Works matching IS 00469750 AND DT 2016 AND VI 122 AND IP 3

Results: 26

A preliminary study about the influence of high hydrostatic pressure processing on the physicochemical and sensorial properties of a cloudy wheat beer.

Published in:

Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 462, doi. 10.1002/jib.344

By:

Yin, Hua;
Dong, Jianjun;
Yu, Junhong;
Chang, Zongming;
Qian, Zhonghua;
Liu, Mingli;
Huang, Shuli;
Hu, Xiaocong;
Liu, Xiaolin;
Deng, Yang;
Wang, Dongfeng

Publication type:

Article

Issue information.

Published in:: Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 365, doi. 10.1002/jib.282
Publication type:: Article

The impact of maturation on concentrations of key odour active compounds which determine the aroma of tequila.

Published in:

Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 369, doi. 10.1002/jib.333

By:

González‐Robles, Ivonne Wendolyne;
Cook, David J.

Publication type:

Article

Characteristic odour compounds in shochu derived from rice koji.

Published in:

Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 381, doi. 10.1002/jib.334

By:

Shiraishi, Yohei;
Yoshizaki, Yumiko;
Ono, Toshifumi;
Yamato, Hiroaki;
Okutsu, Kayu;
Tamaki, Hisanori;
Futagami, Taiki;
Yoshihiro, Sameshima;
Takamine, Kazunori

Publication type:

Article

Draught beer hygiene: cleaning of dispense tap nozzles.

Published in:

Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 388, doi. 10.1002/jib.335

By:

Quain, David E.

Publication type:

Article

Analysis of Daqu produced in different seasons.

Published in:

Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 397, doi. 10.1002/jib.336

By:

Xing‐lin, Han;
Shi‐ru, Jia;
Wu‐jiu, Zhang

Publication type:

Article

Gene expression in wheat beer yeast strains and the synthesis of acetate esters.

Published in:

Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 403, doi. 10.1002/jib.337

By:

Schneiderbanger, H.;
Koob, J.;
Poltinger, S.;
Jacob, F.;
Hutzler, M.

Publication type:

Article

Killer strains of Saccharomyces: application for apple wine production.

Published in:

Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 412, doi. 10.1002/jib.338

By:

Satora, P.;
Cioch, M.;
Tarko, T.;
Wołkowicz, J.

Publication type:

Article

Behaviour of ethyl caproate during the production and distillation of ethyl caproate-rich rice shochu.

Published in:

Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 486, doi. 10.1002/jib.348

By:

Tan, Li;
Yuan, Hua‐Wei;
Wang, Yan‐Fang;
Chen, Hao;
Sun, Zhao‐Yong;
Tang, Yue‐Qin;
Kida, Kenji

Publication type:

Article

Effect of bacteriocin-producing Pediococcus acidilactici K10 on beer fermentation.

Published in:

Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 422, doi. 10.1002/jib.339

By:

Kim, Minji;
Choi, Enuji;
Kim, Jinseon;
Ahn, Hyunwoo;
Han, Hojong;
Kim, Wang June

Publication type:

Article

Ultra-high-performance liquid chromatography-high-resolution mass spectrometry based metabolomics as a strategy for beer characterization.

Published in:

Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 430, doi. 10.1002/jib.340

By:

Gallart‐Ayala, Hector;
Kamleh, Muhammad Anas;
Hernández‐Cassou, Santiago;
Saurina, Javier;
Checa, Antonio

Publication type:

Article

Infrared spectral analysis of sugar profiles of worts from varying grist to liquor ratios using infusion and ramping mash styles.

Published in:

Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 437, doi. 10.1002/jib.341

By:

Fox, Glen

Publication type:

Article

Effect of added sulphur dioxide levels on the fermentation characteristics of strawberry wine.

Published in:

Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 446, doi. 10.1002/jib.342

By:

Sun, Yumei;
Zhang, Ting;
Lü, Huiwei;
Yu, Zhimin;
Li, Xianzhen

Publication type:

Article

Determination of the botanical origin of hops ( Humulus lupulus L.) using different analytical techniques in combination with statistical methods.

