Organic Chemistry Compound Infographic

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Effect of Sound on Yeast

"It is undeniable that music and sounds can strongly affect our emotions and mood, but so far the study of physical stimuli provoked by sound waves on living organisms has been mostly focused on brain and sensorimotor structures of animals rather than basal cell metabolism.

Using metabolomics and shake-flask cultivations under identical growth conditions, we have compared the physiology of Saccharomyces cerevisiae cells growing in the presence of music, high frequency and low frequency sound waves and cells grown in the silence. All sound stimuli tested not only increased significantly the growth rate of yeast cells but they also reduced biomass yields."

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Food Chemistry - Maillard Reaction

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The Oxford Companion to Beer definition of Maillard reaction:

"is a type of non-enzymic browning that adds color and flavor to many types of processed food, including beer. The reaction is named after the French chemist Louis-Camille Maillard (1878–1936), who stumbled on it while trying to replicate biological protein synthesis around 1910. In essence, Maillard provided a chemical explanation for these browning processes that occur in everyday cooking and thus had been empirically known since man began cooking food.

Maillard products are the result of a complex series of chemical reactions between the carbonyls of reactive sugars and the amino groups of amino acids. Maillard reactions are favored or occur more readily at higher temperatures, low moisture levels, and under alkaline (basic) conditions with pentose sugars (i.e., arabinose, xylose) reacting more than hexoses (e.g., glucose), which in turn react more than disaccharides (e.g., maltose). Amino acids also have differing propensities for undertaking Maillard reactions, with lysine and glycine being the most reactive. See amino acids. The final products of Maillard reactions are melanoidins (brown nitrogenous polymers).

The most favorable process phase conditions for the formation of Maillard products, proteins or peptides linked to sugars, occur during malt kilning. Kilning, owing to the low moisture content toward the end, is manipulated by maltsters to achieve the various combinations of color and flavor utilized by brewers to produce different styles of beer. See kilning. Crystal and caramel malts are produced by increasing the kiln temperature of well-modified green malt quickly to 140°F–167°F (60°C–75°C) to liquefy, or rather gelatinize the starchy endosperm. The crystal malt is finished by further drying and heating to produce the caramelized malt. More extreme conditions are used to produce other specialty malts in roasting cylinders by increasing temperatures from 167°F–347°F (75°C–175°C) and then more slowly to 419°F (215°C) to produce chocolate malt and to 437°F (225°C) for black malts. These have substantially higher colors and more intense, potentially harsher flavors.

Maillard browning reactions also take place in the kettle during wort boiling and can develop deeper colors in worts. They also occur during mash boiling phases of decoction mashes, and proponents of decoction mashing often claim that superior depth of malt flavor can result."

Ames, J.M. The Maillard browning reaction—an update. Chemistry and Industry 17 (1988): 558–61.

BrewTan Explained

"Colloidal (haze) and flavour (taste) stability of beer is considered worldwide as the label of quality of a beer. Due to its unique properties Brewtan has a positive impact on both quality metrics.

Brewtan B, Brewtan C and Brewtan F ,very specific gallotannins, react with the haze sensitive proteins (proteins rich in proline) and SH-group containing proteins by adsorption and precipitation. In addition to the interaction with these proteins, the Brewtan products are able to complex iron and as a consequence inhibit the Fenton oxidation reaction.

Brewtan B brings the stabilisation upstream in the brewing process, with an increase in flavour stability when used in mashing in and an increase in colloidal stability when used in boiling. Brewtan B can also be used simultaneously in mashing and boiling.

Brewtan C is injected proportionally in line before maturation or settling tanks. This is an easy and economical solution for a complete or a steady background stabilisation.

Brewtan F is injected in line before end clarification with a filter (Perlite, Kieselguhr) in order to have a perfect stabilization without beer losses."

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The Chemistry of Beer

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