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Brewing yeast and fermentation / / Chris Boulton and David Quain
| Brewing yeast and fermentation / / Chris Boulton and David Quain |
| Autore | Boulton Chris (Christopher M.) |
| Pubbl/distr/stampa | Oxford, : Blackwell Science, 2001 |
| Descrizione fisica | 1 online resource (xii, 644 p.) : ill |
| Disciplina |
663.33
663.42 663/.42 |
| Altri autori (Persone) | QuainDavid |
| Soggetto topico |
Yeast
Brewing Llevats Elaboració de cervesa |
| Soggetto genere / forma | Llibres electrònics |
| ISBN |
9780470999400 (e-book)
9780632054756 (hbk.) 9781405152686 (pbk.) 1-281-31277-0 9786611312770 0-470-99941-1 0-470-99940-3 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Brewing Yeast and Fermentation; Contents; Preface; Acknowledgements; 1 Beer and brewing; 1.1 Introduction; 1.2 Historical perspective; 1.3 Current developments; 1.4 Legislation; 2 The brewing process; 2.1 Overview; 2.2 Beer types; 2.2.1 Beverages related to beer; 2.2.1.1 Sake; 2.2.1.2 Sorghum beer; 2.3 The brewing process; 2.3.1 Malting; 2.3.2 Adjuncts; 2.3.3 Brewing water; 2.3.4 Hops; 2.3.5 Production of sweet wort; 2.3.6 Wort boiling; 2.3.7 Fermenta n and post-fermentation processes; 2.4 Wort composition; 2.4.1 Carbohydrates; 2.4.2 Nitrogenous components; 2.4.3 Polyphenols; 2.4.4 Lipids
2.4.5 Sulphur compounds2.4.6 Minerals; 2.4.7 Miscellaneous; 2.5 High-gravity brewing; 2.6 Glossary of brewing terms; 3 The biochemistry of fermentation; 3.1 Overview; 3.2 Mass balance; 3.3 Assimilation of wort nutrients; 3.3.1 Sugar uptake; 3.3.2 Uptake of wort nitrogenous components; 3.3.3 Uptake of lipids; 3.3.4 Metal ion uptake; 3.4 Carbohydrate dissimilation; 3.4.1 Carbon catabolite repression; 3.4.2 Storage carbohydrates; 3.4.2.1 Glycogen; 3.4.2.2 Trehalose; 3.4.3 Fermentable growth medium induced pathway; 3.5 Requirement for oxygen; 3.5.1 Synthesis of sterols and unsaturated fatty acids 3.6 Ethanol tolerance3.6.1 Ethanol formation during fermentation; 3.6.2 Ethanol toxicity; 3.7 Formation of flavour compounds; 3.7.1 Organic and fatty acids; 3.7.2 Higher alcohols; 3.7.3 Esters; 3.7.4 Carbonyls; 3.7.4.1 Vicinal diketones; 3.7.5 Sulphur compounds; 3.7.6 Shock excretion; 4 Brewing yeast; 4.1 Morphology, cytology and cellular function; 4.1.1 Cell morphology; 4.1.1.1 Cell composition; 4.1.2 Cytology; 4.1.2.1 Plasma membrane; 4.1.2.2 Periplasm; 4.1.2.3 Mitochondria; 4.1.2.4 Vacuoles; 4.1.2.5 Other cytoplasmic inclusions; 4.1.3 Intracellular location of enzymes 4.2 Taxonomy and differentiation4.2.1 Taxonomy of the Saccharomyces; 4.2.1.1 Identification of yeasts; 4.2.2 Taxonomy of ale and lager yeasts; 4.2.3 Diversity and differences between ale and lager yeasts; 4.2.3.1 Culture collections of brewing yeasts; 4.2.4 Differentiation - an introduction; 4.2.5 `Traditional' methods; 4.2.5.1 Plate tests; 4.2.5.2 Flocculation tests; 4.2.5.3 Fermentation performance; 4.2.5.4 Assimilation/fermentation; 4.2.5.5 Immunology; 4.2.5.6 Other approaches; 4.2.6 `Modern' methods; 4.2.6.1 Genetic fingerprinting - RFLP; 4.2.6.2 Genetic fingerprinting - PCR 4.2.6.3 Genetic fingerprinting - karyotyping4.2.6.4 Genetic fingerprinting - AFLP; 4.2.6.5 Pyrolysis mass spectroscopy; 4.2.6.6 Other approaches; 4.3 Genetics - genome, cell cycle and modification; 4.3.1 Introduction; 4.3.1.1 Genetic nomenclature and definitions; 4.3.2 The genome; 4.3.2.1 Yeast genome project; 4.3.2.2 Yeast genome project, human disease and pathogenicity; 4.3.2.3 Yeast genome project and brewing yeast; 4.3.2.4 Chromosome number; 4.3.2.5 Ploidy; 4.3.2.6 Chromosomal instability; 4.3.2.7 Mitochondrial instability; 4.3.3 Cell cycle; 4.3.3.1 Cell division 4.3.3.2 Cell division and brewery fermentation |
| Record Nr. | UNINA-9910877713903321 |
Boulton Chris (Christopher M.)
