Brewing Technology
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 am...
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| Format: | Online |
|---|---|
| Langue: | anglais |
| Publié: |
IntechOpen
2023
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| Sujets: | |
| Accès en ligne: | ONIX_20231201_9789535133421_991 |
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| _version_ | 1869517123094577152 |
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| collection | Directory of Open Access Books |
| description | 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. 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. |
| format | Online |
| id | doab-20.500.12854ir-129882 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | IntechOpen |
| publisherStr | IntechOpen |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1298822024-04-11T15:11:20Z Brewing Technology Kanauchi, Makoto yeast, bioactive compounds, gene expression, fungi, maize, fermentation thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues::TBD Technical design 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. 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. 2023-12-01T16:20:48Z 2023-12-01T16:20:48Z 2017 book ONIX_20231201_9789535133421_991 9789535133421 9789535133414 9789535147329 https://directory.doabooks.org/handle/20.500.12854/129882 eng image/jpeg n/a https://www.intechopen.com/books/5967 https://mts.intechopen.com/storage/books/5967/authors_book/authors_book.pdf IntechOpen IntechOpen 10.5772/66269 10.5772/66269 78a36484-2c0c-47cb-ad67-2b9f5cd4a8f6 9789535133421 9789535133414 9789535147329 IntechOpen 210 open access |
| spellingShingle | yeast, bioactive compounds, gene expression, fungi, maize, fermentation thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues::TBD Technical design Brewing Technology |
| title | Brewing Technology |
| title_full | Brewing Technology |
| title_fullStr | Brewing Technology |
| title_full_unstemmed | Brewing Technology |
| title_short | Brewing Technology |
| title_sort | brewing technology |
| topic | yeast, bioactive compounds, gene expression, fungi, maize, fermentation thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues::TBD Technical design |
| topic_facet | yeast, bioactive compounds, gene expression, fungi, maize, fermentation thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues::TBD Technical design |
| url | ONIX_20231201_9789535133421_991 |