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Exploitation of Microorganisms pp 297–320Cite as

The exploitation of microorganisms in the manufacture of alcoholic beverages

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Abstract

The key and definitive manufacturing stage in the manufacture of all types of alcoholic beverage is the fermentation of carbohydrates to ethanol, and in all but a small minority the microorganism used is a species of Saccharomyces.

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Authors
  1. A. H. Varnam
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Editors and Affiliations

  1. Department of Agricultural Sciences, University of Wales, Aberystwyth, UK

    D. Gareth Jones

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© 1993 Springer Science+Business Media Dordrecht

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Varnam, A.H. (1993). The exploitation of microorganisms in the manufacture of alcoholic beverages. In: Jones, D.G. (eds) Exploitation of Microorganisms. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-1532-2_12

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  • DOI: https://doi.org/10.1007/978-94-011-1532-2_12

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-4669-5

  • Online ISBN: 978-94-011-1532-2

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