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Food Technology and Biotechnology, 2021 Research background. The production of lager beer includes successive repitchings of a single Saccharomyces pastorianus starter culture. During the beer production process, the yeast is exposed to several stress factors which could affect the ...
Miha Ocvirk +2 more
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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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ENTREPRENEURS IN CRAFT BEER AND TOURISM: PERSPECTIVES FROM SOUTH AFRICA [PDF]
Geo Journal of Tourism and Geosites, 2019 Beer tourism attracts a growing international scholarship. As a result of the craft beer revolution a marked shift in beer tourism research is noticeable.
Christian M. ROGERSON +1 more
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Alcohol-free beer production by vacuum distillation.
Kvasný průmysl, 2008 A significant increase in alcohol-free beer sales can be observed in recent time. The effort of all beer brewers is to make a product that would be similar to a classic beer style. But these efforts interfere with two problems.
Václav POTĚŠIL, Vlastimil ZEDEK
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Applications of quality management systems in beer production enterprises [PDF]
Journal of Social Sciences, 2020 The article clarifies certain issues related to the implementation of quality management systems in beer and soft drink companies, including in the process of harmonizing local legislative and regulatory requirements with European Community legislation ...
ONESCU, Nadejda
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Kvasný průmysl, 2008 In this article the effect of yeast brewing strains and technological conditions on the production of sulphur dioxide are studied. The decrease of sulphur dioxide during the storage, its influence on the improvement of the oxidative and the stale flavour
Josef DVOŘÁK +6 more
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Modern GeográfiaThe Hungarian beer production transformed significantly after the change of regime. According to the international trends, production has changed and new types of beer have emerged, which have influenced the attitudes of Hungarian consumers towards beer.
Kovács, Dávid +3 more
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Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2012 This publication deals with brewing beer by infusion and decoction technologies of mash production in microbreweries. Samples of two microbrewery beers are compared, namely Richard beer (Brno-Žebětín) produced in a double mash manner appropriate for the ...
Pavel Kryl, T. Gregor, J. Los
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FoodsProtein Z (PZ) derived from barley malt has been identified as one of the key proteins contributing to foam stability. Recently, PZ was also recognized as an effective carrier, a functionality attributed to its serpin-like activities.
Jianyu Yang +5 more
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Development status and prospect analysis of plant-derived flavor beer [PDF]
Zhongguo niangzaoTo understand and master the current development situation and direction of China's plant-derived flavor beer, better promote the iterative upgrading of China's beer industry, optimize product structure, expand market scale, and explore ways to develop ...
CHENG Qinghai, LI Cuiying, LI Lu, XUE Xinxin, QI Xifang
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