Verfügbarkeit: Technology brewing and malting

Technology brewing and malting:

Gespeichert in:

Bibliographische Detailangaben
Format:	Buch
Sprache:	English
Veröffentlicht:	Berlin VLB 1999
Ausgabe:	Internat. ed., 2., rev. ed.
Schlagworte:	Technik Brauerei Bierwürze Malzherstellung Brauer und Mälzer Bierherstellung Mälzerei Lehrbuch
Online-Zugang:	Inhaltsverzeichnis
Beschreibung:	Literaturverz. S. 709 - 712
Beschreibung:	726 S. Ill., graph. Darst.
ISBN:	3921690390

Internformat

MARC


LEADER	00000nam a2200000 c 4500
001	BV012715427
003	DE-604
005	20001002
007	t
008	990810s1999 gw ad\|\| \|\|\|\| 00\|\|\| eng d
016	7		\|a 956980937 \|2 DE-101
020			\|a 3921690390 \|c Gb. : DM 189.00 \|9 3-921690-39-0
035			\|a (OCoLC)632793568
035			\|a (DE-599)BVBBV012715427
040			\|a DE-604 \|b ger \|e rakwb
041	0		\|a eng
044			\|a gw \|c DE
049			\|a DE-M49
084			\|a BRA 080f \|2 stub
084			\|a BRA 050f \|2 stub
130	0		\|a Technologie Brauer und Mälzer
245	1	0	\|a Technology brewing and malting \|c VLB Berlin. Wolfgang Kunze. Chapter 11: H. O. Mieth. Transl. by Trevor Wainwright
250			\|a Internat. ed., 2., rev. ed.
264		1	\|a Berlin \|b VLB \|c 1999
300			\|a 726 S. \|b Ill., graph. Darst.
336			\|b txt \|2 rdacontent
337			\|b n \|2 rdamedia
338			\|b nc \|2 rdacarrier
500			\|a Literaturverz. S. 709 - 712
650	0	7	\|a Technik \|0 (DE-588)4059205-4 \|2 gnd \|9 rswk-swf
650	0	7	\|a Brauerei \|0 (DE-588)4008024-9 \|2 gnd \|9 rswk-swf
650	0	7	\|a Bierwürze \|0 (DE-588)4145365-7 \|2 gnd \|9 rswk-swf
650	0	7	\|a Malzherstellung \|0 (DE-588)4168743-7 \|2 gnd \|9 rswk-swf
650	0	7	\|a Brauer und Mälzer \|0 (DE-588)4244818-9 \|2 gnd \|9 rswk-swf
650	0	7	\|a Bierherstellung \|0 (DE-588)4122920-4 \|2 gnd \|9 rswk-swf
650	0	7	\|a Mälzerei \|0 (DE-588)4168465-5 \|2 gnd \|9 rswk-swf
655		7	\|8 1\p \|0 (DE-588)4123623-3 \|a Lehrbuch \|2 gnd-content
689	0	0	\|a Bierherstellung \|0 (DE-588)4122920-4 \|D s
689	0	1	\|a Malzherstellung \|0 (DE-588)4168743-7 \|D s
689	0	2	\|a Bierwürze \|0 (DE-588)4145365-7 \|D s
689	0	3	\|a Brauerei \|0 (DE-588)4008024-9 \|D s
689	0	4	\|a Mälzerei \|0 (DE-588)4168465-5 \|D s
689	0		\|8 2\p \|5 DE-604
689	1	0	\|a Bierherstellung \|0 (DE-588)4122920-4 \|D s
689	1	1	\|a Technik \|0 (DE-588)4059205-4 \|D s
689	1		\|8 3\p \|5 DE-604
689	2	0	\|a Brauer und Mälzer \|0 (DE-588)4244818-9 \|D s
689	2	1	\|a Technik \|0 (DE-588)4059205-4 \|D s
689	2		\|8 4\p \|5 DE-604
700	1		\|a Kunze, Wolfgang \|e Sonstige \|4 oth
700	1		\|a Mieth, Hans Otto \|e Sonstige \|4 oth
710	2		\|a Versuchs- und Lehranstalt für Brauerei in Berlin \|e Sonstige \|0 (DE-588)91529-4 \|4 oth
856	4	2	\|m DNB Datenaustausch \|q application/pdf \|u http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=008643998&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA \|3 Inhaltsverzeichnis
883	1		\|8 1\p \|a cgwrk \|d 20201028 \|q DE-101 \|u https://d-nb.info/provenance/plan#cgwrk
883	1		\|8 2\p \|a cgwrk \|d 20201028 \|q DE-101 \|u https://d-nb.info/provenance/plan#cgwrk
883	1		\|8 3\p \|a cgwrk \|d 20201028 \|q DE-101 \|u https://d-nb.info/provenance/plan#cgwrk
883	1		\|8 4\p \|a cgwrk \|d 20201028 \|q DE-101 \|u https://d-nb.info/provenance/plan#cgwrk
943	1		\|a oai:aleph.bib-bvb.de:BVB01-008643998

