Brewing Country Wines. Benjamin F. Lasseter, Ph.D. Chair, Hampton Roads American Chemical Society
|
|
- Fay Bradford
- 5 years ago
- Views:
Transcription
1 Brewing Country Wines Benjamin F. Lasseter, Ph.D. Chair, Hampton Roads American Chemical Society
2 What is a country wine? An alcoholic beverage produced at home, instead of commercially possibly using grapes. Not always. the result of a very complicated chemical and biological process that can be done with Medieval technology.
3 Alcoholic Brews Beer Wine True Mead Lagers Ales Fruit Wines Vegetable and Herb Wines False Meads Honey Mead Methyglyn, Melomel, etc.
4 Other Fermented Substances Mash Whisky Exotics Kefir, Kumis, Viili Sake Various Poisons
5 How starch becomes sugar
6 How sugar becomes pyruvate
7 How pyruvate becomes alcohol Humans can t do this step. And that s the SIMPLE model of how starch becomes alcohol!
8 The more complex version: How starch REALLY becomes sugar
9 And starch is not simple The sugars in starch vary in different species.
10 And not all the brewing reactions are done in the same organism Starch is broken to sugar by the fruit or the grain Sugar is converted to pyruvate by the yeast Pyruvate is SOMETIMES converted to ethanol by the yeast Yeast won t ferment if there is too much sugar or too little oxygen
11 What determines the type of wine? 1. Type of yeast: beer yeast, wine yeast, mead yeast, cider yeast, sake yeast, et al. 2. Sugar source: grains, fruits, vegetables, molasses, milk, etc. 3. Non-sugar flavors: hops, tannin, wood, acid blends, fruit flavors, spices, etc. 4. Quantity and time
12 A proposition about brews: Only the type of yeast you use REALLY determines the type of brew you create. The rest just alters the flavor. All brews made with wine yeast are types of wine, all made with ale yeast are types of ale. Barley mixed with grapes and fermented with Belgian ale yeast is a type of ale, not a type of wine. Honey fermented with Pasteur Red is a wine, not a true mead.
13 Yeast in brewing It is all the same species, Saccheromyces cerevesiae (brewer s yeast) Some other yeasts are S. plombe (bread yeast) S. telluris Brettanymyces bruxellensis Cryptococcus neoformans Candida albicans et al. and many thousands more.
14 What difference does yeast make? Genetic variations make huge differences of flavor and require different conditions Temperature Growth speed Sugar amount Sugar type Flavor compounds produced
15 Lager yeast Lager yeast has a dense protein coat, and is denser than water. It is also cryophilic. * Ferments at the bottom of vessels Preferentially uses maltose or simple sugars
16 Maltose (a-1 4-glucopyranosylglucopyranose) Sucrose (a-1 2-glucopyranosylfructofuranose) Common in grain Common in fruit
17 Ale Yeast Ale yeast has less protein content in its cell wall, and hence is less dense than water. It is generally mesothermic. Ferments at the top of vessels, foamlike Like lager, it preferentially metabolizes maltose or simple sugars
18 Beers in general Because of their preference for maltose, and their inability to ferment certain flavoring trisaccharides, lager and ale yeast are preferred for beer. Also display a range of ester synthase enzymes, yielding flavor overtones Propyl acetate (pear) and butyl acetate (apple) Ethyl butyrate (pineapple) can be activated, et al.
19 Wine Yeasts Most species of grape have yeast strains uniquely suited to them Example include Côte de blanc, Montrachet, Flor sherry, and Premier cuvee, among others Most tend to be slow growing Most tend to have higher alcohol tolerance Most wine yeasts tolerate 13% - 18% Most lager and ale yeasts tolerate 5%-12%
20 Wine Yeast Wine yeasts preferentially metabolize sucrose and simple sugars. They are slow at using maltose or lactose Varieties exist that range from cryophiles to mild thermophiles Have capacity to produce large amounts of ester flavors
21 A few strains of wine yeast Pasteur Champagne: ferments dry (less residual sugar) Pasteur Red: ferments fruity (makes more esters) Bordeaux: ferments very dry and very fruity (extremely high alcohol tolerance) Cabernet Red: mild thermophile, high ester Assmanhausen Rot: slow growing cryophile
22 Sugars The sugar for fermentation comes from various plants or animals The fermentable sugar is liberated from starch Sugar is liberated as mono-, di-, or trisaccharides Maltose and sucrose are disaccharides
23 Sugar sources Grains Barley Wheat Rice Corn Other grasses
24 Fruits Grapes Apples Berries Bananas And many more
25 The sugar source will leave some flavor
26 and the yeast enzymes make some flavor EC fatty-acyl-ethyl-ester synthase Esterizes ethanol to various available fatty acids Atf1p acetyl transferase Esterizes acetate to various primary alcohols
27 and the strain of yeast matters California Ale yeast WLP001 acetyl tranferase binds isoamyl alcohol better than butanol This causes it to have slightly more banana overtone than apple Irish Ale yeast WLP004 acetyl transferase binds butanol and propanol better It therefore has distinctive apple and pear overtones
28 Blueberry Yeast Blueberry flavor 2-(3,4-dihydroxyphenyl)-3,5,7-trihydroxy- 4H-chromen-4-one There is a strain of yeast that produces this flavor. There is another that produces menthol.
