The Complete Beer Fault Guide v. 1 Carolina （完整的啤酒断层导诉1卡）.pdf

The Complete Beer Fault Guide v. 1.4 © Thomas Barnes, 2011-2013 Permission is granted to reprint this guide for personal or non-profit use Introduction * It is typically produced as a precursor to ethanol This guide is a summary of my research into sensory produced during fermentation: glucose is metabolized into characteristics of beer. Information has been gleaned from a pyruvic acid which is then converted to acetaldehyde and then to number of sources, notably George Fix’s Principles of Brewing ethanol. During fermentation some acetaldehyde escapes from Science, 2nd edition, but also a variety of online and academic the yeast cell. During the final phases of fermentation, the yeast sources. Even so, it is a work in progress. Eventually, it will scavenges free acetaldehyde and finishes converting it. include complete information on every sensory descriptor listed * In young beer or fermenting wort, acetaldehyde levels on the Meilgaard Flavor Wheel, as well as other sensory range from 20-40 mg/l, decreasing to 8-10 mg/l in finished beer. descriptors discovered by fermentation scientists. * Oxidation of finished beer might convert ethanol back Sensory descriptors are listed in alphabetical order. Note into acetaldehyde. In this case, acetaldehyde is usually that some descriptors don’t necessarily agree with information accompanied by other oxidation and/or age-related defects. published by the BJCP.