Download Brewing: Science and Practice by George H. van Kooten PDF

By George H. van Kooten

Brewing is likely one of the oldest and most complicated applied sciences in nutrition and beverage processing. Its good fortune depends upon mixing a legitimate realizing of the technological know-how concerned with an both transparent snatch of the practicalities of construction. Brewing: technological know-how and perform offers a entire and authoritative consultant to either elements of the topic. After an preliminary review of the brewing procedure, the ebook studies malts, adjuncts, and enzymes. Chapters clarify water, effluents, and wastes; element the technology and know-how of mashing, together with grist training; talk about hops and are via chapters on wort boiling, rationalization, and aeration. extra chapters current info on yeast biology, metabolism, and progress; fermentation, fermentation applied sciences, and beer maturation; and local African beers. After a dialogue of brewhouses, the authors think about a couple of protection and caliber concerns, together with beer microbiology and the chemical and actual homes of beer, which give a contribution to traits reminiscent of taste. a last team of chapters hide packaging, garage, distribution, and the retail dealing with of beer. in line with the authors' unequalled event within the box, Brewing: technological know-how and perform may be a typical paintings for the undefined.

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The activity of the enzymes in malt that degrade -glucans, the - 2 Malts, adjuncts and supplementary enzymes 25 glucanases, are measured either by following the decline in viscosity of a solution of glucan incubated with an extract of malt containing the enzyme, or by following the breakdown of an artificial substrate, a colour-labelled -glucan. Under some circumstances it is desirable that malts should contain adequate levels of this enzyme, which is readily inactivated when green malt is kilned using any except the lowest temperatures.

In mainland Europe winter barleys are usually of poor malting quality, but some of the two-rowed winter varieties grown in the UK (such as Maris Otter, Halcyon and Pearl) are of outstandingly good quality. Good spring malting barleys include Alexis, Chariot, Optic and Prisma. Grains vary in size, shape and chemical composition. It is important to understand that malts consist of mixtures of grains with differing properties. This heterogeneity, which is reflected in the malt, can give rise to problems in 12 Brewing: science and practice Dorsal side Aleurone layer Lemma Pericarp Testa Acrospire Embryo Scutellum Rootlets Coleorhiza Awn Micropylar region Starchy endosperm Broken pedicel Sub-aleurone region Distal end Fig.

Because of the differences in the mashing conditions the last two mashes generally give more soluble nitrogen in the worts than the IoB method. Brewers are concerned that a malt has a total nitrogen (TN; `protein') content in the specified range since, outside this range, the wort obtained may differ significantly in quality and there may be problems with extract recovery. 24 Brewing: science and practice Total soluble nitrogen (TSN) and free amino nitrogen (FAN) values are determined. The TSN needs to be sufficiently high so that the `body' and mouth-feel of the beer is adequate, and the beer foam (or `head') will be stable.

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