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E-raamat: Handbook of Brewing - Processes, Technology, Markets: Processes, Technology, Markets [Wiley Online]

Edited by (Freiberger Brauhaus, Freiberg, Germany)
  • Formaat: 778 pages
  • Ilmumisaeg: 22-Apr-2009
  • Kirjastus: Blackwell Verlag GmbH
  • ISBN-10: 3527623485
  • ISBN-13: 9783527623488
Teised raamatud teemal:
  • Wiley Online
  • Hind: 322,48 €*
  • * hind, mis tagab piiramatu üheaegsete kasutajate arvuga ligipääsu piiramatuks ajaks
Handbook of Brewing - Processes, Technology, Markets: Processes, Technology, MarketsSuurem pilt
  • Formaat: 778 pages
  • Ilmumisaeg: 22-Apr-2009
  • Kirjastus: Blackwell Verlag GmbH
  • ISBN-10: 3527623485
  • ISBN-13: 9783527623488
Teised raamatud teemal:
Wiley Online e-raamatudRohkem infot Wiley Online kohta
Raamatu kodulehekülg: https://onlinelibrary.wiley.com/doi/book/10.1002/9783527623488
Handbook of Brewing Brewing, namely fermenting starch into alcohol with the help of yeast, is probably the oldest biotechnological production process known to mankind. It is also at the heart of a multi-billion-dollar industry that has refined and standardized brewing methods with scientific precision.



Drawing on the expertise gained in the world's most competitive beer market, this comprehensive reference covers the entire product cycle, from raw material selection to waste disposal, and from product development to distribution. The editor and authors combine the technological know-how from five centuries of industrial-scale brewing to meet the needs of a global economy.

Following a look at the history of beer brewing, the book goes on to discuss raw materials, fermentation, maturation and storage, filtration and stabilization, special production methods and beermix beverages. Further chapters investigate the properties and quality of beer, flavor stability, analysis and quality control, microbiology and certification, as well as physiology and toxicology. Such modern aspects as automation, energy and environmental protection are also considered.

Regional processes and specialties are addressed throughout, making this a truly global resource on brewing.
Preface xxvii
List of Contributors
xxix
A Comprehensive History of Beer Brewing
1(42)
Franz C. Meussdoerffer
Introduction
1(1)
`The Truly Happy Man Has His Mouth Full of Beer': From Prehistory to the End of the Roman Empire
2(7)
Advent of Agrarian Societies
2(3)
Mesopotamia and Egypt
5(2)
Hellenistic Period: Greeks, Romans and Their Neighbors
7(1)
Celts and the Germans
8(1)
`I Would Like to Have a Great Lake of Beer for Christ the King': The Christian Middle Ages
9(7)
Monasteries
9(3)
Beginnings of Professionalism
12(4)
`Woar Volk Is, Bint Klaantn': Hopped Beer and the Seaports
16(5)
Hanseatic League
16(2)
Rise and Decline of the Cities in Central Europe
18(2)
Rise of Dutch Brewing
20(1)
`For a Quart of Ale is a Dish for a King': John Bull and the Industrialization of Brewing
21(4)
`We Live in a Country Where Beer Constitutes Quasi the Fifth Element': Advent of Lager and the Internationalization of Brewing
25(18)
Bavaria and the Rise of Lager Beer
25(2)
Spread of Lager Brewing
27(3)
From Alchemy to Biochemistry: The Science of Brewing
30(3)
Europe, the United States and the Internationalization of Beer Brewing
33(4)
References
37(6)
Starchy Raw Materials
43(42)
Franz Meussdoerffer
Martin Zarnkow
Introduction
43(1)
Principles of Structure and Metabolism
44(11)
Grain Structure
44(2)
Basic Anabolic Processes
46(1)
Starch Formation
47(3)
Storage Proteins
50(2)
Regulation of Grain Filling and Impact of Environmental Factors
52(1)
Catabolic Processes
53(2)
Major Brewing Cereals
55(16)
Introductory Remarks
55(4)
Selected Cereals
59(1)
Barley (H. vulgare L.)
59(1)
Oats (Avena sativa L.)
60(1)
Short-Grain Millet
61(2)
Maize (Zea mays L.)
63(1)
Rice (Oryza sativa L.)
64(1)
Rye (Secale cereale L.)
65(1)
Sorghum (Sorghum bicolor L.)
65(1)
Wheat Group (Triticum L.)
66(3)
Pseudocereals
69(1)
Grain Amaranth (Main Sorts: Amaranthus cruenteus, Amaranthus hypochondriacus and Amaranthus caudatus)
69(1)
Buckwheat (Fagopyrum esculentum Moench)
70(1)
Quinoa (Chenopodium quinoa Willd.)
