Brewing and Distilling Yeasts (The Yeast Handbook)
Diese Beschreibung wurde mittels künstlicher Intelligenz generiert
"Brewing and Distilling Yeasts" aus "The Yeast Handbook" von Graham G. Stewart ist ein umfassendes Werk, das sich mit der Rolle von Hefen in der Brau- und Destillationsindustrie beschäftigt. Das Buch bietet einen detaillierten Einblick in die biologischen und biochemischen Eigenschaften von Hefen, die für die Herstellung von Bier und Spirituosen unerlässlich sind. Es behandelt Themen wie die verschiedenen Hefestämme, ihre Fermentationseigenschaften, den Einfluss auf Geschmack und Aroma sowie moderne biotechnologische Ansätze zur Verbesserung der Hefeleistung. Darüber hinaus werden praktische Aspekte des Hefe-Managements in industriellen Prozessen diskutiert. Dieses Buch richtet sich sowohl an Wissenschaftler als auch an Fachleute aus der Industrie, die ein tieferes Verständnis für die komplexe Rolle der Hefe in diesen traditionellen Herstellungsprozessen erlangen möchten.
Graham Stewart joined the Labatt Brewing Company, London, Ontario in 1969 and devoted himself to the advancement of brewing science with an emphasis on yeast, firstly as a research microbiologist, subsequently, through various research positions, culminating in eight years as Director of Brewing Technical Affairs, with responsibility for strategic technical planning, research, process and product development, quality assurance, intellectual property management and technical education and training. His team's subsequent achievements in the development of high gravity brewing and related process intensification concepts are widely acknowledged. In 1994, Heriot Watt University in Scotland recruited him to head the International Centre for Brewing and Distilling (ICBD) as Director, and Professor of Brewing and Distilling, a position he held until his retirement in 2007. He holds PhD and DSc degrees from the University of Bath, is a Visiting Professor at the University of Nottingham and currently is an Emeritus Professor at Heriot Watt University (who conferred on him an Honorary Doctorate for his contributions to education and research over the past 50 years). His Fellowships include: the American Academy of Microbiology, the Institute of Biology and the Institute of Brewing and Distilling (IBD). He has held various roles within the IBD, including being a Past President and he holds its highest award - the Horace Brown Medal. Further awards include: the Award of Distinction from the American Society of Brewing Chemists; the Award of Merit from the Master Brewers Association of the Americas and the Charles Thom Award from the Society of Industrial Microbiology. He has an academic publication record with over 300 titles that includes peer review papers, books, patents and review articles. His contributions to brewing and distilling education and training are considerable.
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