Method for the low-oxygen tapping of beer

摘要

To avoid the effects of oxygen above the filling level of a filled receptacle or a bottle, it is known for the contents to be made to effervesce by units of a liquid jet. This leads to considerable losses and imprecise or varying filling levels. The object of the invention is to maintain a complete separation of the inside of the bottle neck from the surrounding air until the actual sealing procedure is carried out, without having to resort to effervescing methods as described above. To this end, it is proposed that a method for the low-oxygen tapping of drinks include presealing which separates the receptacle neck from the surrounding air, is carried out when the filling process has been completed, immediately before and/or during release of the filled receptacle from the filling elements, and is maintained at least until the subsequent sealing procedure is carried out. This presealing can be carried out by inserting a sealing stopper which advantageously takes the form of a foam stopper.