Beverage technology: Translations for the highest quality demands

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Beverage technology is a technical science and a sub-sector of the food industry or process technology. Its focus is the study of drink production processes. This research is touches on principles of natural science, engineering, economy, ecology, and the social sciences. The final goal is the improved use of raw materials obtained by means of agriculture or horticulture to produce beverages that satisfy high quality standards. We hold our translations to these high quality standards as well. In order for us to be able to guarantee you the best result every time, we work exclusively with experienced, native speaking translators. We attach additional importance to the subject area as a translator must have the appropriate experience. Regardless of whether you need to translate the instructions for a bioreactor or contracts with new trade partners - we are the right choice for you and all of your documents. Our project managers will gladly advise you by phone and by email. See for yourself!

5000 years of history

At first glance, the beverage technology seems to be a relatively young science. This is misleading, however; the oldest examples of beverage technology such as the production of wine or beer and the treatment of spirits using the burning process date back 5000 years. At the beginning of development, there were original products which sometimes formed purely by chance. Manufacturing processes were kept within families and passed down from generation to generation. During the middle ages, monasteries used this knowledge and developed it further. It wasn’t until much later, starting in the seventeenth century, that the next step followed, the commercial production of non alcoholic drinks such as mineral water, soft drinks, fruit juices, and root beer as well as new mixtures of wine and beer.

Methods of beverage production

A number of different production methods can be applied to produce such a variety of beverages. Knowledge of biochemistry, microbiology, and mechanical engineering is extremely important for these methods. Methods of beverage production include the following processes and procedures in particular:

  • those mechanical in nature, such as chopping, mashing, pressing, and mixing,
  • those of a thermal nature, such as heating and cooling,
  • of a biological nature, such as the alcoholic fermentation process and the use of bacteria and fungi as aids in production,
  • of a chemical nature, such as protein coagulation processes,
  • and those of a physical nature, such as the crystallization of cream of tartar precipitation and rectification during the production of rectified grape juice concentrate.

Bio-reactors play a major role in the production of beer, wine and sparkling wine. This term refers to containers or bottles, which support the necessary conditions for micro-organisms to make the right materials. Possible parameters include temperature, stirring settings, sugar content, or the addition of starter cultures, such as some yeasts or lactic acid bacteria. As for the organisms used, they could just as easily be bacteria as fungi.

From development to consulting

A degree in beverage production qualifies you to work in breweries, malting plants, for fruit juice manufacturers, or in facilities that produce soft drinks and spirits. The range of many different application possibilities includes the development of new products, the processes of production planning and control, preparing reports, and advisory activities. Are you in urgent need of high quality translations in the field of beverage technology? Contact us today. We are happy to help you with any problems.


Erwin Vroom
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