NFS 1049 Study Guide - Bentonite, Zinfandel, Pasteurization
Document Summary
Beer: an alcoholic beverage made with barley, rice, and corn as raw materials, grains serve as carbohydrate source for the yeast saccharomyces cerevisiae, there are two main categories of beer yeast, ale yeast, lager yeast. Top fermenting (70f: hops flavor and tannins for color. Plant flowers that contain acids, which contribute bitterness compounds, and oils for: barely malt, addition of hops also helps prevent growth of certain spoilage bacteria. Barley that has been germinated (started to sprout) and dried: germination activates enzymes which break down starch from barley into individual sugars. Barley soaked in water for several days, drained and held at 60 f for 5 days. This allows husk to open and barley begins to sprout called green malt at this point. Any roots formed during germination must be removed. Intensity of flavor and color of malt depends on drying temperature: yeast can then metabolize individual sugar molecules, end products of fermentation are ethanol and carbon dioxide.
