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The Colour Atlas and Handbook of Beverage Biology is a comprehensive reference work aimed primarily at practising beverage biologists. On the basis of numerous colour plates, microscopic enlargements and drawings, a morphological differentiation of all important beverage organisms is made possible.The various germs can be identified unambiguously in most cases by means of the detailed description of physiological-biochemical properties and growth characteristics. The two highly successful German language volumes already in print were updated, tailored to international requirements and combined into one in the present volume. The most recent taxonomic findings served as a basis. The detailed description of detection methods for all relevant microorganisms in the various beverages is also based on the latest scientific research. By presenting and giving a detailed description of numerous original cultures from commercial operations (cell morphology and growth characteristics), the objective is to provide all those working in the field with a tool to help them to accurately determine the hygienic and microbiological condition of their plant at all times and, if necessary, adopt appropriate measures. In this book, general microbiological tests are first set out, followed by a detailed treatment of the microbiology of breweries and wineries. The book contains chapters on fruit juice and lemonade operations, water/plant hygiene, dairy industry as well as associate flora. In the annex, modern detection methods, methods for biological operational control as well as processes for eliminating beverage-spoilage organisms are presented. A comprehensive word index makes it easier for beverage biologists to use this Colour Atlas and Handbook of Beverage Biology.
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Werner Back ist als Ordinarius für Brautechnologie der Nachfolger von Ludwig Narziß am Weihenstephaner Lehrstuhl. Er ist ein ausgewiesener Fachmann für Getränketechnologie und hat neben mehreren Büchern zu Aspekten des Bierbrauens unter anderem ein mehrbändiges Werk zur Getränkebiologie veröffentlicht.
