session 20 -22 Flashcards
the centre of the circle of the beer flavour wheel is
odor and taste
match: 2-methyl-1-butanol
isoleucine
match: 3-methyl-1-butanol
leucine
n-propanol
sugar
isobutanol
valine
Warming effect due to ethanol becomes apparent in beers with over ___ % v/v alcohol content.
5%
class 1
aromatic, fragrant, fruity, floral
tier 1 descriptors are
alcoholic, solvent like, Easter, acetaldehyde, floral, hoppy
class 2
resinous, nutty, grassy
class 3
cereal
class 4
phenolic
class 5
Phenolic
class 6
fatty, diacetyl, oily
which of the following factors have NO effect on grainy character in beer
beer aging
caprylic
goaty
chlorophenol
mouthwash
class 7
sulfury
class 8
oxidized, stale, musty
class 9
acidic
dactyl can be produced by bacteria or wild yeast
true
Oxidation occurs throughout the brewing process but oxidized off-flavours in beer are mostly the result of oxidation processes that occur:
post fermentation
Rate of development of oxidised flavours is inversely proportional to:
the alcohol content of the beer and the content of colour malts
class 10
sweet
class 11
salty
class 12
bitter
class 13
mouthfeel
class 14
fullness and body
saccharomyces diastaticus
is able to utilize dextrins
astringency is NOT caused by
liquid adjuncts
non fermentable sugars contribute to
the body of beer
fermentable by S. cerevisiae
maltose, maltotriose, sucrose, glucose, fructose
