While some feel that technology may be disruptive to the whole sector, being rather blind to the solutions that modern technology has brought forth, others have realized the possible game-changers that could positively impact their businesses.

Here, we look at how technology has revolutionized the drinks manufacturing sector and how this trend is set to continue.

1. Production Equipment

The majority of drinks manufacturers produce their products in factories. These facilities require machines to help them produce their goods on an industrial scale, which is where much technological innovation has taken place.

Automated bottling lines have enabled drinks companies to keep up with demand while maintaining high-quality standards. They can also be customized according to specific requirements, allowing companies to improve efficiency further.

The most advanced production lines use computer vision and robotics technology to automate bottle inspection and labeling processes at high speeds while maintaining high accuracy. They can be used across multiple lines and locations without additional staffing or training costs.

2. Palletising

Transporting goods using pallets is easy. They are made of wood or cardboard and have become an integral part of modern life – whether for moving groceries around a supermarket or shipping goods across the world by air or sea.

Pallets are designed in such a way that they can easily be moved with forklifts or other machinery without damaging the goods they contain. Before palletising machines were invented, this process was done manually by forklift drivers, who had to lift each box before placing it on their truck or train wagon. This meant that this process was labor-intensive and dangerous as workers were often injured by moving boxes too quickly or dropping them on their feet!

3. Using Big Data to Purchase Raw Materials

One of the biggest challenges drinks manufacturers face is sourcing the raw materials required to produce their goods. This is especially true for smaller companies that may not have as much buying power and hence, access to higher-quality ingredients at a lower price point.

Big data has proven to be a game-changer as it allows manufacturers to collect information about the ingredients they use in their products and compare them with market prices. This allows them to obtain more competitive quotes from suppliers while also helping them find new ones they may not have been aware of before.

4. Tracking the Supply Chain

To maintain a high level of quality control, drinks manufacturers need to track their supply chain from when an ingredient is sourced until it is shipped out to customers. This can be accomplished using modern tracking and monitoring technologies that allow companies to monitor their inventory in real time.

This allows them to ensure that their products meet the required quality standards. It also gives them valuable information about any disruptions or delays in the supply chain, which can be addressed quickly and efficiently.

5. Consumers as Partners

One of the biggest changes technology has brought about in the drinks manufacturing sector is the increased role of consumers in product development and marketing. With social media platforms and online review sites at their disposal, consumers have more access to information than ever before, which they can easily share with other people via posts or comments.

This means drink manufacturers must work harder than ever to earn their customers’ trust and loyalty. They can achieve that by offering high-quality products and services and communicating with consumers directly online. This can help them gather feedback about their products and respond quickly to any potential issues or concerns.

6. Sustainability

For many consumers, having a positive impact on the environment is one of the most important considerations when choosing a brand or product. This has made many drink manufacturers adopt more sustainable business practices, such as using less packaging, sourcing ingredients from sustainable sources, and reducing the carbon footprint of their operations.

Sustainability can also help companies gain a competitive advantage by increasing consumer trust and loyalty. It will also make them appealing to new markets that are becoming more environmentally conscious.

7. Risk Management

As with any manufacturing industry, the drinks sector is not immune to risks that can threaten business operations and profitability. Effective risk management involves implementing proactive measures such as contingency planning, ensuring regulatory compliance, and investing in quality insurance policies.

In addition, it is also important for companies to regularly monitor their financial performance and adjust their strategies accordingly to minimize any negative impacts that may arise from unforeseen events or market changes

8. Collaboration

To remain competitive and respond to changing consumer demands, drink manufacturers must continuously seek new partnerships with suppliers, distributors, retailers, and other stakeholders in the industry. This can be achieved through collaborative initiatives such as joint research projects, supply chain collaboration platforms, and cross-industry partnerships.

By establishing strong networks and leveraging each other’s resources, companies can ensure that they are always at the forefront of emerging trends, have access to the latest technology, and can provide more value for their customers.

9. Innovation

To succeed in the highly competitive drinks manufacturing sector, companies must constantly look for new and innovative products and services that can set them apart from their competitors. This may involve investing in research and development, partnering with external inventors, or monitoring trends and consumer preferences to identify growth opportunities.

