A Hands‐On Guide to Brewing and Analyzing Beer in the Laboratory
| Autor: | Peter W. Bircham, Karin Voordeckers, Florian A. Thesseling, Stijn Mertens, Kevin J. Verstrepen |
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| Rok vydání: | 2019 |
| Předmět: |
Food Handling
education Saccharomyces cerevisiae yeast Microbiology 03 medical and health sciences Virology Food science fermentation Aroma 030304 developmental biology 0303 health sciences Ethanol biology 030306 microbiology business.industry technology industry and agriculture Beer food and beverages General Medicine biology.organism_classification Yeast brewing Spectrophotometry Fermentation Food Microbiology behavior and behavior mechanisms Brewing beer Parasitology Edible Grain business human activities |
| Zdroj: | Current Protocols in Microbiology |
| ISSN: | 1934-8533 1934-8525 |
| Popis: | Beer would not exist without microbes. During fermentation, yeast cells convert cereal-derived sugars into ethanol and CO2 . Yeast also produces a wide array of aroma compounds that influence beer taste and aroma. The complex interaction between all these aroma compounds results in each beer having its own distinctive palette. This article contains all protocols needed to brew beer in a standard lab environment and focuses on the use of yeast in beer brewing. More specifically, it provides protocols for yeast propagation, brewing calculations and, of course, beer brewing. At the end, we have also included protocols for analyses that can be performed on the resulting brew, with a focus on yeast-derived aroma compounds. © 2019 The Authors. ispartof: Curr Protoc Microbiol vol:54 issue:1 pages:e91- ispartof: location:United States status: published |
| Databáze: | OpenAIRE |
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