Biochemistry of Beer Fermentation
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Beschreibung
Beer is the most popular alcoholic beverage in the world. Yet, behind each glass of beer there is an enormous amount of work invested. If the first image that comes to your mind is the lifting of heavy bags of malt or carrying kegs, guess again! Most of the work involved in brewing is carried out by “microworkers” – yeast and their enzymes! These special helpers are responsible for catalyzing the vast majority of the biochemical reactions occurring in all steps that gradually transform the sugary wort into beer. This book not only provides readers with an overview of the whole biochemical process involved in beer fermentation, but also reviews the latest findings in this delightful field, making it essential reading for both scientists and brewing enthusiasts
Provides an overview of the entire biochemical process involved in beer fermentation Reviews the newest findings in brewing biochemistry Essential for both scientists and enthusiasts of the beer brewing science Includes supplementary material: sn.pub/extras
Autor*in
Eduardo Pires
Themen in »Biochemistry of Beer Fermentation«
beer maturation biochemical processes in brewing brewing yeast physiology and metabolism fermentation biochemistry yeast metabolism