levadura

levadura

Single celled organisms of the fungus family that are responsible for converting the sugars contained in malt into alcohol and carbon dioxide. Saccharomyces Cerevisiae is used to make ales and Saccharomyces Carlsbergensis is used to make lagers.

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Parte del discurso: sustantivo
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Blosario
Industria/ámbito: Bebidas
Categoría: Cerveza
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levaduras

Agricultura; Agricultura general

A general term for single-celled rounded fungi that reproduce by budding. Brewers' and bakers' yeasts are Saccharomyces cerevisiae.

levadura comprimida

Productos horneados; Pan

Levadura fresca envasada en forma de barra o como sustancia desmenuzada; como tiene una corta durabilidad, entre 1 a 4 semanas, la levadura comprimida debe estar refrigerada en ...

fenol

Bebidas; Cerveza

The types of phenol found in beer can lead to a medicinal taste.

sedimento

Bebidas; Cerveza

The yeast material at the bottom of a bottle of conditioned beer.

licor

Bebidas; Cerveza

Brewer's term for water used in the brewing process, as included in the mash or used to sparge the grains after mashing.

dextrina

Bebidas; Cerveza

The unfermentable carbohydrate produced by the enzymes in barley which gives the beer flavour and body.

diacetil

Bebidas; Cerveza

A compound produced by yeast as a normal product of fermentation. Some levels of diacetyl are acceptable in some beer styles, while in others it should not be detected at all. ...

enzimas

Bebidas; Cerveza

Catalysts found naturally in grain. When heated in mash they convert the starches of the malted barley into maltose, a sugar used in solution and fermented to make beer.