Enzymes
Pages 59-72
DOI: https://doi.org/10.1094/0913250961.006
ISBN: 0-913250-96-1
Abstract
Topics Covered
- Beer and Ethanol Production
- Barley Malting and Enzyme Activity
- Role of Enzymes in the Brewing Process
- Low-Calorie Beers
- Distilled Products and Ethanol Production
- Wine Production
- Fruit Juice Processing
- Noncitrus Fruit Juice
- Citrus Fruit Juice
- Troubleshooting
Introduction to Chapter
Beer has been brewed for over 5,000 years, one of the first systematic uses of enzymes in the production of a food product. Today's brewing practices are technologically more efficient, but the basics of beer making have not changed significantly since ancient times. The method for producing ethanol in distilled spirits and for fuel is similar to the brewing process.
Most beer brewing begins with barley malt, although malted sorghum is used in some beers produced in Africa. Malts serve as the source of both the starch and protein raw materials and the enzymes required to convert these raw materials into the sugars, amino acids, and peptides needed in the brewing process.
The sugars produced are fermented by a Saccharomyces yeast strain and converted to ethyl alcohol and carbon dioxide. The yeast uses the amino acids and peptides to produce flavor compounds as well as for its own growth and reproduction.