To thrive in this dynamic industry, companies must have a strong culture of innovation and be willing to take risks to stay ahead of the curve and capture new markets.

The Future is Bright with Technology!

To succeed in the increasingly competitive drinks manufacturing sector, companies must adopt a strategic approach incorporating various key elements, including automation, sustainability, risk management, collaboration, and innovation. By leveraging new technologies and working closely with other stakeholders in the industry, they can continue to stay ahead of the curve and provide high-quality products that meet their customers’ evolving needs and preferences.

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History of Winemaking
Technologies of production of grape alcoholic beverage were known to man already in the era of ancient Egypt. Proof of this are the vessels found in the tombs, sealed with resin stoppers, which contained the “divine drink”, designed to decorate the afterlife of the deceased.

The Greeks and Romans were no less successful in wine-making. The product they produced was rarely consumed in its pure form. More often it was diluted with seawater or evaporated to a thick syrup, which had to be diluted when consumed. The peoples of Mesopotamia and Persia, Transcaucasia and Asia, the ancient Sumerians and Scythians were familiar with the technology of wine making.

With the fall of the Roman Empire wine making fell into anabiosis for almost a thousand and a half years. In the Middle Ages wine was consumed only in the southern parts of the European continent, where grapes grew. Scarce export allowed only the privileged strata of the population to enjoy the drink, as the cost of the bottle was very high. The permanent consumers and the main producers of wine were the Catholic monks, because the drink was an integral part of the Catholic masses. The largest vineyards in Champagne, Burgundy and Bordeaux belonged to the ecclesiastical class.

It is thanks to the monks that today we can enjoy all the richness of taste and aroma of the many wines. Recognizing the profitability of the grape drink trade in time, they began to actively improve wine-making techniques, gradually making the drink more and more accessible. By the end of the XVIII century it was no longer the prerogative of the high society – wine is served in street taverns and roadside taverns.

The age of enlightenment and the scientific and technological progress that accompanied it has had a beneficial effect on wine making. The wine industry improved through the use of new technology and equipment. Machines for harvesting grapes appeared, which increased production volumes and reduced production costs. New filtration and preservation methods appeared and the storage conditions improved, which had a positive influence on the quality of wine.

Today, just as thousands of years ago, it is difficult for us to imagine our life without wine. Although it has lost its religious purpose, the secular life of society without it is almost impossible. Everyone has the opportunity to choose a variety to their liking and enjoy its unique taste and aroma. In addition, the wine-making process takes place not only in large factories, but also in small apartment kitchens.

Wine production technology
Industrial production involves several stages:

Gathering the grapes. A very important stage, because the quality of the raw materials used will directly depend on the quality of the finished drink. Only ripe berries are used in the process of creating any wine. Their ripening period depends on the region of cultivation and the grape variety. In the Northern Hemisphere it is the autumnal period, from September to November, in the Southern Hemisphere from February to March. With the growth of technological progress, the harvesting process has been greatly simplified thanks to the creation of specialized equipment. But even today, some types of wine require manual harvesting. These are expensive vintage wines which require particularly careful picking. The most common varieties used to produce wine are:

aligote;
chardonnay;
pinot noir
cabernet sauvignon;
riesling;
merlot;
white muscat.

Most often the name of the drink itself coincides with the name of the grape variety from which it is made.

Berry processing. It includes two stages, primary and secondary.

Primary processing includes:
washing of berries;
separation of combs;
treatment with steam.

The latter procedure is provided only by the technology of white wine making, as protection from oxidation and means of elimination of harmful microorganisms. After this treatment it is easier to remove the skins from the grapes, because they are not used for white wine.

Secondary processing involves crushing the grapes to obtain their pulp. Before the appearance of special machines, enabling large quantities of grapes to be simultaneously processed, grapes were crushed with bare hands or feet in special tanks. During the production of red wine the pulp is heated, which favours the rapid extraction of the juice and the transfer of maximum colouring and aromatic substances from the skins.

