This is the science behind this popular drink



What is it today? World beer dayNow is the time to talk about this popular drink.

Like many foods and drinks that we consume, there is a production process that involves physical and chemical processes.

In the case of beer, these microorganisms promote the processes that promote its fermentation, similar to the production of cheese and bread.

So let’s go over some of the sciences that make beer possible.

History of beer production

Beer is considered one of the oldest alcoholic drinks, besides being the most popular today: its consumption lags behind only water and tea.

We know that this drink has a long history, because there are references to its production in Hammurabi code: One of the oldest written collections of laws.

Archaeological evidence of the millennial production of beer has also been found.

In 2018, a group of archaeologists found remains in a prehistoric cave near Haifa, Israel, where they found jars and jars, showing that barley fermentation was taking place there to produce beer. , about 13,000 years ago.

It is believed that its production may have happened accidentally first: a mixture of barley and water began to ferment due to the presence of microorganisms in the environment, then someone tasted it and decided he was very good.

Current beer production involves combining ground barley with water, to which hop flowers are added, which thickens the beer foam and reflects the bitter taste of barley.

An infusion is made from this mixture: it is boiled so that the substances contained in the plants pass into the water, as soon as it cools down, the fermentation process begins.

Biology and beer

Part of the reason beer has been a popular drink for thousands of years is because of its alcohol content, of course, but also because it was a safe way to stay hydrated.

That’s right, the way it’s produced, whether it’s boiling or fermenting, makes it very difficult to find pathogenic microorganisms in it.

But we can find other types of microorganisms: what is called “Beer yeast” It is a type of microscopic fungi yeast yeast.

This one-celled fungus feeds on carbohydrates like glucose or sucrose. When there is a very high concentration of these sugars, it is the biochemical process that we call alcoholic fermentation;

Thus, during the fermentation step, yeast is added to produce alcohol as well as carbon dioxide: which makes up the bubbles that this drink contains.

Its chemical compounds

In this fermentation process, without a doubt, the two main products are alcohol and carbon dioxide.

But in all beer production processes, other chemical compounds are combined and formed, which are responsible for Taste, aroma and color of beer.

Some of them come from hops and others, like lobolone, are formed during fermentation and contribute to the bitter taste of beer.

The moment of adding yeast causes the formation of different types of esters: organic compounds with a fruity aroma, such as Ethyl hexanoateWho smells like apple.

In addition to the water, alcohol and carbon dioxide in the foam, even 800 different chemical compounds in this drink.

So whether you like it or not, today is a good day to thank science for beer. health!


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