炎炎夏日將至 告訴你啤酒的保鮮方法

There's nothing quite as refreshing as a nice cold beer, but now drinkers may have another reason to raise their glasses in cheer.
沒有什麼比一杯冰涼好喝的啤酒更振奮人心，但是現在飲酒者還有另外一個理由使他們舉杯歡呼。

After much painstaking 'research', the secret to the perfect pint may finally have been discovered.
經過許多費力的“研究”，完美啤酒的祕密最終被發現了。

For the first time, researchers have identified the main substances that cause the bitter, harsh after-taste of aged beer and suggest that preventing the formation of these substances could help extend its freshness.
研究人員首次發現了導致陳年啤酒苦澀難聞餘味的主要物質，並表示阻止這些物質的形成能幫助延長啤酒的新鮮期。

The findings, in American Chemical Society's Journal of Agricultural and Food Chemistry, mean beer drinkers everywhere could enjoy their favourite brew for longer.
發表在美國化學協會《農業與食品化學雜誌》的調查結果表明飲酒者到處都可以享受他們喜愛的啤酒。

Thomas Hofmann and his colleagues point out that beer can develop an unpleasant, bitter after-taste as it ages.
Thomas Hofmann和他的同事指出啤酒放久之後會形成一種難聞，苦澀的味道。

Unlike wine, scotch whiskey, and bourbon, beer tastes best when consumed fresh.
Experts estimate that the average beer goes bad after 6 to 12 months of storage.
跟葡萄酒，蘇格蘭威士忌和波本威士忌不同的是，啤酒新鮮喝的話口味最佳。
專家預計，一般的啤酒儲存6到12個月後就會變壞。

But scientists have identified several dozens of the key bitter-tasting substances formed during beer manufacturing - so-called 'prenylated polyketides' which are derived from hops.
但是科學家證明了啤酒製造過程中產生了幾十種主要的苦味物質——啤酒花中的所謂“異戊烯基多酮類化合物”。

Until now, nobody had solid information about the bitter substances that form as beer ages.
The scientists analysed a variety of commercial beers both before and after storage.
直到現在，還沒有人對啤酒放久後形成苦味的物質達成一致信息。
科學家們分析了儲存前後各種各樣的商業啤酒。

They identified 56 substances that contribute to beer's bitter taste, including five that appear to be largely responsible for its harsh flavour after ageing.
他們鑑定出56種物質造成啤酒的苦味，包括5種主要導致啤酒放久後的難聞味道的物質。

'The present study offers the scientific basis for a knowledge-based extension of the shelf life of the desirable beer's bitter taste and the delay of the onset of the less preferred harsh bitter after-taste by controlling the initial pH value of the beer and by keeping the temperature as low as possible during storage of the final beverage,' the study concludes.
“本研究打下科學基礎，即通過控制啤酒的初始pH值和飲料儲存儘可能保持低溫，知識型地延長受歡迎的啤酒苦味的保質期，並拖延不受歡迎的難聞苦澀餘味。”研究得出結論。

(恆星英語學習網原創編譯,轉載請註明出處!)