Log in

Relevant bibliographies by topics / Beer fermentation / Books

To see the other types of publications on this topic, follow the link: Beer fermentation.

Books on the topic 'Beer fermentation'

Author: Grafiati

Published: 4 June 2021

Last updated: 2 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 24 books for your research on the topic 'Beer fermentation.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse books on a wide variety of disciplines and organise your bibliography correctly.

1

Pires, Eduardo, and Tomáš Brányik. Biochemistry of Beer Fermentation. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-15189-2.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Kronlöf, Jukka. Immobilized yeast in continuous fermentation of beer. Espoo: Technical Research Centre of Finland, 1994.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

3

1961-, Zainasheff Jamil, ed. Yeast: The practical guide to beer fermentation. Boulder, CO: Brewers Publications, 2010.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

4

Fermentation, cellaring, and packaging operations. St. Paul, MN: Master Brewers Association of the Americas, 2005.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

5

Virkajärvi, Ilkka. Feasibility of continuous main fermentation of beer using immobilized yeast. Espoo [Finland]: Technical Research Centre of Finland, 2001.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

6

Buhner, Stephen Harrod. Sacred and herbal healing beers: The secrets of ancient fermentation. Boulder, Colo: Siris Books, 1998.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

7

Enari, Tor-Magnus. From beer to molecular biology: The evolution of industrial biotechnology. Nürnberg: Fachverlag Hans Carl, 1999.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

8

Suita, A. Effects of a lactobacillus fermentation product on digestibility of two silage-containing diets and performance by feedlot steers. [Pullman, Wash.]: Agriculture Research Center, College of Agriculture and Home Economics, Washington State University, 1985.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

9

Di Blasi, Stefano, ed. La ricerca applicata ai vini di qualità. Florence: Firenze University Press, 2012. http://dx.doi.org/10.36253/978-88-6655-165-2.

Full text

Abstract:

This is a book on the state of the art of scientific research applied to the fields of viticulture, management of the foliage, manual and mechanical harvesting, vinification techniques, the use of mixed yeast cultures, malolactic fermentation and microoxygenation. It synthetically illustrates the lines of research that the Consorzio Tuscania has co-ordinated in the four-year period 2007-2010. Each of these lines of research has been conducted in liaison with some of the most important scientific institutions in the sector: CNR Ibimet, DIPROVE (University of Milan), IASMA-FEM, University of Florence (DEISTAF, DIPSA, DIBA Departments), SAIFET (University-Polytechnic of the Marches) and DISAABA (University of Sassari). The work offer useful cues for updating the production techniques for quality red wines.

APA, Harvard, Vancouver, ISO, and other styles

10

Pires, Eduardo, and Tomáš Brányik. Biochemistry of Beer Fermentation. Springer, 2015.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

11

Pires, Eduardo, and Tomáš Brányik. Biochemistry of Beer Fermentation. Springer, 2015.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

12

Raw Materials and Brewhouse Operations (Mbaa Practical Handbook for the Specialty Brewer). Master Brewers Association of Americas, 2006.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

13

Narziss, Ludwig, and Werner Back. Die Bierbrauerei: Band 1 - Die Technologie der Malzbereitung. Wiley & Sons, Incorporated, John, 2019.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

14

Narziss, Ludwig, and Werner Back. Die Bierbrauerei: Band 1 - Die Technologie der Malzbereitung. Wiley & Sons, Limited, John, 2012.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

15

Narziss, Ludwig, Werner Back, Martina Gastl, and Martin Zarnkow. Die Bierbrauerei. Wiley & Sons, Limited, John, 2021.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

16

Narziss, Ludwig, and Werner Back. Die Bierbrauerei: Band 1 - Die Technologie der Malzbereitung. Wiley & Sons, Incorporated, John, 2019.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

17

Crissman, Dan. Brewing Everything: How to Make Your Own Beer, Cider, Mead, Sake, Kombucha, and Other Fermented Beverages. Norton & Company, Incorporated, W. W., 2018.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

18

Crissman, Dan. Brewing Everything: How to Make Your Own Beer, Cider, Mead, Sake, Kombucha, and Other Fermented Beverages. Countryman Press, 2018.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

19

Bamforth, Charles W., and Robert E. Ward, eds. The Oxford Handbook of Food Fermentations. Oxford University Press, 2014. http://dx.doi.org/10.1093/oxfordhb/9780199742707.001.0001.

