Works matching Brewing

Results: 5000

基于系统动力学的白酒智能化酿造综合效益分析——以汾酒智能化酿造为例.

Published in:

China Brewing, 2020, v. 39, n. 9, p. 211, doi. 10.11882/j.issn.0254-5071.2020.09.040

By:

杨波

Publication type:

Article

An insight into volatile and non‐volatile compounds of Chinese horsebean‐chili‐paste meju produced by natural brewing and temperature‐controlled brewing methods.

Published in:

Journal of the Science of Food & Agriculture, 2021, v. 101, n. 6, p. 2371, doi. 10.1002/jsfa.10860

By:

Tan, Xinyi;
Lu, Yunhao;
Lin, Xin;
Ni, Nan;
He, Qiang;
Chi, Yuanlong

Publication type:

Article

适宜口感下的红茶品饮冲泡技术.

Published in:

Food & Machinery, 2023, n. 2, p. 207, doi. 10.13652/j.spjx.1003.5788.2022.90247

By:

王蓉;
王彬;
李敏;
覃丽;
肖文军

Publication type:

Article

Flocculation in ale brewing strains of Saccharomyces cerevisiae: re-evaluation of the role of cell surface charge and hydrophobicity.

Published in:

Applied Microbiology & Biotechnology, 2012, v. 93, n. 3, p. 1221, doi. 10.1007/s00253-011-3502-1

By:

Holle, Ann;
Machado, Manuela;
Soares, Eduardo

Publication type:

Article

Gluten-Free Brewing: Issues and Perspectives.

Published in:

Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020053

By:

Cela, Nazarena;
Condelli, Nicola;
Caruso, Marisa C.;
Perretti, Giuseppe;
Di Cairano, Maria;
Tolve, Roberta;
Galgano, Fernanda

Publication type:

Article

A CRISPR-Cas12a-Based Assay for Efficient Quantification of Lactobacillus panis in Chinese Baijiu Brewing Microbiome.

Published in:

Fermentation (Basel), 2022, v. 8, n. 2, p. 88, doi. 10.3390/fermentation8020088

By:

Liu, Yanfeng;
Wang, Mengchuang;
Yang, Fan;
Zhang, Xiaolong;
Li, Jianghua;
Du, Guocheng;
Wang, Li;
Chen, Jian

Publication type:

Article

不同酿造工艺对黑豆酱油理化特性和感官品质的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 18, p. 88, doi. 10.12161/j.issn.1005-6521.2023.18.012

By:

牛丽丽;
崔艳;
闫志华;
刘先印;
刘恺;
卢婷;
宋茜

Publication type:

Article

Brewing Temperature and Particle Size Affect Extraction Kinetics of Cold Brew Coffee in Terms of Its Physicochemical, Bioactive, and Antioxidant Properties.

Published in:

Journal of Culinary Science & Technology, 2022, v. 20, n. 4, p. 366, doi. 10.1080/15428052.2020.1848683

By:

Castañeda-Rodríguez, Rey;
Mulík, Stanislav;
Ozuna, César

Publication type:

Article

The Genome Sequence of the Jean-Talon Strain, an Archeological Beer Yeast from Québec, Reveals Traces of Adaptation to Specific Brewing Conditions.

Published in:

G3: Genes | Genomes | Genetics, 2020, v. 10, n. 9, p. 3087, doi. 10.1534/g3.120.401149

By:

Fijarczyk, Anna;
Hénault, Mathieu;
Marsit, Souhir;
Charron, Guillaume;
Fischborn, Tobias;
Nicole-Labrie, Luc;
Landry, Christian R.

Publication type:

Article

天之美禄: 汉代酿酒流程初探.

Published in:

Agricultural Archaeology, 2025, n. 3, p. 72

By:

钟焌峰

Publication type:

Article

Studies on the Genetic Characteristics of the Brewing Yeasts Saccharomyces: A Review.

Published in:

Journal of the American Society of Brewing Chemists, 2023, v. 81, n. 2, p. 199, doi. 10.1080/03610470.2022.2134972

By:

Kato, Taku;
Takahashi, Tomoko

Publication type:

Article

Fermentation Times in Traditional Farmhouse Brewing.

Published in:

Journal of the American Society of Brewing Chemists, 2022, v. 80, n. 3, p. 279, doi. 10.1080/03610470.2021.1945377

By:

Garshol, Lars Marius

Publication type:

Article

Pitch Temperatures in Traditional Farmhouse Brewing.

Published in:

Journal of the American Society of Brewing Chemists, 2021, v. 79, n. 2, p. 181, doi. 10.1080/03610470.2020.1805699

By:

Garshol, Lars Marius

Publication type:

Article

Genome Analysis of the Yeast M14, an Industrial Brewing Yeast Strain Widely Used in China.