Datensatz im Suchindex

_version_	1807504976583327744
adam_text	CONTENTS 0 BEER - THE OLDEST DRINK 1.2.5 HOP EVALUATION 48 FOR THE COMMON MAN 19 YY HAND EVALUATION OF HOP CONES 48 YY BITTER SUBSTANCE CONTENT 49 1 RAW MATERIALS 26 1.2.6 HOP VARIETIES 49 1.1 BARLEY 26 1.2.7 HOP PRODUCTS 52 1.1.1 BARLEY TYPES AND VARIETIES 26 YY HOP PELLETS 52 1.1.2 BARLEY CULTIVATION 28 YY HOP EXTRACTS 53 1.1.3 STRUCTURE OF THE BARLEY KERNEL 28 HOP EXTRACTION WITH ETHANOL 55 YY EXTERNAL STRUCTURE 28 HOP EXTRACTION WITH CARBON YY INTERNAL STRUCTURE 29 DIOXIDE 55 1.1.4 COMPOSITIONS AND PROPERTIES 30 HOP EXTRACT POWDER ISOMERISED HOP EXTRACT 56 56 OF THE COMPONENTS TETRAHYDRO-ISO-EXTRACT 60 CARBOHYDRATES 30 YY STARCH 30 YY SUGAR 31 YY CELLULOSE 31 1.3 WATER 60 YY HEMICELLULOSE 31 1.3.1 WATER CYCLE 61 NITROGEN COMPOUNDS 32 YY PROTEINS 33 1.3.2 WATER USE IN THE BREWERY 61 YY PROTEIN BREAKDOWN PRODUCTS 33 FATS 34 1.3.3 OBTAINING WATER 62 INORGANIC MATERIAL 34 YY EXTRACTING GROUND WATER 62 OTHER SUBSTANCES 35 YY EXTRACTION OF SURFACE WATER 64 POLYPHENOLS OR TANNINS 35 YY IMPORTANCE OF A PRIVATE WATER VITAMINS 35 SUPPLY 64 BARLEY ENZYMES 35 1.3.4 WATER TREATMENT YY REMOVAL OF SUSPENDED MATTER YY REMOVAL OF DISSOLVED MATERIALS 64 64 65 1.1.5 BARLEY EVALUATION YY HAND EVALUATION YY PHYSICAL AND CHEMICAL 37 37 EXAMINATIONS YY PHYSIOLOGICAL EXAMINATIONS 38 39 YY BIOLOGICAL SPECIFICATION REQUIREMENTS 66 1.2 HOPS 40 1.3.5 BREWING WATER IONS 69 1.2.1 GROWING REGIONS 40 YY CHEMICALLY INACTIVE IONS 69 1.2.2 HARVESTING, DRYING AND YY CHEMICALLY REACTIVE IONS 69 STABILISING HOPS 43 PH VALUE 69 1.2.3 HOP CONE STRUCTURE 44 EFFECT OF IONS ON PH WATER HARDNESS 70 71 1.2.4 COMPOSITION AND PROPERTIES OF THE COMPONENTS 45 1.3.6 IMPROVEMENT OF THE RESIDUAL YY BITTER SUBSTANCES OR HOP RESINS 45 ALKALINITY OF WATER 72 YY HOP OIL 46 YY DECARBONATION 72 YY TANNINS OR POLYPHENOLS 47 YY SALTS REMOVAL 73 YY NITROGEN COMPOUNDS 48 YY WATER STERILISATION 74 8 1.4 YEAST 75 2.1.3 TRANSFER OF BARLEY AND MALT 101 1.4.1 STRUCTURE AND COMPOSITIONS OF YY MECHANICAL CONVEYORS 101 THE YEAST CELL 76 BUCKET CONVEYOR OR ELEVATOR 101 1.4.2 YEAST METABOLISM 77 SCREW CONVEYORS 102 YY CARBOHYDRATE METABOLISM YY NITROGEN METABOLISM YY METABOLISM OF INORGANIC SUBSTANCES AND GROWTH FACTORS YY ENERGY METABOLISM OF YEAST 78 78 79 79 TROUGHED CHAIN CONVEYOR (REDLER) BELT CONVEYORS YY PNEUMATIC CONVEYORS SUCTION PLANTS COMPRESSED AIR PLANTS 103 104 104 105 105 1.4.3 YEAST MULTIPLICATION AND GROWTH 80 2.1.4 EQUIPMENT FOR DUST REMOVAL 107 1.4.4 CHARACTERISATION OF BREWING YY CYCLONES 108 YEASTS 82 YY DUST FILTERS 108 YY MORPHOLOGICAL CHARACTERISTICS 82 YY PHYSIOLOGICAL DIFFERENCES YY FERMENTATION TECHNOLOGICAL 82 2.2 DRYING AND STORAGE 110 DIFFERENCES 82 OF BARLEY YY SYSTEMATIC CLASSIFICATION 83 2.2.1 BARLEY RESPIRATION 111 2.2.2 BARLEY DRYING 112 1.5 ADJUNCTS 83 2.2.3 BARLEY COOLING 112 1.5.1 1.5.2 1.5.3 1.5.4 MAIZE RICE BARLEY SORGHUM/MILLET 83 85 86 86 2.2.4 BARLEY STORAGE YY STORAGE IN SILOS YY STORAGE IN BINS YY PEST INFESTATIONS 113 113 114 115 1.5.5 WHEAT 87 1.5.6 COLOURING SUGAR 87 1.5.7 SUGAR 87 2.3 BARLEY STEEPING 116 2.3.1 PROCESSES DURING STEEPING 116 YY WATER UPTAKE 116 YY PROVISION OF OXYGEN 118 YY CLEANING 118 2 MALT PRODUCTION 88 2.3.2 STEEP VESSELS 119 2.3.3 THE STEEPING PROCESS 123 2.1 INTAKE, CLEANING, GRADING AND TRANSFER 2.4 BARLEY GERMINATION 124 OF BARLEY 89 2.4.1 PROCESSES OCCURRING DURING 2.1.1 BARLEY INTAKE 89 GERMINATION 124 YY INTAKE OF BARLEY FROM LORRIES YY GROWTH PROCESSES 124 OR RAIL WAGONS 89 YY ENZYME FORMATION 125 YY INTAKE OF BARLEY FROM SHIPS 90 YY CHANGES TO STORAGE MATERIALS 2.1.2 CLEANING AND GRADING THE BARLEY 91 DURING GERMINATION 127 YY BARLEY PRECLEANING 91 SOLUBILISATION AND DEGRADATION YY MAGNETIC DEVICES 94 OF P-GLUCANS 127 YY DRY DESTONERS 94 STARCH BREAKDOWN 128 YY DEAWNER 95 PROTEIN BREAKDOWN 131 YY GRAIN CLEANER (TRIEUR) 96 DIMETHYL SULPHIDE (DMS) YY BARLEY GRADING 97 FORMATION DURING GERMINATION 131 BASIS OF GRADING 97 GERMINATION REGULATORS 131 GRADING CYLINDER 98 YY CONCLUSIONS ABOUT HOW TO PLANSIFTER 98 PERFORM GERMINATION 132 2.4.2 GERMINATION METHODS 132 YY FLOOR MALTINGS YY PNEUMATICALLY OPERATED 132 MALTING SYSTEMS CONDITIONING THE VENTILATION 133 AIR 134 DRUM MALTINGS 135 BOX MALTINGS SYSTEMS WITH A DAILY 135 DISPLACEMENT 137 YY CONTROL OF GERMINATION 142 2.5 MALT KILNING 143 2.5.1 CHANGES DURING KILNING 143 YY LOWERING OF THE WATER CONTENT YY TERMINATION OF GERMINATION 143 AND MODIFICATION YY FORMATION OF COLOR AND 143 FLAVOUR COMPOUNDS YY FORMATION OF DMS DURING 143 KILNING 144 YY FORMATION OF NITROSAMINES 144 YY ENZYME INACTIVATION 145 2.5.2 KILN STRUCTURE YY HEATING AND FORCING OF AIR 145 THROUGH THE KILN 145 YY OLDER TYPE TWO-FLOOR KILNS 147 YY KILNING WITH TIPPING FLOORS YY HIGH PERFORMANCE KILNS WITH A 148 LOADER AND UNLOADER 148 YY VERTICAL KILNING 150 2.5.3 MANAGEMENT OF KILNING 150 YY PRODUCTION OF PILSNER MALT 151 YY PRODUCTION OF MUNICH MALT 153 YY UNLOADING THE KILN 154 YY CONTROL OF KILNING 154 2.6 TREATMENT OF MALT AFTER KILNING 154 2.6.1 COOLING OF THE KILNED MALT 154 2.6.2 MALT CLEANING 154 2.6.3 MALT STORAGE 155 2.6.4 MALT POLISHING 155 2.7 YIELD DURING MALTING 155 2.8 MALT EVALUATION 156 2.8.1 HAND EVALUATION 156 2.8.2 PHYSICAL AND PHYSIOLOGICAL EXAM INATIONS 156 9 YY SCREENING 156 YY THOUSAND CORN WEIGHT 156 YY HECTOLITRE WEIGHT 156 YY SINKER TEST (FLOATERS) 156 YY GLASSINESS 157 YY HARDNESS 157 YY ACROSPIRE LENGTH 