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Biblioteca

MARC Lista (tabellare)
Ausgewählte Kapitel der Brauereitechnologie / / Ingrid Bohak
Ausgewählte Kapitel der Brauereitechnologie / / Ingrid Bohak
Autore Bohak Ingrid
Pubbl/distr/stampa Nürnberg, [Germany] : , : Fachverlag Hans Carl GmbH, , 2008
Descrizione fisica 1 online resource (393 pages) : illustrations
Disciplina 663.3
Soggetto topico Brewing
Fermentation
ISBN 3-418-00910-7
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione ger
Record Nr. UNINA-9910149629403321
Bohak Ingrid  
Nürnberg, [Germany] : , : Fachverlag Hans Carl GmbH, , 2008
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Die Bierbrauerei . Band I Die Technologie der Malzbereitung / / Ludwig Narziss und Werner Back ; unter Mitarbeit von Martina Gastl [and five others]
Die Bierbrauerei . Band I Die Technologie der Malzbereitung / / Ludwig Narziss und Werner Back ; unter Mitarbeit von Martina Gastl [and five others]
Autore Narziss Ludwig <1925->
Edizione [Achte, überarbeite und ergänzte Auflage.]
Pubbl/distr/stampa Weinheim, Germany : , : Wiley-VCH, , [2012]
Descrizione fisica 1 online resource (941 pages)
Disciplina 663.3
Soggetto topico Brewing
Soggetto genere / forma Electronic books.
ISBN 3-527-82604-1
3-527-82605-X
3-527-82606-8
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione ger
Record Nr. UNINA-9910554829403321
Narziss Ludwig <1925->  
Weinheim, Germany : , : Wiley-VCH, , [2012]
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Die Bierbrauerei . Band I Die Technologie der Malzbereitung / / Ludwig Narziss und Werner Back ; unter Mitarbeit von Martina Gastl [and five others]
Die Bierbrauerei . Band I Die Technologie der Malzbereitung / / Ludwig Narziss und Werner Back ; unter Mitarbeit von Martina Gastl [and five others]
Autore Narziss Ludwig <1925->
Edizione [Achte, überarbeite und ergänzte Auflage.]
Pubbl/distr/stampa Weinheim, Germany : , : Wiley-VCH, , [2012]
Descrizione fisica 1 online resource (941 pages)
Disciplina 663.3
Soggetto topico Brewing
ISBN 3-527-82604-1
3-527-82605-X
3-527-82606-8
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione ger
Record Nr. UNINA-9910830847303321
Narziss Ludwig <1925->  
Weinheim, Germany : , : Wiley-VCH, , [2012]
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
The Brewer & distiller international
The Brewer & distiller international
Pubbl/distr/stampa London : , : Institute of Brewing & Distilling, , c2006-
Disciplina 663.3
ISSN 2050-3024
Formato Materiale a stampa
Livello bibliografico Periodico
Lingua di pubblicazione eng
Altri titoli varianti Brewer and distiller international
BDI
Record Nr. UNINA-9910551855203321
London : , : Institute of Brewing & Distilling, , c2006-
Materiale a stampa
Lo trovi qui: Univ. Federico II
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Brewing microbiology : managing microbes, ensuring quality and valorising waste / / edited by Annie E. Hill ; contributors, T. Aiken [and thirty-three others]
Brewing microbiology : managing microbes, ensuring quality and valorising waste / / edited by Annie E. Hill ; contributors, T. Aiken [and thirty-three others]
Pubbl/distr/stampa Amsterdam, [Netherlands] : , : Woodhead Publishing, , 2015
Descrizione fisica 1 online resource (513 p.)
