英语词汇Brettanomyces怎么读，是什么意思，单词翻译、读音、固定搭配用法和短语词组及例句-英汉双解词典

网络释义

1
?酒香酵母
在葡萄酒中，酒香酵母（Brettanomyces）作为酚类化合物的一种，可能给葡萄酒带来令人愉悦的味道，如丁香味和培根味等，也可能带来令人不悦的风味，如马厩味等。
2
?酒香酵母属
...培养特征和部分生理生化研究,初步鉴定醋酸菌为巴氏醋杆菌(Acetobacter pasteurianus),4株酵母菌分别为酒香酵母属(Brettanomyces)、类酵母属(Saccharomycodes)和酵母属(Saccharomycs)的菌株。
3
?布雷特酵母
...们知道这些有如走进乡间牧场时所嗅闻到的泥巴混着牛粪的农村气息，其实，只是因为葡萄酒遭受一种称为“布雷特酵母(Brettanomyces) ”的酵母菌感染所引起的，并非布根地的黑品乐所独有，也不是来自布根地的风土特性。
4
?酵母
...酵母 11 隐球酵母菌科(Cryptococcoideae)) 11 隐球酵母菌属(Cryptococcus) 101 15151111101 酒香酵母属(Brettanomyces) 102 15151111102 假丝酵母属(Candida) 103 15151111103 克勒克酵母属(Kloeckera) 104 15151111104 ...

短语

1
Brettanomyces or Brett
酒香酵母
2
Brettanomyces claussenii
克劳森酒香酵母
3
Brettanomyces anomalus
异酒香酵母

权威例句

1.
At its worst, the wine can smell a bit like that, too, if a certain yeast strain called Brettanomyces makes its way into the fermentation process.
FORBES: Magazine Article
2.
Their first winemaker developed a drinking problem, and when John Shafer finally convinced his son, by then a graduate of UC Davis's viticulture program, to take over as winemaker, the cellar was in abominable shape, full of mold, spoiled wine and a bacterial taint called Brettanomyces, which spoiled their 1981 vintage.
WSJ: The Near-Accidental Brilliance of Shafer Vineyards

单词	Brettanomyces
释义	Brettanomyces 简明释义 n.酒香酵母属网络释义 1 ?酒香酵母在葡萄酒中，酒香酵母（Brettanomyces）作为酚类化合物的一种，可能给葡萄酒带来令人愉悦的味道，如丁香味和培根味等，也可能带来令人不悦的风味，如马厩味等。 2 ?酒香酵母属 ...培养特征和部分生理生化研究,初步鉴定醋酸菌为巴氏醋杆菌(Acetobacter pasteurianus),4株酵母菌分别为酒香酵母属(Brettanomyces)、类酵母属(Saccharomycodes)和酵母属(Saccharomycs)的菌株。 3 ?布雷特酵母 ...们知道这些有如走进乡间牧场时所嗅闻到的泥巴混着牛粪的农村气息，其实，只是因为葡萄酒遭受一种称为“布雷特酵母(Brettanomyces) ”的酵母菌感染所引起的，并非布根地的黑品乐所独有，也不是来自布根地的风土特性。 4 ?酵母 ...酵母 11 隐球酵母菌科(Cryptococcoideae)) 11 隐球酵母菌属(Cryptococcus) 101 15151111101 酒香酵母属(Brettanomyces) 102 15151111102 假丝酵母属(Candida) 103 15151111103 克勒克酵母属(Kloeckera) 104 15151111104 ... 短语 1 Brettanomyces or Brett 酒香酵母 2 Brettanomyces claussenii 克劳森酒香酵母 3 Brettanomyces anomalus 异酒香酵母权威例句 1. At its worst, the wine can smell a bit like that, too, if a certain yeast strain called Brettanomyces makes its way into the fermentation process. FORBES: Magazine Article 2. Their first winemaker developed a drinking problem, and when John Shafer finally convinced his son, by then a graduate of UC Davis's viticulture program, to take over as winemaker, the cellar was in abominable shape, full of mold, spoiled wine and a bacterial taint called Brettanomyces, which spoiled their 1981 vintage. WSJ: The Near-Accidental Brilliance of Shafer Vineyards
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