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  • Started 10 months ago by squashed
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  1. squashed
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    Beer: A Quality Perspective (Handbook of Alcoholic Beverages)

    Charles Bamforth, Inge Russell, Graham Stewart, "Beer: A Quality Perspective (Handbook of Alcoholic Beverages)"
    Academic Press | 2008-08-11 | ISBN: 0126692017 | 304 pages | PDF | 2,6 MB

    Brewing is humankinds oldest biotechnology. Over the course of the past 125 years a wealth of research has been devoted to the topic of beer and the processes through which it is produced, namely malting and brewing. Because of this, beer is a highly consistent product and much is known about its quality attributes and how they can be delivered to delight the consumer. This book details, with extensive referencing, the research that has been devoted to the range of quality attributes of beer. It is the first book to approach beer in this way and comprises an essential reference for anyone seeking an authoritative account of the science of beer appearance, flavor, stability and wholesomeness.

    * The only detailed book that specifically addresses the science of beer quality
    * Addresses the various impacts on and perception of beer quality
    * Includes expert insights based on real-world experience

    http://depositfiles.com/files/p02v7ai82

    Posted 10 months ago #

  2. squashed
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    Buidling a Home Distillation Apparatus - A Step by Step Guide

    Small Still Engineering ed. “Buidling a Home Distillation Apparatus - A Step by Step Guide"
    Small Still Engineering, LLC | 1999 | ISBN: N/A | 25 pages | PDF | 1,1 MB

    The pages that follow contain a step by step guide to building a relatively sophisticated still. It is directed at anyone who may want to know more about the subject, for hobbyists, tinkers, pure water freaks, and perhaps amateur wine and beer makers.

    http://depositfiles.com/files/5900127

    http://w13.easy-share.com/1700594662.html

    Posted 10 months ago #

  3. squashed
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    Brewing: New Technologies

    Charles W. Bamforth “Brewing: New Technologies"
    Woodhead Publishing Ltd | 2006-08-09 | ISBN: 1845690036 | 320 pages | PDF | 2,6 MB

    Product Description
    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.

    Brewing: New Technologies covers recent technological changes in brewing and their impact on product range and quality.

    Features:

    * reviews improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimizing the use of water
    * discusses developments in technologies from fermentation and accelerated processing to filtration and stabilization processes as well as packaging
    * analyzes improvements in safety and quality control, including control systems responsible for chemical, microbiological, and sensory analysis
    * Includes contributions from an international team of experts
    * covers recent changes and innovations in brewing, fermentation, and packaging
    * provides a standard reference for R&D and Quality Assurance managers

    Contents

    New Brewing Technologies: Setting the Scene

    * The Materials Used in Brewing
    * Brewing Issues

    Providing Cereals for Brewing

    * Quality Evaluations
    * Commercialization of New Matling Varieties

    Developments in the Supply of Adjunct Materials for Brewing

    * Why Use Adjuncts?
    * The Range of Traditional Adjunct
    * Potential New Adjunct Sources
    * New Developments to Improve Adjunct Functionality
    * New Beverages Based on High Adjunct Levels

    Malt and Malt Products

    * Factors Driving Change
    * Malting Barley Development
    * Malt Processing
    * Malted Ingredients
    * Sensory Evaluation of Malt and Malted Ingredients

    The Breeding of Hope

    * Developments of Hop Breeding
    * Molecular Techniques in Hop Cultivar Development

    The Processing of Hops

    * The Processing of Hops
    * Hop Pellets
    * Hop Extracts
    * Isomerised Hop Products
    * Hop Products and Relevant Beer Analyses

    Yeast Genetics in Brewing: New Insights and Opportunities

    * Fundamentals
    * The Yeast Genome
    * The Rise and Fall of Genetic Modification
    * Genetic Instability - Problem or Opportunity?
    * Genetic Differences between Yeast Species

    Yeast Supply and Propagation in Brewing

    * Storage and Supply of Yeast Cultures
    * Propagation
    * Active Dried Yeasts

    Water in Brewing

    * Water for Use in Breweries
    * Treatment Technologies
    * Recycling

    The Brewhouse

    * Milling
    * Mashing Devices
    * Mash Conversion Vessels
    * Mash Separation
    * Wort Boiling
    * Energy Recovery Systems
    * Hot Wort Clarification
    * Wort Cooling
    * Cold Wort Clarification
    * Cold Wort Oxygenation

    Fermentation of Beer

    * Current Developments
    * Fermentation Management
    * Yeast Distribution in the Fermenter
    * CO2 Collection
    * Modeling Fermentation
    * Continuous Fermentation
    * High Gravity Brewing
    * Yeast Physiology and Fermentation Performance