157 YY DENSITY 157 2.8.3 CHEMICAL AND PHYSICO CHEMICAL METHODS 157 YY WATER CONTENT 157 YY CONGRESS MASH 157 YY DIASTATIC POWER EXAMINATION 159 YY MALT SUPPLY CONTRACT 159 2.9 SPECIAL MALTS AND MALT FROM OTHER CEREALS 160 2.9.1 PILSNER MALT (PALE MALT) 160 2.9.2 DARK MALT (MUNICH TYPE) 160 2.9.3 VIENNA MALT 161 2.9.4 CRYSTAL MALT 161 2.9.5 BRUMALT (BRUHMALZ) 161 2.9.6 ROASTED MALT (BLACK MALT) 162 2.9.7 ACID MALT 162 2.9.8 SHORT GROWN AND CHIT MALTS 162 2.9.9 WHEAT MALT 162 2.9.10 SORGHUM MALT 163 2.9.11 COLOURING BEER 164 2.9.12 USAGE OF DIFFERENT TYPES OF MALT FOR VARIOUS TYPES OF BEER 164 2.10 SAFETY PRECAUTIONS IN MALTING 164 3 WORT PRODUCTION 171 3.1 MALT MILLING 172 3.1.1 PRETREATMENT OF THE MALT 172 YY REMOVAL OF DUST AND STONES FROM THE MALT 172 YY WEIGHING THE MALT CHARGE 173 3.1.2 BASIC ASPECTS OF MILLING 175 3.1.3 DRY MILLING 177 YY SIX ROLLER MILLS 177 YY FIVE ROLLER MILLS 178 YY FOUR ROLLER MILLS 178 YY TWO ROLLER MILLS 180 YY ROLLERS OF MALT MILLS 180 YY HAMMER MILLS 182 YY GRIST CASE 183 10 3.1.4 3.1.5 3.1.6 WET MILLING MALT CONDITIONING YY CONDITIONING SCREW YY STEEP CONDITIONING EVALUATION OF THE GRIST 183 185 185 186 187 3.3.3 3.3.4 3.3.5 MASH SEPARATION WITH A LAUTER TUN WORT SEPARATION WITH A MASH FILTER SPENT GRAINS YY TRANSFER OF WET SPENT GRAINS YY SPENT GRAIN ANALYSIS 227 236 250 252 253 3.2 MASHING 190 3.2.1 TRANSFORMATIONS DURING MASHING 190 YY PURPOSE OF MASHING 190 3.4 WORT BOILING 254 YY PROPERTIES OF ENZYMES 190 YY STARCH DEGRADATION 191 3.4.1 WORT BOILING OPERATIONS 254 YY \|3-GLUCAN DEGRADATION 196 YY EXTRACTION AND TRANSFORMATION YY PROTEIN BREAKDOWN 198 OF HOP CONTENTS 254 YY OTHER DEGRADATIONS AND 199 YY FORMATION AND PRECIPITATION DISSOLVING PROCESSES OF PROTEIN-POLYPHENOL YY COMPOSITION OF THE EXTRACT 199 COMPLEXES 255 YY ACIDIFICATION OF MASH AND 200 YY EVAPORATION OF WATER 256 WORT YY WORT STERILISATION 257 3.2.2 MASH VESSELS 203 YY DESTRUCTION OF ALL ENZYMES 257 3.2.3 MASHING-IN 206 YY INCREASE IN WORT COLOR 257 YY ADDITION OF THE BREWING WATER 206 YY WORT ACIFIDICATION 257 YY MASHING-IN TEMPERATURE 207 YY FORMATION OF REDUCING 258 3.2.4 YY MIXING OF THE WATER AND GRIST 207 209 SUBSTANCES (REDUCTONES) YY ALTERATION OF THE DMS MASHING CONTENT OT THE WORT 258 YY PARAMETERS TO CONSIDER WHEN 209 YY THE ZINC CONTENT OF WORT 258 MASHING YY INFUSION MASHING 213 3.4.2 DESIGN AND HEATING OF THE WORT YY DECOCTION PROCESSES 214 KETTLE 259 SINGLE MASH PROCESSES 215 YY DIRECTLY HEATED WORT KETTLES 259 TWO MASH PROCESSES 217 YY STEAM HEATED WORT KETTLES 260 THREE MASH PROCESSES 218 STEAM TEMPERATURE AND YY SPECIAL MASHING PROCESSES 218 PRESSURE 260 MASHING WITH ADJUNCTS 218 EQUIPPING A STEAM HEATED MASHING WITH RICE 219 KETTLE 260 MASHING WITH MAIZE CORN 222 KETTLE SHAPE AND MATERIAL 261 MASHING WITH BARLEY 222 HOT WATER HEATING MASHING WITH SORGHUM 222 (HYDROBOILING) 264 MASHING WITH SUGAR OR SUGAR YY WORT KETTLES WITH EXTERNAL SYRUPS 223 BOILER 265 USE OF ENZYME PREPARATIONS YY WORT KETTLES WITH INTERNAL IN MASHING 223 BOILER 266 3.2.5 MASHING DURATION 224 YY HIGH TEMPERATURE WORT 269 3.2.6 CONTROL OF MASHING 224 BOILING YY ENERGY SAVING WORT BOILING SYSTEMS 270 3.3 LAUTERING 224 VAPOUR CONDENSATIONS VAPOUR COMPRESSION 270 271 3.3.1 FIRST WORT AND SECOND WORT 225 LOW PRESSURE BOILING WITH AN 3.3.2 LAST RUNNINGS 225 ENERGY SAVER 274 3.4.4 MONITORING THE WORT 279 YY ENERGY USAGE DURING WORT BOILING 275 YY UNDERBACK (WORT BUFFER VESSEL) 275 PERFORMING WORT BOILING 276 YY BOILING THE WORT 276 YY HOP ADDITION 277 3.5 BREWHOUSE YIELD 280 3.5.1 CALCULATION OF THE BREWHOUSE YIELD YY DETERMINATION OF THE MASS 280 PERCENT YY DETERMINATION OF THE MASS 280 OF EXTRACT PER HL WORT YY CONVERSION OF THE VOLUME OF 281 THE HOT CASTING WORT TO THAT OF THE COLD WORT 285 YY CALCULATION OF THE AMOUNT OF THE EXTRACT OBTAINED IN THE BREWHOUSE 285 YY DETERMINATION OF THE BREWHOUSE YIELD 285 3.5.2 FACTORS AFFECTING THE BREWHOUSE YIELD 286 3.5.3 CALCULATION OF A BREWHOUSE YIELD 287 3.6 BREWHOUSE EQUIPMENT 287 3.6.1 NUMBER AND ARRANGEMENT OF THE VESSELS 287 3.6.2 VESSEL SIZE 287 3.6.3 VESSEL MATERIAL 288 3.6.4 BREWHOUSE CAPACITY 289 3.6.5 SPECIAL TYPES OF BREWHOUSES 289 YY PUB BREWERY BREWHOUSES 289 YY INTEGRAL BREWHOUSE YY RESEARCH AND TRAINING 290 BREWHOUSES 291 3.7 CASTING THE WORT 292 3.8 REMOVAL OF THE COARSE BREAK (COARSE TRUB) 292 3.8.1 COOLSHIP 292 3.8.2 SETTLING TANK 293 11 3.8.3 WHIRLPOOL YY OPERATIONS PRINCIPLE OF THE 293 WHIRLPOOL 294 YY WHIRLPOOL DESIGN YY PERFORMING WORT CLARIFICATION 295 IN A WHIRLPOOL 296 3.8.4 CENTRIFUGES YY THE PRINCIPLE USED IN 298 CENTRIFUGATION 298 YY TYPES OF CENTRIFUGE YY DESIGN AND OPERATION OF 299 SELF-CLEANING SEPARATORS YY EVALUATION OF HOT WORT 299 SEPARATION 301 3.8.5 RECOVERY OF WORT FROM CLOUDY WORT 302 3.9 COOLING AND CLARIFYING THE WORT 303 3.9.1 PROCEDURES DURING COOLING 303 YY WORT COOLING YY FORMATION AND OPTIMAL 303 REMOVAL OF COLD BREAK 303 YY WORT AERATION 304 YY CHANGES IN WORT CONCENTRATION 304 3.9.2 EQUIPMENT FOR WORT COOLING YY STRUCTURE OF PLATE HEAT 305 EXCHANGERS YY METHOD OF OPERATION OF THE 305 PLATE HEAT EXCHANGER YY ADVANTAGES OF PLATE HEAT 307 EXCHANGERS 309 3.9.3 WORT AERATION 309 YY METHODS OF WORT AERATION 309 YY TIME OF YEAST AERATION 310 3.9.4 EQUIPMENT FOR COLD BREAK REMOVAL 311 YY KIESELGUHR OR PERLITE FILTER 311 YY FLOTATION 311 3.9.5 WORT COOLING LINES 312 3.10 CONTROL AND MONITORING OF WORT PRODUCTION PROCESSES 312 3.11 SAFETY AT WORK DURING