Unformatted text preview: converted to fermentable carbohydrates-mashing: hot water is used to solubilize nutrients and enzymes to make “sweet” wort-wort boiling: boiling the wort and hops extracts flavor compounds-fermentation: the yeasts convert the fermentable sugars to alcohol-postfermentation process: beer is aged, clarified, bottled, and pasteurized-Homofermentative bacteria only make lactic acid-Heterofermentative bacteria make lactic acid, ethanol, CO2, and acetic acid. (contributes to flavor)-Vinegar production is an oxidative fermentation...
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- Spring '07
- Microbiology, L. monocytogenes, Cheeses L. monocytogenes