The comprehensive guide to brewing: from raw material to packaging
Gespeichert in:
| Hauptverfasser: | , , , , |
|---|---|
| Format: | Buch |
| Sprache: | English Czech |
| Veröffentlicht: |
Nuremberg, Germany
Fachverlag Hans Carl
[2017]
|
| Schriftenreihe: | Brauwelt knowledge
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis Inhaltsverzeichnis |
| Beschreibung: | XXVI, 846 Seiten Illustrationen 25 cm |
| ISBN: | 9783418008424 |
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MARC
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| 245 | 1 | 0 | |a The comprehensive guide to brewing |b from raw material to packaging |c Gabriela Basařová, Jan Šavel, Petr Basař, Pavlína Basařová, Tomáš Lejsek |
| 264 | 1 | |a Nuremberg, Germany |b Fachverlag Hans Carl |c [2017] | |
| 264 | 4 | |c © 2017 | |
| 300 | |a XXVI, 846 Seiten |b Illustrationen |c 25 cm | ||
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Datensatz im Suchindex
| _version_ | 1804178086940377088 |
|---|---|
| adam_text | CONTENTS
1. RAW MATERIALS FOR BEER PRODUCTION (G. BASAROVAE)
______________________________
1
1.1 BREWER S MALT
____________________________________________________________ 1
1.1.1 HISTORICAL DEVELOPMENT
_______________________________________________
;
______
1
1.1.2 SPECIFIC TYPES OF MALT
________________________________________________________
2
1.1.2.1 PILSNER MALT
_________________________________________________________________4
1.1.2.2 MUNICH MALT
________________________________________________________________5
1.1.2.4 SPECIALTY MALT
_______________________________________________________________5
1.1.3 THE EFFECT OF STORAGE ON THE QUALITY OF MALT
_______________________________________
8
1.1.4 THE ATTRIBUTES OF MALT AFFECTING QUALITY
___________________________________________
9
1.1.5 THE MECHANICAL AND PHYSICAL ATTRIBUTES OF MALT
____________________________________
9
1.1.5.1 HECTOLITER (VOLUMETRIC) WEIGHT AND THOUSAND KERNEL WEIGHT
___________________________
9
1.1.5.2 FLOATING TEST
_______________________________________________________________10
1.1.5.3 MEALINESS AND GLASSINESS
_____________________________________________________
10
1.1.5.4 DETERMINING THE FRIABILITY OF MALT
______________________________________________
10
1.1.5.5 VISCOSITY AND FILTERABILITY OF THE CONGRESS
WORT______________________________;
_____
12
1.1.5.6 ACIDITY OR PH
_______________________________________________________________12
1.1.6 THE CHEMICAL COMPOSITION OF MALT
______________________________________________
12
1.1.6.1 MOISTURE CONTENT
___________________________________________________________12
1.1.6.2 EXTRACT
___________________________________________________________________
13
1.1.6.3 STARCH
____________________________________________________________________
13
1.1.6.4 NITROGEN COMPOUNDS IN
MALT__________________________________________________
17
1.1.6.5 NON-STARCH POLYSACCHARIDES
__________________
:________________________________19
1.1.6.6 LIPIDS
____________________________________________________________________
23
1.1.6.7 POLYPHENOLIC
COMPOUNDS_____________________________________________________23
1.1.6.8 OTHER COMPOUNDS IN MALT
____________________________________________________25
1.2 ADJUNCTS
________________________________________________________________
28
1.2.1 STARCH ADJUNCTS
____________________________________________________________
29
1.2.1.1 UNMALTED CEREALS
___________________________________________________________29
1.2.1.2 STARCH HYDROLYSATES, SYRUPS, AND CONCENTRATES
____________________________________
32
1.2.1.3 SPECIAL ADJUNCTS
____________________________________________________________32
1.2.1.4 NEW METHODS IN THE PRODUCTION OF ADJUNCTS
_____________________________________
32
1.2.2 SUGAR ADJUNCTS
____________________________________________________________
33
1.2.3 MALT EXTRACTS ______________________________;
_______________________________
34
1.3 HOPS
__________________________________________________________________ 35
1.3.1 HISTORY
___________________________________________________________________
36
1.3.2 THE CLASSIFICATION OF HOPS IN SYSTEMATIC BOTANY
___________________________________
37
1.3.3 HOP MORPHOLOGY
__________________________________________________________
38
1.3.3.1 MAIN PARTS OF THE HOP PLANT
____________________________________________
38
1.3.4 HOP CULTIVATION AND
AGRICULTURE________________________________________________39
1.3.5 HOP DISEASES AND DISORDERS
___________________________________________________40
1.3.6 DRYING HOPS, THEIR POST-HARVEST TREATMENT, AND
PACKAGING___________________________41
1.3.6.1 DRYING HOPS 41
1.3.6.2 SULFUR TREATMENT OF
HOPS_____________________________________________________42
1.3.6.3 PACKAGING AND STORAGE OF HOPS
________________________________________________42
1.3.7 HOP VARIETIES
______
42
1.3.7.1 GROUPING HOP VARIETIES INTO MARKETING CATEGORIES
_________________________________
43
1.3.8 CHEMICAL COMPOSITION OF HOPS
_______________________________________________
45
1.3.8.1 MOISTURE CONTENT
_________________________________________________________
47
1.3.8.2 HOP RESINS
_
________________________________________________________________47
1.3.8.3 A-ACIDS, THEIR ANALOGS, AND PRODUCTS OF ISOMERIZATION,
HYDROLYSIS, AND OXIDATION
_________
47
1.3.8.4 SS-ACIDS, THEIR ANALOGS, AND PRODUCTS OF ISOMERIZATION,
OXIDATION, AND HYDROLYSIS
_________
53
1.3.8.5 HARD
RESINS_________________________________________________________________
54
1.3.8.6 HOP ESSENTIAL OILS
___________________________________________________________
54
1.3.8.7 POLYPHENOLIC COMPOUNDS IN
HOPS_______________________________________________62
1.3.8.8 CARBOHYDRATES IN HOPS
_______________________________________________________
68
1.3.8.9 NITROGENOUS COMPOUNDS IN HOPS
_______________________________________________68
1.3.8.10 HOP LIPIDS
_________________________________________________________________68
1.3.8.11 MINERALS IN HOPS
____________________________________________________________68
1.3.8.12 PRENYLATED FLAVONOIDS IN HOPS
________________
69
1.3.8.13 OTHER HOP COMPOUNDS
_______________________________________________________
70
1.3.9 MEDICINAL AND ANTISEPTIC PROPERTIES OF
HOPS_______________________________________70
1.3.10 UNDESIRABLE COMPOUNDS IN HOPS
_______________________
._______________________72
1.3.11 CHANGES IN THE COMPOSITION OF HOPS DUE TO
AGING__________________________________73
1.4 HOP PRODUCTS
____________________________________________________________
73
1.4.1 HOP PRODUCTS PREPARED BY A MECHANICAL TREATMENT OF HOPS
__________________________
74
1.4.1.1 HOP POWDERS AND PELLETS
_____________________________________________________
74
1.4.2 HOP PRODUCTS PREPARED BY
EXTRACTION____________________________________________76
1.4.2.1 ETHANOL HOP EXTRACT
__________________________________________________________
76
1.4.2.2 CARBON DIOXIDE HOP EXTRACT
___________________________________________________
76
1.4.3 PRODUCTS FROM HOP ESSENTIAL OILS
_______________________________________________
78
1.4.4 HOP PRODUCTS PREPARED BY CHEMICAL MEANS
_____________________________________
78
1.4.4.1 ISOMERIZED HOP EXTRACTS
______________________________________________________
78
1.4.4.2 REDUCED AND HYDROGENATED ISO-A-ACIDS
__________________________________________79
1.4.4.3 ISOMERIZED HOP PELLETS
_______________________________________________________
80
1.4.4.4 EXTRACTS CONTAINING HULUPONES
________________________________________________
80
1.4.5 SYNTHETIC BITTER COMPOUNDS
___________________________________________________
80
1.4.6 OVERVIEW OF HOP PRODUCTS USED IN BEER
PRODUCTION_________________________________80
1.5 WATER
____________________________________________________________________82
1.5.1
HISTORY____________________________________________________________________
82
1.5.2 SOURCES OF NATURAL WATER FOR THE BREWING
INDUSTRY__________________________________82
1.5.3 HARDNESS
__________________________________________________________________83
1.5.4 TOTAL, NEUTRALIZED, AND RESIDUAL ALKALINITY______________ 84
1.5.5 TYPES OF BREWING LIQUOR
______________________________________________________85
1.5.6 THE EFFECT OF SALTS ON THE PH OF BREWING
LIQUOR_____________________________________86
1.5.6.1 REACTIONS OF IONS IN BREWING LIQUOR THAT DECREASE ACIDITY
____________________________
86
1.5.6.2 REACTIONS OF IONS IN THE BREWING LIQUOR THAT INCREASE ACIDITY
__________________________
87
1.5.7 A SUMMARY OF THE IMPORTANCE OF IONS AND OTHER
CONSTITUENTS_________________________88
1.5.8 GASES DISSOLVED IN
WATER______________________________________________________90
1.5.9 ORGANIC COMPOUNDS PRESENT IN WATER SOURCES
_____________________________________90
1.5.10 WATER TREATMENT PROCEDURES
__________________________________________________
90
1.5.10.1 WATER TREATMENTS USED IN BREWERIES
____________________________________________
91
1.5.10.2 WATER
STERILIZATION___________________________________________________________
95
1.5.10.3 WATER
RECYCLING_____________________________________________________________97
1.6 AUXILIARY MATERIALS
_______________________________________________________
97
1.6.1 ENZYME PREPARATIONS
_____________________________________________________
97
1.6.2
COLORANTS__________________________________________________________________98
1.6.2.1
BEER CARAMEL
98
1.6.3
PRODUCTS AFFECTINQ BEER FOAM
98
1.6.3.1
PRODUCTS DESIGNED TO INCREASE HEAD RETENTION
98
1.6.3.2
PRODUCTS FOR REDUCING FOAM FORMATION IN THE BREWING PROCESS
98
LITERATURE REFERENCES
99
2.
