Works matching DE "WORT (Brewing)"

Results: 61

The antifungal protein AFP from Aspergillus giganteus prevents secondary growth of different Fusarium species on barley.

Published in:

Applied Microbiology & Biotechnology, 2010, v. 87, n. 2, p. 617, doi. 10.1007/s00253-010-2508-4

By:

Barakat, Hassan;
Spielvogel, Anja;
Hassan, Mahmoud;
El-Desouky, Ahmed;
El-Mansy, Hamdy;
Rath, Frank;
Meyer, Vera;
Stahl, Ulf

Publication type:

Article

Filtration, haze and foam characteristics of fermented wort mediated by yeast strain.

Published in:

Journal of Applied Microbiology, 2006, v. 100, n. 1, p. 58, doi. 10.1111/j.1365-2672.2005.02755.x

By:

Douglas, P.;
Meneses, F. J.;
Jiranek, V.

Publication type:

Article

Multi-objective process optimisation of beer fermentation via dynamic simulation.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 100, n. Part A, p. 255, doi. 10.1016/j.fbp.2016.04.002

By:

Rodman, Alistair D.;
Gerogiorgis, Dimitrios I.

Publication type:

Article

Production of low or non-alcoholic beer in microbial fuel cell.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 98, p. 196, doi. 10.1016/j.fbp.2016.01.012

By:

Szollosi, Attila;
Quang Due Nguyen;
Kovacs, Attila Gabor;
Fogarasi, Attila-Levente;
Kun, Szilard;
Hegyesne-Vecseri, Beata

Publication type:

Article

New lager yeast strains generated by interspecific hybridization.

Published in:

Journal of Industrial Microbiology & Biotechnology, 2015, v. 42, n. 5, p. 769, doi. 10.1007/s10295-015-1597-6

By:

Krogerus, Kristoffer;
Magalhães, Frederico;
Vidgren, Virve;
Gibson, Brian

Publication type:

Article

SELECTION OF THE COMPLEX OF ENZYME PREPARATIONS FOR THE HYDROLYSIS OF GRAIN CONSTITUENTS DURING THE FERMENTATION OF THE WORT OF HIGH CONCENTRATION.

Published in:

Food Science & Technology (2073-8684), 2018, v. 12, n. 2, p. 19, doi. 10.15673/fst.v12i2.931

By:

Mudrak, T.;
Kuts, A.;
Kovalchuk, S.;
Kyrylenko, R.;
Bondar, N.

Publication type:

Article

IMPACT OF POLYSACCHARIDES OF MALT ON FILTERABILITY OF BEER AND POSSIBILITIES FOR THEIR REDUCTION BY ENZYMATIC ADDITIVES.

Published in:

Journal of Chemical Technology & Metallurgy, 2013, v. 48, n. 3, p. 234

By:

Jonkova, G.;
Surleva, A.

Publication type:

Article

CHANGES IN THE PHENOLIC ACID CONTENT DURING WORT BOILING AND WHIRLPOOL.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2011, v. 10, n. 1, p. 19

By:

Szwajgier, Dominik;
Bancarzewska, Monika

Publication type:

Article

Applying sustainable technology for saving primary energy in the brewhouse during beer brewing.

Published in:

Clean Technologies & Environmental Policy, 2005, v. 7, n. 1, p. 15, doi. 10.1007/s10098-004-0249-8

By:

Willaert, Ronnie G.;
Baron, Gino V.

Publication type:

Article

Hydrolysis of wheat flour with amylase preparations and individual enzymes.

Published in:

Applied Biochemistry & Microbiology, 2006, v. 42, n. 6, p. 616, doi. 10.1134/S0003683806060135

By:

Zorov, I. N.;
Semenova, M. V.;
Tsurikova, N. V.;
Sinitsyn, A. P.

Publication type:

Article

Improvement of the ethanol productivity in a high gravity brewing at pilot plant scale.

Published in:

Biotechnology Letters, 2003, v. 25, n. 14, p. 1171, doi. 10.1023/A:1024590324230

By:

Dragone, Giuliano;
Silva, Daniel P.;
de Almeida e Silva, João Batista;
de Almeida Lima, Urgel

Publication type:

Article

Development and Reproduction of the Foxglove Aphid (Hemiptera: Aphididae) on Invasive Swallow-Worts (Vincetoxicum spp.).