70(1)
Concluding Remarks
71(14)
References
71(14)
Hops
85(20)
Martin Krottenthaler
Introduction
85(1)
Cultivation of Hops
85(2)
Components of Hops
87(3)
Bitter Acids
87(1)
Aroma Substances
88(1)
Polyphenols
89(1)
Hop Products
90(1)
Analytics
91(1)
Hopping Technology
91(14)
General Aspects of Hop Addition
91(3)
Beer with Hop Flavor
94(1)
Beer with a Hop Flavor
95(2)
Beer Enriched with Xanthohumol
97(1)
Yield of Bitter Principles
97(1)
Foam
98(1)
Microbiology
99(1)
Addition of `Downstream Products'
99(1)
Storage of Hops
100(1)
References
101(4)
Brew Water
105(14)
Martin Krottenthaler
Karl Glas
General Requirements
105(5)
Characteristics of Constituents Relevant for Brewing
105(3)
Quality Criteria for Brew Water
108(2)
Water Treatment
110(1)
Removal of Problematic Inorganic Substances
110(1)
Deferrization and Demanganization
110(1)
Nitrate Reduction
111(1)
Removal of Problematic Organic Substances
112(1)
Aeration
112(1)
Activated-Carbon Filtration
112(1)
Combination Processes Using Oxidation/UV Irradiation
112(1)
Common Processes for Brew Water Treatment
112(1)
Lime Softening
112(7)
Ion Exchange
113(2)
Membrane Processes
115(2)
References
117(2)
Yeast
119(28)
Christoph Tenge
Brewing Yeast
119(5)
History of Yeast Research
119(1)
Yeast for Brewing Applications
120(3)
Flocculation
123(1)
Yeast Morphology and Chemical Composition
124(3)
Cell Wall
124(1)
Periplasm
125(1)
Cell Membrane
125(1)
Cytoplasm
126(1)
Mitochondria
126(1)
Yeast Management
127(1)
Nutrient Requirements and Intake
127(1)
Carbohydrates and Fermentable Sugars
127(20)
Nitrogen Sources
128(1)
Oxygen
129(1)
Minerals and Trace Elements
129(1)
Vitamins and Other Growth Factors
130(1)
Metabolic Pathways during Propagation and Fermentation
131(1)
Carbohydrate Metabolism for Cell Growth and Energy Generation
131(1)
Formation of Vicinal Diketones
132(1)
Formation of Higher Alcohols
132(2)
Formation of Esters
134(1)
Phenolic Compounds
134(1)
Formation of Sulfur Dioxide
135(1)
Yeast Cultivation, Propagation and Post-Fermentation Treatment
135(1)
Yeast Cultivation in the Laboratory
136(2)
Yeast Propagation in the Yeast Cellar
138(2)
Post-Fermentation Treatment of Yeast
140(1)
Yeast Crop
140(1)
Yeast Treatment after Cropping and Yeast Storage
141(1)
References
142(5)
Malting
147(18)
Stefan Kreisz
Brewing Barley
147(2)
Barley Intake and Storage
149(14)
Barley Cleaning
149(1)
Steeping
150(2)
Germination
152(3)
Kilning
155(1)
Cleaning, Storage and Polishing of the Malt
156(1)
Malt Yield
157(1)
Malt Quality
157(1)
Quality Criteria of Barley Malt
158(1)
Cytolysis
158(2)
Proteolysis
160(1)
Amylolysis
160(1)
Enzymes
161(1)
Further Malt Quality Criteria
161(2)
Special Malts
163(2)
Dark Malt (Munich Type)
163(1)
Caramel (Crystal) Malt
163(1)
Roasted Malt
164(1)
Wheat Malt and Malt Made from Other Cereals
164(1)
Other Special Malt
164(1)
References
164(1)
Wort Production
165(42)
Martin Krottenthaler
Werner Back
Martin Zarnkow
Introduction
165(1)
Technology of Grinding
165(3)
Mashing Technology
168(13)
Mashing Parameters
169(4)
Selected Mashing Processes
173(1)
Step-Mashing Process
173(1)
Maltase Process
174(1)
Dark Beer Varieties
175(1)
Adjunct Mashing
176(5)
Technology of Lautering
181(5)
Lauter Tun
182(2)
Mash Filter
184(2)
Strainmaster
186(1)
Technological Basics of Wort Boiling
186(21)
Hot Holding
186(1)
Evaporation
187(3)
Modern Boiling Systems
190(1)
Internal Boilers
190(1)
Optimized Internal Boiler `Stromboli'
190(1)
Optimized Internal Boiler Subjet
191(1)
External Boiler
192(2)
High-Temperature Wort Boiling
194(1)
Dynamic Low-Pressure Boiling
194(1)
Soft Boiling Method `SchoKo'
194(2)
Wort Stripping
196(1)
Vacuum Evaporation
197(1)
Flash Evaporation `Varioboil'
197(2)
Thin Film Evaporator `Merlin'
199(2)
Vapor Condensate
201(1)
Cold Trub
202(1)
