Produktinformation

Lägsta pris på denna produkt är 1 095 kr.

The Yeast in the Brewery är en engelsk översättning av en tyska publikationen Die Hefe in der Brauerei, skriven av Prof. Dr. Gerolf Annemüller och Dr. Hans-J. Manger. På 460 sidor beskriver boken de grundläggande tekniska aspekterna av den industriella tillämpningen av jäst i bryggprocessen.The brewing yeast Saccharomyces cerevisiae var. is the most important microorganism for the production of beer. Beside the raw materials malt, hops and water the properties of the yeast influence in a decisive way the quality of the end product beer and the productivity of the fermentation and maturation processes in the brewery.“The Yeast in the Brewery” is the English translation of a successful German publication written by Professor Dr. Gerolf Annemüller, Dr. Hans-J. Manger and Dr. Peter Lietz. On 460 pages the book describes the fundamental technical aspects of the industrial application of yeast in the brewing process.From the content:Some historical facts about the development of the pure yeast culturesWhy it is necessary to regenerate the pitching yeast and what are their demands in the brewery?Important microbiological and biochemical fundamentals of the yeast multiplication and their significance for the pure yeast culture and for the yeast propagationMachinery, equipment and plants for yeast pure culture and propagationYeast management in the breweryRecovery of barm beer and alternatives of utilization of barm beer and surplus yeastThis 2nd revised English edition has been updated and corrections have been made, along with the addition of supplemental information in several chapters.Table of contents (PDF)