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Biochemistry of beer fermentation [electronic resource] / Eduardo Pires, Tomáš Brányik.

9783319151892 electronic book
3319151894 electronic book
9783319151885

Cham : Springer, 2015.

English

1 online resource (vi, 76 pages) : color illustrations.

TP570 .P57 2015eb

663/.33

Beer is the most popular alcoholic beverage in the world. Yet, behind each glass of beer there is an enormous amount of work invested. If the first image that comes to your mind is the lifting of heavy bags of malt or carrying kegs, guess again! Most of the work involved in brewing is carried out by ℓ́ℓmicroworkersℓ́ℓ ℓ́ℓ yeast and their enzymes! These special helpers are responsible for catalyzing the vast majority of the biochemical reactions occurring in all steps that gradually transform the sugary wort into beer. This book not only provides readers with an overview of the whole biochemical process involved in beer fermentation, but also reviews the latest findings in this delightful field, making it essential reading for both scientists and brewing enthusiasts

Includes bibliographical references.

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Online resource; title from PDF title page (SpringerLink, viewed February 18, 2015).

SpringerBriefs in biochemistry and molecular biology.

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