Description: Brewing and Distilling Yeasts Please note: this item is printed on demand and will take extra time before it can be dispatched to you (up to 20 working days). Author(s): Graham G. Stewart Format: Paperback Publisher: Springer International Publishing AG, Switzerland Imprint: Springer International Publishing AG ISBN-13: 9783319887197, 978-3319887197 Synopsis This book is an overview considering yeast and fermentation. The similarities and differences between yeasts employed in brewing and distilling are reviewed. The implications of the differences during the production of beer and distilled products (potable and industrial) are discussed. This Handbook includes a review of relevant historical developments and achievements in this field, the basic yeast taxonomy and biology, as well as fundamental and practical aspects of yeast cropping (flocculation), handling, storage and propagation. Yeast stress, vitality and viability are also addressed together with flavor production, genetic manipulation, bioethanol formation and ethanol production by non-Saccharomyces yeasts and a Gram-negative bacterium. This information, and a detailed account of yeast research and its implications to both the brewing and distilling processes, is a useful resource to those engaged in fermentation, yeast and their many products and processes.
Price: 197.02 GBP
Location: Aldershot
End Time: 2025-01-20T01:39:03.000Z
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Book Title: Brewing and Distilling Yeasts
Number of Pages: 423 Pages
Language: English
Publication Name: Brewing and Distilling Yeasts
Publisher: Springer International Publishing A&G
Publication Year: 2019
Subject: Engineering & Technology, Biology
Item Height: 235 mm
Item Weight: 670 g
Type: Textbook
Author: Graham G. Stewart
Series: The Yeast Handbook
Item Width: 155 mm
Format: Paperback
