Учебно-методическое пособие по чтению английской специальной литературы

1. Fermentation is much influenced by wort composition. Since the latter is affected by the methods and materials used in its production, it is necessary to provide a description of the pro­cesses involved. 2. Hence, in practice a product should be sterilized so that under normal condi­tions it will neither spoil nor endanger the health of the consumer. 3. Since only soluble sub­stances can pass into beer, it is, therefore, necessary to convert the insoluble materials into doluble ones during mashing. 4. However, brewers, bakers, cheese makers relied on enzyme activity at various stages of manufacture despite their lack of knowledge of enzymes. 5. The fer­mentation step is catalysed principally by yeast. The latter may be a pure monoculture or a mixture of yeast strains. 6. Thus, food technology has not been static – in fact, advances and im­provements have followed one another with such speed that it has been difficult to keep up with them. 7. Food storage, transportation and distribution cannot take place without refrigeration and freezing, for these processes play a decisive role in optimal preservation of perishable foods. 8. However, because yeast stores most of the valuable vitamin B1, it is more healthy to drink unfil­tered, yeast-containing beer. 9. To prevent various undesirable changes food must be preserved properly, otherwise it will deteriorate and lose its nutritive value. 10. Therefore, it should be possible to produce an alcohol-free beer using a combination of high temperature mashing and cold contact fermentation. 11. The malt adjuncts are starch- or sugar-containing materials, the former including corn, wheat, rice and others, the latter being mainly sugar and syrups.