Brewing Yeast and Fermentation​​

By Chris Boulton and David Quain

​"...easily the most comprehensive book on the subject, now reissued in paperback at a more accessible price...a splendid, well produced and clearly illustrated book. It will continue to be the definitive text for the foreseeable future.”
-- Microbiology Today

Item No: 52686

©2006; 6” x 9” softcover; 656 pages; 3 pounds



$109.00 Price
$98.10 Member Price



This unique volume provides a definitive overview of modern and traditional brewing fermentation written by two experts with unrivalled experience from years with a leading international brewer. Coverage includes all aspects of brewing fermentation together with the biochemistry, physiology and genetics of brewers' yeast. Brewing Yeast and Fermentation is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective.


Available for the first time in paperback, the book is aimed at commercial brewers and their ingredient and equipment suppliers (including packaging manufacturers). It is also an essential reference source for students in brewing courses and workers in research and academic institutions.

Preface
Acknowledgements 

Beer and Brewing
Introduction
Historical perspective
Current developments
Legislation

The Brewing Process
Overview
Beer types
The brewing process
  Wort composition
  High-gravity brewing
  Glossary of brewing terms

The Biochemistry of Fermentation
Overview
Mass balance
Assimilation of wort nutrients
Carbohydrate dissimilation
Requirement for oxygen
Ethanol tolerance
Formation of flavour compounds

Brewing Yeast
Morphology, cytology and cellular function
Taxonomy and differentiation
Genetics – genome, cell cycle and modification

Fermentation Systems
General properties of fermentation vessels
Fermentation rooms
Traditional fermentation systems
Large-capacity fermenters

Fermentation Management
Wort collection
Post-collection additions
Monitoring fermentation progress
Fermentation control
Fermentation management
Recovery of carbon dioxide
Yeast recovery
Fermenter run-down
Secondary fermentations

Yeast Management
Laboratory yeast storage and supply
Yeast propagation
Yeast handling in the brewery
Assessing yeast condition
Surplus yeast

Microbiology
Product spoilage
Minimizing the risk
Sampling and testing

References
Index

“...easily the most comprehensive book on the subject, now reissued in paperback at a more accessible price...a splendid, well produced and clearly illustrated book. It will continue to be the definitive text for the foreseeable future.”

-- Microbiology Today

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