Brewing and Distilling Yeasts
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Beschreibung
This book is an overview considering yeast and fermentation. The similarities and differences between yeasts employed in brewing and distilling are reviewed. The implications of the differences during the production of beer and distilled products (potable and industrial) are discussed. This Handbook includes a review of relevant historical developments and achievements in this field, the basic yeast taxonomy and biology, as well as fundamental and practical aspects of yeast cropping (flocculation), handling, storage and propagation. Yeast stress, vitality and viability are also addressed together with flavor production, genetic manipulation, bioethanol formation and ethanol production by non-Saccharomyces yeasts and a Gram-negative bacterium. This information, and a detailed account of yeast research and its implications to both the brewing and distilling processes, is a useful resource to those engaged in fermentation, yeast and their many products and processes.
Covers all aspects of brewing and distilling yeasts
Comprehensive overview on theory and application of yeasts in brewery and distillery
Gives an outlook on future developments in yeast technology
Covers all aspects of brewing and distilling yeasts Comprehensive overview on theory and application of yeasts in brewery and distillery Gives an outlook on future developments in yeast technology
Autor*in
Graham G. Stewart
Themen in »Brewing and Distilling Yeasts«
Yeast Brewing Yeast Distilling Yeast Yeast Culture Bioethanol Killer Yeasts Yeast nutrition Handbook Yeast viability beer and ale production Brewing Distilling Fermentation brewing strains industrial alcohol production