Volume 122; Issue 1

Journal of the Institute of Brewing

Volume 122; Issue 1

1

The analysis of raw spirits - a review of methodology

Wiśniewska, Paulina, Śliwińska, Magdalena, Dymerski, Tomasz, Wardencki, Waldemar, Namieśnik, Jacek

Journal:

Journal of the Institute of Brewing

Year:

2016

Language:

english

File:

PDF, 484 KB

english, 2016

2

Detection of culturable and viable but non-culturable cells of beer spoilage lactic acid bacteria by combined use of propidium monoazide and horA -specific polymerase chain reaction

Deng, Yang, Zhao, Junfeng, Li, Huiping, Xu, Zhenbo, Liu, Junyan, Tu, Jingxia, Xiong, Tao

Journal:

Journal of the Institute of Brewing

Year:

2016

Language:

english

File:

PDF, 412 KB

english, 2016

3

Effect of ‘wheat Qu’ addition on the formation of ethyl carbamate in Chinese rice wine with enzymatic extrusion liquefaction pretreatment

Xu, Enbo, Wu, Zhengzong, Wang, Fang, Long, Jie, Xu, Xueming, Jin, Zhengyu, Jiao, Aiquan

Journal:

Journal of the Institute of Brewing

Year:

2016

Language:

english

File:

PDF, 1.31 MB

english, 2016

4

Optimization of alcohol-free beer production by lager and cachaça yeast strains using response surface methodology

Puerari, Cláudia, Strejc, Jan, Souza, Angélica C., Karabín, Marcel, Schwan, Rosane F., Brányik, Tomáš

Journal:

Journal of the Institute of Brewing

Year:

2016

Language:

english

File:

PDF, 804 KB

english, 2016

5

Optimization of extraction parameters for quantification of fermentation volatile by-products in industrial ethanol with solid-phase microextraction and gas chromatography

Onuki, Shinnosuke, Koziel, Jacek A., Jenks, William S., Cai, Lingshuang, Rice, Somchai, van Leeuwen, J. Hans

Journal:

Journal of the Institute of Brewing

Year:

2016

Language:

english

File:

PDF, 1.02 MB

english, 2016

6

An improved HPLC method for single-run analysis of the spectrum of hop bittering compounds usually encountered in beers

Oladokun, Olayide, Smart, Katherine, Cook, David

Journal:

Journal of the Institute of Brewing

Year:

2016

Language:

english

File:

PDF, 1.43 MB

english, 2016

7

Genome comparison and evolutionary analysis of different industrial lager yeasts ( Saccharomyces pastorianus )

Chen, Peng, Dong, Jianjun, Yin, Hua, Bao, Xiaoming, Chen, Lu, He, Yang, Chen, Rong, Wan, Xiujuan, Zhao, Yuxiang, Hou, Xiaoping

Journal:

Journal of the Institute of Brewing

Year:

2016

Language:

english

File:

PDF, 1.23 MB

english, 2016

8

Issue information - TOC

Journal:

Journal of the Institute of Brewing

Year:

2016

Language:

english

File:

PDF, 80 KB

english, 2016

9

PLSR modelling of quality changes of lager and malt beer during storage

Gagula, G., Magdić, D., Horvat, D.

Journal:

Journal of the Institute of Brewing

Year:

2016

Language:

english

File:

PDF, 1.09 MB

english, 2016

10

Comparison of bacterial community in matured and degenerated pit mud from Chinese Luzhou-flavour liquor distillery in different regions

Liang, Huipeng, Luo, Qingchun, Zhang, An, Wu, Zhengyun, Zhang, Wenxue

Journal:

Journal of the Institute of Brewing

Year:

2016

Language:

english

File:

PDF, 1.01 MB

english, 2016

11

Vodka production from potato ( Solanum tuberosum L. ) using three Saccharomyces cerevisiae isolates

Menezes, Aline Galvão Tavares, Menezes, Evandro Galvão Tavares, Alves, José Guilherme Lembi Ferreira, Rodrigues, Lucas Ferreira, Cardoso, Maria das Graças

Journal:

Journal of the Institute of Brewing

Year:

2016

Language:

english

File:

PDF, 965 KB

english, 2016

12

Issue information - Information page

Journal:

Journal of the Institute of Brewing

Year:

2016

Language:

english

File:

PDF, 95 KB

english, 2016

13

Issue information - Council

Journal:

Journal of the Institute of Brewing

Year:

2016

Language:

english

File:

PDF, 28 KB

english, 2016

14

Increasing fermentable sugar yields by high-pressure treatment during beer mashing

Choi, Jung-Hwa, Kang, Jin-Won, Mijanur Rahman, A. T. M., Lee, Seung Ju

Journal:

Journal of the Institute of Brewing

Year:

2016

Language:

english

File:

PDF, 931 KB

english, 2016

15

Study on the buffering capacity of wort

Li, Hong, Liu, Fang, Kang, Lidong, Zheng, Mingjie

Journal:

Journal of the Institute of Brewing

Year:

2016

Language:

english

File:

PDF, 1.04 MB

english, 2016

16

Application of strains of Geotrichum spp. to decrease higher alcohols and to increase esters

Zhu, Jing, Shi, JunLing, Lu, Yao, Liu, LaPing, Liu, YanLin

Journal:

Journal of the Institute of Brewing

Year:

2016

Language:

english

File:

PDF, 1.00 MB

english, 2016

17

Beer metabolomics: molecular details of the brewing process and the differential effects of late and dry hopping on yeast purine metabolism

Spevacek, Ann R., Benson, Katy H., Bamforth, Charles W., Slupsky, Carolyn M.

