Packaging of beverages -- ethanol beverage packagi

  • Detail

Packaging of beverages packaging of ethanol beverages (I)

packaging of ethanol beverages any beverage containing ethanol, regardless of its content, is collectively referred to as ethanol beverages. Beer, wine and various high alcohol distilled spirits belong to this category of beverages

(L) beer

barley is the main raw material for brewing beer. If light colored beer is brewed, cereals such as rice or corn are used as raw materials. Barley is soaked in water to germinate, and maltase further converts starch into sugar. Malt protein began to smell. The malt was slightly dried to further develop these properties including flexural strength and flexural modulus of elasticity. Finally, the dried malt is ground into malt powder, boiled with water, and corn is added at the same time. During cooking, starch is converted into sugar. The transformed corn syrup is called wort. After the sugar containing wort is roughly filtered, hops and glucose are added to coagulate the hydrolyzed protein, and pure yeast is added to start the fermentation reaction to convert sugar into ethanol and carbon dioxide. The beer is cooled to 3.8 ℃, filtered and aerated with carbon dioxide. After several air changes and two weeks, the oxygen in the beer is completely replaced, and the carbon dioxide is completely absorbed by the beer. After the final fine filtration, it can be bottled, canned or barreled. Stored beer is aged after fermentation. Dark beer is darker and sweeter, because its malt is fried and charred. Most beers use lower fermenting yeast, which is deposited at the bottom of the barrel to produce fermentation, while upper fermenting beer, black beer and strong black beer with high temperature and rapid brewing use upper fermenting yeast

beer is mainly packaged in draft beer and wooden barrels to meet the retail needs of consumers. In recent years, metal barrels have replaced wooden barrels, and the supply of draft beer is more common. Draft beer is sold quickly and rarely goes bad. Under the condition of long-distance transportation in remote areas, beer must be sterilized. The general sterilization treatment is to heat the beer at 6O ℃ for several minutes to destroy the yeast and bacteria. Since the development of bottled beer, beer is generally packaged in glass bottles. The glass bottle must withstand the internal pressure of carbonated steam, and the bottle cap can withstand the sterilization temperature. Recently, in addition to using glass bottles as the sales packaging of beer, metal can packaging has also been popularized, especially the aluminum two-piece easy to open cans. Plastic bottles and composite flexible packaging are still in the process of development and trial marketing

(2) fruit wine `

fruit wine is made from fruit. The ethanol content is about 14%. The wine fermented by honey is called estimated honey wine; Fermented with fresh milk is called mare's milk wine; Apple wine is fermented by apple; Pear fermentation is pear wine and so on. Although all kinds of fruits can be brewed, the most common is wine. In 1980, the United States consumed more wine than Baijiu, with an average annual consumption of 6.8L per person. The period may reach 11.7l in 1985. The annual growth rate is 6%. California accounts for 70%, followed by New York. American wine is mainly imported from Italy

the quality and characteristics of wine depend on many factors: the type of soil, grape varieties, the location of vineyards, climatic conditions, the degree of maturity of grapes, the sugar content and acid content of grapes, the pressing and fermentation process, and the aging process. After the grapes are harvested, they are inspected, pressed, stemmed and pumped into the fermentation tank. Pressed grapes are called grape juice. They are treated with sulfur dioxide to kill wild yeast, and then added with pure yeast to ferment. When making white wine, the fruit dregs (such as seeds and peel) must be removed during pressing, and then drunk; To make red wine, you must wait until the fermentation is complete before pressing. Red wine is fermented in open barrels, while white wine is fermented in closed barrels at a lower temperature. If sugar is to be added, it should be added during fermentation. In the process of sedimentation and aging, all suspended substances that change color and taste must be removed. The final aging is usually carried out in barrels to make the wine give off fragrance. The alcohol content of fortified wine is higher due to the addition of brandy or other spirits. Sugared wine must be sterilized or finely filtered to prevent deterioration

sauteroes white wine of France has a special fragrance, which is made from grapes after special mold holding action of grey grapes. The function of this mold is to transform wine into aromatic smell, reduce the acidity of wine and large-scale experiments (random sampling of production lines) and increase the content of ethanol. Saudoss white wine needs to be aged for 2 to 3 years in the pot, and then continue to age after bottling

the production method of sparkling grape wine is to carry out the first fermentation, then mix, add sugar and new yeast, and make it carry out the second fermentation after bottling. After the second fermentation, the yeast was also inactivated. In order to remove yeast residue, the wine bottle must be turned upside down so that the residue settles on the cork. Cool the bottle and freeze the bottle neck. Remove the bottle stopper and the bottle neck part of the frozen wine (including the residue). Add pure wine, or add syrup and brandy to adjust the aroma and alcohol content, and finally plug and seal

other non foaming fruit wines and fruit sparkling wines can also use apple, cherry, plum, blackfall, tree poison and other fruits to make sweet end meal fruit wines. Some dew wines can also be made from pineapple, pear, pomegranate, citrus, grape oil, fig, jujube and other fruits and honey. All kinds of fruit wine are not suitable for metal packaging, because metal will affect the aging, color and flavor of fruit wine. Therefore, most of them still use traditional glass bottles for packaging. The shape, size and color of glass bottles are extremely diverse, and there is no unified regulation

from the perspective of the economic development trend of fruit wine packaging, the large capacity (1 ~ 2L) has adopted the packaging of "bag in box" structure, that is, the carton is lined with plastic bags, and the drain tap switch is outside the box, which is convenient to access. White wine is packed in paper/polyethylene composite containers. Red wine needs shading. A layer of aluminum box should be added to the composite materials. This form of packaging has been adopted in Europe and America, and some plastic packaged wines are displayed in vending machines. In the United States, fruit wine is packaged in plastic coated cartons for airline passengers to drink. Most fruit sparkling wines are packed in glass bottles to withstand the pressure of carbonated gas

23. Automatic diagnosis function


Copyright © 2011 JIN SHI