Results 11 to 20 of about 52,409 (311)
Variation in quality of grains used in malting and brewing
Frontiers in Plant Science, 2023 Cereal grains have been domesticated largely from food grains to feed and malting grains. Barley (Hordeum vulgare L.) remains unparalleled in its success as a primary brewing grain.
Glen Fox, Harmonie Bettenhausen
exaly +3 more sources
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
Application of unconventional microorganisms for the production of non-alcoholic beer [PDF]
Frontiers in MicrobiologyNon-alcoholic beer (NAB) is one of the rapidly expanding segments of the beer market, yet many products still suffer from wort-like sweetness, thin body, and muted hop–yeast complexity.
Selin Yabacı Karaoğlan +1 more
doaj +2 more sources
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
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 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
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
Yeast Strains and Wort Color as Factors Affecting Effects of the Ethanol Fermentation Process
Molecules, 2022 Dark malts used in the production of brewing wort affect the ethanol fermentation process, the phenolic content, antioxidant capacity and the physiology of yeast cells. An innovative element of this research is the combination of investigating the effect
Justyna Paszkot, Joanna Kawa-Rygielska
doaj +1 more source
Case-Study: An Industry-Academic Engagement Study of the Brewing and Distilling Sector in Ireland
Irish Journal of Academic Practice, 2023 Industry-academic (I-A) engagement models refer to the collaboration between academic institutions and industry partners to co-create and develop educational programmes that are relevant and responsive to industry needs.
Ciara Walsh +2 more
doaj +1 more source
Considerations When Brewing with Fruit Juices: A Review and Case Study Using Peaches
Fermentation, 2022 Beer is traditionally brewed using barley, hops, water, and yeast. Historically, fruit has been utilized in brewing operations as a source of carbohydrates, color, and/or flavor.
Skylar R. Moreno +8 more
doaj +1 more source