I. What is Glycolysis? Glycolysis is a metabolic pathway that occurs in the cytoplasm of cells and is the first step in the breakdown of glucose to extract energy for cellular metabolism. It is a universal process found in all living organisms, from bacteria to humans. The word “glycolysis” is derived from the Greek words … Read more
I. What is Distillation in Brewing? Distillation in brewing is a process that involves heating a liquid mixture to create vapor and then cooling the vapor to create a liquid. This process is used to separate and concentrate the alcohol content in the liquid, resulting in a more potent and refined product. Distillation is a … Read more
I. What are surfactants? Surfactants, also known as surface-active agents, are compounds that lower the surface tension between two liquids or between a liquid and a solid. They are amphiphilic molecules, meaning they have both hydrophilic (water-attracting) and hydrophobic (water-repelling) regions. This unique property allows surfactants to interact with both water and oil, making them … Read more
I. What is Sensory Analysis? Sensory analysis is a scientific discipline that evaluates and measures human responses to the characteristics of food and beverages through the senses. It involves the use of sensory organs such as taste, smell, sight, touch, and hearing to assess the quality, flavor, aroma, texture, and appearance of a product. In … Read more
What is ultrafiltration? Ultrafiltration is a type of filtration process that uses a membrane to separate particles and molecules based on their size. It is a physical separation process that is commonly used in various industries, including food and beverage production. In the context of beer production, ultrafiltration is used to remove unwanted particles and … Read more
I. What is Centrifugation in Brewing? Centrifugation in brewing is a process used to separate solid particles from liquid in the beer production process. It involves spinning a mixture at high speeds in a centrifuge machine to force the heavier particles to the outside of the container, allowing the liquid to be collected in the … Read more
I. What is Relative Bitterness? Relative bitterness refers to the perception of bitterness in beer in relation to other flavors present. Bitterness is a key component of beer flavor, imparted primarily by hops during the brewing process. It is an important characteristic that balances the sweetness of malt and adds complexity to the overall taste … Read more
I. What are tannins in beer? Tannins are a group of polyphenolic compounds found in various plant-based foods and beverages, including beer. They are responsible for the astringent taste and mouthfeel often associated with certain types of beer. Tannins are derived from the skins, seeds, and stems of fruits, grains, and other plant materials used … Read more
I. What is Denaturation? Denaturation is a process in which the structure of a protein molecule is altered, leading to a loss of its biological activity. This can occur due to various factors such as heat, pH changes, or exposure to chemicals. When a protein becomes denatured, its three-dimensional structure is disrupted, causing it to … Read more
I. What is Buffer Capacity? Buffer capacity refers to the ability of a solution to resist changes in pH when an acid or base is added to it. In simpler terms, it is the ability of a solution to maintain a relatively stable pH despite the addition of acidic or basic substances. Buffers are essential … Read more
