Production of beer originated several thousand years ago the ancient Egyptians, Greeks, Romans and Germans were prepared mainly from beer barley, wheat and other cereals.
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This beer was unbrewed as to add flavor and aroma of pine shoots, and other flavorings. Hops used in brewing was only in the IX.
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Basic concepts of biotechnology Manufacture of malt, beer and soft drinks Manufacture of malt, beer and soft drinks based on the transformation of plant material by means of enzymatic reactions. Important components of the raw material (barley, rye, corn, rice, etc.) - is carbohydrates and proteins, which in the manufacture of malt, beer and soft drinks are subject to change under the action of enzymes, often produced by microorganisms.
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Thus, the biochemical processes - the key technology of malt, beer and soft drinks. BASIC CONCEPTS ON THE GRAIN Sprouting For the production of beer using malt, which is derived from barley. Unsprouted barley contains (3-amylase, after prolonged storage of barley can be installed tracks u-amylase activity. Under normal conditions, the enzyme activity does not occur.
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Enzymes mainly accumulate and begin to show its effect in the germination of grain, when favorable conditions are achieved certain grain moisture, the optimum temperature and oxygen content of air. barley germination occurs at a temperature below the temperature optimum for the action of amylolytic enzymes, so that enzymatic processes are slow and the starch is hydrolyzed about 5%, proteolytic enzymes, by contrast, are more active, and the proteins in the germination undergo significant decay, change and other components of the grain.
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BASIC CONCEPTS ON THE FERMENTATION
Fermentation - a complex biochemical process of transformation of substances into the new medium of matter under the action of microorganisms and enzymes produced by microorganisms. Getting beer, kvass, wine and spirits is based on fermentation.
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Manufacture of soft drinks and alcoholic beverages are not based on the fermentation, but the use of enzymes and ethyl alcohol. First, the fermentation process is considered only as a chemical. Louis Pasteur was first linked it to the vital activity of microorganisms - yeasts.