    Accelerated Processing of Beer

    * Diacetyl Reduction
    * New Techniques
    * Warm Stabilization
    * Cold Stabilization
    * Two Maturation Philosophies

    Filtration and Stabilization of Beer

    * Current Filtration Practice
    * Possibilities in Recycling of Keislguhr
    * Crossflow Filtration
    * Single-Pass Membrane Filtration
    * Novel Filter Aids
    * Current Stabilization Process
    * Novel Stabilizing Systems
    * The Effect of Modern Precessing Technologies on Stability
    * Pasteurization

    Packaging of Beer

    * Trends in Packaging Formats
    * Developments in Canning and Bottling
    * Developments in Handling Kegs

    Modern Brewery Sanitation

    * Sanitation Terminology
    * Theoretical Aspects of Cleaning
    * The Use of Water in Cleaning
    * Detergents/Cleaners
    * Mechanical Aspects of Cleaning
    * Temperature
    * Time
    * Sanitizers/Disinfectants

    Waste Handling in the Brewing Industry

    * Assessment of the Character and Strength of Wastewaters
    * Sources and Nature of Wastewater
    * Extent of Treatment
    * Outline of Processes and Technology
    * Treatment Processes
    * Summary of Recent Legislation
    * Management Approaches for Water and Waste Minimization

    Quality Assurance in Brewing

    * Hazard Analysis Critical to Control Points (HACCP)
    * Quality Management Systems and ISO 9001:2000
    * Integrated Management Systems - The BRC Global Standard - Food
    * Feed Materials Scheme (FEMAS)

    Brewing Control Systems: Chemical Analysis

    * Brewing Analytical Methods
    * Detection, Separation, and Measurement Techniques
    * Combining Different Techniques
    * What and Why Do We Measure?
    * Where and How Do We Measure?
    * Impact of Brewery Operation Scale
    * Changes over Time
    * Traditional, Emerging, and Future Methods

    Brewing Control Systems: Microbiological Analysis

    * Classical Microbiological Methods
    * Optical Techniques
    * Molecular Methods for Detection and Identification
    * Indirect Methods
    * Evaluation of Yeast Quality and Quantity

    Brewing Control Systems: Sensory Evaluation

    * Brands
    * Tasters
    * Assessment Methods
    * Assessment Facilities
    * Data Analysis Tools
    * Data Reporting and Distribution Tools

    The Future of Brewing

    * Choice
    * Impact of Choice
    * Technical Need Drives Research
    * Global Influences
    * The Nature of the Brewing Process in 2050

    http://rapidshare.com/files/122342372/BNT.rar

    Posted 10 months ago #

  4. squashed
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    Handbook of Brewing, 2 Ed.

    Fergus G. Priest, Graham G. Stewart " Handbook of Brewing, 2 Ed."
    CRC | 2006-02-22 | ISBN: 082472657X | 872 pages | PDF | 9,7 MB

    It has been ten years since its first edition, making the Handbook of Brewing, Second Edition the must have resource on the science and technology of beer production. It recounts how during this time, the industry has transformed both commercially and technically and how many companies have been subsumed into large multinationals while at the other extreme, microbreweries have flourished in many parts of the world. It also explains how massive improvements in computer power and automation have modernized the brewhouse while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life. In addition to these topics, the book, written by an international team of experts recognized for their contributions to brewing science and technology, also covers traditional beer styles as well as more obscure beverages such as chocolate- or coffee-flavored beers. It includes the many factors to be considered in setting up and operating a microbrewery as well as the range of novel beers and beer-related products currently being considered by the brewing industry. It also describes new avenues that challenge the brewer's art of manufacturing a quality beverage from barley-based raw materials. Thorough and accessible, the Handbook of Brewing, Second Edition provides the essential information for those who are involved or interested in the brewing industry.

    http://depositfiles.com/files/n2kusr6hk

    http://www.ebookee.com.cn/Handbook-of-Brewing-2-Ed-_210827.html

    Posted 10 months ago #

  5. squashed
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    The New Complete Joy of Home Brewing

    Charlie Papazian "The New Complete Joy of Home Brewing"
    HarperResource | 1991-10 | ISBN: 0380763664 | 398 pages | PDF | 18,9 MB

