Lesion 5 Alcoholic Beverages
一、前言
前言一般包括对题目研究的意义、研究的状况以及相关研究的评述和目的等。了解前言内容，即可获知全文涉及的相关内容。
1.Alcoholic beverages are produced from a range of raw materials but especially
蕈树
datingfrom cereals fruits and sugar crops.很多未加工的原料都可用于生产酒精饮料，特别包括谷类、水果和糖类作物。raw生的；未加工的；cereals谷类，谷物, 2.They include non-distilled beverages such as beers, wines, ciders and sake.
这些酒精饮料包括非蒸馏饮料，如啤酒、葡萄酒、苹果酒和米酒；
3.Disitlled beverages such as whisky and rum are produced from fermented cereals
and molass, respectively, while brandy is produced by distillation of wine. 还保留蒸馏饮料，如威士忌酒和朗姆酒；这两种分别是从谷类和糖浆发酵而来。
而白兰地酒是从葡萄酒蒸馏生产的。respectively分别地；各自地，独自地4.Other distilled beverages, such as vodka and gin, are produced from neutral spirits
obtained by distillation of fermented molass, grain, potato or whey. 其他的蒸馏酒饮料，如伏特加酒和杜松子酒，是从发酵的糖浆、谷类、土豆或乳清中提纯酒精而生产出的。neutral spirits中性酒精; 乙醇度在190度以上
5. A variety of fortified wines are produced by addition of include sherries, port and
Madeira wines。多种加酒精的葡萄酒通过附加雪利酒、波特酒和马德拉酒而生产出的。fortified强化酒（葡萄酒与白兰地或其他烈酒勾兑的混合酒，如Port酒）
二、正文Biology of yeast fermentation部分的翻译
Biology of yeast fermentation 酵母发酵的生物学
1.Over 96% of fermentation ethanol is produced using strains of saccharomyces
cerevisiae or species related to it, particularly saccharomyces uvarum. 超过96%的酒精发酵是采用的菌种都是啤酒酵母或与其相关的酵母，尤其是奶酒酵母。
ethanol乙醇，酒精strain菌株；种族saccharomyces[,sækərəu'mai,si:z] 酵母属cerevisiae啤酒；麦酒周迅大婚
2.Ethanol is produced by the Embden-Meyerhof-Parnas ( EMP ) parthway.
Pyruvate ,produced during glycolysis is converted to acetaldehyde and ethanol.
The overall effect is summarized as follows.
Gluco + 2ADP 2Ethanol + 2CO2 + 2ATP
EMP途径（糖酵解或己糖二磷酸途径）是产生酒精的代谢途径。在糖酵解过程中，丙酮酸盐被转化成乙醛和酒精。全部总反应见下面公式。Gluco ['ɡlukos]葡萄糖Pyruvate丙酮酸盐glycolysis醣酵解, acetaldehyde [æsə'tæld ə,haɪd]
3.Theoretical yield from 1g gluco are 0.51g ethanol and 0.49g CO2.理论上，1
克葡萄糖可产生0.51克酒精和0.49克的二氧化碳。
4.However, in practice, approximately 10% of the gluco is converted to biomass
and
yield of ethanol and CO2 may reach 90% of theoretical values. 然而，实际生产中，近10%的葡萄糖被转化为生物量，产生的酒精和二氧化碳的量接近理论值的90%。
5.The ATP formed is ud to supply other cell energy requirements.形成的ATP用
于满足其他细胞的能量需要。
6.The yeast-cell envelope contains a plasma membrane, a periplasmic space and a
cell wall consisting mainly of polysaccharides with a small amount of peptide material. 酵母细胞的胞膜含一层质膜、周质空间和一个细胞壁；细胞壁主要由大部分多聚糖和小部分的肽组成。envelope封皮；periplasmic space包膜细胞周质间隙；polysaccharide多糖
7.The wall component is a mi-rigid but solute permeable structure which
provides considerably compressional and tensile strength to yeasts. 该细胞壁是一种半硬质，但可溶的有透过性的结构，能够赋予酵母相当（一定的）的抗压和抗张强度。component成分；组件
8.Carboxyl groups of cell-wall peptides confer important flocculating
characteristics on brewing yeasts, facilitating post-fermentation solid-liquid paration. 该壁中肽的羧基基团赋予细胞在发酵过程中重要的絮凝特性，这促进了发酵后期物质的固-液分离。
9.Flocculation is thought to result from salt-bridge formation between calcium
ions and the cell-wall carboxyl groups.这种絮凝被认为是由于钙离子和细胞壁羧基集团搭建的盐桥而形成的。
三、正文Fermentation conditions部分
Fermentation conditions 发酵条件
1.Fermenting S. cerevisiae brewing yeast cells utilize the sugars, sucro, fructo,
malto and malt trio in that distinct order. 啤酒酵母利用糖进行发酵时，对蔗糖、果糖、麦芽糖和麦芽三糖有着独特的利用次序。
2.Sucro is first hydrolyzed by inverta located in the extracellular periplasmic
space. 首先在胞外周质空间水解蔗糖；inverta转化酶蔗糖酶
改错
3.Sugars are transported across the cell membrane by either active or passive
transport, mediated by inducible or constitutively-produced permeas. 糖类再由诱导型或组成型的透性酶被主动或被动的进行跨膜转运至胞内。inducible 诱导型
