Brewing Technology Ed. By Makoto Kanauchi
by Makoto Kanauchi /
2017 / English / PDF
12 MB Download
In this book, the discussion encompasses leading-edge brewing technology with fermentation using a non-Saccharomyces starter, healthy uses of spent grain from brewing processes, and an electronic nose for quality control, but it also includes descriptions of local traditional alcoholic beverages of Korea and Cameroon.
Many alcoholic beverages produced using various methods are consumed throughout the world. Alcoholic beverages made by brewing cereals, such as beer and Japanese sake, are extremely popular. Brewing them requires a complicated process by which the cereal must be saccharified using enzymes such as amylase. For example, with beer brewing, malt enzymes are used for saccharification. By germination, malt is made from barley to produce enzymes. Finally, wort is made by processing at higher temperatures using malt. The actual techniques require high-level skills.
1 Narrow Leaf Mutants in the Grass Family
2 Oxidative Enzyme Effects in Malt for Brewing
3 Barley (Hordeum vulgare L.) Improvement Past, Present and Future
4 Saccharomyces and Non-Saccharomyces Starter Yeasts
5 Use of Non-Saccharomyces Yeasts in Bottle Fermentation of Aged Beers
6 Concept of Nuruk on Brewing Technology
7 Exploitation of Brewing Industry Wastes to Produce Functional Ingredients
8 Traditional Processing and Quality Control of the “Red Kapsiki”: A Local Sorghum Beer from Northern Cameroon
9 Electronic Noses Applications in Beer Technology