    Stouts, ales, lagers, porters, bitters, pilseners, specialtybeers, and meads. . .they're all remarkably easy to make! WithThe New Complete Joy of Home Brewing -- acclaimed by criticsand amateur brewmeisters alike as the best and most authoritative guide on the market -- you can learn to make beer just the way you like it! And it's fun! Whether you prefer a richer, creamier head, a more flavorsome, full-bodied brew, or a sparkling, sweeter ale -- from the lightest lager to the darkest stout -- as a home brewer you can make them all and even keg your own like the beer masters of old!
    Simple, Easy-to-Follow Sections on:
    Getting your home brewery together: the basics -- malt, hops, yeast and water
    10 easy lessons to making your first bubbling batch of beer
    Brewing exciting world-class styles of beer that will impress and delight your friends
    Using fruit, honey and herbs for a spicier, feistier brew
    Brewing with malt extracts for an unlimited range of strengths and flavors. . .and much, much more!
    Plus: A complete home brewer's glossary; a fascinating look at the history of beer; details about the advanced world of all-grain and mash extract brewing; growing your own hops; more than 50 fantastic recipes-from Cherry Fever Stout to Monkey's Paw Brown Ale.
    Over 80 Illustrations -- Contains New Up-to-Date Information!

    http://depositfiles.com/en/files/hmp4549rt

    http://www.ebookee.com.cn/The-New-Complete-Joy-of-Home-Brewing_190935.html

    Posted 10 months ago #

  6. squashed
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    Brewing: Science and Practice

    D.E. Briggs, P. A. Brookes, R. Stevens " Brewing: Science and Practice"
    Woodhead Publishing Ltd | 2004-08-27 | ISBN: 1855734907| 900 pages | PDF | 8 MB

    A truly detailed account of all stages of the brewing process. Areas covered include, An outline of brewing - Malts, adjuncts and supplementary enzymes - water, effluents and wastes – yeast biology and fermentation technologies. A truly comprehensive guide.

    http://rapidshare.com/files/172587966/BrewiSc.zip

    Posted 10 months ago #

  7. squashed
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    Brewing Yeast and Fermentation
    Publisher: Blackwell Publishers | Pages: 656 | 2001-10 | ISBN: 0632054751 | PDF | 30 MB

    Product Description:

    Now Available for the First Time in Paperback!

    This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation together with the biochemistry, physiology and genetics of brewers' yeast. Brewing Yeast and Fermentation is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective.

    Now available for the first time in paperback, the book is aimed at commercial brewers and their ingredient and equipment suppliers (including packaging manufacturers). It is also an essential reference source for students on brewing courses and workers in research and academic institutions.

    * Definitive reference work and practical guide for the industry.
    * Highly commercially relevant yet academically rigorous.
    * Authors from industry leading brewers.

    http://www.filefactory.com/file/2078de/n/0632054751_rar
    http://rapidshare.com/files/157476147/0632054751.rar

    Posted 10 months ago #

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    Wine Science: Principles, Practice, Perception

    Ronald S. Jackson “Wine Science: Principles, Practice, Perception"
    Academic Press | 2000-05-15 | ISBN: 012379062X | 654 pages | PDF | 30,5 Mb

    The second edition of Wine Science: Principles, Practice, Perception updates the reader with current processes and methods of wine science, including an analysis of the advantages and disadvantages of various new grape cultivar clones, wine yeast strains, and malolactic bacteria. It also addresses current research in wine consumption as related to health. The many added beautiful color photographs, graphs, and charts help to make the sophisticated techniques described easily understandable. This book is an essential part of a any library.

    Key Features
    * Univerally appealing to non-technologists and technologists alike
    * Includes section on Wine and Health which covers the effects of wine consumption on cardiovascular diseases, headaches, and age-related macular degeneration
    * Covers sophisticated techniques in a clear, easily understood manner
    * Presents a balance between the objective science of wine chemistry and the subjective study of wine appreciation
    * Provides updated information involving advantages/disadvantages of various grape cultivar clones, wine yeast strains, and malolactic bacteria
    * Chapter on recent historical findings regarding the origin of wine and wine making processes

    http://depositfiles.com/en/files/5467657
    http://w15.easy-share.com/1700418313.html

    http://test.avaxhome.ws/ebooks/science_books/chemistry/Wine_Scienc.html

    Posted 10 months ago #

  9. squashed
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    Alcohol and Temperance in Modern History: An International Encyclopedia (2 Vol. Set)

    Jack S. Blocker, David M. Fahey, Ian R. Tyrrell “Alcohol and Temperance in Modern History: An International Encyclopedia (2 Vol. Set)"
    ABC-CLIO | 2003-12 | ISBN: 1576078337 | 842 pages | PDF | 16,7 MB

    http://avaxhome.ws/ebooks/encyclopedia_dictionary/AlcoholHistory.html

    Posted 10 months ago #

  10. squashed
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    Brew Chem 101: The Basics of Homebrewing Chemistry