THE PREPARATION OF HOPPED WORT (G. BASAROVA)
108
2.1
HISTORY
108
2.2
MALT MILLING
114
2.2.1
THE THEORY OF MILLING
114
2.2.2
THE MALT MILLING PROCESS
118
2.2.3
MALT MILLING EQUIPMENT
118
2.2.3.1
DRV MILLING OF MALT
118
2.23.2
MALT MILLING WITH CONDITIONING
121
2.2.33
WET MILLING OF MALT
122
2.23.4
PREPARATION OF VERY FINE GRIST
123
2.23.5
MALT MILLING UNDER LOW-OXYGEN CONDITIONS
123
2.2.4
CONTROL OF THE GRINDING PROCESS
125
2.2.4.1
PROCESS CONTROL
125
2.2A2
LABORATORY CONTROLS
125
2.3
MASHING IN AND ACHIEVING TARGET MASH TEMPERATURE
127
2.3.1
THEORY
127
2.3.2
PRACTICE
128
2.3.2.1
TECHNIQUES FOR MASHING IN AND RAISING MASH TEMPERATURE
128
2.3.2.2
THE DURATION OF THE MASHING IN PROCESS
129
2.3.2.3
THE SIZE OF THE GRAIN BILL
129
2.3.2.4
STRIKE WATER CALCULATION
130
2.3.3
MONITORING THE PROCESS OF MASHINA IN
130
2.3.4
HIGH GRAVITY BREWING
131
2.3.5
GRIST HYDRATION EQUIPMENT
131
2.4
MASHING
133
2.4.1
THEORY
133
2.4.1.1
THE DEGRADATION OF STARCH BY AMVLOLVTIC ENZYMES
133
2.4.1.2
DEGRADATION OF NITROGENOUS COMPOUNDS BV PROTEOLYTIC ENZYMES
136
2.4.1.3
ENZYMATIC CLEAVAGE OF NON-STARCH POLYSACCHARIDES
137
2.4.1.4
CHANGES IN LIPIDS DURING MASHINA
141
2.4.1.5
CHANGES IN POLYPHENOLS DURING MASHING
143
2.4.1.6
CHANGES IN ACIDITY (PH) DURING MASHINA
143
2.4.1.7
OXIDATION REACTIONS DURING MASHINA
144
2.4.1.8
FNZYM
ES CATALYZING
OXIDATION-REDUCTION REACTIONS IN THE MALT DURINA MASHINA
144
2.4.1.9
NON-ENZYMATIC OXIDATION DURING MASHING
145
2.4.1.10
CHANGES IN INORGANIC COMPOUNDS DURING MASHING
145
2.4.2
PRACTICE
146
2.4.2.1
IMPORTANT MASHING TEMPERATURES
146
2.4.2.2
DECOCTION MASHING
147
2.4.2.3
INFUSION MASHING
149
2A.2.4
SPECIAL MASHING PROCEDURES
150
2.4.3
CONTROL OF THE MASHING PROCESS
150
2.4.3.1
PROCESS CONTROL
150
2.43.2 LABORATORY CONTROLS
____
150
2.4.4 PROCESSING ADJUNCTS
________________________________________________________
151
2.4.5 BIOLOGICAL ACIDIFICATION OF MASH AND SWEET WORT
__
151
2.4.6 MASHING
EQUIPMENT________________________________________________________
154
2.5 SWEET WORT SEPARATION AND SPARGING OFTHE GRAIN
BED______________________156
2.5.1 THEORY OF WORT SEPARATION
___________________________________________________
156
2.5.1.1 A MATHEMATICAL MODEL OF WORT SEPARATION __________________ 156
2.5.1.2 FACTORS AFFECTING THE WORT SEPARATION PROCESS
___________________________________
157
2.5.2 PROCESSES AND EQUIPMENT FOR WORT SEPARATION AND SPARGING OF THE
GRAIN BED
____________
159
2.5.2.1 WORT SEPARATION WITH A TRADITIONAL LAUTER TUN
_____________________________________159
252.2 DRAWING SWEET WORT FROM THE TOP
____________________________________________
167
2.5.23 ACCELERATED WORT SEPARATION
_________________
167
2.5.2.4 INTENSIFIED WORT SEPARATION FOR CONDITIONED AND WET-MILLED GRIST
_____________________
167
25.25 SWEET WORT SEPARATION AND SPARGING IN MODERN LAUTER TUNS
________________________
167
25.2.6 SWEET WORT SEPARATION AND SPARGING USING A CONVENTIONAL MASH
FILTER
_________________
168
25.2.7 SWEET WORT SEPARATION AND SPARGING USING MODERN MASH FILTERS
______________________
171
2.5.2.B WORT SEPARATION USING A
STRAINMASTER___________________________________________172
25.2.9 OTHER METHODS AND EQUIPMENT USED FOR WORT SEPARATION
___________________________
172
2.5.3 SPENT GRAIN
_______________________________________________________________173
2.5.4 MONITORING THE WORT SEPARATION AND SPARGING
PROCESSES____________________________174
2.5.4.1 PROCESS CONTROL FOR WORT SEPARATION
____________________________________________
174
23.4.2 LABORATORY MONITORING OF WORT SEPARATION
_______________________________________174
2.6 BOILING THE SWEET WORT WITH HOPS
_________________________________________
174
2.6.1
THEORY___________________________________________________________________175
2.6.1.1 HEATING THE WORT KETTLE
_____________________________________________________
175
2.6.1.2 EVAPORATION OF EXCESS WATER AND CHANGES TO VOLATILE SUBSTANCES
DURING WORT BOILING
____
176
2.6.13 ENZYME INACTIVATION
________________________________________________________
178
2.6.1.4 STERILIZATION OF THE WORT
_____________________________________________________
178
2.6.1.5 PROTEIN COAGULATION AND HOT BREAK
FORMATION_____________________________________178
2.6.1.6 HOT AND COLD BREAK PRECIPITATION
______________________________________________
179
2.6.1.7 ISOMERIZATION AND SOLUBILIZATION OF HOP BITTER COMPOUNDS
__________________________
180
2.6.1.8 FACTORS AFFECTING THE UTILIZATION OF HOP BITTER COMPOUNDS
___________________________
181
2.6.1.9 CHANGES IN POLYPHENOLS DURING WORT BOILING
_____________________________________182
2.6.1.10 CHANGES IN OTHER EXTRACTABLE COMPOUNDS DERIVED FROM HOPS
________________________
183
2.6.1.11 MAILLARD PRODUCTS
__________________________________________________________183
2.6.1.12 FORMATION OF REDUCTONES AND CREATION OF WORT REDOX POTENTIAL
_______________________
185
2.6.1.13 OXIDATION OF COMPOUNDS EXTRACTED FROM WORT DURING WORT BOILING
___________________
186
2.6.1.14 INCREASE IN ACIDITY DURING WORT BOILING
_________________________________________
186
2.6.1.15 CHANGES IN
COLOR___________________________________________________________186
2.6.2 THE EQUIPMENT EMPLOYED IN THE WORT BOILING PROCESS
____________________________
186