29 and various additives give some flavor
30 The characteristics of your beverage 1. Sweetness: This will be caused by unfermented (or unfermentable) sugar. Dry wines have low sweetness. 2. Acidity: the ph is lowered by citric, malic, and tartaric acid 3. Tannin: polyphenol, which tastes dry, and which acts as a preservative 4. Fruitiness: the esters which have remained or been formed in the fermentation process 5. Body: the texture of the wine. Alcohol content is a large contributor to this.
31 The Goal A drink which has some balance to these characteristics!
32 Stages of brewing 1. Extracting the sugar: for beer this is called mashing and for wine it is called pressing. 2. Innoculation with yeast. 3. Primary fermentation: alcohol level is made at this point. 4. Secondary fermentation: esters and flavors develop at this point 5. Consuming. Best left to the masters.
33 Today s Recipes #1 Grape wine: a combination of table grapes, concord grapes, fox grapes, and muscadine grapes, with Pasteur Red yeast - extra sugar is necessary when you use fox grapes #2 Banana wine: just bananas! with champagne yeast. - we will need to add acid blend and tannin, because bananas don t come with those
34 Today s Recipes #3 Cranberry/crabapple/rosehip wine: because it s just crazy enough that it might work. With cote-de-blanc yeast. - This yeast grows slowly and works best with other fruits than grapes. - Extra sugar will be needed, because crabapples impart apple flavor but no sugar - Rosehips should make this wine somewhat spicy
35 Today s Recipes #4 Kolsch Ale: This is to show how extremely similar ale and winemaking are. Made with WhiteLabs WLP029 German Kolsch Yeast It will mature in two months rather than two years The hops blend gives the preservative, instead of the tannin. The barley will also add flavoring, as well as sugar.
36 In addition We will rack some previously made wines racking means siphoning into a new fermentation vessel to separate from the dead yeast We will bottle some previously made wines Bottling is the last stage of secondary fermentation. The wines must stay in the bottles until their flavor is finished developing.
37 Thank you! Dmitry Liskin, for introducing me to the craft and encouraging me. The American Chemical Society, for sponsoring this event.
38 and especially Dr. Sumie Shima, for tolerating my midlife eccentricities.
Harvest Series 2017: Yeast Nutrition
Harvest Series 2017: Yeast Nutrition Jasha Karasek Winemaking specialist Enartis USA WEBINAR INFO 40 Minute presentation + 20 minute Q&A Save Qs until end of presentation Use chat box for audio/connection
More informationComparisons of yeast from wine, sake and brewing industries. Dr. Chandra Richter MBAA District Meeting October 25 th, 2014.
Comparisons of yeast from wine, sake and brewing industries Dr. Chandra Richter MBAA District Meeting October 25 th, 2014 E&J Gallo Winery E&J Gallo Winery Began in 1933 Started by two brothers: Ernest
More informationYeast- Gimme Some Sugar
Yeast- Gimme Some Sugar Taxonomy: Common yeast encountered in brewing The main cultured brewers yeast is genus Saccharomyces Saccharomyces means sugar fungus S. cerevisiae is ale yeast S. pastorianus is
More informationYEAST Wrangling The Many Flavors of Brewing Yeast CURT WITTENBERG FOR SOCIETY OF BARLEY ENGINEERS OCTOBER 4, 2017
YEAST Wrangling The Many Flavors of Brewing Yeast CURT WITTENBERG FOR SOCIETY OF BARLEY ENGINEERS OCTOBER 4, 2017 Please distribute cups and beer Please keep beers in numerical order: 1-6. Please do not
More informationLiving Factories. Biotechnology SG Biology
Living Factories Biotechnology SG Biology Learning Outcomes 1 State that the raising of dough and the manufacture of beer and wine depend on the activities of yeast. Identify yeast as a single celled fungus,
More informationBeer Clarity SOCIETY OF BARLEY ENGINEERS 8/2/17 MIKE & LAUREN GAGGIOLI
Beer Clarity SOCIETY OF BARLEY ENGINEERS 8/2/17 MIKE & LAUREN GAGGIOLI Should You Care About Clarity? For the most part, clarity has little to no influence on beer flavor* In certain styles, haze is either
More informationAnalysing the shipwreck beer
Analysing the shipwreck beer Annika Wilhelmson, John Londesborough and Riikka Juvonen VTT Technical Research Centre of Finland Press conference 10 th May 2012 2 The aim of the research was to find out
More informationRELATIONSHIPS BETWEEN THE SPEED OF FERMENTATION AND LEVELS OF FLAVOUR COMPOUNDS POST- FERMENTATION
1 RELATIONSHIPS BETWEEN THE SPEED OF FERMENTATION AND LEVELS OF FLAVOUR COMPOUNDS POST- FERMENTATION Maria Josey, James Bryce and Alex Speers Young Scientists Symposium 2016 Chico, California Yeast Derived
