The document discusses the brewing process which includes three main stages: wort production which involves steeping grains to extract sugars, flavor production during fermentation as yeast convert sugars to alcohol and other compounds, and flavor maturation where the beer ages and develops flavor. It also provides details on the composition of wort including 73% being fermentable sugars with maltose being the most abundant sugar at 52.9% of the total sugars.

1. -

15. Weiss
Ale
Lager
Lab

21. Wort production
Flavor production
Flavor maturation

34. 20
73% Fermentable
CHO (% w/v)
15
11.77
10
4.43
5
0
Fermentable
Non-fermentable

35. 100
Percent (% w/v)
80
60
52.9
40
28.4
16.1
20
2.6
0
Maltose
Glucose
Maltotriose
Fructose

41. Sugars
Oxygen
Membranes
Glucose
CO2
Ethanol
Acetaldehyde
Energy
Pyruvate
TCA
Cycle
Unsaturated Fatty Acids
Sterols
Amino Acids
Esters
Higher
Alcohols
VDK
Organic Acids
Amino Acids
Sulfur
Volatiles