酿酒工程专业英语(高等学校酿酒工程专业教材)

本书主要介绍了酿酒工 程中酿造酒（啤酒、葡萄酒 、黄酒）、蒸馏酒（中国白 酒、白兰地、威士忌、伏特 加、朗姆酒、龙舌兰）、配 制酒（利口酒、杜松子酒等 ）的酿造工艺及技术。各章 节阅读材料均选自国内外原 版资料，并配有生词、注释 、阅读材料和相应练习，在 编排上较全面地涵盖了现代 酿酒最新技术及该学科研究 前沿进展，注重酿酒工程的 核心内容，具有广泛的适用 性。本书可作为高等学校酿 酒工程专业教材，也是酒类 研究者和酒类从业者的参考 用书。

Chapter 1 Brewed Alcoholic Beverages Unit 1 Beer Lesson 1 Barley and Malt Lesson 2 Hops Lesson 3 Yeast Management Lesson 4 Wort Preparation Lesson 5 Fermentation and Maturation Lesson 6 Beer Flavor and Stability Unit 2 Wine Lesson 1 The Variety of Grapes Lesson 2 Viticulture Lesson 3 Red Wine Vinification Lesson 4 White Wine Vinification Lesson 5 Wine Chemistry Lesson 6 Wine Sensory Properties Lesson 7 Sparkling Wine Unit 3 Rice Wine Lesson 1 Sticky Rice Lesson 2 Jiuqu Lesson 3 Shaoxing Rice Wine Lesson 4 Jimo Lao Jiu Rice Wine Lesson 5 Sake Chapter 2 Distilled Alcoholic Beverages Unit 1 Chinese Baijiu Lesson 1 Introduction Lesson 2 Daqu Lesson 3 Tasting Lesson 4 Packaging Lesson 5 Distillation and Maturation Lesson 6 Blending Teehnique Unit 2 Brandy Lesson 1 Introduction Lesson 2 Distilled Technique Lesson 3 Barrel and Aging Lesson 4 Blending Technique Unit 3 Whisky Lesson 1 Introduction Lesson 2 Distilled Technique Lesson 3 Barrel and Aging Lesson 4 Blending Technique Unit 4 Other Distilled Alcoholic Beverages Lesson 1 Vodka Lesson 2 Rum Lesson 3 Tequila Lesson 4 Gin Chapter 3 Blended Alcoholic Beverages Unit 1 Liqueur Lesson 1 Fruit Liqueur Lesson 2 Eggnog Liqueur Lesson 3 Coffee Liqueur