The Resource Capturing and refining wild yeast for brewing : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) at Massey University, Madeleine Frances Webster Brown

Capturing and refining wild yeast for brewing : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) at Massey University, Madeleine Frances Webster Brown

Label
Capturing and refining wild yeast for brewing : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) at Massey University
Title
Capturing and refining wild yeast for brewing
Title remainder
a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) at Massey University
Statement of responsibility
Madeleine Frances Webster Brown
Creator
Contributor
Author
Degree granting institution
Subject
Language
eng
Summary
Envirospecific brewing is the process of going to a location and using ingredients from the location to create a unique and wild brew. However, wild yeast is an unreliable alcohol producer, which is required for the safety and acceptability of beer. Because of this, a project was commissioned with the aim of finding wild yeast that can be used in the brewing of beer. The characteristics of interest in brewing yeast are the ethanol production, flocculation, attenuation, flavour, and killer yeast potential. High sugar sources such as fruits were initially looked to as a source of yeast. Of the 21 different sources used, 14 sources produced 30 yeast isolates while the other sources were unsuccessful. Due to this low quantity of yeast, 12 unknown yeast were taken from MAssey University--Executive summary
Cataloging source
PU
http://library.link/vocab/creatorName
Brown, Madeleine Frances Webster
Degree
BFoodTech(Hons)
Dissertation year
2014
Granting institution
Massey University
Index
no index present
Literary form
non fiction
Nature of contents
  • abstracts summaries
  • bibliography
  • theses
http://library.link/vocab/relatedWorkOrContributorName
  • Massey University
  • Massey University
http://library.link/vocab/subjectName
  • Yeast
  • Brewing
Label
Capturing and refining wild yeast for brewing : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) at Massey University, Madeleine Frances Webster Brown
Instantiates
Production
Note
  • At head of title: Massey University, College of Health, Institute of Food Nutrition and Human Health
  • At head of cover title: Institute of Food, Nutrition and Human Health final year project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Executive summary -- Introduction -- Literature review. Introduction ; Sources of yeast ; Brewing process ; Ethanol production ; Flocculation ; Attenuation ; Killer strains ; Flavour compounds -- Work plan -- Initial selective pressures -- Methods/ Isolation ; Killer yeast testing ; Ethanol production and attenuation ; Observation of flocculation -- Conclusion -- Recommendations
Dimensions
30 cm
Extent
54 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations
Label
Capturing and refining wild yeast for brewing : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) at Massey University, Madeleine Frances Webster Brown
Production
Note
  • At head of title: Massey University, College of Health, Institute of Food Nutrition and Human Health
  • At head of cover title: Institute of Food, Nutrition and Human Health final year project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Executive summary -- Introduction -- Literature review. Introduction ; Sources of yeast ; Brewing process ; Ethanol production ; Flocculation ; Attenuation ; Killer strains ; Flavour compounds -- Work plan -- Initial selective pressures -- Methods/ Isolation ; Killer yeast testing ; Ethanol production and attenuation ; Observation of flocculation -- Conclusion -- Recommendations
Dimensions
30 cm
Extent
54 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations

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