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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 | ||
| ||
Brewing yeast and fermentation [[electronic resource] /] / Chris Boulton and David Quain
| Brewing yeast and fermentation [[electronic resource] /] / Chris Boulton and David Quain |
| Autore | Boulton Chris |
| Pubbl/distr/stampa | Oxford [England] ; ; Malden, MA, : Blackwell Science |
| Descrizione fisica | 1 online resource (660 p.) |
| Disciplina |
663.33
663.42 663/.42 |
| Altri autori (Persone) | QuainDavid |
| Soggetto topico |
Yeast
Brewing Llevats Elaboració de cervesa |
| Soggetto genere / forma |
Electronic books.
Llibres electrònics |
| ISBN |
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-9910145586103321 |
|
Boulton Chris
|
||
| Oxford [England] ; ; Malden, MA, : Blackwell Science | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Brewing yeast and fermentation [[electronic resource] /] / Chris Boulton and David Quain
| Brewing yeast and fermentation [[electronic resource] /] / Chris Boulton and David Quain |
| Autore | Boulton Chris |
| Pubbl/distr/stampa | Oxford [England] ; ; Malden, MA, : Blackwell Science |
| Descrizione fisica | 1 online resource (660 p.) |
| 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 |
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. | UNISA-996201971803316 |
|
Boulton Chris
|
||
| Oxford [England] ; ; Malden, MA, : Blackwell Science | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Brewing yeast and fermentation [[electronic resource] /] / Chris Boulton and David Quain
| Brewing yeast and fermentation [[electronic resource] /] / Chris Boulton and David Quain |
| Autore | Boulton Chris |
| Pubbl/distr/stampa | Oxford [England] ; ; Malden, MA, : Blackwell Science |
| Descrizione fisica | 1 online resource (660 p.) |
| 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 |
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-9910830816303321 |
|
Boulton Chris
|
||
| Oxford [England] ; ; Malden, MA, : Blackwell Science | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
