Pub Date : 2024-08-28DOI: 10.1080/03610470.2024.2360352
Jacob F. Cramer, Tove Bladt, Andrew Fratianni, Sven Schoenenberg, Jens Eiken
Chill-haze is a well-known concern for brewers and most commonly involves polyphenols that interact with proline-rich hordein proteins in beers. An effective haze-suppressing effect has previously ...
{"title":"New Proline-Specific Endoprotease for Improved Colloidal Beer Stability and Gluten Reduction","authors":"Jacob F. Cramer, Tove Bladt, Andrew Fratianni, Sven Schoenenberg, Jens Eiken","doi":"10.1080/03610470.2024.2360352","DOIUrl":"https://doi.org/10.1080/03610470.2024.2360352","url":null,"abstract":"Chill-haze is a well-known concern for brewers and most commonly involves polyphenols that interact with proline-rich hordein proteins in beers. An effective haze-suppressing effect has previously ...","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142203278","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-08-26DOI: 10.1080/03610470.2024.2379636
Christian Schubert, Scott Lafontaine, Sarah Thörner, Nils Rettberg
Pasteurisation is a common technique to achieve microbial stability of beer. In dry hopped beer, pasteurisation is the ultimate measure to assure product quality and consumer safety. To gain insigh...
{"title":"Impact of Pasteurisation on Terpenes, Terpenoids, Aldehydes and Esters in Hoppy Ales on Ageing","authors":"Christian Schubert, Scott Lafontaine, Sarah Thörner, Nils Rettberg","doi":"10.1080/03610470.2024.2379636","DOIUrl":"https://doi.org/10.1080/03610470.2024.2379636","url":null,"abstract":"Pasteurisation is a common technique to achieve microbial stability of beer. In dry hopped beer, pasteurisation is the ultimate measure to assure product quality and consumer safety. To gain insigh...","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142203194","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-08-13DOI: 10.1080/03610470.2024.2371744
Michael Lentz
Brettanomyces yeasts are considered spoilage organisms in commercial fermentation settings; however, some historical beer styles and several modern specialty beer styles rely on Brettanomyces for u...
{"title":"Characterization of Brettanomyces bruxellensis Phenolic Acid Decarboxylase Enzyme Expressed in Escherichia coli","authors":"Michael Lentz","doi":"10.1080/03610470.2024.2371744","DOIUrl":"https://doi.org/10.1080/03610470.2024.2371744","url":null,"abstract":"Brettanomyces yeasts are considered spoilage organisms in commercial fermentation settings; however, some historical beer styles and several modern specialty beer styles rely on Brettanomyces for u...","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142203279","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-11DOI: 10.1080/03610470.2024.2353412
Keith Lacy, Rita Mormando, Jeremy R. Smith, Patrick A. Gibney, Lance M. Shaner, Laura T. Burns
With the sustained popularity of hazy IPAs, brewers have explored multiple approaches to maximizing stable haze that will remain in suspension throughout the shelf life of the beer. Our recent inve...
{"title":"Identification of the Yeast Mannoprotein Gene HZY1 as a Key Genetic Determinant for Yeast-Derived Haze in Beer","authors":"Keith Lacy, Rita Mormando, Jeremy R. Smith, Patrick A. Gibney, Lance M. Shaner, Laura T. Burns","doi":"10.1080/03610470.2024.2353412","DOIUrl":"https://doi.org/10.1080/03610470.2024.2353412","url":null,"abstract":"With the sustained popularity of hazy IPAs, brewers have explored multiple approaches to maximizing stable haze that will remain in suspension throughout the shelf life of the beer. Our recent inve...","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141612507","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-10DOI: 10.1080/03610470.2024.2358637
Kangling He, Jianping Tian, Xinjun Hu, Xue Fei, Lipeng Han, Yuexiang Huang, Yan Liang, Liangliang Xie, Haili Yang, Dan Huang
Wheat protein and fat contents directly affect the flavor and yield of liquor. This study utilized hyperspectral imaging (HSI) technology along with an integrated learning model to rapidly and non-...
