Brewing Microbiology

Table of Contents

Cover image

Title page

Related titles

Copyright

List of contributors

Woodhead Publishing Series in Food Science, Technology and Nutrition

Preface

Introduction to brewing microbiology

Acknowledgments

Part One. Yeast: properties and management

1. Yeast: an overview

1.1. Yeast species/strains used in brewing and distilling

1.2. Yeast cell structure

1.3. Comparison of lager and ale yeast

1.4. Flocculation

2. Yeast quality assessment, management and culture maintenance

2.1. Introduction

2.2. Objectives of wort fermentation

2.3. Brewer’s yeast species

2.4. Yeast management

2.5. Storage of yeast stock cultures between propagations

2.6. Preservation of yeast strains

2.7. Yeast propagation

2.8. Yeast collection

2.9. Yeast storage

2.10. Yeast washing

2.11. Yeast ...