Results 71 to 80 of about 159,341 (240)
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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European Journal of Horticultural ScienceBlueberries (Vaccinium spp.) are susceptible to mechanical damage and fungal diseases during storage. To explore the effect of strigolactone treatment on the preservation of blueberries, the ‘Bluerain’ variety was treated with rac-GR24, a synthetic ...
Zhuo Min +5 more
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Zinc accumulation and utilisation by wine yeasts [PDF]
, 2009 The present study has focused on the accumulation of zinc by wine yeast strains of Saccharomyces cerevisiae during fermentation of both grape juice and chemically defined medium with different carbohydrates and at varying levels of zinc. The results have
Bollag, Tatiana +4 more
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Lupulin in the land of maize: the future of hops in Mexico
All LifeHop (Humulus lupulus L.) is a cornerstone of the global brewing industry, prized for its unique aromatic, bittering, and preservative properties. Despite Mexico’s position as the world’s leading malt beer exporter, domestic hop production remains ...
Hector Miguel Azpe De Santiago +2 more
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Intensification of brewing processes determines the conception of breweries. [PDF]
, 1967 F. Hlaváček +2 more
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BREWING INDUSTRY RESEARCH FOUNDATION AND BREWING [PDF]
Journal of the Institute of Brewing, 1958 The development of the carbohydrates of the barley grain, concurrently with the development of the grain itself, is traced, special reference being made to the increase found in the proportion of amylose in the intermediate stages of starch deposition.
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Where Were the Viking Brew Houses?
EXARC Journal, 2013 The authors have over 15 years' experience in experimenting with recreating ancient and traditional techniques of making ale from malted grain. Graham is a craft brewer, with 30 years' experience making beer from the grain.
Graham Dineley, Merryn Dineley
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MoleculesUsing the aldehyde amine condensation procedure and the triphenylamine group as the skeleton structure, the new triphenylamine-aromatic aldehyde-succinylhydrazone probe molecule DHBYMH was created.
Tianzhu Shi +9 more
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Book Review: Viking Age Brew, by Mika Laitinen
EXARC Journal, 2019 What did ale and beer taste like in the past? How was it made? What sort of equipment did they use and what were the ingredients? The answers to all of these questions, and more, can be found in this book.
Merryn Dineley
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