Preface to the Second Edition.
Part 1 - Molecular Innovations.
1. Analysis of karyotypic polymorphisms in a bottom fermenting yeast strain by PCR.
2. Fast detection of beer spoilage microorganisms by consensus-PCR with foodproof beer screening.
Part 2 - Brewing yeast stress responses during handling.
3. The impact of ethanol stress on yeast physiology.
4. Yeast physical (shear) stress: the engineering perspective.
5. The osmotic stress response of ale and lager brewing yeast strains
6. Brewing yeast oxidative stress responses: impact of brewery handling.
Part 3 - Wort composition - impact on yeast metabolism and performance.
7. Wort composition and beer quality.
8. Wort substitutes and yeast nutrition.
9. Wort supplements - from yeast and for yeast.
10. Unsaturated fatty acid supplementation of stationary phase brewer's yeast and its effects on growth and fermentation ability.
11. Impact of wort composition on flocculation.
Part 4 - Yeast quality maintenance and assessment.
12. Management of multi-strain, multi-site yeast storage and supply.
13.Comparison of yeast viability/vitality methods and their relationship to fermentation performance.
14. Yeast quality and fluorophore technologies.
15.Vitality assessment using the fluorescent stain fun-1.
16. Flow cytometry - a new tool in brewing technology.
17. Comparison of the methylene blue assay with a new flow cytometric method for determining yeast viability in a brewery.
Part 5 - The role of brewing yeast in beer flavour development.
18. Diacetyl-Formation and disappearance during lager fermentation.
19. The formation of higher alcohols.
20.Methionine, a key amino acid for flavour biosynthesis in beer.
21.Control of ester synthesis during brewery fermentation.
22. Genetic regulation of ester synthesis in yeast: new facts, insights and implications for the brewer.
Part 6 - Yeast handling - objectives, obstacles and opportunities.
23. Yeast propagation.
24. Serial repitching fermentation performance and functional biomarkers.
25. The impact of yeast cell age on fermentation, attenuation and flocculation.
26.Chronological and replicative lifespan in lager brewing yeast.
27.Continuous primary fermentation of beer with immobilised yeast.
* Practical up-to-date review of technology and how it can be controlled
* Written by experts from leading brewers and university-based scientists
* Essential reference source and entry-point for the surrounding literature
* Topics covered include: impact of wort composition on yeast performance and beer quality; yeast quality and maintenance; yeast handling management and stress control; flavour development and final product quality; and innovations in molecular technology