Brewing and Distilling Yeasts

  • Graham G. Stewart

Part of the The Yeast Handbook book series (YEASTHDB)

Table of contents

  1. Front Matter
    Pages i-xiii
  2. Graham G. Stewart
    Pages 1-9
  3. Graham G. Stewart
    Pages 11-36
  4. Graham G. Stewart
    Pages 77-107
  5. Graham G. Stewart
    Pages 109-146
  6. Graham G. Stewart
    Pages 147-165
  7. Graham G. Stewart
    Pages 167-187
  8. Graham G. Stewart
    Pages 189-198
  9. Graham G. Stewart
    Pages 241-258
  10. Graham G. Stewart
    Pages 309-324
  11. Graham G. Stewart
    Pages 325-355
  12. Graham G. Stewart
    Pages 357-387
  13. Back Matter
    Pages 415-423

About this book

Introduction

This book is an overview considering yeast and fermentation.  The similarities and differences between yeasts employed in brewing and distilling are reviewed.  The implications of the differences during the production of beer and distilled products (potable and industrial) are discussed.  This Handbook includes a review of relevant historical developments and achievements in this field, the basic yeast taxonomy and biology, as well as fundamental and practical aspects of yeast cropping (flocculation), handling, storage and propagation.  Yeast stress, vitality and viability are also addressed together with flavor production, genetic manipulation, bioethanol formation and ethanol production by non-Saccharomyces yeasts and a Gram-negative bacterium.  This information, and a detailed account of yeast research and its implications to both the brewing and distilling processes, is a useful resource to those engaged in fermentation, yeast and their many products and processes.

Keywords

Yeast Brewing Yeast Distilling Yeast Yeast Culture Bioethanol Killer Yeasts Yeast nutrition Handbook Yeast viability beer and ale production Brewing Distilling Fermentation brewing strains industrial alcohol production Saccharomyces Yeast Management Genetic Manipulation of Yeasts Yeast Flavour Production whisky, gin and rum

Authors and affiliations

  • Graham G. Stewart
    • 1
  1. 1.International Centre for Brewing and DistillingHeriot Watt UniversityEdinburghUnited Kingdom

Bibliographic information

  • DOI https://doi.org/10.1007/978-3-319-69126-8
  • Copyright Information Springer International Publishing AG 2017
  • Publisher Name Springer, Cham
  • eBook Packages Biomedical and Life Sciences
  • Print ISBN 978-3-319-69124-4
  • Online ISBN 978-3-319-69126-8
  • About this book