The Biotechnology of Malting and Brewing

Häftad, Engelska, 1991

Del 1 i serien Cambridge Studies in Biotechnology

705 kr

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Beskrivning

Now available in paperback for the first time, this book gives a clear, concise account of malting and brewing processes and the science on which they are based. There are chapters about barley and the malting of grain, about water, hops, and yeasts and bacteria as well as descriptions of fermentation and post-fermentation processes. The techniques of production of high-quality beers are also described. The whole description is placed within a biotechnological content: modern developments and the wider significance of the bacteria that commonly contaminate beer are carefully examined.

Produktinformation

Utgivningsdatum:1991-08-29
Mått:153 x 227 x 14 mm
Vikt:280 g
Format:Häftad
Språk:Engelska
Serie:Cambridge Studies in Biotechnology
Antal sidor:184
Förlag:Cambridge University Press
ISBN:9780521395533

Utforska kategorier

Recensioner i media

"This book is not a guide to beer making, but rather, details the scientific principles involved. Microbiologists and biochemists interested in fermentation industries will find the discussions of the preparations of malt and wort useful." Journal of the American Chemical Society

Innehållsförteckning

Preface; Abbreviations list; 1. Introduction; 2. Barley - the key material; 3. Malt - a package of enzymes and food substances; 4. Water - its function in brewing; 5. Sweet wort production; 6. Hops and wort boiling; 7. Yeasts and brewery bacteria; 8. Fermentation - the fundamental process; 9. Post-fermentation treatments; Conversions list; Index.