WORT PRODUCTION 314 3.11.1 ACCIDENT PREVENTION IN THE MILLING AREA 314 3.11.2 ACCIDENT PREVENTION WHEN WORK ING IN BREWING VESSELS 315 3.11.3 ACCIDENTS WHEN WORKING WITH SEPARATORS 316 4 BEER PRODUCTION (FERMENTATION, MATURATION AND FILTRATION) 323 4.1 CHANGES DURING FERMEN TATION AND MATURATION 323 4.1.1 FERMENTATION OF SUGARS TO ETHA NOL AND CARBON DIOXIDE 323 4.1.2 FORMATION AND REMOVAL OF FER MENTATION BY-PRODUCTS 326 YY DIACETYL (VICINAL DIKETONES) YY ALDEHYDES (CARBONYL COM 326 POUNDS) 329 YY HIGHER ALCOHOLS 329 YY ESTERS 330 YY SULPHUR COMPOUNDS 331 YY ORGANIC ACIDS YY EVALUATION OF THE AROMA 331 COMPOUNDS IN BEER 331 4.1.3 OTHER REACTIONS AND CHANGES YY CHANGES IN COMPOSITION OF 332 NITROGEN COMPOUNDS 332 YY LOWERING OF THE PH VALUE YY CHANGES IN THE REDOX PROPER 333 TIES OF BEER 334 YY BEER COLOR YY PRECIPITATION OF BITTER 334 SUBSTANCES AND POLYPHENOLS 334 YY CO 2 CONTENT OF BEER YY CLARIFICATION AND COLLOIDAL 335 STABILIZATION OF BEER 335 12 4.2 PURE YEAST CULTURE PROPAGATION 335 4.2.1 ISOLATION OF SUITABLE YEAST CELLS 335 4.2.2 PROPAGATION IN THE LABORATORY 336 4.2.3 YEAST PROPAGATION IN THE BREWERY 337 YY YEAST PROPAGATION PLANTS 337 YY OPEN YEAST PROPAGATION 340 4.3 CONVENTIONAL FERMENTA TION AND MATURATION 342 4.3.1 FERMENTATION TANKS - EQUIPMENT OF THE FERMENTATION CELLAR 342 YY FERMENTATION TANKS YY LAYOUT OF THE FERMENTATION 342 CELLAR 344 4.3.2 FERMENTATION CELLAR YIELD 347 4.3.3 MANAGEMENT OF PRIMARY FERMENTATION 348 YY PITCHING 348 AERATION AND ROUSING 349 ADDITION OF YEAST 349 TOPPING UP 351 YY FERMENTATION MANAGEMENT 351 YY DEGREE OF ATTENUATION 353 YY BEER TRANSFER 355 4.3.4 YEAST COLLECTION AND STORAGE 358 YY YEAST COLLECTION 358 YY YEAST STORAGE 359 4.3.5 PROCESSES DURING BEER MATURATION 360 YY SATURATION OF BEER WITH CAR BON DIOXIDE UNDER PRESSURE 360 YY BEER CLARIFICATION 361 4.3.6 LAGER CELLAR EQUIPMENT - LAGERING VESSELS 361 4.3.7 PERFORMANCE OF LAGERING 362 YY BEER TRANSFER 362 YY PRESSURE REGULATION 362 4.3.8 STORAGE VESSEL TAPPING YY ESTABLISHMENT OF THE 364 CONNECTION 364 YY PRESSURE DURING TAPPING 365 4.3.9 DRAWING OFF 365 YY BLENDING UNIT 365 YY PRESSURE REGULATOR 366 YY RECOVERY OF TANK BOTTOM BEER 366 YY DEEP COOLING OF THE BEER 366 4.4 FERMENTATION AND MATURATION IN CYLINDRO CONICAL VESSELS (CCVS) 366 4.4.1 CONSTRUCTION AND INSTALLATION OF CYLINDROCONICAL VESSELS YY DESIGN, SHAPE AND MATERIALS 366 OF CONSTRUCTIONS OF CYLINDRO CONICAL VESSELS 367 13 YY SIZEOFCCVS 367 YY YEAST SEPARATION 391 WORT HEIGHT IN THE CCV 367 YY MEMBRANE FILTRATION OF YEAST 391 RATIO OF DIAMETER TO WORT 4.4.7 CLEANING CCVS 392 HEIGHT LAGER TANK SIZE 368 368 4.4.8 CO 2 RECOVERY 393 HEADSPACE YY LOCATION AND ARRANGEMENT OF 369 4.4.9 IMMOBILIZED YEAST 394 THE CCVS 369 4.5 BEER FILTRATION 395 4.4.2 CYLINDROCONICAL TANK FITTINGS 370 4.5.1 ALTERNATIVE FILTRATION METHODS 395 YY CONTROL AND OPERATING YY SEPARATION MECHANISMS 396 ELEMENTS AND SAFETY VALVES 370 YY FILTERS 396 EQUIPMENT FOR FILLING AND YY FILTER AIDS 399 EMPTYING THE CCV 371 4.5.2 TYPES OF FILTER 401 TANK DOME VALVES 374 YY MASS FILTER 401 CONTROL INSTRUMENTS 376 YY POWDER FILTERS 402 YY EQUIPMENT FOR CCV COOLING 377 PRECOATING 402 DIRECT AND INDIRECT COOLING 377 PLATE AND FRAME FILTERS 406 COOLING JACKETS AND POCKETS 378 POWDER COATED CANDLE FILTERS 407 TEMPERATURE LAYERING AND YY SHEET FILTERS (PLATE FILTERS) 413 COOLING 380 YY MODULE FILTERS 415 THERMAL INSULATION 381 YY CARTRIDGE FILTERS 415 YY COOLING REQUIREMENT DURING FERMENTATION AND MATURATION YY POSSIBLE METHODS FOR CONTROL 382 4.6 YY CROSS-FLOW FILTERS BEER STABILIZATION 416 418 LING AND AUTOMATING COOLING 382 4.4.3 4.6.1 MICROBIOLOGICAL STABILIZATION OF MANAGING THE FERMENTATION AND BEER 418 MATURATION IN CCVS AND/OR IN YY PASTEURIZATION 419 CONVENTIONAL VESSELS 383 YY FLASH PASTEURIZATION 419 YY SPECIAL POINTS TO CONSIDER YY HOT FILLING OF BEER 421 WHEN FERMENTING AND YY PASTEURIZATION IN A TUNNEL MATURING IN CCVS 385 PASTEURIZER 421 YY COLD FERMENTATION - COLD 386 YY COLD STERILE FILLING OF BEER 422 MATURATION YY COLD FERMENTATION WITH ACCEL 4.6.2 COLLODIAL STABILIZATION OF BEER 423 ERATED MATURATION IN A CCV 387 YY NATURE OF COLLOIDAL HAZES 423 YY WARM FERMENTATION WITHOUT YY IMPROVING THE COLLODIAL PRESSURE - COLD MATURATION 387 STABILITY OF BEER 424 YY PRESSURE FERMENTATION 388 YY TECHNOLOGICAL MEASURES FOR YY COLD FERMENTATION - WARM IMPROVING COLLODIAL STABILITY 424 MATURATION 388 YY ADDITION OF STABILIZING AGENTS 425 YY COLD PRIMARY FERMENTATION SILICA GEL PREPARATIONS 425 WITH PROGRAMMED MATURATION 389 POLYVINYLPOLYPYRROLIDONE 425 YY WARM PRIMARY FERMENTATION (PVPP) WITH NORMAL OR FORCED ANTIOXIDANTS 431 MATURATION 390 4.6.3 FLAVOR STABILITY 431 4.4.4 YEAST COLLECTION AND STORAGE 390 4.7 BEER CARBONATION 432 4.4.5 BEER PROPERTIES BEFORE FILTRATION 390 4.4.6 BEER RECOVERY FROM YEAST 390 4.8 PRESSURE TANK STORAGE YY YEAST PRESSING 391 (FILTERED BEER STORAGE) 432 4.9 SPECIAL METHODS FOR BEER PRODUCTION 433 4.9.1 HIGH GRAVITY BREWING 433 4.9.2 ICE BEER PRODUCTION 435 4.9.3 PROCESSES FOR REMOVING ALCOHOL 437 YY MEMBRANE SEPARATION PROCESSES 437 REVERSE OSMOSIS 437 DIALYSIS PROCESSES 439 YY HEAT TREATMENT PROCESSES 441 YY SUPPRESSION OF ALCOHOL FORMATION 444 4.10 ACCIDENT PREVENTION IN THE FERMENTATION, MATURATION AND FILTRA TION AREAS 4.10.1 DANGER OF ACCIDENTS DUE TO FER MENTATION CARBON DIOXIDE 446 4.10.2 WORK IN PRESSURE VESSELS 447 4.10.3 WORKING WITH KIESELGUHR 448 14 5 BEER