Published in:

Environmental Entomology, 2012, v. 41, n. 3, p. 665, doi. 10.1603/EN11239

By:

Milbrath, Lindsey R.;
Biazzo, Jeromy

Publication type:

Article

Wort Gottes in der Zeit: Festschrift Karl Hermann Schelkle zum 65 (Book).

Published in:: 1975
Publication type:: Book Review

Das Wort und die Wörter: Festschrift Gerhard Friedrich zum 65 (Book).

Published in:: 1975
Publication type:: Book Review

Study on the buffering capacity of wort.

Published in:

Journal of the Institute of Brewing, 2016, v. 122, n. 1, p. 138, doi. 10.1002/jib.286

By:

Li, Hong;
Liu, Fang;
Kang, Lidong;
Zheng, Mingjie

Publication type:

Article

A review of malting and malt processing for whisky distillation.

Published in:

Journal of the Institute of Brewing, 2016, v. 122, n. 2, p. 197, doi. 10.1002/jib.332

By:

Bathgate, George N.

Publication type:

Article

Comparison of the impact on the performance of small-scale mashing with different proportions of unmalted barley, Ondea Pro®, malt and rice.

Published in:

Journal of the Institute of Brewing, 2016, v. 122, n. 2, p. 218, doi. 10.1002/jib.325

By:

Cooper, C. M.;
Evans, D. E.;
Yousif, A.;
Metz, N.;
Koutoulis, A.

Publication type:

Article

Determination of a kinetic factor influencing the vaporescence of flavour components from wort.

Published in:

Journal of the Institute of Brewing, 2016, v. 122, n. 2, p. 310, doi. 10.1002/jib.326

By:

Scheuren, Hans;
Schuster, Frank;
Koukol, Robert;
Sommer, Karl;
Methner, Frank‐Jürgen;
Dillenburger, Michael

Publication type:

Article

Variety and germination time effect on total β-glucan, water-insoluble β-glucan, water-soluble β-glucan components and β-glucanase levels in improved sorghum varieties SK5912, KSV8 and ICSV400 before and after malting and their relationships to wort viscosity

Published in:

Journal of the Institute of Brewing, 2016, v. 122, n. 1, p. 93, doi. 10.1002/jib.300

By:

Abuajah, Christian I.;
Ogbonna, Augustine C.;
Sonde, Christopher U.;
Offia‐Olua, Blessing;
Owhoeke, Elechi

Publication type:

Article

Vitamins in brewing: presence and influence of thiamine and riboflavin on wort fermentation.

Published in:

Journal of the Institute of Brewing, 2016, v. 122, n. 1, p. 126, doi. 10.1002/jib.293

By:

Hucker, Barry;
Wakeling, Lara;
Vriesekoop, Frank

Publication type:

Article

A new proposal for the quantification of homogeneity in the wort boiling process.

Published in:

Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 204, doi. 10.1002/jib.222

By:

Scheuren, Hans;
Dillenburger, Michael;
Methner, Frank‐Jürgen

Publication type:

Article

Effect of wheat malt on the concentration of metal ions in wort and brewhouse by-products.

Published in:

Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 224, doi. 10.1002/jib.226

By:

Poreda, Aleksander;
Bijak, Monika;
Zdaniewicz, Marek;
Jakubowski, Marek;
Makarewicz, Małgorzata

Publication type:

Article

Vitamins in brewing: the impact of wort production on the thiamine and riboflavin vitamer content of boiled sweet wort.

Published in:

Journal of the Institute of Brewing, 2014, v. 120, n. 3, p. 164, doi. 10.1002/jib.142

By:

Hucker, Barry;
Wakeling, Lara;
Vriesekoop, Frank

Publication type:

Article

Relationships between the index of protein modification (Kolbach index) and hydrolytic enzyme production in a wheat malt.

Published in:

Journal of the Institute of Brewing, 2014, v. 120, n. 3, p. 201, doi. 10.1002/jib.136

By:

Jin, Yuhong;
Du, Jinhua;
Zhang, Kaili;
Guo, Mengmeng

Publication type:

Article

Wort composition and its impact on the flavour-active higher alcohol and ester formation of beer - a review.

Published in:

Journal of the Institute of Brewing, 2014, v. 120, n. 3, p. 157, doi. 10.1002/jib.145

By:

He, Yang;
Dong, Jianjun;
Yin, Hua;
Zhao, Yuxiang;
Chen, Rong;
Wan, Xiujuan;
Chen, Peng;
Hou, Xiaoping;
Liu, Jia;
Chen, Lu

Publication type:

Article

Influence of sorghum grain type on wort physico-chemical and sensory quality in a whole-grain and commercial enzyme mashing process.

