Results 11 to 20 of about 36,421 (257)
Acetic Acid Bacteria in Sour Beer Production: Friend or Foe? [PDF]
Frontiers in Microbiology, 2022 Beer is the result of a multistep brewing process, including a fermentation step using in general one specific yeast strain. Bacterial presence during beer production (or presence in the beer itself) is considered as bad, since bacteria cause spoilage ...
Arne Bouchez, Luc De Vuyst
doaj +2 more sources
The Use of Unconventional Malts in Beer Production and Their Effect on the Wort Viscosity [PDF]
Foods, 2021 The aim of this study was to use unconventional malts in beer production and observe their effect on the wort viscosity. Six malts were analysed in this study—barley, black barley, oat, wheat, rye, and corn.
Lucia Blšáková +4 more
doaj +2 more sources
Sour Fruit Beers-Ethanol and Lactic Acid Fermentation in Beer Production. [PDF]
MoleculesFruit and sour beers are popular due to their unique sensory characteristics. Owing to changes in physicochemical parameters, mixed culture fermentation is a promising research area. The aim of the study was to evaluate how ethanol and lactic acid fermentation, combined with the addition of berry fruits during the beer production process, influence the
Głowacki A +3 more
europepmc +4 more sources
Research Progress on Raw Materials, Adjuncts, and Flavor Formation in Craft Beer [PDF]
FoodsToday, consumers’ growing demand for higher-quality beer and their desire for unique sensory experiences are propelling the craft beer movement into a new trend within the beer industry’s production and consumption landscape.
Yanping Xu +7 more
doaj +2 more sources
Progress in Brewing Science and Beer Production
Annual Review of Chemical and Biomolecular Engineering, 2017 The brewing of beer is an ancient biotechnology, the unit processes of which have not changed in hundreds of years. Equally, scientific study within the brewing industry not only has ensured that modern beer making is highly controlled, leading to highly consistent, high-quality, healthful beverages, but also has informed many other fermentation-based
C W Bamforth
exaly +5 more sources
Application of Life Cycle Assessment in Beer Production: Systematic Review
BeveragesThe production of beer, a beverage of global cultural and industrial importance, has a significant impact on the environment due to the use of natural resources and the emissions generated during the various stages of the production process.
Fabrizio D’Ascenzo +4 more
doaj +3 more sources
Exploiting Non-Conventional Yeasts for Low-Alcohol Beer Production [PDF]
Microorganisms, 2023 JOSÉ Teixeira +2 more
exaly +2 more sources
Spoilage yeasts in beer and beer products
Current Opinion in Food Science, 2022 Microbial spoilage of beer and related products results in high economic loss. Undesired microbes can impact the quality of the end product at any stage of the production process. Brettanomyces and Saccharomyces wild strains, including B. bruxellensis and S. cerevisae diastaticus (S. diastaticus), are commonly isolated as spoilage yeast.
Inge M Suiker, Han AB Wösten
openaire +4 more sources
Brewing a Craft Belgian-Style Pale Ale Using Pichia kudriavzevii 4A as a Starter Culture
Microorganisms, 2023 There is an expanding market for beer of different flavors. This study aimed to prepare a craft Belgian-style pale ale with a non-Saccharomyces yeast. Pichia kudriavzevii 4A was used as a sole starter culture, and malted barley as the only substrate. The
Vogar Leonel Nieto-Sarabia +7 more
doaj +1 more source
Beer and beer industry in Slovakia [PDF]
Ekonomika Poljoprivrede (1979), 2018 Tradition of beer industry in Slovakia takes origin in 19th century, when production of beer primarily appeared in this country. Slovaks love beer, which is confirmed by gradually increasing number of beer producing facilities.
Dudić Branislav +4 more
doaj +3 more sources