Titre: Brewing Microbiology: Managing Microbes, Ensuring Quality and Valorising Waste (Woodhead Publishing Series in Food Science, Technology and Nutrition)
�diteur: Woodhead Publishing
Date de parution: 2015
Langue: anglais
ISBN � 10 chiffres: 1782423311
ISBN � 13 chiffres: 9781782423317
Reliure: Couverture rigide
�tat de l'article: New

A propos de ce titre

Synopsis

Brewing Microbiology discusses the microbes that are essential to successful beer production and processing, and the ways they can pose hazards in terms of spoilage and sensory quality.

The text examines the properties and management of these microorganisms in brewing, along with tactics for reducing spoilage and optimizing beer quality. It opens with an introduction to beer microbiology, covering yeast properties and management, and then delves into a review of spoilage bacteria and other contaminants and tactics to reduce microbial spoilage.

Final sections explore the impact of microbiology on the sensory quality of beer and the safe management and valorisation of brewing waste.

� propos de l?auteur

Dr. Annie Hill is the Associate Professor at the International Centre for Brewing & Distilling, Heriot-Watt University, UK. Annie's main research include microbial spoilage of alcoholic beverages and detection of spoilage organisms in breweries/distilleries, in particular investigation of anaerobic Gram-negative bacteria. Recent research has focused on distilling, particularly the development of a botanical library and investigation of the use of waste fruit, and a range of new product development projects. Annie is currently Academic Supervisor within a KTP partnership with Edinburgh Gin. She is the author of Brewing Microbiology published by Elsevier 2015, has published ~29 articles, is on the editorial board of Journal of the American Society of Brewing Chemists

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