References
202(5)
Fermentation, Maturation and Storage
207(18)
Hans Michael Eßlinger
Pitching
207(2)
Aeration
209(1)
Topping-up
209(1)
Changes during Fermentation
209(4)
Changes in the Composition of Nitrogen Compounds
211(1)
pH Drop
211(1)
Changes in the Redox Properties of Beer
212(1)
Beer Color
212(1)
Precipitation of Bitter Substances and Polyphenols
212(1)
CO2 Content
212(1)
Clarification and Colloidal Stabilization
213(1)
Appearance during Fermentation
213(1)
Fermentation Parameters
213(1)
Control of Fermentation
214(1)
Fermenters
214(1)
Maturation
215(1)
Storage
215(1)
Bottom Fermentation in Practice
216(4)
Cold Fermentation with Conventional Storage
216
Cold Fermentation with Well-Directed Maturation in a Cylindroconical Vessel (CCV)
127(90)
Pressureless Warm Fermentation
217(1)
Accelerated Fermentation under CO2 Pressure
217(1)
Cold Fermentation with Integrated Maturation at 12 °C
218(1)
Cold Fermentation with Programmed Maturation at 20 °C
219(1)
Accelerated Fermentation and/or Maturation
219(1)
Yeast Crop and Yeast Storage
220(1)
Beer Recovery from Yeast
221(1)
CO2 Recovery
221(1)
Types of Bottom-Fermented Beers
222(1)
Top Fermentation
222(1)
Types and Production of Top-Fermented Beers
223(2)
Wheat Beer
223(1)
Alt Beer
223(1)
Kolsch Beer
224(1)
References
224(1)
Filtration and Stabilization
225(10)
Bernd Lindemann
Introduction
225(1)
Purpose of Filtration
225(1)
Theoretical Considerations of Cake Filtration
225(1)
Filtration Techniques
226(5)
Kieselguhr Filtration
226(1)
Plate and Frame Filter
227(1)
Horizontal Leaf Filter
227(2)
Metal Candle Leaf Filter
229(1)
Filter Aids for Pre-coating
230(1)
Methods in Kieselguhr Pre-coating Filtration
230(1)
Membrane Filtration
230(1)
Variables Influencing Beer Filtration
231(1)
Beer Stabilization
231(1)
Technical Design of a Filtration and Stabilization Plant
232(3)
References
234(1)
Special Production Methods
235(22)
Felix Burberg
Martin Zarnkow
Alcohol-Free Beers
235(5)
Introduction
235(1)
Techniques for the Production of Alcohol-Free Beers
236(1)
Physical Techniques
236(2)
Biological Methods
238(2)
Combination Physical-Biological Processes
240(1)
Dietetic Beer
240(2)
Introduction
240(1)
Methods for the Production of Dietetic Beers
241(1)
`Nahrbier' and `Malzbier' (`Malztrunk')
242(1)
Introduction
242(1)
Methods for the Production of `Nahrbier' and `Malzbier' (`Malztrunk')
242(1)
XAN™ Wheat Beer
243(1)
Introduction
243(1)
Methods of Production of XAN™ Wheat Beer
243(1)
Gluten-Free Beer
244(2)
Introduction
244(1)
Production Methods for Gluten-Free Beer
244(1)
Conventional `Gluten-Containing' Raw Material
245(1)
Sources of Gluten-Free Sugars and Starch
245(1)
Brewing with High Original Wort
246(2)
Introduction
246(1)
Methods for Beer Production with High Original Wort
247(1)
Ale and Cask-Conditioned Ale
248(2)
Introduction
248(1)
Methods for the Production of Cask-Conditioned Ale
249(1)
Lambic, Gueuze and Fruit Lambic
250(3)
Introduction
250(1)
Method for the Production of Lambic and Gueuze
251(1)
Wort Production
251(1)
Beer Production
251(1)
Method for the Production of Fruit Lambic
252(1)
Berliner Weisse
253(1)
Introduction
253(1)
Method for the Production of Berliner Weisse
254(1)
Porter
254(1)
Introduction
254(1)
Method for the Production of Porter Bier
255(1)
Summary
255(2)
References
255(2)
Beer-Based Mixed Drinks
257(18)
Oliver Franz
Martina Gastl
Werner Back
Development of Beer-Based Mixed Drinks
258(2)
Ingredients and Mixing Formulations
260(3)
Constituent Beer
260(1)
Water Quality
261(1)
Sweetening
261(1)
Sweetening Agents
261(1)
Food Acids
262(1)
Flavor and Juices
263(1)
Quality Control of Beer-Based Mixed Drinks
263(5)
Wet Chemical Analysis
263(1)
Sensory Assessment of Beer-Based Mixed Drinks
264(1)
