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Cover: 9780306472749 | Brewing | Tom W. Young (u. a.) | Taschenbuch | Paperback | x | 2002
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Brewing
Taschenbuch von Tom W. Young (u. a.)
Sprache: Englisch

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Beschreibung
Brewing is designed for those involved in the malting, brewing, and allied industries who have little or no formal training in brewing science. While some elementary knowledge of chemistry and biology is necessary, the book clearly presents the essentials of brewing science and its relationship to brewing technology. Brewing focuses on the principles and practices most central to an understanding of the brewing process, including preparation of malt, hops, and yeast; the fermentation process; microbiology and contaminants; and finishing, packaging, and flavor. The second edition gives more emphasis to engineering and technological aspects, with the three new chapters on water, engineering and analysis. Brewing, Second Edition, is both a basic text for traditional college, short, and extension courses in brewing science, and a basic reference for anyone in the brewing industry.
Brewing is designed for those involved in the malting, brewing, and allied industries who have little or no formal training in brewing science. While some elementary knowledge of chemistry and biology is necessary, the book clearly presents the essentials of brewing science and its relationship to brewing technology. Brewing focuses on the principles and practices most central to an understanding of the brewing process, including preparation of malt, hops, and yeast; the fermentation process; microbiology and contaminants; and finishing, packaging, and flavor. The second edition gives more emphasis to engineering and technological aspects, with the three new chapters on water, engineering and analysis. Brewing, Second Edition, is both a basic text for traditional college, short, and extension courses in brewing science, and a basic reference for anyone in the brewing industry.
Inhaltsverzeichnis
I. Components.- 1. Overview of the brewing process.- 2. Basic chemistry for brewing science.- 3. Heat transfer and refrigeration.- 4. Water for brewing.- 5. Microbiology and microbial contaminants of brewing.- 6. Beer quality and flavor.- 7. Analytical methods and Statistical process control.- 8. Cleaning and sanitation.- II. Processes.- 9. Barley.- 10. Malting technology: malt, specialized malts, and non-malt adjunets.- 11. Malting biochemistry.- 12. Mashing technology.- 13. Mashing biochemistry.- 14. Hops technology.- 15. Hops chemistry and wort boiling.- 16. Brewer's yeast.- 17. Fermentation: overview, process, and technology.- 18. Fermentation biochemistry.- 19. Finishing processes.- 20. Beer packaging and dispense.- Additional Reading.
Details
Erscheinungsjahr: 2002
Fachbereich: Chemische Technik
Genre: Importe, Technik
Rubrik: Naturwissenschaften & Technik
Medium: Taschenbuch
Inhalt: x
398 S.
3 s/w Illustr.
398 p. 3 illus.
ISBN-13: 9780306472749
ISBN-10: 0306472740
Sprache: Englisch
Ausstattung / Beilage: Paperback
Einband: Kartoniert / Broschiert
Autor: Young, Tom W.
Lewis, Michael J.
Auflage: 2nd ed. 2001
Hersteller: Springer US
Springer US, New York, N.Y.
Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, D-69121 Heidelberg, juergen.hartmann@springer.com
Maße: 229 x 152 x 23 mm
Von/Mit: Tom W. Young (u. a.)
Erscheinungsdatum: 31.10.2002
Gewicht: 0,594 kg
Artikel-ID: 102410081
Inhaltsverzeichnis
I. Components.- 1. Overview of the brewing process.- 2. Basic chemistry for brewing science.- 3. Heat transfer and refrigeration.- 4. Water for brewing.- 5. Microbiology and microbial contaminants of brewing.- 6. Beer quality and flavor.- 7. Analytical methods and Statistical process control.- 8. Cleaning and sanitation.- II. Processes.- 9. Barley.- 10. Malting technology: malt, specialized malts, and non-malt adjunets.- 11. Malting biochemistry.- 12. Mashing technology.- 13. Mashing biochemistry.- 14. Hops technology.- 15. Hops chemistry and wort boiling.- 16. Brewer's yeast.- 17. Fermentation: overview, process, and technology.- 18. Fermentation biochemistry.- 19. Finishing processes.- 20. Beer packaging and dispense.- Additional Reading.
Details
Erscheinungsjahr: 2002
Fachbereich: Chemische Technik
Genre: Importe, Technik
Rubrik: Naturwissenschaften & Technik
Medium: Taschenbuch
Inhalt: x
398 S.
3 s/w Illustr.
398 p. 3 illus.
ISBN-13: 9780306472749
ISBN-10: 0306472740
Sprache: Englisch
Ausstattung / Beilage: Paperback
Einband: Kartoniert / Broschiert
Autor: Young, Tom W.
Lewis, Michael J.
Auflage: 2nd ed. 2001
Hersteller: Springer US
Springer US, New York, N.Y.
Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, D-69121 Heidelberg, juergen.hartmann@springer.com
Maße: 229 x 152 x 23 mm
Von/Mit: Tom W. Young (u. a.)
Erscheinungsdatum: 31.10.2002
Gewicht: 0,594 kg
Artikel-ID: 102410081
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