what is extract to the first knowelge check

Extract in Brewing

  • Extract is made up of substances dissolved in water from malt, adjuncts, and brewing salts, if used.

  • Hoff compounds become part of the extract when added later in the process.

  • Brewer adjusts time and temperature to influence enzymatic activity for degradation and solubility.

Carbohydrates and Proteins Overview

  • Key compounds in brewing include carbohydrates (starch, hemicellulose, glucans) and proteins (amino acids, peptides).

  • Focus on:

    • Structure of sugars and chain formation.

    • Basic structure of amino acids, leading to peptides and proteins.

    • Enzymes and their role in mashing.

Carbohydrate Family

  • Includes starch, hemicellulose, glucans, and cellulose.

  • Cellulose is a primary structural component of most plants but is not broken down during malting or brewing.

  • Carbohydrates consist of sugars linked in long chains or with branching:

    • Sugars are complex molecules consisting of a few dozen atoms.

Protein Family

  • Proteins are long-chain molecules made from nitrogen-containing components.

  • Structural roles include breakdown into smaller chains called peptides, which are shorter versions of proteins.

  • Both peptides and proteins are composed of amino acids, structured from nitrogen, hydrogen, carbon, and oxygen.

Significance of Carbohydrates

  • "Carbo" refers to carbon, "hydrate" to water—composed of carbon, hydrogen, and oxygen.

  • Generally, hydrogen to oxygen ratio is 2:1.

Hexoses

  • Hexoses are sugars with six carbons, having the general formula C6H12O6.

  • Arranged as a ring structure with one carbon outside the ring.

  • Focus on glucose, a specific hexose that can form different chains.

Simple and Complex Carbohydrates

  • Monosaccharides: Single sugar units; crucial in brewing (e.g., glucose).

  • Disaccharides: Two sugar units linked; maltose is key for brewers as it results from barley starch breakdown.

  • Other disaccharides include sucrose, lactose, and isomaltose (with lactose and isomaltose not metabolized by typical brewer's yeast).

Knowledge Check Q&A

  • Carbohydrates consist of carbon, hydrogen, and oxygen only (not nitrogen).

  • Hexose sugars have six carbon atoms; five are in a ring, one outside.

  • General formula for hexose is C6H12O6, with variations in arrangement affecting function.

  • Hydroxide group orientation at carbon number one:

    • Down = alpha orientation.

    • Up = beta orientation.

  • Hydrogen and hydroxyl group positions influence sugar shape and function; multiple sugars can have the same formula but different properties.