Works matching IS 00469750 AND DT 2019 AND VI 125 AND IP 1

Results: 23

Big thanks to all the reviewers in 2018.

Published in:: Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 178, doi. 10.1002/jib.559
Publication type:: Article

Impact of fining agents on the volatile composition of sparkling mead.

Published in:

Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 125, doi. 10.1002/jib.549

By:

Pascoal, Ananias;
Anjos, Ofélia;
Feás, Xesús;
Oliveira, José M.;
Estevinho, Letícia M.

Publication type:

Article

The aromatic volatile composition of Lonicera edulis wines produced with three different strains of Saccharomyces cerevisiae.

Published in:

Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 100, doi. 10.1002/jib.542

By:

Yang, Hua;
Wu, Dianhui;
Guo, Dejun;
Lu, Jian

Publication type:

Article

Rehydration of active dried yeast: impact on strength and stiffness of yeast cells measured using microelectromechanical systems.

Published in:

Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 53, doi. 10.1002/jib.548

By:

Barazani, Bruno;
Piercey, Marta;
Paulson, Allan;
Warnat, Stephan;
Hubbard, Ted;
MacIntosh, Andrew J.

Publication type:

Article

Variation in maltose in sweet wort from barley malt and rice adjuncts with differences in amylose structure.

Published in:

Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 18, doi. 10.1002/jib.546

By:

Fox, G.;
Yu, W.;
Nischwitz, R.;
Harasymow, S.

Publication type:

Article

Analysis of physical impurities in regenerated solutions used in cleaning brewing systems.

Published in:

Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 83, doi. 10.1002/jib.545

By:

Piepiórka‐Stepuk, Joanna

Publication type:

Article

Microbial succession and metabolite changes during the fermentation of Chinese light aroma‐style liquor.

Published in:

Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 162, doi. 10.1002/jib.544

By:

Wang, Haiyan;
Xu, Yan

Publication type:

Article

Isolation of a lager yeast with an increased copy number of the YCK1 gene and high fermentation performance.

Published in:

Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 47, doi. 10.1002/jib.543

By:

Oomuro, Mayu;
Motoyama, Yasuo;
Watanabe, Tetsuya

Publication type:

Article

Physicochemical changes in barley starch during malting.

Published in:

Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 10, doi. 10.1002/jib.547

By:

Contreras‐Jiménez, Brenda;
Del Real, Alicia;
Millan‐Malo, Beatriz M.;
Gaytán‐Martínez, Marcela;
Morales‐Sánchez, Eduardo;
Rodríguez‐García, Mario E.

Publication type:

Article

Thermosonication and inactivation of viable putative non‐culturable Lactobacillus acetotolerans in beer.

Published in:

Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 75, doi. 10.1002/jib.541

By:

Yin, Hua;
Hao, Junguang;
Zhu, Yinglian;
Li, Yan;
Wang, Fengwu;
Deng, Yang

Publication type:

Article

Impact of malolactic fermentation on the volatile composition of Turkish Kalecik karası red wines.

Published in:

Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 92, doi. 10.1002/jib.540

By:

Celik, Z.D.;
Cabaroglu, T.;
Krieger‐Weber, S.

Publication type:

Article

Effect of γ‐aminobutyric acid supplementation on the composition of Chinese rice wine.

Published in:

Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 110, doi. 10.1002/jib.539

By:

Gong, Jinyan;
Wang, Jingjing;
Jin, Yuxiao;
Xiao, Gongnian;
You, Yuru;
Yuan, Haina;
Li, Ling;
Huang, Jun;
Liu, Shiwang;
Mao, Jianwei;
Li, Bobin

Publication type:

Article

Low‐molecular‐weight materials from heavily roasted barley and malt with strong foam‐stabilising potential.

Published in:

Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 39, doi. 10.1002/jib.538

By:

Kanauchi, Makoto;
Kultgen, Emily;
Bamforth, Charles

Publication type:

Article

Identification of microorganisms producing lactic acid during solid‐state fermentation of Maotai flavour liquor.

Published in:

Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 171, doi. 10.1002/jib.537

By:

Yang, Fan;
Chen, Liangqiang;
Liu, Yanfeng;
Li, Jianghua;
Wang, Li;
Chen, Jian

Publication type:

Article

Bioethanol production from sugar beet molasses and thick juice by free and immobilised Saccharomyces cerevisiae.

Published in:

Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 134, doi. 10.1002/jib.536

By:

Vučurović, Vesna M.;
Puškaš, Vladimir S.;
Miljić, Uroš D.

Publication type:

Article

Influence of transport and storage conditions on beer quality and flavour stability.

Published in:

Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 60, doi. 10.1002/jib.535

By:

Jaskula‐Goiris, B.;
De Causmaecker, B.;
De Rouck, G.;
Aerts, G.;
Paternoster, A.;
Braet, J.;
De Cooman, L.

Publication type:

Article

Phenolic profile of blackberry wine produced using Korean winemaking techniques in earthenware jars.

Published in:

Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 118, doi. 10.1002/jib.534

By:

Joh, Youri;
McGlynn, William G.

Publication type:

Article

Namibian opaque beer: a review.

Published in:

Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 4, doi. 10.1002/jib.533

By:

Embashu, Werner;
Iileka, Ottilie;
Nantanga, Komeine K.M.

Publication type:

Article

Genetic and environmental impact on protein profiles in barley and malt.

Published in:

Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 28, doi. 10.1002/jib.532

By:

Luo, Hao;
Harasymow, Stefan;
Paynter, Blakely;
MacLeod, Aaron;
Izydorczyk, Marta S.;
O'Donovan, John T.;
Li, Chengdao

Publication type:

Article

Effect of antioxidants on dimethyl sulphoxide reduction and impact on dimethyl sulphide formation during beer storage.

Published in:

Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 69, doi. 10.1002/jib.531

By:

Baldus, Matthias;
Methner, Frank‐Jürgen

Publication type:

Article

Tetramethylpyrazine in Chinese sesame flavour liquor and changes during the production process.

Published in:

Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 155, doi. 10.1002/jib.527

By:

Zhang, Wenqing;
Si, Guanru;
Li, Jinglei;
Ye, Ming;
Feng, Shoushuai;
Mei, Jie;
Yang, Qinghua;
Wang, Jiasheng;
Zhou, Ping

Publication type:

Article

Characterisation of flavour compounds in Biska – a herbal spirit produced with mistletoe.

Published in:

Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 143, doi. 10.1002/jib.526

By:

Hanousek Čiča, Karla;
Rupert, Maja;
Koczoń, Piotr;
Derewiaka, Dorota;
Gajdoš‐Kljusurić, Jasenka;
Petravić‐Tominac, Vlatka;
Mrvčić, Jasna;
Stanzer, Damir

Publication type:

Article

Issue information.

Published in:: Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 1, doi. 10.1002/jib.513
Publication type:: Article