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Biochemistry of Beer Fermentation

SpringerLink (Online service)

Biochemistry of Beer Fermentation

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Biochemistry of Beer Fermentation/ by Eduardo Pires, Tomáš Brányik.
作者:	Pires, Eduardo.
其他作者:	Brányik, Tomáš.
面頁冊數:	VI, 80 p. 9 illus. in color.online resource. :
Contained By:	Springer Nature eBook
標題:	Food—Biotechnology. -
電子資源:	https://doi.org/10.1007/978-3-319-15189-2
ISBN:	9783319151892

Biochemistry of Beer Fermentation
Pires, Eduardo.

Biochemistry of Beer Fermentation[electronic resource] /by Eduardo Pires, Tomáš Brányik. - 1st ed. 2015. - VI, 80 p. 9 illus. in color.online resource. - SpringerBriefs in Biochemistry and Molecular Biology,2211-9353. - SpringerBriefs in Biochemistry and Molecular Biology,.

Beer is the most popular alcoholic beverage in the world. Yet, behind each glass of beer there is an enormous amount of work invested. If the first image that comes to your mind is the lifting of heavy bags of malt or carrying kegs, guess again! Most of the work involved in brewing is carried out by “microworkers” – yeast and their enzymes! These special helpers are responsible for catalyzing the vast majority of the biochemical reactions occurring in all steps that gradually transform the sugary wort into beer. This book not only provides readers with an overview of the whole biochemical process involved in beer fermentation, but also reviews the latest findings in this delightful field, making it essential reading for both scientists and brewing enthusiasts.

ISBN: 9783319151892

Standard No.: 10.1007/978-3-319-15189-2doiSubjects--Topical Terms:

1253573
Food—Biotechnology.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 641.3

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520 $a Beer is the most popular alcoholic beverage in the world. Yet, behind each glass of beer there is an enormous amount of work invested. If the first image that comes to your mind is the lifting of heavy bags of malt or carrying kegs, guess again! Most of the work involved in brewing is carried out by “microworkers” – yeast and their enzymes! These special helpers are responsible for catalyzing the vast majority of the biochemical reactions occurring in all steps that gradually transform the sugary wort into beer. This book not only provides readers with an overview of the whole biochemical process involved in beer fermentation, but also reviews the latest findings in this delightful field, making it essential reading for both scientists and brewing enthusiasts.
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