| 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.
Ãâó: www.brewsupplies.com/glossary.htm
|
|---|
Á¦Ç°¸í |
ÆÇ¸Å»ç |
º¸ÇèÄÚµå | ¼ººÐ/ÇÔ·® | ±¸ºÐ/º¸Çè±Þ¿© |
|---|
Á¦Ç°¸í |
ÆÇ¸Å»ç |
º¸ÇèÄÚµå | ¼ººÐ/ÇÔ·® | ±¸ºÐ/º¸Çè±Þ¿© |
|---|