Fermentation of must. After the preparation of grape must, obtained by crushing the grapes, the fermentation process begins, one of the most important stages of production. The process is carried out by the natural yeast in the grapes, as well as artificially added. This reacts with the sugar to form alcohol. Wine fermentation also has two stages:
active – lasts up to 5 days, resulting in the sale of most of the finished drink; the process takes place in open containers, as it releases large amounts of carbon dioxide;
passive fermentation – follows the active fermentation and lasts considerably longer – from two to three weeks, and access to open air must be closed for this period.
The duration of passive fermentation depends on the amount of sugar in the drink. Dry wines have the longest fermentation time. Sweet and dessert wines, which have the highest sugar content, ferment most actively.

Preservation. The production technology of factory grape wines provides for the obligatory preservation process, which extends the shelf life of the beverage. Wine can be preserved by means of several technologies:
Pasteurization – involves heating the liquid to 60-90 degrees and then cooling it to its original temperature. Exposure to high temperatures kills harmful microorganisms, but does not affect the taste of the drink.
Sterilization is a similar process to pasteurization, aimed at killing microorganisms. The only difference is the temperature of heating – during sterilization it is 120 degrees.
Aseptic canning is also the heating of the liquid, after which the mandatory bottling of the drink is required.
Using preservatives is one of the easiest, and therefore most common, ways to extend the shelf life of wine. Preservatives may be of natural origin – extracts of fruits, berries, sugar or ethyl alcohol (for fortified wines) or of chemical origin – sodium benzoic acid, acetic acid, salicylic acid or sulfuric acid. The only disadvantage of this method is the risk of altering the taste of the wine.
Aging. Some types of wine are sent to cool, dark rooms to increase the palette and aroma.
Process tanks
image_vignoble_bourgogne.jpgThe preparation and storage of wine material requires special containers. They can be:

Oak barrels are one of the most popular types of tanks, due to their environmental friendliness. With proper care, wooden barrels can last from 30 to 50 years. Wine steeped in barrels has a unique aroma and taste.
Clay jugs are one of the oldest containers in which the wine has been kept since our ancestors. Today, this method is actively used by the peoples of the Caucasus. To maintain the correct temperature, the jugs are buried in the ground.
Artificially created containers – tanks made of plastic, stainless steel or titanium are popular due to their durability and aseptic properties.
Stages of production of different types of wine
The technology of production of red wine involves the following stages:

Harvesting the grapes.
Crushing the berries and separating them from the pulp.
Fermentation of the must at a temperature of 26-300, accompanied by frequent stirring.
White table wine production includes:

Preparation of berries – separating them from the bunches, crushing.
Separation of must, its sedimentation and fermentation at a temperature no higher than 200.
Pouring the wine to get rid of sediment.
Yeast clarification of the wine material (if necessary).
Sparkling wines. A peculiarity of their production is secondary fermentation directly in bottles or in separate tanks. The liquid is saturated with yeast or sugar syrup. As a result, the drink is saturated with carbon dioxide, which gives it that “bubbly” quality that millions of people are so familiar with.

Fortified wines. Made by adding ethyl alcohol. The mash of the future beverage is subjected to alcoholization. The resulting product not only has a higher alcoholic strength, but also a higher sugar content.

Dessert wines. To obtain sweet wines resort to the following manipulations:

use special varieties of grapes, characterized by increased sugar content;
If necessary sugar or alcohol are added to the must;
In some cases the grapes are extracted before processing.

The process of making wine at home, although different from its industrial counterpart, still has much in common with it. Homemade wine is made without preservatives, resulting in an environmentally friendly product. The cooking is based on the same fermentation process. There are a great number of recipes for making home wine, each of them has a number of peculiarities and secrets, passed down from generation to generation.

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Malt
Brewing begins with barley, wheat, oats or rye sprouted in the malt shop. The grain is then dried in a dryer and sometimes roasted, a process usually done in a separate room from the brewery. In the brewery building, the malt is passed through a crusher to open up the shell of the grains. This helps to extract more starch during the mashing process. Large breweries also use soaking before crushing.

The combination of different types of grains in the brewing process is often referred to as grain balance.

