Search resultsThe composition of beer
Title
The composition of beer
Publication type
Journal Article
Year of Publication
2004
Authors
Journal
Cahiers de Nutrition et de Dietetique
Volume
39
Issue
SPEC. ISS. 1
Pagination
1S17 - 1S24
Date published
2004
ISBN
00079960 (ISSN)
Keywords
alcohol, amino acid, antioxidant, Antoxidants, beer, calcium, carboxylic acid, dextrin, fermentation technique, folic acid, food composition, genetic polymorphism, Hops, Humulus lupulus, magnesium, Malt, mineral, monosaccharide, phytoestrogen, polysaccharide, potassium, protein derivative, pyridoxine, review, sugar, vitamin B group, water, yeast
Abstract
Analysing the constituents of beer: type of malt, water and hob is important to understand the end product, which is elaborated by the alcoholic fermentation of wort. The properties of the yeast and the colour of the malt will determine the different types of beer and its components. The alcohol content can vary from 40 g/l on average to less than 7 g/l in "alcohol free" beers. The average sugar content is 35 g/l and can exceed 50 g/l for beers that are low in alcohol. The sugars found in beer are essentially dextrins or polysaccharides, with very few monosaccharides except in low alcohol beer. The presence of amino acids, vitamin B (especially B6 and folic acid), minerals (in particular potassium, calcium and magnesium), protein derivatives, organic acids and antioxidants, makes beer a unique beverage due to its constitutive polymorphism.