{"title":"Rapid and Non-Destructive Determination of the Protein and Fat Contents in Wheat by Hyperspectral Imaging Combined with AdaBoost-SVR Modeling","authors":"Kangling He, Jianping Tian, Xinjun Hu, Xue Fei, Lipeng Han, Yuexiang Huang, Yan Liang, Liangliang Xie, Haili Yang, Dan Huang","doi":"10.1080/03610470.2024.2358637","DOIUrl":"https://doi.org/10.1080/03610470.2024.2358637","url":null,"abstract":"Wheat protein and fat contents directly affect the flavor and yield of liquor. This study utilized hyperspectral imaging (HSI) technology along with an integrated learning model to rapidly and non-...","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141612600","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Yeast products either active dry yeast or liquid yeast are used for beer brewing. Dry yeast offers advantages over liquid yeast, including longer shelf life, easier storage and transportation, conv...
{"title":"Rapid Adaptability and Regulation of Physiological Status of Lager Yeast Ensure Its Activity During Dehydration","authors":"Jinjing Wang, Xuerong Fu, Feiyun Zheng, Chunfeng Liu, Chengtuo Niu, Qi Li","doi":"10.1080/03610470.2024.2345504","DOIUrl":"https://doi.org/10.1080/03610470.2024.2345504","url":null,"abstract":"Yeast products either active dry yeast or liquid yeast are used for beer brewing. Dry yeast offers advantages over liquid yeast, including longer shelf life, easier storage and transportation, conv...","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141612512","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-28DOI: 10.1080/03610470.2024.2350108
Marcos Edgar Herkenhoff
The global craft beer market is witnessing substantial growth, with a particular spotlight on sour beers. These unique brews are created through lactic fermentation initiated by lactic acid bacteri...
全球精酿啤酒市场正在大幅增长，其中酸啤酒尤其受到关注。这些独特的啤酒是由乳酸菌通过乳酸发酵产生的。
{"title":"The Probiotic Paradox: Thriving in High-Hopped Sour Beer","authors":"Marcos Edgar Herkenhoff","doi":"10.1080/03610470.2024.2350108","DOIUrl":"https://doi.org/10.1080/03610470.2024.2350108","url":null,"abstract":"The global craft beer market is witnessing substantial growth, with a particular spotlight on sour beers. These unique brews are created through lactic fermentation initiated by lactic acid bacteri...","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141586915","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Saccharomyces cerevisiae can metabolize sugars to produce ethanol and secondary metabolites that contribute to the complex flavor profile of Baijiu, a traditional Chinese distilled beverage. The ye...
酿酒酵母能代谢糖类，产生乙醇和次级代谢产物，从而使中国传统蒸馏饮料白酒具有复杂的风味。该酵...
{"title":"Screening of a High Ethanol-Producing Saccharomyces cerevisiae Strain and Its Effects on the Dynamics of the Microbial Community and Flavor During Baijiu Solid-State Fermentation","authors":"Shuyuan Huang, Hui Qin, Changhao Yu, Mengyang Huang, Yuqing Che, Chong Ma, Shenghui Pu, Xiamin Huang, Caihong Shen, Jing Yu, Ping Song","doi":"10.1080/03610470.2024.2338999","DOIUrl":"https://doi.org/10.1080/03610470.2024.2338999","url":null,"abstract":"Saccharomyces cerevisiae can metabolize sugars to produce ethanol and secondary metabolites that contribute to the complex flavor profile of Baijiu, a traditional Chinese distilled beverage. The ye...","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141508184","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-03DOI: 10.1080/03610470.2024.2338609
Carolina Maia, David J. Cook
{"title":"Storability and Brewing Quality of Corn Grits: Impacts of Storage Temperature, Particle Size and Key Compositional Factors","authors":"Carolina Maia, David J. Cook","doi":"10.1080/03610470.2024.2338609","DOIUrl":"https://doi.org/10.1080/03610470.2024.2338609","url":null,"abstract":"","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141271202","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-05-13DOI: 10.1080/03610470.2024.2341532
Makoto Kihara, Yoichi Kozaki, K. Takoi, Chikako Shimizu, K. Ogushi, T. Hoki
{"title":"Malting and Brewing Performance of β-Amylase-Deficient Barley","authors":"Makoto Kihara, Yoichi Kozaki, K. Takoi, Chikako Shimizu, K. Ogushi, T. Hoki","doi":"10.1080/03610470.2024.2341532","DOIUrl":"https://doi.org/10.1080/03610470.2024.2341532","url":null,"abstract":"","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140985031","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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