What is the enszime for in beer and wine?

Question

i have made beer and wine and a honey drink. well i helped to make em.

i remember some chemicals and notes.

i will start my own soon.

Answer 1

I don't know what your question really is.. But to make any alcohol you need some form of sugar and yeast.. The yeast will convert the sugar to alcohol.

Answer 2

Enzymes are proteins that exist naturally in nature and in this case barley. They are used to convert starches in the barley to sugars.

In wine & beer the enzymes play a role in fermentation of the sugars by yeast. But beer is in critial need or enzymes to produce sugars. Sugars for wine-making exists naturally in the grapes.

The enzymes (previously mentioned) are starch specific. They work by breaking the chemical bonds between the sugar units of starch. The result is a sweet sugar solution we use to make our beers.

Answer 3

the most likely enzyme for beer making would be beta amyalaise ,it helps to convert the maltriose in the barley  to maltose ,then further to glucose ,t*t is then that the yeast can attack the glucose to form the flavours and alcohols as well .there is also a second  enzyme that is some times used for high alcohol beers and that one is called alpha amylaise.it is used in very small quantities as it is quite potent and will ruin a batch of beer if more than 100 mg per liter is used in the wort stages

Answer 4

In beer-

In a word they are proteins.

Enzymes are natural active proteins in living cells. They act as catalyst in biological systems. They are highly specific, meaning they react on only one reaction type. For brewing we are concerned about two (sometimes 3) enzymes Alpha-amylase, and beta-amylase. We do not really need to be concerned with the protease (protein degrading) enzymes as the grains we use today are fully modified.

Alpha-amylase converts starch (long chain of sugar molecules) to the sugars maltotriose and dextrins. Beta-amylase converts dextrins to maltose, maltotriose, and alpha-dextrins. These starch and disaccharide degrading enzymes work together in a mash (hot water & crushed barley) to produce a sweet and nutrition solution called wort. The wort later being fermented by yeast.