|
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| Oxford, : Blackwell Science, 2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Encyclopaedia of brewing / / Chris Boulton
| Encyclopaedia of brewing / / Chris Boulton |
| Autore | Boulton Chris (Christopher M.) |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Hoboken, : John Wiley & Sons, Inc., 2013 |
| Descrizione fisica | 1 online resource (720 p.) |
| Disciplina | 663/.3 |
| Soggetto topico | Brewing |
| ISBN |
1-78684-237-8
1-118-59811-3 1-118-59812-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title page; Copyright page; Acknowledgements; Introduction; A; Abbey beers; ABD medium; Aber yeast biomass monitor; Abrasion; Abscisic acid; ABV; Accelerated batch fermentation; Acetic acid bacteria; Acetobacter; α-Acetohydroxybutyric acid; α-Acetolactate decarboxylase; α-Acetolactic acid; Achel; Acidification power test (AP test); Acid malt; α-Acids; β-Acids; Acid washing; AC Metcalfe; Acridine orange; Acrospire; Acrospire profile; Actidione; Activated carbon; Activated charcoal; Active dried yeast; Adhulupone; α-Adhumulone; Adjunct mill; Adjuncts; Adlupulone; Admiral; Ageing; Agnus
AhilAhtanum; Air-dried malt; Air rest; Ajon; Akcent; Albumin; Alcohol; Alcohol chill haze test; Alcoholic proof; Alcolyzer; ALDC; Ale; Ale-conner; Ale extractor; Ale founder; Alehouse; Ale kenner; Ale mead; Aleurone body; Aleurone granules; Aleurone layer; Ale-wife; Alexis; Ale yeast; Algoroba; Alkaline steeping; Alpha; Alsterwasser; Altbier; Amadori rearrangement; Amarillo; Amber ale; Amber malt; American Malting Barley Association Inc. (AMBA); American Pale Ale; Ametyst; Amino acids; Aminopeptidase; Amitraz; Ammonium persulphate; Amos's Early Bird Goldings; α-Amylase; β-Amylase; Amylopectin AmyloseAnaerobic respiration; Anthocyanin; Anthocyanogen; Anti-foam; Antigen I; Anti-vacuum valve; Anti-vac valve; APCV-Portugal; API 20C test kit; API® test strips; Apollo; Apolon; Apparent attenuation limit gravity; Apparent extract; Apparent final gravity; Apparent gravity; Apparent total N-nitroso compounds (ATNCs); Apparent wet density; APV continuous fermenter; APV continuous mashing system; Aquifer; Arabinoxylan; Arabis Mosaic Nepovirus (ArMV); Arnold of Soissons; Arnoldus Group; Arnou of Oudenaarde; Arnulf of Metz; Aroma hops; Arsenic-beer drinkers' disease; Artesian well Asahi premature yeast flocculation (PYF) TestAsahi vessel; Assimilation tank; Assobirra; ATP bioluminescence; Asua; Atlas; ATTC; Attenuation; Attenuation gravity; Attenuation limit; Attenuation rate; Attenuation time; Aubry test; Augustine of Hippo; Aurora; Australasian Associated Brewers Inc. (AAB); Automated yeast slurry analysis; Auto-tilting stillage; AutoTrackTM; Autumn beer; Avenin; Awn; B; Bacillus; Backa; Bacterial diseases of hop; Bactometer®; Bakers' yeast; Bakhar; Balché; Balling, Carl Joseph Napoleon von (1805-1868); Balling (of grist); Ball mills; Ball valve; Baltic porter Bantu beerBar hugger; Barley; Barley amylase/Subtilisin inhibitor (BASI); Barley Australia Ltd.; Barley bushel; Barley grain; Barley mosaic virus; Barley plant; Plant growth and development; Barley quarter; Barmigen; Barnes bush; Barney Miller medium; Barrel; Base extract; Base malts; Basi; Baudin; BBT; BCCM; Beading; Beard; Bed voidage; Beer; Beer analysis; Beerandhealth.com; Beer bitter substances; Beer colour; Beer dispense; Beer engine; Beer flavour; Beer flavour stability; Beer foam; Beer hazes; Beer - inorganic constituents; Beer Institute of the USA; Beer maturation; Beer ropiness Beer shelf life |
| Record Nr. | UNINA-9910141573103321 |
|
Boulton Chris (Christopher M.)
|
||
| Hoboken, : John Wiley & Sons, Inc., 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||