炎炎夏日将至 告诉你啤酒的保鲜方法

There's nothing quite as refreshing as a nice cold beer, but now drinkers may have another reason to raise their glasses in cheer.
没有什么比一杯冰凉好喝的啤酒更振奋人心，但是现在饮酒者还有另外一个理由使他们举杯欢呼。

After much painstaking 'research', the secret to the perfect pint may finally have been discovered.
经过许多费力的“研究”，完美啤酒的秘密最终被发现了。

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.
研究人员首次发现了导致陈年啤酒苦涩难闻余味的主要物质，并表示阻止这些物质的形成能帮助延长啤酒的新鲜期。

The findings, in American Chemical Society's Journal of Agricultural and Food Chemistry, mean beer drinkers everywhere could enjoy their favourite brew for longer.
发表在美国化学协会《农业与食品化学杂志》的调查结果表明饮酒者到处都可以享受他们喜爱的啤酒。

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后会形成一种难闻，苦涩的味道。

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，苏格兰威士忌和波本威士忌不同的是，啤酒新鲜喝的话口味最佳。
专家预计，一般的啤酒储存6到12个月后就会变坏。

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.
但是科学家证明了啤酒制造过程中产生了几十种主要的苦味物质——啤酒花中的所谓“异戊烯基多酮类化合物”。

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.
直到现在，还没有人对啤酒放久后形成苦味的物质达成一致信息。
科学家们分析了储存前后各种各样的商业啤酒。

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.
他们鉴定出56种物质造成啤酒的苦味，包括5种主要导致啤酒放久后的难闻味道的物质。

'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.
“本研究打下科学基础，即通过控制啤酒的初始pH值和饮料储存尽可能保持低温，知识型地延长受欢迎的啤酒苦味的保质期，并拖延不受欢迎的难闻苦涩余味。”研究得出结论。

(恒星英语学习网原创编译,转载请注明出处!)