A chain of galacturonic acid that becomes gelatinous in the presence of sugars and acids. Monosaccharides from the decomposition of pentosans, unfermentable by yeast. Includes arabinose and xylose. This proteolytic enzyme works to break large and medium-sized protein molecules into amino acids. It is less thermal stable than protease so it is denatured quickly at higher temperatures.
Peptides enhance the fullness of beer.
A numerical measurement of acidity or alkalinity determined by the presence of hydrogen ions. The pH scale ranges in values from one to 14 with seven being neutral. A pH of lower than seven indicates acidity or the presence of more hydrogen ions. The lower the pH number, the higher the concentration of hydrogen ions and the stronger the acidity of the solution. Numbers above seven represent alkalinity with 14 representing the strongest alkali solution.