levadura

levadura

Single celled organisms of the fungus family that are responsible for converting the sugars contained in malt into alcohol and carbon dioxide. Saccharomyces Cerevisiae is used to make ales and Saccharomyces Carlsbergensis is used to make lagers.

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levaduras

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A general term for single-celled rounded fungi that reproduce by budding. Brewers' and bakers' yeasts are Saccharomyces cerevisiae.

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The yeast material at the bottom of a bottle of conditioned beer.

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Brewer's term for water used in the brewing process, as included in the mash or used to sparge the grains after mashing.

dextrina

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The unfermentable carbohydrate produced by the enzymes in barley which gives the beer flavour and body.

diacetil

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A compound produced by yeast as a normal product of fermentation. Some levels of diacetyl are acceptable in some beer styles, while in others it should not be detected at all. ...

enzimas

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Catalysts found naturally in grain. When heated in mash they convert the starches of the malted barley into maltose, a sugar used in solution and fermented to make beer.

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