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.
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This is a must–have book [and] will be used as a prime reference text for many years should be in every brewing library, and on the bookshelf of anyone who has an interest in brewing yeast and fermentation at the advanced level it has very rapidly become the first reference book I turn to when looking for detailed information on yeast highly recommended
Inge Russell, Journal of The Institute of Brewing Vol 109, No. 2, 2003
".a valuable resource for researchers in industry or academia interested in beer fermentation. "
Journal of Food Quality, Vol 25:3, Food & Nutrition Press Inc.
"Recommended to all researchers with an interest in yeast technology and brewing fermentation"
E–Streams, 2002
"This book provides a definitive review of modern and traditional brewery fermentation." Cerevisia, Belgian Journal of Brewing and Biotechnology, Vol 30, 2005
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Spese di spedizione:
EUR 5,22
Da: Regno Unito a: U.S.A.
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