Open access peer-reviewed Edited volume

Brewing Technology

Edited by Makoto Kanauchi

Miyagi University, Japan

Many alcoholic beverages produced using various methods are consumed throughout the world. Alcoholic beverages made by brewing cereals, such as beer and Japanese sake, are extremely popular. Brewing them requires a complicated process by which the cereal must be saccharified using enzymes such as amylase. For example, with beer brewing, malt enzymes are used for saccharification. By germination, malt is made from barley to produce enzymes. Finally, wort is made by processing at higher temperatures using malt. The actual techniques require high-level skills. In this book, the discussion encompasses leading-edge brewing technology with fermentation using a non-Saccharomyces starter, healthy uses of spent grain from brewing processes, and an electronic nose for quality control, but it also includes descriptions of local traditional alcoholic beverages of Korea and Cameroon.

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Brewing TechnologyEdited by Makoto Kanauchi

Published: July 19th 2017

DOI: 10.5772/66269

ISBN: 978-953-51-3342-1

Print ISBN: 978-953-51-3341-4

Books open for chapter submissions

3647 Total Chapter Downloads

2 Dimensions Citations

chaptersDownloads

Open access peer-reviewed

1. Narrow Leaf Mutants in the Grass Family

By Takanori Yoshikawa and Shin Taketa

398

Open access peer-reviewed

2. Oxidative Enzyme Effects in Malt for Brewing

By Makoto Kanauchi

364

Open access peer-reviewed

3. Barley (Hordeum vulgare L.) Improvement Past, Present and Future

By Nermin Gozukirmizi and Elif Karlik

427

Open access peer-reviewed

4. Saccharomyces and Non-Saccharomyces Starter Yeasts

By Marilena Budroni, Giacomo Zara, Maurizio Ciani and Francesca Comitini

424

Open access peer-reviewed

5. Use of Non-Saccharomyces Yeasts in Bottle Fermentation of Aged Beers

By María Jesús Callejo, Carmen González and Antonio Morata

485

Open access peer-reviewed

6. Concept of Nuruk on Brewing Technology

By Jang-Eun Lee and Jae-Ho Kim

312

Open access peer-reviewed

7. Exploitation of Brewing Industry Wastes to Produce Functional Ingredients

By Anca Corina Fărcaş, Sonia Ancuța Socaci, Elena Mudura, Francisc Vasile Dulf, Dan C. Vodnar, Maria Tofană and Liana Claudia Salanță

505

Open access peer-reviewed

8. Traditional Processing and Quality Control of the “Red Kapsiki”: A Local Sorghum Beer from Northern Cameroon

By Bayoï James Ronald and Djoulde Darman Roger

301

Open access peer-reviewed

9. Electronic Noses Applications in Beer Technology

By José Pedro Santos, Jesús Lozano and Manuel Aleixandre

431

Edited volume and chapters are indexed in

  • Worldcat
  • OpenAIRE
  • Google Scholar
  • AZ ebsco
  • Base
  • CNKI
  • IET Inspec

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