?maceration

maceration 發(fā)音

[,m?s?'re??n]

英：　　美：

maceration 中文意思翻譯

maceration 詞性/詞形變化，maceration變形

動詞過去分詞: macerated |動詞現(xiàn)在分詞: macerating |動詞過去式: macerated |動詞第三人稱單數(shù): macerates |名詞: maceration |

maceration 短語詞組

1、maceration specimen ─── 浸漬標(biāo)本

2、maceration water ─── [化] 浸漬水

3、cold maceration ─── 冷浸漬

4、maceration tank ─── [化] 浸漬槽 ─── [醫(yī)] 浸漬槽

5、maceration extract ─── [化] 浸漬液

6、Jeffery's maceration method ─── [醫(yī)] 杰弗里氏浸漬法

maceration 相似詞語短語

1、acervation ─── 酸蝕

2、laceration ─── n.裂傷；撕裂；割破

3、canceration ─── n.癌化（等于cancerization）

4、macerative ─── 浸漬的

5、aeration ─── n.[環(huán)境]曝氣；通風(fēng)；充氣

6、lacerations ─── n.[外科]撕裂傷（laceration的復(fù)數(shù)）

7、macerating ─── n.浸漬；v.浸軟（macerate的ing形式）

8、cameration ─── 照相機

9、acieration ─── n.表面鋼化；[化學(xué)]碳化；[材]滲碳

maceration 常見例句（雙語使用場景）

1、toxicity of maceration extract ─── 浸出毒性

2、BM45 is a relatively slow starter and is well suited for long maceration programs. ─── 45是一個相對緩慢起動,適合長期浸漬節(jié)目。

3、circulatory maceration ─── 循環(huán)浸漬法, 循環(huán)浸出

4、Keywords Derivative spectrophotometry;Diphacinone/Na;Poison bait;Maceration extract; ─── 導(dǎo)數(shù)分光光度法;敵鼠鈉;毒餌;浸取液;

5、Results TFG extracting percentage is 5.46% by ultrasonic wave method, 6.12% by heating recirculation, and 5.04% by maceration, the effect of heating recirculation being the best. ─── 結(jié)果超聲波提取法、加熱回流法和冷浸法甘草總黃酮提取率分別為5.46%、6.12%和5.04%，以加熱回流法提取效果最好。

6、Addition of grape stems, especially dried grape stems, in the maceration stage can increase the content of phenolic compounds inthe resulting wines, and the flavor of wine can also be influenced. ─── 葡萄酒釀造過程中,葡萄梗特別是干葡萄梗的添加會增加葡萄酒中酚類物質(zhì)的含量,并且還會影響到葡萄酒的風(fēng)味;

7、Methods Foliar maceration, preparation of venation order, sectioning paraffin blocks, and scanning electron microscope were used to study the leaf morphology and structure. ─── 方法利用葉表皮離析方法、脈序離析法、石蠟制片和掃描電鏡法對青錢柳葉片的形態(tài)結(jié)構(gòu)進(jìn)行了研究。

8、Traditional vinification in temperature-controlled stainless steel vats. Maceration with micro-oxygenation during 25 days. Ageing 12 months in oak barrels, 30% new / 70% second fill. ─── 在不銹鋼槽中以傳統(tǒng)的方式釀制，并在連皮冷浸的25天中打入細(xì)微氧氣泡沫。桶陳12個月，其中30%全新橡木桶，70%一年份。

9、The fruit enters directly into the vat by gravity which favours maceration and helps keep the must in perfect conditions. ─── 果實經(jīng)過重力之結(jié)落入大桶中讓方便與浸泡和幫助保留葡萄漿果在完美的狀態(tài)。

10、VINIFICATION : Grapes are harvested by hand into small, shallow containers and vinifiedtraditionally, undergoing a lengthy maceration in the process. ─── 手工才摘葡萄后，放入又小又淺的容器中，傳統(tǒng)釀造法。經(jīng)過漫長的浸皮。