Assessment by the Deutsche Landwirtschafts-Gesellschaft (DLG) (German Agricultural Society)
264(2)
Off-flavors
266(2)
Microbiology of Beer-Based Mixed Drinks
268(1)
Preservation of the Final Beverage
269(1)
Use of Antioxidants
269(1)
Use of Preserving Agents
269(1)
Thermal Processes-Pasteurization
269(1)
Technological Aspects for the Production of Beer-Based Mixed Drinks
270(3)
Mixing
270(1)
Filtration
271(1)
Filling
272(1)
Influence of the Packaging
272(1)
Technical Equipment for the Production of Beer-Based Mixed Drinks
273(2)
References
273(2)
Filling
275(46)
Susanne Bluml
Choice of Packaging
275(6)
Glass Bottles
275(2)
Cans
277(1)
Plastic Bottles
278(2)
Kegs
280(1)
Framework Conditions for Filling Beer
281(4)
Significance of the Gases
282(1)
Oxygen Content
282(1)
CO2 Content
283(1)
Filling Pressure
284(1)
Temperature
285(1)
Process Steps When Filling Beer
285(5)
Evacuation
285(2)
Flushing with Ring-Bowl or Pure Gas
287(1)
Flushing with Ring-Bowl Gas
288(1)
Flushing with Pure Gas
288(1)
Pressurization
288(1)
Filling
288(2)
Settling and Snifting
290(1)
Filling Systems for Beer
290(15)
Mechanical Level-Controlled Filling Systems
290(2)
Mecafill VKPV-The Mechanical System for Bottling Beer
292(1)
Electronic Level-Controlled Filling Systems
292(2)
Sensometic VPVI-Filling With an Electronic Probe
294(1)
Sensometic VPL-PET-Probe-Controlled Long-Tube Filler for Single-Chamber and Multi-Chamber Operation
295(1)
Electronic Volumetric Filling Systems
296(1)
Volumetic VOC-The Can Filler
297(3)
Volumetic VODM-PET-Filling With Flow-Metered Quantitative Measurement
300(1)
Associated System Modules
301(1)
Fobbing
301(2)
Crowners
303(1)
Screw-Cappers for Plastic Screw Caps
304(1)
Constituent Parts of a Bottling Line
305(16)
Bottle Washer
305(1)
Treatment zones
306(1)
Components of a Bottle Washer
307(4)
Typical Bottle Treatment Sequence
311(2)
Inspection and Monitoring Units
313(1)
Machine Types
313(3)
Inspection Tasks
316(2)
Inspection Technology
318(1)
Reliability of the Inspectors
319(1)
References
320(1)
Labeling
321(18)
Jorg Buckle
Some Basic Remarks on Machine Construction
321(3)
Wet-Glue Labeling
324(3)
Foiling
326(1)
Hotmelt Labeling
327(5)
Hotmelt Labeling with Pre-cut Labels
328(2)
Reel-Fed Hotmelt Labeling
330(1)
Roll on/Shrink on
331(1)
Tamper-Evident Seals
332(1)
Pressure-Sensitive Labeling
332(2)
Sleeving
334(3)
Stretch-Sleeve Process
335(1)
Shrink-Sleeve Process
336(1)
Date Coding and Identification
337(2)
Beer Dispensing
339(20)
Reinhold Mertens
Beer Quality in the Draft Beer System
339(2)
Temperature
339(1)
Time on Tap
339(1)
CO2 Content
339(2)
Foamhead
341(1)
Pouring the Beer
341(1)
Design of Draft Beer Systems
341(5)
Requirements for Rooms
341(1)
Requirements for Refrigeration
342(1)
Storage/Cabinet Cooling
342(1)
Ancillary Cooling
342(1)
Bar Cooling
342(1)
Requirements for Beer Lines
342(1)
Requirements for CO2 Lines
343(1)
Requirements for Beer Bars/Bar Counter
343(1)
Requirements for Glass-Washing Equipment
343(1)
Two-Sink Installation
343(1)
Glass Cleaning System
343(1)
Glass Washing Machines
344(1)
Calculation of Applied Gauge Pressure
344(2)
Dispensing
346(4)
Types of Dispensing
346(1)
Dispensing from Underneath the Beer Bar
346(1)
Dispensing from above the Beer Bar
346(1)
Dispensing Direct from the Beer Bar
346(1)
Dispensing with Beer Pumps
346(2)
Dispensing Beer with Pre-mixed Gas (CO2/N2)
348(1)
Use of Gas Blenders
349(1)
Computerized Beer Dispensing
349(1)
Beer-Dispensing Tanks
350(1)
Parts of Draft Beer Systems
350(2)
Requirements for Gas-Pressurized Parts
350(1)
Requirements for Beverage Parts
351(1)
Keg-Tapping Equipment
351(1)
Hygiene Requirements in Draft Beer Systems
352(3)
Hygiene Target
352(1)
Cleaning and Disinfecting Procedures
353(1)
Hygiene Problem Areas
354(1)
Testing
355(1)
Hygiene Testing
