diacetil

diacetil

A compound produced by yeast as a normal product of fermentation. Some levels of diacetyl are acceptable in some beer styles, while in others it should not be detected at all. Diacetly can be detected as a buttery or butterscotch flavor.

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Ipar/Tárgykör: Beverages
Kategória: Beer
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Beverages; Beer

Single celled organisms of the fungus family that are responsible for converting the sugars contained in malt into alcohol and carbon dioxide. Saccharomyces Cerevisiae is used to ...

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Beverages; Beer

The types of phenol found in beer can lead to a medicinal taste.

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Beverages; Beer

The yeast material at the bottom of a bottle of conditioned beer.

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Beverages; Beer

Brewer's term for water used in the brewing process, as included in the mash or used to sparge the grains after mashing.

dextrina

Beverages; Beer

The unfermentable carbohydrate produced by the enzymes in barley which gives the beer flavour and body.

enzimas

Beverages; Beer

Catalysts found naturally in grain. When heated in mash they convert the starches of the malted barley into maltose, a sugar used in solution and fermented to make beer.

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