NU FS363 Study Guide - Final Guide: Protein Aggregation, Enterobacter, Paper Towel

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Document Summary

Raw material and technological infrastructure for brewing was available. Domesticated grains not used for large scale b/c cultivation was high risk strategy for survival. Grain domestication initially aimed to supply grains for brewing. Ethanol is relevant product in production of alcoholic beverages and vinegar. Flavour volatiles are the relevant products in soy sauce, cheese, and meats. Brewing = basic steps to convert (barley), malt, water, and hops to beer. Malt is grain that is germinated and dried. Germinating grains will produce enzymes (which can degrade) Use of (cid:449)heat (cid:373)alt fo(cid:396) (cid:862)weize(cid:374)(cid:863) (cid:894)eg. g(cid:396)asshoppe(cid:396)(cid:895) Temp starts at 5oc, then increases during fermentation to 7. 5-10oc, after 4-8 days, temp will decrease again. Beer ph always below 4. 5 (will spoil if ph is high due to labs) Esters in low concentrations, but have strong flavour characteristics (important for beer quality) Hard to do at home (to maintain the temp) flavour and taste will change when temp too high.