Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Cereal Science > Exam 3 > Flashcards

Exam 3 Flashcards

You may prefer our related Brainscape-certified flashcards:
Biology 101 flashcards
1
Q

Malting definition

A

Germination and drying under CONTROLLED conditions resulting in malt/malted cereal

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Brewing definition

A

Action of yeast fermentation on malted cereal

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Reason small breweries died out

A
  • Pasteurization and refrigerated transport
  • Milwaukee producers ‘boom’ (Millers Busch, budlight all got big at the same time)
  • Prohibition
  • effective canning technologies
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Light Beer definition

A

Reference to caloric content (1/3 reduction at least)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Pale, Amber, and Dark beer refers to

A

color

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Ale - definition

A

Top Fermented
often cask conditioned after it has been produced
Germany

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Lagers

A

Bottom Fermented
Aged (lagered)
Austria

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Malting goal

A

uniform and complete modification of the endosperm

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Malting results/yields

A

Enzymes and soluble fermentables
Color and flavor
Friability

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

This plant hormone signals the scutellum to produce enzymes to break down cell walls and endosperm during germination

A

Giberick acid (moves in a wave across the seed)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Malt quality control is highly dependent on the __

A

variety

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Different cereal varieties (malting) can have differences in what factors that would effect the malt quality

A

Percent germination (want highest possible)
enzyme levels
extract %

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Extract percent (malting quality)

A

Ability to modify the endosperm

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Dormancy - definition

A

lack of germination, under germinative conditions

  • common in all cereals
  • must know dormancy of a grain and break it before starting malt process
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

After-ripening is key to preventing these malt quality issues

A

-Poor endosperm modification
-hazy wort
-lower solubles extracted
-very high viscosity of the extracted soluables making for hard processing
(*generally 3 month minimum post harvest)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Malting process steps

A

Grading
Steeping
Germination
Kilning

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Grading step

A

size, then malted according to shape, need uniform shapes for a uniform malt

  • plumper = brewers malt
  • smaller/thinner = distillers malt
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Steeping (hydration) step goals

A

Get kernel to 43% moisture (not shriveled, not blown up)

  • evenly distributed moisture
  • hydrostatic and osmatic pressure equiliberated
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Factors affecting steeping rate and time

A
  • Variety
  • Plumpness
  • Temperature and rate of aeration
  • Final product moisture
    • distillers higher 47%, brewers lower 43%
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Steeping process steps

A
  • Barley in excess water at 15 C
  • Air pumped through steep water (keeps anaerobes down, keeps pH up)
  • After 12-24hr steep water drained
  • Air rest (with turning)
  • Repeat until target %M (usually 3 stages)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Under steeping results in

A 
Too dry
poor enzyme production
poor endosperm modification
low extract
**Therefore reduced yield to make beer with
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Over steeping result in

A

Delayed germination
Mold and bacterial growth
off odors and flavors

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

How is mold controlled during malting steeping

A

multiple changes of clean water
air pumping
turning grain during air rest

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Germination goals

A

Maximum enzyme production (alpha and beta amylases, beta glucanase)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Germination controlled by

A

temperature
water concentration
oxygen concentration
Variety ***biggest one

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Germination process

A 
Steeped barely in 1-2meter thick layer
cool water saturated with air is circulated
grain bed turned frequently
acrospire length is monitored
Product = GREEN malt
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Green malt characteristics

A

result of germination
high in enzyme activity
low in storage stability

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Kilning definition and goals

A
  • Controlled drying*
  • stops germination
  • Primary goal: stabilizes malt to storage level while keeping max enzyme activity
  • Secondary goal: color and flavor development (at expense of enzyme activity)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Kilning steps

A
  • Controlled temp increases (dry to 5.5% moist)

- Malt experiences higher temps as it dried

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Why do we slowly increase temps during kilning and what is the result in the malt characteristics

A

Enzymes are more stable at lower temperatures and lower moisture. So we dry gently until reach a lower moisture, then can use higher temps to give color and flavor (can kiln for darker colors here)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Long cool drying during kilning results in what color and enzyme activity

A

pale malt
high enzyme activity (maybe a dry flavor bc?)
(in practice multiple malts used for final product)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Rapid hot drying during kilning results in what color and enzyme activity

