fermenting

fermenting的音标是[ˈfɜːmɪtɪŋ]，基本翻译是发酵。速记技巧是利用字母组合快速记忆法，可以将其记为“翻杯子”。可以将杯子倒过来，里面发酵的东西就会流出来，从而帮助记忆。

“fermenting”这个词的词源可以追溯到拉丁语“fermen”和“vertere”，意思是“保持”和“转变”。它的意思是“发酵”或“酿造”。

变化形式：在词性变化上，“fermenting”可以变为名词“ferment”或形容词“fermental”。

相关单词：

1. fermentation - 发酵，酿造过程

2. alcoholic - 含酒精的，与酒精有关的

3. yeast - 酵母，发酵剂

4. malolactic - 含乳酸的，与乳酸发酵有关的

5. lactic - 乳酸的，与乳酸相关的

6. putrefaction - 腐烂，腐败，与发酵过程相反的过程

7. distillation - 蒸馏，提取，与酒精提取有关的工艺

8. fermenter - 酿酒设备，发酵罐

9. brewer - 酿酒师，制酒者

10. malt - 麦芽，用于酿造啤酒的麦类制品，也是啤酒酿造的重要原料之一。

以上这些单词都与“fermenting”这个词有直接或间接的关系，因为它们都涉及到发酵的过程或相关的技术、材料。

常用短语：

1. fermentation process 发酵过程

2. spoilage bacteria 腐败细菌

3. alcoholic fermentation 酒精发酵

4. yeast culture 酵母菌培养

5. anaerobic fermentation 无氧发酵

6. lactic acid fermentation 乳酸发酵

7. vinegar fermentation 醋酸发酵

双语例句：

1. The yeast is used to initiate the fermentation process in beer brewing. （酵母在酿造啤酒过程中用于启动发酵过程。）

2. The spoilage bacteria in the milk fermentation can cause souring. （牛奶发酵过程中的腐败细菌会导致酸化。）

3. The anaerobic fermentation of sugar cane produces ethanol and carbon dioxide. （糖的厌氧发酵产生乙醇和二氧化碳。）

4. Lactic acid fermentation is commonly used in the food industry to preserve food. （乳酸发酵在食品工业中常用于食品保鲜。）

5. Vinegar fermentation is a type of anaerobic fermentation that produces acetic acid. （醋酸发酵是一种产生醋酸的厌氧发酵。）

6. Fermentation is a crucial step in the production of alcoholic beverages. （酒精发酵是酿造酒类饮料的关键步骤。）

7. The process of alcoholic fermentation converts sugar into ethanol and carbon dioxide. （酒精发酵的过程将糖转化为乙醇和二氧化碳。）

英文小作文：

When it comes to food, fermentation is a process that transforms raw materials into something delicious and nutritious. One example is cheese, which is made through a type of lactose fermentation that converts milk into a creamy and tangy treat. Another example is yogurt, which is also made through a type of fermentation that creates a creamy and probiotic food that is beneficial for overall health.

Through fermentation, we can create foods that are full of flavor and texture, and it is a process that has been used for thousands of years by cultures around the world. Today, we use fermentation techniques to create everything from sauerkraut to kimchi to kombucha, and it is an essential part of our culinary heritage that we should continue to explore and appreciate.