GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||
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04:31 May 16, 2017 |
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German to English translations [PRO] Wine / Oenology / Viticulture / beermaking | |||||||
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| Selected response from: Jacek Kloskowski United States Local time: 05:42 | ||||||
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Summary of answers provided | ||||
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5 +1 | saccharification process |
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3 +1 | saccharification / mashing rest |
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saccharification / mashing rest Explanation: Der eigentliche Brauprozess beginnt mit dem Maischen – einem Fermentationsprozess. Dabei wird Wasser beispielsweise auf etwa 40 °C erwärmt und das geschrotete Malz hinzugefügt. Die so entstandene Maische wird unter ständigem Rühren erhitzt, je nach Verfahren bis 53 °C (Eiweißrast). Danach wird bei etwa 60–63 °C und 70–73 C° inkubiert: die sogenannte Verzuckerungsrast. Dabei setzen Enzyme des Malzes die Malzstärke in Malzzucker um. Alternativ werden Teile der Maische gekocht, was zu einer physikalischen Verkleisterung der Stärke führt. Mit einer Iodprobe wird anschließend festgestellt, ob die Stärke vollständig verzuckert ist. https://de.wikipedia.org/wiki/Bierbrauen Mashing converts the starches released during the malting stage into sugars that can be fermented. The milled grain is mixed with hot water in a large vessel known as a mash tun. In this vessel, the grain and water are mixed together to create a cereal mash. During the mash, naturally occurring enzymes present in the malt convert the starches (long chain carbohydrates) in the grain into smaller molecules or simple sugars (mono-, di-, and tri-saccharides). This "conversion" is called saccharification. (...) Mashing is the process of combining a mix of milled grain (typically malted barley with supplementary grains such as corn, sorghum, rye or wheat), known as the "grain bill", and water, known as "liquor", and heating this mixture in a vessel called a "mash tun". Mashing is a form of steeping,[63] and defines the act of brewing, such as with making tea, sake, and soy sauce.[64] Technically, wine, cider and mead are not brewed but rather vinified, as there is no steeping process involving solids.[65] Mashing allows the enzymes in the malt to break down the starch in the grain into sugars, typically maltose to create a malty liquid called wort.[66] There are two main methods – infusion mashing, in which the grains are heated in one vessel; and decoction mashing, in which a proportion of the grains are boiled and then returned to the mash, raising the temperature.[67] Mashing involves pauses at certain temperatures (notably 45–62–73 °C or 113–144–163 °F), and takes place in a "mash tun" – an insulated brewing vessel with a false bottom.[68][69][70] The end product of mashing is called a "mash". Mashing usually takes 1 to 2 hours, and during this time the various temperature rests activate different enzymes depending upon the type of malt being used, its modification level, and the intention of the brewer. The activity of these enzymes convert the starches of the grains to dextrins and then to fermentable sugars such as maltose. A mash rest from 49–55 °C (120–131 °F) activates various proteases, which break down proteins that might otherwise cause the beer to be hazy. This rest is generally used only with undermodified (i.e. undermalted) malts which are decreasingly popular in Germany and the Czech Republic, or non-malted grains such as corn and rice, which are widely used in North American beers. A mash rest at 60 °C (140 °F) activates β-glucanase, which breaks down gummy β-glucans in the mash, making the sugars flow out more freely later in the process. In the modern mashing process, commercial fungal based β-glucanase may be added as a supplement. Finally, a mash rest temperature of 65–71 °C (149–160 °F) is used to convert the starches in the malt to sugar, which is then usable by the yeast later in the brewing process. Doing the latter rest at the lower end of the range favours β-amylase enzymes, producing more low-order sugars like maltotriose, maltose, and glucose which are more fermentable by the yeast. This in turn creates a beer lower in body and higher in alcohol. A rest closer to the higher end of the range favours α-amylase enzymes, creating more higher-order sugars and dextrins which are less fermentable by the yeast, so a fuller-bodied beer with less alcohol is the result. Duration and pH variances also affect the sugar composition of the resulting wort. https://en.wikipedia.org/wiki/Brewing General Verzuckerungsrast (Brauerei) [f] saccharification rest (brewery) http://termbank.com/en/german-english/verzuckerungsrast (bra... Verzuckerungsrast f, Verzuckerungszeit f(ferm) saccharification period (rest, time) https://books.google.com/books?id=1BnYAwAAQBAJ&pg=PA719&lpg=... |
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saccharification process Explanation: Only thing that makes sense |
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