【正文】 is contrast,Sauterne wine yeasts ferment fructose faster than glucose. Lesson 2 Alcoholic Beverages 葡萄汁中的主要糖類 為葡萄糖和果糖， 由于啤酒酵母優(yōu)先代謝葡萄糖，因此在葡萄酒發(fā)酵中留下的一些非發(fā)酵糖是果糖。補充培養(yǎng)基中的不飽和脂肪酸、維生素和蛋白質也可增強菌種的 耐乙醇能力 。 譯文 Part 2 食品科技英語的閱讀 With white wines, lower fermentation temperatures produce fresher and more fruity wines, and the risk of bacterial infection and resultant volatile acid production is reduced. Higher temperatures of 2230℃ are used for production of red wines, fermented on the skins, leading to increased colour extraction and production of a rich aroma. Lesson 2 Alcoholic Beverages 對白葡萄酒來說， 發(fā)酵溫度低 ，產生的酒更新鮮、果味更濃；低溫度也增加了細菌污染的機會，導致揮發(fā)性酸量降低。 譯文 Part 2 食品科技英語的閱讀 Selected strains are able to produce 1820% alcohol although fermentation rate is generally greatly reduced as ethanol concentration increases. Grape juices with very high sugar concentrations are only fermented by osmophilic yeasts such as Saccharomyces rouxii and Saccharomyces bailli which have a high capacity to ferment fructose. Lesson 2 Alcoholic Beverages 選擇菌株 的發(fā)酵速率通常隨著乙醇濃度的增加而大大降低，但這些菌株仍能產生 1820%的乙醇。 譯文 Part 2 食品科技英語的閱讀 Saccharomyces uvarum (S. carlsbergensis) is taxonomically distinguished from S. cerevisiae in that it can also utilize melibiase. Kluyveromyces fragilis and Kluyveromyces lactis, which unlike S. cerevisiae can ferment lactose, contain a lactose permease system for lactose transport into the cell where it is hydrolyzed to glucose and galactose which enter glycolysis. Lesson 2 Alcoholic Beverages 奶酒酵母 因為也可以利用蜜二糖酶，因此從分類學上來說，它區(qū)別于啤酒酵母。向葡萄酒中加入蒸餾酒精，并將酒精含量提高到 1520%，可制成 各種各樣的強化葡萄酒 。 譯文 Evaluations will increasingly have to consider the impact of a GM food on the overall nutritional status taking into account the different needs in developed and developing countries. Part 2 食品科技英語的閱讀 Lesson 1 WHO Strategy on Food Safety 考慮到發(fā)達和發(fā)展中國家的不同程度的需求， 各種評價方法 將日益關注轉基因食品的整體營養(yǎng)狀況的影響 。 譯文 Labeling of GM foods, although not related to food safety, can be used as a tool to increase the transparency of food production processes and thus, in conjunction with traceability strategies, to contribute indirectly to food safety in general. Part 2 食品科技英語的閱讀 Lesson 1 WHO Strategy on Food Safety 雖然 轉基因食品的標簽 與食品安全沒有直接關聯性，但是 它可以用來增加食品生產過程的透明度，因此一般情況下， 結合可追溯性戰(zhàn)略標簽可間接促進食品的安全。 一些著名的強化酒 包括雪利酒、波爾圖葡萄酒和馬德拉葡萄酒。與啤酒酵母不同， 脆壁克魯維酵母和乳酸克魯維酵母 這兩種酵母能發(fā)酵乳糖，它們含有乳糖透性酶系統(tǒng)，可將乳糖轉運至胞內，從而能夠將乳糖水解為葡萄糖和半乳糖進入糖酵解途徑。含糖濃度極高的 葡萄汁 僅能用耐滲透壓酵母如魯酵母和發(fā)酵，這兩種菌發(fā)酵果糖的能力高。利用 2230℃ 范圍的發(fā)酵高溫進行表面發(fā)酵生產的紅葡萄酒， 酒體色澤 顏色增加且富有香氣。升高細胞膜的不飽和脂肪酸含量，可觀察到菌種的耐乙醇能力提高。以淀粉為底物進行酒精發(fā)酵需要添加外源酶，如麥芽中的 α和 β淀粉酶或微生物中的 α淀粉酶，葡萄糖苷酶和支鏈淀粉酶。 EMP途徑是產生酒精的代謝途徑。 譯文 From the very beginning, development and use of geic engineering have been acpanied by strict regulations. These regulatory requirements cover the contained use of geically modified anisms (GMO), their deliberate release into the environment as well as the placing on the market of products containing or consisting of GMO. Part 2 食品科技英語的閱讀 Lesson 1 WHO Strategy on Food Safety 最初，發(fā)展和利用基因工程技術受到相當嚴格的規(guī)章控制； 其 涵蓋了含轉基因生物的利用、釋放到環(huán)境中危害性，也 包括現在市場上銷售的含有或由轉基成分組成的食品的安 全問題等方面。 譯文 The next generation of geically modified foods will be crops with improved nutritional value, thus crossing the borderline to “functional foods” and “nutraceuticals”. Future food safety assessment strategies will have to cope with the more plex metabolic changes caused by the geic modification. Part 2 食品科技英語的閱讀 Lesson 1 WHO Strategy on Food Safety 下一代轉基因食品 將以改善營養(yǎng)價值為主導，因此，也就 跨越到了功能性食品和保健食品的范疇。 這些酒精類飲料 包括非蒸餾類飲料如啤酒、葡萄酒、蘋果酒和米酒；蒸餾類飲料如威士忌和郎姆酒 分別 是由發(fā)酵谷物和糖漿釀制而成，而白蘭地是由葡萄酒蒸餾而成的。 譯文 Part 2 食品科技英語的閱讀 Sugars are transported across the cell membrane by either active or passive transport, mediated by inducible or constitutivelyproduced perme