MTU Library Catalogue

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Brewing yeast and fermentation / Chris Boulton and David Quain.

By: Boulton, Chris (Christopher M.) [author.].
Contributor(s): Quain, David [author.].
Material type: materialTypeLabelBookPublisher: Oxford, UK : Blackwell Science, 2006Copyright date: ©2006Description: xii, 644 pages : illustrations ; 25 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9781405152686 (paperback); 1405152680 (paperback).Other title: Brewing yeast & fermentation [Cover title].Subject(s): Yeast | Brewing | FermentationDDC classification: 663.42
Contents:
Beer and brewing -- The brewing process -- The biochemistry of fermentation -- Brewing yeast -- Fermentation systems -- Fermentation management -- Yeast management -- Microbiology.
Holdings
Item type Current library Call number Copy number Status Barcode
General lending MTU Bishopstown Library Lending 663.42 (Browse shelf(Opens below)) 1 Available 00162012
Total holds: 0

Enhanced descriptions from Syndetics:

Now Available for the First Time in Paperback!

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.

Now 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 on brewing courses and workers in research and academic institutions.

Definitive reference work and practical guide for the industry. Highly commercially relevant yet academically rigorous. Authors from industry leading brewers.

Hardback edition published in 2001. Reissued in paperback in 2006.

Includes bibliographical references (pages 586-637) and index.

Beer and brewing -- The brewing process -- The biochemistry of fermentation -- Brewing yeast -- Fermentation systems -- Fermentation management -- Yeast management -- Microbiology.

CIT Module FOOD 6004 - Core reading.

Table of contents provided by Syndetics

  • Preface
  • Acknowledgements
  • 1 Beer and brewing
  • 2 The brewing process
  • 3 The biochemistry of fermentation
  • 4 Brewing yeast
  • 5 Fermentation systems
  • 6 Fermentation management
  • 7 Yeast management
  • 8 Microbiology
  • References
  • Index

Author notes provided by Syndetics

Chris Boulton, Coors Brewers Limited, Burton on Trent, UK and David Quain, red.ts Ltd, Willington, Derbyshire, UK