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Applied Malting and Brewing Science de Ludwig Narziß

Applied Malting and Brewing Science

Autor Ludwig Narziß, Werner Back, Martina Gastl, Martin Zarnkow Traducere de Christopher McGreger, Nancy McGreger
en Limba Engleză Paperback – 20 dec 2023

Observăm în Applied Malting and Brewing Science transpunerea într-un ecosistem lingvistic global a uneia dintre cele mai riguroase metodologii de fabricare a berii din lume. Lucrarea integrează decenii de expertiză de la Weihenstephan, oferind o analiză tehnică a materiilor prime, a proceselor de zaharificare și a dinamicii fermentației. Găsim aici nu doar o descriere a etapelor, ci o fundamentare științifică a inovațiilor recente în echipamente și procese industriale. Structura volumului este riguros secvențială, reflectând fluxul tehnologic real dintr-o unitate de producție. Primele capitole detaliează tehnologia malțificării și a obținerii mustului de bere, urmate de o analiză profundă a fermentației și filtrării. Un aspect distinctiv, care subliniază caracterul practic al cărții, este includerea capitolului dedicat pierderilor de bere și a celui despre „High Gravity Brewing”, elemente esențiale pentru optimizarea randamentului economic într-o berărie modernă. Complementar volumului Brewing de Chris A. Boulton, care se concentrează pe proprietățile chimice și microbiologice generale, Applied Malting and Brewing Science oferă o perspectivă aplicată mult mai detaliată asupra ingineriei proceselor și a specificațiilor tehnice de malțificare. Dacă alte titluri similare, precum Brewing Science: A Multidisciplinary Approach, adoptă un ton conversațional pentru studenți, lucrarea lui Ludwig Narziß păstrează rigoarea academică germană, fiind un manual de referință pentru inginerii tehnologi care urmăresc consistența calității la scară industrială. Cele 26 de tabele tehnice incluse servesc ca instrumente de lucru imediate pentru calibrarea parametrilor de producție.

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Specificații

ISBN-13: 9783527347346
ISBN-10: 3527347348
Pagini: 528
Ilustrații: 26 schwarz-weiße Tabellen
Dimensiuni: 172 x 244 x 32 mm
Greutate: 1.01 kg
Ediția:1
Editura: Wiley-VCH GmbH
Locul publicării:Weinheim, Germany

De ce să citești această carte

Această carte este esențială pentru inginerii tehnologi și studenții la chimie alimentară care doresc să stăpânească rigoarea școlii germane de berărie. Veți câștiga o înțelegere profundă a fiecărei etape, de la bobul de orz la produsul îmbuteliat, având acces la date tehnice precise despre optimizarea randamentului și controlul calității, fundamentate pe cercetările de la Weihenstephan.

Despre autor

Ludwig Narziß a fost una dintre cele mai influente figuri în știința berii la nivel mondial, servind ca profesor la catedra de Tehnologie a Berii din cadrul Universității Tehnice din München (Weihenstephan). Expertiza sa, acumulată pe parcursul a decenii de cercetare și consultanță industrială, a transformat lucrarea sa, Abriss der Bierbrauerei, într-un standard academic. Alături de Werner Back, Martina Gastl și Martin Zarnkow, a format o echipă care îmbină cercetarea de laborator cu aplicațiile practice din industria malțului și a berii, continuând tradiția excelenței tehnice germane.

Notă biografică

Ludwig Narziß was a German brewing scientist (deceased 2022) who held the Chair of Brewing Technology at the Technical University of Munich (TUM) in Weihenstephan, Germany, from 1964 until 1992. He is the author of many successful books, including the standard references "Technologie der Malzbereitung", and "Technologie der Würzebereitung", and "Abriss der Bierbrauerei" which have already been published in their eighth editions. In 2015, the Ludwig-Narziß-Award was established, honoring once a year a scientific article in which the results are particularly relevant for application in the brewing industry. Werner Back was a lecturer at the Technical University of Munich (TUM) in Weihenstephan, Germany, from 1988 and succeeded Prof. Narziß as the Chair of Brewery Technology at TUM from 1992 to 2009. He has authored the standard works "Farbatlas and Handbuch der Getränkebiologie" and "Brewing Techniques in Practice" (Fachverlag Hans Carl) as well as several other reference books. Martina Gastl is director of the Weihenstephan Research Center for Brewing and Food Quality (BLQ) at the Technical University of Munich (TUM), Germany, since 2022. She is a trained brewer and maltster and studied brewing and beverage technology at TUM, graduating with a degree in engineering in 2006. Her research is focused on raw material design, breeding, and process and product interactions. She has co-authored the books "Abriss der Bierbrauerei" and "Brewing Techniques in Practice" (Fachverlag Hans Carl). Martin Zarnkow heads the research and development department at the Weihenstephan Research Center for Brewing and Food Quality (BLQ) at the Technical University of Munich (TUM), Germany. He is a trained brewer and maltster and studied brewing technology at TUM from 1990 until 1996. His research focuses on sensor technology, new brewing technologies and functional beverages. He has co-authored the book "Abriss der Bierbrauerei".

Cuprins

Foreword Preface 1. The Technology of Malting 2. The Technology of Wort Production 3. The Technology of Fermentation 4. Beer Filtration 5. Packaging Beer 6. Beer Losses 7. The Finished Beer 8. Top Fermentation 9. High Gravity Brewing

Descriere scurtă

Endlich - der marktführende Leitfaden für Brautechnik von L. Narziß ist jetzt auch auf Englisch erhältlich. Das unverzichtbare Handbuch behandelt alle wesentlichen Aspekte, die Brautechniker kennen müssen.

Descriere

Applied Malting and Brewing Science The landmark guide to malting and brewing science is available in English for the first time Humans have been producing fermented beverages for at least ten thousand years. Chief among them is beer, which has arguably never been more popular than it is at this point in history. The United States alone boasts more than 9,500 breweries, a number which has risen steadily as the market for craft beer continues to grow in that country. Thus, maltsters and brewers there and around the world are constantly looking for ways to hone their skills to create products of the highest quality as consistently as possible. With the detailed information presented in this book, they will not only be able to reacquaint themselves with the basic tenets of their profession but will also acquire an in-depth scientific foundation and a wide range of practical knowledge in all aspects of advanced malting and brewing. This landmark work on malting and brewing, originally entitled Abriss der Bierbrauerei, is currently in its eighth edition and has hitherto only been offered in the German language. However, it is now finally available for the first time in translation, as an unabridged and updated English edition. Applied Malting and Brewing Science is a reference for those interested in any facet of malt and beer production, including all of the most recent technical innovations in equipment and processes. This book represents the collective knowledge amassed over many decades of research by Ludwig Narziß in his tenure as Professor at the Chair for Brewing Technology at Weihenstephan. Readers of Applied Malting and Brewing Science will find the following: Comprehensive treatment of topics covering raw materials, malt and wort production, fermentation, packaging and much more A team of authors with decades of experience in the fields of malting and brewing science, both in academia and in their application in the industry A design which facilitates use of the book as both a student textbook and as a practical guide Written by the late Ludwig Narziß and his team, Applied Malting and Brewing Science is an indispensable source for students at any level in related scientific disciplines and for anyone working in the malting and brewing industry.