fermenting

英 [fəˈmentɪŋ]

美 [fərˈmentɪŋ]

v.  (使)发酵
ferment的现在分词

现在分词：fermenting　

BNC.49812 / COCA.38844

柯林斯词典

The noun is pronounced /'fɜːment/. The verb is pronounced /fə'ment/. 名词读作/'fɜːment/，动词读作 /fə'ment/。


• N-UNCOUNT 骚动;动乱;动荡
  Fermentis excitement and trouble caused by change or uncertainty.
  1. The whole country has been in a state of political ferment for some months.
     几个月来，整个国家一直处于政治动荡状态。
• V-ERG (使)发酵
  If a food, drink, or other natural substanceferments, or if itis fermented, a chemical change takes place in it so that alcohol is produced. This process forms part of the production of alcoholic drinks such as wine and beer.
  1. The dried grapes are allowed to ferment until there is no sugar left and the wine is dry...
     让干葡萄发酵，直到糖分全部脱出，酒无甜味。
  2. To serve the needs of bakers, manufacturers ferment the yeast to produce a more concentrated product.
     为了满足面包店主的需要，制造商让酵母发酵，以生产出浓度更高的产品。
  3. ...partially fermented wine.
     部分发酵的葡萄酒

英英释义

noun

• a process in which an agent causes an organic substance to break down into simpler substances
  Synonym:zymosiszymolysisfermentationferment

双语例句

• After the adsorption, water hyacinth biogas fermenting is also improved.
  经过吸附处理后的水葫芦自身的产气效率也有所提高。
• Trouble has been fermenting in the prision for some weeks now.
  骚乱已经在监狱里酝酿了好几个星期了。
• The emergence of Qu liquor had advanced the development of fermenting containers and liquor-making techniques.
  曲酒的诞生推动了发酵容器和酿酒技术的进步。
• The above problems would seriously influence the fermenting performance of yeast and damage beer quality.
  这些都会影响酵母的发酵性能和啤酒质量，必须酸洗。
• The fermenting processes of the genic engineering strain E-22 for producing phytase were studied.
  对植酸酶基因工程菌（E-22）发酵产植酸酶条件作了初步研究。
• Unfermented or fermenting malt.
  没有发酵的和已经发过酵的麦芽。
• The fermenting wine has bubbled up and over the top
  发酵的葡萄酒已经冒泡，溢了出来。
• Research on Preparation 、 Promote Fermenting and Antioxidant Activity of the Corn Peptide
  玉米肽制备及促发酵和抗氧化活性研究
• The results showed that yeast inoculation quantity could effectively increase ethanol yield in fermenting liquid.
  结果表明，酵母接种量能有效地提高发酵液中乙醇的产率。
• However, the self-developed yeast had higher fermenting peak value and was more convenient in the use.
  自主开发酵母在使用的方便性上明显优于安琪果酒专用酵母，具有更高的发酵峰值。