发酵度發酵度
Term · Processing
oxidation level
Literal meaning
fermentation + degree
Definition#
'Degree of fermentation' — in practice the degree of oxidation reached in zuoqing. Vendors quote it as a percentage (e.g. 30–60 % for yancha), but there is no standard measurement behind those numbers. It is often confused with roast level, which is a separate variable added afterwards.
Translation and usage#
| Language | Use | Alternatives & cautions |
|---|---|---|
| English | oxidation level degree of enzymatic oxidation translation |
Also acceptable
Avoid fermentation level misnomer X % oxidized (as precise fact) vendor percentages are estimates without a standard method |
| Deutsch | Oxidationsgrad Grad der enzymatischen Oxidation translation |
Also acceptable
Avoid Fermentationsgrad misnomer |
| Русский | степень окисления степень ферментативного окисления translation |
Avoid степень ферментации misnomer, though common (moychay) |
| 简体字 | 发酵度 | |
| 繁體字 | 發酵度 | Regional usage
|
| 日本語 | 酸化度 |
Common confusions#
- Moychay claims 'degree of fermentation is controlled by roasting and final drying', conflating oxidation and roast.
- Dark liquor from heavy roast is mistaken for high oxidation.