2.6.2.1 KETTLE MATERIAL AND HEATING METHODS
___________________________________________187
2.62.2 HOPPING
_________________________________________________________________188
2.6.23 DETERMINING ADDITIONS OF HOPS AND HOP
PRODUCTS_________________________________188
2.6.2.4 HOPS AND HOP PRODUCT DOSING
________________________________________________
188
2.6.2.5 BOILING HOPPED WORT AT ATMOSPHERIC PRESSURE
____________________________________189
2.62.6 HIGH AND LOW PRESSURE WORT BOILING
____________________________________________192
2.6.2.7 TWO-PHASE WORT BOILING
_____________________________________________________
193
2.6.2.5 HOPPED WORT BOILING UNDER AN INERT GAS ATMOSPHERE
____________________________
198
2.6.3 SPENT HOPS
_______________________________________________________________
199
2.6.4
MONITORINQ THE WORT BOILINQ PROCESS
200
2.6.4.1
PROCESS CONTROLS
200
2.6A2
LABORATORY CONTROLS
200
2.6.5
BREWHOUSE YIELD
200
2.7
WORT CHILLING AND HOT/COLD BREAK REMOVAL
201
2.7.1
THEORY
201
2.7.1.1
CHEMICAL AND PHYSICAL BINDINQ OF OXYQEN
202
2.7.1.2
FORMATION AND PRECIPITATION OF HOT AND COLD BREAK IN HOPPED WORT
202
2.7.1.3
CHANQES IN WORT COMPOSITION DURINQ CHILLINQ AND HOT/COLD BREAK
PRECIPITATION
205
2.7.2
PROCESSES AND EQUIPMENT FOR HOT/COLD BREAK REMOVAL AND WORT CHILLINQ
206
2.7.2.1
HOT BREAK SEPARATION
206
2.72.2
PROCESSINQ OF UNCLARIFIED WORT
211
2.7.23
PROCEDURES FOR COLD BREAK SEPARATION
212
2.7.2A
METHODS FOR CHILLING WORT TO PITCHING TEMPERATURE
214
2.72.5
METHODS FOR WORT AERATION
217
2.7.3
MONITORING THE WORT CHILLINQ PROCESS
218
LITERATURE REFERENCES
219
3.
BREWER S YEAST (J.
SAVEL)
229
3.1
HISTORY
229
3.2
BREWER S YEAST STRAINS
233
3.2.1
TOP- AND BOTTOM-FERMENTINQ BREWER S YEAST
233
3.2.1.1
DIFFERENCES BETWEEN TOP- AND BOTTOM-FERMENTINQ BREWER S YEAST
234
3.2.2
YEAST STRAIN SUBTVPING - SORTING INTO STRAIN COLLECTIONS
236
3.2.3
GENETIC BASIS FOR BREWER S YEAST TRAITS
238
3.3
THE YEAST CELL (MORPHOLOGY. CYTOLOGY)
239
3.3.1
SHAPE AND SIZE OF A YEAST CELL
239
3.3.2
SPECIFIC FUNCTIONAL AND STRUCTURAL PARTS OF A YEAST CELL
239
3.3.2.1
CELL COMPOSITION
239
3.3.3
CHEMICAL COMPOSITION OF BREWER S YEAST
242
3.4
YEAST REPRODUCTION
243
3.5
CELL CYCLE AND AGING OF YEAST CELLS
245
3.5.1
PHASES OF THE CELL CYCLE
245
3.5.2
YEAST AGING FACTORS
246
3.6
YEAST GROWTH KINETICS
246
3.6.1
BATCH AND CONTINUOUS FERMENTATION
246
3.6.2
GROWTH CURVE
248
3.6.3
PRIMARY FERMENTATION MODELINA
250
3.7
YEAST NUTRITION AND METABOLISM
251
3.7.1
ANABOLISM AND CATABOLISM
251
3.7.1.1
NUTRIENT UPTAKE
251
3.7.2
CARBON SOURCES
251
3.7.3
NITROGEN SOURCES
252
3.7.4
OXYGEN
253
3.7.5
INORAANIC SALTS
255
3.7.6
VITAMINS AND ENZYMES
256
3.8
METABOLITE FORMATION DURING FERMENTATION
256
3.8.1
HARNESSING ENERGY FROM CARBOHYDRATE OXIDATION (GLYCOLYSIS)
256
3.8.2
THE FORMATION OF ALCOHOL AND CARBON DIOXIDE
256
3.8.3
FORMATION OF HIQHER ALCOHOLS
258
3.8.4
FORMATION OF ESTERS
260
3.8.5
FORMATION AND REDUCTION OF ALDEHYDES AND KETONES
260
3.8.6
FORMATION OF SULFUR METABOLITES
262
3.8.7
FORMATION OF ORGANIC ACIDS
265
3.8.8
CHANGES IN ACIDITY DURING FERMENTATION
265
3.8.9
YEAST PROTEOLYTIC ENZYMES
265
3.9
FLOCCULATION AND SEDIMENTATION OF BREWER S YEAST
266
3.9.1
DESCRIPTION OF FLOCCULATION
266
3.9.2
FLOCCULATION MECHANISM
266
3.10
METHODS FOR MONITORING AND STUDYING BREWER S YEAST
268
3.10.1
METABOLIC TESTS
268
3.10.2
MICROSCOPY IN THE VISIBLE SPECTRUM
269
3.10.2.1
CELL STAINING FOR VIEWING IN THE VISIBLE SPECTRUM
269
3.10.3
FLUORESCENCE METHODS
269
3.10.3.1
FLUORESCENT DYES
269
3.10.3.2
FLUORESCENCE MICROSCOPES
269
3.10.3.3
SPECTROFLUORIMETERS
270
3.10.3.4
FLUORESCENCE SCANNERS (SCANNING CYTOMETERS)
270
3.10.3.5
FLOW CYTOMETERS
270
3.11
MEASURING THE CONCENTRATION OF BREWER S YEAST
271
3.11.1
YEAST CONCENTRATION AND ACTIVITY
271
3.11.1.1
DETERMINATION OF THE VOLUME OF WET BIOMASS
272
3.11.1.2
DRY MATTER DETERMINATION
272
3.11.1.3
THE DIRECT COUNTING OF YEAST CELLS
272
3.11.1.4
SPECTROPHOTOMETRY IN THE VISIBLE AND INFRARED RANGE
272
3.11.1.5
OTHER METHODS
272
3.12
MEASURING THE ACTIVITY OF BREWER S YEAST
273
3.12.1
REQUIREMENTS FOR BREWER S YEAST ACTIVITY
273
3.12.2
DETERMINING THE REPRODUCTIVE ABILITY (VIABILITY) AND VITALITY OF
BREWER S YEAST
275
3.12.3
MEASURING THE PHYSIOLOGICAL PROCESS ACTIVITY OF BREWER S YEAST
275
3.12.4
COMBINATION METHOD FOR ASSESSING THE ACTIVITY OF BREWER S YEAST
276
3.12.5
YEAST TECHNOLOGICAL ACTIVITY
276
3.13
STRESS FACTORS AFFECTING BREWER S YEAST
276
3.13.1
NEGATIVE INFLUENCES ON YEAST
276
3.13.1.1
TEMPERATURE STRESS
277
3.13.1.2
ETHANOL STRESS
277
3.13.1.3
OSMOTIC STRESS
277
3.13.1.4
PRESSURE AND CARBON DIOXIDE STRESS
278
3.13.1.5
THE
P
H VALUE AS A STRESS FACTOR
278
3.13.1.6
OXIDATIVE STRESS
278
3.13.1.7
IONIC STRESS
279
3.13.1.8
NITRITE STRESS
279
3.13.1.9
EFFECT OF BREAK MATERIAL OR TRUB
279
3.13.1.10
EFFECT OF PESTICIDES
279
3.13.2
EFFECT OF CONTAMINATING MICROORGANISMS
279
3.14
PREPARATION. STORAGE. AND THE SCALE-UP OF PURE CULTURES
279
3.14.1
YEAST PROPAGATION
279
3.14.1.1
STRAIN STORAGE
280
3.14.1.2
NON-AERATED BATCH PROPAGATION
280
3.14.1.3
AERATED BATCH PROPAGATION
280
3.14.1.4
FED-BATCH AND CONTINUOUS YEAST PROPAGATION
280
3.14.2
PROPAGATION STATION EQUIPMENT
281
3.14.2.1
EXAMPLES OF TRADITIONAL AND CONTINUOUS PROPAGATION STATIONS
284
3.15
IMMOBILIZED YEAST
285
LITERATURE REFERENCES
289
4.