355(1)
Leak Tests
355(1)
Temperature Tests
355(1)
Safety Precautions
356(1)
CO2 Gas Alert Units
356(1)
Final Remarks
356(3)
Reference
357(2)
Properties and Quality
359(40)
August Gresser
Composition of Finished, Bottom-Fermented Beer
359(1)
Overall Qualities of Bottom-Fermented Beer
360(1)
Redox Potential
360(1)
Beer Color
360(1)
Taste of Beer
361(1)
Beer Foam
361(5)
Basis of Beer Foam
362(1)
Influence of Gas
362(1)
Influence of Foam Stability
362(1)
Influence of Brewing Liquor
362(1)
Influence of Hop Products
363(1)
Influence of Malt
363(1)
Influence of Mash Filtration
363(1)
Wort Boiling
363(1)
Cold Break Removal
364(1)
Main Fermentation
364(1)
Storage Conditions
364(1)
Beer Filtration
365(1)
Precocious Indicators for the Foam Appearance
365(1)
Conclusion
365(1)
Bitter Substances in Hops
366(5)
Influence of Cohumulone on the Bittering Quality
368(1)
Influence of Cohumulone on Foam Stability
369(1)
The Influence of Cohumulones on Beer Aging
369(2)
Aroma Substances in Hops
371(1)
Polyphenols in Beer Production
371(10)
Definition of Polyphenols
373(1)
Origin of Polyphenols
373(1)
Malt Polyphenols
373(1)
Hop Polyphenols
374(5)
Polphenolic-Related Reactions during Brewing
379(1)
Reaction with Proteins
379(1)
Influence of Hops
379(1)
Advantages and Disadvantages
379(1)
Value of Anthocyanogens and Other Beer Characteristics
380(1)
Reaction Path of Polyphenolic Components during the Brewing Process
380(1)
Conclusions
381(1)
N-Heterocycles
381(5)
Presence of Heterocycles
381(2)
N-Heterocycles in the Malting Process
383(1)
Mashing Conditions
383(3)
Wort Boiling
386(1)
DMS
386(3)
Formation of DMS
386(1)
Barley and Malt
387(1)
Temperature
387(1)
Withering and Kilning
387(1)
Malt Cleaner
388(1)
Brewhouse
388(1)
Gushing (Uncontrolled Overflow or Overfoaming of Beer)
389(10)
General
389(1)
Determination of the Gushing Behavior of Beer Induced by Raw Materials
389(1)
Metal Ions in Bottled Beer
389(1)
Precipitation of Calcium Oxalate Crystals
390(2)
Filter Media
392(1)
Malt-Induced Gushing
392(2)
Chemical Components Causing Gushing
394(1)
References
395(4)
Stability of Beer
399(38)
August Gresser
Flavor Stability
399(24)
Introduction
399(2)
Reasons for Beer Aging
401(1)
Changes of Aromatic Compounds
402(1)
Definition of Indicator Substances
403(1)
Technological Measurements to Preserve Organoleptic Stability
404(1)
Barley Variety
404(1)
Germination
405(4)
Wort Preparation
409(4)
Mash Filtration
413(1)
Wort Boiling
413(1)
Hot Break Removal
414(1)
Flotation (Removal of Cold Break)
414(1)
Yeast Handling
414(3)
Fermentation and Maturation
417(1)
Filtration
418(2)
Filling
420(2)
Analytical Control of Flavor Stability and Stale Flavor Compounds
422(1)
Lightstruck Flavor
423(5)
Colloidal Stability of Beer
428(4)
Introduction
428(2)
Composition of Turbidity in Beer
430(1)
Mechanism of Turbidity Formation
430(1)
Influence of Raw Materials and Auxiliary Materials
431(1)
Brewhouse
431(1)
Malt Milling
431(1)
Mashing Procedure
431(1)
Mash Filtration
431(1)
Wort Boiling
431(1)
Hot Break
431(1)
Fermentation and Storage
432(1)
Filtration
432(1)
Stabilization Systems
432(5)
References
434(3)
Analysis and Quality Control
437(40)
Heinz-Michael Anger
Stefan Schildbach
Diedrich Harms
Katrin Pankoke
Introduction
437(2)
Analyses
439(30)
Density, Extract, Alcohol Content, Original Gravity and Degree of Fermentation
440(4)
Photometric Measurements
444(1)
Color
445(1)
Free Amino Nitrogen (FAN)
446(1)
Bitter Units
446(1)
Photometric Iodine Reaction
446(1)
Thiobarbituric Acid Index (TBI)
446(1)
Total Polyphenols and Anthocyanogens
447(1)
Ions
447(1)
α-Amylases According to EBC/ASBC: Dextrinizing Units
447(1)
Other Photometric Measurements
447(1)
pH Measurement
448(1)
Conductivity
449(1)
Titration Methods
449(1)
Acid-Base Titration
