Diacetyl reduction by commercial Saccharomyces cerevisiae strains during vinification.
- Published in:
- Journal of the Institute of Brewing, 2014, v. 120, n. 1, p. 23, doi. 10.1002/jib.106
- By:
- Publication type:
- Article
Works matching IS 00469750 AND DT 2014 AND VI 120 AND IP 1
Results: 13
1
2
Press Release International Committee for Hop Standards New International Calibration Standard (ICS-T3) for HPLC Analysis of Tetrahydroiso-α-acids.
- Published in:
- Journal of the Institute of Brewing, 2014, v. 120, n. 1, p. 83, doi. 10.1002/jib.124
- Publication type:
- Article
3
Electrocoagulation for the removal of copper from distillery waste streams.
- Published in:
- Journal of the Institute of Brewing, 2014, v. 120, n. 1, p. 60, doi. 10.1002/jib.112
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- Publication type:
- Article
4
The influence of starch pasting properties and grain protein content on water uptake in barley.
- Published in:
- Journal of the Institute of Brewing, 2014, v. 120, n. 1, p. 38, doi. 10.1002/jib.109
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- Publication type:
- Article
5
Maintaining yeast viability in continuous primary beer fermentation.
- Published in:
- Journal of the Institute of Brewing, 2014, v. 120, n. 1, p. 52, doi. 10.1002/jib.111
- By:
- Publication type:
- Article
6
Corn grist adjunct - application and influence on the brewing process and beer quality.
- Published in:
- Journal of the Institute of Brewing, 2014, v. 120, n. 1, p. 77, doi. 10.1002/jib.115
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- Publication type:
- Article
7
Aneuploidy, copy number variation and unique chromosomal structures in bottom-fermenting yeast revealed by array-CGH.
- Published in:
- Journal of the Institute of Brewing, 2014, v. 120, n. 1, p. 27, doi. 10.1002/jib.108
- By:
- Publication type:
- Article
8
Origins of the perceived nutty character of new-make malt whisky spirit.
- Published in:
- Journal of the Institute of Brewing, 2014, v. 120, n. 1, p. 16, doi. 10.1002/jib.103
- By:
- Publication type:
- Article
9
Selection and application of potential whole-cell enzymes in the esterification of Huangshui, a by-product formed during Chinese liquor-making.
- Published in:
- Journal of the Institute of Brewing, 2014, v. 120, n. 1, p. 45, doi. 10.1002/jib.110
- By:
- Publication type:
- Article
10
Effect of additives on the rehydration of Saccharomyces cerevisiae wine strains in active dry form: influence on viability and performance in the early fermentation phase.
- Published in:
- Journal of the Institute of Brewing, 2014, v. 120, n. 1, p. 71, doi. 10.1002/jib.114
- By:
- Publication type:
- Article
11
33rd Asia Pacific Convention, 23-28 March, 2014, Ho Chi Minh City, Vietnam.
- Published in:
- Journal of the Institute of Brewing, 2014, v. 120, n. 1, p. 84, doi. 10.1002/jib.125
- Publication type:
- Article
12
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:
- Publication type:
- Article
13
Dissolved oxygen content in apple must: technological implications in cider processing.
- Published in:
- Journal of the Institute of Brewing, 2014, v. 120, n. 1, p. 65, doi. 10.1002/jib.113
- By:
- Publication type:
- Article