Download e-book for iPad: Fermented beverage production by Andrew Geoffrey Howard Lea; J R Piggott

By Andrew Geoffrey Howard Lea; J R Piggott

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H. 61-242. , Abraham, E. G. (1982). J. , 17, 76-78. Ribereau-Gayon, P. (1964) Les Composes phinoliques du Raisan et du Vin. Dunod, Paris. de Rijke, R. and ter Heide, R. (1983) Flavour compounds in rum, cognac and whisky. R. Ellis Horwood, Chichester, UK, pp. 192-202. C. (1985) J. Bioi. , 260, 3731. , Diirr, P. and Aeppli, A. (1982) Fliiss. , 49, 10-14. J. and Sparrer, D. (1975) Alkohol-Industrie, 16, 372-375. , Petruccioli, M. and Federici, F. (1992) J. Sci. , 58, 253-260. E. (1986) The flavour of non-alcoholic fruit beverages.

Will determine to a great extent the character of the final beer. Formerly, the fermentation was carried out in open vessels, but, nowadays, most brewers are using closed cylindroconical vessels. These tanks have a conical bottom that allows an easy harvest of the yeast. A review on beer fermenter design and a description of alternative forms of fermenters is given by Maule (1986). Maturation. After the main fermentation, the flocculated yeast is removed and the beer is cooled down for maturation.

A-Amylase is an endo-enzyme that cuts the starch into rather big fragments, whereas p-amylase produces maltose. Because p-amylase works at a lower temperature than a-amylase, it is impossible to obtain a complete conversion of starch into maltose by the convential mashing process: some larger polyschaccharides (dextrines) remain in the wort. The temperature steps should be respected carefully to obtain a sufficient saccharification. The temperature-profile mashing procedure can be carried out by heating the mash in one stirred vessel, or by the so-called decoction procedure.

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