4.Malto and malt trio are hydrolyzed intracellularly by α-glucosida. 麦芽糖
成都软件培训机构
和麦芽三糖在胞内被α-葡萄糖苷酶水解。
5.Saccharomyces uvarum (S. carlsbergensis) is taxonomically distinguished from
S. cerevisiae in that it can also utilize melibia. 奶酒酵母（卡尔酵母）因为也可以利用蜜二糖酶，所以其在分类学上区别于啤酒酵母。
a)taxonomically分类学的
6.Kluyveromyces fragilis and Kluyveromyces lactis, which unlike S. cerevisiae can
ferment lacto, contain a lacto permea system for lacto transport into the cell where it is hydrolyzed to gluco and galacto which enter glycolysis. 这两种克鲁维酵母不同于啤酒酵母，它
们含有乳糖透性酶系统，可将乳糖转运至细胞内，从而能够将乳糖水解为葡萄糖和半乳糖而进入糖酵解途径。
a)Kluyveromyces fragilis脆壁克鲁维酵母Kluyveromyces lactis乳酸克鲁维
酵母
7.With the exception of Saccharomyces diastaticus,which is not suitable for
brewing, Saccharomyces yeasts are incapable of hydrolyzing starches and dextrins. 酵母菌属中除了不适用于酿造的糖化酵母之外，其他的不能水解淀粉和胡精。
8.U of starch-bad materials for alcoholic fermentations requires addition of
exogenous enzymes such as α-and β-amyla of malt or microbial enzymes such as α-amyla, amyloglucosida ( glucoamyla) and pullulana. 以淀粉为底物进行发酵需要额外添加酶，如麦芽中的α-和β-淀粉酶或者微生物中的α-淀粉酶，葡萄糖苷酶（葡萄糖化酶）和支链淀粉酶。
9.The major sugars of grape juice are gluco, any umfermented sugar left in the
resulting wine is fructo. In contrast, Sauterne wine yeasts ferment fructo faster than gluco.
a)葡萄果汁中主要的糖是葡萄糖；在葡萄酒发酵中被剩下的糖是果糖。相
反，白葡萄酒酵母发酵时果糖却比葡萄糖快的多。
10.Brewer’s wort, produced from barley malt contains 19 amino acids and a range
of other nutrients. 从大麦芽产出的酿造啤酒麦芽汁，含有19种氨基酸和其他大量的营养成分。barley大麦malt麦芽；麦芽酒
不知不觉英文
11.The amino acids are assimilated at different rates during fermentation. 这些氨
基酸在发酵过程中以不同的速度被同化利用。
12.A general amino acid permea (GAP) can transport all basic and neutral amino
acids except proline.常见的氨基酸透性酶可转运除脯氨酸之外的所有的基础型氨基酸和中间型氨基酸。proline脯氨酸
13.At least 11 other more specific amino acid transport systems exist in yeast. Proline
permea is represd by other amino acids and ammonia. 至少其他11种特定氨基酸转运系统存在
于酵母中。脯氨酸透性酶被其他氨基酸和氨抑制了活性。
ammonia氨
14.While alcoholic fermentations are largely anaerobic, some oxygen is needed to
enable the yeast to synthesize some sterols and unsaturated fatty acid membrane components. 虽然酒精发酵一般都是在厌氧的环境中，但还是需要一些氧气来使酵母合成固醇和不饱和脂肪酸，组成膜的成分。synthesize合成；综合sterol（s）甾醇(类)；固醇(类) unsaturated不饱和的saturate['sætʃərɪt]饱和的；
深颜色的
15.Brewer’s wort normally contains sub-optimal levels of sterols and unsaturated
fatty acids, but if the medium is supplemented with oleic or oleanoic acid, the
requirement for oxygen disappears. 酿造的麦芽汁通常是包含的固醇和不饱和脂肪酸的量不充足，但在培养基中添加油酸或油酸衍生物，则发酵过程就不需要任何氧气。optimal最佳的；最理想的
16.Many strain s of S. cerevisiae can attain ethanol concentration of 12-14%. 多数
啤酒酵母菌株都可使酒精发酵浓度达到12-14%。
17.Interest has developed in the u of high alcohol production for distillation with a
view to increasing plant productivity and decreasing distillation costs. 考虑到降低蒸馏成本和增加产量，在高比例酿造过程和酒精蒸馏中，人们对耐酒精能力强的酵母的利用产生越来越强的兴趣。with a view持有某种看法
18.Select strains are able to produce 18-20% alcohol although fermentation rate is
generally greatly reduced as ethanol concentration increa. 发酵中虽然酒精浓度增加，发酵速度一般降低的极快，但人们还是希望选择出可产生18-20%酒精的菌株。
19.Grape juices with very high sugar and concentrations are only fermented by
osmophilic yeasts such as Saccharomyces rouxii and Saccharomyces bailli which have a high capacity to ferment fructo. 含高糖的浓缩葡萄汁仅仅可被耐高渗酵母发酵，例如鲁氏酵母菌和bailli酵母菌；这两株菌可高效的发酵果糖。
concentration浓聚物Saccharomyces [,sækərəu'mai,si:z]酵母属
20.Plasma membrane phospholipid composition is important for ethanol tolerance.
