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Beer production
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.
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Beer production
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- 21. Wort production Flavor production Flavormaturation
- 34. 20 73% Fermentable CHO (%w/v) 15 11.77 10 4.43 5 0 Fermentable Non-fermentable
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- 41. Sugars Oxygen Membranes Glucose CO2 Ethanol Acetaldehyde Energy Pyruvate TCA Cycle Unsaturated Fatty Acids Sterols AminoAcids Esters Higher Alcohols VDK Organic Acids Amino Acids Sulfur Volatiles