CONTAINER FILLING 455 5.1 GROUND RULES FOR BEER FILLING 455 5.2 FILLING OF BOTTLES AND CANS 455 5.2.1 CLEANING OF RETURNABLE BOTTLES YY BASIC PRINCIPLES OF BOTTLING 455 WASHING 455 YY INFLUENCING FACTORS YY BASIC DESIGNS OF BOTTLE 456 WASHING MACHINES YY ESSENTIAL COMPONENT ASSEM 456 BLIES OF BOTTLE WASHERS 457 BOTTLE LOADING AND DISCHARGE 457 BOTTLE CARRIER WITH BOTTLE CELLS 458 PRESOAKING OR PRERINSE STATION 459 IMMERSION SOAK 459 RINSING STATIONS REMOVAL AND COMPRESSION OF 459 LABELS 460 CAUSTIC AND WATER CONTAINERS YY TEMPERATURES DURING BOTTLE 462 WASHING 462 446 YY CLEANING CAUSTIC 463 463 464 464 465 466 468 REQUIREMENTS OF THE CLEANING CAUSTIC DEPENDENCE OF BOTTLE CLEANING ON VARIOUS FACTORS TREATMENT OF THE CLEANING CAUSTIC METERED ADDITIONS TO THE CAUSTIC YY INSPECTION OF CLEANED BOTTLES YY RINSER 5.2.2 BOTTLE FILLING 468 YY METHODS OF FILLING YY PRINCIPLES OF BOTTLE FILLING 469 MACHINE DESIGN YY COMPONENT ELEMENTS OF THE 469 FILLING MACHINE 470 MACHINE FRAME 471 MACHINE DRIVE 471 BEVERAGE TANK 472 LIFTING ELEMENTS YY FILLING ELEMENTS OF FILLING 472 VALVES 472 CENTERING TULIPS 474 FILLING VALVE WITH FILLING TUBE FILLING VALVES WITHOUT FILLING 474 TUBES 477 STEAM TREATMENT OF THE BOTTLES AND CLOSURES 481 CONTROL OF THE FILLING PROCESS DRIVING AIR OUT OF THE BOTTLE 484 NECK 488 YY CLEANING THE FILLING EQUIPMENT 488 5.2.3 CLOSING THE BOTTLES YY CLOSING MACHINES FOR CROWN 489 CORKS 490 YY CLOSING PROCESS 492 5.2.4 BOTTLE DECORATION 493 YY LABELS 493 YY BASIC PRINCIPLE OF LABELLING YY COMPONENTS OF THE LABELLING 494 MACHINE 495 YY APPLICATION OF ADHESIVE YY MARKETING THE GUARANTEED 496 SHELF-LIFE 497 5.2.5 CAN FILLING 498 YY BEER CANS AND CAN LIDS 498 YY UNLOADING THE CANS 501 YY APPLICATION OF THE SELL BY DATE 501 YY CAN RINSING 502 15 YY CAN FILLING 503 5.5 BEER LOSSES 536 BASIC PRINCIPLES OF CAN FILLING 503 5.5.1 CALCULATION OF THE AMOUNT OF STRUCTURE AND FUNCTIONING OF SALES BEER PRODUCED 536 A CAN FILLER VALVE SINGLE CHAMBER CAN FILTER CAN FILTER WITH PNEUMATICALLY 504 506 5.5.2 STOCKTAKING AND CALCULATION OF BEER FOR SALE 536 CONTROLLED VOLUMETRIC FILLING 508 5.5.3 CALCULATION OF THE VOLUME LOSS 538 YY CAN SEALING 511 5.5.4 CALCULATION OF MALT USAGE IN KG YY MONITORING OF FILLING HEIGHT 512 MALT/HL BEER 538 YY WIDGETS 513 5.5.5 IMPORTANCE OF THE LOSS AND POS 5.2.6 TUNNEL PASTEURIZATION 514 SIBLE WAYS OF REDUCING IT 539 YY BASIC PRINCIPLE OF TUNNEL 5.5.6 RECOVERY OF BEER RESIDUES 540 PASTEURIZATION 514 YY COMPONENT UNITS OF THE TUNNEL PASTEURIZER YY BOTTLE BREAKAGE DURING 515 6 CLEANING AND DISINFECTION 551 PASTEURIZATION 515 6.1 MATERIALS AND THEIR REACTION TO 5.2.7 CONVEYING AND STORAGE IN THE 6.1.1 CLEANING AGENTS 551 BOTTLING DEPARTMENT 516 ALUMINIUM VESSELS 551 YY CONVEYORS FOR INDIVIDUAL 6.1.2 VESSELS AND PIPES OF CHROME BOTTLES 516 NICKEL STEEL 551 YY UNPACKING AND PACKING OF 6.1.3. HOSES 553 BOTTLES 517 6.2 CLEANING AGENTS 554 A GRIPPER HEAD 517 6.3 DISINFECTING AGENTS 555 OPERATING SEQUENCE DURING 6.4 CLEANING AND DISINFECTING USING UNPACKING AND PACKING 518 A CIP SYSTEM 556 INSPECTION AND SORTING 6.5 CLEANING PROCEDURE 559 EQUIPMENT 519 6.6 MECHANICAL CLEANING 561 YY CONVEYORS FOR CRATES, FOLDING 6.7 MONITORING OF CLEANING AND BOXES AND TRAYS 520 DISINFECTION 561 YY USE OF PALLETS 521 5.2.8 OVERALL BOTTLING AND CANNING PLANT 524 7 FINISHED BEER 562 7.1 BEER COMPOSITION 562 5.3 FILLING OF CASKS AND KEGS 527 7.2 TASTE AND FOAM 565 5.3.1 FILLING OF CASKS 528 7.2.1 BEER FLAVOUR 565 YY WOODEN BARRELS 528 YY BEER AROMA 565 YY METAL CASKS 529 YY PALATEFULNESS (BODY) 566 5.3.2 YY CASK FILLING KEG FILLING 530 YY TINGLE YY BEER BITTERNESS 567 567 531 7.2.2 YY KEG VALVE FITTINGS 531 FOAM 568 YY KEG CLEANING AND FILLING PLANT YY KEG PALLETIZING AND 534 7.3 BEER TYPES AND THEIR 570 DEPALLETIZING 534 7.3.1 SPECIAL FEATURES BEERS PRODUCED BY TOP FERMENTATION 570 5.4 FILLING THE BEER IN YY TOP FERMENTATION BEER TYPES TRANSPORT CONTAINERS 535 PRODUCED IN GERMANY 571 16 - WHEAT BEERS - WEIBBIER 571 572 8 SMALL SCALE BREWING 592 - ALTBIER 572 8.1 PUB BREWERIES 592 - KOLSCH 573 8.2 MICROBREWERS 597 YY TOP FERMENTATION BEERS PRO 573 573 8.3 HOME BREWERS DUCED MAINLY IN GREAT BRITAIN - ALE (HOBBY BREWERS) 597 - STOUT 573 - PORTER YY BELGIAN TOP FERMENTATION 574 9 WASTE DISPOSAL AND THE ENVIRONMENT 602 BEERS 574 7.3.2 BOTTOM FERMENTATION BEER TYPES 574 9.1 ENVIRONMENTAL LEGISLATION 602 - PILSNER TYPE BEER 574 9.2 WASTE WATER 602 - EXPORT - LAGER 575 575 9.2.1 9.2.2 WASTE WATER COSTS DEFINITION OF TERMS USED RELATING 602 - BLACK BEERS 576 9.2.3 TO WASTE WATER 605 - FESTIVAL BEERS 576 WASTE WATER TREATMENT 606 - ICE BEERS 576 YY AEROBIC WASTE WATER - MARZEN 576 TREATMENT PLANTS 606 - BOCK BEER 576 YY ANAEROBIC WASTE WATER 607 - DOUBLE BOCK BEER 577 TREATMENT PLANTS - ALCOHOL-FREE BEER 577 YY AMOUNT AND COMPOSITION OF 607 - DIETETIC BEER 577 BREWERY WASTE WATER 7.3.3 - LIGHT BEER TRENDS IN THE DEVELOPMENT OF 578 9.3 YY WASTE WATER TREATMENT WITH MIXING AND BALANCING TANKS 609 610 NEW BEER TYPES 578 SPENT MALT AND HOPS 9.4 BREAK 611 7.4 QUALITY EXAMINATION 579 9.5 SURPLUS YEAST 611 7.4.1 BEER TASTING 579 9.6 9.7 KIESELGUHR SLURRY OLD LABELS 611 611 7.4.2 MICROBIOLOGICAL EXAMINATION 580 9.8 BROKEN GLASS 612 7.4.3 CHEMICAL AND PHYSICO-CHEMICAL 9.9 BEER CANS 612 MONITORING 582 9.10 MINOR SOURCES OF WASTE 613 YY BEER ANALYSIS 582 9.11 DUST AND DUST EMISSIONS 613 YY MEASUREMENT OF BEER COLOR 584 9.12 BREWHOUSE EMISSIONS 613 