Brewing Technology: Quality and Production

Erscheinungsjahr 2021
ISBN: 978-1-77469-027-7
Verlag: Society Publishing

Buch, Englisch, 246 Seiten, Hardback, Format (B × H): 150 mm x 228 mm, Gewicht: 458 g

This book offers an overview of brewing technology, brewing materials and its processing, chemistry and biology of brewing, along with the various components of beer, alcohol and methods for measurement. This book further sheds light on the advances in vinegar production and the challenges in brewing industry

Autoren/Hrsg.

Raga, Jennifer

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Brautechnologie

Inhaltsverzeichnis

- Chapter 1 Overview of Brewing Technology
- Chapter 2 Brewing Materials and Its Processing
- Chapter 3 Chemistry and Biology of Brewing
- Chapter 4 Alcohol and Its Measurement
- Chapter 5 Flavorsome Components of Beer
- Chapter 6 Quality Management: Vital Planning for Breweries.
- Chapter 7 Advances in Vinegar Production
- Chapter 8 Challenges in Brewing Industry

Über Autor(innen)

Jennifer is a Tourism and Hospitality Management Specialist with more than 15 years of experience in the industry, giving academic training to University Students and Local Communities about Tourism, Hospitality and Events Management with Eviatour C.A. She holds a BA in Tourism Business Management and a Postgraduate Diploma in Hospitality Management awarded from the University of Birmingham UK.