Published in:

Journal of the Institute of Brewing, 2013, v. 119, n. 3, p. 156, doi. 10.1002/jib.76

By:

Adetunji, Adeoluwa I.;
Khoza, Sandile;
Kock, Henriëtte L.;
Taylor, John R. N.

Publication type:

Article

The influence of unmalted barley on the oxidative stability of wort and beer.

Published in:

Journal of the Institute of Brewing, 2012, v. 118, n. 1, p. 32, doi. 10.1002/jib.6

By:

Kunz, T.;
Müller, C.;
Mato-Gonzales, D.;
Methner, F.-J.

Publication type:

Article

Impact of the Long-Term Maintenance Method of Brewer's Yeast on Fermentation Course,Yeast Vitality and Beer Characteristics.

Published in:

Journal of the Institute of Brewing, 2011, v. 117, n. 3, p. 383

By:

Matoulková, D.;
Sigler, K.

Publication type:

Article

Comparing the Impact of Environmental Factors During Very High Gravity Brewing Fermentations.

Published in:

Journal of the Institute of Brewing, 2011, v. 117, n. 3, p. 359, doi. 10.1002/j.2050-0416.2011.tb00480.x

By:

Lima, Luis;
Brandão, Tiago;
Lima, Nelson;
Teixeira, José António

Publication type:

Article

125th Anniversary Review: Improvement of Higher Gravity Brewery Fermentation via Wort Enrichment and Supplementation.

Published in:

Journal of the Institute of Brewing, 2011, v. 117, n. 3, p. 268, doi. 10.1002/j.2050-0416.2011.tb00472.x

By:

Gibson, Brian R.

Publication type:

Article

The Oxalic Acid Content in Selected Barley Varieties Grown in Poland, as well as in their Malts and Worts.

Published in:

Journal of the Institute of Brewing, 2011, v. 117, n. 1, p. 67

By:

Brudzyński, Andrzej;
Salamon, Agnieszka

Publication type:

Article

A Hard-To-Swallow Wort!

Published in:

Agricultural Research, 2007, v. 55, n. 2, p. 23

By:

Milbrath, Lindsey R.

Publication type:

Article

Study on the effect of malt and decoction mashing on polyphenols and antiradical power of wort.

Published in:

Fermentation Industry / Kvasný Průmysl, 2024, v. 70, n. 1, p. 846, doi. 10.18832/kp2024.70.846

By:

Mikyška, Alexandr;
Jurková, Marie

Publication type:

Article

Response of Pale Swallow-wort, Vincetoxicum rossicum, following Aboveground Tissue Loss: Implications for the Timing of Mechanical Control.

Published in:

Canadian Field-Naturalist, 2005, v. 119, n. 4, p. 525, doi. 10.22621/cfn.v119i4.182

By:

McKague, Curtis I.;
Cappuccino, Naomi

Publication type:

Article

THE INFLUENCE OF PHYSICAL PARAMETERS OF MALT IN THE QUALITY OF WORT FOR BEER.

Published in:

Scientific Bulletin Series F. Biotechnologies, 2016, v. 20, p. 200

By:

KAMBURI, Tanja;
XHANGOLLI, Luljeta

Publication type:

Article

COMPARISON OF DECOCTION AND INFUSION METHODS IN BEER PRODUCTION.

Published in:

International Journal of Ecosystems & Ecology Sciences, 2013, v. 3, n. 4, p. 743

By:

Pehlivani, Kastriot;
Prifti, Donika

Publication type:

Article

The SRG Award for Food & Drink Engineering Innovation 08.

Published in:: TCE: The Chemical Engineer, 2008, n. 809, p. 56
Publication type:: Article

Kinetic studies of main wort flavor compounds and iso-α-acids during wort boiling: a review.

Published in:

European Food Research & Technology, 2017, v. 243, n. 9, p. 1485, doi. 10.1007/s00217-017-2858-6

By:

Huang, Yarong;
Tippmann, Johannes;
Becker, Thomas

Publication type:

Article

Production and application of barley malt extract with high peptidase activity for the degradation of gluten in wort.

Published in:

European Food Research & Technology, 2016, v. 242, n. 4, p. 585, doi. 10.1007/s00217-015-2568-x

By:

Knorr, Verena;
Kerpes, Roland;
Wieser, Herbert;
Zarnkow, Martin;
Becker, Thomas;
Koehler, Peter

Publication type:

Article

Increased esters and decreased higher alcohols production by engineered brewer's yeast strains.

