標(biāo)題: Titlebook: Malting and Brewing Science; Volume II Hopped Wor J. S. Hough,D. E. Briggs,T. W. Young Book 1982 J. S. Hough, D. E. Briggs, R. Stevens, T. [打印本頁] 作者: 閃爍 時間: 2025-3-21 18:19
書目名稱Malting and Brewing Science影響因子(影響力)
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作者: 閃光東本 時間: 2025-3-21 22:28
The Chemistry of Hop Constituents,Commercial hops have approximately the following percentage composition:作者: Neolithic 時間: 2025-3-22 03:12
Metabolism of Wort by Yeast,Yeast will grow fermentatively in simple media which contain fermentable carbohydrates to supply energy and carbon ‘skeletons’ for biosynthesis, adequate nitrogen for protein synthesis, mineral salts and one or more growth factors. Yeasts also require molecular oxygen (see Chapters 16, 18 and pp. 604–608, this chapter).作者: 蜿蜒而流 時間: 2025-3-22 07:21
978-1-4613-5727-8J. S. Hough, D. E. Briggs, R. Stevens, T. W. Young 1982作者: Lethargic 時間: 2025-3-22 12:15 作者: Tracheotomy 時間: 2025-3-22 16:51 作者: 否決 時間: 2025-3-22 20:45
Beer Treatment,he beer because the vessel is closed, and thus the beer ‘comes into condition’. Occasional release of pressure leads to the loss not only of carbon dioxide but also undesirable gases and volatile substances including air, hydrogen sulphide, some diketones, and esters.作者: 盡責(zé) 時間: 2025-3-22 23:36 作者: Individual 時間: 2025-3-23 03:01 作者: SUGAR 時間: 2025-3-23 09:29 作者: 撤退 時間: 2025-3-23 10:34
J. S. Hough,D. E. Briggs,R. Stevens,T. W. Young all data in the units of one system, regardless of how nice this would have been from a systematic point of view. Instead, mostly preference was given to the s978-3-540-53485-3978-3-642-58218-9Series ISSN 0941-2751 作者: CRACY 時間: 2025-3-23 16:48 作者: 我不重要 時間: 2025-3-23 19:53 作者: ORE 時間: 2025-3-24 00:12
J. S. Hough,D. E. Briggs,R. Stevens,T. W. Youngto a paramagnetic state via the vortex unbinding transition. In the Heisenberg model vortices are prohibited; however, an other type of topological excitation called ‘skyrmions’ is allowed. Owing to the non-Abelian symmetry group of the order parameter the quasi-long-range order disappears in the He作者: 幸福愉悅感 時間: 2025-3-24 04:47
Hops,It is grown throughout the temperate regions of the world solely to meet the demands of the brewing industry (Table 12.1). Hops of commerce are the dried cones of the female plant but much of the crop is processed into powder, pellets or extract. In Western Europe the yield of hops is now expressed 作者: 流利圓滑 時間: 2025-3-24 09:08 作者: Anthropoid 時間: 2025-3-24 11:49
Methods of Wort Boiling and Hop Extraction,ctical conditions can all of these be fully optimized. It is understandable therefore that various breweries select different conditions of wort boiling and that these differences are reflected to some degree in the character of the beers produced. Illustrating the complexity of the situation, the v作者: 缺乏 時間: 2025-3-24 17:49
Biology of Yeasts, in question, or be able to recognize the yeast on a subsequent occasion. It may be that they wish to be assured that a particular sample of pitching yeast is the strain which they propagated initially from laboratory stocks. On the other hand, they may be anxious to know if a yeast strain which has作者: Modify 時間: 2025-3-24 19:52
Yeast Growth,size and eventually separate from the parent cell. As the growth of a yeast culture therefore encompasses both an increase in total mass (biomass) and number of cells, both parameters may be used for its measurement.作者: 厚顏 時間: 2025-3-25 01:37
Brewery Fermentations,e latter half of the nineteenth century. Yeast was for long regarded as an undesirable scum which had to be disposed of as quickly as possible. Nevertheless, in the seventeenth century at least, some brewers were reusing yeast although failing to understand the significance of their practice. C. Cag作者: acrophobia 時間: 2025-3-25 05:42
Beer Treatment,f mature beer. The maturation process (sometimes called ‘conditioning’, ‘lagering’, or ‘ruh storage’) is carried out in closed containers, and up to recent times was a process occupying weeks and in some cases, months. Traditionally, maturation involves a secondary fermentation and is brought about 作者: 意外的成功 時間: 2025-3-25 08:06
Microbiological Contamination in Breweries, those who wish to eliminate all micro-organisms from the brewery except for pure culture yeast and thereby help to achieve a consistently satisfactory quality of extremely uniform beer. There are however those who, while wishing to restrict rampant growth of other micro-organisms, nevertheless emph作者: 對手 時間: 2025-3-25 15:20 作者: TOXIC 時間: 2025-3-25 15:55 作者: Tracheotomy 時間: 2025-3-25 21:20 作者: 抵消 時間: 2025-3-26 02:17 作者: FAR 時間: 2025-3-26 06:27
J. S. Hough,D. E. Briggs,R. Stevens,T. W. Young increased widely. The improvement of preparation techniques for well-defined substances, the development of sophisticated measuring methods and above all the drive to obtain more insight in the origin of magnetic interactions in solids have resulted in the publication of many specific magnetic prop作者: 小爭吵 時間: 2025-3-26 10:04 作者: SLAY 時間: 2025-3-26 15:07 作者: CHAR 時間: 2025-3-26 19:55 作者: 珠寶 時間: 2025-3-27 00:51 作者: 事物的方面 時間: 2025-3-27 01:37 作者: maudtin 時間: 2025-3-27 05:47 作者: SEVER 時間: 2025-3-27 10:44
Brewery Fermentations,niard-Latour expressed the belief in 1836 that fermentation of sugar was due to vital activity of yeast. In the following year, T. Schwann recognized the fungal nature of yeast and gave the organism the name Zucherpilz, which translates to . [1].作者: 茁壯成長 時間: 2025-3-27 15:04 作者: 良心 時間: 2025-3-27 21:31
Beer Flavour and Beer Quality, the quality he wishes to drink he demands that his beverage shall have the ‘degree of excellence’ which he expects and that this shall not change from day to day. Much of the brewers’ art is therefore concerned with quality control, with producing a constant product from variable raw materials by a biological process.作者: 集聚成團 時間: 2025-3-27 22:51 作者: 來這真柔軟 時間: 2025-3-28 03:33
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