Overview of manufacturing beer: Ingredients, processes and quality criteria
Summary :
Table of Contents
- Introduction.
- Raw materials.
- Water.
- Barley and other cereals.
- Grain contents.
- Hop (Humulus lupulus L).
- Yeast.
- Making beer.
- Malting.
- Brewing process.
- Quality criteria of beer.
- Flavor stability.
- Colloidal stability.
- Foam stability.
- Conclusion.
Abstract
beer is one of the oldest cultural achievements of mankind and one of the most popular beverages all over the world. From the technological point of view, beer has four main properties based on its contents and manufacturing processes. It is (i) pure, (ii) wholesome, (iii) valuable, and (iv) it displays a variety of styles and genres:
(a) The purity is guaranteed by the natural ingredients: hops, malt, yeast, and water. No pathogenic germs are found in beer because of the pH-value, presence of hop substances, the anaerobic environment, the alcohol content and also the fact that yeast metabolizes nearly all fermentable sugars. Therefore, other micro-organisms experience a food shortage. Additionally, the manufacturing process is a clarifying process. Mashing, lautering, boiling, fermentation, and filtration separate harmful or exogenous substances.
(a) The purity is guaranteed by the natural ingredients: hops, malt, yeast, and water. No pathogenic germs are found in beer because of the pH-value, presence of hop substances, the anaerobic environment, the alcohol content and also the fact that yeast metabolizes nearly all fermentable sugars. Therefore, other micro-organisms experience a food shortage. Additionally, the manufacturing process is a clarifying process. Mashing, lautering, boiling, fermentation, and filtration separate harmful or exogenous substances.
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