BIOL 2P96 Lecture Notes - Lecture 7: Consumeraffairs, Acetaldehyde, Maltotriose
28 Jul 2015
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* water, malted barley malted wheat, hops (yeast hadn"t been discovered ) England had become an industrial center for malt production and brewing but mainly ales. Extend list of ingredients that can be included- blueberry, pumpkin, spices. Starch endosperm food reserve for embryo and source of fermentable sugars for brewing. Aleurone layer generates the enzymes that degrade the starchy endosperm. Fusarium head blight (fhb) and the presence of deoxynivalenol (don) in barley directly impacts the quality of both the malt and the beer which can be made. Dms adds a characteristic flavour in beers (cooked corn). * kilning of malt (high in pale malt) Boil wort for +90 min in open vessel. The purpose of malting is to induce the enzymes that degrade starch to a form that the yeast can ferment. The seed is heated (kilned) to point where the seed is killed (so it won"t germinate after malting) but not denature to starch degrading enzymes.
