Brewing Yeast Fermentation Performance

Overview

Building on the success of the first edition, Brewing Yeast Fermentation Performance, Second edition considers the importance of yeast quality on fermentation performance and the means by which process control may therefore be achieved.

Contributions from leading international brewing technologists from industry, research institutes and academia ensure that the coverage is practically oriented, commercially relevant and academically rigorous. Contents include up-to-date coverage...

See more details below
This Hardcover (REV) is Not Available through BN.com
Sending request ...

Overview

Building on the success of the first edition, Brewing Yeast Fermentation Performance, Second edition considers the importance of yeast quality on fermentation performance and the means by which process control may therefore be achieved.

Contributions from leading international brewing technologists from industry, research institutes and academia ensure that the coverage is practically oriented, commercially relevant and academically rigorous. Contents include up-to-date coverage of key aspects of the subject, including molecular innovations, yeast stress responses, wort composition, yeast quality, beer flavour development and yeast handling.

Brewing Yeast Fermentation Performance is an essential purchase for commercial brewers at all levels, technical personnel and allied traders associated with the brewing industry. It is an excellent companion reference source to the first edition, covering complimentary topics that no one connected to the brewing industry can afford to be without. Libraries in universities and research establishments where food and beverage science and technology and microbiology are studied and taught should have multiple copies on their shelves.

Read More Show Less

Product Details

  • ISBN-13: 9780632064984
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 3/28/2003
  • Edition description: REV
  • Edition number: 2
  • Pages: 308
  • Product dimensions: 6.60 (w) x 9.70 (h) x 1.00 (d)

Meet the Author

Dr Katharine Smart, School of Biosciences, University of Nottingham, UK

Read More Show Less

Table of Contents

Contributors.
Preface to the Second Edition.

Part 1 - Molecular Innovations.

1. Analysis of karyotypic polymorphisms in a bottom fermenting yeast strain by PCR.

2. Fast detection of beer spoilage microorganisms by consensus-PCR with foodproof beer screening.

Part 2 - Brewing yeast stress responses during handling.

3. The impact of ethanol stress on yeast physiology.

4. Yeast physical (shear) stress: the engineering perspective.

5. The osmotic stress response of ale and lager brewing yeast strains

6. Brewing yeast oxidative stress responses: impact of brewery handling.

Part 3 - Wort composition - impact on yeast metabolism and performance.

7. Wort composition and beer quality.

8. Wort substitutes and yeast nutrition.

9. Wort supplements - from yeast and for yeast.

10. Unsaturated fatty acid supplementation of stationary phase brewer's yeast and its effects on growth and fermentation ability.

11. Impact of wort composition on flocculation.

Part 4 - Yeast quality maintenance and assessment.

12. Management of multi-strain, multi-site yeast storage and supply.

13.Comparison of yeast viability/vitality methods and their relationship to fermentation performance.

14. Yeast quality and fluorophore technologies.

15.Vitality assessment using the fluorescent stain fun-1.

16. Flow cytometry - a new tool in brewing technology.

17. Comparison of the methylene blue assay with a new flow cytometric method for determining yeast viability in a brewery.

Part 5 - The role of brewing yeast in beer flavour development.

18. Diacetyl-Formation and disappearance during lager fermentation.

19. The formation of higher alcohols.

20.Methionine, a key amino acid for flavour biosynthesis in beer.

21.Control of ester synthesis during brewery fermentation.

22. Genetic regulation of ester synthesis in yeast: new facts, insights and implications for the brewer.

Part 6 - Yeast handling - objectives, obstacles and opportunities.

23. Yeast propagation.

24. Serial repitching fermentation performance and functional biomarkers.

25. The impact of yeast cell age on fermentation, attenuation and flocculation.

26.Chronological and replicative lifespan in lager brewing yeast.

27.Continuous primary fermentation of beer with immobilised yeast.

Index.

Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)