| effervescence |
The bubbling-up or fizz in beer caused by dissolved carbon dioxide gas. See carbonation, carbon dioxide.
출처: www.ebrew.com/beer_glossary/beer-e.htm
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| effervescence |
IS THE FIZZINESS IN BEER ENZYMES ARE PROTEINS WHICH ACT AS CATALYSTS IN CHEMICAL REACTIONS ESTERS ARE COMPOUNDS FORMED BY COMBINING ALCOHOL AND ACID. MAINLY IN ALES AND HAS A FRUITY SMELL EXPERT AN EX IS A HAS BEEN AND A SPURT IS A BIG DRIP WITH A LOT OF FORCE BEHIND IT.
출처: www.brewsupplies.com/glossary.htm
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