Works matching IS 00469750 AND DT 2016 AND VI 122 AND IP 3
Results: 26
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
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- Article
The impact of maturation on concentrations of key odour active compounds which determine the aroma of tequila.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 369, doi. 10.1002/jib.333
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- Article
Characteristic odour compounds in shochu derived from rice koji.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 381, doi. 10.1002/jib.334
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Issue information.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 365, doi. 10.1002/jib.282
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- Article
Analysis of Daqu produced in different seasons.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 397, doi. 10.1002/jib.336
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Gene expression in wheat beer yeast strains and the synthesis of acetate esters.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 403, doi. 10.1002/jib.337
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- Article
Killer strains of Saccharomyces: application for apple wine production.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 412, doi. 10.1002/jib.338
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- Article
Effect of bacteriocin-producing Pediococcus acidilactici K10 on beer fermentation.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 422, doi. 10.1002/jib.339
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- Article
The influence of porosity of the grain medium on the flavour formation of Chinese liquor during solid-state fermentation.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 468, doi. 10.1002/jib.345
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- Article
Infrared spectral analysis of sugar profiles of worts from varying grist to liquor ratios using infusion and ramping mash styles.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 437, doi. 10.1002/jib.341
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- Article
Effect of added sulphur dioxide levels on the fermentation characteristics of strawberry wine.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 446, doi. 10.1002/jib.342
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- Article
Determination of the botanical origin of hops ( Humulus lupulus L.) using different analytical techniques in combination with statistical methods.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 452, doi. 10.1002/jib.343
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- Article
Isomerization of hop extract α-acids.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 493, doi. 10.1002/jib.349
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- Article
Ultra-high-performance liquid chromatography-high-resolution mass spectrometry based metabolomics as a strategy for beer characterization.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 430, doi. 10.1002/jib.340
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- 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
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- Article
Characteristics of beer produced from Korean six-row barley with the addition of adjuncts.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 500, doi. 10.1002/jib.350
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- 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
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- Publication type:
- Article
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
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- 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
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- Article
The chemical components in malt associated with haze formation in beer.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 524, doi. 10.1002/jib.353
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- Article
Dextrin as the main turbidity components in wort produced from major malting barley cultivars of Jiangsu province in China.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 543, doi. 10.1002/jib.356
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- Article
Physiological profiles relevant for novel alcoholic beverage design among Dekkera bruxellensis strains from different provenances.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 536, doi. 10.1002/jib.355
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- Article
Investigation of mashing regimes for low-alcohol beer production.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 508, doi. 10.1002/jib.351
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- Article
Characteristics of yeast flora in Chinese strong-flavoured liquor fermentation in the Yibin region of China.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 517, doi. 10.1002/jib.352
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- Article
Evaluation of the fermentative potential of Candida zemplinina yeasts for craft beer fermentation.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 530, doi. 10.1002/jib.354
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Press Release International Hop Standards Committee New International Calibration Standard (ICS-H2) for HPLC Analysis of Hexahydroiso- α-Acids.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 3, p. 547, doi. 10.1002/jib.357
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- Article