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(单词翻译:双击或拖选)
So because of its high sugar concentration, pure honey will never ferment1 or go bad. It may crystallize but by soaking the jar in hot water you can turn it back into a liquid. Adding water, however, lowers the concentration of sugar in the honey and turns a natural preservative2 into an excellent food for yeast3 and bacteria. You may not want a fermented4 jar of honey on your shelf, but ancient people turned that characteristic of honey to their advantage in creating what may well have been the very first alcoholic5 beverage6. Honey mixed in water and allowed to ferment, produces the drink called “mead7.” So you may or may not want to add water to your honey. If what you want is mead, go ahead, but if you want your honey to last, . . . keep it pure.
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1 ferment | |
vt.使发酵;n./vt.(使)激动,(使)动乱 | |
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2 preservative | |
n.防腐剂;防腐料;保护料;预防药 | |
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3 yeast | |
n.酵母;酵母片;泡沫;v.发酵;起泡沫 | |
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4 fermented | |
v.(使)发酵( ferment的过去式和过去分词 );(使)激动;骚动;骚扰 | |
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5 alcoholic | |
adj.(含)酒精的,由酒精引起的;n.酗酒者 | |
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6 beverage | |
n.(水,酒等之外的)饮料 | |
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7 mead | |
n.蜂蜜酒 | |
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