Advance details on the chemical reactions of fermenting..

[Hayek]

Good evening everybody,


First post here.

I am looking to go a little further down the rabbit hole in my understanding of brewing especially the chemical reactions that occur during fermentation.

I was wondering if any of you could point me to some sources or reference material on the subject of the chemical reactions? Feel free to post whatever you think may help, I can sort through it and ask for more help if it is over my head.


Cheers.

-Hayek

[GuingesRock]

Hayek

I put my head in this book once and it got stuck there, just about, until I finished it. Riveting.

http://www.amazon.ca/Principles-Brewing ... ng+science" onclick="window.open(this.href);return false;

When I was looking for that on Amazon for you, I came across this expensive book. Take your pick

http://www.amazon.ca/Brewing-Microbiolo ... ng+scisnce" onclick="window.open(this.href);return false; Much has happened in the brewing industry since the last edition of this book was published in 1996. In particular, there has been substantial con­solidation of larger brewing companies as major multinational concerns, and at the other end of the spectrum the microbrewing scene in various parts of the world has become established as a sustainable enterprise. For those involved in the scientific and technical aspects of fermented bever­ age production the changes have been no less daunting. The complete genome sequence of Saccharomyces cerevisiae has been determined and studies are underway in numerous laboratories throughout the world to unravel the expression of the genome (transcriptomics and proteomics) and understand exactly "how a yeast works. " This will undoubtedly con­ tribute to our understanding of yeast fermentation and flavor generation in a revolutionary way because it will enable the simultaneous monitor­ ing of all genes in the organism during the fermentation. In Chapters 2 and 3 of this volume Colin Slaughter and John Hammond bring the reader up-to-date in this rapidly moving area and cover the remarkable achievements of modern biochemistry and molecular biology. lain Campbell has also revised the systematics of culture and wild yeasts in Chapter 7. The other major technical change since the last edition of this book is the introduction of molecular characterization and detection of microor­ ganisms based largely, but not exclusively, on the polymerase chain reac­ tion (PCR) for amplification of specific DNA fragments.

Welcome to Brewnosers.

[Celiacbrew]

Two free resources I have found really helpful are the sensory science blog and Braukaisers wiki and blog.

http://braukaiser.com/wiki/index.php/Braukaiser.com" onclick="window.open(this.href);return false;

And

https://beersensoryscience.wordpress.com" onclick="window.open(this.href);return false;