odfermentować
English translation: attenuate
| 10:47 Apr 29, 2013 |
| Polish to English translations [PRO] Science - Chemistry; Chem Sci/Eng | |||||||
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|  Selected response from: Polangmar Poland Local time: 02:46 | ||||||
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| 4 | attenuate |
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| Discussion entries: 5 | |
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Answers
4 hrs confidence: 
attenuate Explanation: 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... |
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