Apr 29, 2013 10:47
11 yrs ago
1 viewer *
Polish term
Proposed translations
4 hrs
Selected
attenuate
Atenuacja, odfermentowanie - zdolność drożdży do płytszego lub głębszego odfermentowania brzeczki. Drożdże o wysokim odfermentowaniu przerobią więcej cukrów na alkohol. Oznaczam jako O:n/ś/w (Odfermentowanie: niskie/średnie/wysokie).
Flokulacja - zdolność drożdży do zbijania się w grupy i opadania na dno. Drożdże o wysokiej flokulacji szybciej się klarują. Oznaczam jako F:n/ś/w (Flokulacja: niska/średnia/wysoka).
http://www.browar.biz/forum/showthread.php?t=71759
Attenuation:
Yeast is responsible for turning sweet wort into what we call "beer". Yeast consume the sugar in wort, and turn that sugar into CO2, alcohol, and flavor compounds. When yeast finish the fermentation process, they shut down, clump together, and fall to the bottom of the fermentor, or "flocculate". When yeast flocculate, it is easy to see that fermentation is done. But how can the brewer be sure? What if the flocculation is minimal, and yeast and CO2 stay in solution. How does the brewer really know when fermentation is done? The answer: by testing the degree of attenuation. Apparent attenuation percentage is the percentage of sugars that yeast consume. Attenuation varies between different strains. The fermentation conditions and gravity of a particular beer will cause the attenuation to vary, hence each strain of brewers yeast has a characteristic attenuation range. The range for brewers yeast is typically between 65-85%.
http://www.whitelabs.com/beer/homebrew/beginners-attenuation...
Flokulacja - zdolność drożdży do zbijania się w grupy i opadania na dno. Drożdże o wysokiej flokulacji szybciej się klarują. Oznaczam jako F:n/ś/w (Flokulacja: niska/średnia/wysoka).
http://www.browar.biz/forum/showthread.php?t=71759
Attenuation:
Yeast is responsible for turning sweet wort into what we call "beer". Yeast consume the sugar in wort, and turn that sugar into CO2, alcohol, and flavor compounds. When yeast finish the fermentation process, they shut down, clump together, and fall to the bottom of the fermentor, or "flocculate". When yeast flocculate, it is easy to see that fermentation is done. But how can the brewer be sure? What if the flocculation is minimal, and yeast and CO2 stay in solution. How does the brewer really know when fermentation is done? The answer: by testing the degree of attenuation. Apparent attenuation percentage is the percentage of sugars that yeast consume. Attenuation varies between different strains. The fermentation conditions and gravity of a particular beer will cause the attenuation to vary, hence each strain of brewers yeast has a characteristic attenuation range. The range for brewers yeast is typically between 65-85%.
http://www.whitelabs.com/beer/homebrew/beginners-attenuation...
Peer comment(s):
neutral |
Jakub Kościelniak
: Wszystkie słowniki, jakie udało mi się przegrzebać podają, że "attenuate" tylko w kontekście piwa/wina (np. Oxford: The conversion by yeasts of carbohydrates to alcohol, as in brewing and wine and spirit production.), ale czy można to uogólnić?
6 hrs
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1 KudoZ points awarded for this answer.
Comment: "pisałem "fermented""
Discussion
Janet R. Stein, Johan A. Hellebust, J. S. Craigie - 1973 - Science
The content of reducing sugars in the hydrolysate calculated as glucose, minus the content of reducing sugars in fermented hydrolysate also calculated as ...
Po zakończeniu fermentacji destylacja, aby określić stężenie alkoholu w odfermentowanych hydrolizatach
(to badania biomasy)
Attenuated to mi się z browarnictwem kojarzy ;-)