Description: Brewing and Distilling Yeasts, Hardcover by Stewart, Graham G., ISBN 3319691244, ISBN-13 9783319691244, Like New Used, Free shipping in the US
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.
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Book Title: Distilling and Brewing Yeast
Number of Pages: Xiii, 423 Pages
Language: English
Publisher: Springer International Publishing A&G
Topic: Life Sciences / Ecology, Life Sciences / Microbiology, Life Sciences / Biological Diversity, Life Sciences / Genetics & Genomics
Publication Year: 2018
Illustrator: Yes
Genre: Science
Item Weight: 35.8 Oz
Item Length: 9.3 in
Author: Graham G. Stewart
Item Width: 6.1 in
Book Series: The Yeast Handbook Ser.
Format: Hardcover
