Brewing: New technologiesAuthor:
Publisher: CRC Press
Publish date: October 2006
Includes contributions from an international team of experts Explores recent change and innovations in brewing, fermentation, and packaging Provides a standard reference for R&D and Quality Assurance managers Covers topics such as modern brewery sanitation, waste handling, quality assurance, and control systems Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. Brewing: New Technologies summarizes recent technological changes in brewing and their impact on product range and quality. The book begins with a review of the improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimizing the use of water. It discusses developments in technologies from fermentation and accelerated processing to filtration and stabilization processes as well as packaging and concludes with analyses of improvements in safety and quality control, including control systems responsible for chemical, microbiological, and sensory analysis.