Statistics: Posted by Owenbräu — Sat Jul 23, 2016 10:44 pm
]]>
Statistics: Posted by Owenbräu — Fri Jul 22, 2016 7:06 am
]]>
Autor: Gerolf Annemüller, Hans-J. Manger, Peter Lietz
ISBN: 978-3-921690-67-3
Auflage: 1st English Edition, November 2011, 440 p, hardcover, s/w, about 180 figures, 220 tables
Link: https://www.vlb-berlin.org/en/publicati ... he-brewery
Table of Contents: https://www.vlb-berlin.org/sites/defaul ... ontent.pdf
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 infuence 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 Prof. Dr. Gerolf Annemüller und Dr. Hans-J. Manger. On 440 pages the book describes the fundamental technical aspects of the industrial application of brewing yeast in the brewing process.
From the content:
Some historical facts about the development of the pure yeast cultures
Why 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 fo the pure yeast culture and for the yeast propagation
Machinery, equipment and plants for yeast pure culture and propagation
Yeast management in the brewery
Recovery of barm beer and alternatives of utilization of barm beer and surplus yeast
Statistics: Posted by Brandon — Fri May 06, 2016 10:54 am
]]>