Mashing
The first step in the brewing process is mashing, in which crushed malt (coarse grain) is placed in a mash pot. Mashing is the process of mixing mash with water and heating it to between 40 and 80ºC. During mashing the natural enzymes in the malt break down the starches into sugars which then become alcohol. This process takes on average one to two hours. The mashing temperature can be gradually increased or the mash can be left at a certain temperature at the brewer’s discretion. Different temperatures activate different enzymes, which affects the extraction of proteins and digestible sugars. Proteins play a less important role, but are important for the formation of foam in the finished beer. Most breweries use steam for heating.

Infusion and decoction mashing methods
Water is mixed with the grits in one of two ways: infusion or decoction. The infusion mashing method heats the grain in a single vessel (mash vat); the broth mashing method removes a portion of the mash from the mash pot and brews it in a separate vessel and returns it to the original mixture. Some brewers repeat this process twice (two-barrel mashing) or even three times (three-barrel mashing).

The resulting liquid consisting of sugars and water in the mashing process is called wort.

Decanting
Decanting or filtering the wort is the process of separating the wort from the beer grist as efficiently as possible. It is usually carried out in a separate decanting vat, although the mash filtration process is now available to both large and small breweries.

The bottom of the decanting vat has round or longitudinal holes as well as drain holes. The solids from the mash remain at the bottom and form a filter for the wort.

The decanting process consists of three steps: mash-out, recirculation, and rinsing. Mash-outs consist of heating the mash to 76ºC which stops the enzymatic reactions and retains the digestible sugars in the wort, and makes the wort less viscous, facilitating further work.

The wort is then recirculated and a filter layer is formed, which naturally separates the grain particles from the wort, making the wort more transparent.

Once the wort is clear, the remaining pellets, consisting of hulls and particles from the mashing process, must be washed. The flushing of the pellets is done with warm water in order to get as much of the sugars for the wort out of the pellets as possible.

After washing, the pellets are usually refined as animal or pig fodder, or used in the making of bread.

Boiling
Once the must has been made, it is sterilized by boiling in a cauldron. Enzyme activity is stopped and the liquid evaporates. During the brewing process, which usually lasts between 60 and 120 minutes, hops are added.

Blackening
The flavor, aroma, and bitterness that hops impart to a beer depend on the stage at which they are added. Hops may be added early in the brewing process to give more bitterness, and the longer they are boiled the more bitter the beer will be. In the middle of the brew, hops are added for a brighter flavor, and at the end of the brew for flavor and aroma.

Hops can also be added after brewing during swirl stirring (flavor/aroma), fermentation (dry hop for flavor), or maturation (dry hop for aroma).

Whirlpool stirring
At the end of the brewing process, the wort is swirled to make the wort more transparent by removing proteins and hop particles which have settled at the bottom. These particles are called sediment. A digester can be used for vortex stirring, but many breweries have a special container for this purpose.

A hop separator is a vortex mixing tank that has a separate chamber with hops to filter the sludge. This gives the wort a brighter hop aroma. A hop separator is often used when whole hop cones are added during brewing. A standard vortex vat is best used for separating the sludge produced when using pelleted hops.

A heat exchanger is then used to cool down the wort to a temperature suitable for fermentation. The water heated there is often used to start a new brewing cycle.

Fermentation
The wort is pumped into a fermentation vat, and yeast is added (added) to it. This stage is called basic fermentation – the sugars are converted into alcohol and carbon dioxide. The result is an ale or lager, depending on the yeast used. (Hybrid beers also use one of these two types of yeast.)

After the yeast is added at the correct temperature, the beer is usually kept at 15 to 20ºC (ale) or 10ºC (lager). The process of turning sugar into alcohol with yeast generates heat, and this process must be kept under strict control. A higher temperature with yeast for ale leads to a more active formation of aromatic organic compounds – esters.

Maturation
During the aging process, ales and lagers mature and acquire their final flavor, and the amount of fermentation byproducts decreases. Dry hops may also be carried out at this stage to achieve a more pronounced aroma. Greater complexity of flavor can be imparted through other methods, including barrel aging.

The cold storage of the beer for 30 days, known as lagering, determines the main difference between lagers and ales: greater transparency and a different taste.

