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(单词翻译:双击或拖选)
How much alcohol the yeast1 can tolerate depends partly on the type of yeast. And that’s another reason wine is stronger than beer: beer-yeast, with a lower tolerance2 for alcohol, is killed by the time the alcohol reaches about nine percent. Wine-yeast is hardier3 and can withstand concentrations up to around sixteen percent. Since most beer is less than six percent alcohol and wine is generally under twelve percent, yeast usually runs out of sugar before it creates enough alcohol to poison itself. Novice4 home-brewers and wine-makers often try to boost the alcohol content by using a lot of sugar. This works up to a point, but every strain of yeast has a limit to how much alcohol it can produce before quitting. Adding more sugar will make a sweeter beer or wine, but it won’t make it any stronger.
1 yeast | |
n.酵母;酵母片;泡沫;v.发酵;起泡沫 | |
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2 tolerance | |
n.宽容;容忍,忍受;耐药力;公差 | |
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3 hardier | |
能吃苦耐劳的,坚强的( hardy的比较级 ); (植物等)耐寒的 | |
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4 novice | |
adj.新手的,生手的 | |
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