Beer chemistry
The chemical compounds in beer give it a distinctive taste, smell and appearance. The majority of compounds in beer come from the metabolic activities of plants and yeast and so are covered by the fields of biochemistry and organic chemistry. The main exception is that beer contains over 90% water and the mineral ions in the water (hardness) can have a significant effect upon the taste.
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Beer chemistry
The chemical compounds in beer give it a distinctive taste, smell and appearance. The majority of compounds in beer come from the metabolic activities of plants and yeast and so are covered by the fields of biochemistry and organic chemistry. The main exception is that beer contains over 90% water and the mineral ions in the water (hardness) can have a significant effect upon the taste.
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Biochemia piwa obejmuje przemi ...... u sensorycznego gotowego piwa.
@pl
The chemical compounds in beer ...... ificant effect upon the taste.
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Biochemia piwa obejmuje przemi ...... hemiczne aspekty ich przemian.
@pl
The chemical compounds in beer ...... ificant effect upon the taste.
@en
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Beer chemistry
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Biochemia piwa
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