fermented

英 [fəˈmentɪd]

美 [fərˈmentɪd]

v.  (使)发酵
ferment的过去分词和过去式

过去式：fermented　

BNC.37920 / COCA.22895

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

双语例句

• ( Russian) fermented beverage resembling beer but made from rye or barley.
  类似于啤酒但是由黑麦或大麦发酵制成的饮料（俄罗斯）。
• Microbiology and Fermented Foods
  微生物学和发酵食品
• In this study, four types of selective medium were used to culture microorganisms in a10-year-old fermented Pu-erh tea.
  本研究用四种不同的选择性培养基对一款10年陈熟普洱茶中的微生物进行了选择性培养和计数；
• In this paper, the formulation and process of Lactobacillus fermented beverage from soybean and sesame were studied.
  对大豆芝麻乳酸菌发酵饮料的配方和生产工艺进行了实验研究。
• Wine: Alcoholic Beverage made from the fermented juice of grapes.
  葡萄酒用发酵的葡萄汁制成的含酒精饮料。
• Fermented milk has distinct flavors and aromas, depending on incubation conditions and the microbial inocula used.
  发酵乳制品具有与众不同的风味与香气，这主要取决于微生物的培养条件及所使用的接种方法。
• I have two favorite yeast strains and have always fermented them separately and then blended the finished wines.
  我有两个最喜欢和酵母菌发酵分开，然后一直混纺的成品酒。
• The manufacturing technology of fermented nutrient rice milk and the influenced ingredient of stability were studied in this paper.
  本文对发酵型营养米乳的生产工艺，影响产品稳定性的因素进行了系统的研究。
• The change trend of enzyme and microbe in the fermented grains during the fermentation was made clear.
  初步弄清了老白干香型白酒酒醅发酵过程中主要微生物和酶活力的变化趋势。
• Stacking fermentation is helpful for improving the fermentation conditions of fermented grains and for the formation of flavoring components.
  堆积发酵有利于酒醅发酵条件的改善和香味物质的形成；