Transcription of FLAVORS IN BEER - KotMF
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FLAVORS IN BEER - KotMF
FLAVORS IN BEERACETALDEHYDECHARACTERISTICS: Acetaldehyde has the flavor andaroma of green apples. It can also taste and : Formed as a precursor to alcohol by theyeast, or as a product of the oxidation of alcohol to : Acetaldehyde from yeast metabolism as a stepin the production of alcohol from glucose has a crispgreen apple flavor . If produced from the oxidation ofalcohol to acetic acid, whether by oxidation or byacetobacter, this flavor will be more vinegary and : As a product of yeast metabolism, it can becaused by the strain itself or by premature termination ofthe yeast's fermentation . The reaction from glucose toalcohol may be stopped at the acetaldehyde stage byfactors such as oxygen depletion, premature flocculation,etc. It may also be produced by contamination by aceticacid : Use a good yeast strain that will attenuatethe wort properly. Oxygenate the wort at yeast-pitchingtime.
FLAVORS IN BEER ACETALDEHYDE ... One of the four basic flavors. CAUSES: ... CHEMISTRY: A by-product of fermentation produced by the yeast.
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