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1868年,一件科学新闻轰动了法国酿酒行业.工厂主和酒商们紧锁的眉头终于舒展了.他们欣喜若狂,奔走相告:我们的酒得救了!我们的酒得救了!他们高呼着:科学万岁!巴斯德!巴斯德!这是怎么回事呢?巴斯德又是何许人氏?原来,十九世纪中叶的法国,酿酒行业非常盛兴,已经成为国家主要经济部门之一.但是长期以来,人们被一个生产工艺中的致命缺陷苦恼着,这就是大批酿好的美酒在后熟或贮藏过程中很快变酸,为
In 1868, a science news sensationalized the French brewing industry. The frowned brows of the factory owners and merchants were finally stretched. They were ecstatic, running away: our wine was saved! Our wine was saved! Huff: Science Long live! Pasteur! Pasteur! What is going on? Pasteur is what people? Originally, the mid-nineteenth century France, the wine industry is very Shengxing, has become the country’s major economy Department, but for a long time people were bewildered by the fatal flaw in a production process, that is, a large number of brewed good wines soured quickly after storage or storage,