Secondary fermentation, known by the German word “kreuzening,” is also used to make lagers. After the fermented “young” beer has been pumped into cold storage tanks, actively fermenting beer with yeast added is added. This additional batch of yeast activates the formation of carbon dioxide and helps eliminate the undesirable effects of the main fermentation – diacetyl (or butter flavor) and other compounds.

The aging process can last from one to six weeks, and sometimes longer. Depending on the style, the brewer may filter out the remaining yeast or other particles in the beer and then place it in the maturation tank. Pasteurization can be done to give the beer more clarity and increase its shelf life.

Bottling and carbonation
After the fermentation process, the beer must be poured into kegs or bottles and carbonated, either naturally or by force. With forced carbonation the CO2 is pumped into the container at high pressure in order to saturate the drink with carbon dioxide. Forced carbonation is used more often because it speeds up the process and makes the beer even more transparent.

During the fermentation stage, “kreuzening” can also be used for carbonation. In addition, bottling or the addition of small amounts of sugar and yeast at the time of bottling is also used for this purpose.

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Advertisements for energy drinks position these products as products that are designed to combat fatigue, which encourages citizens to lead an active lifestyle.

At this stage of development of the soft drink market, the production of energy drinks plays a leading role. Now it is possible to buy them absolutely in any place, beginning from large supermarkets and expensive restaurants, finishing stalls and small bars.

The production of energy drinks on an industrial scale began in Austria in 1984. Dietrich Mateschitz, traveling a lot, found a recipe for a tonic drink, which was the starting point for the development of the company “Red Bull”. Now it is available in more than 160 countries around the world.

Energy drinks are non-alcoholic or low-alcoholic formulations capable of stimulating the central nervous system while increasing human performance. They all position themselves as a “doping” for different groups of people to promote mental performance or physical activity.

The main constituents of energy drinks include:

taurine;
caffeine;
ascorbic acid (vitamin C) and nicotinic acid (PP);
calcium pantothenate (B5);
Pyridoxine (a form of vitamin B6);
folic acid (vitamin B9).

It is such a rich composition and contributes to the active functioning of the central nervous system.

Peculiarities of production of energy drinks
The production of energy drinks has gained great popularity, as they have a number of advantages and advantages.

The high content of caffeine helps students during the session, where it is necessary to learn the maximum amount of information in a small period of time. But energy drinks, which have a huge supply of vitamins and carbohydrates, are suitable for people who spend the lion’s share of time in gyms.

As a rule, all drinks are rich in elements, preferably of the B group. The very high glucose content helps provide energy to muscles, brain and other vital organs. A clear plus of energy drinks is convenient packaging. You can take them with you on trips, to concerts, parties, etc.

One very important thing to remember is that such drinks have no energy. They open the way to the internal reserves of the body. When they are consumed, one borrows energy from oneself. Soon the debt will have to be repaid. Fatigue, insomnia, irritability, depression, apathy will be typical for this period.

All stimulants of the nervous system lead to its depletion. Also, some of them are addictive, which is extremely detrimental to the human psyche. If the permissible dose is exceeded, there are side effects in the form of: palpitations, increased nervousness, irritability, trembling limbs.

Many European countries refuse the free sale of energy drinks. There has also been a great uproar over the lawsuits over several deaths allegedly associated with this category of product.

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Water processing and sugar syrup production
To begin with, the water to be used to produce the future beverage is purified. For this purpose, special equipment for water treatment is used. The first process is a coarse purification. This is achieved with the help of sand filters. Next, a sodiumcationic-exchanger is used, which softens the water. Such water is placed in a special container for storage, which is called a collector. Through the membrane filter, the water enters the refrigerator with the help of a pump.

Sugar syrup is produced directly in a syrup cooker. First, completely purified water is preheated to boiling, then sugar is poured into it, and this process should be gradual and the water should be constantly stirred.

It is worth noting that the sugar must also be cleaned in advance. About half an hour of boiling sugar and water is accompanied by the process of removing the foam that forms. After half an hour, the temperature is reduced to +800C. At this time, citric acid is added to the composition, and the resulting syrup is sent to a special collector.

