marc

简明释义

英[mɑːk]美[mɑːrk]

n. 机读目录；（水果，种子等经压榨后的）榨渣

n. （Marc）人名；（塞）马尔茨；（德、俄、法、荷、罗、瑞典、西、英）马克

英英释义

单词用法

同义词

反义词

例句

1.Marc and I would cross the square each morning and part outside the hotel.

我和马克每天早上穿过广场，到酒店门口就分手。

2.Image above: This wood bookshelf was made by Marc for our art books.

上图：木书架是Marc做的，上面放着我们的艺术书籍。

3.If the mall is our temple, then Marc Jacobs is God.

假如说商场是我们的庙宇，那么马克·雅克布(马克·雅克布品牌同名设计师)就是上帝。

4.Marc is far more certain than I am that hyperinflation lies ahead.

马克比我更为肯定，说恶性通胀就在前头。

5.Marc Jacobs is undoubtedly one of the most influential designers of all time.

马克·雅各布无疑是有史以来最具影响力的设计师之一。

6.Marc, it has been a great personal and professional pleasure to work with you.

无论从个人角度，还是从专业角度，与马克一道工作都是一件令人十分愉快的事情。

7.The mask was made by Marc.

面具是Marc做的。

8.In some regions, marc 酒渣 is used as animal feed due to its nutritional value.

在某些地区，酒渣因其营养价值被用作动物饲料。

9.The winemaker decided to use the leftover marc 酒渣 from the fermentation process to create a unique spirit.

酿酒师决定利用发酵过程中的剩余酒渣来制作一种独特的烈酒。

10.The chef incorporated marc 酒渣 into his recipe for a rich sauce.

厨师将酒渣融入他的浓郁酱汁配方中。

11.Some distilleries use marc 酒渣 to produce high-quality pomace brandy.

一些酿酒厂使用酒渣生产高品质的果渣白兰地。

12.After pressing the grapes, the marc 酒渣 was collected for composting.

压榨葡萄后，收集了酒渣用于堆肥。

作文

In the world of wine production, the term marc refers to the solid remains of grapes after they have been pressed for juice. This byproduct is often overlooked, but it plays a significant role in both the production of certain spirits and in the culinary world. Understanding marc can enrich our appreciation of winemaking and its related processes.When grapes are harvested and processed, they undergo a series of steps that transform them into wine. First, the grapes are crushed to release their juice. After fermentation, the liquid is separated from the solid components, which include skins, seeds, and stems. What remains after this pressing is known as marc (葡萄渣). It typically consists of the grape skins, seeds, and any leftover pulp.Interestingly, marc is not merely waste; it has various uses. In many regions, particularly in Europe, marc is distilled to create a potent spirit called grappa in Italy or marc de champagne in France. These spirits carry the essence of the grapes used in winemaking, offering a unique flavor profile that reflects the characteristics of the original fruit. By distilling marc, producers are able to maximize the value of their grape harvests and reduce waste in the process.Beyond distillation, marc can also be utilized in cooking. Chefs have begun to recognize the potential of using marc as an ingredient in various recipes. For instance, it can be incorporated into baked goods, where it adds moisture and a subtle fruity flavor. Additionally, marc can be used to infuse oils or vinegars, imparting a unique taste that enhances dishes.Moreover, marc is rich in antioxidants and other beneficial compounds, making it an appealing option for health-conscious individuals. Some studies suggest that the polyphenols found in marc may have positive effects on cardiovascular health and could even aid in weight management. As the culinary world increasingly embraces sustainability, the use of marc aligns perfectly with the trend of minimizing food waste and maximizing resource use.In conclusion, while marc (葡萄渣) may initially seem like a mere byproduct of winemaking, its significance extends far beyond that. From being transformed into exquisite spirits to serving as a versatile ingredient in the kitchen, marc embodies the idea of resourcefulness in food production. As we continue to explore and innovate in the culinary arts, understanding and utilizing marc can lead to more sustainable practices and a deeper appreciation for the intricate processes involved in winemaking. So next time you enjoy a glass of wine, remember the marc and all the potential it holds.

在葡萄酒生产的世界中，术语marc指的是在压榨葡萄汁后剩下的固体残渣。这种副产品常常被忽视，但它在某些烈酒的生产和烹饪界中扮演着重要角色。理解marc可以丰富我们对酿酒及其相关过程的欣赏。当葡萄被收获并加工时，它们经历一系列步骤，将其转变为葡萄酒。首先，葡萄被压碎以释放汁液。发酵后，液体与固体成分分开，这些固体成分包括皮、种子和茎。经过这一压榨后，剩下的就是我们所称的marc（葡萄渣）。它通常由葡萄皮、种子和任何剩余的果肉组成。有趣的是，marc并不仅仅是废物；它有多种用途。在许多地区，特别是在欧洲，marc被蒸馏成一种强烈的烈酒，意大利称其为grappa，法国称其为marc de champagne。这些烈酒承载着用于酿酒的葡萄的精髓，提供了一种独特的风味轮廓，反映了原始水果的特征。通过蒸馏marc，生产者能够最大化他们的葡萄收成的价值，并在这个过程中减少浪费。除了蒸馏，marc还可以在烹饪中使用。厨师们开始认识到将marc作为各种食谱中的成分的潜力。例如，它可以被加入到烘焙食品中，为其增添湿润感和微妙的水果味。此外，marc还可以用来浸泡油或醋，赋予菜肴独特的风味。此外，marc富含抗氧化剂和其他有益化合物，使其成为健康意识人士的吸引选择。一些研究表明，marc中的多酚可能对心血管健康产生积极影响，甚至可能有助于体重管理。随着烹饪界越来越多地接受可持续性，使用marc与最小化食物浪费和最大化资源利用的趋势完美契合。总之，虽然marc（葡萄渣）最初看似只是酿酒的一个副产品，但它的重要性远不止于此。从被转化为精美烈酒到作为厨房中多功能成分的使用，marc体现了食品生产中的资源利用理念。因此，下次你享用一杯葡萄酒时，请记住marc及其所蕴含的所有潜力。