Книга "Brewing Yeast and Fermentation" - это уникальный труд, который представляет собой исчерпывающий обзор современной и традиционной пивной ферментации. Написанная двумя экспертами с беспрецедентным опытом работы в одной из ведущих международных пивоваренных компаний, она охватывает все аспекты пивной ферментации, а также биохимию, физиологию и генетику дрожжей, используемых в пивоварении. Книга "Brewing Yeast and Fermentation" уникальна тем, что пивная ферментация и биотехнология дрожжей рассматриваются подробно с коммерческой точки зрения. Впервые изданная в мягкой обложке, книга предназначена для коммерческих пивоваров, поставщиков ингредиентов и оборудования (включая производителей упаковки). Она также является необходимым источником информации для студентов пивоваренных курсов и работников исследовательских и академических учреждений. Это определенно референсная работа и практическое руководство для пивоваренной отрасли, высоко актуальное для коммерческих целей, но в то же время академически строгое. Авторы - представители лидирующих пивоваренных компаний.
The concept of biological leavening and alcoholic fermentation have been fascinating humans for millennia, with examples of historical fermented foods and beverages abounding in both mythology and archeological evidence, but its literary detailing only now becoming comprehensible through science-based texts like Brewing Yeast & Fermentation: Comprehensive Fermentation and Yeast Biotechnoogy for Brewers: a new job-marketed book from authors David Quain, now first available in better-seller ready-to-sell, paperback form. Covering extensive and timely topics of brewing yeast and process biotechnoogy, nutrient exploitation, and fermentation fundamentals from an industry-leading couple of experts with a distinctly commercial perspective, this book makes a must-read for today's budding brewers, beer chemists, and food and beverage researchers seeking to delve more deeply into the transformation of starch into fermented binge-worthwhile beverages. It also serves as essential text books for students focused on underwrite numerical manualyها preparations of crafting potential liquors, wines or mead. Brut nature packaging types and ingredient development manufacturing strategies are well addressed in the authorial text. At the same time, this invaluable reference work illustrates sound scientific principles visualized with experimental explanations making it accessible to both the seasoned hops-proud baker as well as aspiring laboratory personnel of academic and commercial institutes. High quality translation and top notch production emboldens the birth of technology, applied market expertise services and innovative production fleets across South East Asia, pacific rim and western hemisphere. This beautiful, sturdy coffee-table tome is a one-of-a-kind, absolute must for every aspiring brandiereor ern with its uptake of collaborative expertise that drives commercially viable processes management and advancement of quality standards in the vibrant menagerie of high alcohol production enterprizes.
Электронная Книга «Brewing Yeast and Fermentation» написана автором David Quain в году.
Минимальный возраст читателя: 0
Язык: Английский
ISBN: 9780470999400
Описание книги от David Quain
Now Available for the First Time in Paperback! 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. Now 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 on brewing courses and workers in research and academic institutions. Definitive reference work and practical guide for the industry. Highly commercially relevant yet academically rigorous. Authors from industry leading brewers.