More informationRaw barley is steeped in 5-15 C water for a few days and then allowed to dry during which it begins to germinate. Fig 1. Barley
How to brew your own beer Presented by the South Yeasters Home Brewers Club www.southyeasters.co.za (Sources: The Beer Drinkers Handbook by Kevin Trayner How to Brew by John Palmer) Introduction Beer has
More informationDr.Nibras Nazar. Microbial Biomass Production: Bakers yeast
Microbial biomass In a few instances the cells i.e. biomass of microbes, has industrial application as listed in Table 3. The prime example is the production of single cell proteins (SCP) which are in
More informationCooking with Alcohol
Cooking with Alcohol Model 1. Ethanol is a simple organic carbon compound with the hydroxyl group bound to a carbon. Other alcohols include methanol and propanol (1- propanol or 2- propanol). Each of these
More informationInnovations and Developments in Yeast. Karen Fortmann, Ph.D. Senior Research Scientist
Innovations and Developments in Yeast Karen Fortmann, Ph.D. Senior Research Scientist A Little Bit About White Labs Why I m Standing Here in Front of You White Labs Motto Committed to being the best yeast
More informationHow yeast strain selection can influence wine characteristics and flavors in Marquette, Frontenac, Frontenac gris, and La Crescent
How yeast strain selection can influence wine characteristics and flavors in Marquette, Frontenac, Frontenac gris, and La Crescent Katie Cook, Enologist, University of Minnesota Fermentation Yeast Saccharomyces
More informationAlcohols, Acids, and Esters in Beer. Matt Youngblut BAM Members Meeting October 13th, 2016
Alcohols, Acids, and Esters in Beer Matt Youngblut BAM Members Meeting October 13th, 2016 What are Alcohols, Acids, and Esters? Alcohols Any organic molecule with a hydroxyl group (X~OH) that s attached
More informationFlavor and Aroma Biology
Flavor and Aroma Biology limonene O OCH3 O H methylsalicylate phenylacetaldehyde O H OCH3 benzaldehyde eugenol O H phenylacetaldehyde O neral O geranial nerolidol limonene Florence Zakharov Department
More informationYeast and Flavour Production. Tobias Fischborn Lallemand Brewing
Yeast and Flavour Production Tobias Fischborn Lallemand Brewing Content Flavour production by yeast How to control Flavour Production Non-Traditional Yeast to Brew Beer Contribution To Beer Flavor Contribution
More informationFERMENTATION. By Jeff Louella
FERMENTATION By Jeff Louella Why Understand Fermentation? Understanding the science behind fermentation can greatly affect the quality of beer made. There are some great products on the market to help
More informationPure Distilling Yeast Range
Pure Distilling Yeast Range Still Spirits introduce genuine distillery yeast strains to make Whisky, Vodka or Rum. The choice of yeast strain is of key importance in determining what compounds are formed
More informationLittle Things That Make A Big Difference: Yeast Selection. Yeast selection tasting
Little Things That Make A Big Difference: Yeast Selection Yeast selection tasting Wine Aroma PRIMARY AROMAS Grape-derived Monoterpenes (floral, fruity) Norisoprenoids (floral, perfumy) Methoxypyrazines
More informationKEY STEPS OF ROSE WINEMAKING. Eglantine Chauffour, Enartis USA
KEY STEPS OF ROSE WINEMAKING Eglantine Chauffour, Enartis USA ROSE: WHAT DO YOU EXPECT? ROSÉ WINEMAKING PROCESS SPECIFICITIES OF ROSÉ WINEMAKING PRE FERMENTATION STEPS OXYGEN MANAGEMENT AROMA PRODUCTION
More informationKilned Versus Roasted: Do You Really Know Your Specialty Malt? DAVID RICHTER June 12, 2015 Briess Malting Company Chilton, Wisconsin
Kilned Versus Roasted: Do You Really Know Your Specialty Malt? DAVID RICHTER June 12, 2015 Briess Malting Company Chilton, Wisconsin Quick overview of discussion 1 - Malting 101 o Purpose of malting and
More informationInfluence of yeast strain choice on the success of Malolactic fermentation. Nichola Hall Ph.D. Wineries Unlimited, Richmond VA March 29 th 2012
Influence of yeast strain choice on the success of Malolactic fermentation Nichola Hall Ph.D. Wineries Unlimited, Richmond VA March 29 th 2012 INTRODUCTION Changing conditions dictate different microbial
More informationPRODUCTION OF BEER Page 1
PRODUCTION OF BEER Beer is an alcoholic beverage made from malted grains, hops, yeast and water. The grain is usually barley or wheat. Fruits, herbs and spices may also be used for special styles. The
More informationLAGERING WITH THE CONICAL FERMENTER & GLYCOL CHILLER. What is a lager fermentation profile?
