of lees (酒渣) not only enhances our appreciation of wine but also serves as a reminder of how the layers of our experiences contribute to our overall richness as individuals. So next time you enjoy a glass of wine, take a moment to reflect on the lees (酒渣) that made it possible, both in the bottle and in your own life journey.
在葡萄酒和酿造的世界中，术语lees（酒渣）指的是沉淀在发酵容器底部的沉淀物。这些沉淀物由死酵母细胞、葡萄皮、种子和其他有机材料组成，这些都是发酵过程的副产品。虽然许多人可能会认为lees（酒渣）只是废物，但它实际上在各种饮品的风味和质地中扮演着重要角色，尤其是葡萄酒。酿酒师通常选择让他们的葡萄酒与lees（酒渣）接触较长时间，这种做法被称为“sur lie”陈酿。这种技术可以增强葡萄酒的复杂性，赋予其奶油般的质地和丰富的风味，否则这些风味将是缺失的。葡萄酒与lees（酒渣）之间的相互作用可以创造出令人愉悦的转变。在这个陈酿过程中，葡萄酒吸收来自lees（酒渣）的化合物，如甘露聚糖和多糖，这些都能为酒体增添更饱满的口感。此外，lees（酒渣）的存在可以帮助稳定葡萄酒，防止氧化并保持其新鲜度。不同类型的葡萄酒以不同的方式受益于lees（酒渣）接触。例如，白葡萄酒，特别是香槟酒，通常会经历苹果酸乳酸发酵，在这个过程中，尖锐的苹果酸转化为更柔和的乳酸。这一过程结合lees（酒渣）陈酿，产生更平滑和奶油般的风味。另一方面，红葡萄酒也可能从lees（酒渣）互动中受益，尽管由于红葡萄中单宁的强烈特性，这种效果不那么明显。超越酿酒的领域，lees（酒渣）的概念可以比喻地应用于生活本身。正如lees（酒渣）为葡萄酒的深度和个性做出贡献一样，我们的经历——无论好坏——塑造了我们是谁。我们过去的沉淀物，就像lees（酒渣），可以被视为个人成长的必要部分。接受我们的“lees”（酒渣）使我们能够在生活中发展出韧性和风味。总之，术语lees（酒渣）最初可能看起来是酿酒过程中的一个不吸引人的方面，但它对创造具有深度和个性的优质葡萄酒至关重要。理解lees（酒渣）的重要性不仅增强了我们对葡萄酒的欣赏，也提醒我们如何经历的层次丰富了我们作为个体的整体。所以下次你享用一杯葡萄酒时，花点时间反思一下那些使之成为可能的lees（酒渣），无论是在瓶中还是在你自己的生活旅程中。
