Ale Beer Descriptive Essay by Peter Pen

Ale Beer
A look at the production of ale beer through fermentation of wort containing saccharomyces cerevisiae and acetic acid bacteria.
# 109044 | 1,456 words | 5 sources | MLA | 2008
Published on Nov 14, 2008 in Biology (General) , Chemistry (General)


$19.95 Buy and instantly download this paper now

Description:

This paper looks at a study who's aim is to prepare an ale beer by fermentation and to investigate the microbiological aspects of the fermentation of malted barley extracts. It looks at how the study emphasizes yeast growth and factors that affect it (contaminants, temperature, pH). In the experiment the ale beer is prepared using a wort [Muntons Pale Ale Beer Kit] and yeast; saccharomyces cerevisiae. A control treatment (yeast + wort) is compared to a contaminant treatment containing acetic acid bacteria. The pH, temperature and concentration of yeast cells are also observed among the treatments on three different days.

Outline:
Abstract
Introduction
Material and Methods
Innoculation of Wort for Beer Production
Measuring the Fermentation Progress of the Treatments
Results
Properties of the Control and Contaminant Treatments
Discussion

From the Paper:

"The microbiological aspects of ale production were studied over a period of a 1 week. The study emphasized on yeast growth and on factors that affect it (contaminants, temperature, pH). On days 0, 1 , 4 of inoculation, a control treatment consisting of yeast; Saccharomyces cerevisiae and wort was compared to a contaminant treatment consisting of wort, yeast; Saccharomyces cerevisiae and an additional inoculum of acetic acid bacteria;vinegar. Throughout the main processes of beer production, the pH of the wort from the contaminant treatment was lower than the control, thus more acidic. Yeast concentration was higher in the in the contaminant treatment for both day 0 and day 1. A lower pH and higher yeast concentration suggest that the yeast cells are reproducing and utilization phosphate. After 4 days of inoculation, yeast concentration and pH was higher in the control treatment. "

Sample of Sources Used:

  • Compagno, C.,Merico, A.,Piskur, J., Polakova, S., Rozpedowska, E.2006.How did Saccharomyces evolve to become a good brewer? Trends in Genetics 22: 183-186
  • Delvaux, F., Derdelinckx, G., Verachtert, H., Verstrepen, K. 2003. Yeast Flocculation: what brewers should know. Applied Microbiology and Biotechnology 61: 197-205
  • Delvaux, K.J.,Dijck, V., Saerens, S., Thevelein, J., Verstrepen, K.2008. Parameters Affecting Ethyl Ester Production by Saccharomyces cerevisiae during Fermentation. Applied and Environmental Microbiology 74: 454-461
  • Liu, Z.,Zhang, G., Chen, G.2008.Integrative Expression of Glucoamylase Gene in a Brewer's Yeast Saccharomyces pastorianus Strain. Food Technology and Biotechnology 46: 32-37.
  • Nedovic, V.,Obradovi, B., Willaert, R.2005. Beer Production Using Immobilised Cells. Applications of Cell Immobilisation Biotechnology 52: 259-273.

Cite this Descriptive Essay:

APA Format

Ale Beer (2008, November 14) Retrieved September 23, 2020, from https://www.academon.com/descriptive-essay/ale-beer-109044/

MLA Format

"Ale Beer" 14 November 2008. Web. 23 September. 2020. <https://www.academon.com/descriptive-essay/ale-beer-109044/>

Comments