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THE CHEMISTRY OF fermentation

BREWING CHEMISTRY. THE CHEMISTRY OF fermentation. BREWING CHEMISTRY. What we will learn: BASIC CHEMISTRY– ATOMS, CHEMICAL BONDING, CHEMICAL EQUATIONS WHY/HOW WATER IS SO IMPORTANT pH IONS CARBOHYDRATES PROTEINS ENZYMES. THE CHEMISTRY OF fermentation. BREWING CHEMISTRY.

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THE CHEMISTRY OF fermentation

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  1. BREWING CHEMISTRY THE CHEMISTRY OF fermentation

  2. BREWING CHEMISTRY What we will learn:BASIC CHEMISTRY– ATOMS, CHEMICAL BONDING, CHEMICAL EQUATIONSWHY/HOW WATER IS SO IMPORTANTpHIONSCARBOHYDRATESPROTEINSENZYMES THE CHEMISTRY OF fermentation

  3. BREWING CHEMISTRY 4 basic ingredients: Water - Malted Barley - Yeast - Hops

  4. BREWING CHEMISTRY Atom– simplest unit of matter ATOMIC STRUCTURE https://www.youtube.com/watch?v=BMIvWz-7GmU

  5. BREWING CHEMISTRY ATOMIC STRUCTURE

  6. BREWING CHEMISTRY ATOMIC STRUCTURE

  7. BREWING CHEMISTRY H, N, C, O, Na, P, Ca, K, MgS, Cl, F, Zn, Cu, Fe, I, Hg, Br, Pb ATOMIC STRUCTURE

  8. BREWING CHEMISTRY IONIC BONDS & ions

  9. BREWING CHEMISTRY COVALENT BONDS

  10. BREWING CHEMISTRY COVALENT BONDS - NON-POLAR MOLECULES/POLAR MOLECULES

  11. BREWING CHEMISTRY Water – h2o

  12. BREWING CHEMISTRY Water & hydrogen BONDS & ions • H2O: charged molecule which can bond to many molecules

  13. BREWING CHEMISTRY Water & hydrogen BONDS & ions

  14. BREWING CHEMISTRY HYDROGEN BONDS1. Are moderately strong intermolecular bonds; they serve as links between molecules. 2. Help determine three-dimensional shape 3. Forms liquid water 4. Considerable cohesion which creates a very high surface tension5. Formed between POLAR molecules– most molecules are POLAR6. Helps hold many natural molecules together Water & hydrogen BONDS & ions

  15. -hold starch molecules together in barley seed: we break them apart in the first part of the mashing/cooking process: GELATINIZATION BREWING CHEMISTRY HYDROGEN BONDS Water & hydrogen BONDS & ions

  16. BREWING CHEMISTRY HYDROGEN BONDSDNAEnzymes/Proteins Water & hydrogen BONDS & ions Ex- H-bonds hold starch molecules together in barley seed: we break them apart in the first part of the mashing/cooking process

  17. BREWING CHEMISTRY 4 basic ingredients: Water - Malted Barley - Yeast - Hops

  18. BREWING CHEMISTRY H20: beer + life1. Universal solvent2. Necessary for all life’s chemical reactions3. Chemical reaction medium for: a. Fermentation b. All living cells (yeasts)4. Stable temperatures for life (high E storage in H-bonds later)5. High surface tension and cohesion– “sticky”Q- type of bond? Water – THE UNIVERSAL SOLVENT

  19. BREWING CHEMISTRY H20 and BREWING1. Universal solvent- MASHING (breaking down large sugar to small simple sugars)2. Chemical reaction medium for Fermentation3. Stable temperatures – lots of E for mashing, boiling.4. Cleaning5. Heating & Cooling Water – THE UNIVERSAL SOLVENT

  20. BREWING CHEMISTRY Water for: CLEANING; HEATING and COOLING Brewing LIQUOR- mashing + fermentation Water – THE UNIVERSAL SOLVENT

  21. BREWING CHEMISTRY H20 AND MIXTURES1. SOLUTION2. COLLOID3. SUSPENSION Water – THE UNIVERSAL SOLVENT

  22. BREWING CHEMISTRY C6H1206→ C2H5O + CO2 • C6H1206 + O2→ H2O + CO2 Chemical reactions: how to read this shtuff

  23. BREWING CHEMISTRY 2 MAJOR CHEMICAL RXN TYPES1. Decomposition 2. Synthesis*Energy and Chemical Rxns:*Temperature and Chemical Rxns? Chemical reactions

  24. BREWING CHEMISTRY Acids and bases

  25. BREWING CHEMISTRY Acids and bases

  26. Acid- a chemical below 7.0 on the pH scale Acidic is the adjective for acid BREWING CHEMISTRY Base- a chemical above 7.0 on the pH scale Alkaline is the adjective for base Acids and bases Pure Water is neutral (7.0 on the pH scale) : neither an acid nor a base

  27. BREWING CHEMISTRY The proper pH of solutions in the brewing process is vital for a quality product For example in the Mashing Process, the mash should have a pH between 5.2 – 5.6 Acids and bases Improper pH can result in many problems, including the production of off-flavors, which can ruin a batch of beer

  28. BREWING CHEMISTRY • pH buffer: A chemical of the opposite pH. • Example—the mashing pH is too alkaline (greater than 5.6), • so you can add an acid to bring the pH back down into range. • BREWING BUFFERS: • Bicarbonate—increases pH • Phosphoric acid—decreases pH Acids and bases

