Brewing and distilling yeasts
Author(s)
Bibliographic Information
Brewing and distilling yeasts
(The yeast handbook)
Springer, c2017
Available at 2 libraries
  Aomori
  Iwate
  Miyagi
  Akita
  Yamagata
  Fukushima
  Ibaraki
  Tochigi
  Gunma
  Saitama
  Chiba
  Tokyo
  Kanagawa
  Niigata
  Toyama
  Ishikawa
  Fukui
  Yamanashi
  Nagano
  Gifu
  Shizuoka
  Aichi
  Mie
  Shiga
  Kyoto
  Osaka
  Hyogo
  Nara
  Wakayama
  Tottori
  Shimane
  Okayama
  Hiroshima
  Yamaguchi
  Tokushima
  Kagawa
  Ehime
  Kochi
  Fukuoka
  Saga
  Nagasaki
  Kumamoto
  Oita
  Miyazaki
  Kagoshima
  Okinawa
  Korea
  China
  Thailand
  United Kingdom
  Germany
  Switzerland
  France
  Belgium
  Netherlands
  Sweden
  Norway
  United States of America
Note
Includes bibliographical references and index
Description and Table of Contents
Description
This book is an overview considering yeast and fermentation. The similarities and differences between yeasts employed in brewing and distilling are reviewed. The implications of the differences during the production of beer and distilled products (potable and industrial) are discussed. This Handbook includes a review of relevant historical developments and achievements in this field, the basic yeast taxonomy and biology, as well as fundamental and practical aspects of yeast cropping (flocculation), handling, storage and propagation. Yeast stress, vitality and viability are also addressed together with flavor production, genetic manipulation, bioethanol formation and ethanol production by non-Saccharomyces yeasts and a Gram-negative bacterium. This information, and a detailed account of yeast research and its implications to both the brewing and distilling processes, is a useful resource to those engaged in fermentation, yeast and their many products and processes.
Table of Contents
1. Introduction.- 2. History of brewing and distilling yeast.- 3. Taxonomy of brewing and distilling yeasts and methods of identification.- 4. Yeast culture collections, strain maintenance and propagation.- 5. The structure and function of the yeast cell wall, plasma membrane and periplasm.- 6. Energy metabolism by the yeast cell.- 7. Yeast nutrition.- 8. Yeast viability and vitality.- 9. Bioethanol.- 10. Killer (Zymocidal) yeasts.- 11. Stress effects on yeast during brewing and distilling fermentations - high gravity effects.- 12. Yeast management.- 13. Harvesting and cropping yeast - yeast flocculation and centrifugation.- 14. Yeast ethanol toxicity in distilling.- 15. Flavour production by yeast.- 16. Yeast genetic manipulation.- 17. Non-Saccharomyces (and bacteria) yeasts that produce ethanol Epilogue.
by "Nielsen BookData"