Published in:

Journal of the American Society of Brewing Chemists, 2018, v. 76, n. 4, p. 223, doi. 10.1080/03610470.2018.1496633

By:

Liu, Chunfeng;
Niu, Chengtuo;
Zhao, Yun;
Tian, Yaping;
Wang, Jinjing;
Li, Qi

Publication type:

Article

What Was Brewing in the Natufian? An Archaeological Assessment of Brewing Technology in the Epipaleolithic.

Published in:

Journal of Archaeological Method & Theory, 2013, v. 20, n. 1, p. 102, doi. 10.1007/s10816-011-9127-y

By:

Hayden, Brian;
Canuel, Neil;
Shanse, Jennifer

Publication type:

Article

A Modified Brewing Procedure Informed by the Enzymatic Profiles of Gluten-Free Malts Significantly Improves Fermentable Sugar Generation in Gluten-Free Brewing.

Published in:

Beverages, 2021, v. 7, n. 3, p. 1, doi. 10.3390/beverages7030053

By:

Ledley, Andrew J.;
Elias, Ryan J.;
Hopfer, Helene;
Cockburn, Darrell W.

Publication type:

Article

果酿啤酒的酿造工艺和品质研究进展.

Published in:

China Brewing, 2023, v. 42, n. 2, p. 16, doi. 10.11882/j.issn0254-5071.2023.02.003

By:

邓仕彬;
蔡伊萍;
林坍霖;
李思瑶

Publication type:

Article

高浓酿造啤酒发酵周期的研究进展.

Published in:

China Brewing, 2021, v. 40, n. 7, p. 17, doi. 10.11882/j.issn.0254-5071.2021.07.004

By:

张亚萌;
王金晶;
钮成拓;
郑飞云;
刘春凤;
李崎

Publication type:

Article

我国猕猴桃果酒酿造工艺及其品质评价研究进展.

Published in:

China Brewing, 2020, v. 39, n. 10, p. 26, doi. 10.11882/j.issn.0254-5071.2020.10.006

By:

张琛;
郗笃隽;
刘辉;
黄康康;
裴嘉博;
骆慧枫

Publication type:

Article

白酒酿造过程中的微生物研究进展.

Published in:

China Brewing, 2020, v. 39, n. 7, p. 11, doi. 10.11882/j.issn.0254-5071.2020.07.003

By:

梁栩煜;
钱敏;
白卫东;
肖更生;
刘功良;
俞剑燊;
郭波

Publication type:

Article

Пивоварни качества на малцове от зимни многоредни ечемици, селекционирани в Добруджански земеделски институт - Генерал Тошево.

Published in:

Bulgarian Journal of Crop Science / Rastenievdni Nauki, 2020, v. 57, n. 6, p. 54

By:

Маринова, Габриела;
Михова, Галина;
Томова, Ива

Publication type:

Article

Impact of Cold versus Hot Brewing on the Phenolic Profile and Antioxidant Capacity of Rooibos (Aspalathus linearis) Herbal Tea.

Published in:

Antioxidants, 2019, v. 8, n. 10, p. 499, doi. 10.3390/antiox8100499

By:

Damiani, Elisabetta;
Carloni, Patricia;
Rocchetti, Gabriele;
Senizza, Biancamaria;
Tiano, Luca;
Joubert, Elizabeth;
de Beer, Dalene;
Lucini, Luigi

Publication type:

Article

European farmhouse brewing yeasts form a distinct genetic group.

Published in:

Applied Microbiology & Biotechnology, 2024, v. 108, n. 1, p. 1, doi. 10.1007/s00253-024-13267-3

By:

Preiss, Richard;
Fletcher, Eugene;
Garshol, Lars Marius;
Foster, Barret;
Ozsahin, Emine;
Lubberts, Mark;
van der Merwe, George;
Krogerus, Kristoffer

Publication type:

Article

Brewing with malted barley or raw barley: what makes the difference in the processes?

Published in:

Applied Microbiology & Biotechnology, 2019, v. 103, n. 3, p. 1059, doi. 10.1007/s00253-018-9537-9

By:

Kok, Yee Jiun;
Ye, Lijuan;
Muller, Jeroen;
Ow, Dave Siak-Wei;
Bi, Xuezhi

Publication type:

Article

Kveik Brewing Yeasts Demonstrate Wide Flexibility in Beer Fermentation Temperature Tolerance and Exhibit Enhanced Trehalose Accumulation.

Published in:

Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.747546

By:

Foster, Barret;
Tyrawa, Caroline;
Ozsahin, Emine;
Lubberts, Mark;
Krogerus, Kristoffer;
Preiss, Richard;
van der Merwe, George

Publication type:

Article

Common wheat ( Triticum aestivum L.) and its use as a brewing cereal - a review.

