英语翻译2.1.CiderfermentationsThepresentstudyhasbeencarriedoutinonecellarfromVillaviciosa(Asturias).AsturiasisacoldregionplacedinthenorthofSpain.Twocider-makingsystems(traditionalandalternative)werestudiedinthiscellar

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英语翻译
2.1.Cider fermentations
The present study has been carried out in one cellar
from Villaviciosa (Asturias).Asturias is a cold region
placed in the north of Spain.Two cider-making
systems (traditional and alternative) were studied in this
cellar,where commercial dry yeast had never been used.
In the traditional system,the must was obtained by means
of a batch mechanical press with a slow pressing cycle
(3 days),the fermentation process being conducted
in a 10,000 -l wood barrel; in the other system,the
must was obtained by a pneumatics press (pressing-cycle,
8 h),and the fermentation was carried out in a 25,000-l
stainless-steel tank.The study was carried out in the
harvests 2001 and 2002.
The apple juices (density:1.050–1.047 mg/l) were obtained
from a mixture of acidic,bitter and sweet apples,
spontaneously fermented at 12–15 1C (cellar temperature),
without SO2 adding.The rates of alcoholic fermentations
were monitored by density measuring.
2.2.Yeast sampling and isolation
A total of four samples were taken from each vat at
different stages of cider production:must (density:
1.050–1.047 mg/l; day 1),beginning of fermentation (density:
1.037–1.020 mg/l; day 4),tumultuous fermentation
(density:1.020–1.010 mg/l) and end of fermentation (density
p1.000 mg/l).
At each stage,aliquots of several dilutions were spread
onto Malt Extract Agar (0.3% yeast extract,0.3% malt
extract,0.5% peptone,1% glucose,2% agar) supplemented
with 25 mg/l penicillin G potassium salt (Calbiochem,
Nottingham,UK) and 100 mg/l streptomycin sulphate
(Acofarma,Madrid,Spain) to inhibit bacterial growth.
Plates were incubated for colony development at 28 1C for
2 days.Fifty colonies from each of these samples were
randomly picked up.The isolated yeasts were preserved
onto Yeast Extract Peptone Dextrose agar slants and
stored at 4 1C.

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