Results 11 to 20 of about 41,408 (253)
MALT QUALITY IN RELATION TO BEER QUALITY* [PDF]
Journal of the Institute of Brewing, 1978 Mathematical techniques are used to examine which analytical parameters contain the most information about malt quality. Hot Water Extract provides the largest amount of information about malt quality and is significantly correlated with mash tun run-off time and the volume and gravity of the wort collected.
W. R. Hyde, P. A. Brookes
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Quality attributes for barley malt: “The backbone of beer” [PDF]
Journal of Food Science, 2021 Abstract Malting is the process of preparing barley for brewing through partial germination followed by drying. This process softens the grain cell wall and stimulates the production of diastatic enzymes, which convert starch into malt extract. The suitability of a barley grain for malt production depends upon a
Heena Rani, Rachana D. Bhardwaj
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Factors influencing consumer behaviour in the beer market in the Czech Republic
Czech Journal of Food Sciences, 2021 The aim of the paper is to identify the factors influencing consumers when beer consumption and when choosing restaurants for beer consumption in the Czech Republic (CR).
Veronika Svatošová +2 more
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Beer foam decay: effect of glass surface quality and CO2 content [PDF]
EPJ Web of Conferences, 2018 The effect of beer glass surface quality and CO2 content in beer on foam decay was investigated using our experimental method. The effect of beer glass surface quality on foam decay was experimentally investigated for: i) cold & clean glass surface, ii ...
Šulc Radek, Bojas Jiří
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Effect of Different Yeast Strains on Biogenic Amines, Volatile Compounds and Sensory Profile of Beer
Foods, 2022 Nowadays, there are many sorts of beer, however, some of them, despite the good sensory and other quality indicators, could contain high concentrations of undesirable compounds, such biogenic amines (BA). The yeast strain (YS), used for fermentation, can
Mazvydas Matukas +8 more
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The influence of raw materials quality on consumer properties of beer
Новые технологии, 2019 Development of food industry provides for the satisfaction of the Russian population with high-quality food products with high consumer properties. Beer is popular in many countries of the world due to its taste and aroma.
I. E. Boyko +2 more
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Effects of Addition of Different Amounts and Varieties of Grapes on Aroma, Physicochemical Indexes and Antioxidant Activity of Fruit Beer [PDF]
Shipin KexueIn order to explore the application value of different grape varieties in fruit beer brewing and their effects on beer quality, we studied the effects of addition of different levels (30% and 40%, V/V) of Syrah or Merlot grape mashes on the aroma ...
FAN Yuting, LI Zhihao, LI Yueyuan, ZHANG Junxia, ZHANG Liyiru, WANG Lu, ZHOU Penghui, LI Jin, CHEN Keqin, FANG Yulin, ZHANG Kekun
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THE INFLUENCE OF MICROORGANISMS ON BEER QUALITY
Journal of Engineering Science, 2022 The paper investigated the influence of microorganisms on the quality of Oettinger and Timișoreana beer, in the context of improving the manufacturing methodology of the finished product. Two types of yeast were used for fermentation: Oettinger and SAB-5.
Aliona Sclifos, Iurie Scutaru
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Development of beer drinks recipe and technology with fruit and berry raw materials [PDF]
E3S Web of ConferencesThis study aimed to develop recipes and technology for beer drinks based on fruit and berry raw materials to broaden the variety of domestic drinks and achieve high-quality, safe products with good flavor characteristics.
Egushova Elena +3 more
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Barley storage system and its impact on malt and beer quality.
Kvasný průmysl, 2009 An influence of barley storage on malt quality was tested in a laboratory scale. After dormancy had come to end barleys of varieties Jersey and Tolar were stored at amount of 50 kg at the temperature was 10 °C in aerobic and anaerobic conditions. Malting
Alexandr MIKYŠKA, Josef PROKEŠ
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