Published in:

Journal of the Institute of Brewing, 2014, v. 120, n. 1, p. 1, doi. 10.1002/jib.107

By:

Faltermaier, Andrea;
Waters, Deborah;
Becker, Thomas;
Arendt, Elke;
Gastl, Martina

Publication type:

Article

125<sup>th</sup> Anniversary Review: Water sources and treatment in brewing.

Published in:

Journal of the Institute of Brewing, 2012, v. 118, n. 1, p. 12, doi. 10.1002/jib.18

By:

Eumann, Michael;
Schildbach, Stefan

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

The Dynamic Changes of Proton Efflux Rate in Saccharomyces pastorianus Strains During High Gravity or Very High Gravity Brewing.

Published in:

Journal of the Institute of Brewing, 2011, v. 117, n. 2, p. 176, doi. 10.1002/j.2050-0416.2011.tb00457.x

By:

Zhimin Yu;
Haifeng Zhao;
Chunyan Wan;
Guifang Sun;
Mouming Zhao

Publication type:

Article

Identification of genes and proteins induced during the lag and early exponential phase of lager brewing yeasts.

Published in:

Journal of Applied Microbiology, 2005, v. 98, n. 2, p. 261, doi. 10.1111/j.1365-2672.2004.02472.x

By:

Brejning, J.;
Arneborg, N.;
Jespersen, L.

Publication type:

Article

STUDY OF THE APPLICATION IN THE BREWING OF ENZYME PREPARATION, CONTAINING LAMINARINASE AND LICHENASE, PRODUCED FROM TRICHODERMA SP. 405.

Published in:

Journal of Chemical Technology & Metallurgy, 2015, v. 50, n. 2, p. 149

By:

Daskalova, Nadejda;
Marinova, Gabriela

Publication type:

Article

酱香型白酒智能化酿造研究进展.

Published in:

China Brewing, 2025, v. 44, n. 6, p. 14, doi. 10.11882/j.issn.0254-5071.2025.06.003

By:

刘利萍;
杜亚珂;
吴成;
胡建锋;
胡峰;
汪地强

Publication type:

Article

Vacuolar morphology of Saccharomyces cerevisiae during the process of wine making and Japanese sake brewing.

Published in:

Applied Microbiology & Biotechnology, 2010, v. 88, n. 1, p. 277, doi. 10.1007/s00253-010-2758-1

By:

Izawa, Shingo;
Ikeda, Kayo;
Miki, Takeo;
Wakai, Yoshinori;
Inoue, Yoshiharu

Publication type:

Article

Screening for the Brewing Ability of Different Non-Saccharomyces Yeasts.

Published in:

Fermentation (Basel), 2019, v. 5, n. 4, p. 1, doi. 10.3390/fermentation5040101

By:

Methner, Yvonne;
Hutzler, Mathias;
Matoulková, Dagmar;
Jacob, Fritz;
Michel, Maximilian

Publication type:

Article

Keptinis – The brewing and fermentation characteristics of a traditional farmhouse ale from Lithuania.

Published in:

Brewing Science, 2025, v. 78, n. 1/2, p. 1, doi. 10.23763/BrSc25-01rehorska

By:

Rehorska, René;
Pessl, Kevin;
Gutautas, Simonas;
Mall, Veronika;
Reglitz, Klaas;
Steinhaus, Martin;
Schneiderbanger, Jennifer;
Sauseng, Gebhard;
Almer, Gunter;
Kraus, Valentin;
Schöpfer, Angela;
Mayer, Chiara Marlen;
Grasser, Monika;
Pöllinger-Zierler, Barbara;
Berner, Simon Hans

Publication type:

Article

Overview of the Irish brewing and distilling sector: processing inputs supply and quality requirements.

Published in:

Brewing Science, 2022, v. 75, n. 1/2, p. 9, doi. 10.23763/BrSc21-19umego

By:

Umego, E. C.;
Barry-Ryan, C.

Publication type:

Article

Effect of Brewing Methods on Acrylamide Content and Antioxidant Activity: Studying Eight Different Filter Coffee Preparations.

Published in:

Antioxidants, 2023, v. 12, n. 10, p. 1888, doi. 10.3390/antiox12101888

By:

Santanatoglia, Agnese;
Angeloni, Simone;
Bartolucci, Davide;
Fioretti, Lauro;
Sagratini, Gianni;
Vittori, Sauro;
Caprioli, Giovanni

Publication type:

Article

THE ECONOMIC SIGNIFICANCE OF THE BREWING SECTOR IN THE EUROPEAN UNION.

Published in:

Acta Scientiarum Polonorum. Oeconomia, 2011, v. 10, n. 4, p. 117

By:

Smoluk-Sikorska, Joanna;
Kalinowski, Sławomir

Publication type:

Article

SİYAH ÇAY HARMANINDA PARTİKÜL BOYUTU VE DEMLEME SÜRESİNİN DEM ÖZELLİKLERİ ÜZERİNE ETKİSİ.

