Brewing Technology

Quality and Production
Erscheinungsjahr 2022
ISBN: 978-1-77469-212-7
Verlag: Society Publishing
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 246 Seiten, Electronic book text, Format (B × H): 152 mm x 229 mm

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

Fachgebiete

• Wirtschaftswissenschaften Betriebswirtschaft Betriebswirtschaft: Theorie & Allgemeines
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

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.