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The impact of lager brewing yeasts on flavor stability of pilot-scale beer during storage
The aim of the present study was to investigate the impact of two lager brewing yeasts (KVL001 and KVL018), known to produce different levels of...
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Study of the influence of hop polyphenols on the sensory stability of lager beer
Improving the sensory stability of beer is still a motivating challenge for brewing research Some hop constituents, polyphenols and alpha-acids are...
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Effectiveness of Water Hyacinth Biochar as a Potential Adsorbent in Solid-Phase Extraction Together with Liquid Chromatography-Mass Spectrometry for Determination of Pesticide Residues in Lager Beer
In this work, we present the development and validation of an extraction analytical method for determination and quantification of 18 pesticides...
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Static or dynamic dry-hop** of beer: a comparison of analytical and sensory beer profiles
Dry-hop** is widely used by breweries of all sizes to achieve an intense hop aroma. Static (5-day) and dynamic (120-min) dry-hop** was compared...
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Effects of the mashing process on polyphenols and antiradical activity of beer
Mashing is one of the key steps in beer brewing which influences the sensory quality of beer. Polyphenols can affect the quality and stability of...
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Effects on beer colloidal stability of full-scale brewing with adjuncts, enzymes, and finings
This study investigated the effects on beer colloidal stability of full-scale brewing with adjuncts, enzymes, and finings. Industrial lager beers...
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Complex Coulometric Evaluation of the Antioxidant Properties of Beer
AbstractThe reactivity of coulometric titrants (bromine, iodine, and hexacyanoferrate(III) ions) with respect to the antioxidants (AOs) of beer is...
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Gluten-free beer with unmalted millet
The possibility of using unmalted millet with the help of the enzymes for the production of gluten-free beer was investigated. The enzymes under...
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Raw Material for Beer Manufacturing
Malt, the principal brewing raw material, contains extractable components and enzymes. Barley is the main raw material used in making beer, second...
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Market Share of Beer
The Indian beer market is growing due to rising disposable income, low-alcohol preferences, and societal acceptance. Major companies like Mohan...
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Probiotic Beer
The demand for functional beverages that provide health benefits to consumers has increased in recent years. In this sense, several studies...
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Relationship among EPR oxidative stability and spectrophotometric parameters connected to antioxidant activity in beer samples
A relationship between EPR and spectrophotometric parameters related to beer staling and antioxidant activity, was identified. AUC (area under the...
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Evaluation of microtiter plate as a high-throughput screening platform for beer fermentation
Downscaling the anaerobic fermentation in a microtiter plate (MTP) facilitates high throughput screening (HTS) applications. This study investigates...
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Influence of dextrins and β-glucans on palate fullness and mouthfeel of beer
Palate fullness ( PF ) and mouthfeel are important sensory attributes influencing beer quality. The molar mass of starch (dextrins) and non-starch...
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Impact of the genetic improvement of fermenting yeasts on the organoleptic properties of beer
The brewing industry has experienced a significant boom in recent years through the emergence of, on the one hand, craft breweries that produce beers...
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Impact of storage conditions on the oxidative stability of beer
The impact of different storage conditions on the generation of radicals was evaluated through electronic paramagnetic resonance (EPR) detection of...
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The Influence of Transport and Storage Conditions on Beer Stability—a Systematic Review
Flavour stability is probably the most critical quality challenge brewers currently face, a concern transverse to all beer styles. Beer flavour...
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Unsupervised data fusion and interpretation through cluster analysis on biplot projections: craft beer and gin case studies
In the process of data modelling, interpretation of the results in a straightforward manner is often challenging. The model’s statistical performance...
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Targeted phenolic profile of radler beers by HPLC-ESI-MS/MS: the added value of hesperidin to beer antioxidants
The well-known health beneficial properties of beer are mainly due to phenolic antioxidants. Citrus-flavored beers represent a growing side-market in...
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Increased volatile thiol release during beer fermentation using constructed interspecies yeast hybrids
Interspecies hybridization has been shown to be a powerful tool for develo** and improving brewing yeast in a number of industry-relevant respects....
