2023考研英語閱讀令人陶醉的發現
Heady discoveries
令人陶醉的發現
IN THE 15th century a schism opened in the world ofbeer. Brewers in Bavaria alighted on a new version of thatage-old drinkone that liked to be fermented in the coldand could thus be brewed in winter. The lager revolutionhad begun.
15世紀，啤酒界開始了一次強烈的意見分歧。德國巴伐利亞州的啤酒釀造者們偶然發現這種古老飲料的新變種---一種喜歡在低溫發酵，因而能夠在冬天釀造飲料。拉格啤酒革命已經開始。
The difference between lagers and more traditional aleslies in the yeast. Ales are made with bakers yeast,Saccharomyces cerevisiae. Lagers use a hybrid, halfcerevisiae and half something else. The interloper, though, has never been founduntil now.
拉格啤酒和更傳統的艾爾啤酒之間的區別在于使用不同的酵母。艾爾啤酒由面包師傅的酵母---酵母屬釀酒酵母釀制而成。拉格啤酒則由一半釀酒酵母和一半其它東西混合而成的東西釀制。不過，這另一半闖入者直到現在才發現。
After a worldwide search, a team of geneticists has pinned it down to South America. ChrisTodd Hittinger of the University of Wisconsin-Madison and Diego Libkind of the ArgentineNational Council for Scientific and Technical Research, found their quarry over 11,000km from Bavaria, in the cool alpine forests of Patagonia. As they explain in a paper in theProceedings of the National Academy of Sciences, the newly described species, namedSaccharomyces eubayanus, lives in galls that infect beech trees there. These sugary galls oftenferment on the forest floor, and locals have been known to make an alcoholic beverage fromthem. Genetic sequencing confirmed that the yeast in the galls is 99.5% identical with thenon-ale half of the lager-yeast genome.
在全世界范圍內進行搜索后,一隊遺傳學家已經確認這種闖入者來自南美。威斯康星大學麥迪遜分校的克里斯?托德?希廷格爾和阿根廷國家科學和技術研究會的迪戈?利布金德在遠離巴伐利亞州11000公里的巴塔哥尼亞高原上涼爽的高山森林里找到了他們的來源。根據他們在《美國國家科學院院刊》上發表的一篇論文中所解釋，最近描述的這個命名為酵母屬真貝酵母的物種生活在感染那兒山毛櫸樹的蟲癭里。這些含糖的蟲癭經常在森林的地面上發酵，當地人一直用它們來釀造含酒精的飲料。基因測序證實了蟲癭里的酵母與拉格酵母的非釀酒酵母那一半基因組有著99.5%的相似性。
That solves one mystery but creates another.Human transport is the only way the fungus couldhave travelled from Patagonia to Europe, butexploration of the New World did not begin until theend of the 15th century, and Patagonia was notreached until the 16th. Yet there are records of cold-fermented beer being made in Munich as early as1420.
這解決了一個秘密，但又產生了另一個秘密。人類的運輸是這些真菌能夠從巴塔哥尼亞高原傳播到歐洲的唯一途徑。但是，直到15世紀末，人類才發現新大陸，而歐洲人一直到16世紀才到達巴塔哥尼亞高原。然而，有些低溫發酵啤酒的記錄表明，早在15世紀20年代慕尼黑就已生產這種低溫發酵的啤酒了。
Dr Hittinger suspects lagering in its basic formlengthy and cool fermentationdid precedethe arrival of eubayanus, but that these early lagers were poor. Then, in one batch, eubayanusdrifted in and could thrive at the low temperatures which cerevisiae disliked. Brewers favouredthat batch, and the yeast spread. Indeed, the historical record provides a hint that somethingwas afoot around this time. In 1553 Bavaria outlawed summer-made beer because wintertimebrews had outstripped them in quality.
希廷格爾博士懷疑以其基本形式釀造的拉格啤酒---時間很長而且還是低溫發酵---確實比真貝酵母到來之前發生，但是，這些早期的拉格啤酒質量不太好。 后來，在一批產品中，真貝酵母漂移出來而且能在釀酒酵母不喜歡的低溫下茁壯生長。釀酒商們非常喜歡這批產品，之后，這些酵母就蔓延開來了。其實，歷史記載提供了一條線索，大約這個時候，有些事情正在進行中。1553年，巴伐利亞州取締了夏天釀制的啤酒，因為冬季釀造的啤酒質量更好。
Eventually, the two yeast strains hybridised to form Saccharomyces pastorianus, the yeastused by lager brewers today. Those brewers will cheer the discovery of eubayanus, as it opensa trove of genes that did not make the transition to pastorianus but which might help theprocess of cold brewing. One South American beer company is already discussing using pureeubayanus, as well as lab-created hybrids, in a test brew. Whether that will improve the lagersflavour is another matter. As Dr Hittinger points out, natural selection has done a pretty tastyjob already.
終于，這兩種酵母雜交形成了現在的拉格啤酒釀造商們使用的酵母，即酵母屬巴斯德酵母。那些啤酒釀造商們將歡呼真貝酵母的發現，因為它打開了有價值的基因。雖然這種基因沒有轉變成巴斯德酵母但它可能幫助低溫釀造的過程。一家南美啤酒公司已經在討論在實驗性的釀造中使用純真貝酵母，還有實驗室育制的雜交品種。這種純真貝酵母是否提高啤酒品味則是另一回事。因為希廷格爾博士指出，大自然已經為人類選擇了一種非常美味的酒。
Heady discoveries
令人陶醉的發現
IN THE 15th century a schism opened in the world ofbeer. Brewers in Bavaria alighted on a new version of thatage-old drinkone that liked to be fermented in the coldand could thus be brewed in winter. The lager revolutionhad begun.
