| 书目名称 | Essays in Brewing Science | | 编辑 | Michael J. Lewis,Charles W. Bamforth | | 视频video | | | 概述 | Addresses all factors throughout the process that impinge on a single beer quality (e.g. foam, color, or flavor).Approaches the brewing process by examining all aspects of the process for causes and e | | 图书封面 |  | | 描述 | .Essays in Malting and Brewing. is an original and comprehensive examination of brewing from the perspective of a real brewer. Brewing texts generally use a sequential barley-beer-bottle organization that takes the reader systematically through the various stages of beer-making in a logical and informative way. This approach adequately communicates the essential operation. However, brewers think about all of the stages in the process that might affect a single property, such as beer color. Alternatively brewers might ponder the influence of such affective agents as modification or oxygen throughout the process. ..Essays in Malting and Brewing. departs from the traditional sequential approach to pursue brewing in the manner a brew master approaches the process. It is structured to look down the length of the process for causes and effects. Each essay discusses a problem, a beer component, or a flavor, by following how this one item arises and how it changes along the way. This is a crucial feature to bear this in mind when reading the book because this organization brings together information and ideas that are not usually presented side-by-side. The essay format allows the reader t | | 出版日期 | Book 2007 | | 关键词 | brewing; brewing science; enzymes; fermented beverage; malting; microbiology; phenols | | 版次 | 1 | | doi | https://doi.org/10.1007/0-387-33011-9 | | isbn_softcover | 978-0-387-33010-5 | | isbn_ebook | 978-0-387-33011-2 | | copyright | Springer-Verlag US 2007 |
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发表于 2025-3-21 18:45:19
