591821460-M.7Beer

591821460-M.7Beer - Introduction to Brewing and Beer(3...

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Unformatted text preview: Introduction to Brewing and Beer (3) Lecture—3 hours. Basic description of brewing and associated processes, from raw materials to final product; history of brewing and brewing science; types of beer worldwide; world beer markets; basics of beer quality, including wholesomeness; role of scientist in brewing. GE credit: SciEng.—I. (I.) Bamforth The Nature of Fermentation • Alcoholic fermentation is a process where microbes metabolizes a simple sugar into alcohol + CO 2 + other compounds. • Levels of O 2 will affect fermentation. Fermentation (continued) • So we need a sugar as food for the yeast, where do we get the sugars? • Wine- Sugars from the fruits • Beer- Glucose from partially germinated grains The Grapes ( Vitis vinifera) • The balance between sugar & acid is important in wine grapes. • Too little sugar or acid and the wine will not ferment cleanly or will not keep well; flat tasting • Too much acid will result in a sour or vinegary wine • Too much sugar has excess sugars that yeast do not metabolize and thus Wine Making • Grapes are crushed into juice • Skins and seeds are left with juice to provide color and flavor (red wine) • The liquid part is called the “must” which contains: • water (70-85%) • sugar (12-27%) • acids (1%) • tannins (0.1%) • minerals & amino acids Additives in Wine Making • Sugar or acid to provide appropriate balance in the must, thus the wine • Sulfur dioxide (SO 2 ) : • suppresses the growth of wild yeast & bacteria....
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591821460-M.7Beer - Introduction to Brewing and Beer(3...

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