Disciplina 663.3
Collana Woodhead Publishing Series in Food Science, Technology and Nutrition
Soggetto topico Brewing - Microbiology
Brewing - Quality control
Brewing industry - By-products
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Front Cover; Related titles; Brewing Microbiology; Copyright; Contents; List of contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; Introduction to brewing microbiology; Brewing yeast; Process and product integrity; Waste valorization; References; Acknowledgments; Part One - Yeast: properties and management; 1 - Yeast: an overview; 1.1 Yeast species/strains used in brewing and distilling; 1.2 Yeast cell structure; 1.3 Comparison of lager and ale yeast; 1.4 Flocculation; References; 2 - Yeast quality assessment, management and culture maintenance1
2.2 Objectives of wort fermentation2.3 Brewer's yeast species; 2.4 Yeast management; 2.5 Storage of yeast stock cultures between propagations; 2.6 Preservation of yeast strains; 2.7 Yeast propagation; 2.8 Yeast collection; 2.9 Yeast storage; 2.10 Yeast washing; 2.11 Yeast stress; 2.12 Dried yeast; 2.13 Conclusions; Acknowledgments; References; 3 - Modelling yeast growth and metabolism for optimum performance; 3.1 Introduction; 3.2 Parameters influencing yeast growth and fermentation of barley malt; 3.3 Modelling: techniques and applications; 3.4 Advanced fermentation techniques
3.5 Future trends and sources for further information3.6 Closing remarks; References; 4 - Advances in metabolic engineering of yeasts; 4.1 Introduction; 4.2 Metabolic engineering; 4.3 Tools for metabolic engineering; 4.4 Strategies for metabolic engineering; 4.5 Brewing yeast genetics; 4.6 Targets for engineering of brewing yeast; 4.7 Future perspective; 4.8 Additional sources of further information; References; 5 - Yeast identification and characterization; 5.1 Biodiversity and characterization of yeast species and strains from a brewing environment
5.2 Microbiological, physiological, identification, and typing methods5.3 Brewing yeast cell count/viability/vitality methods; 5.4 Monitoring yeast and fermentation; References; Part Two - Spoilage bacteria and other contaminants; 6 - Toxigenic fungi and mycotoxins in the barley-to-beer chain; 6.1 Introduction; 6.2 Barley malt: a key raw material in brewing; 6.3 Evolution of fungi in the barley-malt ecosystem; 6.4 Impacts of barley-associated fungi on malt quality; 6.5 Aspergillus, Penicillium and Fusarium mycotoxins; 6.6 Fate of mycotoxins in the barley-to-beer chain
6.7 Regulation of mycotoxins in Europe6.8 Emerging mycotoxin issues; 6.9 Preventive actions; 6.10 Future trends; 6.11 Sources of further information and advice; References; 7 - Gram-positive spoilage bacteria in brewing; 7.1 Introduction; 7.2 Beer-spoilage LAB; 7.3 Hop resistance mechanisms in beer-spoilage LAB; 7.4 Subculture and preservation methods of beer-spoilage LAB; 7.5 Other Gram-positive bacteria in brewing; 7.6 Concluding remarks; References; 8 - Gram-negative spoilage bacteria in brewing; 8.1 Introduction: Gram-negative bacteria in brewing; 8.2 Acetic acid bacteria; 8.3 Zymomonas
8.4 Brewery-related Enterobacteriaceae
Record Nr. UNINA-9910788400303321
Amsterdam, [Netherlands] : , : Woodhead Publishing, , 2015
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Brewing microbiology : managing microbes, ensuring quality and valorising waste / / edited by Annie E. Hill ; contributors, T. Aiken [and thirty-three others]
Brewing microbiology : managing microbes, ensuring quality and valorising waste / / edited by Annie E. Hill ; contributors, T. Aiken [and thirty-three others]
Pubbl/distr/stampa Amsterdam, [Netherlands] : , : Woodhead Publishing, , 2015
Descrizione fisica 1 online resource (513 p.)
