Product Description
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.
Book Description
The Brewing Yeast Fermentation Conferences are held every 2 years, organised by Katherine Smart of the School of Biological and Molecular Sciences at Oxford Brookes University, UK. In August 2000 we published the proceedings of the second conference and in January of this year we published the proceedings of the third conference. The fourth conference is scheduled for September 2003. The book will be a carefully edited proceedings volume covering an area which is of vital importance to the brewing industry. This volume will cover a number of subjects of cutting edge importance and will be broadly divided into the following sections: Yeast Genomes, Yeast Management, Wort Composition, Yeast Handling and Stress, Fermentation, and Wild Yeasts.
--This text refers to an alternate
Hardcover
edition.
