• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

Research into Brewing and Fermentation

Extracts from this document...

Introduction

´╗┐Brewing Part 1 stimulus material: Research and collecting secondary data During a guided tour of Brawn?s brewery, you have been told that it is important to control conditions for fermentation. You are going to do some research into this statement. You should find out: 1. What fermentation is 2. What types (varieties) of yeast are used in brewing 3. What conditions are used in breweries to ensure that fermentation occurs efficiently 4. Why it is important to control these conditions for fermentation in a brewery. You will need to: 1. Write a detailed list of all the sources you used 2. Write up the information you have found for use in Part 2 and Part 3 What fermentation is? The metabolic process where an organism makes a carbohydrate for example starch or sugar into an acid or alcohol is called fermentation. An example of this is when yeast performs fermentation in order to gain energy by turning sugar into alcohol. Converting carbohydrates into lactic acid is when bacteria perform fermentation. http://chemistry.about.com/od/lecturenoteslab1/f/What-Is-Fermentation.htm What types (varieties) of yeast is used in brewing? ...read more.

Middle

To use fresh yeast, it must be dissolved into a liquid prior to adding to a recipe. Fresh yeast should be proofed, or tested for potency, before each use. Instant Yeast: Instant yeast is the most active form of yeast commercially available. This yeast does not require dissolving into a liquid before adding to a recipe and often only requires one rise. This form of yeast is very shelf stable and can be stored in a dry, air tight container at room temperature until the expiration date. Nutritional Yeast: This is a deactivated form of yeast, which is used as a nutritional supplement. The deactivation of yeast is important because consuming large quantities of live yeast organisms can lead to proliferation throughout the body. Yeast Extract: This is a concentrated nutritional yeast product often in the form of a paste. Yeast extracts are favored for their pungent, umami flavor. http://foodreference.about.com/od/Ingredients_Basics/a/Yeast-Varieties.htm what conditions are used in breweries to ensure that fermentation occurs efficiently? Temperature As mentioned, the temperature influences the amount of extract produced (yield) and the fermentability of the wort during mashing. ...read more.

Conclusion

Mash Water The nature of the mashing water has an important influence on mash reactions. The ions of major importance at mashing are those of calcium, carbonate, and bicarbonates (8). Mash Thickness Thin mashes (i.e., its ratio of grist to brewing water) favor the conversion of starch to sugars, while in thick mashes the rate of saccharification is retarded, probably because the accumulating sugars competitively inhibit the hydrolytic enzymes (11). Bibliography: http://www.beer-brewing.com/beer-brewing/mashing/factors_affecting_mashing_conditions.htm Why is it important to control these conditions for fermentation in a brewery? Why is it importat to control these conditions for fermentation in a brewery? its for flavor profile - higher temps can create fruiter flavors but also speed up the fermentation process - but if the tastes are undesireable it can take far longer to condition the flavors out than time saved by speeding up the fermentation. Also certain yeasts do not produce if the temps get too low or two high they will simply die or be too stressed to produce the proper style. In a commercial brewery its important also for consistancy. Breweries want their beer to taste the same no matter what pub you drink it in, or what store you bought it from, any time of day, year to year. http://www.eutechinst.com/tips/do/09_DO_beer_brewing. ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our GCSE Life Processes & Cells section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Here's what a teacher thought of this essay

4 star(s)

****
The information is concise, relevant and referenced with a variety of web sites used. However, there is too much evidence of copy and paste rather than it being written in the author's own words (so it is only just 4 stars).

Marked by teacher Adam Roberts 26/04/2013

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related GCSE Life Processes & Cells essays

  1. Marked by a teacher

    Plan: The effect of the end product, phosphate, on the enzyme phosphatase

    5 star(s)

    When the sodium phosphate combines with the phosphatase, the substrate PPP can no longer fit in since the shape of the active site has changed, therefore there will be less product produced. Less phenolphthalein being produced means there will be less color change in the solution when sodium carbonate is added to the solution.

  2. Marked by a teacher

    The Effect of pH on Catalase

    4 star(s)

    Volume of O2 produced (cm3 ) 1 2 3 10 3 2 2 20 4 3 3 30 6 4 3 40 8 5 4 50 9 6 5 60 10 7 6 120 16 14 12 180 19 18 15 240 21 21 17 Summary 1 m3 = 105 cm3 Averages Time (s)

  1. See the effects of amylase on starch at different temperatures and to find at ...

    hot, up too eighty degrees Celsius and use goggles, goggles are to be used in case water from the water bath splashes and goes into your eyes (goggles to be used at temperatures above fifty degrees Celsius). Tie back long hair so it does not interfere with the water in

  2. The effect of acid on the cell membrane

    ensure accuracy and average any anomalies * perform a control experiment, using distilled water to ensure the effect of acid on the cabbage Method 1. Using a cork borer with 1.3mm diameter, cut 100 discs of red cabbage. 2. Put all the discs of cabbage in a beaker of distilled

  1. Lab Research Paper. Just a Pinch of Salt and a Dash of Bacteria: the ...

    Another study done proves to be a good comparison for this investigation. According to Portnoy and Giblin (1997), in one study, scientists tried to reintroduce seawater into a diked salt marsh. However, the were unsuccessful. "The addition of seawater to highly organic, seasonally flooded peat caused the death of freshwater

  2. Industrial & Commercial Uses for Enzymes

    * Cleaning/Detergents - A lot of different enzymes are used in cleaning agents and detergents, and they do a lot of jobs, for example: Proteases degrade/break down proteins in the stains, like red wine, soil, and grass stains. Amylases help break down the starch in stains, which can come from things like potatoes.

  1. An Investigation of Factors Affecting the Rate of Osmosis.

    what will be conducting the experiment on * Solute 0M - 1M: we need the solution to put the potato in so we can test the rate of osmosis * Weighing scales: we need this because to calculate the rate of osmosis we need to weigh the potato at intervals

  2. Investigating the cellular water potential of potato cells.

    This is more likely to happen when there is a high concentration sucrose solution outside the potato cells because the water potential will be lower outside the potato cells. Therefore, when the sucrose solution is high in concentration, there will be a percentage loss in mass of the potato, and it will become soft/flaccid.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work