(食品专业英语部分翻译.docVIP

P60第一段： 　　　Alcoholic beverages are produced from a range of raw materials but especially from cereals, fruits and sugar crops. They include non-distilled beverages such as beers, wines, ciders, and sake. Disitlled beverages such as whisky and rum are produced from fermented cereals and molasses, respectively, while brandy is produced by distillation of wine. Other distilled beverages, such as vodka and gin, are produced from neutral spirits obtained by distillation of fermented molasses, grain, potato or whey. A variety of fortified wines are produced by addition of include sherries, port and Madeira wines.酒精饮料可由许多原料来生产，但以谷物、水果和糖料作物为主。酒类饮料包括非蒸馏饮料，如啤酒、葡萄酒、苹果酒和日本米酒。蒸馏饮料如威士忌和朗姆酒分别由谷物和糖浆发酵制得，而白兰地则是由葡萄酒蒸馏制得。其它蒸馏饮料，象伏特加和杜松子酒则由发酵糖浆、谷物、马铃薯或乳清所得的白酒经蒸馏制成。各种各样的强化葡萄酒是在葡萄酒中添加蒸馏的白酒使酒精含量提高到15－20％制成。著名的产品有雪梨白葡萄酒、波尔多红葡萄酒和马德拉烈性甜酒。 P60-61跨页段落： 　　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. The wall component is a semi-rigid but solute permeable structure which provides considerably compressional and tensile strength to yeasts. Carboxyl groups of cell-wall peptides confer important flocculating characteristics on brewing yeasts, facilitating post-fermentation solid-liquid separation. Flocculation is thought to result from salt- bridge formation between calcium ions and these cell-wall carboxyl groups. 　　酵母细胞的包膜含有一层原生质膜，一个周质空间和一个细胞壁，细胞壁主要由多聚糖和少量肽物质组成。壁组分是半刚性的溶质透性构造，许多组胞壁的缩氨酸基团赋予酿造酵母以重要的絮凝特性，促进了后发酵的固液分离。絮凝被认为是由钙离子和这些胞壁羧基基团间形成盐桥的结果。 P65第一段 　　The wort is inoculated with yeast to give to give a count of about 107 cells per ml wort or greater if a faster fermentation rate is required. traditionally, top-fermenting yeasts, which ferment at 15-22℃ and tend to rise to the surface towards the end of fermentation and can therefore be skimmed off, were used in ale production. Yeasts, which ferment in the range 8-15℃ and which sink to the bottom towards the end of fermentatio