YY MEASUREMENT OF THE PH 584 9.13 EXHAUST GAS EMISSIONS 613 YY MEASUREMENT OF OXYGEN CONTENT OF BEER YY MEASUREMENT OF DIACETYL 584 9.14 NOISE EMISSION 614 CONTENT OF BEER 585 10 ENERGY MANAGEMENT IN YY MEASUREMENT OF FOAM STABILITY YY DETERMINATION OF THE CARBON 585 10.1 THE BREWERY AND MALTINGS 615 DIOXIDE CONTENT 586 ENERGY REQUIREMENTS IN 615 YY MEASUREMENT OF BITTERNESS MALTING AND BREWING UNITS 586 10.2 BOILER PLANTS 616 YY MEASUREMENT OF HAZE STABILITY 586 10.2.1 FUELS 616 YY OTHER MEASUREMENTS 587 10.2.2 STEAM 617 YY HEAT OF EVAPORATION 617 YY WET STEAM 619 YY SUPERHEATED STEAM 619 YY HOT WATER 620 10.2.3 BOILERS 620 YY CLASSIFICATION OF BOILERS 620 YY TYPES OF BOILER STRUCTURE 620 YY THREE PASS BOILERS 621 YY ENERGY RECOVERY 622 10.2.4 STEAM ENGINES 624 10.2.5 COMBINED HEAT AND POWER PLANTS 625 10.3 REFRIGERATION PLANTS 626 10.3.1 REFRIGERANTS AND COOLING AGENTS 627 YY REFRIGERANTS 627 YY COOLING AGENTS 627 10.3.2 COMPRESSION REFRIGERATION PLANTS 628 YY EVAPORATORS 629 YY COMPRESSORS 630 YY CONDENSORS (LIQUEFIERS) 632 YY CONTROL VALVES 633 YY ICE WATER STORAGE UNIT 634 10.3.3 ABSORPTION COOLING MACHINES 634 10.3.4 SPACE AND LIQUID COOLING 635 YY COOLING OF CONVENTIONAL FERMENTATION AND LAGER CELLARS 635 YY MODERN COOLING PLANTS 637 YY COOLING OF LIQUIDS 637 10.3.5 ADVICE FOR ECONOMIC OPERATION OF COOLING PLANTS 640 10.4 ELECTRICAL EQUIPMENT 641 10.4.1 SUPPLY OF ELECTRICAL ENERGY 641 10.4.2 POWER FACTOR COS CP 641 10.4.3 TRANSFORMING THE ELECTRIC CURRENT 643 10.4.4 SAFETY MEASURES 644 10.4.5 INFORMATION CONCERNING ECONO MIC USE OF ELECTRICAL ENERGY 645 10.5 PUMPS, FANS AND COMPRESSORS 645 10.5.1 PUMPS 645 YY RADIAL CENTRIFUGAL PUMPS 646 YY SIDE CHANNEL PUMP/STAR WHEEL PUMPS 648 YY CHANNEL IMPELLERS 648 YY MIXED FLOW PUMPS 648 YY SCREW CENTRIFUGAL PUMPS 649 YY ECCENTRIC SCREW PUMPS 649 YY ROTATING PISTON PUMPS 650 YY LOBED ROTOR PUMPS 650 YY GEAR PUMPS 651 YY INTERNALLY TOOTHED PUMPS 651 YY PERISTALTIC (HOSE) PUMPS 653 YY FLEXIBLE VANE PUMPS 653 YY PISTON PUMPS 653 YY MEMBRANE PUMPS 653 YY SELECTION OF PUMP SIZE 654 YY CONTROL OF THE PUMP ROTATION SPEED 655 10.5.2 FANS 655 YY AXIAL FANS OR VENTILATORS 655 YY RADIAL FANS 655 10.5.3 AIR COMPRESSORS 655 YY RECIPROCATION PISTON COMPRESSORS 656 YY SCROLL COMPRESSORS 656 YY TOOTH ROTOR COMPRESSORS 657 YY SCREW COMPRESSORS 659 YY TURBOCOMPRESSORS 659 YY DRYING THE AIR 659 YY AIR FILTERS 661 11 FROM PROCESS AUTOMATION TO PROCESS INTEGRATION OF THE BREWERY BY DIPL.-ING. H. O. MIETH, HAMBURG 667 11.0 BREWERY AUTOMATION - EVERYDAY HIGH TECH 667 11.1 ESSENTIAL CONDITIONS FOR THE FEASIBILITY OF BREWERY AUTOMATION 667 11.1.1 CORROSION RESISTANT MATERIALS ACCEPTABLE FOR USE WITH FOODS 667 11.1.2 AUTOMATIC CLEANING IN PLACE (CIP) 667 11.1.3 EQUIPMENT SUITABLE FOR PROCESS AUTOMATION AND CIP 668 11.1.4 BREWING TECHNOLOGY, SUITABLE FOR AUTOMATION 668 11.1.5 " MIXPROOF ' PIPE NETWORKS SUITABLE FOR PROCESS AUTOMATION AND CIP 668 11.1.6 THE KNOW-HOW OF PROCESS INTEGRATION 669 11.1.7 ARTIFICIAL INTELLIGENCE. PROGRAMMABLE LOGIC CONTROLLER - " PLC " TECHNOLOGY 669 11.1.8 THE ROLE OF THE BREWER IN PROCESS AUTOMATION 669 11.2 STANDARD DRAWING SYMBOLS AND DESIGN PRO CEDURE OF PROCESS TECH NOLOGY IN GENERAL, APP LIED TO PROCESS AUTOMA TION OF BREWERIES 670 17 18 11.2.1 INTRODUCTION TO THE DRAWING SYMBOLS USED FOR PROCESS ENGINEERING EQUIPMENT AND UNIT OPERATIONS 672 YY STANDARD DRAWING SYMBOLS FOR FUNDAMENTAL COMPONENTS AND UNIT OPERATIONS 672 YY STANDARD FOR DESIGNING INDIVIDUAL DRAWING SYMBOLS FOR SPECIAL BREWERY EQUIPMENT 672 YY NEED FOR THE STANDARDIZATION OF DRAWING SYMBOLS FOR PIPE NETWORK COMPONENTS 672 11.2.2 STANDARDIZED ORGANISATION MODEL FOR THE DESIGN OF PROCESS PLANTS AND THEIR REPRESENTATION IN FLOW SHEETS AND FUNCTION CHARTS 673 YY PLANNING STAGE 1: THE BASIC FLOW DIAGRAM OR " BLOCK DIAGRAM " 673 YY PLANNING STAGE 2: THE PROCESS FLOWSHEET 674 YY PLANNING STAGE 3: MEASURE YY MENT AND CONTROL TASKS IN THE PROCESS FLOWSHEET ACCORDING TO DIN 19227 OR TO ISO 3511, PART 1 674 YY PLANNING STAGE 4: VERBAL PROCESS DESCRIPTION RELATING TO THE PROCESS FLOWSHEET 676 YY PLANNING STAGE 5: THE PIPING AND INSTRUMENT DIAGRAM " P&ID " 676 YY PLANNING STAGE 6: FUNCTION CHARTS, ACCORDING TO IEC 848 682 11.3 THE INSTRUMENTATION AND AUTOMATION SYSTEM OF A BREWERY PROCESS PLANT 684 11.3.1 PROCESS INTEGRATION SOFTWARE BASED ON FUNCTION CHARTS ACCORD ING TO IEC848/DIN 40719 684 YY DISADVANTAGES OF SOFTWARE WRITTEN WITHOUT AN OPERATIONAL DIAGRAM 684 YY ADVANTAGES OF SOFTWARE BASED ON THE FUNCTION CHART 685 11.3.2 INTRODUCTION TO THE PROCESS CONTROL HARDWARE USED IN BREW ERY AUTOMATION 686 YY THE PROCESS CONTROL CENTER 686 YY SIGNAL PROCESSING IN THE PLC 686 YY COMMUNICATION BETWEEN THE BREWER AND THE PLC 687 YY THE HARDWARE CONFIGURATION OF A PLC AND ITS FUNCTIONS 687 YY THE PROCESS PERIPHERY AND ITS COMMUNICATIN WITH THE CONTROL CENTER 688 BINARY SIGNALS 688 ANALOGUE SIGNALS 691 11.4 MIXPROOF SANITARY PIPE NETWORKS 693 11.4.1 THE TASKS AND ORGANISATION TOOLS OF PROCESS INTEGRATION IN THE P & ID DESIGN PROSECURE 693 YY PLANNING STEPS 5.1: DEVELOP MENT OF THE PRODUCTION PLAN 693 YY PLANNING STEP 5.2: DEVELOP MENT OF A PLANT UTILIZATION CHART 695 YY PLANNING STEP 5.3: DEVELOP MENT OF THE PIPING AND INSTRU MENTATION DIAGRAM, P & ID 695 YY PROCEDURES FOR THE INTEGRATION OF STANDARDIZED (PURCHASED) PROCESS LINES INTO A BREWERY AUTOMATION PROJECT 695 11.4.2 MIXPROOF SANITARY PIPE NETWORK COMPONENTS 696 YY PIPE CONNECTION FITTINGS 696 YY MEASURING SENSORS AND SAMPLING VALVES 698 YY VALVES 698 YY THE NEED FOR A GLOBAL STANDARD OF REQUIREMENTS FOR SANITARY MIXPROOF PIPE NETWORKS AND COMPONENTS 700 11.4.3 MIXPROOF, SANITARY PIPE NETWORK. EVALUATION OF ALTERNATIVE CONCEPTS 701 YY " SWING BEND " PIPE NETWORKS 701 YY " BLOCK AND BLEED " PIPE NETWORKS 702 YY " DOUBLE SEAT VALVE " PIPE NETWORKS 703
