1. Прочитайте текст и разбейте его на логические части.

2. Расскажите о производстве пива в древние времена.

3. Скажите, когда пивоварение было переведено на коммерческую основу.

4. Отметьте роль научных исследований в промышленном производстве пива.

FROM THE HISTORY OF BEER

The history of beer is closely connected with that of civilization. The art of brewing has been in existence between 6000 and 10000 B.C. years.

The Greek historian Herodotus mentions in his writings that the peoples of Abyssinia and Nubia prepared a drink from barley. Some experts consider, however, that crude brewing was first practised in Babylon from where the Egyptians borrowed the art. A crude type of beer was developed as a result of keeping unbaked barley dough during the preparation of bread, for the brewer was also the baker in ancient times.

But it has recently been suggested that the Egyptians learned this art from the peoples of the Tigris and Euphrates valleys where beer was a common domestic beverage in the years 5000-7000 B.C. So, there is no doubt that beer has been brewed for a long time and it is known to have played an important part in the social life of the earliest civilizations.

From Egypt the art of brewing was handed on to Jews and Greeks and found its way to Rome though beer was never to play such an important part in the economy of the vine-growing countries as among the Germans, Scandinavians and Britons where it has been the favourite drink from earliest recorded times.

During the Middle Ages beer was made by monasteries and also in private houses. It is interesting to note that in the larger establishments the brewery and bakery were always side by side. Despite its antiquity, beer gained very little commercial status until the 16^th century. Until then, brewing was very much a domestic function much like baking and cooking.

Gradually brewing was taken over by specialists who built own breweries and some famous firms in existence today have a history of several hundred years old.

The scientific study of brewing originated from the discoveries of chemists nearly a century ago. All brewing materials and processes have been the subject of laborious study with great benefit to science in general and the brewing industry in particular. Science permits a firmer control over all brewery materials and operations. The chemist is largely concerned with the application of the latest knowledge to the control of malt, hops and yeast together with the processes involved in making them into beer.

Письменно переведите Text C₆ на русский язык.

Notes

1- brew – жидкий полуфабрикат 3 - haze - мутность

2 - off-flavour – привкус 4 - adjunct – добавка

MATURATION

The fermented beer remains at 5ºC for up to 7 days, and during this time the yeast is pumped off from the bottom of the tank to be either re-used in brews¹ or sold to a food processing company. At 5ºC active fermentation has almost ceased and the yeast absorbs several compounds produced during fermentation which could give rise to off-flavours² in the finished product. The beer is tested at this point, and if it is of usual high quality, it is chilled down to -1ºC where it will remain for 2-3 weeks. In some European breweries this period may extend up to 2-3 months longer.

This period of cold storage may be compared to the storage of wine in that the beer matures. Certain undesirable compounds which could give rise to haze³ problems in the bottled beer are precipitated out of solution, and further undesirable flavour compounds are removed by the yeast. During the cold storage period the settled yeast is pumped off the tank at weekly intervals. All of this yeast is sold and not re-used.

The period of cold storage generally depends on a number of factors such as beer type, the strength of the beer, the ratio of malt to adjuncts⁴ and the treatment used.

UNIT 7. WINE MAKING

Grammar «Complex Object» (Objective with the Infinitive)

Text A₇ SOME STAGES IN WINE MAKING

Active Vocabulary

1. wine – вино

green /bottled/ sparkling/ fortified/ table /vintage – молодое/ бутылочное/ игристое/ крепленое/ столовое/ марочное

wine making – виноделие

winemarker – винодел

winery – винзавод

vintage – годичная продукция винограда/ вина

2. maturing – выдерживание, созревание

ageing – выдерживание, выдержка

fining – очистка, рафинирование; оклейка (вина)

racking – переливание, сливание

binning – выдерживание (бутылочного вина) в подвалах

blending – смешивание, купажирование (вина)

filtering – фильтрование

clarification – осветление

stabilizing – стабилизация, стойкость

settling – отстаивание, осаждение

containerization – контейнеризация

refrigeration – охлаждение

fortification – крепление (вина)

3. bouquet [bu'kei] – аромат, букет

aroma [ 'roum ] – аромат

4. sediment = lees – осадок; отстой

to draw off – снимать с осадка; сцеживать

5. container – емкость, контейнер, тара

vessel – резервуар, чан; варочный котел

cask = barrel – бочонок, бочка

vat – чан

tank – танк, чан

PRE-TEXT EXERCISES

1. Запомните значение данных слов.

prior – прежний, предшествующий prior to – раньше, прежде, до priority – 1. очередность, порядок срочности 2. приоритет

prior stages, prior technology; prior to filtration, steps prior to maturing; binning takes priority of blending

time – 1. время 2. период; эпоха 3. раз

the time of the day, from time to time, in time, much time, to have a good time, to go with the time; old times, hard times; the time of discoveries, the time of explorations;

many times, several times, the number of times, four-five times

2. Переведите на русский язык следующие словосочетания.

to transform green wine into an acceptable product; to develop the ultimate bouquet of a wine; to bring about clarification of wine; to accomplish fining in relatively small vessels; to involve many variables; to determine the amount of fining agents; to form lees and sediment; to hasten the process of ageing; to prefer coloured bottles; not to filter prior to bottling; to practice filtration; to choose equipment and filtering media; to fortify wines

Прочитайте и устно переведите текст А₇. Выпишите незнакомые слова

Text А₇ 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.

ASSIGNMENTS