啤酒设计外文参考文献翻译.doc

英文参考文献翻译

二零一五年五月

摘自 Ullmann's Encyclopedia of Industrial Chemistry Published Online: 15 APR
2009 DOI: 10.1002/14356007.a03_421.pub2

英文原文：
Filling
After filtration, all operations must be directed to maintain the quality of the beer. Mistakes made at this point are very hard to rectify and will only become noticeable much later (re-infection and aged taste caused by a high oxygen concentration).
Furthermore, the beer must be bottled under an appropriate pressure to prevent the
release of carbon dioxide. Filling and packaging are subject to various legal regulations, just like he production of beer itself. These regulations pertain to labeling, container capacity, and volume tolerance .
The amount of beer lost depends on the production facilities, and to a certain extent on capacity, and ranges between 3 and 10 %. Examination of beer loss provides an insight into loss of volume, which occurs from casting to the actual process of bottling, and into loss of extract.
Kegging. Barrels are manufactured of oak wood, aluminum alloys, stainless steel, or plastics lined with stainless steel; their size ranges from 10 to 250 L. After the barrel has been thoroughly cleaned, it is purged with carbon dioxide or, less advantageously, with air, and filled under counterpressure (isobarometric). Bowless filling units not only avoid the danger of infection, but they also protect the beer from
extensive contamination with oxygen.
Barrels with a cylindrical edge are called kegsor system barrels; they have a permanently installed fitting for cleaning, sterilization, filling, and tapping. With such a device, the barrel remains sealed and under a pressure of carbon dioxide even after it has been emptied. In this fashion the drying-up of beer remnants is avoided, and cleaning is facilitated. Cleaning and filling under sterile conditions are easily
automated. Kegs and fittings are standardized.
Cellar Tanks. For larger distributors stationary draft beer tanks which hold 10 to 30 hL can be installed. The beer is delivered from the brewery in large tank trucks. The cellar tanks are equipped with cooling devices. They are lined with disposable polyethylene bags, which make it possible to store the beer under impeccable sanitary conditions without the need to clean the cellar tank. The excess pressure necessary to dispense the beer is created by gas which is admitted between the inner wall of the tank and the polyethylene bag.
Bottling. Bottles may be made of glass or plastics (PET, PEN). Whereas glass is diffusion proof, not only can carbon dioxide escape from plastic bottles, but also oxygen can diffuse into the beverage, and cause an undesirable oxidation taste. A metal crown with synthetic liner is widely preferred over other means of sealing the
bottles. Returnable bottles must be cleaned to a microbiologically impeccable standard before refilling. Disposable bottles are relatively expensive because their manufacture requires more energy and raw material than multiple-use bottles.
Isobarometric bottling is best carried out by pre-evacuation of the bottles and pressurizing with carbon dioxide. After filling fobbing is induced by various means; this provides for a maximum displacement of air. The crown closure machine presses the crimped edges of the crown around the mouth of the bottle, which is then labeled automatically. Modern bottling machines fill up to 120 000 bottles per hour. Brown
glass bottles are preferred to those made of green or colorless glass, because they protect the beer letter against light of short wavelengths, which causes photodegradation of the bitter acids of hops, and hence gives rise to lightstruck beer.
Canning. Cylindrical cans of aluminum or tinplate are closed with a flat lid equipped with a ring pull-tab.A nonporous synthetic resin coating is applied to the inside of the can to prevent a Vol. 5 Beer 213 chemical reaction occurring between the metal and the liquid. Pre-evacuation is only possible With stable tinplate cans. Otherwise cans are blown out with an inert gas alternatively, carbon dioxide is blown under the lid of the can after filling.

中文翻译：
灌装
啤酒过滤后，所有的操作必须保证啤酒的质量。即使很小的疏忽，也会造成很严重的后果，而且这一后果很难再纠正回来。（高浓度氧引起啤酒再感染，产生腐败味）。此外，啤酒装瓶时要保持适当的压力，以防止二氧化碳溢出。灌装和包装都受到不同的法律法规，就像他生产的啤酒本身。这些法规涉及到标签，集装箱容量，和体积公差。
酒损量取决于生产设施，要求控制在3%—10%之间的范围内。啤酒损耗量包括了从酿造到装瓶的整个过程中发生的损失。
桶装 桶装所使用的酒桶由橡木、铝合金、不锈钢或塑料制成的内衬组成，容积10—250L。酒桶在彻底清洗后，加压灌装，有利于减少二氧化碳的损失，隔绝空气。灌装不仅细菌避免感染的危险，但也防止因与啤酒氧气接触而受污染。
酒桶有一个叫做kegsor系统的圆形桶边；桶边有一个固定装置，用于进行清洗，消毒，灌装，倾倒。有了这样的装置，即使在二氧化碳的压力下桶被清空，酒桶是封闭的。也可以避免干啤酒残留，清洗方便。无菌清洗和灌装很容易实现自动化。桶和配件都是标准化。
窖池。大的啤酒分销商会建起可以装10—30hL的窖池。啤酒是从大罐啤酒送到卡车。地窖都配有冷却装置。用一次性塑料薄膜作为内衬，可以在无需清洗的的情况下，保证储存啤酒卫生要求。啤酒的压力是由罐的内壁和聚乙烯袋之间的气体产生。
装瓶。瓶子的材料是玻璃或塑料。对比塑料瓶，玻璃瓶密封性较好，不仅可以防止二氧化碳逸出，而且可以防止氧扩散到啤酒中，并造成不良的气味。带有合成内衬的金属盖比其他普通盖密封性更好。回收的瓶子必须清洗干净，确保无菌卫生。一次性瓶需要消耗更多的能源和原材料，价格相对昂贵。
灌装时用加压的二氧化碳排除瓶内空气。灌装的方法很多，但这是排除空气的有效的方法。压盖机进行压盖，然后自动标记。现代灌装机可以灌装120 000瓶/小时。啤酒玻璃瓶普遍是绿色或无色，因为这样的瓶子保护啤酒避免短波长的光，使啤酒花的苦味酸降解，从而使啤酒产生曝光。
易拉罐。易拉罐是由铝制或铁制的圆形罐体和配有拉环的平盖封闭而成。一钟合成树脂涂料涂在易拉罐内部的可以防止213金属和液体之间的化学反应发生。只有铁制的易拉罐可以在灌装前制成。而其他材质的易拉罐要用惰性气体吹制而成，或者,在灌装啤酒后，二氧化碳吹制而成。