Download Encyclopedia of Brewing by Chris Boulton(eds.) PDF

By Chris Boulton(eds.)

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Additional resources for Encyclopedia of Brewing

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Thus, in commercial fermentations, either by design or via non-ideal performance, the process may end when some fermentable residue remains owing to premature separation of yeast from wort. Attenuation rate The term attenuation rate is used to describe the rate of decrease in wort concentration during fermentation with respect to time. It is used to assess how well (or not) fermentation is proceeding. Since the rate is not linear other measures of fermentation rate that relate to attenuation are commonly used, as shown in the figure.

See Goldings. 1) is an enzyme which hydrolyses α-(1,4) linkages in starch polypeptides. It is a component of malt diastase, which, in conjunction with other hydrolytic enzymes, β-amylase, limit dextrinase, α-glucosidase and phosphorylase, is responsible for the degradation of starch and the subsequent liberation of fermentable sugars during the mashing phase of wort production. Depending on where the glucan chains are cleaved a range of products can be formed. These include glucose, maltose and a range of branched and unbranched oligosaccharides and dextrins.

The form taken by the rachilla is variable and it can be of varietal taxonomic significance. Barley grains have characteristic colours. In the absence of the husk, the presence or absence of anthocyanin and other pigments in the aleurone layer and/or pericarp can impart white (colourless), blue, purple, black or green colours to the naked grain. Colours within the husk can further modify the hue of the grain. Thus, husked grains may appear green in colour when there is a combination of yellow husk and blue grain.

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