Effects of Aspergillus oryzae-derived rice-koji protein on the sake metabolome [PDF]
Applied and Environmental MicrobiologyRice-koji is produced by cultivating Aspergillus oryzae on steamed rice and plays a central role in the production of traditional Japanese alcoholic beverages such as sake and shochu, as well as fermented seasonings like miso and soy sauce.
Ryousuke Kataoka +6 more
doaj +2 more sources
The metric tun : standardisation, quantification and industrialisation in the British brewing industry, 1760-1830 [PDF]
, 2004 This thesis considers the British beer-brewing industry around 1800 as a case study exploring current themes in the history of science and technology: the imposition of reliable standards, the use of instruments and quantities, and the nature of ...
Sumner, James Brinton
core +7 more sources
Synthetic Shewanella-Bacillus Microbial Consortia for Enhanced Metal Oxide Leaching From Spent Lithium-Ion Batteries Using Brewing Wastewater as Leaching Agent. [PDF]
Adv Sci (Weinh)A recycling approach of spent lithium‐ion batteries is developed using brewing wastewater as the leaching agent and an engineering microbial consortium as the biocatalyst. Shewanella oneidensis reduces spent LiNixCoyMn1‐x‐yO2 cathodes via extracellular electron transfer, while Bacillus subtilis removes residual ethanol to eliminate inhibition.
Zhang B +14 more
europepmc +2 more sources
Institute of Brewing & Distilling Archives [PDF]
, 2009 The titles of records of Institute of Brewing business found in the National Brewing Library – Institute of Brewing & Distilling Archives ...
National Brewing Library Committee
core +7 more sources
The Stability of Hop (Humulus lupulus L.) Resins during Long-Period Storage
Plants, 2023 The stability of alpha-acids, beta-acids and hop storage index (HSI) values under different conditions (aerobic/anaerobic, 4 °C/room temperature) was studied in a two-year trial.
Ksenija Rutnik +2 more
doaj +1 more source
The Impact of Hop Freshness on Kettle-Hopped Beers
Foods, 2023 Hops are an indispensable ingredient in beer, and the differences in their chemical composition impart the various tastes and aromas associated with different beers. However, during storage, hops undergo changes in their chemical composition.
Ksenija Rutnik +2 more
doaj +1 more source
Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process
ACS Omega, 2023 Chinese rice wine (CRW) is a traditional and unique alcoholic beverage in China, favored by many consumers for its rich aroma, unique taste, and complex ingredients. Its flavor is primarily composed of volatile and nonvolatile compounds.
Xi Mao +6 more
semanticscholar +1 more source
Impact of Hop Freshness on Dry Hopped Beer Quality
Foods, 2022 The hop plant is seasonal, but beer production continues throughout the whole year. The quality of hops begins to decrease immediately after harvesting; therefore, maintaining the highest possible quality is important.
Ksenija Rutnik +2 more
doaj +1 more source
The types of brewing water affect tea infusion flavor by changing the tea mineral dissolution
Food Chemistry: X, 2023 Highlights • Comprehensively explore the relationship between brewing water and tea quality.• Aroma content was significant influenced by MW.• Ca2+ and Fe3+ remarkably affected the content of aroma compounds.• Water with pH (6∼7) and lower content of ...
Fuqing Bai +10 more
semanticscholar +1 more source
Foods, 2022 Hop essential oil, in addition to alpha-acids, is one of the most valuable parameters for brewers, since it is responsible for beer aroma. The hop oil content and hop oil chemical composition deliver various aromas to beer.
Ksenija Rutnik +2 more
doaj +1 more source