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Перевод: fermentation

[существительное]
брожение; ферментация ; волнение; возбуждение
[существительное]

Тезаурус:

1. It respires anaerobically, by a process known as fermentation; breaking down sugars to produce carbon dioxide and alcohol.
2. Here Heatley stayed for some months, working with A.J. Moyer, a first-rate investigator of fermentation processes but also an anti-British isolationist, in the development of deep fermentation (instead of surface culture).
3. The system used in Britain to produce mild, bitter, stout and strong ales is called "warm fermentation", using a special type of top fermenting yeast.
4. These are examples of environmental biotechnology which are relatively recent innovations in comparison with the long-standing use of such techniques in industrial processes like brewing and fermentation.
5. It is run or racked into casks, made either of wood or metal, sometimes with some "priming" sugar and a handful of dry hops: the sugar will encourage a vigorous secondary fermentation in the cask and the hops will add a delightful aroma.
6. Instead of a secondary fermentation in the cask to add a full, mature palate, keg beers are killed off in the brewery by filtration, chilling and pasteurisation.
7. without worms the earth would soon become cold, hardbound, void of fermentation and consequently sterile.
8. Loss of bitterness depends on the boiling conditions, on the degree, type and time of trub formation and on the yeast action in fermentation.
9. CLEAN beer is something of an obsession at Erdinger, which works to tolerances of a tenth of a degree of temperature, from mashing to fermentation, and is coy about revealing the details of either.
10. When fermentation has finished the "green beer" is run into conditioning tanks for a few days.
11. If the cloudy type is made in the traditional way, as Erdinger is, the sediment is yeast left during a secondary fermentation in the bottle.
12. The remaining yeast continues to turn the residual sugars into alcohol and also helps to purge the beer of the rough after-tastes created by fermentation.
13. Other grains and flakes can be added to the basic sauce during fermentation for extra flavour - for example, wheat and soya-bean flakes are added to shoyu.