diacetil

diacetil

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. Diacetly can be detected as a buttery or butterscotch flavor.

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Valdkond/domeen: 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.

enzimas

Beverages; Beer

Catalysts found naturally in grain. When heated in mash they convert the starches of the malted barley into maltose, a sugar used in solution and fermented to make beer.