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Active Vocabulary. Fermentation – бродіння
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Fermentation – бродіння
Yeast – дріжжі
Barrel – бочка, баррель
Content – вміст
Temperature – температура
Lager beer – лагерне пиво
Attemperator – охолоджуючий пристрій
Brewery – пивоварний завод
Ferment – фермент
Positioning – розташування
Bacteria – бактерії
Acid – кислота
Taste – смак
Speed – швидкість
Vessel – резервуар, чан
End product – кінцевий продукт
Quality – якість
Cask – бочка
Alcohol – алкоголь
Primary – первинний
Specific – специфічний
System – система
Task 1
Match the end of each sentence with its end
| 1. The temperature during the fermentation affects both … | a) using yeast that can withstand high alcohol content. |
| 2. Alcohol of more than 12% can be achieved by … | b) four main classes. |
| 3. Systems of fermentation can be divided into … | c) the taste of the end product as well as the speed of fermentation. |
| 4. The system of bottom fermentation, which is used in brewing lager beer, differs considerably in many ways and … | d) through successive fermentation. |
| 5. The quality of the yeast has been developed … | e) various types of yeast are used. |
| 6. For red wine the typical temperature is … | f) about half a gram of alcohol is produced. |
| 7. For every gram of sugar that is converted … | g) from 22 to 25º C. |
| 8. During or after the alcoholic fermentation, … | h) 18% alcohol in wine. |
| 9. Some yeast can produce … | i) a secondary, or malolactic fermentation can also take place. |
Task 2
Say weather these sentences true or false
1. The essential chemical changes which take place in the world under the influence of the yeast don’t change it into beer by fermentation.
2. The quality of the yeast has been developed through successive fermentations.
3. Individual conditions peculiar to each brewery, even the positioning of attemperators introduce variations in the fermentation.
4. Systems of fermentation may be divided into five main classes.
5. The system of bottom fermentation, which is used in brewing lager beer, differs considerably in many ways and different types of yeast are used.
6. For every gram of sugar that is converted, about two grams of alcohol is produced.
7. A secondary fermentation is often initiated by inoculation with desired bacteria.
8. During or after the alcoholic fermentation, a primary, or malolactic fermentation can also take place.
9. As for wine, during the primary fermentation the yeast cells feed on sugar and multiply producing carbon dioxide gas and alcohol.
10. Some yeast can produce 18% alcohol in wine.
Unit 7
Text 1