Published in:

European Food Research & Technology, 2013, v. 236, n. 6, p. 1009, doi. 10.1007/s00217-013-1966-1

By:

Zhang, Cui-Ying;
Liu, Yu-Lan;
Qi, Ya-Nan;
Zhang, Jian-Wei;
Dai, Long-Hai;
Lin, Xue;
Xiao, Dong-Guang

Publication type:

Article

Precision of a Small Brew House by Determining the Repeatability of Different Brews to Guarantee the Product Stability of the Beer.

Published in:

Beverages, 2019, v. 5, n. 4, p. 1, doi. 10.3390/beverages5040067

By:

Bastgen, Nele;
Ginzel, Michel;
Titze, Jean

Publication type:

Article

Effect of Maize as Adjunct and the Mashing Proteolytic Step on the Brewer Wort Composition.

Published in:

Beverages, 2019, v. 5, n. 4, p. 1, doi. 10.3390/beverages5040065

By:

dos Santos Mathias, Thiago Rocha;
Moreira Menezes, Leonardo;
Camporese Sérvulo, Eliana Flávia

Publication type:

Article

Sorghum Coffee--Lactose Stout Production and Its Physico-Chemical Characterization.

Published in:

Beverages, 2019, v. 5, n. 1, p. 1, doi. 10.3390/beverages5010020

By:

Harry, Fali Mbeh.;
Steve Carly, Desobgo Zangué;
Jong, Nso Emmanuel

Publication type:

Article

A Comparative Study of Dry and Wet Milling of Barley Malt and Its Influence on Granulometry and Wort Composition.

Published in:

Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030051

By:

de Moura, Felipe Pereira;
dos Santos Mathias, Thiago Rocha

Publication type:

Article

Suitability of unmalted quinoa for beer production.

Published in:

Journal of the Science of Food & Agriculture, 2018, v. 98, n. 13, p. 5027, doi. 10.1002/jsfa.9037

By:

Kordialik‐Bogacka, Edyta;
Bogdan, Paulina;
Pielech‐Przybylska, Katarzyna;
Michałowska, Dorota

Publication type:

Article

Phenolic content, physical and sensory properties of breads made with different types of barley wort.

Published in:

Journal of the Science of Food & Agriculture, 2015, v. 95, n. 13, p. 2736, doi. 10.1002/jsfa.7014

By:

Baiano, Antonietta;
Viggiani, Ilaria;
Terracone, Carmela;
Romaniello, Roberto;
Del Nobile, Matteo Alessandro

Publication type:

Article

Study of the Fermentation Kinetics and Secondary Metabolites of Torulaspora delbrueckii Yeasts from Different Substrates.

Published in:

Journal of the American Society of Brewing Chemists, 2022, v. 80, n. 1, p. 99, doi. 10.1080/03610470.2021.1915660

By:

Drosou, Fotini;
Anastasakou, Katerina;
Tataridis, Panagiotis;
Dourtoglou, Vassilis;
Oreopoulou, Vassiliki

Publication type:

Article

Comparison of Wort Osmolyte Concentration and Malt Extract to Wort Sugars from Malting Barley Breeding Lines.

Published in:

Journal of the American Society of Brewing Chemists, 2022, v. 80, n. 1, p. 43, doi. 10.1080/03610470.2021.1914986

By:

Henson, Cynthia A.;
Duke, Stanley H.;
Vinje, Marcus A.

Publication type:

Article

Evaluation of Components Contributing to the International Bitterness Unit of Wort and Beer.

Published in:

Journal of the American Society of Brewing Chemists, 2022, v. 80, n. 1, p. 53, doi. 10.1080/03610470.2021.1878684

By:

Kishimoto, Toru;
Teramoto, Satoko;
Fujita, Akiko;
Yamada, Osamu

Publication type:

Article

Impact of Two Commercial Enzymes on the Release of Inositols, Fermentable Sugars, and Peptides in the Technology of Buckwheat Beer.

Published in:

Journal of the American Society of Brewing Chemists, 2019, v. 77, n. 2, p. 119, doi. 10.1080/03610470.2019.1589910

By:

Duliński, Robert;
Zdaniewicz, Marek;
Pater, Aneta;
Żyła, Krzysztof

Publication type:

Article