MICROBIOLOGY OF BREWING (J. SAVELI
300
4.1
HISTORY
301
4.2
MOLDS
302
4.3
WILD YEASTS
304
4.4
BACTERIA
308
4.4.1
BACTERIA IN BEER BREWING
308
4.4.1.1
WORT BACTERIA
311
4.4.1.2
ACETIC ACID BACTERIA
313
4.4.1.3
LACTIC ACID BACTERIA
313
4.4.1.4
MICROCOCCI
316
4.4.1.5
ZVMOMONAS MOBILIS
317
4.4.1.6
PECTINATUS CEREVISIIPHILUS
317
4.4.1.7
MEGASPHAERA CEREVISIAE
317
4.4.1.8
BACILLUS AND CLOSTRIDIUM
317
4.4.1.9
SELENOMONAS AND ZVMOPHILUS
318
4.5
MICROBIOLOGY OF BEER PRODUCTION
318
4.5.1
MICROORGANISM OCCURRENCE AND HARMFULNESS
318
4.5.2
FREE CELLS AND BIOFILMS
319
4.5.3
GROWTH OF MICROORAANISMS IN BEER
321
4.6
DETECTION OF MICROORGANISMS
323
4.6.1
TRADITIONAL METHODS
323
4.6.2
RAPID METHODS
327
LITERATURE REFERENCES
331
5.
PRIMARY AND SECONDARY BEER FERMENTATION (G. BASAFOVAE. P. BASAR)
337
5.1
HISTORY
337
5.2
PRIMARY FERMENTATION
339
5.2.1
THP THEORY OF PRIMARY FERMENTATION - BALLING S ATTENUATION LAWS
339
5.2.1.1
HEAT GENERATION DURING THE FERMENTATION PROCESS
341
5.2.2
FACTORS AFFECTING THE COURSE OF PRIMARY FERMENTATION
343
5.2.2.1
WORT COMPOSITION
343
S.2.2.2
FERMENTATION TEMPERATURE AND PRESSURE
344
5.2.2.3
YEAST STRAIN AND DOSAGE
345
S.2.2.4
OXYGEN IN THE PITCHED WORT
345
5.2.3
CHANGES IN WORT DURING PRIMARY FERMENTATION
345
5.2.3.1
THE DECLINE IN EXTRACT CONTENT OF THE WORT
346
5.2.3.2
CARBOHYDRATE FERMENTATION
346
5.2.33
THE FORMATION OF ETHANOL AND CARBON DIOXIDE
346
5.23.4
CHANGES IN ACIDITY
346
5.23.5
CHANGES IN COLOR
346
5.23.6
CHANGES IN REDOX CAPACITY
347
5.2.3.7 REDUCTION IN THE CONCENTRATION OF NITROGENOUS COMPOUNDS
______________________
347
5.23.8 CHANGES IN HOP BITTER COMPOUNDS
_____________________________________________347
5.2.3.9 CHANGES IN POLYPHENOLS
_____________________
;_______________________________347
5.2.3.10 THE FORMATION OF FERMENTATION BY-PRODUCTS
_____________________________________
348
5.2.4 PRIMARY FERMENTATION: EQUIPMENT AND PROCESSES
__________________________________
350
5.2.4.1 BOTTOM PRIMARY FERMENTATION AS A BATCH PROCESS
_________________________________
350
5.2.4.2 TOP FERMENTATION
__________________________________________________________356
5.2.4.3 ACCELERATED PRIMARY FERMENTATION METHODS
_____________________________________
357
5.2.4.4 ABNORMALITIES DURING PRIMARY FERMENTATION
_____________________________________
358
5.2.5 YEAST HARVESTING, PROCESSING, TREATMENT, AND STORAGE
_____________________________
360
5.2.5.1 HARVESTING THE SEDIMENTED YEAST
______________________________________________361
5.2.5.2 PROCESSING THE HARVESTED YEAST
________________
361
5.2.53 TREATMENT OF YEAST FOR FUTURE
PITCHING___________________________________________363
5.2.5.4 YEAST
STORAGE______________________________________________________________364
5.2.6 CONTROL OF THE TRADITIONAL FERMENTATION PROCESS
____________
365
5.2.6.1 PROCESS CONTROL
____________________________________________________________
365
5.2.6.2 SUPPLEMENTAL LABORATORY ANALYSES
_____________________________________________
366
5.2.63 THE YIELD AND LOSS OF BEER DURING FERMENTATION
___________________________________
366
5.3 SECONDARY FERMENTATION AND MATURATION (LAGERING) OF BEER
_________________
366
5.3.1
THEORY___________________________________________________________________367
5.3.1.1 LOWERING THE TEMPERATURE AND FERMENTATION OF THE RESIDUAL
EXTRACT ___________________367
53.1.2 BEER CARBONATION AND CARBON DIOXIDE FIXATION
___________________________________
367
5.3.13 BEER CLARIFICATION
___________________________________________________________
369
5.3.1.4 MATURATION OF BEER FLAVOR AND
AROMA____________________________________________369
5.3.2 THE PROCESSES AND EQUIPMENT FOR SECONDARY FERMENTATION AND BEER
MATURATION
AS A BATCH
PROCESS__________________________________________________________370
53.2.1 THE SPACE AND EQUIPMENT REQUIRED FOR SECONDARY FERMENTATION AND
BEER MATURATION
___
370
53.2.2 THE PROCESSES AND EQUIPMENT FOR SECONDARY FERMENTATION AND
MATURATION
OF BOTTOM-FERMENTED
BEERS__________________________________________________
373
53.2.4 THE SECONDARY FERMENTATION OF TOP-FERMENTED BEERS
_____________________________
374
5.3.3 MONITORING SECONDARY FERMENTATION AND BEER MATURATION
__________________________374
5.33.1 PROCESS CONTROL DURING SECONDARY FERMENTATION AND BEER MATURATION
_________________
374
5.33.2 ROUTINE AND EXPANDED LABORATORY ANALYSIS
______________________________________
374
5.3.33 LOSSES IN THE LAGER
CELLAR_____________________________________________________374
5.4 PRIMARY AND SECONDARY BEER FERMENTATION ON A LARGE SCALE
_______________
374
5.4.1 BENEFITS OF FERMENTATION ON A LARGE SCALE
_______________________________________
374
5.4.2 THE DESIGN AND GEOMETRY OF LARGE-SCALE VESSELS
_________________________________
375
5.4.3 PRIMARY AND SECONDARY FERMENTATION OF BEER IN CYLINDROCONICAL
VESSELS (CCVS)
