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1、P60第一段： Alcoholicbeveragesareproducedfromarangeofrawmaterialsbutespeciallyfromcereals,fruitsandsugarcrops.Theyincludenon-distilledbeveragessuchasbeers,wines,ciders,andsake.Disitlledbeveragessuchaswhiskyandrumareproducedfromfermentedcerealsandmolasses,respectively,whilebrandyisproducedbydist
2、illationofwine.Otherdistilledbeverages,suchasvodkaandgin,areproducedfromneutralspiritsobtainedbydistillationoffermentedmolasses,grain,potatoorwhey.Avarietyoffortifiedwinesareproducedbyadditionofincludesherries,portandMadeirawines.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
3、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： Theyeast-cellenvelopecontainsaplasmamembrane,aperiplasmicspaceandacellwallconsistingmainlyofpolysaccharideswithasmallamountofpeptidem
4、aterial.Thewallcomponentisasemi-rigidbutsolutepermeablestructurewhichprovidesconsiderablycompressionalandtensilestrengthtoyeasts.Carboxylgroupsofcell-wallpeptidesconferimportantflocculatingcharacteristicsonbrewingyeasts,facilitatingpost-fermentationsolid-liquidseparation.Flocculationisthought
5、toresultfromsalt-bridgeformationbetweencalciumionsandthesecell-wallcarboxylgroups. 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 Thewortisinoculatedwithyeasttogivetogiveacountofabout107cellspermlwortorg
6、reaterifafasterfermentationrateisrequired.traditionally,top-fermentingyeasts,whichfermentat15-22℃andtendtorisetothesurfacetowardstheendoffermentationandcanthereforebeskimmedoff,wereusedinaleproduction.Yeasts,whichfermentintherange8-15℃andwhichsinktothebottomtowardstheendoffermentation,weregen
7、erallyusedinlagerproduction.However,particularlywiththeintroductionoflargecylindro-conicalshapedfermentersandcentrifugestobrewingoperations,thedistinctionbetweentop-andbottom-fermentingyeastshastendedtodisappear. 如果麦芽汁要获得更快的发酵效率，每毫升麦芽汁需接种107