What is a lager fermentation profile? Lager yeasts enjoy lower fermentation temperatures and as a result, produce fewer fruity esters during fermentation than ale yeasts. Therefore a higher expectation
More informationMashing! How? Why? To what extent?!
Mashing! How? Why? To what extent?! Mashing is the brewer's term for the hot water steeping process which hydrates the barley, activates the malt enzymes, and converts the grain starches into fermentable
More informationAnaerobic Cell Respiration by Yeast
25 Marks (I) Anaerobic Cell Respiration by Yeast BACKGROUND: Yeast are tiny single-celled (unicellular) fungi. The organisms in the Kingdom Fungi are not capable of making their own food. Fungi, like any
More informationGuide To Yeast. Browse And Share Beer And Brewing-Related Photos, Videos, News And More in our 100% Free Kick-Ass Community!
Guide To Yeast Legal Notice No part of this ebook may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by an information storage
More informationMicro-brewing learning and training program
Micro-brewing learning and training program (LdV Beer School) Program izobraževanja v mikro-pivovarstvu (projektno gradivo) Beer styles Raw materials Brewhouse technology - mashing and mashing in - lautering
More informationChair J. De Clerck IV. Post Fermentation technologies in Special Beer productions Bottle conditioning: some side implications
Chair J. De Clerck IV Post Fermentation technologies in Special Beer productions Bottle conditioning: some side implications Chair J. De Clerck XIV, september 14 Bottle conditioning: some side implications
More informationDaniel Pambianchi 10 WINEMAKING TECHNIQUES YOU NEED TO KNOW MAY 20-21, 2011 SANTA BARBARA, CA
Daniel Pambianchi 10 WINEMAKING TECHNIQUES YOU NEED TO KNOW MAY 20-21, 2011 SANTA BARBARA, CA 1 Founder/President of Cadenza Wines Inc. GM of Maleta Winery in Niagara-on-the- Lake, Ontario (Canada) Contributing
More informationMonitoring Ripening for Harvest and Winemaking Decisions
Joseph A. Fiola, Ph.D. Specialist in Viticulture and Small Fruit Western MD Research & Education Center 18330 Keedysville Road Keedysville, MD 21756-1104 301-432-2767 ext. 344; Fax 301-432-4089 jfiola@umd.edu
More informationFlavor and Aroma Biology
Flavor and Aroma Biology limonene O OCH3 O H methylsalicylate phenylacetaldehyde O H OCH3 benzaldehyde eugenol O H phenylacetaldehyde O neral O geranial nerolidol limonene Florence Zakharov Department
More informationSeptember2012. XIV Jean De Clerckchair Sotolon and Madeira. off-flavour in beer. Caroline Scholtes PhD Student, brewing department UCLouvain
Sotolon and Madeira XIV Jean De Clerckchair 12-14 September2012 off-flavour in beer Caroline Scholtes PhD Student, brewing department UCLouvain Contents Sotolon State of the art in food chemistry In alcoholic
More informationIn frozen form. Kg 3.3% % Others 1% 0.3% CHAPTER 17 SUGARS AND SUGAR CONFECTIONERY
when Cenvat when Cenvat animal or vegetable fats or oils or of fractions of different fats or oils of this Chapter, not 1519 Omitted 15200000 Glycerol, crude; glycerol waters and glycerol lyes 1521 Vegetable
More informationApple Cider for Beginners. A presenta2on prepared by Tom Brandeis for the Tennessee Valley Homebrewers
Apple Cider for Beginners A presenta2on prepared by Tom Brandeis for the Tennessee Valley Homebrewers Cider making survey This presenta4on focuses on star4ng from apple juice and does not cover harves4ng,
More informationProduct Specification
Mousse / Crème Dessert Fruit Forest /BOX/2x2,5kg/ 1. GENERAL INFORMATION Article number: Product demination: Powder mix for Mousse / Crème Dessert Product description: Powder mix for Mousse / Crème Dessert
More informationSECTION IV PREPARED FOODSTUFFS; BEVERAGES, SPIRITS AND VINEGAR; TOBACCO AND MANUFACTURED TOBACCO SUBSTITUTES CHAPTER 16
SECTION IV PREPARED FOODSTUFFS; BEVERAGES, SPIRITS AND VINEGAR; TOBACCO AND MANUFACTURED TOBACCO SUBSTITUTES CHAPTER 16 Preparations of meat, of fish or of crustaceans, molluscs or other aquatic invertebrates
More informationHOW TO MAKE BEER. Presented to Balsam Mountain Preserve September 2, 2010 By David Keller
HOW TO MAKE BEER Presented to Balsam Mountain Preserve September 2, 2010 By David Keller OR.. How to use finally use the PHYSICS CHEMISTRY BIOLOGY and MATH You learned in High School! BEER IS MADE FROM
More informationBrewer s Best Ingredient Kits MEXICAN CERVEZA
Brewer s Best Ingredient Kits MEXICAN CERVEZA Straw in color, our Mexican Cerveza has a crisp, clean flavor profile. Lightly hopped, with a great balance between malt and bitterness, while a small dose
More informationCooking and Pairing Written Exam Key
Cooking and Pairing Written Exam Key Name: Date: Class: 1. Describe each step in the brewing process below. a. What are the two most important variables brewers control during the Mashing step? Time and
More informationHow to make your own wine at home...and have lots of fun..
