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This handbook provides indispensible guidance to students of brewing technology as well as industry professionals, offering a comprehensive overview of beer production, including modern equipment and process engineering, raw materials, quality management, product stability, sensory analysis, microbiology, specialty beers and the health-related aspects of beer consumption. The principles of biochemistry and their relationship to brewing technology are explored and illustrated in clear, understandable text, tables and figures. Each chapter examines a specific topic of beer production in-depth, tracing it through malting, brewing and various other processes to the final product, with the ultimate goal of improving the quality of the finished beer. A discussion of commonly encountered problems and their origins along with valuable troubleshooting tips and insightful solutions make this book an essential and practical resource for anyone in the brewing industry. Every chapter in this volume also includes relevant findings from current research in brewing science. Standard reference values for important substances in wort and beer as well as aroma compounds and higher alcohols can be found in the appendices.

The Colour Atlas and Handbook of Beverage Biology serves as a vital reference for beverage biologists, featuring numerous color plates, microscopic images, and illustrations to differentiate key beverage organisms. It allows for the clear identification of various germs through detailed descriptions of physiological and biochemical properties, as well as growth characteristics. This updated volume combines two successful German editions, reflecting the latest taxonomic findings and international requirements. It includes comprehensive detection methods for relevant microorganisms in beverages, based on current scientific research. The book aims to equip professionals with tools to assess the hygienic and microbiological conditions of their operations, enabling them to take necessary actions. It begins with general microbiological tests, then delves into the microbiology of breweries and wineries, and also covers fruit juice and lemonade production, water and plant hygiene, and the dairy industry, along with associated flora. The annex features modern detection methods, biological operational control techniques, and processes for eliminating spoilage organisms. A comprehensive index enhances usability for beverage biologists.