11、Winemaking: Traditional winemaking in tanks with long maceration (on average 3 weeks) for a maximum extraction of fruit and tannins. ─── 發(fā)酵方式：傳統(tǒng)發(fā)酵，3周左右浸漬，以獲取最多的果香與單寧。

12、Effect of the Maceration Extraction from the Vegetables Umbelliferae Family on Pleurotus ferulae Lanzi Hypha Growth ─── 幾種傘形科蔬菜浸出液對白靈菇生長的影響

13、Cuticles are usually very resistant and can be isolated from the fossil specimens.Several methods of maceration can be applied in preparation of fossil cuticles. ─── 摘要植物角質(zhì)層的離析方法很多，獲取化石植物的角質(zhì)層可以同時用幾種化學(xué)處理方法。

14、Skin condition may indicate progressive tissue damage. Retained moisture causes maceration. ─── 皮膚情況可指示組織損害進(jìn)展情況，殘留水分會浸軟皮膚。

15、A liqueur made from maceration and infusion of black currant. ─── 紅醋栗浸泡后制成。

16、Maceration in Schulze's reagent is the most common procedure and it is the most critical step in the methods. ─── 舒氏液浸解是最常用的方法，也是幾種方法共用時最關(guān)鍵的步驟。

17、The maceration to potato tuber tissue decreased when the cell free filtrate was treated with La. ─── 經(jīng)稀土處理的無細(xì)胞濾液對馬鈴薯塊莖組織的浸離力降低。

18、Keywords Maceration enzyme;protoplast;Aspergillus sp.; ─── 植物細(xì)胞離析酶;原生質(zhì)體;

19、Hasty because of the rapid vinification using carbonic maceration, especially used to get the nouveau wine in time on the market (third Thursday of November). ─── 匆忙是因為運用了二氧化碳浸漬的迅速葡萄酒的釀造法，特別是幫助那些新近生產(chǎn)的葡萄酒可以準(zhǔn)時在市場上銷售（11月的第三個星期四）。

20、The leaf form and structure of 93 species and 2 varieties of Annonaceae were comparatively studied with the help of scanning electron microscope, epidermal maceration and paraffin section method. ─── 摘要利用掃描電鏡、葉表皮離析法和石蠟切片法研究了番荔枝科93種2變種植物葉片的形態(tài)結(jié)構(gòu)。

21、9. Traditional vinification in temperature-controlled stainless steel vats. Maceration with micro-oxygenation during 25 days. Ageing 12 months in oak barrels, 30% new / 70% second fill. ─── 在不銹鋼槽中以傳統(tǒng)的方式釀制，并在連皮冷浸的25天中打入細(xì)微氧氣泡沫。桶陳12個月，其中30%全新橡木桶，70%一年份。收藏指正

22、maceration water ─── [化] 浸漬水

23、maceration specimen ─── 浸制標(biāo)本

24、CONCLUSION The method of ultrasonic treatment is better than the hot maceration for the extraction of total flavonoids from Lonicera japonica leaves. ─── 結(jié)論從金銀花葉中提取黃酮類化合物的較佳方法為超聲波法。

25、Maceration of epidermis ─── 表皮浸軟

26、Creamy liqueur made either with artificial banana flavouring or produced by maceration and infusion of bananas. ─── 含乳脂利口酒,加入人造香蕉調(diào)味料。

27、* Skin condition may indicate progressive tissue damage.Retained moisture causes maceration. ─── * 皮膚情況可指示組織損害進(jìn)展情況，殘留水分會浸軟皮膚。

28、The procedure to prepare the slides, there are five steps, which are maceration, washing, dehydration, mounting and desiccation. ─── 玻片的制作分為5個步驟，即浸解脫色、洗滌、脫水、整姿封蓋和干燥。

29、maceration extract ─── 浸漬液

30、Keywords Atom absorbing spectra luminosity method Content of magnesium;Potas sium and calcium Maceration extract of Cadmium Nickel battery; ─── 原子吸收分光光度法;鎂;鉀;鈣含量;鎘鎳電池浸漬液;

