🌟 발효법 (醱酵法)

Noun  

1. 효모나 미생물을 이용하여 유기물을 분해하고 변화시키는 방법.

1. ZYMOTECHNICS: A method of using yeast or microorganisms to decompose and alter an organic matter.

🗣️ Usage Example:
  • 미생물 발효법.
    The microbial fermentation method.
  • 자연 발효법.
    Natural fermentation.
  • 전통 발효법.
    Traditional fermentation method.
  • 발효법을 사용하다.
    Use fermenting method.
  • 최근 정통 발효법으로 맥주를 만드는 술집이 인기를 얻고 있다.
    Recently, bars that make beer with authentic fermentation methods have become popular.
  • 이 술은 효모의 활성을 조절하고 외부 공기를 차단시키는 발효법으로 만들어졌다.
    This liquor is made by fermentation method that regulates the activity of yeast and blocks off the outside air.
  • 한국에는 재료와 발효법의 차이에 따라 맛과 향이 다른 삼백 가지의 전통술이 있다.
    In korea, there are 300 traditional alcoholic beverages with different taste and aroma depending on the different ingredients and fermentation methods.
  • 빵 반죽 발효법 좀 가르쳐 주세요.
    Please teach me how to ferment the dough.
    큰 그릇에 따뜻한 물을 담아서 반죽이 담긴 그릇을 그 안에 넣으면 발효가 잘돼.
    Put warm water in a large bowl and put a bowl of dough in it for good fermentation.

🗣️ Pronunciation, Application: 발효법 (발효뻡) 발효법이 (발효뻐비) 발효법도 (발효뻡또) 발효법만 (발효뻠만)

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