Yeast in brewing
69.99 €
The only thing available 2
Yeast in brewing
69.99 €
Saccharomyces cerevisiae yeast is the most important microorganism for beer production, its properties - along with malt, hops and water - determine the quality of the finished beer, and also determine the choice of fermentation and maturation method.
The book provides practical information on yeast management and propagation, which will help to assess the feasibility of individual parts of the technological process. The book examines the taxonomy of yeast, the requirements for seed yeast in a brewery, the reasons for the need for yeast regeneration, the composition of the yeast cell, and the physical characteristics of yeast biomass.
Calculations are given for the kinetics of the yeast propagation process and the need for nutrients and oxygen. Separate chapters are devoted to equipment for yeast propagation and yeast management in a brewery.
For specialists in brewing companies, microbiologists, and industry suppliers
The book provides practical information on yeast management and propagation, which will help to assess the feasibility of individual parts of the technological process. The book examines the taxonomy of yeast, the requirements for seed yeast in a brewery, the reasons for the need for yeast regeneration, the composition of the yeast cell, and the physical characteristics of yeast biomass.
Calculations are given for the kinetics of the yeast propagation process and the need for nutrients and oxygen. Separate chapters are devoted to equipment for yeast propagation and yeast management in a brewery.
For specialists in brewing companies, microbiologists, and industry suppliers
See also:
- All books by the publisher
- All books by the author