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The brewing yeast Saccharomyces cerevisiae var. is the most important microorganism for the production of beer. Beside the raw materials malt, hops and water the properties of the yeast influence in a decisive way the quality of the end product beer and the productivity of the fermentation and maturation processes in the brewery. The Yeast in the Brewery” is the English translation of a successful German publication written by Prof. Dr. Gerolf Annemüller und Dr. Hans-J. Manger. On more than 400 pages the book describes the fundamental technical aspects of the industrial application of brewing yeast in the brewing process.
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The yeast in the brewery, Gerolf Annemüller
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- Année de publication
- 2011
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