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Brewing and Distilling Yeasts (Hardcover, 1st ed. 2017): Graham G. Stewart Brewing and Distilling Yeasts (Hardcover, 1st ed. 2017)
Graham G. Stewart
R7,654 Discovery Miles 76 540 Ships in 10 - 15 working days

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.

Brewing and Distilling Yeasts (Paperback, Softcover reprint of the original 1st ed. 2017): Graham G. Stewart Brewing and Distilling Yeasts (Paperback, Softcover reprint of the original 1st ed. 2017)
Graham G. Stewart
R7,586 Discovery Miles 75 860 Ships in 10 - 15 working days

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.

Handbook of Brewing (Hardcover, 3rd edition): Graham G. Stewart, Inge Russell, Anne Anstruther Handbook of Brewing (Hardcover, 3rd edition)
Graham G. Stewart, Inge Russell, Anne Anstruther
R8,911 Discovery Miles 89 110 Ships in 12 - 19 working days

With a foreword written by Professor Ludwig Narziss-one of the world's most notable brewing scientists-the Handbook of Brewing, Third Edition, as it has for two previous editions, provides the essential information for those who are involved or interested in the brewing industry. The book simultaneously introduces the basics-such as the biochemistry and microbiology of brewing processes-and also deals with the necessities associated with a brewery, which are steadily increasing due to legislation, energy priorities, environmental issues, and the pressures to reduce costs. Written by an international team of experts recognized for their contributions to brewing science and technology, it also explains how massive improvements in computer power and automation have modernized the brewhouse, while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life.

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