质膜中的磷脂对于细胞耐受酒精具有重要作用。Plasma ['plæzmə] 等离子体21.Incread ethanol tolerance is obrved when membrane unsaturated fatty acid
content is incread. 当膜不饱和脂肪酸含量增加时，细胞耐受酒精的能力也增加。
22.Alcohol tolerance may be enhanced by supplementing the growth medium with
unsaturated fatty acids, vitamins and proteins. 在培养基中补充不饱和脂肪酸，维生素和蛋白质，可以增强细胞的耐受酒精的能力。
23.Physiological factors such as the method of substrate feeding, intracellular
ethanol accumulation, osmotic pressure and temperature all contribute to yeast ethanol tolerance. 生理学上的那些方法，如添加底物，胞内酒精积累，改变渗透压和温度，都能使酵母耐受酒精的能力增加。Physiological [,fɪzɪə'lɑdʒɪkl]
生理学的substrate基质；基片；底层；底物；酶作用物
24.Yeast glycolytic enzyme, hexokina, glyceraldhydes-3-phosphate
韦伯英语dehydrogena and pyruvate decarboxyla have been shown to be nsitive to ethanol concentration. 酵母中糖酵解酶，己糖激酶、甘油醛-3-磷酸脱氢酶和丙酮酸脱羧酶，都对酒精浓度敏感。hexokina [,heksəu'kaineis] 己糖激酶;
glycerinum甘油aldehyde醛phosphate磷酸盐dehydrogena [di'haɪdrədʒə,nes]脱氢酶glyceraldehyde-3-phosphate dehydrogena甘油醛-3-磷酸脱氢酶pyruvic acid丙酮酸pyruvate丙酮酸盐decarboxyla脱羧酶
25.For yeasts, pH values between 3 and 6 are most favourable for growth and
black or white 歌词fermentation activity. 对于酵母来说，pH值在3-6之间，对生长和发酵活性是最适宜的。英译汉转换器
26.Fermentation activity is higher at higher pH values and there is a noticeable lag in
fermentation activity at pH 3-4.‖此范围内，pH高，发酵活性高；但在3-4间没有明显变化。
27.pH affects formation of by-products. High pH values increa glycerol formation.
pH可影响副产物的形成。高pH值可增加甘油的产量。
28.The pH of grape must is usually in the range 3.0-3.9 becau of its high acid
content (5-15/l), mainly tartaric and malic acids.葡萄汁的pH一定在3.0-3.9范围，因为其主要含酒石酸或苹果酸而表现出的高酸度5-15/l。acidity酸度29.Since most bacteria, with the exception of acetic acid and lactic acid bacteria,
prefer more neutral pH values the susceptibility of wine musts to infection is greatly reduced. 除乙酸和乳酸细菌外，大多数细菌都更适宜中性pH值环境，从而使葡萄汁对细菌污染的敏感性大大降低。susceptibility敏感性suspect怀疑suscept感病体infection传染；影响
30.Temperature optima are distinctly different for yeast fermentation, yeast respirationsplitter
and cell growth. 对酵母的发酵、呼吸和发酵来说，都有不同的适宜的温度。
optima最适条件；最佳状态(原型optimum) respiration呼吸作用distinctly明显地；无疑地
31.Fermentation rate generally increa with temperature in the range 15-35℃ and
glycerol, acetone, butane-2-3-diol, acetaldehyde, pyruvate and 2-ketoglutarate