any_adam_object	1
building	Verbundindex
bvnumber	BV012715427
classification_tum	BRA 080f BRA 050f
ctrlnum	(OCoLC)632793568 (DE-599)BVBBV012715427
discipline	Brauwesen
edition	Internat. ed., 2., rev. ed.
format	Book
fullrecord	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>00000nam a2200000 c 4500</leader><controlfield tag="001">BV012715427</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20001002</controlfield><controlfield tag="007">t</controlfield><controlfield tag="008">990810s1999 gw ad\|\| \|\|\|\| 00\|\|\| eng d</controlfield><datafield tag="016" ind1="7" ind2=" "><subfield code="a">956980937</subfield><subfield code="2">DE-101</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">3921690390</subfield><subfield code="c">Gb. : DM 189.00</subfield><subfield code="9">3-921690-39-0</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)632793568</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV012715427</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="044" ind1=" " ind2=" "><subfield code="a">gw</subfield><subfield code="c">DE</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-M49</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">BRA 080f</subfield><subfield code="2">stub</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">BRA 050f</subfield><subfield code="2">stub</subfield></datafield><datafield tag="130" ind1="0" ind2=" "><subfield code="a">Technologie Brauer und Mälzer</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Technology brewing and malting</subfield><subfield code="c">VLB Berlin. Wolfgang Kunze. Chapter 11: H. O. Mieth. Transl. by Trevor Wainwright</subfield></datafield><datafield tag="250" ind1=" " ind2=" "><subfield code="a">Internat. ed., 2., rev. ed.</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Berlin</subfield><subfield code="b">VLB</subfield><subfield code="c">1999</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">726 S.</subfield><subfield code="b">Ill., graph. Darst.</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Literaturverz. S. 709 - 712</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Technik</subfield><subfield code="0">(DE-588)4059205-4</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Brauerei</subfield><subfield code="0">(DE-588)4008024-9</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Bierwürze</subfield><subfield code="0">(DE-588)4145365-7</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Malzherstellung</subfield><subfield code="0">(DE-588)4168743-7</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Brauer und Mälzer</subfield><subfield code="0">(DE-588)4244818-9</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Bierherstellung</subfield><subfield code="0">(DE-588)4122920-4</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Mälzerei</subfield><subfield code="0">(DE-588)4168465-5</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="655" ind1=" " ind2="7"><subfield code="8">1\p</subfield><subfield code="0">(DE-588)4123623-3</subfield><subfield code="a">Lehrbuch</subfield><subfield code="2">gnd-content</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Bierherstellung</subfield><subfield code="0">(DE-588)4122920-4</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="1"><subfield code="a">Malzherstellung</subfield><subfield code="0">(DE-588)4168743-7</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="2"><subfield code="a">Bierwürze</subfield><subfield code="0">(DE-588)4145365-7</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="3"><subfield code="a">Brauerei</subfield><subfield code="0">(DE-588)4008024-9</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="4"><subfield code="a">Mälzerei</subfield><subfield code="0">(DE-588)4168465-5</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="8">2\p</subfield><subfield code="5">DE-604</subfield></datafield><datafield tag="689" ind1="1" ind2="0"><subfield code="a">Bierherstellung</subfield><subfield code="0">(DE-588)4122920-4</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="1" ind2="1"><subfield code="a">Technik</subfield><subfield code="0">(DE-588)4059205-4</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="1" ind2=" "><subfield code="8">3\p</subfield><subfield code="5">DE-604</subfield></datafield><datafield tag="689" ind1="2" ind2="0"><subfield code="a">Brauer und Mälzer</subfield><subfield code="0">(DE-588)4244818-9</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="2" ind2="1"><subfield code="a">Technik</subfield><subfield code="0">(DE-588)4059205-4</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="2" ind2=" "><subfield code="8">4\p</subfield><subfield code="5">DE-604</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Kunze, Wolfgang</subfield><subfield code="e">Sonstige</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Mieth, Hans Otto</subfield><subfield code="e">Sonstige</subfield><subfield code="4">oth</subfield></datafield><datafield tag="710" ind1="2" ind2=" "><subfield code="a">Versuchs- und Lehranstalt