and carbon dioxide being made by the yeast, what other reactions occur during fermentation?
besides alcohol
Jun 04, 2004
8 Replies
yummy goodness (taste)
expectation
This is a _huge_ topic, and one not best addressed in a NG. If you're really interested, go to a library and do some research.
Tom S
why? are the Usenet participants just too stupid in your opinion?
Well, you've got your fruity esters, DMS, acetaldehyde, fusel alcohols, the list goes on and on.... the complexity of the reactions is why there are so many different styles of beer. Each beer has got its own unique chemistry.
I wasn't imply that. Why are you inferring such a condescending tone from me?
I don't happen to have an online reference at my fingertips, and the winemaking books I have that go into this topic are 'way too thick to transcribe here.
See if you can find a copy of "Technology of Wine Making" by Amerine (et.al.). That covers the subject in quite a bit of detail.
Tom S
See if you can find a copy of "Technology of Wine Making" by Amerine
ok thanks.
Patience.
__Stephen
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