Scientific Principles of Malting and Brewing |
Common terms and phrases
a-acids a-amylase acetate adhumulone adjuncts aleurone amino acids amylopectin amylose aroma B-glucan barley beer bitterness bonds brew house brewers calcium carbohydrates carbon atom carbon dioxide cell wall CH2OH character chemical cohumulone color components compounds contain degradation diacetyl dimethyl sulfide embryo endosperm energy enzymes esters ethanol extract fatty acids fermentation filter flavor threshold foam gelatinization germination glucan glucose granules grist H OH H₂O haze heat hops husk hydrogen hydrophobic increased interactions iso-a-acids isomerization kernels kettle kilning lager lauter tun less levels lipid lower malt maltose maltster mash filter mashing materials metabolism milling moisture content molecules mouthfeel nitrogen oxidation oxygen package particles pathway pentosan phosphate polypeptide polyphenols polysaccharides precipitation production protein pyruvate reaction reduced relatively remove residual resins soluble stability stage starch starchy endosperm steeping storage substances sugar sulfide sulfur temperature varieties vessel wort wort boiling wort separation