食品科学专业英语翻译.docVIP

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.Distilled 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 distilled spirit to wines to raise the alcohol content to 15-20%.Notable products include sherries,Port and Madeira wines. 含酒精的饮料是由一系列的原料,尤其是由谷物,水果和糖作物包括non-distilled钪的饮料,如:啤酒、葡萄酒、杯苹果酒,酒的。如威士忌蒸馏饮料、朗姆酒制造谷物和糖蜜发酵,分别站在白兰地是由蒸馏的酒。其他蒸馏饮料,如伏特加和杜松子酒,制造了中性酒精蒸馏发酵糖蜜,谷物,马铃薯或乳清。各种各样的坚固的葡萄酒生产的增加白酒酒的酒精含量,提高15 - 20%。显著的产品包括酿,港口和马德拉葡萄酒。 2The 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. 酵母细胞的细胞膜,信封里包含一个periplasmic空间和细胞壁多糖的主要组成,它含有少量的多肽物质。墙上零件结构半刚性但溶质渗透提供了大大挤压和拉伸强度的酵母。细胞壁肽组与羧基酿造酵母絮凝特性对重要,便于post-fermentation固液分离。絮凝法被认为由于salt-bridge之间形成钙离子和这些细胞壁羧基组。 3Brewer?s wort,produced from barley malt contains 19 amino acids and a range of other nutrients,These amino acids are assimilated at different rates during fermentation.A general amino acid permease ( GAP) can transport all basic and neutral amino acids except proline.At lease 11 other more specific amino scid transport systems exist in yeast in yeast.Proline permease is repressed by