Results 91 to 100 of about 585,897 (183)

Aging of craft durum wheat beer fermented with sourdough yeasts

LWT, 2016
Abstract The shelf life of three different craft durum wheat beers, brewed in a Sardinian micro-brewery, fermented with autochthonous yeasts isolated from sourdough and commercial yeasts, were studied over a period of 6 months at two different temperatures: shelf temperature (28 °C) and normal cold storage temperature (8 °C).
Mascia I, FADDA, Costantino, Karabin M, Dostalek P, DEL CARO, Alessandra   +4 more
openaire   +2 more sources

Whole Wheat Bread Improves the Nutritional Composition and Quality of Beer During Long-Term Storage

Beverages
Beer is one of the most widely consumed alcoholic beverages worldwide, whereas surplus bread constitutes a significant environmental burden; repurposing this bread as a brewing adjunct offers a sustainable mitigation strategy.
C. Martin-Lobera, Carlos A. Blanco, I. Caballero   +2 more
semanticscholar   +1 more source

Optimization of brewing process and biological activity of dandelion craft beer [PDF]

Zhongguo niangzao
Using barley malt, caramel malt, wheat malt, dandelion powder and hops as raw materials, a dandelion craft beer with xanthine oxidase (XOD) inhibitory activity and rich in a strong ester aroma was fermented by top-fermenting dry yeast.
YANG Gang, LIU Fenghao, GAO Xingyu, ZHOU Liwei, DING Yuanfei, FU Ying, LI Shujing, LV Huiwei
doaj   +1 more source

Application of enzyme preparation in alcoholic industry

Journal of Academia
The use of enzymes in industrial production has increased greatly, especially in the alcoholic industry, namely beer, grape wine, Huang jiu, and liquors.
Wang Sihan, Li Jing, Song Leyi
doaj   +1 more source

Witbier Fermented by Sequential Inoculation of Schizosaccharomyces pombe and Saccharomyces cerevisiae: Influence of Starchy Ingredients and S. cerevisiae Strain Used for In-Bottle Refermentation

Beverages
Great attention has recently been dedicated to the use of non-Saccharomyces yeast strains for the development of new beer formulations. However, the effect of the Saccharomyces strain used in the refermentation of this type of beer has never been ...
Antonietta Baiano, Francesco Grieco, Anna Fiore   +2 more
doaj   +1 more source

Craft Brewers’ Spent Grains as a Secondary Resource: Chemical Profiling of Key Nutritional Components

Agriculture
Despite recent biotechnological advancements in the brewing industry, the effective valorization of spent grains from craft beer production remains challenging due to the nutritional variability of cereal-based raw materials.
Anca Corina Farcas, Maria Simona Chis, Sonia Ancuta Socaci, Francisc Dulf, Paula Podea, Liana Claudia Salanta, Adriana Paucean, Oana Negrean   +7 more
doaj   +1 more source

Investigation on consumer perception and acceptance of wheat beer using sorted napping and rate‐all‐that‐apply (RATA) questions

International Journal of Food Science & Technology, 2023
Y. Byeon, JeongAe Heo, Mi‐Ran Kim, Sang Sook Kim   +3 more
semanticscholar   +1 more source

Solution to wheat beer challenge [PDF]

Analytical and Bioanalytical Chemistry, 2020
openaire   +1 more source

Wheat beer challenge [PDF]

Analytical and Bioanalytical Chemistry, 2019
openaire   +1 more source

Sensory Evaluation and Physicochemical Analysis of Beers with Old Sardinian Wheats

Applied Sciences
The aim of the present study was to evaluate the acceptability, sensory profile, and physicochemical properties of craft beers produced with unmalted old Sardinian durum (Trigu Murru, Trigu Moru) and soft (Tricu Cossu, Trigu Denti de Cani) wheat varieties. Chemical analysis, by GC-MS, and sensory analysis conducted through a Check-All-That-Apply (CATA)
Manuela Sanna, Maria Grazia Farbo, Antonio Valentoni, Riccardo Melis, Maria Cristina Porcu, Piero Pasqualino Piu, Marco Serra, Luca Pretti   +7 more
openaire   +2 more sources