Chemical reactions in beer

• Autor: Morales-Toyo, Miguel
• Formato: artículo
• Fecha de Publicación: 2018
• Institución: Pontificia Universidad Católica del Perú
• Repositorio: Revistas - Pontificia Universidad Católica del Perú
• Lenguaje: español
• OAI Identifier: oai:revistaspuc:article/20105
• Enlace del recurso: http://revistas.pucp.edu.pe/index.php/quimica/article/view/20105
• Nivel de acceso: acceso abierto
• Materia: Beer; Brewing; Chemical Composition; Reactions; Stability; Cerveza; Elaboración de Cerveza; Reacciones; Composición Química

Beer is a complex alcoholic beverage made from barley (malt), hops, water and yeast. Chemically, beer can be considered as a water-ethanol solution with an acid pH (pH around 4.2) which contains hundreds of dissolvedmolecules. Thermodynamically, a bottle of beer is a closed system and will thus strive to reach a status of minimal energy and maximal entropy. Consequently, molecules can undergo different reactions and change their chemical composition during storage. Moreover degradation of molecules to concentrations below the flavour threshold may cause loss of initial fresh beer flavours. In this article, we discussed the fundamental reactionsin beer and their mechanisms from brewing to storage.