This is followed by the processes of passing it through a plate filter and a plate heat exchanger, and then cooling and pouring it into storage tanks. The sugar content in the resulting syrup according to the technology should be 60% to 65%. After all processes, the composition is saturated with carbon dioxide, that is, the dissolved air is removed and the carbon dioxide is saturated in the saturator.

tinting
The tint is needed in order to color the future soft drink. Usually the coloring is yellow or light brown. Without it the technology of soft drinks production is simply impossible. By increasing the temperature of the sugar itself from +1800C to +2000C the coloring is prepared. The process itself is carried out using a tinting machine. Water and sugar are placed in it and the temperature is gradually increased, and as a result a special composition is obtained. This process takes about an hour and a half.

The liquid is then placed in a special container, where the mass is gradually cooled and hot water is added until the desired concentration is obtained. The final stage of the process is to transfer the tint under pressure to a special container for storage.

Technology of coupage syrup production
Non-alcoholic beverage bottlingCoupage syrup is a concentrated solution of the flavor and aroma parts of the beverage. A blending machine is used to prepare it. It is in it in a strict sequence add the ingredients for the future drink:

Sugar syrup;
The juice of berries or tinctures of fruit;
Organic acids;
Coloring agent to give color.

In the case of precipitation when using fruit and berry infusions, they are clarified in the filtration process. After all the ingredients have been mixed, the syrup passes through a filter by means of a pump and enters a refrigerator, from which it is sent to pressure vessels equipped with devices that maintain the level of temperature required for the substance.

There is another way of making coupage syrup, called “hot” syrup. It is used to produce blending syrups that contain mild morsels, fresh fruit juices, and the like. When making syrup with the so-called “hot” method in a syrup cooker makes white syrup. Then added to it, passed through a special filter, juice or extract, pre-diluted. The syrup-making process takes about 20 minutes, after which it is filtered again and its temperature is reduced. The syrup is then sent to the blending machine.

Processes for bottling soft drinks
bottling of soft drinksFurther processing of soft drinks involves filling the bottles. Let’s take the bottling process as an example. The empty bottles are placed on pallets in large bags and guided through an automated line to the depalletizer. The machine unloads the bags into crates. The crates then travel to a machine that unloads the bottles. The bottles then pass on to a slat conveyor that transports them to a bottle washing machine.

Then the clean bottles undergo a special inspection for dirt, foreign particles or any disturbance of the glass structure. For this purpose, special inspection devices – visual and electronic rejectors – are used. Then clean bottles are sent to a mono- or triple-bottle filling station, after which they are inspected again with the contents in order to make sure that there are no foreign particles and deformation of bottles, as well as underfilling or extraneous inclusions.

After all processes, the bottles of the finished soft drink must be labeled. For this purpose, they are placed in a labeling machine. The bottles are then packed in crates, which are disinfected beforehand. The final process is the formation of packages from the crates using a palletizer.

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The very first and basic step is to prepare the water, which is the main component of any drink. Various water treatment plants are used for this purpose.

The liquid is purified in several stages, during which all impurities and salts are removed. Next, the finished component is placed in storage tanks, from which further occurs the water supply.

The technology of carbonated drinks in the production of lemonades includes the process of preparing sugar syrup. Boiled water and sugar are mixed in a special syrup cooker. This process requires a gradual approach, constantly stirring the mixture and removing the foam that builds up.

At the end, citric acid is added, and the syrup is sent to the plate filter and heat exchanger.

To color the beverage to the desired shade, tinting agent is used, which gives a light brown color. No soft drink production process occurs without it.

The tinting machine burns sugar for an hour and a half, as a result of which the desired composition is obtained.

Peculiarities of carbonated beverage production technology
The production of carbonated beverages is not without coupage syrup. This is a mixture of taste and flavor filling of the future product.

It is to it that the following components are subsequently added:

sugar syrup;
berry juice or fruit infusion;
tint;
organic acids.

After all the ingredients are mixed, the mixture is filtered and goes into a refrigerator, from which it then enters the pressure tanks.

The last production step is bottling.

Production of carbonated soft drinks is growing rapidly, and today our market is one of the ten most global in the world. Its volume is four and a half billion liters per year.

The industry includes about fifty large and forty medium-sized production facilities.

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