31、accompanied by or characterized by maceration. ─── 伴隨或有浸漬特征的。

32、bulk maceration ─── 大塊浸解

33、After alcoholic fermentation, there was post-fermentation maceration on skins 14 days, before pressing. ─── 完成酒精發(fā)酵后，還要進(jìn)行14天的浸皮過程。

34、Keywords flavones;maceration enzyme;Vitis vinifera cv.Cabernet Gernischet red wine; ─── 類黃酮;浸漬酶;蛇龍珠紅葡萄酒;

35、Vinification: Destemmed crop. Classic maceration . Aged in oak barrels for 12 month. ─── 葡萄酒釀造：傳統(tǒng)工藝發(fā)酵，在橡木桶中陳釀12個月。

36、The grapes are destemmed and go through a short cold maceration before the fermentation process starts. ─── 這些葡萄會被去梗，在發(fā)酵過程開始之前，使之經(jīng)過短期的冷浸漬作用。

37、The observation of SEM indicated the maceration extract restrained the normal developing of maize roots from the cap to root hair zone and destroyed cells between the epidermis and cortex of roots. ─── 掃描電鏡觀察顯示澤蘭水提液抑制玉米根冠至根毛區(qū)的正常發(fā)育,破壞了表皮至皮層細(xì)胞.

38、maceration method ─── 浸漬法

39、Jeffery's maceration method ─── [醫(yī)] 杰弗里氏浸漬法

40、PRODUCTION: Maceration in a solution of water and alcohol in stainless steel vats at controlled temperature for about 2 months. Followed by light filtration and bottling. ─── 釀造方式：水中浸皮，后在溫控不銹鋼桶中進(jìn)行酒精發(fā)酵2個月。經(jīng)輕微過濾后裝瓶。

41、Cold maceration before fermentation; alcoholic fermentation with endogen yeasts; 27-days vatting with micro-oxygenization; Malo-lactic fermentation in vats; 12-months ageing in French oak barrels. ─── 釀造過程:低溫浸泡技術(shù)，用莖類酵母進(jìn)行酒精發(fā)酵，在桶中放置27天進(jìn)行微觀氧化和宏觀的乳汁蒸餾和發(fā)酵。在法國橡木桶中陳釀12個月。

42、Maceration extraction ─── 浸出液

43、cold maceration ─── 冷浸法

44、Towards the end of fermentation less skin/cap maceration is desired in order to avoid extraction of harsher phenolics. ─── 發(fā)酵近尾聲時，為避免浸出粗糙的酚類物質(zhì)，我們都希望減少對葡萄皮或皮蓋的浸漬。

45、The long maceration and gentle extraction of the juice result in a dense,concentrated,and powerful wine,while the short fermentation of the grapes from the Aude regions brings out the fruit. ─── 長時間的泡皮和緩慢的萃取工藝奉獻(xiàn)出此款濃縮、醇勁的美酒，奧德省葡萄的短暫發(fā)酵也給此酒增色不少。

46、Influence of fermentation temperature and maceration time on the physical and chemical parameters of red wine ─── 不同發(fā)酵溫度和浸漬時間對紅葡萄酒理化指標(biāo)的影響

47、It is important that any stems included in any maceration regime are ripe (hard and brown, not at all green) ─── 最重要的是任何政權(quán)莖納入任何消蝕成熟(硬布朗沒有什么綠色)。

48、duration of maceration ─── 浸漬時間

49、Vinification: After 12-days of maceration, the must is decanted in stainless steel tanks, in which it takes place the malolactic fermentation. ─── 發(fā)酵方式：經(jīng)過12天的發(fā)酵后，導(dǎo)入不銹鋼罐中進(jìn)行蘋果酸-乳酸發(fā)酵。

50、middle energizer controlling maceration ─── 中焦如漚

51、carbonic maceration ─── CO2浸漬

52、After alcoholic fermentation, there was post-fermentation maceration on skins 14 days, before pressing. ─── 完成酒精發(fā)酵后，還要進(jìn)行14天的浸皮過程。