    * Publisher: Storey Publishing, LLC
    * Number Of Pages: 128
    * Publication Date: 1996-01-10
    * ISBN-10 / ASIN: 0882669400
    * ISBN-13 / EAN: 9780882669403
    * Binding: Paperback

    Product Description:

    These simple explanations serve as a guide to the brewing process and demystify the biochemistry of beer, yeast and fermentation, mashing and sparging, and more.

    http://ifile.it/439bgi5

    Posted 10 months ago #

  11. squashed
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    Whisky: Technology, Production and Marketing (Handbook of Alcoholic Beverages)

    Inge Russell, ?Whisky: Technology, Production and Marketing (Handbook of Alcoholic Beverages)?
    Academic Press | ISBN 0126692025 | 2003-05 | 384 pages | PDF | 6 M
    Whisky: Technology, Production and Marketing explains in technical terms, the science and technology of producing whisky, combined with information from industry experts on successfully marketing the product. World experts in Scotch whisky provide detailed insight into whisky production from the processing of raw materials, to the fermentation, distillation, maturation, blending, production of co-products and quality testing, as well as important information on the methodology used for packaging and marketing whisky in the twenty-first century. No other book covers the entire whisky process from raw material to delivery to the market in such a comprehensive manner and with such a high level of technical detail.

    * Only available work to cover the entire whisky process from raw material to delivery to the market in such a comprehensive manner
    * Includes a chapter on marketing and selling whisky
    * Foreword written by Alan Rutherford, former Chairman and Managing Director of United Malt and Grain Distillers Ltd.

    http://www.ebook3000.com/Whisky--Technology--Production-and-Marketing--Handbook-of-Alcoholic-Beverages-_19296.html

    Posted 10 months ago #

  12. squashed
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    Wine: Flavour Chemistry

    Wiley-Blackwell | 2004-08-27 | ISBN: 1405105305 | 336 pages | PDF | 1,5 Mb

    It takes a lot of time to start learning what wine is all about!
    It is a life long apprenticeship, you do 101 class; them the tasting classes adventures, here and there; then you learn wine styles,you test all of then including the not so disseminated like Madeira, Amontillado, Oloroso, Fino, LBV, etc.
    Then you test the waters or better say the wines in pairing wine and food,
    you buy all books and finally you touch it: flavors !
    This is the book that consolidates all your knowledges.
    Dont be afraid of Chemical terms, get the concept and enjoy your next romantic dinner. Schiffini, J. P. The Century Club co-founder.

    http://depositfiles.com/files/4326316

    http://w16.easy-share.com/1699952500.html

    Posted 10 months ago #

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    Distillation Operation (H.Z.Kister)(1990)
    By Henry Z. Kister

    Publisher: McGraw-Hill Professional
    Number Of Pages: 729
    Publication Date: 1990-01-01
    Sales Rank: 71480
    ISBN / ASIN: 007034910X
    EAN: 9780070349100

    Book Deяваion:

    There are many books that discuss distillation, but there is only one
    that concentrates on giving readers practical guidelines for
    operation, troubleshooting and control. This is that book. Its
    contents revolves around over 300 actual case histories of
    distillation problems that occurred in the past. Each problem and its
    solution are briefly described, and the lessons learned are molded
    into the practical guidelines that make up the book. Carefully
    focused, the book shows you how over 90% of all column malfunctions
    occurred in the past, how they were solved, and how to prevent them in
    the future. Starting with column internals and their malfunctions, it
    progresses to installation, commissioning, startup and normal
    operation before surveying the auxiliary system and the column
    automatic controls--how they should be, how they can go wrong, and how
    you can repair them. This book offers the best available compendium of
    Do's and Don'ts, good practices, and guidelines for trouble-free
    design, operation and troubleshooting for inlets and outlets;
    distributors; avoiding tray damage; installation; commissioning and
    startup techniques; column flood and efficiency testing; pressure,
    temperature and boilup control; and many more.

    Review:

    Good reference
    I found this a very good reference on distillation, and a worthwhile
    resource on the PE exam. It however, as expected, assumes you
    understand interphase mass transfer and distillation theory.

    Review:

    A must for people in any phase of distillation field

    This is the more complete book on practical aspects of distillation
    and absorption. From design (together with the companion book
    Distillation Design) to startup and troubleshoot. The last subject is
    also covered by other books, relating to the subject himself, but on
    distillation and absorption columns this is the only book not
    out-of-print; note that it covers also mechanical aspects usually fund
    only on Best Prectices by Engineering and Contracting Company.