449(1)
Complexometric Titration
450(1)
Manganometric Titration
450(1)
Diastatic Power: Iodometric Titration
450(1)
Determination of Nitrogenous Compounds
451(1)
Determination According to Kjeldahl
451(1)
Determination According to Dumas (Combustion Method)
451(1)
Near-IR Transmission Spectroscopy
451(1)
Fractions of Nitrogenous Compounds
452(1)
Carbon Dioxide
453(1)
Measurement of Oxygen
454(1)
Measurement of Chlorine Dioxide by a Sensor
455(1)
Head Retention (Foam)
455(1)
Turbidity and Non-Biological Stability
456(1)
Viscosity
457(1)
Congress Mash
458(1)
Spent Grain Analysis
459(1)
Friabilimeter
459(1)
Grading
460(1)
Hand Assessment
460(1)
Homogeneity and Modification
460(1)
Protein Electrophoreses
460(1)
Gushing
461(1)
Hop Bitter Substances
461(1)
Continuous Flow Analysis (CFA)
461(1)
Chromatographic Analyses
461(1)
High Performance Liquid Chromatography (HPLC)
462(1)
Gas Chromatography (GC)
463(1)
Enzymatic Analyses
464(2)
Determination of the Calorific Value of Beer
466(1)
Atomic Absorption Spectroscopy (AAS) and Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES)
466(1)
Sulfur Dioxide: Distillation Method
467(1)
Emzyme Linked Immuno Sorbent Assay (ELISA)
468(1)
Electron Spin Resonance Spectroscopy (ESR)
469(1)
Analyses in Daily Quality Control
469(8)
References
473(4)
Microbiology
477(14)
Werner Back
Microflora in the Brewery
477(2)
Manufacturing Cultures
479(1)
Foreign Yeasts
480(1)
Beer-Spoilage Bacteria
481(3)
Detection of Beer Pests
484(7)
References
490(1)
Certification
491(6)
Bernd Lindemann
Management Systems and Business Management
491(1)
Management Systems Standards
491(4)
DIN EN ISO 9000, 9001 and 9004
492(1)
DIN EN ISO 14001
492(1)
DIN EN ISO 22000
492(1)
Global Food Safety Initiative
493(1)
IFS
493(1)
BRC
494(1)
DIN EN ISO 17025
494(1)
Principles and Similarities
494(1)
Legal Requirements
495(1)
Regulation (EU) 178
495(1)
Regulation (EU) 852
495(1)
Certification According to ISO Standards
495(1)
Certification through IFS and BRC
496(1)
Certification through HACCP
496(1)
World Beer Market
497(18)
Jens Christoph Riese
Hans Michael Eblinger
Introduction
497(1)
Statistics
498(11)
Raw Materials for Brewing
498(1)
Barley and Malt Market
498(3)
Global Malt Production
501(2)
Beer Consumption
503(1)
Beer Styles
503(2)
Packaging
505(1)
Beer Markets and Their Key Players in 2004
505(2)
Beer Markets
507(1)
Europe
507(1)
America
508(1)
Asia
509(1)
Africa
509(1)
Australia and Pacific Beer Markets
509(6)
Profitability
510(1)
World's Top Brewers
510(1)
Branding in the Global Brewing Industry
511(2)
References
513(2)
Physiology and Toxicology
515(16)
Manfred Walzl
Astounding Health Benefits of Beer
515(6)
Beer and Alcohol
521(1)
Beer and Cancer
521(1)
Beer Helps to Protect the Stomach and the Arteries
522(1)
Lower Risk of Developing Kidney Stones
522(1)
Ideal Sports Drink
523(1)
Improved Concentration, Better Performance and Quicker Reactions
523(1)
Against Bacteria
524(1)
Beer Removes Metals from the Organism
524(1)
Beer is `Clean'
525(1)
Beer Makes Beautiful
525(1)
Beneficial Minerals
526(1)
Legend of the Beer Belly
527(1)
'Beer Prescription'
527(4)
References
528(3)
Automation
531(24)
Georg Bretthauer
Jens Uwe Muller
Markus Ruchter
Introduction
531(2)
Measurement Technology
533(9)
Level
534(1)
Temperature
534(2)
pH Value
536(1)
Pressure
536(1)
Flow
536(1)
Conductivity
537(1)
Oxygen
538(1)
Turbidity
539(2)
Dosing
541(1)
Limit Monitors
541(1)
'In-Line' Measurement
541(1)
Control Strategies
542(8)
Classic Algorithms
542(1)
Advanced Algorithms
543(2)
Advanced Control of the Lauter Tun
545(1)
Description of the Lauter Tun
545(2)
Process Characteristics
547(1)
Structure of the Controller
548(1)
Results
548(2)
Process Control System (PCS)
550(1)
Information Technologies
551(1)
