1) The Barley germinates for a few days. In this
time, the starch grains are broken down into sugar
by the enzymes. The grain is dried on a kiln
(malting)
2) Matled grain is mashed
and water is added providing
a sugary solution. A sieve is
then used to remove bits
3)Hops are added to give a bitter flavour
Sugars from wine
come from grape juice
1) grapes are mashed and water added
Ethanol is a depressant, its
slows down signals in the
nerves and brain
Yeast are killed by
the Ethanol they
produce as Ethanol is
poisonous
Damage to the liver
After the initial steps above, Beer
and Wine making is the same...
Yeast is added and incubated, Yeast stops
microorganisms and ferments the sugar into
alcohol (yeast respires anaerobically)
Beer and Wine is drawn off through a tap
Sometimes
chemicals
(clarifying
agents) remove
particles making
it clearer
Beer is then pasteurised
to kill any yeast left and
stop fermentation. (Wine
isn't pasteurised, any
yeast left carry on
fermenting the sugar) This
makes wine taste better.
Beer also takes better
without pasteurisation
however it will spoil.
Beer is cracked and wine bottled!
*Rising concentration of
ethanol in fermentation
mixture kills the yeast, due
to anaerobic respiration,
yeast dying slows down
fermentation*