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首页> 外文期刊>Current Protocols in Microbiology >A Hands-On Guide to Brewing andAnalyzing Beer in the Laboratory
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A Hands-On Guide to Brewing andAnalyzing Beer in the Laboratory

机译：啤酒酿造andAnalyzing实践指南实验室

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摘要

Beer would not exist without microbes. During fermentation, yeast cells convertcereal-derived sugars into ethanol and CO_2. Yeast also produces a widearray of aroma compounds that influence beer taste and aroma. The complexinteraction between all these aroma compounds results in each beer having itsown distinctive palette. This article contains all protocols needed to brew beerin a standard lab environment and focuses on the use of yeast in beer brewing.More specifically, it provides protocols for yeast propagation, brewingcalculations and, of course, beer brewing. At the end, we have also includedprotocols for analyses that can be performed on the resulting brew, with a focuson yeast-derived aroma compounds.
机译：啤酒没有微生物将不复存在。convertcereal-derived发酵、酵母细胞糖转化为乙醇和二氧化碳。widearray香气化合物的影响啤酒的味道和香味的。所有这些香气化合物之间的结果啤酒有它自己独特的调色板。文章包含所有协议需要啤酒beerin标准的实验室环境和关注在啤酒酿造酵母的使用。具体地说,它提供了用于酵母的协议传播,brewingcalculations,当然,啤酒酿造。includedprotocols分析,可以上执行产生的酿造,聚焦子yeast-derived芳香化合物。

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