Results 21 to 30 of about 52,409 (311)
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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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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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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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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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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Altered patterns of maltose and glucose fermentation by brewing and wine yeasts influenced by the complexity of nitrogen source [PDF]
, 2006 Maltose and glucose fermentations by industrial brewing and wine yeasts strains were strongly affected by the structural complexity of the nitrogen source.
Margareth Batistote +6 more
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BMC Plant Biology, 2022 Background Although grapes accumulate diverse groups of volatile compounds, their genetic regulation in different cultivars remains unelucidated. Therefore, this study investigated the volatile composition in the berries of an interspecific hybrid ...
Kazuya Koyama +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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