啤酒和葡萄酒均在历史上只限于最高酒精含量约15 %，数量，超出酵母是不利的影响，不能发酵。

Beer and wine were historically limited to a maximum alcohol content of about 15% by volume, beyond which yeast is adversely affected and cannot ferment.

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研究了酒精发酵过程中，酵母在不同添加量、方式对还原糖含量、酵母数量影响的规律。

In this experiment, the effect of the way and the quantity of yeast addition on the reducing sugar contents and yeast concentration in alcohol fermentation was investigated.

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该文主要阐述了细胞质膜不饱和脂肪酸、曲霉蛋白脂、特定的固醇及加氧作用对酒精酵母产生乙醇耐性的影响。

This paper mainly discussed the influence of membrane unsaturated fatty acids, Aspergillus protein lipid, special cholesterin, and adding oxygen to the ethanol tolerance of alcohol yeast.

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