Info

Required for biosynthesis of sulfur-containing amino acids, which are essential for yeasts.At high concentrations, sulfates may be reduced to sulfur dioxide and hydrogen sulfide, which confer undesirable aroma and flavor characteristics in beer.

'Adapted from www.rpi.edu/dept/chem-eng/Biotech-Environ/beer/water2.htm

'Adapted from www.rpi.edu/dept/chem-eng/Biotech-Environ/beer/water2.htm

extracted during mashing.The important point is that each of the enzymatic reactions have optimum temperatures that are likely different from one another. By extracting the reactants in step-wise fashion, it is possible to coordinate the optimum or near-optimum temperature of a particular enzyme with the appearance of its substrate. For example, a particular a-amylase may hydrolyze its substrate at 45°C, but a different amylase (perhaps a p-amylase) may have a temperature optimum of 60°C. If the mash was heated directly to 60°C, then the a-amy-lase would not have had enough time at 45°C to perform its job.

Brew Your Own Beer

Brew Your Own Beer

Discover How To Become Your Own Brew Master, With Brew Your Own Beer. It takes more than a recipe to make a great beer. Just using the right ingredients doesn't mean your beer will taste like it was meant to. Most of the time it’s the way a beer is made and served that makes it either an exceptional beer or one that gets dumped into the nearest flower pot.

Get My Free Ebook


Post a comment