Unit 24: BREWING SCIENCE

Unit 24: BREWING SCIENCE
Brewing Science A/601/1687
LO1 Understand fermentation systems
Understand fermentation systems Microbial groupings: microbial range and form
Unicellular fungi: importance to the fermentation process especially
Saccharomyces species History of fermentation advances: metabolic pathways of
respiration; dynamics of anaerobic respiration/fermentation; methods of
controlling fermentation (top and bottom); principal steps in the brewing
process
1.1 discuss

Theories and concept of human development and behavior

Applying promotional techniques
microbial range and form
1.2 evaluate
the basic biological concepts of fermentation design
1.3
discuss the principal steps of the brewing process
LO2 Understand the biochemistry of malting, mashing and conversions in the
copper

Understand the biochemistry of malting, mashing and conversions in the copper
Barley physiology: choice of cereal; biochemical changes affected by the
malting process Wort composition: biochemical/biophysical conversions Malting
process: the enhancement of diastatic power; control of N2-content; development
of colour Mashing process: the ionic balance of the liquor (Burtonization);
factors affecting extraction and enzymatic conversion in the grist; importance
of temperature and time controls; monitoring ‘run-off’ from the mash tun for
turbidity and specific gravity Hop variety: varieties of hops available
(including brief histories and geographical location); characteristic
properties of each variety; hop additions to brews (biochemistry of action);
hop quality (appearance, feel and aroma) Hop biochemistry: the ratio of α and
β-acids; oxidative conversions to humulones and hulupones; the effect of seed
content on hop property and the principle contributors to aroma The copper:
inactivation of enzymes; precipitation of proteins, polyphenols and some
lipids; production of hop-derived flavours and aromas; sterilisation of the
wort; further precipitation of calcium phosphate [Ca3(PO4)2] and its effect on
pH; the distillation of volatile materials; water evaporation and subsequent
wort concentration; enhancement of colour (caramelization, melanoidin
formation, oxidation of tannins); reduction of surface tension Practical
control: timescales involved in boiling and the stage points of hop
introduction
2.1 discuss the
role of barley in the malting process, highlighting the biochemical changes in
the malting and mashing process
2.2 justify the
practical controls and monitoring systems needed to ensure uniformity of
clarified wort ‘run-off’
2.3 discuss the variety of hops available
2.4 discuss the biochemical conversions that
take place during the boiling and hopping process
2.5 evaluate the practical systems used to maximise
flavour and colour profiles and ensure uniformity of the end product

[caption id="attachment_12516" align="alignleft" width="583"]HND Assignment Help HND Assignment Help[/caption]

LO3 Understand yeast physiology and microbiology

Understand yeast physiology and microbiology Yeast physiology: Saccharomyces
cerevisiae, Saccaromyces carlsbergensis, Saccaromyces uvarum, plus a selection
of yeast strains and their properties; differences between topfermenting and
bottom-fermenting strains; the role of recombinant DNA technology in future
yeast research; economic role Yeast chemistry: yeast metabolism of
macronutrients and the effect of these metabolites on the fermentation product;
yeast metabolism of micronutrients and their effect on product quality; the
role of exoenzymes; cell-permeability and physiological state; the importance
of aeration to the fermentation process
Be able to identify fermentation and associated
quality control systems Physical control systems: parameters instrumental in
determining pitching rate; effect that fluctuation of temperature control will
have on yeast physiology and end-product quality; the relationships between
hydrometer readings, temperature, specific and original gravities; determining
when a fermentation has ‘run its course’ (end-point determinants); remedial
measures to correct fermentation deviance Physiology of human sensory
perception: biology of human senses Beer flavour influences: key contributing
agents to beer flavour ie yeast (pitching rate, viability/vitality, strain
purity/contamination), wort composition (dissolved O2 concentration, OG,
temperature, adjuncts and trub), fermentation vessel (size and geometry) Beer
flavour biochemistry: specific beer flavourings such as CO2, ethanol, glycerol,
fusel oils, esters, organic acids, aldehydes, ketones, S2-compounds Industrial
quality control: the industry practices of product evaluation; blind tasting
philosophy; factors affecting the flavours of ‘regional’ beer styles and types
3.1 analyse the
physiological and economic role played by yeasts in fermentation systems
3.2 discuss the
biochemical conversions affected by yeasts during fermentation
3.3 discuss how
these conversions can be controlled by environmental ‘adjustment’
3.4
assess the present and suggest future roles played by industry in the
development of more active fermentation strains
LO4 Be able to identify fermentation and associated quality control systems
Be able to identify fermentation and associated
quality control systems Physical control systems: parameters instrumental in
determining pitching rate; effect that fluctuation of temperature control will
have on yeast physiology and end-product quality; the relationships between
hydrometer readings, temperature, specific and original gravities; determining
when a fermentation has ‘run its course’ (end-point determinants); remedial
measures to correct fermentation deviance Physiology of human sensory