Conclusions
552(3)
References
554(1)
Malthouse and Brewery Planning
555(22)
Walter Flad
Malthouse Planning
555(7)
Introduction
555(1)
Storage of Barley and Malt
555(1)
Steeping
556(1)
Germination
556(1)
Kilning
557(1)
Show Case Malting Plant
557(1)
Design of the Steeping, Germination and Kilning Tower
557(3)
Calculations
560(1)
Consumption Data
561(1)
Brewery Planning
562(15)
Brewhouse
563(1)
Wort Cooling
564(1)
Malt Silos and Malt Treatment
564(1)
Fermenting, Maturation and Storage Tanks
565(1)
Yeast Management
566(1)
Filtration
566(1)
Bright Beer Tanks
566(1)
Bottling Plant
567(1)
Kegging Plant
567(1)
Space Requirement of Full Packs and Returned Empties
567(1)
Utilities and Power Supply
568(1)
Supply with Heat
568(1)
Supply with Coldness
568(1)
CO2 Recovery
569(1)
Supply with Compressed Air
569(1)
Supply with Electrical Power
569(1)
Supply with Fresh Water
569(1)
Key Figures for New Breweries
569(1)
Required Land Area
569(4)
Required Investment Costs
573(2)
Documentation and Specifications
575(1)
References
576(1)
Packaging
577(18)
Jorg Buckle
Selecting the Suitable Machine Configuration
577(1)
Packing into Packs Open at the Top
578(6)
Classical Machine Design
578(4)
Robot Technology
582(2)
Wrap-around Packaging
584(3)
Shrink-Wrap Packaging
587(5)
Multipacks Made of Paperboard
592(1)
Multipacks with a Plastic Carrier
593(2)
Cleaning and Disinfecting
595(26)
Udo Praeckel
Cleaning
596(3)
Cleaning Agents
597(1)
Alkaline Cleaning Agents
597(2)
Acidic Cleaning Agents
599(1)
Disinfecting
600(5)
Cleaning Methods
603(1)
Non-Recovery CIP Cleaning Method
603(1)
Recovery Tank CIP Cleaning Method
604(1)
Combined CIP Cleaning Method
605(6)
Material Compatibility
611(6)
Cleaning Glass Bottles
613(1)
Bottle-Cleaning Machine
614(1)
Residual Draining
614(1)
Pre-soak with Pre-spray
615(1)
Main Caustic Soaker Bath and Caustic Spray
615(1)
Intermediate Spray, Hot- and Cold-Water Zones
615(1)
Use of Chemicals in the Bottle-Washing Machine
616(1)
Cleaning PET Bottles
617(1)
Cleaning Barrels
617(2)
Foam Cleaning
619(1)
Work Safety and Environmental Protection
620(1)
Waste Water
621(22)
Karl Glas
Introduction
621(1)
Characterization of Brewery Waste Water
621(4)
Types of Waste Water
621(1)
Waste water Constituents
622(1)
Analysis of Waste Water
623(2)
Preliminary Investigations to Determine Waste Water Pollutant Load and to Plan Waste Water Plants
625(1)
Practical Example of a Waste Water Measurement
626(1)
Determination of Concentration and Volume
626(1)
Load Values
626(1)
Specific Characteristic Parameters of Waste Water
627(4)
Total Waste Water
627(2)
Split Streams
629(2)
In-house Measures
631(1)
Classification of In-house Measures
631(1)
Goal of In-house Measures
632(1)
Practical Check-List of In-house Measures for the Production Steps
632(1)
Waste Water Treatment
632(11)
Neutralization
632(1)
Neutralization of Carbonic Acid (CO2)
632(2)
Neutralization with Flue Gas
634(1)
Mixing and Equalizing Tanks
634(1)
Aerobic Waste Water Treatment
635(1)
Activated-Sludge Plant
635(1)
High-Performance Reactors
636(1)
SBR
636(1)
Aerated Waste Water Ponds
637(1)
Anaerobic Waste Water Treatment
637(1)
Biochemical Basics
637(3)
Combination of Aerobic-Anaerobic Techniques
640(1)
Comparison of Anaerobic and Aerobic Techniques
640(1)
References
641(2)
Energy
643(22)
Georg Schu
Introduction
643(1)
Heat Requirements of the Brewery
643(9)
Heat Consumption in the Brewery
644(1)
Brewhouse
644(1)
Service Warm Water
645(1)
Keg Cleaning
646(1)
Bottle-Rinsing Machinery
646(1)
Others (Pasteurization, Flash Pasteurization, CIP)
646(1)
Room Heating and System Losses
647(1)
Boiler House
647(1)
Boiler Plant and Combustion
647(1)
Heat Carrier Systems
647(1)
Fuels
648(1)
Optimization Possibilities: Exhaust Emission Heat Exchanger, Degassing, Oxygen Regulation, Water Treatment and Blow-Off