A

Dark malt
low enzyme activity
(in practice multiple malts used for final product)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

Diastatic malt definition and uses

A

still retains enzyme activity

brewing and distilling, baking

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

Non-diastatic malt definition and uses

A

has not retained enzyme activity

flavoring (ready to eat breakfast cereals)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

Malt provides what to brewing process

A
  • Fermentable carbohydrate source
  • enzyme source
  • color, flavor, foam/head
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

Adjunct provides what to the malt and its benefits,

what is typically used

A
  • it is not required for brewing*
  • less expensive source than malt of CHOs
  • bland (don’t want extra flavors)
  • low in lipids
  • allows lighter beers to be made using unmalted cereals
  • commonly used: corn, rice, high DE glucose syrups
37
Q

Hops do what for brewing

A

flavor
aroma
clarity
microbiological safety

38
Q

Hops processing after harvest and why

A

-Must be dried or extracted immediately after harvest. (extracted using CO2 under conditions that make it liquid)
To preserve or isolate functional compounds

39
Q

What are the brewing prinicpals from hops and where are they located in the cone

A

Concentrated in luplin glands

  • Essential oils
  • Bitter resins (alpha and beta acids)
  • Polyphenols (tannis)

Composition varies by variety

40
Q

Hop resin characteristics and provide what to beer

A

Unique to hops, extremely powerful
-provide bitterness
Alpha acids = primarily bittering
beta acids= microbial inhibition

41
Q

Essential oils in hops provide what to beer

A

Provide aroma and flavor

-some are volatile and will be in the head space above a beer

42
Q

Polyphenols in hops do what in brewing

A

Tannins

react with and precipitate protein

43
Q

Waters role in brewing

A

Cooking medium, solvent

44
Q

pH of water affects and the optimum level

A

(optimum is 5.0-5.2)

  • max sugar production
  • max bitterness from hops
  • max protein coagulation
45
Q

Minerals in water effect what in brewing

A

Flavor- masking or enhancing
enzyme activity
protein solubility

46
Q

Minerals in brewing, what we want and don’t want

A

Sodium chloride want for taste. Less = a lighter taste
Keep out
-Iron (catalyzes oxidative reactions, gives off odors and flavors)
-Nitrates (kill yeast)

47
Q

Solution to poor water at brewing site

A

ion exchange columns and charcol filters

48
Q

Yeast strains used for brewing

A 
Sccharomyces pastorianus (lagers) and S. cevevisiae (ales)
Many strains exist.
49
Q

Yeast vigor

A

How vigorously in converts CHOs to ethanol, produces CO2 and secondary flavor components

50
Q

Yeast flocculence

A

Rates and extent of aggregation

  • consequence of movement away from fermentable CHOS, metabolism slows and stops
  • affects attenuation
51
Q

yeast attenuation

A

Degree/extent of conversion of CHOs to alcohol

-function of yeast type and brewing process

52
Q

Rapid yeast flocculence does what to attenuation and therefore the beer

A

Rapid decrease in metabolism
-High residual CHOs - low attenuation
Beer= sweet, full mouth feel (heavy)

53
Q

Slow yeast flocculence does what to attenuation and therefore the beer

A

Delayed reduction in metabolism

  • Low residual CHO - high attenuation
  • beer= dry and light mouth feel
54
Q

Why do s. cervisiaes top ferment

A

trap CO2 as they flocculate and rise to the top

  • fast floc. low atten.
  • ales
55
Q

Why doesn’t bakers yeast work for brewing

A

No aggregation, little to no floc.

