Results 11 to 20 of about 52,358 (311)
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
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The Boolean: Snapshots of Doctoral Research at University College Cork, 2022 Nowadays the environmental concerns and the limited availability of fossil resources have resulted in the development of bioeconomy and biorefineries. It is crucial to adapt production processes within this context. In Ireland cheese whey and derivatives are some of the main wastes generated by the industry.
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Co-Fermentations of Kveik with Non-Conventional Yeasts for Targeted Aroma Modulation
Microorganisms, 2022 Kveik are consortia of yeast used for farmhouse ale production in Western Norway. Yeast strains derived from these mixtures are known, for example, for their high fermentation rate, thermotolerance, lack of phenolic off flavor production (POF-) and ...
Kevin Dippel +7 more
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Optimization of Beer Brewing by Monitoring α-Amylase and β-Amylase Activities during Mashing
Beverages, 2021 (1) Background: In the current highly competitive brewing industry, most breweries may benefit from a reduction in mashing time. In this study, a novel enzymatic assay format was used to investigate the activities of α-amylase and β-amylase during ...
Raimon Parés Viader +6 more
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Frontiers in Microbiology, 2022 Traditional Norwegian Farmhouse ale yeasts, also known as kveik, have captured the attention of the brewing community in recent years. Kveik were recently reported as fast fermenting thermo- and ethanol tolerant yeasts with the capacity to produce a ...
Barret Foster +6 more
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Beverages, 2020 Roselle (Hibiscus sabdariffa L.) is an annual shrub popularly grown in tropical and subtropical areas. Although Roselle fruit has been used for a long time as a herbal tea due to its high content of bioactive compounds like phenolic acids and ...
Quang Vinh Nguyen, Hoang Van Chuyen
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Proteomics Answers Which Yeast Genes Are Specific for Baking, Brewing, and Ethanol Production
Bioengineering, 2020 Yeast strains are convenient models for studying domestication processes. The ability of yeast to ferment carbon sources from various substrates and to produce ethanol and carbon dioxide is the core of brewing, winemaking, and ethanol production ...
Svetlana Davydenko +5 more
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Nature, 1878 WILL you permit me to point out art error which has crept into the report of my paper on “Brewing in Japan” in last week's NATURE, p. 468. After mentioning the points in which Koji differs from malt, the report continues:—“Koji is prepared as follows: a mixture of steamed rice and water is allowed to remain in shallow tubs at a low temperature (0°–5° C.
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FT-ICR-MS reveals the molecular imprints of the brewing process
Frontiers in Nutrition, 2023 The study of fermentation and brewing has a long history of pioneering discoveries that continue to influence modern industrial food production. Since then, numerous research endeavors have yielded conventional criteria that guide contemporary brewing ...
Stefan A. Pieczonka +7 more
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Research Progress on Vanillin in Alcoholic Beverages
Shipin gongye ke-ji, 2022 Vanillin is a very important aroma compound in alcoholic beverages. It has been widely concerned because of its pleasant sweet aroma, vanilla aroma and physiological function.
Xinliang MO +4 more
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