Biochemistry of Beer Fermentation

06.03.2015

Englisch

9783319151885

Springer International Publishing

SpringerBriefs in Biochemistry and Molecular Biology

Nein

Eduardo Pires, Tomáš Brányik

80

Broschiert

Associate Professor Tomáš Brányik holds an MSc degree (1994) in Bioengineering and a PhD (1999) in Biotechnology from the Institute of Chemical Technology Prague (ICTP), Czech Republic. From 2000 to 2005 he held a position of post-doctoral fellow at Department of Bioengineering, University of Minho, Portugal. Presently he holds a position as associate professor at the Department of Biotechnology at the Institute of Chemical Technology, Prague. His research interests are in the area of fermentation engineering, cell physiology, alcohol-free beer production and use of non-traditional yeast in brewing. Dr. Eduardo Pires holds a PhD in chemical and biological engineering. The main topic of his research is continuous beer fermentation by flocculated yeast. The main problem affecting beers produced by over-populated yeast reactors is the excessive production of diacetyl during primary continuous fermentation. Dr. Pires' main task is currently to avoid the uncontrolled diacetyl formation under such conditions.

beer maturation, biochemical processes in brewing, brewing yeast physiology and metabolism, fermentation biochemistry, yeast metabolism

TDCT - Lebensmittel- und Getränketechnologie PSB - Biochemie

235 mm

15.5 cm