Published in:

GIDA: The Journal of Food, 2019, v. 44, n. 3, p. 442, doi. 10.15237/gida.GD19041

By:

Salman, Sinem;
Azarabadi, Negin;
Özdemir, Feramuz

Publication type:

Article

Characterization of volatile aroma compounds in different brewing barley cultivars.

Published in:

Journal of the Science of Food & Agriculture, 2015, v. 95, n. 5, p. 915, doi. 10.1002/jsfa.6759

By:

Dong, Liang;
Hou, Yingmin;
Li, Feng;
Piao, Yongzhe;
Zhang, Xiao;
Zhang, Xiaoyu;
Li, Cheng;
Zhao, Changxin

Publication type:

Article

Influence of barley variety, timing of nitrogen fertilisation and sunn pest infestation on malting and brewing.

Published in:

Journal of the Science of Food & Agriculture, 2011, v. 91, n. 5, p. 820, doi. 10.1002/jsfa.4253

By:

Marconi, Ombretta;
Sileoni, Valeria;
Sensidoni, Michele;
Amigo Rubio, José Manuel;
Perretti, Giuseppe;
Fantozzi, Paolo

Publication type:

Article

Transcriptomic and metabolomic analysis reveals genes related to stress tolerance in high gravity brewing.

Published in:

World Journal of Microbiology & Biotechnology, 2022, v. 38, n. 4, p. 1, doi. 10.1007/s11274-021-03115-1

By:

Wu, Zhuofan;
Wang, Jinjing;
Niu, Chengtuo;
Liu, Chunfeng;
Zheng, Feiyun;
Li, Qi

Publication type:

Article

The role of acetic acid bacteria in brewing and their detection in operation.

Published in:

Fermentation Industry / Kvasný Průmysl, 2021, v. 67, n. 5, p. 511, doi. 10.18832/kp2021.67.511

By:

Kubizniaková, Petra;
Kyselová, Lucie;
Brožová, Martina;
Hanzalíková, Katarína;
Matoulková, Dagmar

Publication type:

Article

Regulation and Mechanisms of L-Lactic Acid and D-Lactic Acid Production in Baijiu Brewing: Insights for Flavor Optimization and Industrial Application.

Published in:

Fermentation (Basel), 2025, v. 11, n. 4, p. 213, doi. 10.3390/fermentation11040213

By:

Zhou, Yabin;
Hua, Jin

Publication type:

Article

Strategies for Reducing Purine Accumulation in Beer: From Metabolic Mechanisms to Brewing Technology Innovations.

Published in:

Fermentation (Basel), 2025, v. 11, n. 4, p. 193, doi. 10.3390/fermentation11040193

By:

Liu, Jun;
Lu, Jian

Publication type:

Article

Synergistic Effect Enhances Aromatic Profile in Beer Brewing Through Mixed-Culture Fermentation of Pichia kluyveri and Saccharomyces cerevisiae var. diastaticus.

Published in:

Fermentation (Basel), 2025, v. 11, n. 3, p. 148, doi. 10.3390/fermentation11030148

By:

Rong, Youyan;
Yu, Xiaoxue;
Hong, Kai

Publication type:

Article

A CRISPR-Cas12a-Based Assay for Efficient Quantification of Lactobacillus panis in Chinese Baijiu Brewing Microbiome.

Published in:

Fermentation (Basel), 2022, v. 8, n. 6, p. 88, doi. 10.3390/fermentation8020088

By:

Liu, Yanfeng;
Wang, Mengchuang;
Yang, Fan;
Zhang, Xiaolong;
Li, Jianghua;
Du, Guocheng;
Wang, Li;
Chen, Jian

Publication type:

Article

番石榴米酒酿造工艺优化.

Published in:

Food Research & Development, 2023, v. 44, n. 10, p. 125, doi. 10.12161/j.issn.1005-6521.2023.10.017

By:

孔凡利;
秦炜欣;
冯莉;
邓淞升;
任宇航;
林嫣;
魏岳荣;
邝瑞彬

Publication type:

Article

白酒酿造微生物分析方法研究进展.

Published in:

Food Research & Development, 2021, v. 42, n. 18, p. 211, doi. 10.12161/j.issn.1005-6521.2021.18.031

By:

蔡凤娇;
蒋燕明;
饶建军;
夏燕;
李大海;
张瑞景;
徐健

Publication type:

Article

富含 γ-氨基丁酸的红小米黄酒酿造工艺参数优化.

Published in:

Food Research & Development, 2021, v. 42, n. 17, p. 114, doi. 10.12161/j.issn.1005-6521.2021.17.019

By:

李杰;
许彬;
罗建成;
李慧星;
于海彦;
张紫璇;
戴洪畅

Publication type:

Article