für Brauerei in Berlin</subfield><subfield code="e">Sonstige</subfield><subfield code="0">(DE-588)91529-4</subfield><subfield code="4">oth</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="m">DNB Datenaustausch</subfield><subfield code="q">application/pdf</subfield><subfield code="u">http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=008643998&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA</subfield><subfield code="3">Inhaltsverzeichnis</subfield></datafield><datafield tag="883" ind1="1" ind2=" "><subfield code="8">1\p</subfield><subfield code="a">cgwrk</subfield><subfield code="d">20201028</subfield><subfield code="q">DE-101</subfield><subfield code="u">https://d-nb.info/provenance/plan#cgwrk</subfield></datafield><datafield tag="883" ind1="1" ind2=" "><subfield code="8">2\p</subfield><subfield code="a">cgwrk</subfield><subfield code="d">20201028</subfield><subfield code="q">DE-101</subfield><subfield code="u">https://d-nb.info/provenance/plan#cgwrk</subfield></datafield><datafield tag="883" ind1="1" ind2=" "><subfield code="8">3\p</subfield><subfield code="a">cgwrk</subfield><subfield code="d">20201028</subfield><subfield code="q">DE-101</subfield><subfield code="u">https://d-nb.info/provenance/plan#cgwrk</subfield></datafield><datafield tag="883" ind1="1" ind2=" "><subfield code="8">4\p</subfield><subfield code="a">cgwrk</subfield><subfield code="d">20201028</subfield><subfield code="q">DE-101</subfield><subfield code="u">https://d-nb.info/provenance/plan#cgwrk</subfield></datafield><datafield tag="943" ind1="1" ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-008643998</subfield></datafield></record></collection>
genre	1\p (DE-588)4123623-3 Lehrbuch gnd-content
genre_facet	Lehrbuch
id	DE-604.BV012715427
illustrated	Illustrated
indexdate	2024-08-16T01:17:52Z
institution	BVB
institution_GND	(DE-588)91529-4
isbn	3921690390
language	English
oai_aleph_id	oai:aleph.bib-bvb.de:BVB01-008643998
oclc_num	632793568
open_access_boolean
owner	DE-M49 DE-BY-TUM
owner_facet	DE-M49 DE-BY-TUM
physical	726 S. Ill., graph. Darst.
publishDate	1999
publishDateSearch	1999
publishDateSort	1999
publisher	VLB
record_format	marc
spelling	Technologie Brauer und Mälzer Technology brewing and malting VLB Berlin. Wolfgang Kunze. Chapter 11: H. O. Mieth. Transl. by Trevor Wainwright Internat. ed., 2., rev. ed. Berlin VLB 1999 726 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Literaturverz. S. 709 - 712 Technik (DE-588)4059205-4 gnd rswk-swf Brauerei (DE-588)4008024-9 gnd rswk-swf Bierwürze (DE-588)4145365-7 gnd rswk-swf Malzherstellung (DE-588)4168743-7 gnd rswk-swf Brauer und Mälzer (DE-588)4244818-9 gnd rswk-swf Bierherstellung (DE-588)4122920-4 gnd rswk-swf Mälzerei (DE-588)4168465-5 gnd rswk-swf 1\p (DE-588)4123623-3 Lehrbuch gnd-content Bierherstellung (DE-588)4122920-4 s Malzherstellung (DE-588)4168743-7 s Bierwürze (DE-588)4145365-7 s Brauerei (DE-588)4008024-9 s Mälzerei (DE-588)4168465-5 s 2\p DE-604 Technik (DE-588)4059205-4 s 3\p DE-604 Brauer und Mälzer (DE-588)4244818-9 s 4\p DE-604 Kunze, Wolfgang Sonstige oth Mieth, Hans Otto Sonstige oth Versuchs- und Lehranstalt für Brauerei in Berlin Sonstige (DE-588)91529-4 oth DNB Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=008643998&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 3\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 4\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk
spellingShingle	Technology brewing and malting Technik (DE-588)4059205-4 gnd Brauerei (DE-588)4008024-9 gnd Bierwürze (DE-588)4145365-7 gnd Malzherstellung (DE-588)4168743-7 gnd Brauer und Mälzer (DE-588)4244818-9 gnd Bierherstellung (DE-588)4122920-4 gnd Mälzerei (DE-588)4168465-5 gnd
subject_GND	(DE-588)4059205-4 (DE-588)4008024-9 (DE-588)4145365-7 (DE-588)4168743-7 (DE-588)4244818-9 (DE-588)4122920-4 (DE-588)4168465-5 (DE-588)4123623-3
title	Technology brewing and malting
title_alt	Technologie Brauer und Mälzer
title_auth	Technology brewing and malting
title_exact_search	Technology brewing and malting
title_full	Technology brewing and malting VLB Berlin. Wolfgang Kunze. Chapter 11: H. O. Mieth. Transl. by Trevor Wainwright
title_fullStr	Technology brewing and malting VLB Berlin. Wolfgang Kunze. Chapter 11: H. O. Mieth. Transl. by Trevor Wainwright
title_full_unstemmed	Technology brewing and malting VLB Berlin. Wolfgang Kunze. Chapter 11: H. O. Mieth. Transl. by Trevor Wainwright
title_short	Technology brewing and malting
title_sort	technology brewing and malting
topic	Technik (DE-588)4059205-4 gnd Brauerei (DE-588)4008024-9 gnd Bierwürze (DE-588)4145365-7 gnd Malzherstellung (DE-588)4168743-7 gnd Brauer und Mälzer (DE-588)4244818-9 gnd Bierherstellung (DE-588)4122920-4 gnd Mälzerei (DE-588)4168465-5 gnd
topic_facet	Technik Brauerei Bierwürze Malzherstellung Brauer und Mälzer Bierherstellung Mälzerei Lehrbuch
url	http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=008643998&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA
work_keys_str_mv	UT technologiebrauerundmalzer AT kunzewolfgang technologybrewingandmalting AT miethhansotto technologybrewingandmalting AT versuchsundlehranstaltfurbrauereiinberlin technologybrewingandmalting

Verfügbarkeit

Es ist kein Print-Exemplar vorhanden.

Fernleihe Bestellen Achtung: Nicht im THWS-Bestand! Inhaltsverzeichnis

MARC

Datensatz im Suchindex

Es ist kein Print-Exemplar vorhanden.

Ähnliche Einträge