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Titlebook: Brewing Science: A Multidisciplinary Approach; Michael Mosher,Kenneth Trantham Textbook 20171st edition Springer International Publishing

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發(fā)表于 2025-3-21 16:58:32 | 只看該作者 |倒序?yàn)g覽 |閱讀模式
期刊全稱Brewing Science: A Multidisciplinary Approach
影響因子2023Michael Mosher,Kenneth Trantham
視頻videohttp://file.papertrans.cn/191/190715/190715.mp4
發(fā)行地址Provides a comprehensive and detailed overview of each step in the Brewing process from the initial definition of beer through all stages of the brewing process to the packaging of the final product,
圖書(shū)封面Titlebook: Brewing Science: A Multidisciplinary Approach;  Michael Mosher,Kenneth Trantham Textbook 20171st edition Springer International Publishing
影響因子.This text?finally collects all the introductory aspects of beer brewing science into one place for undergraduate brewing science courses. This expansive and detailed work is written in conversational style, walking students through all the brewing basics from the origin and history of beer to the brewing process to post-brew packaging and quality control and assurance. As an introductory text, this book?assumes the reader has no prior knowledge of brewing science and only limited experience with chemistry, biology and physics. The text provides?students with all the necessary details of brewing science using a multidisciplinary approach, with a thorough and well-defined program of in-chapter and end-of-chapter problems. As students solve these problems, they will learn how scientists think about beer and brewing and develop a critical thinking approach to addressing concerns in brewing science.?..As a truly comprehensive introduction to brewing science,?.Brewing Science: A Multidisciplinary Approach?.walks students through the entire spectrum of the brewing process. The different styles of beer, the molecular makeup and physical parameters, and how those are modified to provide di
Pindex Textbook 20171st edition
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Mashing,ic tasks such as the conversion of the starch in the malt into maltose. The water used in the mash becomes wort. There is not much difference between mashing that is performed in microbreweries versus that by homebrewers, but the equipment and techniques are a little different based on the scale of
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Sparging,e general principle requires that we filter the liquid away from the spent grains and then wash the grains with hot water to ensure that no fermentable sugars are left behind. This process is known as sparging and it often requires a lauter tun.
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Cooling and Fermenting,ed into a fermenter and yeasts are added. Fermentable sugars are converted into alcohol and carbon dioxide in this process. Uncovering the principles behind these processes reveals a wealth of theory in thermochemistry and physics. That will be the focus of this chapter.
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Packaging,e processes involved in packaging, both in small pack and large pack. We will take a look at how bottles, cans, and kegs are manufactured, and we will end the chapter with an exploration of pasteurization and the processes that are required in order to make a product that has as long a shelf life as
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