Brewing and Distilling Yeasts /
| Autor principal: | |
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| Autor Corporativo: | |
| Formato: | eBook |
| Lenguaje: | English |
| Publicado: |
Cham :
Springer International Publishing : Imprint: Springer,
2017.
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| Edición: | 1st ed. 2017. |
| Colección: | The Yeast Handbook,
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| Materias: |
Tabla de Contenidos:
- 1. Introduction
- 2. History of brewing and distilling yeast
- 3. Taxonomy of brewing and distilling yeasts and methods of identification
- 4. Yeast culture collections, strain maintenance and propagation
- 5. The structure and function of the yeast cell wall, plasma membrane and periplasm
- 6. Energy metabolism by the yeast cell
- 7. Yeast nutrition
- 8. Yeast viability and vitality
- 9. Bioethanol
- 10. Killer (Zymocidal) yeasts
- 11. Stress effects on yeast during brewing and distilling fermentations – high gravity effects
- 12. Yeast management
- 13. Harvesting and cropping yeast – yeast flocculation and centrifugation
- 14. Yeast ethanol toxicity in distilling
- 15. Flavour production by yeast
- 16. Yeast genetic manipulation
- 17. Non-Saccharomyces (and bacteria) yeasts that produce ethanol Epilogue.