The Chemistry Of Sake Brewing

Download or read book The Chemistry of Saké-brewing written by R. W. Atkinson and published by . This book was released on 1881 with total page 130 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Water written by John J. Palmer and published by Brewers Publications. This book was released on 2013-09-16 with total page 313 pages. Available in PDF, EPUB and Kindle. Book excerpt: Water is arguably the most critical and least understood of the foundation elements in brewing. For many brewers used to choosing from a wide selection of hops and grain, water seems like an ingredient for which they have little choice but to accept what comes out of their faucet. But brewers in fact have many opportunities to modify their source water or to obtain mineral-free water and build their own brewing water from scratch. Much of the relevant information can be found in texts on physical and inorganic chemistry or water treatment and analysis, but these resources seldom, if ever, speak to brewers. Water: A Comprehensive Guide for Brewers takes the mystery out of water's role in the brewing process. This book is not just about brewing liquor. Whether in a brewery or at home, water is needed for every part of the brewing process: chilling, diluting, cleaning, boiler operation, wastewater treatment, and even physically pushing wort or beer from one place to another. The authors lead the reader from an overview of the water cycle and water sources, to adjusting water for different beer styles and brewery processes, to wastewater treatment. It covers precipitation, groundwater, and surface water, and explains how municipal water is treated to make it safe to drink but not always suitable for brewing. The parameters measured in a water report are explained, along with their impact on the mash and the final beer. Understand ion concentrations, temporary and permanent hardness, and pH. The concept of residual alkalinity is covered in detail and the causes of alkalinity in water are explored, along with techniques to control alkalinity. Ultimately, residual alkalinity is the major effector on mash pH, and this book addresses how to predict and target a specific mash pH—a key skill for any brewer wishing to raise their beer to the next level. But minerals in brewing water also determine specific flavor attributes. Ionic species important to beer are discussed and concepts like the sulfate-to-chloride ratio are explained. Examples illustrate how to tailor your brewing water to suit any style of beer. To complete the subject, the authors focus on brewery operations relating to source water treatment, such as the removal of particulates, dissolved solids, gas and liquid contaminants, organic contaminants, chlorine and chloramine, and dissolved oxygen. This section considers the pros and cons of various technologies, including membrane technologies such as filtration, ion-exchange systems, and reverse osmosis.

Download or read book Alcohol and its Role in the Evolution of Human Society written by Ian S Hornsey and published by Royal Society of Chemistry. This book was released on 2016-01-13 with total page 684 pages. Available in PDF, EPUB and Kindle. Book excerpt: Archaelogists and anthropologists (especially ethnologists) have for many years realised that man's ingestion of alcoholic beverages may well have played a significant part in his transition from hunter-gatherer to agriculturalist. This unique book provides a scientific text on the subject of 'ethanol' that also aims to include material designed to show 'non-scientists' what fermentation is all about. Conversely, scientists may well be surprised to find the extent to which ethanol has played a part in evolution and civilisation of our species.

Download or read book The Arts of the Microbial World written by Victoria Lee and published by University of Chicago Press. This book was released on 2021-12-01 with total page 334 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first in-depth study of Japanese fermentation science in the twentieth century. The Arts of the Microbial World explores the significance of fermentation phenomena, both as life processes and as technologies, in Japanese scientific culture. Victoria Lee’s careful study documents how Japanese scientists and skilled workers sought to use the microbe’s natural processes to create new products, from soy-sauce mold starters to MSG, vitamins to statins. In traditional brewing houses as well as in the food, fine chemical, and pharmaceutical industries across Japan, they showcased their ability to deal with the enormous sensitivity and variety of the microbial world. Charting developments in fermentation science from the turn of the twentieth century, when Japan was an industrializing country on the periphery of the world economy, to 1980 when it had emerged as a global technological and economic power, Lee highlights the role of indigenous techniques in modern science as it took shape in Japan. In doing so, she reveals how knowledge of microbes lay at the heart of some of Japan’s most prominent technological breakthroughs in the global economy. At a moment when twenty-first-century developments in the fields of antibiotic resistance, the microbiome, and green chemistry suggest that the traditional eradication-based approach to the microbial world is unsustainable, twentieth-century Japanese microbiology provides a new, broader vantage for understanding and managing microbial interactions with society.

Download or read book The Chemistry of Beer written by Roger Barth and published by John Wiley & Sons. This book was released on 2013-08-29 with total page 286 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discover the science of beer and beer making Ever wondered just how grain and water are transformed into an effervescent, alcoholic beverage? From prehistory to our own time, beer has evoked awe and fascination; it seems to have a life of its own. Whether you're a home brewer, a professional brewer, or just someone who enjoys a beer, The Chemistry of Beer will take you on a fascinating journey, explaining the underlying science and chemistry at every stage of the beer making process. All the science is explained in clear, non-technical language, so you don't need to be a PhD scientist to read this book and develop a greater appreciation for the world's most popular alcoholic drink. The Chemistry of Beer begins with an introduction to the history of beer and beer making. Author Roger Barth, an accomplished home brewer and chemistry professor, then discusses beer ingredients and the brewing process. Next, he explores some core concepts underlying beer making. You'll learn chemistry basics such as atoms, chemical bonding, and chemical reactions. Then you'll explore organic chemistry as well as the chemistry of water and carbohydrates. Armed with a background in chemistry principles, you'll learn about the chemistry of brewing, flavor, and individual beer styles. The book offers several features to help you grasp all the key concepts, including: Hundreds of original photographs and line drawings Chemical structures of key beer compounds Glossary with nearly 1,000 entries Reference tables Questions at the end of each chapter The final chapter discusses brewing at home, including safety issues and some basic recipes you can use to brew your own beer. There's more to The Chemistry of Beer than beer. It's also a fun way to learn about the science behind our technology and environment. This book brings life to chemistry and chemistry to life.

Download or read book The Chemistry of Saké-brewing written by R W Atkinson and published by Legare Street Press. This book was released on 2021-09-10 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Download or read book Sake Confidential written by John Gauntner and published by Stone Bridge Press. This book was released on 2014-06-03 with total page 186 pages. Available in PDF, EPUB and Kindle. Book excerpt: An American sake expert takes you to a whole new level of insider knowledge and expertise