__________
377
5.43.1 DESIGN, MATERIAL, AND GEOMETRY OF CCVS
________________________________________
377
5.43.2 CCV COOLING
________
;_____________________________________________________379
5.4.33 AUTOMATED PROCESS CONTROL FOR CCVS
___________________________________________
382
5.43.4 CCV
INSULATION_____________________________________________________________382
5.43.5 SENSORS FOR THE CONTROL AND REGULATION OF FERMENTATION PROCESSES
IN CCVS
______________
382
5.43.6 CONNECTORS AND OTHER FITTINGS ON CCVS
_________________________________________
383
5.4.4 PROCESSES IN CYLINDROCONICAL VESSELS (CCVS)
_
_____________________________________
383
5.4.4.1 FACTORS AFFECTING THE FERMENTATION PROCESS IN CCVS
_______________________________
383
5.4.4.2 METHODS FOR PITCHING YEAST INTO CCVS
__________________________________________
385
5.4.43 YEAST REMOVAL AND RE-PITCHING IN CCVS
__________________________________________386
5.4.4.4 SINGLE-PHASE FERMENTATION PROCESSES
__________________________________________
387
5.4.4.5 TWO-PHASE PROCESSES
______________________________________________________
388
5.4.5 THE REGULATION OF FERMENTATION PROCESSES IN CCVS
________________________________
388
5.4.5.1 PROCESS CONTROL
____________________________________________________________388
5.4.5.2 DEVICES FOR MONITORING THE FERMENTATION PROCESS IN CCVS
__________________________
389
5.5 CONTINUOUS PRIMARY AND SECONDARY BEER FERMENTATION
_____________________389
5.5.1 CONTINUOUS FERMENTATION ACCORDING TO COUTTS
___________________________________
389
5.5.2 THE ABM CONTINUOUS FERMENTATION PROCESS
_____________________________________
390
5.5.3 THE CASCADE SYSTEM OF CONTINUOUS FERMENTATION
_________________________________
390
5.5.4 CONTINUOUS FERMENTATION IN AN APV TOWER FERMENTOR
_____________________________
390
5.5.5 IMMOBILIZED YEAST FERMENTATION
______________________________________________391
5.6 CARBON DIOXIDE
RECOVERY_________________________________________________393
LITERATURE REFERENCES
________
395
6. ADDENDUM: ENZYMES IN BEER BREWING (J.
SAVEL)
______________________________
402
6.1 THE PROPERTIES OF ENZYMES AND THEIR REACTIONS
____________________________
402
6.2 ENZYME NOMENCLATURE
__________________________________________________
406
6.3 ENZYMES IN BEER BREWING
____________________________________________
407
LITERATURE REFERENCES
__________________________________________________413
7. FILTRATION, CENTRIFUGATION, AND MEMBRANE TECHNOLOGY
(G. BASAFOVAE, J. SAVEL, T. LEJSEK, P. BASAROVAE)
_____________________________________
414
7.1
HISTORY_________________________________________________________________415
7.2 FILTRATION
______________________________________________________________416
7.2.1 THEORY OF FILTRATION
________________________
416
7.2.1.1 PERMEABILITY OF AND FLUX THROUGH THE FILTER BED
___________________________________
416
7.2.1.2 FACTORS AFFECTING THE FILTRATION PROCESS
_________________________________________419
7.2.1.3 FILTER BED
FOULING___________________________________________________________421
7.2.1.4 PREDICTING BEER
FILTERABILITY___________________________________________________421
7.2.2 FILTER
AIDS________________________________________________________________423
7.2.2.1 PULP
____________________________________________________________________
423
7.2.22 DIATOMACEOUS EARTH
_______________________________________________________
423
7.2.23 PERLITE
_
__________________________________________________________________428
7.2.2A ACTIVATED CHARCOAL
__
428
7.2.2.5 REGENERABLE FILTER AIDS
______________________________________________________429
7.22.6 COMPOSITE FILTER AIDS
________________________
:
______________________________
429
7.22.7 PRE-COAT FILTER SHEETS (PADS)
_________________________________________________
429
7.22.8 SHEETS FOR SECONDARY BEER FILTRATION
___________________________________________
429
7.22.9 MODULAR FILTRATION UNITS
_____________________________________________________
429
7.2.2.10 FILTRATION MEMBRANES
_
_____________________________________________________
430
7.2.3 INSTRUMENTS FOR ASSESSING FILTERABILITY, PERMEABILITY, AND THE
FLOW RATE OF FILTER AIDS
_______
430
7.2.4 BEER FILTRATION: PROCESS AND
EQUIPMENT_________________________________________434
7.2.4.1 FILTER SEPTA
___________
434
7.2A.2 PULP FILTRATION WITH A BOWL FILTER _____________________ 435
7.2A3 PRE-COAT POWDER FILTRATION USING DIATOMACEOUS EARTH
______________________________436
7.2.4.4 SECONDARY BEER FILTRATION WITH PLATE AND FRAME FILTERS
_____________________________
442
7.2.4.5 MODULAR FILTERS FOR STERILE FILTRATION
_
___________________________________________
443
7.2.4.6 CERAMIC AND PLASTIC CANDLE FILTER MODULES FOR SECONDARY AND
STERILE FILTRATION
___________
444
7.2.47 AUXILIARY FILTRATION EQUIPMENT
_
______________________________________________
444
7.2.5 FILTERED BEER CELLAR (BRIGHT BEER TANK CELLAR)
_
_____________________________________445
7.2.6
MONITORING FILTRATION
446
7.3
CENTRIFUGATION
446
7.3.1
THEORY
446
7.3.2
CENTRIFUGE TYPES
447
7.3.2.1
VERTICAL DISC CENTRIFUGES
447
73.22
HORIZONTAL SCROLL-TYPE CENTRIFUGES
449
7.4
MEMBRANE TECHNOLOGY
449
7.4.1
THEORY
451
7.4.2
MEMBRANE MATERIAL AND DESIGN
452
7.4.2.1
MEMBRANE MATERIAL
454
7A.2.2
MEMBRANE DESIGN
454
7.4.3
INDUSTRIAL APPLICATION OF MEMBRANE TECHNOLOGY
456
LITERATURE REFERENCES
462
8.
BEER PASTEURIZATION (J.
SAVELI
466
8.1
HISTORY
466
8.2
THEORY
467
8.2.1
THERMAL RESISTANCE OF MICROORGANISMS
467
8.2.2
MEASURING THE TEMPERATURE RESISTANCE OF MICROORGANISMS
469
8.2.3
FACTORS AFFECTING THE HEAT-INDUCED KILL RATE OF MICROORGANISMS
471
8.2.4
CHEMICAL AND SENSORY CHANGES IN BEER DURING PASTEURIZATION
472
8.2.4.1
THE EFFECT OF OXYGEN
472
S.2.4.2
CHANGES IN COLOR
472
8.2.43
FORMATION OF CARBONYL COMPOUNDS AND A DECREASE IN AMINO ACID CONTENT
473
S.2.4.4
OTHER CHANGES IN BEER COMPOSITION
473
8.2.5
THE EFFECT OF PASTEURIZATION ON THE ORGANOLEPTIC PROPERTIES OF BEER
473
8.3
TFCHNOL OGICAL OPTIONS AND EQUIPMENT FOR PASTEURIZATION
473
8.3.1
TUNNEL PASTEURIZATION
473
8.3.1.2
TUNNEL PASTEURIZATION EQUIPMENT
476
8.3.2
FLASH PASTEURIZATION
478
8.3.2.1
FLASH PASTEURIZATION EQUIPMENT
478
8.3.3
COMPARISON OF TUNNEL AND FLASH PASTEURIZATION
480
8.4
CONTROL OF PASTEURIZATION
481
8.4.1
MICROPROCESSOR INSTRUMENTS
481
8.4.2
MICROBIOLOGICAL ANALYSIS
483
8.4.3
CHEMICAL PROOF OF PASTEURIZATION
483
8.4.4
MEASURING THE RELIABILITY OF FLASH PASTEURIZATION
483
LITERATURE REFERENCES
486
9.
