This unique volume provides a definitive overview 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 together with the biochemistry, physiology and genetics of brewers' yeast. Brewing Yeast and Fermentation is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective. Available for the first time in paperback, the book is aimed at commercial brewers and their ingredient and equipment suppliers (including packaging manufacturers). It is also an essential reference source for students in brewing courses and workers in research and academic institutions.
Produktdetails
Autor/en: Chris Boulton, David Quain
Einband: Softcover
Maße: 15,2 x 22,9 cm
Seitenzahl: 656
Erscheinungsdatum: 06.05.2006
Sprache: Englisch
ISBN: 978-1405152686
Verlag: Wiley-Blackwell