56
Q

Brewing process steps

A 
Malt milling
adjunct cooking
mashing
wort isolation
hopping / boiling and straining
cooling
pitching
fermentation
yeast separation
finishing
57
Q

Mill the malt to what size

A

Endosperm to small particle size (want it friable to come apart easily)
hull in large pieces

58
Q

Adjunct cooking goals

A

starch gelatinization
protein denaturation
thinning
kill mircrobes (first sterilization point)

59
Q

How to cook adjunct

A

Adjunct + water + part of rested malt
-Acid pH
Heat increased over 2hrs with stirring

60
Q

Mashing purpose

A

Starch conversion to fermentables

enzymes are acting on the mash converting CHOs to glucose chains of 3 or less

61
Q

Mashing result

A 
Soluables = wort
insoluables = spent grain, insoluable protein and nonstarch polysacc.
62
Q

Mashing process

A

Cooked and cooled adjunct added
entire system heated and stirred gently

enzymes are acting on the mash converting CHOs to glucose chains of 3 or less

63
Q

Wort separation is a critical step because

A
  • amount of wort affects process and results

- problems with filtration / sep. will complicate the process

64
Q

Wort separation products

A 
Sweet wort (#1) -(oulables)
brewers spent grains
65
Q

Sweet wart

A

product of wart seperation

85% CHO conversion

66
Q

Wort sep. methods

A

Thin-bed filter = plate and frame filtration
Centrifugal / whirpool = continuous process
Sparging = flushing with water until water ~1% solids
Lauter Tun = tradition batch process using hull bed as natural filter

67
Q

Hopping goals

A

-Sterlization
Extraction of hop principalsl
removal of some protein

68
Q

Hopping process

A

Hops added in single or multiple additions
Dry hopping or extract
double dry hopping = as dry intact cones

69
Q

First addition of hops in double hopping

A

Get tannins to complex with protein, float to top in a foam = hot break, is removed
Bittering
Oils are lost bc they are volatile

70
Q

Second addition of hops in double hopping

A

Near end of the boil
after hot break
flavor and aroma hops

71
Q

Result of hopping / boiling / straining and characteristics

A

Bitter wort is darker, anerobic, sterile

72
Q

bitter wort cooling purposes and steps

A
  • keep yeast alive
  • refridgerate
  • oxygen sparging (pumped through) produces cold break to remove more tannin protein complexes
73
Q

Pitching -def and steps

A

Yeast addition

  • oxygen pumping dramatically accelerates growth and metabolism
  • pumped to fermentation tanks
74
Q

Fermentation

  • how long
  • produces what
  • what is key to control and why
A

Most action in first 3-4 days but goes up to 9 days
Yeast lost to flocculation
CO2 is produced and captured
Temp control is key to prevent yeast inactivation, runaway ferments, and off-flavor metabolites

75
Q

Krausen

A

Blocky head formation on the fermt after 2 days

  • Hop resins, tannin-protein complexes, CO2
  • is skimmed off
76
Q

Yeast separation techinique by type

A

Lagers - top pumping
Ales- skimming
About 4x amount as original

77
Q

Fate of separated yeast

A

Can be used in next batch about 4 times ( don’t want other strains developing)
Co-product

78
Q

Finishing

A 
Beer is chilled
Aging dependent on beer type and packaging
chill-proof
final filtration
adjust carbonation
Pasteurize if bottled or canned
Package
79
Q

Lagering

A

Partial recarbonation

extended bulk cold storage (12weeks)

80
Q

Cask conditioning of ales

A

Barrel storage with residual yeast - secondary fermentation

proteins precipitating out, sharp flavors being removed

81
Q

Distillation grains define

A

the end product
barley = scotch
corn - bourbon

82
Q

Distillation steps

A 
Adjunct cooking and cooling **no malt**
mashing
fermentation
dsitillation (2x in some cases)
blending
aging 
bottling
83
Q

Cooking process in distillation vs brewing

A

More severe process - hot and high pressure
no malt
completely paste the starch

84
Q

Fermentation process in distillation vs brewing

A 
Different yeast
higher temps
shorter ferment 3-4days
whole mash, no worst seperations
bacterial innoculum optional to give sour mashes
85
Q

Distillation step process

A

Entire fermented mash in the still
heat and trap volatiles in a condensing column
usually more than one still “pots”

86
Q

Extent of distillation

A

Based on ethanol present

87
Q

Aging in distillation -purpose - time required

A

critical step
aging smooths and mellows and develops flavors
Years rather than months like beer

88
Q

Whiskey blending

A

Heavy with light flavored whiskeys to get consistency

89
Q

Distillation flavor due to

A 
Type of grain used
Type of malt
innoculum or not (sour mash)
-set of the still (range of volatiles taken off= the art)
length and type of aging
blending or not

Cereal Science (4 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions