Brewing Technology (2nd Edition) (Teaching Material) (Chinese Edition)

The first part of this book is the Grapes and the Microorganism of Grape Wine Brewing. The second part is the Process of Grape Brewing and Production. The third part is the Laboratory Practices and Processes. Due to the organic and inorganic sediment often mixing with the microorganism problems, Chapter 17 introduces some typical identification methods for sediment and micrograph. Chapter 18 and Chapter 19 introduce how to arrange the microorganism laboratory of grape brewing and relevant safety problems. Common vocabulary for microbiology is attached to this chapter.