bacterias

bacterias

Single-celled organisms which are generally undesirable in beer. Bacterial contamination can result in sour, musty, or vegetable-like flavors in beer, and can cause bottles to gush when opened, or (in extreme cases) even explode.

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Pievienot attēlu

Vārdšķira: noun
Sinonīms(-i):
Blossary:
Nozare/domēns: Beverages
Category: Beer
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levadura

Beverages; 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

Beverages; Beer

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

sedimento

Beverages; Beer

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

licor

Beverages; Beer

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

dextrina

Beverages; Beer

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

diacetil

Beverages; Beer

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. ...

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Nozare/domēns: Food (other) Category: Herbs & spices

pimienta de cayena

spice (ground) Description: Powdered seasoning made from a variety of tropical chiles, including red cayenne peppers. It is very hot and spicy, so use ...