Travel and tourism Management
perception: biology of human senses Beer flavour influences: key contributing
agents to beer flavour ie yeast (pitching rate, viability/vitality, strain
purity/contamination), wort composition (dissolved O2 concentration, OG,
temperature, adjuncts and trub), fermentation vessel (size and geometry) Beer
flavour biochemistry: specific beer flavourings such as CO2, ethanol, glycerol,
fusel oils, esters, organic acids, aldehydes, ketones, S2-compounds Industrial
quality control: the industry practices of product evaluation; blind tasting
philosophy; factors affecting the flavours of ‘regional’ beer styles and types

4.1 apply the main concepts of regulatory control of a fermentation
4.2 create relevant data sources to identify SG and predict a brew’s final OG
4.3 analyse the contributory factors that determine beer flavour
Unit 4 Marketing principle
4.4 plan and carry out sensory and quality analysis of different beers to account for regional characteristics of similar brews in the industry

 

Unit 4 – Personal  and professional development in health and social care

Check other papers
http://btechndcourse.blogspot.in/2014/07/unit-14-tour-operator-management.html
http://btechndcourse.blogspot.in/2014/07/unit-1-contemporary-hospitality-industry.html
http://btechndcourse.blogspot.in/2014/07/unit-1-contemporary-hospitality.html
http://btechndcourse.blogspot.in/2014/07/unit-2-finance-in-hospitality-industry.html
http://btechndcourse.blogspot.in/2014/07/unit-3-customer-service.html
http://btechndcourse.blogspot.in/2014/07/unit-4-research-project.html
http://btechndcourse.blogspot.in/2014/07/unit-5-food-and-beverage-operations.html
http://btechndcourse.blogspot.in/2014/07/unit-6-rooms-division-operations.html
http://btechndcourse.blogspot.in/2014/07/need-help-for-btec-hnd-paper.html
http://btechndcourse.blogspot.in/2014/07/hnd-hospitality-management-health.html
http://btechndcourse.blogspot.in/2014/07/world-food.html

Influences on health and social care organization 
http://btechndcourse.blogspot.in/2014/07/contemporary-gastronomy.html
http://btechndcourse.blogspot.in/2014/07/planning-and-managing-food-production.html
http://btechndcourse.blogspot.in/2014/07/menu-planning-and-product-development.html
http://btechndcourse.blogspot.in/2014/07/brewing-science.html
http://btechndcourse.blogspot.in/2014/07/law-for-licensed-premises.html
http://btechndcourse.blogspot.in/2014/07/cellar-and-bar-operations-management.html
http://btechndcourse.blogspot.in/2014/07/small-business-enterprise.html
http://btechndcourse.blogspot.in/2014/07/business-health-check.html
http://btechndcourse.blogspot.in/2014/07/external-business-environment.html
http://btechndcourse.blogspot.in/2014/07/facilities-operations-and-management.html
http://btechndcourse.blogspot.in/2014/07/quality-management-in-business.html
http://btechndcourse.blogspot.in/2014/07/sales-development-and-merchandising.html
http://btechndcourse.blogspot.in/2014/07/on-licensed-trade-management.html
http://btechndcourse.blogspot.in/2014/07/hospitality-contract-and-event.html
http://btechndcourse.blogspot.in/2014/07/conference-and-banqueting-management.html
http://btechndcourse.blogspot.in/2014/07/hospitality-operations-management.html
http://btechndcourse.blogspot.in/2014/07/unit-11-resource-management-in.html
http://btechndcourse.blogspot.in/2014/07/work-based-experience.html
http://btechndcourse.blogspot.in/2014/07/unit-9-human-resource-management-for.html
http://btechndcourse.blogspot.in/2014/07/unit-8-marketing-in-hospitality.html
http://btechndcourse.blogspot.in/2014/07/unit-7-developing-manager.html

Get Assignment help for this assignment at hndassignmenthelp@gmail.com

[recent_posts limit="12"]

 

Comments