5.5 Beer Production

Understand the role of yeast in the production of beer

Beer-- composed largely ethanol, which is a kind of alcohol

Glucose --Yeast/Enzyme--> Ethanol + Carbon Dioxide 

This reaction is in the form of anaerobic respiration which is carried out by yeast, which is a kind of microorganism able to supply the enzyme, to bring about this convert ion.

Ethanol is often flavored by the addition of plants such as hops. 

Glucose comes from starch in a two step process: 

1. Starch -----> Maltose 

Enzyme: amylase

Source: Barley seeds, wheat seed, rice

Starch is broken down through amylase through the germination of the seed, which is the stage called malting. 

2. Maltose -----> Glucose

Enzyme: Maltase