english version for beer.docx
- 文档编号:3004847
- 上传时间:2022-11-17
- 格式:DOCX
- 页数:18
- 大小:32.38KB
english version for beer.docx
《english version for beer.docx》由会员分享,可在线阅读,更多相关《english version for beer.docx(18页珍藏版)》请在冰豆网上搜索。
englishversionforbeer
TheBrewers'Handbook
ByTedGoldammer
Publisher:
ApexPublishers
December2000
BarleyMalts
(selectedexcerpts)
Barleymaltistobeerasgrapesaretowine. Itisideallysuitedtobrewingformanyreasons. Maltedbarleyhasahighcomplementofenzymesforconvertingitsstarchsupplyintosimplesugarsandcontainsprotein,whichisneededforyeastnutrition. Ofcourse,oneimportantelementisitsflavor. Therearetwotypesofbarley:
six-rowandtwo-row.
BarleyMalts
Malting
Maltingservesthepurposeofconvertinginsolublestarchtosolublestarch,reducingcomplexproteins,generatingnutrientsforyeastdevelopment,andthedevelopmentofenzymes.Thethreemainstepsofthemaltingprocessaresteeping,germination,andkilning.
BarleySteeping
Steepingbeginsbymixingthebarleykernelswithwatertoraisethemoisturelevelandactivatethemetabolicprocessesofthedormantkernel.Thewaterisdrained,andthemoistgrainsareturnedseveraltimesduringsteepingtoincreaseoxygenuptakebytherespiringbarley.Generally,thebarleyspendsabout40hoursintanksoffresh,cleanwater,withthreeintervalsduringwhichthewaterisallowedtodrain.Drainingisdonetoremovedissolvedcarbondioxideandtoreintroduceoxygen-richwater.Steepingiscompletewhenthewhitetipsoftherootletsemerge,whichisknownaschitting.Atthispointthegrainswillhaveswollenoneandone-thirdtimestheiroriginalsize.
BarleyGermination
Inthenextstep,thewetbarleyisgerminatedbymaintainingitatasuitabletemperatureandhumidityleveluntiladequatemodificationhasbeenachieved.Germinationisdoneonfloors,indrums,orinboxes.Floormaltingisanoldprocessinwhichthechittedmaltisspreadonthefloortoaheightof10to20cm.Germinationindrumsisstilldone,butisnotveryeconomical;consequently,onlyafewplantsstillusethissystem.
MaltKilning
Thefinalstepistodrythegreenmaltinthekiln.Maltsarekilnedatdifferenttemperatures.Thetemperatureregimeinthekilndeterminesthecolorofthemaltandtheamountofenzymeswhichsurviveforuseinthemashingprocess.Lowtemperaturekilningismoreappropriateformaltswhenitisessentialtopreserveenzymatic(diastatic)power.Thesemaltsarehighinextractbutlowincoloringandflavoringcompounds.Pilsnerandpalealemaltsareexamplesofmaltskilnedatlowtemperatures.Maltskilnedatintermediatetemperatures,suchasMunichandViennamalts,arelowerinenzymesbuthigherincoloringandflavoringcompounds.Maltskilnedathightemperatures,suchascrystalandchocolatemalts,havelittleifanyenzymes,thusarelowerinextract.
BarleyMalts
MaltConstituents
Maltislargelymadeupofcarbohydrates,whicharecomposedofinsolublecellulose,solublehemicellulose,dextrins,starch,andsugars.Celluloseconstituentsdonotcontributetofermentableextractordesirableflavorsinthemalt.Hemicelluloseisaconstituentoftheendospermcellwalls,whichconsistlargelyofbeta-glucan.Dextrinsareresidual,unfermentablefractionsofamylopectin.Starch,accountingforabout60to65%ofthemalt’sweight,iscomposedofamylose,whichisreducedtomaltoseandmaltotrioseandamylopectinsthatdecomposeintoglucose.Glucose,amonosaccharide,accountsforabout1to2%ofthetotalstarchfoundinabarleykernel.Maltose,adisaccharideordouble-sugar,ismostcloselyassociatedwithbrewingandisformedbytwomoleculesofglucose.Anotherdisaccharidepresentinmaltissucrose.Theonlysignificanttrisaccharideortriple-moleculesugarinbrewingismaltotriose.Maltotrioseisslowlyfermentablebymoststrainsofbrewingyeast.
BarleyMalts
MaltExtracts
Maltextractscanbeusedasasolesourceoffermentablesugar,ortheycanbecombinedwithbarleymalt.Themaltextractcomesintheformofsyrupordriedpowder.Ifthefinalproductisadriedpowder,themaltextracthasundergoneacompleteevaporationprocessbymeansof"spray-drying,"thusremovingalmostallofthewater.Forsimplicity,usean85%conversionfactorwhensubstitutingdriedmaltforsyrup.Syrupsaremorepopularthandriedmaltextract,possiblybecausetheyarelesstroubletostore.Acommonproblemnoticedinmaltextractbeersisthethin,drypalate,whichcorrelateswithalowterminalgravity.Anothercommonproblemisthelackofatrue"darkmalt"flavorindarkbeers.
Hops
(selectedexcerpts)
Hops,aminoringredientinbeer,areusedfortheirbittering,flavoring,andaroma-enhancingpowers.HopsalsohavepronouncedbacteriostaticactivitythatinhibitsthegrowthofGram-positivebacteriainthefinishedbeerand,wheninhighenoughconcentrations,aidsinprecipitationofproteins.
Hops
HopConstituents
Hopscontainhundredsofcomponents,butofparticularinterestareresins,oils,andpolyphenols.
HopResin
- 配套讲稿:
如PPT文件的首页显示word图标,表示该PPT已包含配套word讲稿。双击word图标可打开word文档。
- 特殊限制:
部分文档作品中含有的国旗、国徽等图片,仅作为作品整体效果示例展示,禁止商用。设计者仅对作品中独创性部分享有著作权。
- 关 键 词:
- english version for beer