648(1)
Possibilities for Heat Recovery
648(1)
Wort Cooling
648(2)
Vapor Condenser
650(1)
Waste Heat from Vapor Condensate
650(1)
Waste Heat from Compressed Air
650(1)
Waste Heat from the Refrigeration System
651(1)
Power Supply
652(5)
Requirement Figures
652(1)
External Power Supply
652(1)
Supply and Measurement at the Release Point
652(1)
Power Factor Correction
653(1)
Supply Contracts
653(1)
Electric Power Consumption of the Brewery
653(1)
The Brewhouse
653(1)
The Filling Area
654(1)
Drive System and Components
655(1)
Lighting
655(1)
Heat Supply
656(1)
Optimization of the Electrical Power Supply: Load Management
656(1)
Combined Heat and Power (CHP)
657(1)
Cold Supply
657(5)
Cooling Requirements
658(1)
Design of Fermentation and Storage Cellar
658(1)
Location/Climatic Zone
658(1)
Cold Production
658(3)
Goals for an Optimal Cold Supply
661(1)
Compressed Air Supply
662(3)
References
663(2)
Environmental Protection
665(10)
Jochen Keilbach
Introduction
665(1)
Environmentally Relevant Subjects in Relation to Brewing
665(10)
Waste Water
665(1)
Avoidance of Waste Water by Reduction of Water Usage
665(1)
Composition of Brewery Waste Water
666(1)
Waste Water Disposal
667(1)
Energy
668(1)
Renewable Energy
669(1)
Brewery Emissions
670(1)
Gaseous Emissions
670(2)
Dust Emissions
672(1)
Noise Emission
672(1)
Waste
673(1)
Special Brewery-Specific Production Waste
673(1)
References
674(1)
Sensory Evaluation
675(28)
Bill Taylor
Gregory Organ
Introduction to the Five Senses
675(1)
How to Assess the Flavor of Beer
676(3)
Technique for Flavor Assessment
677(1)
Additional Points
677(1)
Requirements for Attendance
678(1)
Overall Assessment
678(1)
Description of the Main Flavor Attributes
679(12)
Sulfur Dioxide
679(1)
Hydrogen Sulfide/Mercaptan
680(1)
Dimethylsulfide/Cooked Vegetable
681(1)
Solvent
682(1)
Acetaldehyde
682(1)
Estery/Fruity
682(1)
Hoppy
683(1)
Floral
684(1)
Spicy
684(1)
Fresh Grass
684(1)
Clove/4-VG
684(1)
Grainy/Straw
685(1)
Malty
685(1)
Caramelized
685(1)
Roasted
685(1)
Fatty Acid
685(1)
Butyric
686(1)
Cheesy
686(1)
Diacetyl
686(1)
Yeasty
686(1)
Oxidized
687(1)
Acidic/Sour
687(1)
Alcoholic
688(1)
Body
688(1)
Sweetness
689(1)
Bitterness
689(1)
After-bitterness
690(1)
Astringency
690(1)
Metallic
690(1)
Sensory Evaluation Environment
691(2)
Panel Leader
691(1)
Sensory Manual
692(1)
Panel Motivation
692(1)
Types of Sensory Tests
693(1)
Paired Comparison Test
693(1)
Duo-Trio Test
693(1)
Triangle Test
693(1)
Flavor Profile and Rating Test
693(1)
Fresh and Aged Test
694(1)
Selection, Training and Validation of Panelists
694(1)
Building a Sensory Capability
695(4)
Training Programme Overview
695(1)
Level 1-Difference Panelist
696(1)
Level 2-'Beer Quality Acceptance' Panelist
696(2)
Level 3-'Profile' Panelist
698(1)
On-going Level 3 Performance Monitoring
699(1)
Applications for Flavor Assessment
699(4)
In-Process Sample Testing
699(1)
Final Beer Testing
700(1)
Consumer Research
700(1)
References
701(2)
Technical Approval of Equipment
703(6)
Walter Flad
Hans Michael Eßlinger
Generalities
703(1)
Technical Approval of Brewhouses
703(1)
Technical Approval of Filling Lines
704(2)
Efficiency tests according to DIN 8782
705(1)
Reporting of Efficiency Tests
706(1)
Other Key Figures
706(3)
References
708(1)
Index 709
Dr. Michael Eßlinger is the head of Freiberger Brauhaus, a commercial brewery in the German city of Freiberg. Having obtained his degree in brewing technology from Freising-Weihenstephan University (Germany), one of the centers of brewing science and technology in Europe, he joined Eichbaum AG, a large commercial brewing company based in Mannheim, before taking over control at Freiberger Brauhaus.
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