How to make your own wine at home..and have lots of fun.. Introduction Winemaking is art & science at the same time! Questions - Why would you want to do it? - Is it legal? - Is it safe? - Is it expensive?
More informationPetite Mutations and their Impact of Beer Flavours. Maria Josey and Alex Speers ICBD, Heriot Watt University IBD Asia Pacific Meeting March 2016
Petite Mutations and their Impact of Beer Flavours Maria Josey and Alex Speers ICBD, Heriot Watt University IBD Asia Pacific Meeting March 2016 Table of Contents What Are They? No or reduced mitochondrial
More informationBeer Clarity. Brad Smith, PhD
Beer Clarity Brad Smith, PhD 1 When Clarity Matters Types of Haze Causes of Haze Solutions Ingredients Process Finings Filtering 2 3 4 Radiometer Haze Meter EBC scale Uses a light beam to measure the amount
More informationExploring Attenuation. Greg Doss Wyeast Laboratories Inc. NHC 2012
Exploring Attenuation Greg Doss Wyeast Laboratories Inc. NHC 2012 Overview General Testing Model Brewing Control Panel Beginning Brewing Control Experienced Brewing Control Good Beer Balancing Act Volatile
More informationCHAPTER 8. Sample Laboratory Experiments
CHAPTER 8 Sample Laboratory Experiments 8.a Analytical Experiments without an External Reference Standard; Conformational Identification without Quantification. Jake Ginsbach CAUTION: Do not repeat this
More informationHoney Wheat Ale The Home Brewery All Grain Ingredient kit
Honey Wheat Ale The Home Brewery All Grain Ingredient kit This ingredient kit is designed to produce 5 gallons of our Honey Wheat Ale using the All Grain method. All-grain brewing is a little more involved
More informationVWT 272 Class 10. Quiz 9. Number of quizzes taken 24 Min 11 Max 30 Mean 26.5 Median 28 Mode 30
VWT 272 Class 10 Quiz 9 Number of quizzes taken 24 Min 11 Max 30 Mean 26.5 Median 28 Mode 30 Lecture 10 Some Chemical Structures and the Sulfur Dioxide Family The difference between professional winemakers
More informationThe malting process Kilned vs. roasted Specialty grains and steeping Malt extract production
Slide Set 4 The malting process Kilned vs. roasted Specialty grains and steeping Malt extract production Grains Used in Beer Making The most commonly used grain for beer is barley Barley retains its husk
More informationBeer Clarity. Brad Smith, PhD
Beer Clarity Brad Smith, PhD 1 When Clarity Matters Types of Haze Causes of Haze Solutions Ingredients Process Finings Filtering 2 3 4 Radiometer Haze Meter EBC scale Uses a light beam to measure the amount
More informationBottle refermentation of high alcohol-beers
Bottle refermentation of high alcohol-beers Special Beers The Belgian paradox XIV Chair J. De Clerck 2012 12 > 14 September, Fermentis all rights reserved-septembre 12 Introduction to Fermentis Fermentis
More informationJoseph A. Fiola, Ph.D. Specialist in Viticulture and Small Fruit Western MD Research & Education Center Keedysville Road Keedysville, MD
Joseph A. Fiola, Ph.D. Specialist in Viticulture and Small Fruit Western MD Research & Education Center 18330 Keedysville Road Keedysville, MD 21756-1104 301-432-2767 ext. 344; Fax 301-432-4089 jfiola@umd.edu
More informationAn overview of beer flavour and sensory training
An overview of beer flavour and sensory training Cara Technology, UK Presented by Tim Godfrey Newlands Spring Brewing Co. 11 August 2016 overview Beer flavour overview Flavours from malt Flavours from
More informationWINE ANALYSIS 100 % Cabernet Sauvignon PH: 3,1. HARVEST Hand picked on mid March. It was harvested early with a high level of acidity.
