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Biochemistry of Beer Fermentation / by Eduardo Pires, Tomáš Brányik.

By:

Pires, Eduardo [author.]

Contributor(s):

Brányik, Tomáš [author.]

Material type: Text

TextSeries: SpringerBriefs in Biochemistry and Molecular BiologyPublisher: Cham : Springer International Publishing : Imprint: Springer, 2015Edition: 1st ed. 2015Description: 1 online resource (VI, 80 pages 9 illustrations in color.)Content type:

text

Media type:

computer

Carrier type:

online resource

ISBN:

9783319151892

Subject(s):

Additional physical formats: Print version:: Biochemistry of beer fermentation.; Printed edition:: No title; Printed edition:: No titleDDC classification:

641.3 23
664 23

Summary: Beer is the most popular alcoholic beverage in the world. Yet, behind each glass of beer there is an enormous amount of work invested. If the first image that comes to your mind is the lifting of heavy bags of malt or carrying kegs, guess again! Most of the work involved in brewing is carried out by "microworkers" - yeast and their enzymes! These special helpers are responsible for catalyzing the vast majority of the biochemical reactions occurring in all steps that gradually transform the sugary wort into beer. This book not only provides readers with an overview of the whole biochemical process involved in beer fermentation, but also reviews the latest findings in this delightful field, making it essential reading for both scientists and brewing enthusiasts.

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books	Kwara State University Library Main Library	TP577.P57 2014 (Browse shelf(Opens below))	Available		018875-01
Books	Kwara State University Library Main Library	TP577.P57 2014 (Browse shelf(Opens below))	Available		018875-02

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Beer is the most popular alcoholic beverage in the world. Yet, behind each glass of beer there is an enormous amount of work invested. If the first image that comes to your mind is the lifting of heavy bags of malt or carrying kegs, guess again! Most of the work involved in brewing is carried out by "microworkers" - yeast and their enzymes! These special helpers are responsible for catalyzing the vast majority of the biochemical reactions occurring in all steps that gradually transform the sugary wort into beer. This book not only provides readers with an overview of the whole biochemical process involved in beer fermentation, but also reviews the latest findings in this delightful field, making it essential reading for both scientists and brewing enthusiasts.

Description based on publisher-supplied MARC data.

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