Journal:

Journal of the Institute of Brewing

Year:

2016

Language:

english

File:

PDF, 901 KB

english, 2016

18

Analysis of the microbial communities of three kinds of Fen-Daqu by PLFAs

Zhang, Hongxia, Zhang, Xiuhong, Zhao, Jinglong, Du, Xiaowei, Ma, Bing

Journal:

Journal of the Institute of Brewing

Year:

2016

Language:

english

File:

PDF, 1.13 MB

english, 2016

19

Vitamins in brewing: presence and influence of thiamine and riboflavin on wort fermentation

Hucker, Barry, Wakeling, Lara, Vriesekoop, Frank

Journal:

Journal of the Institute of Brewing

Year:

2016

Language:

english

File:

PDF, 2.14 MB

english, 2016

20

Further purification of food-grade alcohol to make a congener-free product

Cai, Lingshuang, Rice, Somchai, Koziel, Jacek A., Jenks, William S., van Leeuwen, J. Hans

Journal:

Journal of the Institute of Brewing

Year:

2016

Language:

english

File:

PDF, 3.52 MB

english, 2016

21

Simultaneous utilization of ammonia, free amino acids and peptides during fermentative growth of Saccharomyces cerevisiae

Kevvai, Kaspar, Kütt, Mary-Liis, Nisamedtinov, Ildar, Paalme, Toomas

Journal:

Journal of the Institute of Brewing

Year:

2016

Language:

english

File:

PDF, 894 KB

english, 2016

22

Variety and germination time effect on total β-glucan, water-insoluble β-glucan, water-soluble β-glucan components and β-glucanase levels in improved sorghum varieties SK5912, KSV8 and ICSV400 before and after malting and their relationships to wort visco

Abuajah, Christian I., Ogbonna, Augustine C., Sonde, Christopher U., Offia-Olua, Blessing, Owhoeke, Elechi

Journal:

Journal of the Institute of Brewing

Year:

2016

Language:

english

File:

PDF, 1.09 MB

english, 2016

23

Evaporation behaviour of DMS in an aqueous solution at infinite dilution - a review

Scheuren, H., Baldus, M., Methner, F.-J., Dillenburger, M.

Journal:

Journal of the Institute of Brewing

Year:

2016

Language:

english

File:

PDF, 401 KB

english, 2016

24

Correlation between the amino acid content in rice wine and protein content in glutinous rice

Xie, Guang-Fa, Yang, Dong-Dong, Liu, Xing-Quan, Cheng, Xiu-Xiu, Rui, Hong-Fei, Zhou, Hui-Jun

Journal:

Journal of the Institute of Brewing

Year:

2016

Language:

english

File:

PDF, 161 KB

english, 2016

25

Effects of the cultivation period of sweet potato on the sensory quality of imo-shochu , a Japanese traditional spirit

Okutsu, Kayu, Yoshizaki, Yumiko, Kojima, Mai, Yoshitake, Kazuya, Tamaki, Hisanori, Kazunori, Takamine

Journal:

Journal of the Institute of Brewing

Year:

2016

Language:

english

File:

PDF, 611 KB

english, 2016

26

Effect of malting time, mashing temperature and added commercial enzymes on extract recovery from a Nigerian malted yellow sorghum variety

Ndubisi, C. F., Okafor, E. T., Amadi, O. C., Nwagu, T. N., Okolo, B. N., Moneke, A. N., Odibo, F. J. C., Okoro, P. M., Agu, R. C.

Journal:

Journal of the Institute of Brewing

Year:

2016

Language:

english

File:

PDF, 469 KB

english, 2016

27

Determination of ethyl carbamate in cachaças produced by selected yeast and spontaneous fermentation

Mendonça, João Guilherme Pereira, Cardoso, Maria Das Graças, Santiago, Wilder Douglas, Rodrigues, Leonardo Milani Avelar, Nelson, David Lee, Brandão, Rafaela Magalhães, da Silva, Bruno Leuzinger

Journal:

Journal of the Institute of Brewing

Year:

2016

Language:

english

File:

PDF, 1.75 MB

english, 2016

28

The reason for the preferential use of finger millet ( Eleusine coracana ) in eastern African brewing

Journal:

Journal of the Institute of Brewing

Year:

2016

Language:

english

File:

PDF, 8.21 MB

english, 2016

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