degree Beaumé

简明释义

波美度;

英英释义

例句

1.In the brewing process, we need to monitor the degree Beaumé to ensure the right sweetness level.

在酿造过程中，我们需要监测比奥梅度以确保合适的甜度。

2.We adjusted the recipe based on the degree Beaumé to achieve the desired flavor.

我们根据比奥梅度调整了配方，以达到理想的风味。

3.The syrup reached a degree Beaumé of 30, perfect for making candy.

糖浆达到了30的比奥梅度，非常适合制作糖果。

4.A higher degree Beaumé means more sugar in the solution.

更高的比奥梅度意味着溶液中含有更多的糖。

5.The wine was measured at a precise degree Beaumé, indicating its sugar content.

这款葡萄酒的糖分含量被精确测量为比奥梅度。

作文

The concept of degree Beaumé is essential in various fields, particularly in the wine and beverage industry. It is a scale used to measure the density of liquids, which directly correlates with their sugar content. Understanding degree Beaumé can significantly enhance one's appreciation for beverages, especially wines. The scale was developed by French pharmacist Antoine Beaumé in the early 19th century. It allows winemakers and consumers alike to gauge the potential sweetness of a wine before fermentation. When we talk about degree Beaumé, it is important to note that the measurement is not linear. For instance, a liquid with a higher degree Beaumé indicates a higher density, which typically means a greater concentration of dissolved solids, such as sugars. This factor is crucial for winemakers who aim to create specific styles of wine, whether they are looking for a dry or sweet finish. In practical terms, a degree Beaumé reading of 12 degrees suggests that there is a significant amount of sugar present in the grape juice, which will likely result in a sweeter wine after fermentation. Conversely, a reading of 4 degrees indicates lower sugar levels, leading to a drier wine. Thus, understanding this measurement helps winemakers make informed decisions during the fermentation process.Moreover, degree Beaumé is not limited to just wine production. It is also utilized in the brewing of beer, the production of spirits, and even in the food industry, where syrup densities are crucial for confectionery products. Knowing how to accurately measure degree Beaumé can lead to better quality control and consistency in product output.For consumers, being aware of degree Beaumé can enhance their tasting experience. When selecting wines, individuals can look for information regarding the degree Beaumé on labels or ask knowledgeable staff at wine shops. This knowledge empowers consumers to choose wines that align with their personal preferences, whether they enjoy bold and sweet flavors or prefer something more subtle and dry.In conclusion, the degree Beaumé scale serves as a valuable tool in the beverage industry, providing insights into the sugar content and overall quality of liquids. By understanding this measurement, both producers and consumers can make more informed choices, ultimately leading to a richer experience in enjoying wines and other beverages. As the industry evolves, the relevance of degree Beaumé remains steadfast, continuing to influence the practices of winemakers and the preferences of consumers alike.

“degree Beaumé”的概念在多个领域中至关重要，尤其是在葡萄酒和饮料行业。这是一个用于测量液体密度的尺度，它与液体的糖分含量直接相关。理解degree Beaumé可以显著增强人们对饮料，特别是葡萄酒的欣赏。这个尺度是由法国药剂师安托万·博美（Antoine Beaumé）在19世纪初开发的。它使酿酒师和消费者能够在发酵之前评估葡萄酒的潜在甜度。当我们谈论degree Beaumé时，重要的是要注意，这一测量并不是线性的。例如，具有较高degree Beaumé的液体表明其密度较高，这通常意味着溶解固体（如糖）的浓度更大。这一因素对酿酒师至关重要，他们旨在创造特定风格的葡萄酒，无论他们是希望获得干型还是甜型的口感。从实际角度来看，degree Beaumé为12度的读数表明葡萄汁中存在相当多的糖分，这在发酵后可能会导致甜葡萄酒的产生。相反，4度的读数表明糖分水平较低，最终导致干型葡萄酒。因此，理解这一测量可以帮助酿酒师在发酵过程中做出明智的决策。此外，degree Beaumé不仅限于葡萄酒生产。它还被用于啤酒酿造、烈酒生产，甚至在食品行业中，糖浆的密度对糖果产品至关重要。准确测量degree Beaumé可以提高产品输出的质量控制和一致性。对于消费者来说，了解degree Beaumé可以增强他们的品尝体验。在选择葡萄酒时，个人可以查看标签上的degree Beaumé信息或向酒商的专业人员询问。这种知识使消费者能够选择符合个人偏好的葡萄酒，无论他们喜欢大胆而甜的风味，还是更喜欢细腻而干的口感。总之，degree Beaumé尺度作为饮料行业中的一种宝贵工具，提供了关于液体糖分含量和整体质量的洞察。通过理解这一测量，生产者和消费者都可以做出更明智的选择，最终带来更丰富的享受葡萄酒和其他饮料的体验。随着行业的发展，degree Beaumé的相关性依然坚定不移，继续影响着酿酒师的实践和消费者的偏好。