食品专业英语Lesson 5课文与讲解.docx

Lesion 5 Alcoholic Beverages (1)课题引入（时间：5分钟）：1、结合食品业中酒精类饮料的现状和发展前景，说明学习酒精类饮料的英文资料的必要性。讲授新内容※※※※一、前言部分的翻译学习（时间：20分钟）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。多种加酒井的葡萄酒通过附加雪利酒、波特酒和马德拉酒而生产出的。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。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。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。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；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.※※※※二、正文Biology of yeast fermentation部分的翻译（时间：30分钟）从最初，发展和利用遗传工程技术受到相当严格的规章控制；其涵盖了含转基因生物的利用、释放到环境中危害性，也包括现在市场上销售的含有或由转基成分组成的食品的安全问题。酵母发酵的生物学Biology of yeast fermentation葡萄糖酒精超过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。Over 96% of fermentation ethanol is produced using strains of saccharomycescerevisae or species related to it, particularly saccharomycesuvarum. 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.酒精葡萄糖啤酒酵母奶酒酵母EMP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。Glucose + 2ADP 2Ethanol + 2CO2 + 2ATP 形成的ATP用于满足其他细胞的能量需要。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%。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。Theoretical yield from 1g glucose are 0.51g ethanol and 0.49g CO2. However, in practice, approximately 10% of the glucose is converted to biomass and yield of ethanol and CO2may reach 90% of theoretical values. The ATP formed is used to supply other cell energy requirements.该壁中肽的羧