炎炎夏日，它能讓啤酒香氣誘人，也可能引發爆炸

知識 08-06

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含有[論文鏈接]、[聽力原文]、[參考譯文]、[重難點辭彙和短語] 的完整套餐，戳下方

[聽力原文]

Beer Fermentation Hops Along

…Problem is, adding hops late doesn"t deactivate their starch-attacking enzymes. And they"re able to break down starches the yeasts weren"t able to attack,unleashingeven more sugar into the brew. And if yeast are still hanging out, as in Allagash"s bottle-conditioned beers, that kickstarts additional fermentation. And that boosts alcohol by volume and carbon dioxide concentration—to potentially explosive levels.

"Basically the hops are taking something that"s considered by brewers to be unfermentable, and breaking them down to the point where they can actually re-ferment, or become fermentable, or potentially contribute to sweetness, as beer ages.」

The full detective story is in theJournal of Agricultural and Food Chemistry. [Kaylyn R. Kirkpatrick and Thomas H. Shellhammer,Evidence of Dextrin Hydrolyzing Enzymes in Cascade Hops (Humulus lupulus)]

And, in case you"re wondering, Shellhammer"spalatedoesalign withhis academic interests: "I"m kind of intrigued by the hazy, juicyIPAthing that"s going on right now. I"m also a fan of sort of traditional old school IPAs." He』s the rare professor whose students use IPAs to raise their GPAs…[read more]

啤酒花：讓人歡喜讓人愁

……問題是，晚加啤酒花就無法使澱粉分解酶失活，它們就會分解酵母未分解的剩餘澱粉，向啤酒中釋放更多的糖。就像阿拉加什公司的瓶裝酒那樣，如果酵母菌依然有活性，就會引發額外的發酵反應，產生大量酒精並提高 CO2濃度——達到可能爆炸的地步。

「基本上，啤酒花把釀酒師認為無法發酵的東西，分解成實際上能再發酵或可發酵的物質，亦或是隨著啤酒放置時間變長，成為甜味劑。」

完整的研究探索過程發表於《農業與食品化學雜誌》（Journal of Agricultural and Food Chemistry）。

如果你想了解一下的話，謝爾哈默的喜好和他的學術興趣確實是一致的：「我對新式氤氳複雜的印度淡色艾爾啤酒（India Pale Al，IPA）挺感興趣，但我也是傳統老式 IPA 的粉絲。」謝爾哈默是一位「與眾不同」的教授，他的學生常常用幾瓶IPA來找他換更高的 GPA……[查看全文]

[重難點辭彙、短語]

brew: n. 啤酒；v. 釀製；沖泡

hop: n. 啤酒花

carbonation: n. 充二氧化碳

belch out: v. 噴出

meticulous: adj. 非常仔細的，一絲不苟的

unpalatably: adv. 令人不悅地