[Rus] “Созревание”

Ферментированные пиво остается на 5 ° С в течение 7 дней, и за это время дрожжи откачивался из нижней части цистерны, либо повторно использованы в варит (1) или продана компании пищевой промышленности. В 5 ° C активного брожения практически прекратились, и дрожжи поглощает несколько соединений, образующихся при ферментации, которые могут привести к привкусов (2) в готовой продукции. Пиво тестируется на данный момент, и если оно обычного высокого качества, оно охлаждается до -1 ° C, где он будет оставаться в течение 2-3 недель. В некоторых европейских пивоваренных этот период может быть продлен до 2-3 месяцев дольше.

Этот период холодного хранения может быть по сравнению с хранением вина в том, что пиво созревает. Некоторые нежелательные соединения, которые могут привести к дымка (3) проблемы в бутылках пиво осаждается из раствора, а в дальнейшем нежелательных соединений вкус удаляются дрожжи. В холодный период хранения поселились дрожжи откачивался бак с интервалом в неделю. Все это дрожжи продается и не используется повторно.

Период холодного хранения правило, зависит от ряда факторов, таких как пиво типа, сила пива, солода отношение к добавки (4) и лечения используются.

Стр. 32 UNIT 7 TEXT A₇

[Eng] “some stages of wine making”

Maturing and Ageing. The aim of this process is known to be the transformation of the green wine into an acceptable product for market. There is the requirement for all wines for a minimum of clarification, stabilizing and settling prior to containerizing for the market. This period is critical for the development of the ultimate bouquet of a wine due to chemical reactions. There is the additional maturing and ageing that occurs at the winery once a wine is in the bottle.

Fining. Fining is the term used to describe traditional methods for bringing about clarification of wine. Fining agents include gelatin, casein, tannin and some other additives. Because of so many variables involved, a careful laboratory examination of the wine is made prior to selection and determination of the amount of fining agent to be used. Overfining appears to cause a cloudy wine.

Racking. This operation involves the drawing off of the clear portion of a young wine from one vessel (vat, cask, or barrel) and transferring it to another vessel. In this process, the lees and sediment formed during the prior storage period are separated. Depending upon the type and quality of wine, the number of times a wine will be racked ranges from a minimum of two to three or more. In the period between rackings, the wine is maturing. Traditional winemakers are known to prefer storing their wine in wooden containers (casks). The size of the container affects the rate of ageing. Winemakers have found refrigeration to help to quicken the ageing process. It should be noted, however, full development of bouquet and flavour in wines is attainable only by slow ageing.

Binning. Binning is the term used to describe the storage of bottled wine for ageing. Always with table and sparkling wines, the bottles should be stored on their side so that the wine is in constant contact with cork. The wine should be stored at cool temperature. Because of the adverse affects of light upon ageing, coloured bottles (brown or green) are preferred.

Blending. Usually, the mixing of the wine of several casks to equalize vintage in any given year is not considered to be blending in the usual sense. Some wines depend upon a carefully worked-out system of blending.

Filtering. Some of the most superior wines are not filtered prior to bottling for some risks are involved if one is attempting to bring out the ultimate bouquet that will develop by further ageing in the bottle. But, most wines do not fall into this category and filtration is commonly practiced.

Fortification. Generally, the term signifies a wine that contains more alcohol than is obtainable through natural fermentation. It should be mentioned that a fortified wine is not grape juice to which alcohol has been added. Sweet table wines are examples of fortified products.