Chemistry of Beer

The Science in the Suds

Häftad, Engelska, 2022

699 kr

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The Chemistry of BEER An Engaging Introduction to Chemistry with a Popular Theme From the earliest civilizations to our own day, brewing beer has driven science and technology. In ancient times, brewing was the most advanced biotechnical process. In the modern world, the study of alcoholic fermentation was the springboard for the new science of biochemistry. The Chemistry of Beer: The Science in the Suds, 2nd Edition explains the scientific basis of each brewing step as we understand it today. Readers of this second edition will find: Updates and revisions include a new chapter on beer-related products such as hard seltzer, flavored malt beverages, and non-alcoholic beerStreamlined language and structure to help clarify the chemistryOver 200 illustrations, now in full color throughoutComplete glossary and indexQuestion sets at the end of each chapter to check for understandingOnline solutions manual on a companion website for professorsThe Chemistry of Beer: The Science in the Suds, 2nd Edition is designed to engage students in an introductory chemistry course. Optional material extends the level to make it a useful supplement for a brewing science course. The material and style of presentation will interest brewing professionals, others in the beverage industry, advanced homebrewers, and beer enthusiasts.

Produktinformation

Utgivningsdatum2022-09-15
Mått150 x 226 x 18 mm
Vikt613 g
FormatHäftad
SpråkEngelska
Antal sidor368
Upplaga2
FörlagJohn Wiley & Sons Inc
ISBN9781119783336

Tillhör följande kategorier

Övrig teknik och tillämpad vetenskap inom Naturvetenskap och teknik

Preface to the Second Edition viiReading Notes viiiAcknowledgments viiiAbout the Author ix1 Introduction 1Chapter 1 Overview 1Brief History 1The World of Beer 11Beer and Technology 14Beer and Chemistry 18Alcohol and Prohibition 23Beer Tradition 25Chapter 1 Highlights 27Chapter 1 Sources 27Chapter 1 Questions 302 What is Beer? 33Chapter 2 Overview 33Beer Composition 33Beer Ingredients 33Beer as Food 37How Beer is Made 39Chapter 2 Highlights 46Chapter 2 Sources 47Chapter 2 Questions 473 Chemistry Basics 51Chapter 3 Overview 51Atoms 51Compounds 54Names of Chemical Compounds 60Molecular Shape 62Polarity and Electronegativity 65Intermolecular Forces 67Molecular Kinetics 70Chemical Reactions and Equations 71Oxidation Numbers 72Amount of Substance (Moles) 74Mixtures 75Composition of Mixtures 75Mass Relationships in Compounds 77Chapter 3 Highlights 78Chapter 3 Sources 79Chapter 3 Questions 794 Water 85Chapter 4 Overview 85The Water Molecule 85Acids and Bases 87pH 89pH—A Closer Look 91Ions and Beer 92Measuring Alkalinity 93Measuring Hardness 93Water Treatment 97Osmosis—A Closer Look 98Hydrates—A Closer Look 102Chapter 4 Highlights 103Chapter 4 Sources 103Chapter 4 Questions 1045 Introduction to Organic Chemistry 107Chapter 5 Overview 107Structural Formulas 107Functional Groups 109Using the Functional Group Guide 120Naming Organic Compounds 121Chapter 5 Highlights 123Chapter 5 Sources 124Chapter 5 Questions 1246 Carbohydrates 129Chapter 6 Overview 129Monosaccharides 129Chirality 131Absolute Configurations—A Closer Look 132Disaccharides 136Polysaccharides 137Know Your Carbohydrates 140Testing Carbohydrates 141Chapter 6 Highlights 141Chapter 6 Source 142Chapter 6 Questions 1427 Milling and Mashing 145Chapter 7 Overview 145Milling 145Mashing 146Enzymes and Proteins 149Amylase Mechanism 155Mashing Process 156Dextrins, Light Beer, and Malt Liquor 159Chapter 7 Highlights 159Chapter 7 Sources 160Chapter 7 Questions 1608 Wort Separation and Boiling 163Chapter 8 Overview 163Wort Separation 163Boiling 166Hops 167Chilling 172Chapter 8 Highlights 173Chapter 8 Sources 174Chapter 8 Questions 1749 Fermentation 177Chapter 9 Overview 177Energy and Bonds 177Energy from ATP 179Glycolysis 180Ethanol Synthesis 182Aerobic and Anaerobic Reactions 185Flavor Compounds 186Chapter 9 Highlights 188Chapter 9 Sources 188Chapter 9 Questions 18910 Tests and Measurements 193Chapter 10 Overview 193Measurement in Chemistry 193Brewing Measurements 197Carbohydrate Calculations 200Temperature 201Color 204Light and Color—A Closer Look 204Alcohol Concentration 205pH 208Carbonation 210Sensory Analysis 210Chapter 10 Highlights 211Chapter 10 Sources 211Chapter 10 Questions 21211 The Chemistry of Flavor and Style 215Chapter 11 Overview 215Flavor 215Flavor Compounds 221Off-Flavors 232Brewing Water and Flavor 236Beer Styles 236Chapter 11 Highlights 240Chapter 11 Sources 241Chapter 11 Questions 24212 Beer-Related Products 245Chapter 12 Overview 245Non-Alcohol/Low Alcohol Beer 245Cider 251Flavored Malt Beverages 252Hard Seltzer 252Mead 252Sake 253Kombucha 254Vinegar 254Chapter 12 Highlights 255Chapter 12 Sources 256Chapter 12 Questions 25713 Haze and Foam 259Chapter 13 Overview 259Surfaces 259Surfactants 261Haze 261Foam 265Gases–A Closer Look 265Gases and Liquids 268Foam Issues 273Nitrogen and Widgets 273Chapter 13 Highlights 275Chapter 13 Sources 275Chapter 13 Questions 27614 Beer Flavor Stability and Packaging 279Chapter 14 Overview 279Typical Flavor Changes 279The Role of Oxygen 280Staling Prevention 283Beer Packaging 285Bottling and Canning 289Microbe Reduction 290Chapter 14 Highlights 290Chapter 14 Sources 291Chapter 14 Questions 29215 Brewing at Home and as a Career 295Chapter 15 Overview 295Homebrewing Methods 295Safety Issues 296Cleaning and Sanitation 297About Yeast 298Full Mash Brewing 298Extract Brewing 310Bottling 311Using Liquid Yeast 315Getting Started Cheap 316Brewing Lager Beer 317Brewing as a Career 318Chapter 15 Highlights 319Chapter 15 Sources 320Chapter 15 Questions 321Glossary 323Index 357