BEER PACKAGING AND SHIPMENT (T. LEJSEK)
488
9.1
HISTORY
488
9.2
CURRENTTRENDS IN BEER PACKAGING
488
9.3
REER PACKAGING FACILITIES
489
9.4
PACKAGING AND PACKAGING MATERIALS
492
9.4.1
DRAFT BEER PACKAGING
492
9.4.1.1
CASKS AND KEGS FOR TRANSPORT
492
9.4.1.2
DRAFT BEER BULK TANKS
495
9.4.1.3
PARTY KEAS
496
9.4.2
SMALL-PACK CONSUMER PACKAGING
497
9.4.2.1
GLASS BOTTLES
497
9.4.2.2
PLASTIC BOTTLES
499
9.4.23
BOTTLE CAPS
501
9A2.4
CANS
502
9.5
HANDLING EQUIPMENT
503
9.5.1
CONVEYORS
503
9.5.2
PALLETIZATION
506
9.5.3
BOTTLE CRATING AND DE-CRATINQ
508
9.6
CRATE WASHING
510
9.7
SMALL CONTAINER WASHING
511
9.8
FILLING AND CAPPING
514
9.9
PASTEURIZATION
519
9.9.1
FLASH PASTEURIZERS
519
9.9.2
TUNNEL PASTEURIZERS
519
9.10
LABELING
520
9.10.1
LABELS
521
9.10.2
LABELERS
522
9.11
CONTROL EQUIPMENT FOR BOTTLING LINES
524
9.12
WASHING AND FILLING OF CASKS AND KEGS
527
9.12.1
CONVENTIONAL CASK WASHING AND FILLING
527
9.12.2
KEG WASHING AND FILLING
527
9.13
WAREHOUSES FOR BEER PACKAGING FACILITIES
530
LITERATURE REFERENCES
532
10
.
BEER STYLES U. SAVEL. G. BASAROVAE)
535
10.1
HISTORY
535
10.2
CZECH AND INTERNATIONAL BEERS
536
10.2.1
BEER STYLES
536
10.2.2
CZECH-STVLE BEER
543
10.2.3
HOMEBREWING AND MICROBREWERIES
546
10.3
PRODUCTION OF 1OW-ALCOHOL AND NON-ALCOHOLIC BEERS
547
10.3.1
LEGISLATION OF LOW-ALCOHOL AND NON-ALCOHOLIC BEERS
548
10.3.2
PRODUCTION METHODS FOR LOW-ALCOHOL AND NON-ALCOHOLIC BEERS
548
10.3.2.1
PROCEDURES USING ADAPTED PROCESSES
548
10.3.2.2
PROCPDURPS USING SPECIAL BREWER S YEAST OR OTHER MICROORGANISMS
549
10.3.2.3
ETHANOL RPMOVAL FROM BEER USING SPECIALIZED EQUIPMENT
550
10.4
RFFR WITH A REDUCED CARBOHYDRATE CONTENT - DIETETIC BEER
555
10.4.1
PRODUCTION CONDITIONS
555
10.5
PREPARATION OF WORT AND BEER CONCENTRATES
557
10.6
THE CHEMICAL COMPOSITION OF BEER
557
10.6.1
DPFPRMINING PXTRACT AND ALCOHOL CONTENT
557
10.6.2
OTHPR IMPORTANT ANALYSES
563
10.6.3
SPNSORY PVALUATION OF BEER
575
10.6.4
HOW TO INFLUPNCE THE BASIC CHARACTERISTICS OF BEER
579
LITERATURE REFERENCES
580
11.
THE PHYSICO-CHEMICAL STABILITY OF BEER (G. BASAROVAE)
584
11.1
HISTORY____________________
___
________________________________
584
11.2
THEORY
__
____________________
_
________________________________
585
11.2.1 HAZE PARTICLES AND COLLOIDS IN BEER
_____________________________________________585
11.2.2 TYPES OF COLLOIDAL HAZE
______________________________________________________585
11.2.2.1 CHILL HAZE OR REVERSIBLE HAZE
___________________
586
11.2.2.2 PERMANENT OR IRREVERSIBLE HAZE
_______________________________________________
586
11.2.2.3 POLYSACCHARIDE HAZE
________________________________________________________
586
11.2.2.4 METAL
HAZE________________________________________________________________
586
11.2.2.5 SILICATE AND OXALATE HAZE
____________________________________________________
586
11.2.2.6 OTHER TYPES OF
HAZE_________________________________________________________586
11.2.3 CHEMICAL COMPOSITION OF COLLOIDAL HAZE
_________________________________________587
11.2.3.1 POLYPHENOLIC COMPOUNDS
____________________________________________________
587
11.2.3.2
POLYPEPTIDES______________________________________________________________588
11.2.3.3 CARBOHYDRATES
______________________________
;
_____________________________
588
11.2.3.4 METAL IONS
________________________________________________________________588
11.2.4 MECHANISM OF COLLOIDAL HAZE FORMATION
________________________________________
588
11.2.5 NATURAL COLLOIDAL STABILITY OF
BEER_______________________________________________590
11.2.5.1 EFFECT OF BREWING LIQUOR
_____________________________________________________590
11.2.5.2 EFFECT OF MALT QUALITY
________________________________________________________
591
11.2.5.3 EFFECT OF HOPS AND HOP PRODUCT
QUALITY__________________________________
______
591
11.2.5.4 EFFECT OF BEER PREPARATION
METHODS_____________________________________________591
11.2.5.5 YEAST STRAIN PROPERTIES
______________________________________________________592
11.3 STABILIZING AGENTS, PROCEDURES, AND THEIR TECHNOLOGICAL
APPLICATIONS
_______
592
11.3.1 STABILIZING PRECIPITANTS
_____________________________________________________
593
11.3.1.1 TANNIC ACID
_______________________________________________________________593
11.3.1.2
FORMALDEHYDE_____________________________________________________________
594
11.3.2 ENZYME STABILIZERS
__________________________________________________________
594
11.3.2.1 REQUIREMENTS FOR ENZYME
STABILIZERS____________________________________________595
11.3.2.2 AGENTS WITH PROTEOLYTIC ENZYMATIC
ACTIVITY_______________________________________595
11.3.2.3 IMMOBILIZED PROTEOLYTIC ENZYMES
_____________________________________________
595
11.3.2.4 ENZYMES FROM GENETICALLY MODIFIED YEAST
STRAINS__________________________________596
11.3.2.5 ENZYMES ABLE TO CLEAVE NON-STARCH POLYSACCHARIDES
_______________________________
596
11.3.3 ADSORBENTS
_______________________________________________________________
596
11.3.3.1 REQUIREMENTS FOR ADSORBENTS
_________________________________________________
596
11.3.3.2 NITROGENOUS COMPOUND
ADSORBENTS____________________________________________596
11.3.3.3 POLYPHENOLIC COMPOUND
ADSORBENTS____________________________________________599
11.3.4 COMBINED SORPTION OF HAZE-FORMING COMPOUNDS IN BEER
___________________________
605
11.3.4.1 COMBINED USE OF ADSORBENTS OF POLYPHENOLS AND POLYPEPTIDES
______________________
605
11.3.4.2 COMBINED SORPTION OF BEER POLYPHENOLS AND POLYPEPTIDES
WITH THE AID OF ION EXCHANGERS
______________________________________________
606
11.3.5 BARLEY VARIETIES WITH REDUCED ANTHOCYANOGEN CONTENT
_____________________________
606
11.3.6 ANTIOXIDANT STABILIZERS
______________________________________________________
607
11.3.6.1 ASCORBIC
ACID______________________________________________________________
607
11.3.6.2 SULFUR DIOXIDE
_____________________________________________________________607
11.3.6.3 ENZYMATIC ANTIOXIDANTS
______________________________________________________
608
11.4 ASSESSING THE EFFECTIVENESS OF STABILIZATION PROCESSES
______________________
608
11.4.1 PRECIPITATION TESTS
__________________________________________________________
608
11.4.2 CONCENTRATION OF HAZE-FORMING POLYPHENOLS IN
BEER_______________________________609
11.4.3 DETERMINATION OF THE BEER REDOX
POTENTIAL_______________________________________609
11.4.4 PREDICTION OF BEER COLLOIDAL STABILITY USING FORCING TESTS
____________________________
610
11.4.5 SPECIALIZED METHODS FOR DETERMINING THE PROPERTIES OF
HAZE-FORMING COMPOUNDS
______
610
LITERATURE REFERENCES
611
12
.
