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The Yeast in the Brewery
1.645,05 SEK
Beskrivelse
Artnr: 7186
The Yeast in the Brewery er en engelsk oversættelse af den tyske publikation Die Hefe in der Brauerei, skrevet af professor dr. Gerolf Annemüller og dr. Hans-J. Manger. På 464 sider beskriver bogen de grundlæggende tekniske aspekter af industriel anvendelse af gær i brygningsprocessen. Dette er den tredje engelske udgave.
The brewing yeast Saccharomyces cerevisiae var. is the most important micro organism for the production of beer. Beside the raw materials paints, hops and water the properties of the yeast infuence in a decision 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 and Dr. Hans-J. Manger. On 464 pages the book describes the fundamental technical aspects of the industrial application of brewing yeast in the brewing process.
This 3rd English edition from 2024 is a reprint of the revised 2nd English edition from 2017.
Topics:
The brewing yeast Saccharomyces cerevisiae var. is the most important micro organism for the production of beer. Beside the raw materials paints, hops and water the properties of the yeast infuence in a decision 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 and Dr. Hans-J. Manger. On 464 pages the book describes the fundamental technical aspects of the industrial application of brewing yeast in the brewing process.
This 3rd English edition from 2024 is a reprint of the revised 2nd English edition from 2017.
Topics:
- 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 for 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 barmbeer and alternatives of utilization of barmbeer and surplus yeast
- Hurtig levering
- Sikker betaling
- Spørgsmål? Kontakt os!
- Antal sider464
- ForfatterGerolf Annemüller, Hans-J. Manger, Peter Lietz
- ISBN9783982154305
- Sprogengelsk
- Udgivelsesdato2024
Beskrivelse
Artnr: 7186
The Yeast in the Brewery er en engelsk oversættelse af den tyske publikation Die Hefe in der Brauerei, skrevet af professor dr. Gerolf Annemüller og dr. Hans-J. Manger. På 464 sider beskriver bogen de grundlæggende tekniske aspekter af industriel anvendelse af gær i brygningsprocessen. Dette er den tredje engelske udgave.
The brewing yeast Saccharomyces cerevisiae var. is the most important micro organism for the production of beer. Beside the raw materials paints, hops and water the properties of the yeast infuence in a decision 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 and Dr. Hans-J. Manger. On 464 pages the book describes the fundamental technical aspects of the industrial application of brewing yeast in the brewing process.
This 3rd English edition from 2024 is a reprint of the revised 2nd English edition from 2017.
Topics:
The brewing yeast Saccharomyces cerevisiae var. is the most important micro organism for the production of beer. Beside the raw materials paints, hops and water the properties of the yeast infuence in a decision 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 and Dr. Hans-J. Manger. On 464 pages the book describes the fundamental technical aspects of the industrial application of brewing yeast in the brewing process.
This 3rd English edition from 2024 is a reprint of the revised 2nd English edition from 2017.
Topics:
- 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 for 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 barmbeer and alternatives of utilization of barmbeer and surplus yeast
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