ROSÉ 100 % Cabernet Sauvignon 12,8 % BY VOL 6,8 G/L IN TARTARIC ACID 3,1 8,5 G/L Hand picked on mid March. It was harvested early with a high level of acidity. Grapes coming from vineyards located in Rapel
More informationEthanol is produced by fermentation, a natural process that converts simple sugars into alcohol.
Chapter 17-Alcoholic Beverages Ethanol is produced by fermentation, a natural process that converts simple sugars into alcohol. 2 ADP + 2 P i 2 ATP Glucose Glycolysis 2 Pyruvate 2 NAD + 2 NADH + 2 H +
More informationHoneyflow. Farm. Beginners. Winemaking. Kit
Honeyflow Farm Beginners Winemaking Kit This kit contains: Honeyflow Farm Winemaking Booklet Presque Isle Wine Cellars Beginner s Book of Winemaking Cambden Tablets 1 package of Pasteur Red Wineyeast 1
More informationCase Study I Soy Sauce. Scenario:
Case Study I Soy Sauce. Scenario: Brewing soy sauce is one of the original biotech industries. Soy sauce was shipped in barrels within Asia over 500 years ago, and in bottles to Europe by the 1600s. Now
More informationUnit code: A/601/1687 QCF level: 5 Credit value: 15
Unit 24: Brewing Science Unit code: A/601/1687 QCF level: 5 Credit value: 15 Aim This unit will enable learners to apply knowledge of yeast physiology and microbiology to the biochemistry of malting, mashing
More informationYeast: Natural Tools for the Modern Winemaker. Russell Robbins M.S. Enologist, Laffort USA Indiana Presentation 2009
Yeast: Natural Tools for the Modern Winemaker Russell Robbins M.S. Enologist, Laffort USA Indiana Presentation 2009 Tools for Winemakers Yeast and Bacteria Enzymes Nutrients t Tannins Fining Filtration
More informationNon-Saccharomyces yeast in brewing
26. Pivovarsko Sladařské DNY 22.-23.12015 Non-Saccharomyces yeast in brewing Maximilian Michel, Fritz Jacob, Mathias Hutzler Outline I. Short introduction II. Screening overview III. Screening methods
More informationPart 1. Traditional Methods Part 2 Homebrew Techniques
Part 1 Traditional Methods Part 2 Homebrew Techniques Part 1 -Traditional Methods Cider Apple Varieties Juice Extraction The Must Fermentation Finishing Cider-Apple Classification English Classes Class
More informationChoosing the Right Yeast
San Diego California June, 2011 Choosing the Right Yeast Chris White and Jamil Zainasheff Yeast Chapters Part One: The Importance of Yeast and Fermentation Part Two: Biology, Enzymes, and Esters Part
More informationNatural History of Flavor
Disclaimer The author holds no claim on any trademarks used in this presentation. They are used solely as educational examples and do not imply any sort of evaluation of the product. Natural History of
More informationPROCESSING THE GRAPES RED WINEMAKING
PROCESSING THE GRAPES RED WINEMAKING Milena Lambri milena.lambri@unicatt.it Enology Area - DiSTAS Department for Sustainable Food Process Università Cattolica del Sacro Cuore - Piacenza COLOR COMPOUNDS
More informationEXTRACTION. Extraction is a very common laboratory procedure used when isolating or purifying a product.
EXTRACTION Extraction is a very common laboratory procedure used when isolating or purifying a product. Extraction is the drawing or pulling out of something from something else. By far the most universal
More informationW I N E B A C T E R I A
WINE BACTERIA Lallemand oenology A world-leading exper t in wine bacteria, we develop solutions that ensure the control of winemaking processes and optimize the quality of wines according to desired sensory
More informationImport/Craft Beer 101. Dave Anglum Key Account Manager Anheuser-Busch, Inc
Import/Craft Beer 101 Dave Anglum Key Account Manager Anheuser-Busch, Inc What is Beer? century s old process of converting sugared water to fermented liquid some of the oldest recipes ever found have
More informationSour Beer A New World approach to an Old World style. Brian Perkey Lallemand Brewing
Sour Beer A New World approach to an Old World style. Brian Perkey Lallemand Brewing History & Styles of Sour Beers Sour beer styles have existed for centuries What do we mean by Sour beer? History and
More informationTraditional Method Sparkling Winemaking
Frankston Amateur Winemakers Guild 10/10/2017 Presented by Loïc Le Calvez Wine Truth Oenologist - Consultant Winemaker Classic varieties: Chardonnay Pinot Noir Pinot Meunier Chenin Blanc Pinot Gris Shiraz
More informationCOUNTRY-STYLE WINE MAKING by an old female wine maker
COUNTRY-STYLE WINE MAKING by an old female wine maker. 5-1-2012 PART 1 EQUIPMENT Fruit or juice A gallon glass jug or other fermentation vessel, or 4 liter wine jug. An air (fermentation) lock for each
More informationHONEY. The Natural Sweetener. Cooperative Extension Service College of Agriculture University of Illinois at Urbana-Champaign Circular 1169
