principal fermentation

简明释义

知发酵酌

英英释义

Principal fermentation refers to the primary process in which microorganisms, typically yeast or bacteria, convert sugars into alcohol, gases, or organic acids under anaerobic conditions.

主要发酵是指微生物(通常是酵母或细菌)在厌氧条件下将糖转化为酒精、气体或有机酸的主要过程。

例句

1.After the principal fermentation 主要发酵 is complete, the wine is racked to remove sediment.

主要发酵完成后,葡萄酒会被转移以去除沉淀物。

2.Temperature control is crucial during the principal fermentation 主要发酵 phase of brewing beer.

在啤酒酿造的主要发酵阶段,温度控制至关重要。

3.During principal fermentation 主要发酵, yeast converts sugars into alcohol and carbon dioxide.

主要发酵过程中,酵母将糖转化为酒精和二氧化碳。

4.The duration of principal fermentation 主要发酵 can vary depending on the type of beverage being produced.

主要发酵的持续时间可能因所生产饮料的类型而异。

5.The winemaker carefully monitored the principal fermentation 主要发酵 process to ensure optimal flavor development.

酿酒师仔细监测主要发酵过程,以确保最佳风味发展。

作文

Fermentation is a crucial process in various biological and industrial applications, particularly in the production of food and beverages. Among the different types of fermentation, the term principal fermentation refers to the primary metabolic process where microorganisms, such as yeast or bacteria, convert sugars into acids, gases, or alcohol. This process not only plays a vital role in the flavor and texture of many products but also influences their nutritional value and preservation. Understanding principal fermentation is essential for anyone interested in food science, brewing, or even health-related fields.In the context of brewing beer, for example, principal fermentation occurs after the wort, which is the liquid extracted from the malted grains, has been prepared. Yeast is added to the wort, and it begins to consume the sugars present, producing alcohol and carbon dioxide as byproducts. This stage is critical because it determines the alcohol content and the overall flavor profile of the beer. Different strains of yeast can lead to vastly different results, showcasing the importance of selecting the right microorganism for the desired outcome.Similarly, in winemaking, principal fermentation is the stage where grape juice is transformed into wine through the action of yeast. The type of grapes, the fermentation conditions, and the yeast strain all contribute to the final product's characteristics. Winemakers pay close attention to this phase, as it significantly affects the aroma, taste, and quality of the wine.Beyond alcoholic beverages, principal fermentation is also fundamental in the production of dairy products like yogurt and cheese. In yogurt production, specific bacteria are introduced to milk, leading to the fermentation of lactose into lactic acid. This process not only thickens the milk but also imparts the tangy flavor associated with yogurt. The controlled environment during principal fermentation ensures that the beneficial bacteria thrive, providing health benefits to consumers.Moreover, principal fermentation is not limited to food production; it also has significant implications in waste management and biofuel production. For instance, anaerobic fermentation processes can be used to break down organic waste, producing biogas that can be harnessed as a renewable energy source. This application highlights the versatility of fermentation processes in addressing environmental challenges while also contributing to sustainable practices.In conclusion, the concept of principal fermentation extends far beyond its basic definition. It encompasses a wide range of processes that are integral to our daily lives, from the food we consume to the energy we use. By deepening our understanding of principal fermentation, we can appreciate the intricate relationships between microorganisms and the products they help create. Whether it is in brewing, winemaking, dairy production, or even waste management, the importance of principal fermentation cannot be overstated, as it continues to shape industries and influence our diets worldwide.

发酵是各种生物和工业应用中一个至关重要的过程,特别是在食品和饮料的生产中。在不同类型的发酵中,术语principal fermentation指的是微生物(如酵母或细菌)将糖转化为酸、气体或酒精的主要代谢过程。这个过程不仅在许多产品的风味和质地中起着重要作用,还影响它们的营养价值和保存性。理解principal fermentation对于任何对食品科学、酿酒甚至健康相关领域感兴趣的人来说都是必不可少的。以啤酒酿造为例,principal fermentation发生在准备好麦汁(从麦芽谷物中提取的液体)之后。酵母被添加到麦汁中,它开始消耗其中的糖分,产生酒精和二氧化碳作为副产品。这一阶段至关重要,因为它决定了酒精含量和啤酒的整体风味特征。不同的酵母菌株可以导致截然不同的结果,展示了选择合适微生物以获得所需结果的重要性。同样,在葡萄酒酿造中,principal fermentation是葡萄汁通过酵母的作用转化为酒的阶段。葡萄的种类、发酵条件和酵母菌株都对最终产品的特性有着重要影响。酿酒师在这一阶段非常关注,因为它显著影响酒的香气、味道和质量。除了酒精饮料,principal fermentation在乳制品的生产中也至关重要,如酸奶和奶酪。在酸奶生产中,特定的细菌被引入到牛奶中,导致乳糖发酵成乳酸。这个过程不仅使牛奶变稠,还赋予酸奶特有的酸味。控制principal fermentation期间的环境确保有益细菌的繁殖,为消费者提供健康益处。此外,principal fermentation并不限于食品生产;它在废物管理和生物燃料生产中也具有重要意义。例如,厌氧发酵过程可用于分解有机废物,产生可作为可再生能源利用的沼气。这一应用突显了发酵过程在应对环境挑战和促进可持续实践方面的多样性。总之,principal fermentation的概念远不止其基本定义。它涵盖了一系列与我们日常生活密切相关的过程,从我们消费的食物到我们使用的能源。通过加深对principal fermentation的理解,我们可以欣赏微生物与它们帮助创造的产品之间复杂的关系。无论是在酿酒、酿酒、乳制品生产还是废物管理中,principal fermentation的重要性都不容小觑,因为它继续塑造行业并影响我们全球的饮食。

相关单词

fermentation

fermentation详解:怎么读、什么意思、用法