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Biochemistry of Beer Fermentation

  • Eduardo Pires
  • Tomáš Brányik

Part of the SpringerBriefs in Biochemistry and Molecular Biology book series (BRIEFSBIOCHEM)

Table of contents

  1. Front Matter
    Pages i-vi
  2. Eduardo Pires, Tomáš Brányik
    Pages 1-9
  3. Eduardo Pires, Tomáš Brányik
    Pages 11-49
  4. Eduardo Pires, Tomáš Brányik
    Pages 51-80

About this book

Introduction

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

Keywords

beer maturation biochemical processes in brewing brewing yeast physiology and metabolism fermentation biochemistry yeast metabolism

Authors and affiliations

  • Eduardo Pires
    • 1
  • Tomáš Brányik
    • 2
  1. 1.CEB-Centre of Biological EngineeringUniversity of MinhoBragaPortugal
  2. 2.Department of BiotechnologyInstitute of Chemical TechnologyPrague 6Czech Republic

Bibliographic information

Industry Sectors
Pharma
Chemical Manufacturing
Biotechnology
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