Disciplina 663.3
Collana Woodhead Publishing Series in Food Science, Technology and Nutrition
Soggetto topico Brewing - Microbiology
Brewing - Quality control
Brewing industry - By-products
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Front Cover; Related titles; Brewing Microbiology; Copyright; Contents; List of contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; Introduction to brewing microbiology; Brewing yeast; Process and product integrity; Waste valorization; References; Acknowledgments; Part One - Yeast: properties and management; 1 - Yeast: an overview; 1.1 Yeast species/strains used in brewing and distilling; 1.2 Yeast cell structure; 1.3 Comparison of lager and ale yeast; 1.4 Flocculation; References; 2 - Yeast quality assessment, management and culture maintenance1
2.2 Objectives of wort fermentation2.3 Brewer's yeast species; 2.4 Yeast management; 2.5 Storage of yeast stock cultures between propagations; 2.6 Preservation of yeast strains; 2.7 Yeast propagation; 2.8 Yeast collection; 2.9 Yeast storage; 2.10 Yeast washing; 2.11 Yeast stress; 2.12 Dried yeast; 2.13 Conclusions; Acknowledgments; References; 3 - Modelling yeast growth and metabolism for optimum performance; 3.1 Introduction; 3.2 Parameters influencing yeast growth and fermentation of barley malt; 3.3 Modelling: techniques and applications; 3.4 Advanced fermentation techniques
3.5 Future trends and sources for further information3.6 Closing remarks; References; 4 - Advances in metabolic engineering of yeasts; 4.1 Introduction; 4.2 Metabolic engineering; 4.3 Tools for metabolic engineering; 4.4 Strategies for metabolic engineering; 4.5 Brewing yeast genetics; 4.6 Targets for engineering of brewing yeast; 4.7 Future perspective; 4.8 Additional sources of further information; References; 5 - Yeast identification and characterization; 5.1 Biodiversity and characterization of yeast species and strains from a brewing environment
5.2 Microbiological, physiological, identification, and typing methods5.3 Brewing yeast cell count/viability/vitality methods; 5.4 Monitoring yeast and fermentation; References; Part Two - Spoilage bacteria and other contaminants; 6 - Toxigenic fungi and mycotoxins in the barley-to-beer chain; 6.1 Introduction; 6.2 Barley malt: a key raw material in brewing; 6.3 Evolution of fungi in the barley-malt ecosystem; 6.4 Impacts of barley-associated fungi on malt quality; 6.5 Aspergillus, Penicillium and Fusarium mycotoxins; 6.6 Fate of mycotoxins in the barley-to-beer chain
6.7 Regulation of mycotoxins in Europe6.8 Emerging mycotoxin issues; 6.9 Preventive actions; 6.10 Future trends; 6.11 Sources of further information and advice; References; 7 - Gram-positive spoilage bacteria in brewing; 7.1 Introduction; 7.2 Beer-spoilage LAB; 7.3 Hop resistance mechanisms in beer-spoilage LAB; 7.4 Subculture and preservation methods of beer-spoilage LAB; 7.5 Other Gram-positive bacteria in brewing; 7.6 Concluding remarks; References; 8 - Gram-negative spoilage bacteria in brewing; 8.1 Introduction: Gram-negative bacteria in brewing; 8.2 Acetic acid bacteria; 8.3 Zymomonas
8.4 Brewery-related Enterobacteriaceae
Record Nr. UNINA-9910810782403321
Amsterdam, [Netherlands] : , : Woodhead Publishing, , 2015
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Brewing science : a multidisciplinary approach / / Michael Mosher and Kenneth Trantham
Brewing science : a multidisciplinary approach / / Michael Mosher and Kenneth Trantham
Autore Mosher Michael R.
Edizione [Second edition.]
Pubbl/distr/stampa Cham, Switzerland : , : Springer, , [2021]
Descrizione fisica 1 online resource (462 pages)
Disciplina 663.3
Soggetto topico Brewing
Beer
Cervesa
Elaboració de cervesa
Soggetto genere / forma Llibres electrònics
ISBN 3-030-73419-6
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto 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 -- 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.
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.
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 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.
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.
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 Data -- B.0 Introduction -- B.1 Saturated, Organized by Temperature -- B.2 Saturated, Organized by Pressure -- B.3 Superheated Vapor -- Index.
