Tag: beer

Beer can be thought of as a diluted ethanol solution containing a variety of organic compounds. These organic molecules are subjected to a range of chemical reactions that occur during fermentation, storage, and finally determine the beer’s unique ageing as well as its quality. Author (S) Details Topwe Milongwe...

The principal constituents of the commodities used for brewing are fungi, yeasts and bacteria, common microorganisms arising from the field or storage facilities. Along with metabolites from plants, their metabolites lead to the consistency and protection of the final products – malt and beer. The microorganisms most commonly associated...