Professional Documents
Culture Documents
advances:
metabolic
pathways
of
respiration;
dynamics
of
anaerobic
economic role Yeast chemistry: yeast metabolism of macronutrients and the effect of these
metabolites on the fermentation product; yeast metabolism of micronutrients and their effect on
product quality; the role of exoenzymes; cell-permeability and physiological state; the
importance of aeration to the fermentation process
UNIT 24: BREWING SCIENCE
LO4 Be able to identify fermentation and associated quality control systems Physical
control
systems: parameters instrumental in determining pitching rate; effect that fluctuation of
temperature control will have on yeast physiology and end-product quality; the relationships
between hydrometer readings, temperature, specific and original gravities; determining when a
fermentation has run its course (end-point determinants); remedial measures to correct
fermentation deviance Physiology of human sensory perception: biology of human senses Beer
flavour influences: key contributing agents to beer flavour ie yeast (pitching rate, viability/vitality,
strain purity/contamination), wort composition (dissolved O2 concentration, OG, temperature,
adjuncts and trub), fermentation vessel (size and geometry) Beer flavour biochemistry: specific
beer flavourings such as CO2, ethanol, glycerol, fusel oils, esters, organic acids, aldehydes,
ketones, S2-compounds Industrial quality control: the industry practices of product evaluation;
blind tasting philosophy; factors affecting the flavours of regional beer styles and types
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UNIT 24: BREWING SCIENCE
Learning outcomes and assessment criteria
Learning outcomes
On successful completion of this unit a learner will:
LO1 Understand fermentation systems
Assessment criteria for pass
The learner can:
1.1 discuss microbial range and form
unit
can
be
linked
with
the
following
units
within
the
qualification:
Unit 16: Sales Development and Merchandising Unit 22: Cellar and Bar Operations
Management Unit 23: Law for Licensed Premises.This unit also links to the following
Management NVQ unit:
A2: Manage your own resources and professional development.
Essential requirements
Learners must have access to laboratory facilities, food sensory facilities (for flavour evaluations
and blind tastings) and the use of a micro-brewery facility. Site visits and guest speakers from
industry will enhance delivery.Employer engagement and vocational contexts
A visit to a local brewery or micro-brewery will substantially enhance the delivery of this unit.
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