Siebel - Brewing Terminology

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Papain	A proteolytic enzyme obtained from the latex of papaya used by brewers to increase the stability of their beer.

Pasteurization	Exposure of coldest point in packaged beer to 140°F or 60°C., for one Unit (PU) minute.

Pathogen	Disease-causing organism.

Pectin	A group of substances which consists entirely of a long chain of galacturonic acid units, some of which are esterified with methylalcohol; water dispersable. In the presence of acids and sugar, pectin forms the basis of household jellies.

Pentosan	Any one of a group of anhydropentose residues which generally occur as polysaccharides in plant materials and which can be hydrolyzed by acid to pentose sugars.

Pepsin	A proteolytic enzyme secreted in the stomach of higher animals, used as a digestive.

Peptide	Two or more amino acids joined by a linkage called a peptide bond.

Peptize	To bring into colloidal solution.

Peptonize	To digest or dissolve by a proteolytic ferment.

Peronospora	A hop disease, see "mildew."

Phenol	Any one of a series of aromatic hydroxyl derivatives which has the OH group directly attached to the benzene ring. Specifically the term phenol is applied to carbolic acid, C6H5OH.

Phenotype	Observable characteristics, resulting from interaction between an organism's genetic make-up and the environment. Cf. Genotype.

Photometer	An instrument which measures the intensity of light. (See Spectrophotometer).

Photosynthesis	Conversion by plants of light energy into chemical energy, which is then used to support the plants' biological processes.

Pitching	To add yeast to wort.

Plasma	The fluid (noncellular) fraction of blood.

Plasmid	A small circular form of DNA that carries certain genes and is capable of replicating independently in a host cell.

Plastic	A substance capable of or the property of being deformed continuously and permanently in any direction without rupture, under a stress greater than the yield value.

Polyclonal	Derived from different types of cells. Cf. Monoclonal.

Polymer	A long molecule of repeated subunits.

Polymerase	General term for enzymes that carry out the synthesis of nucleic acids.

Polypeptide	Long chain of amino acids joined by peptide bonds.

Precipitate	To separate in solid form, as from a solution. A substance separated from a solution.

Preserve	To keep from decaying.

Prokaryote	An organism (e.g. bacterium, virus, blue-green alga) whose DNA is not enclosed within a nuclear membrane. Cf. Eukaryote.

Promoter	A DNA sequence that is located in front of a gene and controls gene expression. Promoters are required for binding of RNA polymerase to initiate transcription.

Propagate	To be produced or multiplied by generation. To cause to spread, to multiply as by seeds, cuttings, etc.

Protease	Proteolytic enzyme which breaks down high molecular weight proteins into lower molecular weight. Proteases in malt are active during the protein rest at 40°C.-55°C. in the mash. Commercial proteases of plant, fungi, or bacterial origin are used in the brewhouse to supplement malt protease and more prominently in the cellar to chillproof the beer.

Protein	Any one of a class of naturally occurring compounds containing carbon, hydrogen, oxygen, nitrogen, often sulfur, phosphorus, occasionally iron and a few other elements. They are essentially very complex combinations of amino acids and are constituents of all living cells, both animal and vegetable. Since most proteins contain about 16% nitrogen, it is customary in analytical chemistry to multiply the total nitrogen by the factor 6.25 in computing the percent of protein in a sample.

Protein	A molecule composed of amino acids. There are many types of proteins, all carrying out a number of different functions essential for cell growth.

Protoplasm	The essential substance both of the cell body and nucleus of cells of animals and plants. Protoplasm ordinarily is a viscous translucent material, holding fine granules in suspension.

Protoplast	The cellular material that remains after the cell wall has been removed.

Pure culture	In vitro growth of only one type of microorganism.

Pycnometer	Narrow mouth flask used to determine the specific gravity of wort or beer.

pH	The negative logarithm of the hydrogen ion concentration. pH values range from 0 to 14, below 7 being the acid range and above 7 the basic range.

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