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[null,"1.","Record Nr.",null,"UNINA9910495155103321"]
[null,null,"Autore",null,"Mosher Michael R."]
[null,null,"Titolo",null,"Brewing science : a multidisciplinary approach / / Michael Mosher and Kenneth Trantham"]
[null,null,"Pubbl/distr/stampa",null,"Cham, Switzerland : , : Springer, , [2021]"]
[{"$nulls":4},"©2021"]
[null,null,"ISBN",null,"3-030-73419-6"]
[null,null,"Edizione",null,"[Second edition.]"]
[null,null,"Descrizione fisica",null,"1 online resource (462 pages)"]
[null,null,"Disciplina",null,"663.3"]
[null,null,"Soggetti",null,"Brewing"]
[{"$nulls":4},"Beer"]
[{"$nulls":4},"Cervesa"]
[{"$nulls":4},"Elaboració de cervesa"]
[{"$nulls":4},"Llibres electrònics"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Includes index."]
[null,null,"Nota di contenuto",null,"Intro -- Preface -- To the Student -- To the Instructor -- Preface to the Second Edition -- Contents -- 1: Introduction to Brewing Science -- 1.1  Science and the Brewer -- 1.1.1  The Scientific Method -- 1.2  What Is Beer? -- 1.3  Some Common Conventions -- 1.3.1  Volume -- 1.3.2  Temperature -- 1.3.3  Weight -- 1.4  Yes Virginia, Beer Contains Alcohol -- 1.5  A Short History of Beer in the World -- 1.5.1  The Very Early Years -- 1.5.2  Beer in Europe Before 1500 -- 1.5.3  Colonization and the New World -- 1.5.4  Beer in Post-1700 Europe -- 1.5.5  Beer in the Far East -- 1.6  Beer in the United States -- 1.6.1  Beer Unites the Nation -- 1.6.2  Expansion Across the West -- 1.6.3  Temperance and Prohibition -- 1.6.4  Prohibition in the United States -- 1.6.5  Post-prohibition -- 1.6.6  Returning to the Home -- 1.7  The Current Market for Beer -- Laboratory Exercises -- Familiarization with Laboratory Measurements. -- Experiment -- Exploring the Internet -- Experiment -- 2: Beer Styles -- 2.1  Judging Beer -- 2.1.1  Beer Styles -- 2.1.2  Conforming to a Style -- 2.2  Parameters That Classify a Beer Style -- 2.2.1  Physical Parameters -- 2.3  Common Beer Styles -- 2.3.1  Lagers -- 2.3.1.1  European Lagers -- 2.3.1.2  English Lagers -- 2.3.1.3  American Lagers -- 2.3.1.4  Other Lagers -- 2.3.2  Ales -- 2.3.2.1  European Ales -- 2.3.2.2  English, Scottish, and Irish Ales -- 2.3.2.3  American Ales -- 2.3.3  Hybrids -- 2.4  Historical Beer Styles "]
[{"$nulls":4},"-- 2.5  How to Sample and Taste Beer -- 2.5.1  Beer Glasses -- 2.5.2  Serving Temperature -- 2.5.3  Sampling and Tasting -- Laboratory Exercises -- Density Measurements -- Equipment Needed -- Experiment -- SRM Determination -- Equipment Needed -- Experiment -- 3: Molecules and Other Matters -- 3.1  The Atom -- 3.1.1  Compounds -- 3.2  Laws that Govern Atoms, Molecules, and Ionic Compounds."]
