beer chemistry

Beer chemistry

Freak fact:

Beer is a complex alcoholic beverage made by the fermentation of solutions obtained from cereals and other grains that obtain starch, such as barley (malt), hops, water, and yeast.Chemically, beer can be considered as a water-ethanol solution with an acidic pH containing hundreds of dissolved molecules. The chemical reaction of beer depends on the type of beer, such as storage temperature and dissolved oxygen content. Dependng on the thermodynamical molecules may experience different chemical reactions, and also they can change their chemical composition during storage. In addition, degradation of molecules at concentrations below the flavor threshold can cause loss of the original flavors of fresh beer.

In the Middle Ages, children also consumed beer because it provided a lot of energy and nutrients.

The key to beer bitterness is found in two types of organic compounds found in the hops added to the mixture:

Alpha-acids: In these are humulone, cohumulone, adhumulone, posthumolone and prehumolone those are mainly responsible for beer bitterness..... During the fermentation process, these compounds are degraded to more soluble substances that contribute to the bitterness associated with beer.

Beta-acids: There are three main classes: lupulone, colupulone and adlupulone. Beta-acids are responsible for a more penetrating bitterness than alpha-acids, but as they are less soluble in the mash their contribution is less. Beta-acids act more slowly than alpha-acids, so their effects are greater if the fermentation time is longer.

The chemical equation that explains the process is: C6H12O6(s) --> 2C2H5OH(l) + CO2(g)

The process in which this type of reaction is classified is fermentation