Abstract
During primary fermentation yeast catalyzes a massive transformation of sugar into alcohol and carbon dioxide (CO2). A relatively small proportion of the sugar (perhaps 5-8%) is converted into yeast mass and a small, but vitally important, quantity of beer flavor Compounds. The product is indubitably beer. This beer however is far from suitable for sale because it contains suspended particles and is therefore hazy, lacks sufficient carbonation, the flavor is not fully matured, it is physically and microbiologically unstable and its flavor/color may need to be adjusted. Finishing processes correct these shortcomings. Maturation, carbonation, clarification and stabilization comprise the objectives of finishing processes.
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© 2001 Springer Science+Business Media New York
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Lewis, M.J., Young, T.W. (2001). Finishing processes. In: Brewing. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-0729-1_19
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DOI: https://doi.org/10.1007/978-1-4615-0729-1_19
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-306-47274-9
Online ISBN: 978-1-4615-0729-1
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