Results 41 to 50 of about 983,664 (383)
The production of alcohol free beers with citric acid cycle defect.
Kvasný průmysl, 2002 For production of alcohol free beer was used Saccharomyces cerevisiae with citric acid cycle defect. The ethanol concentration of all beers, produced in charge or continuos process by means of traditional or immobilised yeast was negligible ...
D. ŠMOGROVIČOVÁ +2 more
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The molecular biology of fruity and floral aromas in beer and other alcoholic beverages
FEMS Microbiology Reviews, 2018 Aroma compounds provide attractiveness and variety to alcoholic beverages. We discuss the molecular biology of a major subset of beer aroma volatiles, fruity and floral compounds, originating from raw materials (malt and hops), or formed by yeast during ...
Sylvester Holt +4 more
semanticscholar +1 more source
Stafford Beer in memoriam – ‘an argument of change’ three decades on. [PDF]
, 2005 Purpose This paper is written in memory of the late Stafford Beer. The paper engages with only one dimension of the whole man: Stafford Beer as the diagnostician and prognostician of the social conditions that he so keenly observed.
Thomas, Rod, van Zwanenberg, Nigel
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Industrial brewing yeast engineered for the production of primary flavor determinants in hopped beer
Nature Communications, 2018 Flowers of the hop plant provide both bitterness and “hoppy” flavor to beer. Hops are, however, both a water and energy intensive crop and vary considerably in essential oil content, making it challenging to achieve a consistent hoppy taste in beer. Here,
Charles M. Denby +12 more
semanticscholar +1 more source
E-Management, 2023 The article studies current trends in consumer behavior that affect the beer and beverages market with the help of electronic technology. The peculiarities of behavior of beer and alcoholic beverages buyers during a crisis have been noted.
V. V. Stroev +2 more
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Significance of sulphur dioxide in beer.
Kvasný průmysl, 2006 The article describes the role of sulphur dioxide in beer, being active as an antioxidant, an antimicrobial substance or a substance disguising stale beer flavour.
Josef DVOŘÁK +7 more
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Efficiency of traps in collecting selected Diptera families according to the used bait: Comparison of baits and mixtures in a field experiment [PDF]
, 2018 Traps made from PET bottles were used to assess the efficiency of four baits in terms of the number of individuals for selected Diptera families collecting in Eastern Slovak gardens in summer and autumn.
Demkova, Lenka +3 more
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A Contribution to Analysis of "Czech Beer" Authenticity
Czech Journal of Food Sciences, 2009 Total benefit effect of beer is a result of many individual contributions of natural substances present in such complicated biological material. Recently, regional mark "Czech beer" was obtained by EC.
S. Obruča +5 more
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How to objectively determine the color of beer?
Journal of food science and technology, 2020 Beer color is an important sensory attribute, the first one that the consumer observes. There are two standard methods accepted for determining the color of these products, one related to the European Brewery Convention (EBC) and the other is the ...
Dániel Koren +5 more
semanticscholar +1 more source
Motivation of Participation in Beer and Brewery Festivals in the Czech Republic
Kvasný průmysl, 2019 Beer and brewery events are a commercial, marketing and social phenomenon. Besides the consumption of beer, they also offer an interesting cultural and gastronomic component and present an opportunity to meet family and friends.
Josef Vacl
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