UC知道求助英语高手（懂得生物类专业术语）
来源：百度知道 编辑：UC知道 时间：2024/06/17 07:32:31
大家看看以下翻译是否正确（给30分）
Abstract
Two sorghum varieties were studied with a view to producing wort and evaporated wort (extract), in the form that the extract
could keep for a longer period and used for brewing when required. When mashed using commercial brewing enzymes, the
sorghum samples produced sufficient sugars and amino acids required for yeast growth and alcohol production during
fermentation. Fermentation studies showed that the normal brewing wort of sorghum produced marginally higher levels of
alcohol than the evaporated wort (extract) of sorghum. Also, the beer brewed from the normal wort of sorghum was lighter in
colour than that brewed from the re-dissolved extract (evaporated wort) of sorghum. The lower values of alcohol or higher colour
of the beer brewed from sorghum extract was linked to the Maillard reaction, which occurred during the process of evaporating
the wort to produce the extract. Organoleptic assessment confirmed that
Abstract
Two sorghum varieties were studied with a view to producing wort and evaporated wort (extract), in the form that the extract
could keep for a longer period and used for brewing when required. When mashed using commercial brewing enzymes, the
sorghum samples produced sufficient sugars and amino acids required for yeast growth and alcohol production during
fermentation. Fermentation studies showed that the normal brewing wort of sorghum produced marginally higher levels of
alcohol than the evaporated wort (extract) of sorghum. Also, the beer brewed from the normal wort of sorghum was lighter in
colour than that brewed from the re-dissolved extract (evaporated wort) of sorghum. The lower values of alcohol or higher colour
of the beer brewed from sorghum extract was linked to the Maillard reaction, which occurred during the process of evaporating
the wort to produce the extract. Organoleptic assessment confirmed that
对两个高粱品种进行研究,是为了生产麦汁和蒸发浓缩了的麦汁(提取物)，这种状态保存的提取物能保持较长一段时间，并且当需要的时候能用于酿造。当使用商业酿造酶将高粱样品进行糖化工艺生产时，可以产生发酵过程中酵母生长和酒精生产所需要的足够的糖和氨基酸。研究表明，传统发酵酿造高粱麦汁产生的酒精浓度水平稍高于高粱蒸发麦汁（提取液）所酿造的酒精水平。另外，传统高粱麦汁酿造的啤酒较用重新溶解提取（麦汁）法酿造的啤酒色度低。从高粱中提取的低浓度酒精或更深颜色啤酒的酿造与拉德反应有关，这发生在麦汁煮沸蒸发过程中。感官评估确认了使用提取液进行啤酒酿造被人们普遍接受。
关键词:高粱; 酶; 糖化; 麦汁; 提取; 发酵
跟你改了一点点
主要是懂酿造，英语好也不一定翻译的出来
没有专业背景的英语也就是个日常应用英语
能把这篇文章的详细出处发给我么?这个数据库的文章比较难下载
完全正确！