| dc.contributor.author | Martínez Padrón, Eddy | |
| dc.contributor.author | Rojas Estrada, Fabián Enrique | |
| dc.contributor.author | Sarabia Aguila, Bárbara Darema | |
| dc.date.accessioned | 2024-03-13T15:23:06Z | |
| dc.date.available | 2024-03-13T15:23:06Z | |
| dc.date.issued | 2023 | |
| dc.identifier.citation | Martínez Padrón, E., Rojas Estrada, F., Sarabia Aguila, B., (2023). Elaboración de cerveza. Monografía. Universidad de Matanzas | es |
| dc.identifier.isbn | 978-959-16-5074-0 | |
| dc.identifier.uri | http://rein.umcc.cu/handle/123456789/3234 | |
| dc.description | Beer brewing is divided into two main processes: the conversion of the starch of a cereal into
fermentable sugars by the action of enzymes found in malt and the subsequent alcoholic
fermentation of the same by the action of yeast. The four basic ingredients involved in making beer
are: malt, water, hops and yeast. Malt is the initial element in brewing beer, consisting mainly of
barley seeds that have germinated for a limited period. Water is another main element that intervenes
not only in the initial moments of mixing with the malt, but also in some of the subsequent filtering.
Hops are a relatively modern ingredient in beer, providing a characteristic bitter taste and stabilizing the head. The yeast transforms the carbohydrates and amino acids in cereals into ethyl alcohol and
carbon dioxide through fermentation. Beer brewing is divided into two main processes: the
conversion of the starch of a cereal into fermentable sugars by the action of enzymes found in malt
and the subsequent alcoholic fermentation of the same by the action of yeast. The four basic
ingredients involved in making beer are: malt, water, hops and yeast. Malt is the initial element in
brewing beer, consisting mainly of barley seeds that have germinated for a limited period. Water is
another main element that intervenes not only in the initial moments of mixing with the malt, but also
in some of the subsequent filtering. Hops are a relatively modern ingredient in beer, providing a
characteristic bitter taste and stabilizing the head. The yeast transforms the carbohydrates and amino
acids in cereals into ethyl alcohol and carbon dioxide through fermentation. | es |
| dc.description.abstract | La elaboración de cerveza se divide en dos procesos principales: la conversión del almidón de un
cereal en azúcares fermentables por acción de las enzimas que se encuentran en la malta y la
posterior fermentación alcohólica de los mismos por la acción de la levadura. Los cuatro ingredientes
básicos que intervienen en la elaboración de la cerveza son: malta, agua, lúpulo y levadura. La malta
es el elemento inicial de la elaboración de la cerveza, constituida principalmente por semillas de
cebada que han germinado durante un período limitado. El agua es otro elemento principal que
interviene no solo en los momentos iniciales de mezclado con la malta, sino también en algunos de
los filtrados posteriores. El lúpulo es un ingrediente relativamente moderno en la cerveza, que
proporciona un sabor amargo característico y estabiliza la espuma. La levadura transforma mediante
fermentación los glúcidos y los aminoácidos de los cereales en alcohol etílico y dióxido de carbono | es |
| dc.language.iso | es | es |
| dc.publisher | Monografía. Universidad de Matanzas | es |
| dc.subject | agua | es |
| dc.subject | cerveza | es |
| dc.subject | enzimas | es |
| dc.subject | lúpulo | es |
| dc.subject | levadura | es |
| dc.subject | malta | es |
| dc.title | Elaboración de cerveza | es |
| dc.title.alternative | Beer making | es |
| dc.type | Article | es |