Record Nr. UNINA-9910495155103321
Mosher Michael R.  
Cham, Switzerland : , : Springer, , [2021]
Materiale a stampa
Lo trovi qui: Univ. Federico II
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Brewing technology / / edited by Makoto Kanauchi
Brewing technology / / edited by Makoto Kanauchi
Pubbl/distr/stampa [Place of publication not identified] : , : IntechOpen, , [2017]
Descrizione fisica 1 online resource (210 pages)
Disciplina 663.3
Soggetto topico Brewing
ISBN 953-51-4732-3
953-51-3342-X
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910251422403321
[Place of publication not identified] : , : IntechOpen, , [2017]
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Handbook of brewing [[electronic resource] ] : processes, technology, markets / / edited by Hans Michael Esslinger
Handbook of brewing [[electronic resource] ] : processes, technology, markets / / edited by Hans Michael Esslinger
Pubbl/distr/stampa Weinheim, : Wiley-VCH, 2009
Descrizione fisica 1 online resource (xxxi, 746 p.) : ill
Disciplina 663.3
Altri autori (Persone) EsslingerHans Michael
Soggetto topico Brewing industry
Brewing
Beer
ISBN 9783527623495 (e-book)
9783527316748 (hbk.)
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto 1: A Comprehensive History of Beer Brewing -- 2: Starchy Raw Materials -- 3: Hops -- 4: Brew Water -- 5: Yeast -- 6: Malting -- 7: Wort Production -- 8: Fermentation, Maturation and Storage -- 9: Filtration and Stabilization -- 10: Special Production Methods -- 11: Beer-Based Mixed Drinks -- 12: Filling -- 13: Labeling -- 14: Beer Dispensing -- 15: Properties and Quality -- 16: Stability of Beer -- 17: Analysis and Quality Control -- 18: Microbiology -- 19: Certification -- 20: World Beer Market -- 21: Physiology and Toxicology -- 22: Automation -- 23: Malthouse and Brewery Planning -- 24: Packaging -- 25: Cleaning and Disinfecting -- 26: Waste Water -- 27: Energy -- 28: Environmental Protection -- 29: Sensory Evaluation -- 30: Technical Approval of Equipment -- Index.
Record Nr. UNINA-9910143076603321
Weinheim, : Wiley-VCH, 2009
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Handbook of brewing : processes, technology, markets / / edited by Hans Michael Esslinger
Handbook of brewing : processes, technology, markets / / edited by Hans Michael Esslinger
Pubbl/distr/stampa Weinheim, : Wiley-VCH, 2009
Descrizione fisica 1 online resource (xxxi, 746 p.) : ill
Disciplina 663.3
Altri autori (Persone) EsslingerHans Michael
Soggetto topico Brewing industry
Brewing
ISBN 9783527623495 (e-book)
9783527316748 (hbk.)
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto 1: A Comprehensive History of Beer Brewing -- 2: Starchy Raw Materials -- 3: Hops -- 4: Brew Water -- 5: Yeast -- 6: Malting -- 7: Wort Production -- 8: Fermentation, Maturation and Storage -- 9: Filtration and Stabilization -- 10: Special Production Methods -- 11: Beer-Based Mixed Drinks -- 12: Filling -- 13: Labeling -- 14: Beer Dispensing -- 15: Properties and Quality -- 16: Stability of Beer -- 17: Analysis and Quality Control -- 18: Microbiology -- 19: Certification -- 20: World Beer Market -- 21: Physiology and Toxicology -- 22: Automation -- 23: Malthouse and Brewery Planning -- 24: Packaging -- 25: Cleaning and Disinfecting -- 26: Waste Water -- 27: Energy -- 28: Environmental Protection -- 29: Sensory Evaluation -- 30: Technical Approval of Equipment -- Index.
Record Nr. UNINA-9910877516503321
Weinheim, : Wiley-VCH, 2009
Materiale a stampa
Lo trovi qui: Univ. Federico II
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