Search results
Results from the WOW.Com Content Network
There are many variables and chemical compounds that affect the flavor of beer during the production steps, but also during the storage of beer. Beer will develop an off-flavor during storage because of many factors, including sunlight and the amount of oxygen in the headspace of the bottle. Other than changes in taste, beer can also develop ...
The chemical equations below summarize the fermentation of sucrose (C 12 H 22 O 11) into ethanol (C 2 H 5 OH). Alcoholic fermentation converts one mole of glucose into two moles of ethanol and two moles of carbon dioxide, producing two moles of ATP in the process. C 6 H 12 O 6 + 2 ADP + 2 P i → 2 C 2 H 5 OH + 2 CO 2 + 2 ATP
The production of butanol by biological means was first performed by Louis Pasteur in 1861. [5] In 1905, Austrian biochemist Franz Schardinger found that acetone could similarly be produced. [5] In 1910 Auguste Fernbach (1860–1939) developed a bacterial fermentation process using potato starch as a feedstock in the production of butanol. [6]
Some breweries produce exclusively barrel-aged beers, notably Belgian lambic producer Cantillon, and sour beer company The Rare Barrel in Berkeley, California. [9] In 2016 "Craft Beer and Brewing" wrote: "Barrel-aged beers are so trendy that nearly every taphouse and beer store has a section of them. [10] "Food & Wine" wrote of barrel-aging in ...
A 16th-century brewery Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence ...
A more attenuated beer is drier and more alcoholic than a less attenuated beer made from the same wort. Attenuation can be quantified by comparing the specific gravity — the density of a solution, relative to pure water — of the extract before and after fermentation, quantities termed the original and final gravities.
The more popular methods for production of ethanol and cellulosic ethanol use enzymes that must be isolated first to be added to the biomass and thus convert the starch or cellulose into simple sugars, followed then by yeast fermentation into ethanol. This process does not need the addition of such enzymes as these microorganisms make their own.
The term alcohol originally referred to the primary alcohol ethanol (ethyl alcohol), which is used as a drug and is the main alcohol present in alcoholic drinks. The suffix -ol appears in the International Union of Pure and Applied Chemistry (IUPAC) chemical name of all substances where the hydroxyl group is the functional group with the ...