alcohol

alcohol

Ethyl alcohol or ethanol. An intoxicating by-product of fermentation, caused by yeast acting on sugars in the malt.

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Μέρος του λόγου: noun
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Κλάδος/Τομέας: Ποτά
Category: Beer
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levadura

Ποτά; 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 ...

fenol

Ποτά; Beer

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

sedimento

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

licor

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

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

diacetil

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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. ...