__________ are more aromatic than ethanol and are associated with descriptors such as alcoholic, vinous, spicy, hot and even solvent-like.

________ are the result of an enzyme-catalyzed combination of alcohol (ethanol or fusel) and a fatty acid.

When yeast converts sugar to alcohol, the sugar undergoes intermediary changes including conversion to _______________ before becoming alcohol.

__________ is derived from α-acetolactate, an intermediary compound in yeast biosynthesis of the amino acid valine needed for cell growth.

_____________ is a common signature of many European lagers – it has natural antioxidant and antimicrobial properties that act as a reserve against the production of aldehydes during beer storage.

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