Brewing Yeast and Fermentation

Soft cover  658pp, approx  ISBN 1405152680      £40.00

This unique volume provides a definitive review of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation and the biochemistry, physiology and genetics of brewers' yeast. The book is aimed first and foremost at commercial brewers and their ingredient and equipment suppliers (including packaging manufacturers), but is also an essential reference source for workers in research and academic institutions.

This major new work is the first and only time that brewing fermentation and yeast biotechnology have been handled in such detail from a commercial perspective and it set to become the standard work for years to come.

Contents

Introduction;

The Brewing Process: An overview; Beer types; The brewing process; Wort composition; High gravity brewing; Glossary of terms; Overview; Mass balance; Assimilation of wort nutrients; Carbohydrate dissimilation; Requirement of oxygen; Ethanol tolerance; Formation of flavour compounds; Brewing Yeast: Taxonomy and differentiation; Genetics - genome, cell cycle and modification; Cell wall and flocculation;

Fermentation Systems: General properties of fermentation vessels; Fermentation rooms; Traditional fermentation systems; Large capacity fermenters; Accelerated batch fermentation; Continuous fermentation; Immobilised systems; Pilot scale fermentation systems; Laboratory fermentation systems;

Fermentation Management: Wort collection; Post-collection additions; Monitoring fermentation progress; Fermentation control; Fermentation management; CO₂ recovery; Yeast recovery; Fermenter run-down; Secondary fermentations; Laboratory yeast storage and supply; Yeast propagation; Yeast handling in the brewery; Assessing yeast condition; Surplus yeast; Microbiology: Product spoilage; Controlling the risk; Sampling and testing