Biochemistry of Beer Fermentation electronic resource by Eduardo Pires, Tomáš Brányik.
Material type: TextSeries: SpringerBriefs in Biochemistry and Molecular BiologyPublication details: Cham : Springer International Publishing : Imprint: Springer, 2015Description: VI, 80 p. 9 illus. in color. online resourceContent type: text Media type: computer Carrier type: online resourceISBN: 9783319151892Subject(s): chemistry | Food -- Biotechnology | Biochemistry | Chemistry | Food science | Biochemistry, generalDDC classification: 641.3 | 664 LOC classification: TP248.65.F66Online resources: Click here to access online In: Springer eBooksSummary: 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.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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