The Yeast in the Brewery

Management / Pure yeast cultures / Propagation

von

Manger, Hans-J.Annemüller, GerolfLietz, Peter

BuchGebunden

464 Seiten

Englisch

Versuchs- u. Lehranstalt f. Brauereierschienen am02.04.2018revised English Edition 2018

The brewing yeast Saccharomyces cerevisiae var. is the most important microorganism for the production of beer. Beside the raw materials malt, hops and water the properties of the yeast influence in a decisive way the quality of the end product beer and the productivity of the fermentation and maturation processes in the brewery. The Yeast in the Brewery is the English translation of a successful German publication written by Professor Dr. Gerolf Annemüller, Dr. Hans-J. Manger and Dr. Peter Lietz. On 460 pages the book describes the fundamental technical aspects of the industrial application of yeast in the brewing process.Major topics:â¢Some historical facts about the development of the pure yeast culturesâ¢Why it is necessary to regenerate the pitching yeast and what are their demands in the brewery?â¢Important microbiological and biochemical fundamentals of the yeast multiplication and their significance for the pure yeast culture and for the yeast propagationâ¢Machinery, equipment and plants for yeast pure culture and propagationâ¢Yeast management in the breweryâ¢Recovery of barm beer and alternatives of utilization of barm beer and surplus yeastThis 2nd revised English edition has been updated and corrections have been made, along with the addition of supplemental information in several chapters.mehr

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KlappentextThe brewing yeast Saccharomyces cerevisiae var. is the most important microorganism for the production of beer. Beside the raw materials malt, hops and water the properties of the yeast influence in a decisive way the quality of the end product beer and the productivity of the fermentation and maturation processes in the brewery. The Yeast in the Brewery is the English translation of a successful German publication written by Professor Dr. Gerolf Annemüller, Dr. Hans-J. Manger and Dr. Peter Lietz. On 460 pages the book describes the fundamental technical aspects of the industrial application of yeast in the brewing process.Major topics:â¢Some historical facts about the development of the pure yeast culturesâ¢Why it is necessary to regenerate the pitching yeast and what are their demands in the brewery?â¢Important microbiological and biochemical fundamentals of the yeast multiplication and their significance for the pure yeast culture and for the yeast propagationâ¢Machinery, equipment and plants for yeast pure culture and propagationâ¢Yeast management in the breweryâ¢Recovery of barm beer and alternatives of utilization of barm beer and surplus yeastThis 2nd revised English edition has been updated and corrections have been made, along with the addition of supplemental information in several chapters.

Details

ISBN/GTIN978-3-921690-85-7

ProduktartBuch

EinbandartGebunden

FormatGenäht

Verlag

Versuchs- u. Lehranstalt f. Brauerei

ErscheinungsortBerlin

ErscheinungslandDeutschland

Erscheinungsjahr2018

Erscheinungsdatum02.04.2018

Auflagerevised English Edition 2018