ASSIGNMENT 3

Course: English for food

technology

TEAM 02
1. Hua Chi Cuong 2005208191
2. Bui Cong Danh 2005208475
3. Tran Quoc Dao 2005203031
4. Trinh Thi Kieu Diem 2005201083
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ASSIGNMENT 3: READING RESEARCH ARTICLE- INTRODUCTION

Identifying CRGP structures in Introduction

0
• Use the article downloaded from Sci-Hub to conduct team reading
• Number the sentences in the Introduction

1
• Divide them into the corresponding sections

Present the results on ppt slides

2 20/05/2022 Page 02
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Original
 Identify CRGP 20/05/2022 Page 04

SENTENCE
TERMS IDENTIFY CGRP
NUMBER
In traditional cider brewing, spontaneous
fermentation performed by indigenous
microbiota usually lasts for several weeks
01 R-Review
when Saccharomyces spp, are the main
yeasts responsible for alcoholic fermentation
during cider production.
To accelerate the fermentation process,
02 R-Review
yeast starters are often added to the must.
On an industrial scale, however, ciders are
commonly fermented with selected starters,
such as Saccharomyces cerevisiae and
03 Saccharomyces bayanus, to ensure reliability R-Review
and minimize sensory deviations, which
concurrently limits the diversity of wine styles
and the complexity of their flavours.
In recent years, non-Saccharomyces
yeasts have received greater attention due to R-Review
04
their flavour improvement potential in wines
and cider
 Identify CRGP 20/05/2022 Page 05

SENTENCE
TERMS IDENTIFY CGRP
NUMBER
In particular, Hanseniaspora uvarum,
Metschnikowia pulcherrima, Pichia
kudriavzevii and other yeast species are
05 C-Context
selected to produce alcoholic beverages
through pure, simultaneous or sequential co-
fermentation with Saccharomyces yeasts.
Kluyveromyces marxianus is a new
alternative yeast for wine and cider making
06 R-Review
that can ferment several carbohydrate
substrates into ethanol and grow rapidly.
As an ethanologenic yeast, K. marxianus
is one of the few species that can secrete
07 endogenous polygalacturonase, an important R-Review
pectolytic glucanase primarily implicated in
the solubility of pectin.
Recent work showed that the addition of
K. marxia.nus increased the yield of free-run
08 R-Review
wine and clearly altered the aroma profile of
wine.
 Identify CRGP 20/05/2022 Page 06

SENTENCE
TERMS IDENTIFY CGRP
NUMBER
Furthermore, K. marxianus holds the
potential to synthesize additional aroma
09 C-Context
compounds, such as ethyl acetate and 2-
phenylethanol.
Recently, Gschaedler et al. investigated the
cider production performance of an
autochthonous K. marxianus strain isolated
10 from a spontaneous cider fermentation C-Context
process and found that it produced four times
more ethyl acetate than did S. cerevisiae but
required a long adaptation phase.
Nevertheless, the metabolic characteristics
of K. marxianus in apple cider fermentation
are comparatively limited, and its contribution
11 G-Gap
to the composition of apple cider aroma and
nonvolatile compounds needs to be
investigated.
 Identify CRGP 20/05/2022 Page 07

SENTENCE
TERMS IDENTIFY CGRP
NUMBER
The organoleptic characteristics of
fermented beverages are the main factors
influencing consumer acceptance and depend
12 R-Review
greatly on the aroma compounds and
nonvolatile secondary metabolites produced
during fermentation wine.
Untargeted metabolomics based on high-
resolution mass spectrometry is an effective
13 tool for fingerprinting aroma compounds and C-Context
secondary metabolites in apple ciders.
The aim of the present study was to
compare the volatile and nonvolatile
14 components in ciders fermented by selected P-Purpose
K. marxianus and traditional Saccharomyces
yeasts.
Transcriptome analyses were performed to
15 track the molecular mechanisms underlying C-Context
the metabolic differences.
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