HONEY The Natural Sweetener Cooperative Extension Service College of Agriculture University of Illinois at Urbana-Champaign Circular 1169 loney e Natural Sweetener Honey is a pure, natural sweetener prepared
More informationTABLE V TO PROTOCOL A 1 JORDAN
TABLE V TO PROTOCOL A 1 JORDAN 0403 Buttermilk, curdled milk and cream, yogurt, kephir and other fermented or acidified milk and cream, whether or not concentrated or containing added sugar or other sweetening
More informationThe Purpose of Certificates of Analysis
207/SOM2/SCSC/WRF/020 The Purpose of Certificates of Analysis Submitted by: FIVS 7 th Wine Regulatory Forum -2 May 207 The Purpose of Certificates of Analysis Greg Hodson, Ph.D. President, FIVS Wine Institute
More informationGold Honey Ale Ingredients & amounts: Comments: Excelent Gold Medal Winner State Fair 2002 Pace Honey Ale 2 By Randy Pace Grain/Extract/Sugar Hops
Gold Honey Ale By Randy Pace Date of brewing: 06-16-02 Batch size: 5 Gal. Ingredients & amounts: 3 lbs. Coopers DME, 1 lb. Extra Light DME, 2 1/2 lbs. Orange Honey 1 1/2oz Cascade Hops 60 boil, 1/2oz Cascade
More informationPhilosophy Mezcal Amores Initiatives
Philosophy Mezcal Amores Initiatives Mezal Amores is a project made with love. We are a group of individuals in love with our heritage, culture and history. We are following our dreams by shedding light
More informationIsolating WILD. Yeast Strains. By Mike Lentz ZYMURGY JAzym14_REFwildyeast.indd 54
Isolating WILD Yeast Strains By Mike Lentz 54 54-60 JAzym14_REFwildyeast.indd 54 EDITOR S NOTE: This is the third published experiment from the AHA s Research & Education Fund. For more on the REF and
More informationCHAPER 2 PROCESS DESCRIPTION
CHAPER 2 PROCESS DESCRIPTION 2.1 Ingredients of Beer There are several type of common ingredients are used for the beer brewing process. The basic ingredients of beer are water, starch source such as malted
More informationbrownish red. As red wines mature, they lose
www.chateaud.com THE 5 STEPS TO TASTING WINE COLOR Observe the color and clarity of the wine by holding your glass up to a white background (place mat or tablecloth) in a well-lit room. White wines can
More informationUNIT 10. CHEMISTRY OF FLAVOR, ODOUR AND TASTE COMPONENTS IN FOOD
UNIT 10. CHEMISTRY OF FLAVOR, ODOUR AND TASTE COMPONENTS IN FOOD 1. FLAVOUR AND ODOUR Flavour plays an important and indispensable role in modern food Flavor is the sensation produced by a material taken
More informationBrewing Water Derek Colby
Brewing Water Derek Colby Minerals and Brewing Chemistry Ionic content comes from soil and rocks in its environment Ionic content of brewing water affects mashing performance and flavor perceptions in
More informationDryhopping Effectively
Dryhopping Effectively 2017 NHC Minneapolis St. Paul Blaze Ruud- Key Accounts Manager HOP ANATOMY Lupulin Alpha Acids 2-20% Beta Acids 2-20% Hop Oils 0.5-4% Lipids 1-5% Leaf/Bract Polyphenols & Tannins
More informationVWT 272 Class 15. Quiz Number of quizzes taken 25 Min 6 Max 30 Mean 24.0 Median 26 Mode 30
VWT 272 Class 15 Quiz 13 14 Number of quizzes taken 25 Min 6 Max 30 Mean 24.0 Median 26 Mode 30 Class 15 Bacteria: the Good, the Bad, and the Ugly What you see is that the most outstanding feature of life's
More informationTECHNICAL INFORMATION SHEET: CALCIUM CHLORIDE FLAKE - LIQUOR TREATMENT
TECHNICAL INFORMATION SHEET: CALCIUM CHLORIDE FLAKE - LIQUOR TREATMENT PRODUCT NAME: CALCIUM CHLORIDE FLAKE PRODUCT CODE: CALCHLF COMMODITY CODE: 25201000 PACKAGING: 5 AND 25 KG Description Calcium Chloride
More information15/03/ :58. Yeast Selection for Beer Diversity
15/03/2016 09:58 Yeast Selection for Beer Diversity Agenda I Introduction - Our Group and Fermentis II Yeast Production and Product Usage III Yeast Characteristics/Selection - attenuation - kinetics -
More informationTABLE V TO PROTOCOL A LEBANON
TABLE V TO PROTOCOL A LEBANON Lebanese Customs Code Description 1) A Currently applied customs duty B Reduction of the customs duty in A 2) C Specific provisions 0403 Buttermilk, curdled milk and cream,
More informationAcidity and Blending. The art of using Titratable Acidity as a tool for blending consistency
Acidity and Blending The art of using Titratable Acidity as a tool for blending consistency An Acid is a Species having the tendency to lose a Proton. [H+] [H+] cation + [GLOB-] anion ph related benefits
More informationValue Added Products from Apple Pomace
Value Added Products from Apple Pomace R.R. Sharma Division of Food Science and Postharvest Technology Indian Agricultural Research Institute, New Delhi-110 012 Apple pomace is a major global waste product
More informationChristian Butzke Enology Professor.