  29. BREWING CHEMISTRY Ions: definition Ions play important roles in living organisms, including yeasts. They are important in overall health and chemical reactions the organisms participate in. Ions: electrolytes and salts Ions and beer

  30. BREWING CHEMISTRY Calcium (Ca2+) and Magnesium (Mg2+) are vital for normal and happy yeasts Sometime these ions need to be added to the brewing water for happy yeasts Ions and beer

  31. Other Important Brewing Ions: Ca+ -- Can also be used as an acidic buffer. source: calcium chloride, calcium carbonate, calcium sulfate Na+ (sodium)– used as alkaline buffer source: sodium bicarbonate CO3- (Carbonate ion)– originates from CO2 from yeast fermentation: can increase the pH HCO3- (Bicarbonate ion)– also originates from CO2 from yeast fermentation: can increase the pH Fe+ (Iron)– can be present in water from pipes; not good for brewing BREWING CHEMISTRY Ions and beer

  32. Hard and Soft Water Hard water contains high ion content, like Ca+ and Mg+ Soft water is the opposite: low ion content BREWING CHEMISTRY Ions and beer

  33. If water needs to be “adjusted” after treating or purifying water, ions can be added back for the best water for brewing. Calcium sources: Ca chloride hydrate Ca dihydrate Ca sulfate Ca carbonate (Ca levels for happy yeasts should be about 50ppm) Magnesium source: Mg sulfate (Epsom salts) BREWING CHEMISTRY Ions and beer

  34. BREWING CHEMISTRY Water treatment for brewing preparation POLLUTANT: anything not wanted in our brewing LIQUOR

  35. BREWING CHEMISTRY Water treatment for brewing preparation WATER TREATMENT: PURIFYING water for brewing

  36. BREWING CHEMISTRY Filtration Iron Removal Reverse Osmosis [DIFFUSION-OSMOSIS-RO] Ion Exchange Activated Charcoal Oxygen Removal Boiling Water treatment for brewing preparation

  37. BREWING CHEMISTRY 4 basic ingredients: Water - Malted Barley - Yeast - Hops

  38. Carbohydrates Primary Function: ENERGY We can get carbohydrates from fruits, vegetables, pasta, cereal grains BREWING CHEMISTRY CARBOHYDRATES

  39. BREWING CHEMISTRY Carbohydrates’ other function: STRUCTURE The most common structural carbohydrate is cellulose. Structural polysaccharides cannot be broken down by most organisms for energy Structure for: Seed hulls (coat) of cereal grains CARBOHYDRATES Seed diagram

  40. Energy carbohydrates come in 2 forms: Simple sugars (monosaccharides and disaccharides): glucose lactose sucrose fructose Beer Fermentation ss: glucose (mono-) maltose (di-) maltotriose (tri-) 2. Complex sugars (polysaccharides): starch-- which is many glucose molecules bonded together cellulose (seed hulls) BREWING CHEMISTRY glucose CARBOHYDRATES starch

  41. Yeasts eat the simple sugars from barley grains for ENERGY and produce ethanol and CO2 as by products. BREWING CHEMISTRY yeast Simple sugars that yeast can eat: glucose maltose maltotriose Simple sugar source: Conversion of starch from barley grains by mashing CARBOHYDRATES barley

  42. Cereal grains like barley, are seeds. Seeds contain 3 primary parts: 1. Seed coat or hull 2. Embryo- baby plant 3. Cotyledon- starch for energy for the soon to be growing plant. BREWING CHEMISTRY barley The starch is too large of a molecule for yeasts to eat…so the starch in the barley grain has to be broken down into “chewable” simple sugars for the yeast. The starch is broken down into simple sugars in the Mashing Process CARBOHYDRATES yeast

  43. BREWING CHEMISTRY mashing starch glucose, maltose, maltotriose enzyme stimulation CARBOHYDRATES

  44. Other carbohydrates pertinent to brewing: Dextrins: sugar molecules larger than 3 simple sugars— not digestable by yeast; can be left in beer for sweetness and mouthfeel Fructose: simple sugar found in fruits— typically not to be used in brewing, as gives a cidery flavor Beta glucam gum: larger polysaccharide found in seed hulls. More prevalent in rye and wheat. Can thicken and gum up the mash– not good. BREWING CHEMISTRY CARBOHYDRATES Mashing process

  45. What is Mashing? BREWING CHEMISTRY Mashing is the process of turning the complex carbohydrate—starch—of the malted barley, into simple sugars—glucose, maltose, and maltotriose—that yeast can eat to produce ethanol and carbon dioxide through fermentation. With the help of ENZYMES Malted barley + hot water + enzymes simple sugars

  46. Proteins are vital to ALL LIVING THINGS / Proteins have many functions: BREWING CHEMISTRY proteins

  47. Proteins have many functions; 2 of which are: 1. Physical protection– like in seed hulls 2. Enzymes– vital for all chemical reactions in living things. BREWING CHEMISTRY proteins

  48. Proteins in beer are necessary for good beer foam (head) BREWING CHEMISTRY proteins …And healthy, happy yeasts

  49. Too many proteins from grain hulls can cause hazy beer BREWING CHEMISTRY proteins

  50. ENZYMES: • biological catalysts (speed up chemical reactions) • vital for chemical reactions • functions depend on their shape • shape (therefore, function) can be disrupted by many things : • including improper Temperature and pH BREWING CHEMISTRY Shape = Function proteins Special shape of enzyme allows for chemical reaction to occur

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