Brewing Microbiology discusses the microbes that are essential to successful beer production and processing, and the ways they can pose hazards in terms of spoilage and sensory quality. The text examines the properties and management of these microorganisms in brewing, along with tactics for reducing spoilage and optimizing beer quality. It opens with an introduction to beer microbiology, covering yeast properties and management, and then delves into a review of spoilage bacteria and other contaminants and tactics to reduce microbial spoilage. Final sections explore the impact of microbiology on the sensory quality of beer and the safe management and valorisation of brewing waste.
Examines key developments in brewing microbiology, discussing the microbes that are essential for successful beer production and processingCovers spoilage bacteria, yeasts, sensory quality, and microbiological waste managementFocuses on developments in industry and academia, bringing together leading experts in the field
To view this DRM protected ebook on your desktop or laptop you will need to have Adobe Digital Editions installed. It is a free software. We also strongly recommend that you sign up for an AdobeID at the Adobe website. For more details please see FAQ 1&2. To view this ebook on an iPhone, iPad or Android mobile device you will need the Adobe Digital Editions app, or BlueFire Reader or Txtr app. These are free, too. For more details see this article.
|Size: ||12.5 MB|
|Publisher: ||Woodhead Publishing|
|Date published: || 2015|
|ISBN: ||2370006661061 (DRM-EPUB)|
|Read Aloud: ||not allowed|