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Wine And Beer: Different Types Of Alcohol, Same Basic Process
Why wine is stronger than beer on this moment of science.
Wine and beer are made of different ingredients,but the basic process is the same.
You start with a liquid containing some kind of sugar, add yeast1, and wait. The yeast digests the sugar, giving off alcohol in the process.
The sugar in beer comes mostly from
Either way, when the yeast finishes its work, the sugar has been turned into alcohol–which stays–and carbon dioxide, which bubbles to the surface.Since wine starts out with more sugar than beer does, it ends up with more alcohol.
Too Strong?
If you make beer or wine at home, the trick is knowing just how much sugar to start out with in order to get the alcohol content you want to end up with.
However, if the alcohol gets too strong, it’ll poison the yeast, stopping the fermentation altogether.
All About The Yeast
How much alcohol the yeast 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.
Not Too Much Sugar
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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