I. What is Free Amino Nitrogen (FAN)? Free Amino Nitrogen (FAN) refers to the concentration of amino acids and small peptides that are present in beer wort or finished beer. These compounds are essential for yeast metabolism during fermentation and play a crucial role in determining the flavor, aroma, and overall quality of the final … Read more
I. What is Osmotic Pressure? Osmotic pressure is a physical phenomenon that occurs when two solutions of different concentrations are separated by a semi-permeable membrane. The movement of solvent molecules from the less concentrated solution to the more concentrated solution through the membrane results in the establishment of a pressure gradient known as osmotic pressure. … Read more
I. What are Phenolic Off-Flavors (POF) in Beer? Phenolic off-flavors (POF) in beer refer to undesirable aromas and flavors that are reminiscent of medicinal, band-aid, plastic, or smoky characteristics. These off-flavors can significantly impact the overall quality and enjoyment of the beer, leading to consumer dissatisfaction and potentially affecting the reputation of the brewery. Phenolic … Read more
I. What is Colloidal Stability? Colloidal stability refers to the ability of colloidal particles in a solution to remain dispersed and not settle out over time. Colloidal particles are small particles suspended in a liquid medium, such as proteins, yeast, or hop compounds in beer. These particles are typically between 1 and 1000 nanometers in … Read more
What is Specific Heat Capacity? Specific Heat Capacity is a physical property of a substance that measures the amount of heat required to raise the temperature of one gram of the substance by one degree Celsius. It is a crucial parameter in understanding how different materials respond to changes in temperature. The specific heat capacity … Read more
I. What is Priming Sugar? Priming sugar, also known as bottling sugar or conditioning sugar, is a crucial ingredient used in the process of bottle conditioning beer. This method involves adding a small amount of sugar to the beer just before bottling to induce a secondary fermentation in the bottle. The yeast present in the … Read more
What is Zeta Potential? Zeta potential is a key concept in the field of colloid chemistry and refers to the electrical charge that develops at the interface between a solid surface and a liquid medium. In the context of brewing, zeta potential plays a crucial role in determining the stability and quality of the final … Read more
What is Differential Scanning Calorimetry (DSC)? Differential Scanning Calorimetry (DSC) is a thermoanalytical technique used to measure the heat flow associated with physical and chemical changes in a sample as a function of temperature or time. It is widely used in various industries, including the food and beverage industry, to study the thermal properties of … Read more
I. What is Isomerization? Isomerization is a chemical process in which a molecule is transformed into another molecule with the same chemical formula but a different arrangement of atoms. This rearrangement results in the formation of isomers, which are molecules that have the same number and types of atoms but differ in their structural arrangement. … Read more
I. What is Gas Chromatography (GC)? Gas Chromatography (GC) is a widely used analytical technique in the field of chemistry that separates and analyzes compounds in a gas phase. It is based on the principle of partitioning of compounds between a stationary phase (usually a liquid or solid) and a mobile phase (inert gas). GC … Read more