Christian Butzke Enology Professor butzke@purdue.edu www.indyinternational.org www.indianaquality.org SO 2 & Sorbate Management Oxygen Management Skin Contact Time Residual Nutrients Temperature, ph &
More informationANSWERS TO SOME COMMON QUESTIONS ON SILAGE MANAGEMENT
1 of 6 2/4/2014 4:23 PM ANSWERS TO SOME COMMON QUESTIONS ON SILAGE MANAGEMENT Limin Kung, Jr, Ph.D. University of Delaware, Newark March 2000 LKUNG@UDEL.EDU 1. What is the best type of fermentation in
More informationCONTENTS. Whisky recipes...7-8
CONTENTS Château Distilling Malt.... 2 Château Whisky Malt.... 3 Château Smoked Malt... 4 Château Rye Malt..5 Yeast for distilling..6 Whisky recipes..........7-8 Logistics...........9 Quality and packaging.10
More informationGEA Refrigeration in Breweries. GEA Refrigeration
GEA Refrigeration in Breweries GEA Refrigeration The History of beer Beer brewing is a very old profession with an interesting history. Before we go into detail about the brewing process and the refrigeration
More informationOliver Ales History. -Dark Horse: Dark Horse is a classic English dark mild ale. It is modestly bittered, light bodied, with a pleasing malt presence.
Oliver Ales History Oliver Ales is the oldest continuously operating brewery in Baltimore. It was founded in 1993 and is continued today by our brew-master Steve Jones. Steve came here from Coventry England
More informationName & Number Type Lab Floc. Atten. Temp. Description
Fruit Beer Fermentis US 56 D Fermentis Medium 77% 59-75 Clean with mild flavor for a wide range of styles. German Amber Lager Bavarian Lager 2206 L Wyeast Medium 73-77% 46-58 Produces rich, malty, full-bodied
More informationMIC305 Stuck / Sluggish Wine Treatment Summary
Page: 1 of 5 1. BEFORE reinoculating 1.1 Check yeast viability with methylene blue. If < 25 % of yeasts are viable, rack off yeast lees and skip to reinoculation method below. If there are many live cells,
More informationMore information for Lalvin yeasts:
More information for Lalvin yeasts: http://www.scottlab.com/lalvin.htm K1-V1116 (Lalvin) inhibits growth of undesirable yeast strains general purpose for red and white wine production tends to express
More informationRISK MANAGEMENT OF BEER FERMENTATION DIACETYL CONTROL
Buletin USAMV-CN, 62/2006 (303-307) ISSN 1454 2382 RISK MANAGEMENT OF BEER FERMENTATION DIACETYL CONTROL Mudura Elena, SevastiŃa Muste, Maria Tofană, Crina Mureşan elenamudura@yahoo.com University of Agricultural
More informationVegan Diets. Going Vegan to Improve Your Health. Starting Off Slow
Vegan Diets Going Vegan to Improve Your Health Vegan diets are becoming increasingly popular as more people become concerned about healthy eating. Recent research indicates that what one eats has even
More informationSINGLE DOCUMENT. 1. NAME Českobudějovické pivo. 2. MEMBER STATE OR THIRD COUNTRY Czech Republic
SINGLE DOCUMENT Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs ČESKOBUDĚJOVICKÉ PIVO EC No: CZ-PGI-0105-01036
More informationAdded Sugars. Jesse Zuehlke, PhD. Food Label Conference
Added Sugars Jesse Zuehlke, PhD Food Label Conference Added Sugar 2 Added Sugar Fructose Glucose Sucrose Maltose Lactose 3 Added Sugar 4 Added Sugars - New Nutrient Declared as Includes Xg Added Sugars
More informationBrewing Science. Malts and Grains
Brewing Science Malts and Grains Ingredients Malted barley Cereal Adjunct Hops Water Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company Malted Barley Two types of barley 2- rowed 6-
More informationAbstract for Sugar Production. Ensymm abstract for Sugar Production
Abstract for Sugar Production Ensymm abstract for Sugar Production 1 INTRODUCTION INVERT The sugar SUGAR cane isabstract a genus of tropical The grasses food and which drink requires industry strong depends
More information