15世紀，啤酒界開始了一次強烈的意見分歧。德國巴伐利亞州的啤酒釀造者們偶然發現這種古老飲料的新變種---一種喜歡在低溫發酵，因而能夠在冬天釀造飲料。拉格啤酒革命已經開始。
The difference between lagers and more traditional aleslies in the yeast. Ales are made with bakers yeast,Saccharomyces cerevisiae. Lagers use a hybrid, halfcerevisiae and half something else. The interloper, though, has never been founduntil now.
拉格啤酒和更傳統的艾爾啤酒之間的區別在于使用不同的酵母。艾爾啤酒由面包師傅的酵母---酵母屬釀酒酵母釀制而成。拉格啤酒則由一半釀酒酵母和一半其它東西混合而成的東西釀制。不過，這另一半闖入者直到現在才發現。
After a worldwide search, a team of geneticists has pinned it down to South America. ChrisTodd Hittinger of the University of Wisconsin-Madison and Diego Libkind of the ArgentineNational Council for Scientific and Technical Research, found their quarry over 11,000km from Bavaria, in the cool alpine forests of Patagonia. As they explain in a paper in theProceedings of the National Academy of Sciences, the newly described species, namedSaccharomyces eubayanus, lives in galls that infect beech trees there. These sugary galls oftenferment on the forest floor, and locals have been known to make an alcoholic beverage fromthem. Genetic sequencing confirmed that the yeast in the galls is 99.5% identical with thenon-ale half of the lager-yeast genome.
在全世界范圍內進行搜索后,一隊遺傳學家已經確認這種闖入者來自南美。威斯康星大學麥迪遜分校的克里斯?托德?希廷格爾和阿根廷國家科學和技術研究會的迪戈?利布金德在遠離巴伐利亞州11000公里的巴塔哥尼亞高原上涼爽的高山森林里找到了他們的來源。根據他們在《美國國家科學院院刊》上發表的一篇論文中所解釋，最近描述的這個命名為酵母屬真貝酵母的物種生活在感染那兒山毛櫸樹的蟲癭里。這些含糖的蟲癭經常在森林的地面上發酵，當地人一直用它們來釀造含酒精的飲料。基因測序證實了蟲癭里的酵母與拉格酵母的非釀酒酵母那一半基因組有著99.5%的相似性。
That solves one mystery but creates another.Human transport is the only way the fungus couldhave travelled from Patagonia to Europe, butexploration of the New World did not begin until theend of the 15th century, and Patagonia was notreached until the 16th. Yet there are records of cold-fermented beer being made in Munich as early as1420.
這解決了一個秘密，但又產生了另一個秘密。人類的運輸是這些真菌能夠從巴塔哥尼亞高原傳播到歐洲的唯一途徑。但是，直到15世紀末，人類才發現新大陸，而歐洲人一直到16世紀才到達巴塔哥尼亞高原。然而，有些低溫發酵啤酒的記錄表明，早在15世紀20年代慕尼黑就已生產這種低溫發酵的啤酒了。
Dr Hittinger suspects lagering in its basic formlengthy and cool fermentationdid precedethe arrival of eubayanus, but that these early lagers were poor. Then, in one batch, eubayanusdrifted in and could thrive at the low temperatures which cerevisiae disliked. Brewers favouredthat batch, and the yeast spread. Indeed, the historical record provides a hint that somethingwas afoot around this time. In 1553 Bavaria outlawed summer-made beer because wintertimebrews had outstripped them in quality.
希廷格爾博士懷疑以其基本形式釀造的拉格啤酒---時間很長而且還是低溫發酵---確實比真貝酵母到來之前發生，但是，這些早期的拉格啤酒質量不太好。 后來，在一批產品中，真貝酵母漂移出來而且能在釀酒酵母不喜歡的低溫下茁壯生長。釀酒商們非常喜歡這批產品，之后，這些酵母就蔓延開來了。其實，歷史記載提供了一條線索，大約這個時候，有些事情正在進行中。1553年，巴伐利亞州取締了夏天釀制的啤酒，因為冬季釀造的啤酒質量更好。
Eventually, the two yeast strains hybridised to form Saccharomyces pastorianus, the yeastused by lager brewers today. Those brewers will cheer the discovery of eubayanus, as it opensa trove of genes that did not make the transition to pastorianus but which might help theprocess of cold brewing. One South American beer company is already discussing using pureeubayanus, as well as lab-created hybrids, in a test brew. Whether that will improve the lagersflavour is another matter. As Dr Hittinger points out, natural selection has done a pretty tastyjob already.
終于，這兩種酵母雜交形成了現在的拉格啤酒釀造商們使用的酵母，即酵母屬巴斯德酵母。那些啤酒釀造商們將歡呼真貝酵母的發現，因為它打開了有價值的基因。雖然這種基因沒有轉變成巴斯德酵母但它可能幫助低溫釀造的過程。一家南美啤酒公司已經在討論在實驗性的釀造中使用純真貝酵母，還有實驗室育制的雜交品種。這種純真貝酵母是否提高啤酒品味則是另一回事。因為希廷格爾博士指出，大自然已經為人類選擇了一種非常美味的酒。
