|
Finings
Finings are substances that are usually added at or near the completion of the processing of brewing wine, beer, and various nonalcoholic juice beverages. They are used to remove organic compounds, either to improve clarity or adjust flavor or aroma. The removed compounds may be sulfides, proteins, polyphenols, benzenoids, or copper ions. Unless they form a stable sediment in the final container, the spent finings are usually discarded from the beverage along with the target compounds that they capture. The term “finings” is a mass noun rather than a plural. Substances used as finings include egg whites, blood, milk, isinglass, and Irish moss. These are still used by some producers, but more modern substances have also been introduced and are more widely used, including bentonite, gelatin, casein, carrageenan, alginate, diatomaceous earth, pectinase, pectolyase, PVPP, kieselsol (colloidal silica), copper sulfate, dried albumen (egg whites), hydrated yeast, and activated ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brewing
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, fermenting the resulting sweet liquid with Yeast#Beer, yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilizations, including ancient Egypt and Mesopotamia, brewed beer. Since the nineteenth century the #brewing industry, brewing industry has been part of most western economies. The basic ingredients of beer are water and a Fermentation, fermentable starch source such as malted barley. Most beer is fermented with a brewer's yeast and flavoured with hops. Less widely used starch sources include millet, sorghum and cassava. Secondary sources (adjuncts), such as maize (corn), rice, or sugar, may also be used, sometimes to reduce cost, or to add a feature, such as addin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Isinglass
Isinglass () is a substance obtained from the dried swim bladders of fish. It is a form of collagen used mainly for the clarification or fining of some beer and wine. It can also be cooked into a paste for specialised gluing purposes. The English word origin is from the obsolete Dutch ''huizenblaas'' – ''huizen'' is a kind of sturgeon, and ''blaas'' is a bladder, or German ''Hausenblase'', meaning essentially the same. Although originally made exclusively from sturgeon, especially beluga, in 1795 an invention by William Murdoch facilitated a cheap substitute using cod. This was extensively used in Britain in place of Russian isinglass, and in the US hake was important. In modern British brewing all commercial isinglass products are blends of material from a limited range of tropical fish. The bladders, once removed from the fish, processed, and dried, are formed into various shapes for use. Foods and drinks Before the inexpensive production of gelatin and other compe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Albumen
Egg white is the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around fertilized or unfertilized egg yolks. The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo (when fertilized). Egg white consists primarily of about 90% water into which about 10% proteins (including albumins, mucoproteins, and globulins) are dissolved. Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain about 56% of the protein in the egg. Egg white has many uses in food (e.g. meringue, mousse) as well as many other uses (e.g. in the preparation of vaccines such as those for influenza). Composition Egg white makes up around two-thirds of a chicken egg by weight. Water co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polyvinylpolypyrrolidone
Polyvinylpolypyrrolidone (polyvinyl polypyrrolidone, PVPP, crospovidone, crospolividone, or E1202) is a highly cross-linked modification of polyvinylpyrrolidone (PVP). The cross-linked form of PVP is used as a disintegrant (see also excipients) in pharmaceutical tablets. PVPP is a highly cross-linked version of PVP, making it insoluble in water, though it still absorbs water and swells very rapidly generating a swelling force. This property makes it useful as a disintegrant in tablets. PVPP can be used as a drug, taken as a tablet or suspension to absorb compounds (so-called endotoxins) that cause diarrhea. (''Cf.'' bone char, charcoal.) It is also used as a fining to extract impurities (via agglomeration followed by filtration). It is used in winemaking. Using the same principle it is used to remove polyphenols in beer production and thus clear beers with stable foam are produced. One such commercial product is called Polyclar. PVPP forms bonds similar to peptidic bonds in prot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg White
Egg white is the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around fertilized or unfertilized egg yolks. The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo (when fertilized). Egg white consists primarily of about 90% water into which about 10% proteins (including albumins, mucoproteins, and globulins) are dissolved. Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain about 56% of the protein in the egg. Egg white has many uses in food (e.g. meringue, mousse) as well as many other uses (e.g. in the preparation of vaccines such as those for influenza). Composition Egg white makes up around two-thirds of a chicken egg by weight. Water co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tissue Hydration
Tissue hydration is the process of absorbing and retaining water in biological tissues. Plants Land plants maintain adequate tissue hydration by means of an outer waterproof layer. In soft or green tissues, this is usually a waxy cuticle over the outer epidermis. In older, woody tissues, waterproofing chemicals are present in the secondary cell wall that limit or inhibit the flow of water. Vascular plants also possess an internal vascular system that distributes fluids throughout the plant. Some xerophytes, such as cacti and other desert plants, have mucilage in their tissues. This is a sticky substance that holds water within the plant, reducing the rate of dehydration. Some seeds and spores remain dormant until adequate moisture is present, at which time the seed or spore begins to germinate. Animals Animals maintain adequate tissue hydration by means of (1) an outer skin, shell, or cuticle; (2) a fluid-filled coelom cavity; and (3) a circulatory system. Hydration of fat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Copper Sulfate