53、It is painful and feels hard. Boils usually occur in hairy areas exposed to friction and maceration. ─── 感覺疼痛，觸之硬，需排出膿液后始漸痊愈。

54、maceration tank ─── 浸漬槽

55、Methods: Percolation, maceration, decoction and reflux were adopted, and the flavonoids in Radix puerariae was determined by UV spectrophotometry. ─── 方法 :采用紫外分光光度法測定提取液中的總黃酮含量。

56、INFLUENCE OF MACERATION PROCESS ON THE QUANTITY OF RESVERATROL IN DRY-RED WINE ─── 浸漬工藝對干紅葡萄酒中白藜蘆醇含量的影響

57、Application of enzymatic maceration to production of cloudy Chinese olive juice ─── 酶法生產(chǎn)橄欖混濁汁

58、It has been prepared with a long maceration and matured in various types of barrels, predominantly French oak, which respects the fruity properties and gives it floral touches. ─── 坦普拉尼羅和赤霞珠各占50%混合釀制。經(jīng)過長時間老熟和不同的木桶陳釀，主要是法國橡木桶，使得該酒酒體豐滿，成熟果實香氣及橡木的香味。

59、RESULTS The amount of added alkali is the significant factor,while the maceration time is the inefficient factor to the extracting procedure. ─── 結(jié)果加入堿的量對指標(biāo)均具有非常顯著性差異,而浸漬時間均無顯著性差異。

60、Application of uniform design in enzymatic maceration processing of blackberry juice ─── 均勻設(shè)計在黑莓澄清汁酶解工藝中的應(yīng)用

61、Leaf thinning and green harvest, Rigorous selection and sorting at harvest, temperature-regulated fermentation, Long maceration for excellent extraction of tannins. ─── 當(dāng)葉子綠并且稀薄時采摘，經(jīng)過精心挑選用有規(guī)則的溫度發(fā)酵，長時間的浸泡就是為了把優(yōu)質(zhì)的單寧抽送出來。

62、's decided by a key stage during the vinification of red wine: maceration. ─── 葡萄酒的顏色是由釀造過程中的一個關(guān)鍵階段——浸皮決定的。

63、Other concentrates of essential oils in fats, in fixed oils, in waxes or the like, obtained by enfleurage or maceration; ─── 2其他由油脂、固定油、蠟或類似品中以萃香法或滲浸法所得之精油濃縮液；

64、Long maceration in open wooden or stainless steel tanks, or auto-vinification vats for 25-30 days during which time fermentation takes place at high-end temperatures for maximum extraction ─── 在長期浸漬或不銹鋼開放木制坦克或自胸腔葡萄酒釀造發(fā)酵時間為25-30天,期間發(fā)生在高端提取最高氣溫

65、Keywords Oil tea cake Camellia saponin Defat Maceration extract; ─── 油茶餅;茶皂素;脫脂;浸提;

66、Excessive maceration is involved, as skins need to be sluiced and therefore increases dissolved oxygen and phenolic content in wines. ─── 因為浸漬極其柔和，酚的浸提程度達(dá)到了最小化。

67、Chamaesiphon macer ─── n. 細(xì)長管孢藻

68、Winemaking: Traditional winemaking in tanks with long maceration (on average 3 weeks) for a maximum extraction of fruit and tannins. ─── 發(fā)酵方式：傳統(tǒng)發(fā)酵，3周左右浸漬，以獲取最多的果香與單寧。

69、Vilification: Traditional Burundian method in open vats with twice daily treading down and long maceration for maximum extraction. ─── 釀造工藝：傳統(tǒng)的勃艮第釀造工藝，放入大桶中，并每天兩次進(jìn)行踩踏。葡萄浸漬期長。

70、BM45 is a relatively slow starter and is well suited for long maceration programs. ─── 45是一個相對緩慢起動，適合長期浸漬節(jié)目。

