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Genetic and Malt Quality Diversity of East Asian Two-Rowed Barley Accessions in Relationship to North American Malting Barley 东亚双棱大麦与北美麦芽的遗传及品质多样性
Cerevisia
Pub Date : 2013-07-01 DOI: 10.1016/j.cervis.2013.09.011
G. Tai YU, J.D. Franckowiak, R.D. Horsley, P.B. Schwarz
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引用次数: 0
Impact of Storage Temperature on Lager Brewing Yeast Viability, Glycogen, Trehalose, and Fatty Acid Content 贮藏温度对酿酒酵母活力、糖原、海藻糖和脂肪酸含量的影响
Cerevisia
Pub Date : 2013-07-01 DOI: 10.1016/j.cervis.2013.09.017
Somani, F. Bealin-Kelly, B. Axcell, K.A. Smart
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引用次数: 0
Determination of Sulfite in Beer Based on Fluorescent Derivatives and Liquid Chromatographic Separation 荧光衍生物-液相色谱分离法测定啤酒中的亚硫酸盐
Cerevisia
Pub Date : 2013-07-01 DOI: 10.1016/j.cervis.2013.09.038
V. Abrahamsson, S. Hoff, N.J. Nielsen, M.N. Lund, M.L. Andersen
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引用次数: 0
Revue sur les étonnantes analogies et les différences relevées entre un cône de houblon et une baie de raisin 回顾啤酒花锥和葡萄浆果之间惊人的相似和不同
Cerevisia
Pub Date : 2013-07-01 DOI: 10.1016/j.cervis.2013.09.041
Jacques Gros, Marie-Lucie Kankolongo Cibaka, Sonia Collin

Nous relations récemment combien l’information abondante relative aux voies de formation des thiols polyfonctionnels du vin pouvait aider le brasseur à optimiser les arômes citronnés ou exotiques de sa bière (Gros et al., 2011, Gros et al., 2012, Gros et al., 2013a, Gros et al., 2013b, Nizet et al., 2013). Les analogies sont nombreuses entre ces deux matrices et tant les œnologues que les brasseurs peuvent tirer profit de cette complémentarité.

Dans cette revue bibliographique, le lecteur trouvera une description comparative du cône de houblon et de la baie de raisin. La première partie se focalise sur les aspects relatifs à leur culture et leur anatomie ainsi que sur les tendances actuelles en matière de sélection. Nous passerons ensuite en revue leurs différents constituants chimiques (constituants majeurs - Partie II, arômes - Partie III, polyphénols - Partie IV).

我们最近关系多少信息培训渠道相对充裕的苯二硫醇的葡萄酒可以帮助酿酒师优化citronnés香料或外来啤酒(et al ., 2011),大型批发et al ., et al ., 2012),批发、2013a批发et al, 2013b Nizet et al ., 2013)。这两种基质之间有许多相似之处，酿酒师和酿酒商都可以从这种互补性中获益。在这篇文献综述中，读者可以找到啤酒花锥和葡萄浆果的比较描述。第一部分集中在它们的培养和解剖方面，以及当前的选择趋势。然后我们将回顾它们的不同化学成分(主要成分-第二部分，调味料-第三部分，多酚-第四部分)。
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引用次数: 3
Impact of Mashing Conditions on Extract, Its Fermentability, and the Levels of Wort Free Amino Nitrogen (FAN), β-Glucan, and Lipids 捣碎条件对麦芽汁提取物、发酵性及游离氨基氮(FAN)、β-葡聚糖和脂质水平的影响
Cerevisia
Pub Date : 2013-07-01 DOI: 10.1016/j.cervis.2013.09.006
D.E. Evans, M. Goldsmith, K.S. Redd, R. Nischwitz, A. Lentini
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引用次数: 0
A Review of Molecular Methods for Microbial Community Profiling of Beer and Wine 啤酒和葡萄酒微生物群落分析的分子方法综述
Cerevisia
Pub Date : 2013-07-01 DOI: 10.1016/j.cervis.2013.09.021
N.A. Bokulich, C.W. Bamforth, D.A. Mills
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引用次数: 22
Wort Free Amino Nitrogen Analysis Adapted to a Microplate Format 麦汁游离氨基氮分析适用于微孔板格式
Cerevisia
Pub Date : 2013-07-01 DOI: 10.1016/j.cervis.2013.09.013
M.R. Schmitt, A.D. Budde
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引用次数: 2
How the Method of Beer Dispense Influences the Served CO2 Content and the Sensory Profile of Beer 啤酒配药方法对啤酒的CO2含量和口感有何影响
Cerevisia
Pub Date : 2013-07-01 DOI: 10.1016/j.cervis.2013.09.014
P. Kosin, J. Savel, D.E. Evans, A. Broz
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引用次数: 0
Cell Cycle Synchrony of Propagated and Recycled Lager Yeast and Its Impact on Lag Phase in Fermenter 繁殖和再生啤酒酵母细胞周期同步性及其对滞后期的影响
Cerevisia
Pub Date : 2013-07-01 DOI: 10.1016/j.cervis.2013.09.002
K.J. Miller, W.G. Box, C.A. Boulton, K.A. Smart
{"title":"Cell Cycle Synchrony of Propagated and Recycled Lager Yeast and Its Impact on Lag Phase in Fermenter","authors":"K.J. Miller,&nbsp;W.G. Box,&nbsp;C.A. Boulton,&nbsp;K.A. Smart","doi":"10.1016/j.cervis.2013.09.002","DOIUrl":"https://doi.org/10.1016/j.cervis.2013.09.002","url":null,"abstract":"","PeriodicalId":100228,"journal":{"name":"Cerevisia","volume":"38 2","pages":"Page 51"},"PeriodicalIF":0.0,"publicationDate":"2013-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.cervis.2013.09.002","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"137082153","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Direct Supplementation of Yeast with Lipids as a Means to Reduce Sulfur Dioxide Formation 酵母直接添加脂质作为减少二氧化硫形成的手段
Cerevisia
Pub Date : 2013-07-01 DOI: 10.1016/j.cervis.2013.09.016
M. James
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引用次数: 0
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