a stringy slimy substance consisting of yeast cells and bacteria; forms during fermentation and is added to cider or wine to produce vinegar

 
  • 一種纖維質(zhì)粘稠物質(zhì),含酵母細胞和菌,在發(fā)酵過(guò)程中形成,加入蘋(píng)果酒和葡萄酒中產(chǎn)生醋
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