Beer: Difference between revisions
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The color is influenced by the grist materials as well as by all the processing steps in wort production with temperature impact ([[Maillard reaction|nonenzymic browning]] in [[decoction mash]]ing, wort [[boiling]]), as well as oxidation of [[phenolic compounds|polyphenols]] (in part enzymic). Turbidity changes the color.<ref name=pahl>Pahl R, Meyer B, Biurrun R. Wort and Wort Quality Parameters. In: Bamforth CW, ed. [[Library|''Brewing Materials and Processes: A Practical Approach to Beer Excellence.'']] Academic Press; 2016.</ref> | The color is influenced by the grist materials as well as by all the processing steps in wort production with temperature impact ([[Maillard reaction|nonenzymic browning]] in [[decoction mash]]ing, wort [[boiling]]), as well as oxidation of [[phenolic compounds|polyphenols]] (in part enzymic). Turbidity changes the color.<ref name=pahl>Pahl R, Meyer B, Biurrun R. Wort and Wort Quality Parameters. In: Bamforth CW, ed. [[Library|''Brewing Materials and Processes: A Practical Approach to Beer Excellence.'']] Academic Press; 2016.</ref> | ||
The use of exogenous [[enzymes]] has also allowed brewing beer for diabetics, or diet (low caloric) beers with a caloric-content reduction between 15% and 50%. Considering that in a typical beer residual dextrins account for 75% of the solids, diet beers are elaborated by reducing the remaining non-fermentable dextrins with the addition of exogenous enzymes, mainly glucoamylase.<ref name=guerra>Guerra NP, Torrado-Agrasar A, López-Macías C, et al. Use of Amylolytic Enzymes in Brewing. In: Preedy VR, ed. ''Beer in Health and Disease Prevention.'' Academic Press; 2009:113–126.</ref> | |||
*https://www.sciencedirect.com/book/9780123738912/beer-in-health-and-disease-prevention | *https://www.sciencedirect.com/book/9780123738912/beer-in-health-and-disease-prevention | ||
==References== | ==References== | ||
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Beer beer beer. Beer beer beer beer.
The color is influenced by the grist materials as well as by all the processing steps in wort production with temperature impact (nonenzymic browning in decoction mashing, wort boiling), as well as oxidation of polyphenols (in part enzymic). Turbidity changes the color.[1]
The use of exogenous enzymes has also allowed brewing beer for diabetics, or diet (low caloric) beers with a caloric-content reduction between 15% and 50%. Considering that in a typical beer residual dextrins account for 75% of the solids, diet beers are elaborated by reducing the remaining non-fermentable dextrins with the addition of exogenous enzymes, mainly glucoamylase.[2]
References
- ↑ Pahl R, Meyer B, Biurrun R. Wort and Wort Quality Parameters. In: Bamforth CW, ed. Brewing Materials and Processes: A Practical Approach to Beer Excellence. Academic Press; 2016.
- ↑ Guerra NP, Torrado-Agrasar A, López-Macías C, et al. Use of Amylolytic Enzymes in Brewing. In: Preedy VR, ed. Beer in Health and Disease Prevention. Academic Press; 2009:113–126.