BEER STALING (J. SAVEL)
618
12.1
HISTORY
618
12.2
DEFINITION OF BEER STALING
618
12.3
CHEMICAL COMPOSITION OF BEER AND ITS CHANGES
619
12.3.1
BEER COLOR AND CLARITV
619
12.3.2
BEER AROMA AND FLAVOR
620
12.3.3
KEV SENSORV-ACTIVE COMPOUNDS PRODUCED DURINA BEER STALING
620
12.3.3.1
PRINCIPLES OF THE STUDY OF BEER AROMA AND FLAVOR
620
12.4
MECHANISMS OF SENSORY STALING
622
12.4.1
MAIN REACTION TVPES
622
12.4.2
STRECKER DEGRADATION OF AMINO ACIDS
623
12.4.3
MAILLARD REACTION
623
12.4.4
OXIDATION AND PHOTO-OXIDATION OF UNSATURATED FATTY ACIDS AND THEIR
DERIVATIVES
625
12.4.4.1
OXIDATION OF FATTY ACIDS AND THEIR ESTERS
625
12.4.4.2
ENZYMATIC OXIDATION OF FATTY ACIDS
626
12.4.4.3
NON-ENZYMATIC OXIDATION OF FATTV ACIDS
627
12.4.5
OXIDATION OF ALCOHOLS AND ACETALS
627
12.4.6
OXIDATION OF BITTER COMPOUNDS AND ESSENTIAL OILS
629
12.4.7
OXIDATION OF POLYPHENOLS
629
12.4.8
ALDOL CONDENSATION OF CARBONYL COMPOUNDS
629
12.4.9
SECONDARV AUTO-OXIDATION OF ALDEHVDES
629
12.5
EFFECT OF PHYSICO-CHEMICAL FACTORS THAT INFLUENCE BEER STALING
630
12.5.1
STORAGE TEMPERATURE
630
12.5.2
LIAHT AND RADIATION
630
12.5.3
ANAEROBIC AND AEROBIC OXIDATION
631
12.5.4
OXIDATION-REDUCTION POTENTIAL
632
12.5.5
RADICAL OXIDATION BV REACTIVE OXVAEN SPECIES
633
12.5.5.1
REACTIVE OXVAEN SPECIES
633
12.5.5.2
VARIOUS TVPES OF OXVAEN RADICALS
634
12.5.5.3
METHODS FOR PROVING THE PRESENCE OF RADICALS
635
12.5.6
ACCELERATION AND DECELERATION OF BEER STALINA
635
12.5.7
COMPOUNDS WITH ANTIOXIDANT PROPERTIES
635
12.5.7.1
TVPES OF ANTIOXIDANTS
635
12.5.7.2
POLVPHENOLIC COMPOUNDS
635
12.5.7.3
SULFUR DIOXIDE
636
12.5.7.4
REDUCTONES AND MELANOIDINS
637
12.5.8
ACIDITV FPH)
637
12.5.9
MECHANICAL FACTORS
637
12.6
COMPREHENSIVE THEORIES OF BEER STALING
637
12.6.1
FORMATION OF VOLATILE ALDEHYDES IN THE PRESENCE OF MELANOIDINS
637
12.6.2
FORMATION OF VOLATILE ALDEHYDES IN THE PRESENCE OF POLVPHENOLS
637
12.7
TECHNIQUES FOR PREDICTING AND IDENTIFYING CHANGES
THAT TAKE PLACE DURING BEER STALING
638
12.7.1
MEASURING THE OXIDATION-REDUCTION POTENTIAL
638
12.7.2
INDICATORS OF STALINA
639
12.7.2.1
CHEMICAL METHODS
639
12.7.2.2
PHVSICAL METHODS
642
12.8
TECHNOLOGICAL STRATEGIES FOR SLOWING STALING IN PACKAGED BEER
644
12.8.1
FACTORS AFFECTINQ STALINQ
644
12.8.2
RAW MATERIALS
645
12.8.3
PRIMARY AND SECONDARY BEER FERMENTATION
647
12.8.4
FILTRATION, STABILIZATION, PASTEURIZATION, PACKAQINQ, AND STORAQE OF
BEER
648
LITERATURE REFERENCES
651
13.
QUALITY CONTROL IN BEER PRODUCTION (J.
SAVEL)
659
13.1
HISTORY
659
13.2
QUALITY AND ITS CONTROL
659
13.2.1
DEFINITION OF QUALITY
659
13.2.2
TOTAL QUALITY CONTROL AND ISO 9000
661
13.2.2
EFOM MODEL
665
13.2.3
CERTIFICATION
666
13.2.4
INTERNATIONAL APPROACH TO QUALITY
666
13.3
A SYSTEM APPROACH TO CONTROL
667
13.4
QUALITY CONTROLTECHNIOUES AND TOOLS
669
13.4.1
GENERAL TECHNIQUES
669
13.4.2
CRITICAL CONTROL POINT TECHNIQUE (HACCP)
672
13.5
STATISTICAL TOOLS FOR QUALITY CONTROL
674
13.6
METROLOGY AND MEASUREMENT ACCURACY
678
13.6.1
METROLOAV AND MEASUREMENTS
678
13.6.2
ACCURACY OF ANALYTICAL METHODS
680
13.7
COST OF QUALITY CONTROL
683
13.8
MEASURING PROPERTIES IMPORTANT TO CONSUMERS
684
13.8.1
FIRST IMPRESSION PROPERTIES
684
13.8.2
BEER COLOR
685
13.8.3
CLARITY AND HAZE
687
13.8.4
BEER FOAMINA POTENTIAL
691
13.8.4.1
FACTORS AFFECT!NO BEER FOAM
696
13.8.5
EXCESSIVE FOAMING OF BEER - OUSHINO
697
13.9
MEASURING PROPERTIES IMPORTANTTO CONSUMERS
699
LITERATURE REFERENCES
704
14.
HYGIENE AND SANITATION (P. BASAR. P. BASAROVAE)
710
14.1
THE HISTORY OF SANITATION IN THE CZECH REPUBLIC
710
14.2
THFORFTICAL FOUNDATION OF CLEANING AND DISINFECTION
711
14.3
CHEMISTRY OF CLEANING
712
14.3.1
MATERIAL CORROSION
712
14.3.2
GENERAL CLASSIFICATION OF SOIL AND TECHNIQUES FOR ITS REMOVAL
713
14.4
INDUSTRIAL SANITATION PRODUCTS
714
14.4.1
MODERN CLEANINO PRODUCTS
714
14.4.1.1
ALKALINE SUBSTANCES
714
14.4.1.2
ACIDS
716
14.4.1.3
SEQUESTRANTS
716
14.4.1.4
OXIDIZERS
718
14.4.1.5
SURFACE-ACTIVE COMPOUNDS
719
14.4.1.6
OTHER ADDITIVES
721
14.4.2
DISINFECTANTS AND THEIR EFFECTS
721
14.4.2.1
CHEMICAL DISINFECTANTS
722
14.4.2.2
REDUCED SENSITIVITY OF MICROORAANISMS TO DISINFECTANTS
729
14.5
PRINCIPLES OF SAFE HANDLING OF CHEMICAL AGENTS
729
14.5.1
STORAGE AND DISTRIBUTION OF CLEANING AND DISINFECTING PRODUCTS WITHIN
THE PLANT
729
14.5.2
RECEIVINA PRODUCTS SUPPLIED IN TANKERS
730
14.5.3
DESIGN OF SUPPLY TANKS FOR CONCENTRATED CHEMICALS
731
14.5.4
PRODUCT DISTRIBUTION WITHIN THE PLANT
731
14.6
14.6.1
PRIMARY METHODS FORTHE APPLICATION OF CLEANING AND DISINFECTING PRODUCTS
CIP SANITATION
_ 732
732
14.6.1.1
PRINCIPLES OF CIP SANITATION
732
14.6.1.2
DESIAN OF CIP STATIONS
733
14.6.1.3
INDIVIDUAL ELEMENTS OF A CIP SYSTEM
738
14.6.1.4
CIP CONTROL SYSTEM
743
14.6.1.5
CIP SANITATION IN INDIVIDUAL PRODUCTION AREAS
743
14.6.2
SURFACE SANITATION
746
14.6.2.1
MEDIUM PRESSURE FOAM AND GEL SANITATION
747
14.6.2.2
EGUIPMENT FOR SURFACE SANITATION
749
14.6.3
TRACK TREATMENT
751
14.6.4
WASHING OF BEER CONTAINERS
755
14.6.4.1
TANKER SANITATION
755
14.6.4.2
SANITATION OF NON-RETURNABLE SMALL CONTAINERS
755
14.6.4.3
BOTTLE WASHINA
756
14.6.4.4
WASHINA OF BOTTLE CRATES
759
14.6.4.5
SANITATION OF KEAS
759
14.6.5
TREATMENT OF TUNNEL PASTEURIZERS
761
14.6.5.1
CORROSION DURING PASTEURIZATION AND PROTECTION AAAINST CORROSION
761
14.6.5.2
SUPPRESSION OF EXCESSIVE BIOFILM FORMATION
762
14.6.5.3
FORMATION OF HARD WATER DEPOSITS
763
LITERATURE REFERENCES
764
15.
