fermentacja: Brewing

Evidence: 100 • authority: 72

Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since at least the 11th millennium BC, and archaeological evidence suggests that prehistoric peoples and later civilisations, including those in ancient Egypt, China, and Mesopotamia, brewed beer. Since the nineteenth century the brewing industry has been part of most western economies. The basic ingredients of beer are water and a fermentable starch source such as malted barley. Most beer is…

Evidence: 76 • authority: 72

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Evidence: 48 • authority: 92

Understanding How Chemical Pollutants Arise and Evolve in the Brewing Supply Chain: A Scoping Review.. In this study, a critical review was carried out using the Web of Science TM Core Collection database to analyse the scientific literature published to date to identify lines of research and future perspectives on the presence of chemical pollutants in beer brewing. Beer is one of the world's most popular drinks and the most consumed alcoholic beverage. However, a widespread challenge with potential implications for human and animal health is the presence of physical, chemical, and/or microbiological contaminants in beer. Biogenic amines, heavy metals, mycotoxins, nitrosamines, pesticides,…

Evidence: 48 • authority: 72

Evidence: 42 • authority: 72

Tea is an aromatic beverage prepared by infusion of hot or boiling fresh water with fresh or cured leaves of Camellia sinensis, an evergreen shrub native to East Asia that originated in the borderlands of southwestern China, northeast India and northern Myanmar. Tea has a stimulant effect in humans primarily due to its caffeine content. After plain drinking water, tea is the most widely consumed beverage in the world. There are many varieties of tea according to differences in cultivars, processing and blends; some have a cooling, slightly bitter and astringent flavor, while others have taste profiles that include sweet, nutty, floral or grassy notes. Traditionally, tea is made by steeping…

Evidence: 42 • authority: 92

Buckwheat and Amaranth as Raw Materials for Brewing, a Review.. Globally, beer is considered the most-consumed low-alcohol beverage, it ranks third, after water and tea, in the top sales of these drinks. New types of beer are the result of the influence of several factors, including innovations in science and technology, changing requirements for food consumption of the population, competition between producers, promotion of food for health, flavor, and quality, the limited nature of traditional food resource raw materials, and the interest of producers in reducing production costs. Manufacturers are looking for new solutions for obtaining products that meet the requirements of consumers, a…

Evidence: 42 • authority: 92

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Evidence: 42 • authority: 88

Evidence: 36 • authority: 72

Coffee is a beverage brewed from roasted, ground coffee beans. Dark-colored and bitter, coffee has a stimulating effect on humans due to its caffeine content; however decaffeinated coffee is also commercially available. There are also various coffee substitutes. Coffee production begins when the seeds from coffee cherries, the Coffea plant's fruits, are separated to produce unroasted green coffee beans. The "beans" are roasted and then ground into fine particles. Coffee is brewed from the ground roasted beans, which are typically steeped in hot water before being filtered out. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a vari…

Evidence: 36 • authority: 80

FLOCCULATION MECHANISMS OF TOP AND BOTTOM FERMENTING BREWING YEAST