[{"$nulls":4},"3.3  The World of Carbon-Containing Molecules -- 3.3.1  Basic Functional Groups in Brewing -- 3.3.2  Amino Acid Polymers -- 3.3.3  Drawing Organic Molecules -- 3.3.4  Naming Organic Molecules -- 3.4  Reactions of Organic Molecules -- 3.4.1  Oxidation and Reduction -- 3.4.2  Condensation Reactions -- 3.4.3  Isomerization Reactions -- 3.4.4  Radical Reactions -- 3.4.5  Maillard Reactions -- Laboratory Exercises -- Building Models in 3-D -- Equipment Needed -- Experiment -- 4: Overview of the Brewing Process -- 4.1  Overview of the Process -- 4.1.1  Agricultural -- 4.1.2  Malting -- 4.1.3  Milling -- 4.1.4  Mashing -- 4.1.5  Lautering and Sparging -- 4.1.6  Boiling -- 4.1.7  Fermenting -- 4.1.8  Maturing -- 4.1.9  Filtering -- 4.1.10  Packaging -- 4.2  Cleaning and Sterilizing -- 4.3  Inputs and Outputs -- 4.3.1  Water -- 4.3.2  Grains and Malts -- 4.3.3  Hops -- 4.3.4  Yeast -- 4.3.5  Finished Product -- Laboratory Exercises -- Sketch the Overview -- Research on Barley -- 5: Malting and Water -- 5.1  Biology of Barley -- 5.1.1  The Barley Corn -- 5.1.2  Barley and the Farmer -- 5.1.3  Barley Diseases and Pests -- 5.1.4  Sorting and Grading -- 5.2  Malting Barley -- 5.2.1  Germination of Barley -- 5.2.2  Equipment Used in Malting -- 5.2.3  Problems Arising from Malting -- 5.3  Maillard Reactions -- 5.4  Water - The Most Important Ingredient -- 5.4.1  Types of Water -- 5.4.1.1  Aquifers -- 5.4.1.2  Brewery Water -- 5.4.2  What's in the Water? -- 5.4.2.1  Cations in Water -- 5.4.2.2  Anions in Water -- 5.4.2.3  Reactions in Water -- 5.4.3  pH -- 5.4.3.1  Residual Alkalinity -- Laboratory Exercises -- Germination of Barley -- Equipment Needed -- Experiment -- 6: Milling and Mashing -- 6.1  Milling -- 6.1.1  Purpose of Milling -- 6.1.2  Equipment Used in Milling -- 6.2  Purpose of Mashing -- 6.3  Equipment Used in Mashing -- 6.3.1  Cereal Cookers."]
[{"$nulls":4},"6.3.2  Mash Mixer and Mash Kettles -- 6.3.3  Mash Tun -- 6.3.4  Processes in Mashing -- 6.4  Enzymes and What They Are -- 6.5  Chemistry While Resting -- 6.5.1  Starch -- 6.5.2  Phytase -- 6.5.3  Proteases and Peptidases -- 6.5.4  Glucanase -- 6.5.5  Alpha-Amylase -- 6.5.6  Beta-Amylase -- 6.5.7  Mashout -- 6.6  Efficiency of Extraction -- 6.6.1  Efficiency Calculations -- 6.6.2  Mash pH -- 6.6.3  Mash Thickness -- Laboratory Exercises -- The Effect of Temperature and pH on Mashing Efficiency -- Equipment Needed -- Experiment -- 7: Lautering and Sparging -- 7.1  Introduction -- 7.2  Fluid Physics: Static Case -- 7.2.1  Pressure -- 7.2.2  Pascal's Law -- 7.3  Fluid Physics: Dynamic Case -- 7.3.1  Conservation of Mass: The Continuity Equation -- 7.3.2  Bernoulli's Principle and Laminar Flow -- 7.3.3  Pressure and Hydraulic Head -- 7.3.4  Head and Pump Dynamics -- 7.3.5  Darcy's Law and Laminar Flow in Porous Media -- 7.4  Equipment Used in Sparging and Lautering -- 7.4.1  Batch Sparging -- 7.4.2  Fly Sparging -- 7.4.3  Mash Filter -- 7.5  When Do We Stop Sparging? -- Laboratory Exercises -- Exploring Darcy's Law -- Equipment Needed -- Experiment -- 8: Wort Boiling -- 8.1  Why Boil the Wort? -- 8.2  The Equipment of the Boil -- 8.2.1  Metals and Heating -- 8.2.2  Corrosion -- 8.2.3  Methods for Heating -- 8.2.4  Direct Fire Vessels -- 8.2.5  Calandria -- 8.2.6  Other Heating Systems -- 8.3  Heat and Temperature -- 8.3.1  Types of Energy -- 8.4  Heat "]
[{"$nulls":4},"Capacity and Heat Transfer -- 8.4.1  Phase Transition - Boiling -- 8.4.2  Power -- 8.5  Hops in the Boil -- 8.5.1  The Hop Flower Revisited -- 8.5.2  Hop Oil Constituents -- 8.5.3  Modified Hop Oils -- Laboratory Exercises -- Hop Tea and Identifying Flavors -- Determination of Percent Hop Acids in Hops -- Determination of Wort Viscosity During Boil -- 9: Cooling and Fermenting -- 9.1  Setting the Stage."]