MANAGING WATER, ENERGY, WASTE AND EMISSIONS IN A BREWERY
(G. BASAROVAE. P. BASAROVAE.T. LEJSEK)
766
15.1
WATER MANAGEMENT
767
15.1.1
WATER CONSUMPTION AND WASTEWATER GENERATION
768
15.1.2
WASTEWATER POLLUTION
770
15.1.2.1
ASSESSMENT OF WASTEWATER
770
15.1.2.2
WASTEWATER TREATMENT
772
15.1.2.3
MECHANICAL WASTEWATER TREATMENT
772
15.1.2.4
CHEMICAL AND PHYSICO-CHEMICAL WASTEWATER TREATMENT
772
15.1.2.5
BIOLOGICAL WASTEWATER TREATMENT
773
15.1.2.6
THE PERFORMANCE OF WASTEWATER TREATMENT PLANTS
777
15.2
ENERGY USAGE IN BREWING
778
15.2.1
HEAT ENERGY MANAGEMENT
779
15.2.1.1
HEAT ENERGY CONSUMPTION IN THE BREWERY
780
15.2.2
REFRIAERATION
781
15.2.2.1
THE ENERGY CONSUMPTION REGUIRED FOR COOLING IN A BREWERY
782
15.2.3
ELECTRICAL EGUIPMENT
782
15.2.3.1
POWER CONSUMPTION
782
15.3
OVFRVIFW OF WASTE AND EMISSIONS FROM BEER PRODUCTION
783
15.3.1
SOLID WASTE FROM BEER PRODUCTION
783
15.3.2
SOLID AND GASEOUS ATMOSPHERIC EMISSIONS
784
15.3.2.1
TOXIC EMISSIONS
784
15.3.2.2
NON-TOXIC EMISSIONS
785
LITERATURE REFERENCES
786
16.
BEER AND HEALTH (J.
SAVEL.
G. BASAFOVAE)
787
16.1
HISTORY
787
16.2
COMPOUNDS WITH HEALTH BENEFITS
788
16.3
COMPOUNDS WITH HARMFUL HEALTH EFFECTS
791
16.4
RFER AND HANGOVERS
793
LITERATURE REFERENCES
795
ABBREVIATIONS
799
INDEX
805
TABLE AVERAGE COMPOSITION OF 12 % LAGER
846
|
| any_adam_object | 1 |
| author | Basařová, Gabriela 1934-2019 Šavel, Jan 1944- Basař, Petr 1964- Basařová, Pavlína 1965- Lejsek, Tomáš 1937- |
| author_GND | (DE-588)1023784114 (DE-588)1140863118 (DE-588)114086324X (DE-588)1140863460 (DE-588)1140863665 |
| author_facet | Basařová, Gabriela 1934-2019 Šavel, Jan 1944- Basař, Petr 1964- Basařová, Pavlína 1965- Lejsek, Tomáš 1937- |
| author_role | aut aut aut aut aut |
| author_sort | Basařová, Gabriela 1934-2019 |
| author_variant | g b gb j š jš p b pb p b pb t l tl |
| building | Verbundindex |
| bvnumber | BV044655087 |
| classification_rvk | ZE 16000 ZE 16600 |
| classification_tum | BRA 001f |
| ctrlnum | (OCoLC)1013497512 (DE-599)DNB1045099503 |
| dewey-full | 663.42 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 663 - Beverage technology |
| dewey-raw | 663.42 |
| dewey-search | 663.42 |
| dewey-sort | 3663.42 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Brauwesen Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Book |
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| id | DE-604.BV044655087 |
| illustrated | Illustrated |
| indexdate | 2024-07-10T07:58:23Z |
| institution | BVB |
| isbn | 9783418008424 |
| language | English Czech |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-030052727 |
| oclc_num | 1013497512 |
| open_access_boolean | |
| owner | DE-210 DE-12 DE-M49 DE-BY-TUM DE-83 DE-1028 |
| owner_facet | DE-210 DE-12 DE-M49 DE-BY-TUM DE-83 DE-1028 |
| physical | XXVI, 846 Seiten Illustrationen 25 cm |
| publishDate | 2017 |
| publishDateSearch | 2017 |
| publishDateSort | 2017 |
| publisher | Fachverlag Hans Carl |
| record_format | marc |
| series2 | Brauwelt knowledge |
| spelling | Basařová, Gabriela 1934-2019 Verfasser (DE-588)1023784114 aut Pivovarství The comprehensive guide to brewing from raw material to packaging Gabriela Basařová, Jan Šavel, Petr Basař, Pavlína Basařová, Tomáš Lejsek Nuremberg, Germany Fachverlag Hans Carl [2017] © 2017 XXVI, 846 Seiten Illustrationen 25 cm txt rdacontent n rdamedia nc rdacarrier Brauwelt knowledge Bierherstellung (DE-588)4122920-4 gnd rswk-swf Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf Brauwissenschaft (DE-588)4146518-0 gnd rswk-swf Brauwissenschaft (DE-588)4146518-0 s Bierherstellung (DE-588)4122920-4 s Lebensmitteltechnologie (DE-588)4034901-9 s b DE-604 Šavel, Jan 1944- Verfasser (DE-588)1140863118 aut Basař, Petr 1964- Verfasser (DE-588)114086324X aut Basařová, Pavlína 1965- Verfasser (DE-588)1140863460 aut Lejsek, Tomáš 1937- Verfasser (DE-588)1140863665 aut B:DE-101 application/pdf http://d-nb.info/1045099503/04 Inhaltsverzeichnis DNB Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=030052727&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Basařová, Gabriela 1934-2019 Šavel, Jan 1944- Basař, Petr 1964- Basařová, Pavlína 1965- Lejsek, Tomáš 1937- The comprehensive guide to brewing from raw material to packaging Bierherstellung (DE-588)4122920-4 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd Brauwissenschaft (DE-588)4146518-0 gnd |
| subject_GND | (DE-588)4122920-4 (DE-588)4034901-9 (DE-588)4146518-0 |
| title | The comprehensive guide to brewing from raw material to packaging |
| title_alt | Pivovarství |
| title_auth | The comprehensive guide to brewing from raw material to packaging |
| title_exact_search | The comprehensive guide to brewing from raw material to packaging |
| title_full | The comprehensive guide to brewing from raw material to packaging Gabriela Basařová, Jan Šavel, Petr Basař, Pavlína Basařová, Tomáš Lejsek |
| title_fullStr | The comprehensive guide to brewing from raw material to packaging Gabriela Basařová, Jan Šavel, Petr Basař, Pavlína Basařová, Tomáš Lejsek |
| title_full_unstemmed | The comprehensive guide to brewing from raw material to packaging Gabriela Basařová, Jan Šavel, Petr Basař, Pavlína Basařová, Tomáš Lejsek |
| title_short | The comprehensive guide to brewing |
| title_sort | the comprehensive guide to brewing from raw material to packaging |
| title_sub | from raw material to packaging |
| topic | Bierherstellung (DE-588)4122920-4 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd Brauwissenschaft (DE-588)4146518-0 gnd |
| topic_facet | Bierherstellung Lebensmitteltechnologie Brauwissenschaft |
| url | http://d-nb.info/1045099503/04 http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=030052727&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT basarovagabriela pivovarstvi AT saveljan pivovarstvi AT basarpetr pivovarstvi AT basarovapavlina pivovarstvi AT lejsektomas pivovarstvi AT basarovagabriela thecomprehensiveguidetobrewingfromrawmaterialtopackaging AT saveljan thecomprehensiveguidetobrewingfromrawmaterialtopackaging AT basarpetr thecomprehensiveguidetobrewingfromrawmaterialtopackaging AT basarovapavlina thecomprehensiveguidetobrewingfromrawmaterialtopackaging AT lejsektomas thecomprehensiveguidetobrewingfromrawmaterialtopackaging |
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