Results 261 to 270 of about 46,171 (300)
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2002
Traditional practices and recent developments of brewing and wine making are reviewed. Details of the beer production process are covered under the headings of raw materials, malt production, steps in the brew house, fermentation, maturation, filtration, stabilisation and packaging.
Winfried Hartmeier, Monika Reiss
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Traditional practices and recent developments of brewing and wine making are reviewed. Details of the beer production process are covered under the headings of raw materials, malt production, steps in the brew house, fermentation, maturation, filtration, stabilisation and packaging.
Winfried Hartmeier, Monika Reiss
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Chestnut in beer production: applicability and effect on beer quality parameters
Acta Horticulturae, 2018Even though traditional raw materials used for beer production include only (barley) malt, hops, water and yeast, a whole range of un- malted adjuncts are also utilised (corn, oats, rice, rye) to get new speciality beer or merely to cut down the production expenses.
Velić, Natalija +6 more
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Environmental analysis of beer production
International Journal of Agricultural Resources, Governance and Ecology, 2005The concept of sustainable development is focused on the improvement of the quality of life, avoiding the unbalanced utilisation of natural resources. Several concepts have recently been developed to evaluate the use of resources and the environmental management from an individual to a global scope.
Almudena Hospido +2 more
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Ethylene Production in Staling Beer
Journal of Food Science, 1987ABSTRACT Levels of ethylene in the headspace of three brands of staling lager beers which were allowed to stale at 40°C increased with storage time. TBA values and browning of staling beers also increased with storage time and coincided with increase in ethylene production.
PATRICIA A. LYNCH, C. W. SEO
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Beer Production Using Immobilised Cells
2005VIKTOR NEDOVI , RONNIE WILLAERT, IDA LESKOSEKUKALOVI , BOJANA OBRADOVI 3 AND BRANKO BUGARSKI Departement of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, PO Box 127, 11081 Belgrade-Zemun, Serbia and Montenegro – Fax: +381 11 193659 – Email: vnedovic@EUnet.yu; Department of Ultrastructure, Flanders ...
Nedovic, V. +4 more
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1996
Fermentations have been defined as the interaction between a microorganism and susceptible organic substrate. In wine and beer fermentations, the substrate is sugar, the microorganism is yeast, and the major byproducts are carbon dioxide and ethyl alcohol.
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Fermentations have been defined as the interaction between a microorganism and susceptible organic substrate. In wine and beer fermentations, the substrate is sugar, the microorganism is yeast, and the major byproducts are carbon dioxide and ethyl alcohol.
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PRODUCTION OF BEER FROM CASSAVA
Journal of Food Science, 1977ABSTRACT At present malt for beer production in Nigeria is imported. Substitution of malt with cassava, an indigenous crop, would conserve foreign exchange and also create employment opportunities for many workers in cassava plantations. Preliminary results show a satisfactory product can be made with cassava, comparing favorably with
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Progress of the use of alternatives to malt in the production of gluten-free beer
Critical Reviews in Food Science and Nutrition, 2022Dongsheng Yang
exaly