71、maceration enzyme ─── 浸漬酶

72、A liqueur made by the maceration of apricots in base spirit, then redistilled. ─── 杏仁在烈性酒中泡軟后再進(jìn)行蒸餾。

73、Wine making: Traditional wines making with total destemming, temperature controlled maceration. 8 days of maceration. ─── 釀造工藝：傳統(tǒng)釀造工藝，去梗，浸泡8天，發(fā)酵前全程溫控。

74、Lack of berry character cooler fermentation, carbonic maceration, use of whole clusters, reduce stem content ─── 清涼發(fā)酵、碳消蝕,整個集群使用,減少莖內(nèi)容

75、VINIFICATION: We pick up the grapes as we can at low temperature.After, we make cold maceration during 4 days to extract fruity aromas. ─── 葡萄酒釀造法：低溫采摘后的葡萄經(jīng)過4天冷卻浸漬，使果香充分揮發(fā)出來。

76、VINIFICATION: We pick up the grapes as we can at low temperature. After, we make cold maceration during 4 days to extract fruity aromas. Then, we make a classical vinification ─── 葡萄酒釀造法：低溫采摘后的葡萄經(jīng)過4天冷卻浸漬，使果香充分揮發(fā)出來。再由傳統(tǒng)的釀造法于29-32

77、Keywords Cloudy olive juice beverage;polyphenols;enzymatic maceration;cloud stability;non enzymatic browning.; ─── 橄欖混濁汁;多酚;酶解;混濁穩(wěn)定性;非酶褐變;

78、Keywords gum stains;temperature;maceration extract;capacity for wind; ─── 膠斑;溫度;浸膠液;排氣風(fēng)量;

79、Experimental Research on Anti-oxidation of Graphite Crucible by Maceration ─── 石墨坩堝浸漬法抗氧化試驗研究

80、Creamy liqueur made either with artificial banana flavouring or produced by maceration and infusion of bananas. ─── 含乳脂利口酒，加入人造香蕉調(diào)味料。

81、The effect of carbonic maceration is to give a softer wine (less acidity and tannin), with a more fruity (and sometimes quoted spicy, e. G. Cinnamon) character. ─── 碳浸漬效果是給軟化葡萄酒(寧少、酸度)以更加果味(有時引述辣,例如肉桂)性格。

82、Wine making: Traditional wines making with total de stemming, temperature controlled maceration . 8 days of maceration . ─── 釀造工藝：傳統(tǒng)釀造工藝，去梗，浸泡8天，發(fā)酵前全程溫控。

83、Keywords Lonicera japonica leaves;Flavonoid compounds;Extracting condition;Orthogonal experiment;Ultrasonic treatment;Hot maceration; ─── 金銀花葉;黃酮類化合物;提取工藝;正交試驗;溫浸法;超聲法;

84、Keywords Lactobacillus;Maceration of corn;proliferation of cell.; ─── 乳酸桿菌;玉米浸漬;增殖培養(yǎng);

85、Through gentle maceration and constant pumping over, fine tannic compounds are extracted and the maximum fruit expression is achieved. ─── 發(fā)酵過程中經(jīng)過溫和的浸漬以及循環(huán)噴淋，使單寧更加柔和最大程度的芳香提取，并且發(fā)酵全程控制溫度。

86、The maceration test to detoxicated Chromium slag was made under simulated conditions of nearly nature environment,and the results show that detoxicated Chromium slag is unharmful to the environment. ─── 在模擬環(huán)境條件下對解毒鉻渣進(jìn)行了浸出毒性試驗，結(jié)果表明，解毒鉻渣在環(huán)境條件下是安全的。

87、Methods of maceration and microscopical analysis on cuticle ─── 角質(zhì)層的離析及顯微觀察方法

88、Rapid Qualitative Test of Formaldehyde in Maceration Extract of Duck's Intestines and Bellies ─── 毛肚、鴨腸及其浸泡液中甲醛的快速定性法