The chemistry of beer: the science in the suds
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Chichester
Wiley
2013
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XIV, 330 S. Ill., graph. Darst. |
| ISBN: | 9781118674970 |
Internformat
MARC
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Datensatz im Suchindex
| _version_ | 1804151878233096192 |
|---|---|
| adam_text | Titel: The chemistry of beer
Autor: Barth, Roger
Jahr: 2013
CONTENTS
PREFACE xi
ACKNOWLEDGMENTS xiii
ABOUT THE AUTHOR xvii
PERIODIC TABLE OF ELEMENTS xviii
1 INTRODUCTION 1
1.1 Brief History 1
1.2 The World of Beer 7
1.3 Beer and Chemistry 9
1.4 Alcohol and Prohibition 10
1.5 Beer Tradition 12
Bibliography 13
Questions 15
2 WHAT IS BEER? 17
2.1 Beer Ingredients 17
2.2 Beer as Food 21
2.3 How Beer Is Made 23
Bibliography 31
Questions 31
v
vi
CONTENTS
3 CHEMISTRY BASICS 33
3.1 Atoms 33
3.2 Energy Levels and the Periodic Table 34
3.3 Compounds 36
3.4 Ionic Bonds 38
3.5 Covalent Bonds and Molecules 40
3.6 Molecular Shape 43
3.7 Polarity and Electronegativity 46
3.8 Intermolecular Forces 48
3.9 Molecular Kinetics 51
3.10 Chemical Reactions and Equations 52
3.11 Mixtures 53
Bibliography 53
Questions 53
Appendix to Chapter 3: Measurement in Chemistry 56
Numbers 56
International System 57
Mass Relationships in Compounds 63
Composition of Mixtures 64
Bibliography 66
Questions 67
4 WATER 69
4.1 The Water Molecule 69
4.2 Acids and Bases 71
4.3 pH 73
4.4 Ions and Beer 76
4.5 Water Treatment 79
Bibliography 85
Questions 86
5 INTRODUCTION TO ORGANIC CHEMISTRY 89
5.1 Structural Formulas 89
5.2 Functional Groups 91
5.3 Using the Functional Group Guide 107
Bibliography HO
Questions HO
CONTENTS VÜ
SUGARS AND STARCHES
113
6.1 Monosaccharides
113
6.2 Chirality
115
6.3 Disaccharides
120
6.4 Polysaccharides
121
Bibliography
126
Questions
127
MILLING AND MASHING
131
7.1 Milling
132
7.2 Mashing
133
7.3 Enzymes and Proteins
135
7.4 Mashing Process
141
7.5 Dextrins, Light Beer, and Malt Liquor
146
Bibliography
146
Questions
147
8 WORT SEPARATION AND BOILING 149
8.1
Wort Separation
149
8.2
Boiling
152
8.3
Hops
153
8.4
Hot Break
155
8.5
Grilling
158
Bibliography
159
Questions
159
9 FERMENTATION 161
9.1
The Anatomy of Brewing
161
9.2
Energy and Bonds
165
9.3
Glycolysis
168
9.4
Ethanol Synthesis
170
9.5
Aerobic and Anaerobic Reactions
170
9.6
Higher Alcohols
172
9.7
Esters
173
Bibliography
174
Questions
175
177
177
183
185
187
190
192
192
192
195
195
196
198
200
201
202
207
208
211
211
215
222
223
225
225
225
227
227
231
236
237
238
238
CONTENTS
TESTS AND MEASUREMENTS
10.1 Carbohydrate Content
10.2 Temperature
10.3 Color
10.4 Alcohol Content
10.5 pH
10.6 Sensory Analysis
Bibliography
Questions
THE CHEMISTRY OF FLAVOR
11.1 Anatomy of Flavor
11.2 Taste
11.3 Aroma
11.4 Mouth Feel
11.5 Flavor Units
11.6 Flavor Compounds in Beer
Bibliography
Questions
THE CHEMISTRY OF BEER STYLES
12.1 Beer Style Families
12.2 Realizing a Style
Bibliography
Questions
FOAM AND HAZE
13.1 Surfaces
13.2 Surface Energy
13.3 Surfactants
13.4 Haze
13.5 Foam
13.6 Foam Issues
13.7 Nitrogen and Widgets
Bibliography
Questions
CONTENTS iX
14 BEER PACKAGING
241
14.1
Casks and Kegs
241
14.2
Glass
243
14.3
Metals
244
14.4
Aluminum
245
14.5
Bottling and Canning
247
14.6
Microbe Reduction
249
Bibliography
249
Questions
249
15 BEER FLAVOR STABILITY
251
15.1
Typical Flavor Changes
251
15.2
The Role of Oxygen
252
15.3
Staling Prevention
260
Bibliography
262
Questions
263
16 BREWING AT HOME
265
16.1
Safety Issues
266
16.2
Füll Mash Brewing
267
16.3
Füll Mash Brewing Procedure
277
16.4
Extract Brewing
283
16.5
Bottling
286
16.6
Starter Brewing Systems
288
16.7
Recipes
290
Bibliography
293
Questions
293
GLOSSARY
295
INDEX
317
|
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| discipline | Chemie / Pharmazie |
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| language | English |
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| spelling | Barth, Roger Verfasser (DE-588)1049248147 aut The chemistry of beer the science in the suds Roger Barth Chichester Wiley 2013 XIV, 330 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Beer Beer Analysis Bierherstellung (DE-588)4122920-4 gnd rswk-swf Chemischer Prozess (DE-588)4147636-0 gnd rswk-swf Bier (DE-588)4006537-6 gnd rswk-swf Lebensmittelchemie (DE-588)4034873-8 gnd rswk-swf Bierherstellung (DE-588)4122920-4 s Chemischer Prozess (DE-588)4147636-0 s DE-188 Bier (DE-588)4006537-6 s Lebensmittelchemie (DE-588)4034873-8 s 1\p DE-604 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027090954&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Barth, Roger The chemistry of beer the science in the suds Beer Beer Analysis Bierherstellung (DE-588)4122920-4 gnd Chemischer Prozess (DE-588)4147636-0 gnd Bier (DE-588)4006537-6 gnd Lebensmittelchemie (DE-588)4034873-8 gnd |
| subject_GND | (DE-588)4122920-4 (DE-588)4147636-0 (DE-588)4006537-6 (DE-588)4034873-8 |
| title | The chemistry of beer the science in the suds |
| title_auth | The chemistry of beer the science in the suds |
| title_exact_search | The chemistry of beer the science in the suds |
| title_full | The chemistry of beer the science in the suds Roger Barth |
| title_fullStr | The chemistry of beer the science in the suds Roger Barth |
| title_full_unstemmed | The chemistry of beer the science in the suds Roger Barth |
| title_short | The chemistry of beer |
| title_sort | the chemistry of beer the science in the suds |
| title_sub | the science in the suds |
| topic | Beer Beer Analysis Bierherstellung (DE-588)4122920-4 gnd Chemischer Prozess (DE-588)4147636-0 gnd Bier (DE-588)4006537-6 gnd Lebensmittelchemie (DE-588)4034873-8 gnd |
| topic_facet | Beer Beer Analysis Bierherstellung Chemischer Prozess Bier Lebensmittelchemie |
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