Development of theory and practice in fermentation and secondary fermentation of beer
2002
Basarova, G. (Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Kvasne Chemie a Bioinzenyrstvi)
The article summarizes the history of brewing, focusing especially on the fermentation process. The understanding of fermentation process evoluated quickly in the 19th century due to the discovery of yeasts and the importance of enzyme reactions. During the 20th century our knowledge of yeast metabolism and the development of modern laboratory techniques enabled still better understanding and control of the fermentation. From nineteen eighties, the beer industry may use new barley varieties and yeast strains improved by the methods of genetic engineering. Besides this, new findings on chemicophysical and biochemical processes in secondary fermentation and aging also help to improve beer production and quality.
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