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Possibilities for Utilization of Cherry Products (Juice and Pomace) in Beer Production
, 2023 Fruit addition can enrich beer with flavor and bioactive substances. Sweet cherry (Prunus avium L.) can be added in beer as a whole fruit, fruit juice, or pulp, but there is no data for the addition of cherry pomace in beer.
Vesela Shopska +4 more
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The Growth in Demand for Craft Beer and the Proliferation of Microbreweries in Slovenia
, 2023 The craft brewing industry is in a constant state of evolution. Over recent years, the craft beer sector has experienced rapid growth, and this trajectory is expected to persist.
Igor Rižnar, Armand Faganel
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Barley Varieties Suitable for Production of the Czech-type Beer
Czech Journal of Genetics and Plant Breeding, 2004 In the course of the 20th century, the production of beer was substantially changed. Economic pressures led to the concentration, modernisation and automation of the beer and malt production.
K. Kosař, V. Psota, A. Mikyška
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Suitability of Selected Winter Cultivars of Wheat from Production of Wheat Beer
Acta Universitatis Cibiniensis. Series E: Food Technology, 2022 The study investigated the feasibility of three winter cultivars of wheat – Elixer, Rockefeller and Gimantis, for production of wheat beer. Reference samples were produced from commercially available wheat malt. The findings showed the beer produced from
Belcar Justyna +3 more
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Current Research in Food Science, 2022 The effects of dandelion addition (DA) on the physiochemical properties, antioxidant activity, inhibitory activity against xanthine oxidase (XOD) and flavor of craft beer were investigated.
Jiangqi Yao +5 more
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Kvasný průmysl, 2022 Various malts are suitable for the production of a certain type of beer, which can also be selected on the basis of their sensory properties. Sensory evaluation of malts is part of the development of sensory tools (maps) used in malting and brewing ...
Zdeněk Svoboda +5 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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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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Eco-scenography and sustainable theatre production
, 2021 In this discussion Tanja Beer and David Vivian present approaches to sustainability and eco-scenography in the pedagogy of production and design at postsecondary theatre training programmes.
David Vivian +5 more
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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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