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Biochemistry of beer fermentation

Branyik, Tomas.

Biochemistry of beer fermentation

Record Type:	Electronic resources : Monograph/item
Title/Author:	Biochemistry of beer fermentationby Eduardo Pires, Tomas Branyik.
Author:	Pires, Eduardo.
other author:	Branyik, Tomas.
Published:	Cham :Springer International Publishing :2015.
Description:	vi, 76 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
Subject:	Brewing.
Online resource:	http://dx.doi.org/10.1007/978-3-319-15189-2
ISBN:	9783319151892 (electronic bk.)

Biochemistry of beer fermentation
Pires, Eduardo.

Biochemistry of beer fermentation[electronic resource] /by Eduardo Pires, Tomas Branyik. - Cham :Springer International Publishing :2015. - vi, 76 p. :ill., digital ;24 cm. - SpringerBriefs in biochemistry and molecular biology,2211-9353. - SpringerBriefs in biochemistry and molecular biology..

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

ISBN: 9783319151892 (electronic bk.)

Standard No.: 10.1007/978-3-319-15189-2doiSubjects--Topical Terms:

291375
Brewing.

LC Class. No.: TP570

Dewey Class. No.: 663.33

Biochemistry of beer fermentation
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100 1 $a Pires, Eduardo. $3 714034
245 1 0 $a Biochemistry of beer fermentation $h [electronic resource] / $c by Eduardo Pires, Tomas Branyik.
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300 $a vi, 76 p. : $b ill., digital ; $c 24 cm.
490 1 $a SpringerBriefs in biochemistry and molecular biology, $x 2211-9353
520 $a 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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