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.