[{"$nulls":4},"9.2  Wort Chilling -- 9.2.1  Heat Exchangers -- 9.2.2  Multiple-Stage Heat Exchangers -- 9.3  Equipment Used in Fermentation -- 9.3.1  Refrigeration -- 9.3.1.1  Introductory Thermodynamics. State Variables and Processes -- 9.3.1.2  Internal Energy and the First Law of Thermodynamics -- 9.3.1.3  Thermodynamic Processes -- 9.3.1.4  Reversible and Irreversible Processes in Thermodynamics -- 9.3.1.5  The Most Efficient Cycle: The Carnot Cycle -- 9.3.1.6  Type of Refrigerants -- 9.3.1.7  Mechanical Implementation of Refrigeration. Glycol Circulation -- 9.3.2  Fermenters, CCV, and Round Squares -- 9.4  Yeast -- 9.4.1  Yeast Morphology -- 9.4.2  Yeast Metabolism -- 9.4.2.1  Aerobic Conditions -- 9.4.2.2  Anaerobic Conditions -- 9.4.2.3  Effects on Metabolism -- 9.4.3  Products of Yeast -- Laboratory Exercises -- The Effect of Sugars on Fermentation -- 10: Maturation and Carbonation -- 10.1  The Purpose of Maturation -- 10.1.1  Secondary Fermentation -- 10.1.2  Warm Maturation -- 10.1.3  Cold Maturation -- 10.1.4  Other Adjustments -- 10.2  Equipment Used in Maturation -- 10.2.1  The Cold Maturation Tank -- 10.2.2  Cask Conditioning -- 10.3  Carbonation -- 10.3.1  The Principles of Carbonation -- 10.3.2  Equipment Used to Carbonate -- 10.3.3  Issues with Carbonation -- Laboratory Exercises -- Diacetyl Determination in Beer -- Adjusting the Color -- 11: Clarification and Filtration -- 11.1  Introduction -- 11.2  Colloids and Colloidal Stability -- 11.2.1  What Is a Colloid? -- 11.2.2  Formation of Colloids in Beer -- 11.2.3  Turbidity Measurements -- 11.2.4  Shelf Life -- 11.3  Clarification -- 11.3.1  During Boiling -- 11.3.2  During Fermentation -- 11.3.3  During Maturation -- 11.3.4  The Centrifuge -- 11.4  Filtration -- 11.4.1  Principles of Filtration -- 11.4.2  Filtration Equipment -- 11.4.2.1  The Sheet Filter -- 11.4.2.2  The Lenticular Filter."]
[{"$nulls":4},"11.4.2.3  Powder Filters -- 11.4.2.4  Crossflow Filters -- 11.4.3  Issues with Filtration -- 11.4.3.1  Product Safety Hazards -- 11.4.3.2  Product Quality Hazards -- 11.4.3.3  Operator Safety Hazards -- Laboratory Exercises -- Filtration -- Equipment Needed -- Experiment -- 12: Packaging -- 12.1  Introduction -- 12.2  Carbonation and Other Gases -- 12.2.1  Pressure Loss in Transferring Liquids -- 12.2.2  Other Gases Used in \"Carbonation\" -- 12.3  Packaging -- 12.3.1  Small Pack -- 12.3.1.1  Bottles -- 12.3.1.2  Cans -- 12.3.1.3  Plastic -- 12.3.2  Large Pack -- 12.4  Pasteurization -- 12.4.1  Tunnel Pasteurization -- 12.4.2  Flash Pasteurization -- 12.4.3  Other Methods of Pasteurization -- Laboratory Exercises -- Thermal Expansion of Water -- Equipment Needed -- Experiment -- 13: Quality Assurance and Quality Control -- 13.1  What Is Quality? -- 13.2  Quality Control -- 13.2.1  Methods in Quality Control -- 13.3  Quality Assurance -- 13.3.1  Good Brewery Practice -- 13.3.2  Addressing Production Using 5Why and PDCA -- 13.4  Addressing Product Safety -- 13.4.1  FSMA -- 13.4.2  HACCP -- 13.5  Sensory Analyses -- 13.5.1  Types of Sensory Evaluations -- 13.6  Safety in the Brewery -- 13.6.1  Worker Safety -- Laboratory Exercises -- Turbidity in Beer -- Appendices -- Appendix A - Math for the Brewer -- A.0 Introduction -- A.1 Designing Your Brew -- A.1.1 Volume -- A.1.2 Designing the Grain Bill -- A.1.3 Hops -- A.1.4 Percent Alcohol by Volume (ABV) -- A.1.5 Color and SRM -- A.2.1 Misc-Strike Water Temperature -- Appendix B - R134a Refrigerant "]
[{"$nulls":4},"Data -- B.0 Introduction -- B.1 Saturated, Organized by Temperature -- B.2 Saturated, Organized by Pressure -- B.3 Superheated Vapor -- Index."]