| fermentation |
used in the process of preparing black and oolong tea, this step involves allowing the natural browning enzymes present in tea leaf to oxidize fresh green tea leaves and to impart the darker brown-red color and characteristic aroma.
출처: www.tealand.com/Glossary.htm
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| fermentation |
The anaerobic conversion of sugar to carbon dioxide and alcohol by yeast.
출처: www.probrewer.com/resources/distilling/terminology...
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| fermentation |
The process of converting sugar to alcohol and carbon dioxide by yeast.
출처: www.homemadewine.net/glossary/glossaryF.htm
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| fermentation |
After harvest, workers gather the tobacco leaves in large bulks (or piles), moistening the leaves and allowing them to ferment. Temperatures may reach 140
출처: www.online-cigar-store.com/cigar-glossary.shtml
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| ferment |
is a taste fault in the coffee beans that produces a highly objectionable spoiled-fruit taste. Ferment is the result of enzymatic activity that occurs during the frying process, changing sugars to acids in the green coffee bean. Unlike dirtiness and mustiness, which can be disguised by dark roasting, ferment becomes worse the longer it cooks.
출처: www.ultimate-coffees-info.com/coffees-tastes.html
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