PRODUCTION OF BEER AND WINE

Although the whole production processes for beer and wine are of considerable interest (especially if backed up by a visit to a brewery), only the role of yeast is a specific syllabus requirement. It is unnecessary, therefore, to teach the whole of the brewing or wine-making process.

In an examination question, an appropriate part of the brewing process might be presented along the following lines:

Sweet wort (sugary liquid) made from malt
v
Hops (or flavour) added and the liquid boiled

v

Cooled

v
Liquid placed into a fermenter and yeast added

v

Beer filtered and pasteurised


Candidates might legitimately be asked about the process taking place in the fermenter, but also for suggestions relating to the cooling and pasteurisation components, as an understanding of the relevant principles will have been gained from elsewhere in the syllabus

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