    32,8 Mb
    http://mihd.net/n8rdp2
    или
    http://rapidshare.com/files/36620307/distillation_operation.pdf.html

    http://chemister.da.ru/cgi-bin/ikonboard/topic.cgi?forum=2&topic=202&start=100

    Posted 10 months ago #

  14. squashed
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    Practical Fermentation Technology

    By Brian McNeil, Linda Harvey

    Publisher: Wiley
    Number Of Pages: 402
    Publication Date: 2008-04-04
    ISBN-10 / ASIN: 0470014342
    ISBN-13 / EAN: 9780470014349
    Binding: Hardcover

    A hands-on book which begins by setting the context;- defining ‘fermentation’ and the possible uses of fermenters, and setting the scope for the book. It then proceeds in a methodical manner to cover the equipment for research scale fermentation labs, the different types of fermenters available, their uses and modes of operation. Once the lab is equipped, the issues of fermentation media, preservation strains and strain improvement strategies are documented, along with the use of mathematical modelling as a method for prediction and control. Broader questions such as scale-up and scale down, process monitoring and data logging and acquisition are discussed before separate chapters on animal cell culture systems and plant cell culture systems. The final chapter documents the way forward for fermenters and how they can be used for non-manufacturing purposes. A glossary of terms at the back of the book (along with a subject index) will prove invaluable for quick reference.Edited by academic consultants who have years of experience in fermentation technology, each chapter is authored by experts from both industry and academia. Industry authors come from GSK (UK), DSM (Netherlands), Eli Lilly (USA) and Broadley James (UK-USA).

    «Previous Encyclopedia of the Elements: Technical Data - History - Processing - Applications
    Stirring: Theory and Practice Next»
    Practical Fermentation Technology
    By addebook • Jun 28th, 2008 • Category: Chemistry • • Get in Amazon

    Practical Fermentation Technology

    Practical Fermentation Technology
    By Brian McNeil, Linda Harvey

    Publisher: Wiley
    Number Of Pages: 402
    Publication Date: 2008-04-04
    ISBN-10 / ASIN: 0470014342
    ISBN-13 / EAN: 9780470014349
    Binding: Hardcover

    A hands-on book which begins by setting the context;- defining ‘fermentation’ and the possible uses of fermenters, and setting the scope for the book. It then proceeds in a methodical manner to cover the equipment for research scale fermentation labs, the different types of fermenters available, their uses and modes of operation. Once the lab is equipped, the issues of fermentation media, preservation strains and strain improvement strategies are documented, along with the use of mathematical modelling as a method for prediction and control. Broader questions such as scale-up and scale down, process monitoring and data logging and acquisition are discussed before separate chapters on animal cell culture systems and plant cell culture systems. The final chapter documents the way forward for fermenters and how they can be used for non-manufacturing purposes. A glossary of terms at the back of the book (along with a subject index) will prove invaluable for quick reference.Edited by academic consultants who have years of experience in fermentation technology, each chapter is authored by experts from both industry and academia. Industry authors come from GSK (UK), DSM (Netherlands), Eli Lilly (USA) and Broadley James (UK-USA).

    Free download Links

    http://mihd.net/tsgk7ro/
    http://www.mediafire.com/?x3kjwuzmiz1
    http://rapidshare.com/files/104194496/PraFerTechwield0470014342.rar.html

    Posted 10 months ago #

  15. squashed
    Member

    A History of Beer and Brewing

    I. Hornsey, "A History of Beer and Brewing"
    Royal Society of Chemistry | 2004 | ISBN: 0854046305 | 632 pages | PDF | 55,9 MB

    A History of Beer and Brewing provides a comprehensive account of the history of beer. Research carried out during the last quarter of the 20th century has permitted us to re-think the way in which some ancient civilizations went about their beer production. There have also been some highly innovative technical developments, many of which have led to the sophistication and efficiency of 21st century brewing methodology. A History of Beer and Brewing covers a time-span of around eight thousand years and in doing so:·Stimulates the reader to consider how, and why, the first fermented beverages might have originated·Establishes some of the parameters that encompass the diverse range of alcoholic beverages assigned the generic name 'beer'·Considers the possible means of dissemination of early brewing technologies from their Near Eastern originsThe book is aimed at a wide readership particularly beer enthusiasts. However the use of original quotations and references associated with them should enable the serious scholar to delve into this subject in even greater depth.

    http://rapidshare.com/files/210814118/HistBeBrew.rar
    http://avaxhome.ws/ebooks/cooking_diets/HistoryBeerBrewing.html

    Posted 8 months ago #

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