1. 微生物之種類 細 菌 真 菌 原生動物 藻 類 病 毒 12

2. Fig. 1.14

3. 真 菌

7. Brewer’s yeasts Brewers classify yeasts as top-fermenting and bottom-fermenting. This distinction was introduced by the Dane Emil Christian Hansen. 酒精飲料

8. Top-fermenting yeasts They form a foam at the top of the wort during fermentation. higher alcohol concentrations and prefer higher temperatures, typically 16 °C - 24 °C fruitier, sweeter, ale-type beers. An example of a top-fermenting yeast is Saccharomyces cerevisiae, known to brewers as ale yeast.

9. Bottom-fermenting yeasts These yeasts ferment more sugars, leaving a crisper taste, and grow well at low temperatures. An example of bottom fermenting yeast is Saccharomyces pastorianus, formerly known as Saccharomyces carlsbergensis.

10. 酒精飲料 ( 水果酒 ) ( 穀類酒 )

11. 酒精飲料

12. alcohol by volume (abv) (%) proof In the United Kingdom, the proof-to-ABV ratio is 7:4. In the United States, it is 2:1. flavor

13. 酒精飲料 Beer 澱粉醱酵 about 4% to 6% abv flavoured with hops, herbs or fruit Wine 水果醱酵 about 9%–16% abv a long aging process (months or years) Spirit distilled, at least 20% ABV Beer and wine were limited to a maximum alcohol content of about 15% ABV.

14. Beer Ale is a type of beer brewed from malted barley. Ales are normally brewed with top- fermenting yeasts. Sake is also referred to in English as rice wine. Wine contains 9–16% alcohol and most beer is 3–8%, whereas undiluted sake is 18–20% alcohol

15. wine Sparkling wine can be made by adding a small amount of sugar before bottling, which causes a secondary fermentation to occur in the bottle and significant levels of carbon dioxide in it making it fizzy. The classic example of a sparkling wine is Champagne.

16. spirit Whisky or whiskey is a type of alcoholic beverage distilled from fermented grain mash. Brandy is a spirit produced by distilling wine, the wine having first been produced by fermenting grapes.

17. Bourbon whiskey Bourbon is an American whiskey, a type of distilled spirit, made primarily from corn and named for Bourbon County, Kentucky.