Characterization of the Saccharomyces bayanus-type AGT1 transporter of lager yeast.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 2, p. 148, doi. 10.1002/jib.22
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- Publication type:
- Article
Works matching IS 00469750 AND DT 2012 AND VI 118 AND IP 2
Results: 16
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Impact of dried, creamed and cake supply formats on the genetic variation and ethanol tolerance of three Saccharomyces cerevisiae distilling strains Impact of dried, creamed and cake supply formats on the genetic variation and ethanol tolerance of three Saccharomyces cerevisiae distilling strains
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 2, p. 152, doi. 10.1002/jib.23
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- Article
3
125<sup>th</sup> Anniversary Review: The importance of learning.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 2, p. 145, doi. 10.1002/jib.38
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- Article
4
The influence of steep regime and germination period on the malting properties of some hull-less barley lines.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 2, p. 186, doi. 10.1002/jib.21
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- Article
5
Fate of 2-sulphanylethyl acetate and 3-sulphanylpropyl acetate through beer aging.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 2, p. 198, doi. 10.1002/jib.24
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- Publication type:
- Article
6
Characterization by chemical and sensory analysis of commercial grape marc distillate ( Orujo) aged in oak wood.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 2, p. 205, doi. 10.1002/jib.25
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- Publication type:
- Article
7
Qualitative analysis of the main aroma compounds associated with traditional Musalais processing in Xinjiang, China.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 2, p. 236, doi. 10.1002/jib.26
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- Publication type:
- Article
8
Preliminary research on wheat lipoxygenase during malting.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 2, p. 192, doi. 10.1002/jib.27
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- Article
9
A comparative study on the fungal communities of wheat Qu for Qingshuang-type Chinese rice wine.
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- Journal of the Institute of Brewing, 2012, v. 118, n. 2, p. 243, doi. 10.1002/jib.28
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- Article
10
Production of white wine by Saccharomyces cerevisiae immobilized on grape pomace.
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- Journal of the Institute of Brewing, 2012, v. 118, n. 2, p. 163, doi. 10.1002/jib.29
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- Article
11
Very high gravity sucrose fermentation by Brazilian industrial yeast strains: effect of nitrogen supplementation.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 2, p. 174, doi. 10.1002/jib.30
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- Article
12
Content of biogenic amines and polyamines in beers from the Czech Republic.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 2, p. 213, doi. 10.1002/jib.31
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- Article
13
Overexpression of vacuolar H<sup>+</sup>-ATPase-related genes in bottom-fermenting yeast enhances ethanol tolerance and fermentation rates during high-gravity fermentation.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 2, p. 179, doi. 10.1002/jib.32
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- Publication type:
- Article
14
Rapid determination of ethyl carbamate in Chinese rice wine using headspace solid-phase microextraction and gas chromatography-mass spectrometry.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 2, p. 217, doi. 10.1002/jib.33
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- Article
15
Occurrence of sotolon, abhexon and theaspirane-derived molecules in Gueuze beers. Chemical similarities with 'yellow wines'.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 2, p. 223, doi. 10.1002/jib.34
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- Article
16
Control of antioxidant beer activity by the mashing process.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 2, p. 230, doi. 10.1002/jib.35
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- Publication type:
- Article