The Resource Brewing and Distilling Yeasts, by Graham G. Stewart, (electronic resource)

Brewing and Distilling Yeasts, by Graham G. Stewart, (electronic resource)

Label
Brewing and Distilling Yeasts
Title
Brewing and Distilling Yeasts
Statement of responsibility
by Graham G. Stewart
Creator
Contributor
Author
Provider
Subject
Language
eng
Summary
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
Member of
http://library.link/vocab/creatorName
Stewart, Graham G
Image bit depth
0
LC call number
QR1-502
Literary form
non fiction
http://library.link/vocab/relatedWorkOrContributorName
SpringerLink
Series statement
The Yeast Handbook
http://library.link/vocab/subjectName
  • Life sciences
  • Food
  • Biodiversity
  • Microbiology
  • Microbial genetics
  • Microbial genomics
  • Life Sciences
  • Eukaryotic Microbiology
  • Microbial Genetics and Genomics
  • Biodiversity
  • Food Science
Label
Brewing and Distilling Yeasts, by Graham G. Stewart, (electronic resource)
Instantiates
Publication
Antecedent source
mixed
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
not applicable
Content category
text
Content type code
txt
Content type MARC source
rdacontent
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
Dimensions
unknown
Extent
XIII, 423 p. 197 illus., 82 illus. in color.
File format
multiple file formats
Form of item
electronic
Isbn
9783319691268
Level of compression
uncompressed
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other control number
10.1007/978-3-319-69126-8
Other physical details
online resource.
Quality assurance targets
absent
Reformatting quality
access
Specific material designation
remote
System control number
(DE-He213)978-3-319-69126-8
Label
Brewing and Distilling Yeasts, by Graham G. Stewart, (electronic resource)
Publication
Antecedent source
mixed
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
not applicable
Content category
text
Content type code
txt
Content type MARC source
rdacontent
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
Dimensions
unknown
Extent
XIII, 423 p. 197 illus., 82 illus. in color.
File format
multiple file formats
Form of item
electronic
Isbn
9783319691268
Level of compression
uncompressed
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other control number
10.1007/978-3-319-69126-8
Other physical details
online resource.
Quality assurance targets
absent
Reformatting quality
access
Specific material designation
remote
System control number
(DE-He213)978-3-319-69126-8

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