Full text

Abstract:

This handbook showcases a variety of food fermentations ranging from beer and wine to cider, whisky, rum, vinegar, bread, cocoa, tea, and coffee. With authoritative accounts from many experts, it also features a diversity of fermentation products such as dairy products, vegetables, fermented meats and fishery products, and Asian foods. Fermentations for producing flavors and other components for use in foods are discussed as well. Finally, the book describes the use of micro-organisms to produce microbial biomass protein (MBP).

APA, Harvard, Vancouver, ISO, and other styles

20

Louis Pasteur's Studies on Fermentation: The Diseases of Beer, Their Causes, and the Means of Preventing Them. BeerBooks.com, 2005.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

21

The Mini Farming Guide To Fermenting Selfsufficiency From Beer And Cheese To Wine And Vinegar. Skyhorse Publishing, 2012.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

22

American sour beers: Innovative techniques for mixed fermentations. Brewers Publications, 2014.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

23

Welch, Killian A. Alcohol Abuse. Oxford University Press, 2017. http://dx.doi.org/10.1093/med/9780199937837.003.0185.

Full text

Abstract:

Unqualified, “alcohol” refers to ethyl alcohol (C2H5OH), the favored drug of much of the world’s population. It was probably discovered following experimental fermentation, and archaeological investigations suggest that beer was being habitually consumed earlier than 6000 BCE. Although often considered a “moral failing,” the neurobiological changes that underpin addiction to alcohol are increasingly understood. This has been accompanied by development of an increasing variety of interventions for alcoholism with demonstrated efficacy, these spanning the social, psychological, and pharmacological. Despite these advances, an estimated 3.8% of all global deaths and 4.6% of global disability-adjusted life-years is now attributable to alcohol. The detrimental consequences of alcohol are multifarious, but the nervous system is particularly vulnerable.

APA, Harvard, Vancouver, ISO, and other styles

24

Kirchman, David L. Processes in anoxic environments. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780198789406.003.0011.

Full text

Abstract:

During organic material degradation in oxic environments, electrons from organic material, the electron donor, are transferred to oxygen, the electron acceptor, during aerobic respiration. Other compounds, such as nitrate, iron, sulfate, and carbon dioxide, take the place of oxygen during anaerobic respiration in anoxic environments. The order in which these compounds are used by bacteria and archaea (only a few eukaryotes are capable of anaerobic respiration) is set by thermodynamics. However, concentrations and chemical state also determine the relative importance of electron acceptors in organic carbon oxidation. Oxygen is most important in the biosphere, while sulfate dominates in marine systems, and carbon dioxide in environments with low sulfate concentrations. Nitrate respiration is important in the nitrogen cycle but not in organic material degradation because of low nitrate concentrations. Organic material is degraded and oxidized by a complex consortium of organisms, the anaerobic food chain, in which the by-products from physiological types of organisms becomes the starting material of another. The consortium consists of biopolymer hydrolysis, fermentation, hydrogen gas production, and the reduction of either sulfate or carbon dioxide. The by-product of sulfate reduction, sulfide and other reduced sulfur compounds, is oxidized back eventually to sulfate by either non-phototrophic, chemolithotrophic organisms or by phototrophic microbes. The by-product of another main form of anaerobic respiration, carbon dioxide reduction, is methane, which is produced only by specific archaea. Methane is degraded aerobically by bacteria and anaerobically by some archaea, sometimes in a consortium with sulfate-reducing bacteria. Cultivation-independent approaches focusing on 16S rRNA genes and a methane-related gene (mcrA) have been instrumental in understanding these consortia because the microbes remain uncultivated to date. The chapter ends with some discussion about the few eukaryotes able to reproduce without oxygen. In addition to their ecological roles, anaerobic protists provide clues about the evolution of primitive eukaryotes.

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!