Published in:

Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 452, doi. 10.1002/jib.343

By:

Ocvirk, Miha;
Grdadolnik, Jože;
Košir, Iztok Jože

Publication type:

Article

The influence of porosity of the grain medium on the flavour formation of Chinese liquor during solid-state fermentation.

Published in:

Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 468, doi. 10.1002/jib.345

By:

Jiang, Zhu Mao;
Chen, Yao;
Wang, De Liang;
Wang, Xu Liang;
Shang, Ke;
Zhang, Song;
Li, Yao Yao

Publication type:

Article

Transfer of caesium and potassium from Japanese apricot ( Prunus mume Sieb.et Zucc.) to Japanese apricot liqueur ( Ume liqueur).

Published in:

Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 473, doi. 10.1002/jib.346

By:

Okuda, Masaki;
Akao, Takeshi;
Sumihiro, Masanori;
Mizuno, Megumi;
Goto‐Yamamoto, Nami

Publication type:

Article

The overexpression of DUR1,2 and deletion of CAR1 in an industrial Saccharomyces cerevisiae strain and effects on nitrogen catabolite repression in Chinese rice wine production.

Published in:

Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 480, doi. 10.1002/jib.347

By:

Wu, Dianhui;
Li, Xiaomin;
Lu, Jian;
Chen, Jian;
Xie, Guangfa;
Zhang, Liang

Publication type:

Article

Isomerization of hop extract α-acids.

Published in:

Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 493, doi. 10.1002/jib.349

By:

Kostrzewa, Dorota;
Dobrzyńska–Inger, Agnieszka;
Rój, Edward;
Grzęda, Karolina;
Kozłowski, Kazimierz

Publication type:

Article

Characteristics of beer produced from Korean six-row barley with the addition of adjuncts.

Published in:

Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 500, doi. 10.1002/jib.350

By:

Han, Hojong;
Kim, Jinseon;
Choi, Eunji;
Ahn, Hyunwoo;
Kim, Wang June

Publication type:

Article

Investigation of mashing regimes for low-alcohol beer production.

Published in:

Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 508, doi. 10.1002/jib.351

By:

Ivanov, Kiril;
Petelkov, Ivan;
Shopska, Vesela;
Denkova, Rositsa;
Gochev, Velizar;
Kostov, Georgi

Publication type:

Article

Characteristics of yeast flora in Chinese strong-flavoured liquor fermentation in the Yibin region of China.

Published in:

Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 517, doi. 10.1002/jib.352

By:

You, Ling;
Wang, Song;
Zhou, Ruiping;
Hu, Xianqiang;
Chu, Yuanjian;
Wang, Tao

Publication type:

Article

Evaluation of the fermentative potential of Candida zemplinina yeasts for craft beer fermentation.

Published in:

Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 530, doi. 10.1002/jib.354

By:

Estela‐Escalante, W. D.;
Rosales‐Mendoza, S.;
Moscosa‐Santillán, M.;
González‐Ramírez, J. E.

Publication type:

Article

The chemical components in malt associated with haze formation in beer.

Published in:

Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 524, doi. 10.1002/jib.353

By:

Ye, Lingzhen;
Huang, Yuqing;
Li, Mei;
Li, Chengdao;
Zhang, Guoping

Publication type:

Article

Physiological profiles relevant for novel alcoholic beverage design among Dekkera bruxellensis strains from different provenances.

Published in:

Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 536, doi. 10.1002/jib.355

By:

Kranjc, Luka;
Čadež, Neža;
Šergan, Matej;
Gjuračić, Krešimir;
Raspor, Peter

Publication type:

Article

Dextrin as the main turbidity components in wort produced from major malting barley cultivars of Jiangsu province in China.

Published in:

Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 543, doi. 10.1002/jib.356

By:

Cai, Guolin;
Li, Xiaomin;
Zhang, Chendong;
Zhang, Ming;
Lu, Jian

Publication type:

Article

Press Release International Hop Standards Committee New International Calibration Standard (ICS-H2) for HPLC Analysis of Hexahydroiso- α-Acids.

Published in:

Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 547, doi. 10.1002/jib.357

By:

Biendl, Martin;
Foster, Bob

Publication type:

Article