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Beer and its production. Eva Ševelová and Jana Leskovjanová. Presentation outline. biochemical processes - in general - separation beer production - ra w materials - m ashing and straining - b oiling and ho pp ing - hop separa t ion and cooling

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beer and its production

Beer and its production

Eva ŠevelováandJanaLeskovjanová

presentation outline
Presentation outline
  • biochemical processes

- in general

- separation

  • beer production

- raw materials

- mashing and straining

- boiling and hopping

- hop separation and cooling

- fermentation and cellars

  • alcohol amount
  • beer and health
  • degradation of alcohol from body
biochemical processes in general
Biochemical processes- in general
  • enzymatic catalyzed reactions
  • enzyme = biocatalyst
      • rare active and selective catalysts
      • belong to proteins » have two partitions
          • apoenzyme - proteinaceous partition
          • coenzyme - no proteinaceous partition
biochemical processes separation
Biochemical processes- separation
  • fission processes
    • from complicated matters originating simple ones
    • fermenting chemistry (grocery)
  • synthetic processes
    • from simple trust matters originating complicated
    • pharmacy (preparation of antibiotic, vitamin C, …)
  • transformation processes
    • small changes in structure of molecule
    • (e.g. preparation hormone)

fission processes– štěpné procesy

grocery - potravinářství

process of beer prod u ction 1 3
Process of beer production1 /3
  • rawmaterials
    • water
      • essential ingredient
      • must have acidic content
    • malt
      • malt is from barley
    • hop

brewing - pivovarství

malt - slad

barley - ječmen

hop - chmel

p rocess of beer prod u ction 2 3
Process of beer production2 /3
  • mashing
    • malt and water are mashed
    • mashing takes place in a mash mixer
  • straining
    • the mash is strained in the brew kettle
    • it is not beer
  • boiling and hopping
    • hopping proceed from 70 to 100°C

supplement – doplňovat

wheat - pšenice

vessel – nádoba

wort - mladina

stainless - ryzí

resin - pryskyřice

p rocess of beer prod u ction 3 3
Process of beer production3 /3
  • hop separation and cooling
    • the temperature drops to about 10°C
  • fermentation
    • yeast is added to wort
    • fermentation lasts 7days
    • finally, we have beer
  • cellars
    • beer is stored cold

flavour – chuť

bitterness - hořkost

yeast - kvasnice

ale – světlé pivo

lager - ležák

cellars - uskladněný

alcohol amount
Alcohol amount

Beer is incompletely fermented alcoholic drink made of malt, hop and water. The most consumed beer is 10° and 12° where 1° doesn’t express alcohol ratio but the fermented sugar percentage. 1° is approximately 0,35% of alcohol.

beer and health
Beer and health

Beer is chock full of the B vitamins. All B vitamins help the body to convert carbohydrates into glucose (sugar), which is "burned" to produce energy.

One litre of beer contain:

  • vitamin B1 – thiamine – (3 % daily ration)
  • vitamin B2 – riboflavin – (20 % daily ration)
  • vitamin B3 – niacin – (45 % daily ration)
  • vitamin B6 – pyridoxine – (31 % daily ration)
  • vitamin B9 – folic acid – (52 % daily ration)

harmful chemicals – škodlivé ch. látky

ridding the body – odstraňování z těla

degradation of alcohol from body
Degradation of alcohol from body

About one fifth of alcohol is absorbed in stomach, the rest in bowels. In blood it appears already 5 minutes after consummation. Ethylalcohol is dissociated into acetaldehyde, which is changed into acetic acidby liver. Acetic acids changed into water and carbon dioxidein tissues by complex processes. Those processes remove about 90% of the alcohol from body; about 3% are secreted in urine, up to 7% from lungs – by breathing,minimum

by skin. Alcohol secreting lasts 10-12 hours, sometimes up to 24 hours.

stomach – žaludek

bowels - střeva

urine – moč

lungs - plíce

slide11
Children, don’t drinkbeer – drinking beer you’ll go dotty slowly!!!

…doesn’t matter, we have time enough!

dotty – hloupý

references
References
  • http://www.bierengezondheid.be
  • http://www.umm.edu/altmed/ ConsLookups/Supplements.html
  • http://infowebz.com/pivo/
  • http://www.tourismvictoria.com/ Content/EN/348.asp