“brewing”的概念、定义、翻译、参考文献-科学参考

brewing

Chemistry

The process by which beer is made. Fermentation of sugars from barley grain by the yeasts Saccharomyces cerevisiae and S. uvarum (or S. carlsbergenesis) produces alcohol. In the first stage the barley grain is soaked in water, a process known as malting. The grain is then allowed to germinate and the natural enzymes of the grain (the amylases and the maltases) convert the starch to maltose and then to glucose. The next stage is kilning or roasting, in which the grains are dried and crushed. The colour of a beer depends on the temperature used for this process: the higher the temperature, the darker the beer. In the next stage, mashing, the crushed grain is added to water at a specific temperature and any remaining starch is converted to sugar; the resultant liquid is the raw material of brewing, called wort. The yeast is then added to the wort to convert the sugar to alcohol, followed by hops, which give beer its characteristic flavour. Hops are the female flowers of the vine Humulus lupulus; they contain resins (humulones, cohumulones, and adhumulones) that give beer its distinctive bitter taste.

Chemical Engineering

A fermentation process used to the production of beer, lager, and whisky. A major component used in beer and Scotch whisky process is barley. The barley is first converted to barley malt by soaking in water until germination. It is then dried in a kiln, followed by milling of the grain, and the starch extracted from the husks. Malting contributes to the flavour and provides the necessary enzymes to produce sugars from the starch. The barley malt is then mixed with water and yeast. When making beer, hops are added to provide bitterness. Mashing is a process involving heating the mixture to around 65°C for about an hour and used to convert starches to sugar; it takes place in a vessel called a mash tun. The mash liquid is known as wort. It is boiled to halt enzyme activity. Fermentation takes place in a washback which is a type of batch fermentation vessel and used to convert the sugar into alcohol. The beer is then filtered, pasteurized to kill any residual yeast, and bottled or canned. For whisky production, the wort is distilled in a still and the distillate collected, stored, and matured in oak barrels. See whisky.

Biology

The process by which beer is made. Fermentation of sugars from barley grain by the yeasts Saccharomyces cerevisiae and S. uvarum (or S. carlsbergenesis) produces alcohol (ethanol). In the first stage the barley grain is soaked in water, a process known as malting. The grain is then allowed to germinate and the natural enzymes of the grain (the amylases and the maltases) convert the starch to maltose and then to glucose. The next stage is kilning or roasting, in which the grains are dried and crushed. The colour of a beer depends on the temperature used for this process: the higher the temperature, the darker the beer. In the next stage, mashing, the crushed grain is added to water at a specific temperature and any remaining starch is converted to sugar; the resultant liquid is the raw material of brewing, called wort. The yeast is then added to the wort to convert the sugar to alcohol, followed by hops, which give beer its flavour. Hops are the female flowers of the vine Humulus lupulus; they contain resins (humulones, cohumulones, and adhumulones) that give beer its distinctive bitter taste.

单词	brewing
释义	brewing Chemistry The process by which beer is made. Fermentation of sugars from barley grain by the yeasts Saccharomyces cerevisiae and S. uvarum (or S. carlsbergenesis) produces alcohol. In the first stage the barley grain is soaked in water, a process known as malting. The grain is then allowed to germinate and the natural enzymes of the grain (the amylases and the maltases) convert the starch to maltose and then to glucose. The next stage is kilning or roasting, in which the grains are dried and crushed. The colour of a beer depends on the temperature used for this process: the higher the temperature, the darker the beer. In the next stage, mashing, the crushed grain is added to water at a specific temperature and any remaining starch is converted to sugar; the resultant liquid is the raw material of brewing, called wort. The yeast is then added to the wort to convert the sugar to alcohol, followed by hops, which give beer its characteristic flavour. Hops are the female flowers of the vine Humulus lupulus; they contain resins (humulones, cohumulones, and adhumulones) that give beer its distinctive bitter taste. Chemical Engineering A fermentation process used to the production of beer, lager, and whisky. A major component used in beer and Scotch whisky process is barley. The barley is first converted to barley malt by soaking in water until germination. It is then dried in a kiln, followed by milling of the grain, and the starch extracted from the husks. Malting contributes to the flavour and provides the necessary enzymes to produce sugars from the starch. The barley malt is then mixed with water and yeast. When making beer, hops are added to provide bitterness. Mashing is a process involving heating the mixture to around 65°C for about an hour and used to convert starches to sugar; it takes place in a vessel called a mash tun. The mash liquid is known as wort. It is boiled to halt enzyme activity. Fermentation takes place in a washback which is a type of batch fermentation vessel and used to convert the sugar into alcohol. The beer is then filtered, pasteurized to kill any residual yeast, and bottled or canned. For whisky production, the wort is distilled in a still and the distillate collected, stored, and matured in oak barrels. See whisky. Biology The process by which beer is made. Fermentation of sugars from barley grain by the yeasts Saccharomyces cerevisiae and S. uvarum (or S. carlsbergenesis) produces alcohol (ethanol). In the first stage the barley grain is soaked in water, a process known as malting. The grain is then allowed to germinate and the natural enzymes of the grain (the amylases and the maltases) convert the starch to maltose and then to glucose. The next stage is kilning or roasting, in which the grains are dried and crushed. The colour of a beer depends on the temperature used for this process: the higher the temperature, the darker the beer. In the next stage, mashing, the crushed grain is added to water at a specific temperature and any remaining starch is converted to sugar; the resultant liquid is the raw material of brewing, called wort. The yeast is then added to the wort to convert the sugar to alcohol, followed by hops, which give beer its flavour. Hops are the female flowers of the vine Humulus lupulus; they contain resins (humulones, cohumulones, and adhumulones) that give beer its distinctive bitter taste.
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