Copper sulfate may refer to: * Copper(II) sulfate, CuSO4, a common compound used as a fungicide and herbicide * Copper(I) sulfate Copper(I) sulfate, also known as cuprous sulfate, is an inorganic compound with the chemical formula Cu2 SO4. It is a white solid that has attracted little attention, in contrast to copper(II) sulfate. It is an unusual example of a copper(I) ..., Cu2SO4, which is uncommonly used * Copper(II) sulfate, CuSO4 is greenish blue Copper compounds {{Chem-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Colloidal Silica
{{Unreferenced, date=November 2021Colloidal silicas are suspensions of fine amorphous, nonporous, and typically spherical silica particles in a liquid phase. It may be produced by Stöber process from Tetraethyl orthosilicate (TEOS). Properties Usually they are suspended in an aqueous phase that is stabilized electrostatically. Colloidal silicas exhibit particle densities in the range of 2.1 to 2.3 g/cm3. Most colloidal silicas are prepared as monodisperse suspensions with particle sizes ranging from approximately 30 to 100 nm in diameter. Polydisperse suspensions can also be synthesized and have roughly the same limits in particle size. Smaller particles are difficult to stabilize while particles much greater than 150 nanometers are subject to sedimentation. Manufacture Colloidal silicas are most often prepared in a multi-step process where an alkali-silicate solution is partially neutralized, leading to the formation of silica nuclei. The subunits of colloidal silica parti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pectin Lyase
Pectin lyase (), also known as pectolyase, is a naturally occurring pectinase, a type of enzyme that degrades pectin. It is produced commercially for the food industry from fungi and used to destroy residual fruit starch, known as pectin, in wine and cider. In plant cell culture, it is used in combination with the enzyme cellulase to generate protoplasts by degrading the plant cell walls. Pectin lyase catalyzes the following process: :Eliminative cleavage of (1→4)-α-D-alacturonan methyl ester to give oligosaccharides with 4-deoxy-6-''O''-methyl-α,-D-galact-4-enuronosyl groups at their non-reducing ends This enzyme belongs to the family of lyases, specifically those carbon-oxygen lyases acting on polysaccharides. Nomenclature The systematic name of this enzyme class is (1→4)-6-''O''-methyl-α-D-galacturonan lyase. Other names in common use include: * endo-pectin lyase, * pectin methyltranseliminase, * pectin trans-eliminase, * pectolyase, * PL, * PMGL, * PNL, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pectinase
Pectinases are a group of enzymes that breaks down pectin, a polysaccharide found in plant cell walls, through hydrolysis, transelimination and deesterification reactions. Commonly referred to as pectic enzymes, they include pectolyase, pectozyme, and polygalacturonase, one of the most studied and widely used commercial pectinases. It is useful because pectin is the jelly-like matrix which helps cement plant cells together and in which other cell wall components, such as cellulose fibrils, are embedded. Therefore, pectinase enzymes are commonly used in processes involving the degradation of plant materials, such as speeding up the extraction of fruit juice from fruit, including apples and sapota. Pectinases have also been used in wine production since the 1960s. The function of pectinase in brewing is twofold, first it helps break down the plant (typically fruit) material and so helps the extraction of flavors from the mash. Secondly the presence of pectin in finished wine causes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Diatomaceous Earth
Diatomaceous earth (), diatomite (), or kieselgur/kieselguhr is a naturally occurring, soft, siliceous sedimentary rock that can be crumbled into a fine white to off-white powder. It has a particle size ranging from more than 3 μm to less than 1 mm, but typically 10 to 200 μm. Depending on the granularity, this powder can have an abrasive feel, similar to pumice powder, and has a low density as a result of its high porosity. The typical chemical composition of oven-dried diatomaceous earth is 80–90% silica, with 2–4% alumina (attributed mostly to clay minerals), and 0.5–2% iron oxide. Diatomaceous earth consists of the fossilized remains of diatoms, a type of hard-shelled microalgae. It is used as a filtration aid, mild abrasive in products including metal polishes and toothpaste, mechanical insecticide, absorbent for liquids, matting agent for coatings, reinforcing filler in plastics and rubber, anti-block in plastic films, porous support for c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alginate
Alginic acid, also called algin, is a naturally occurring, edible polysaccharide found in brown algae. It is hydrophilic and forms a viscous gum when hydrated. With metals such as sodium and calcium, its salts are known as alginates. Its colour ranges from white to yellowish-brown. It is sold in filamentous, granular, or powdered forms. It is a significant component of the biofilms produced by the bacterium ''Pseudomonas aeruginosa'', a major pathogen found in the lungs of some people who have cystic fibrosis. The biofilm and ''P. aeruginosa'' have a high resistance to antibiotics, but susceptible to inhibition by macrophages. Structure Alginic acid is a linear copolymer with homopolymeric blocks of (1→4)-linked β-D- mannuronate (M) and α-L- guluronate (G) residues, respectively, covalently linked together in different sequences or blocks. The monomers may appear in homopolymeric blocks of consecutive G-residues (G-blocks), consecutive M-residues (M-blocks) or alterna ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
