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This book is an overview considering yeast and fermentation.  The similarities and differences between yeasts employed in brewing and distilling are reviewed.  The implications of the differences during the production of beer and distilled products (potable and industrial) are discussed.  This Handbook includes a review of relevant historical developments and achievements in this field, the basic yeast taxonomy and biology, as well as fundamental and practical aspects of yeast cropping (flocculation), handling, storage and propagation.  Yeast stress, vitality and viability are also addressed together with flavor production, genetic manipulation, bioethanol formation and ethanol production by non-Saccharomyces yeasts and a Gram-negative bacterium.  This information, and a detailed account of yeast research and its implications to both the brewing and distilling processes, is a useful resource to those engaged in fermentation, yeast and their many products and processes.

Brewing --- Yeast. --- Nematospora --- Yeasts --- Microbiology. --- Life sciences. --- Food --- Biodiversity. --- Microbial genetics. --- Microbial genomics. --- Life Sciences. --- Eukaryotic Microbiology. --- Microbial Genetics and Genomics. --- Food Science. --- Biotechnology. --- Edible fungi --- Leavening agents --- Yeast-free diet --- Industrial microbiology --- Food science. --- Science --- Biological diversification --- Biological diversity --- Biotic diversity --- Diversification, Biological --- Diversity, Biological --- Biology --- Biocomplexity --- Ecological heterogeneity --- Numbers of species --- Genomics --- Microbial genetics --- Microorganisms --- Genetics --- Microbiology --- Microbial biology --- Food—Biotechnology.