The biotechnology of malting and brewing
著者
書誌事項
The biotechnology of malting and brewing
（Cambridge studies in biotechnology, 1）
Cambridge University Press, 1985
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注記
Bibliography: p. 159
Includes index
***記述は遡及データによる
内容説明・目次
内容説明
Now available in paperback for the first time, this book gives a clear, concise account of malting and brewing processes and the science on which they are based. There are chapters about barley and the malting of grain, about water, hops, and yeasts and bacteria as well as descriptions of fermentation and post-fermentation processes. The techniques of production of high-quality beers are also described. The whole description is placed within a biotechnological content: modern developments and the wider significance of the bacteria that commonly contaminate beer are carefully examined.
目次
- Preface
- Abbreviations list
- 1. Introduction
- 2. Barley - the key material
- 3. Malt - a package of enzymes and food substances
- 4. Water - its function in brewing
- 5. Sweet wort production
- 6. Hops and wort boiling
- 7. Yeasts and brewery bacteria
- 8. Fermentation - the fundamental process
- 9. Post-fermentation treatments
- Conversions list
- Index.
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