Brewing —— Science and Practice

----- 酿造：科学与实践

ISBN: 9781855734906 出版年：2004 页码：900 Briggs, D E Brookes, P A Stevens, R Woodhead Publishing_RM

An outline of brewing. Malts, adjuncts and supplementary enzymes. Water, effluents and wastes. The science of mashing. The preparation of grists Mashing technology. Hops. The chemistry of hop constituents. Chemistry of wort boiling. Wort boiling, clarification, cooling and aeration. Yeast biology. Yeast metabolism of wort by yeast. Yeast growth. Fermentation technologies. Beer maturation and treatments. Native African beers. Microbiology. Brewhouses: types, control and economy. Chemical and physical properties of beer. Beer flavour and sensory assessment. Packaging Storage and distribution. Beer in the trade. Appendix.