Pub Date : 2024-04-12DOI: 10.1080/03610470.2024.2319934
Michael A. Bryan, Annie E. Hill
Worldwide, counterfeit, illicit, and untaxed alcoholic spirits are responsible for problems with economy, labor, and public health. Estimations of counterfeit spirits range from 25% to 40% of total...
{"title":"Worldwide Illicit and Counterfeit Alcoholic Spirits: Problem, Detection, and Prevention","authors":"Michael A. Bryan, Annie E. Hill","doi":"10.1080/03610470.2024.2319934","DOIUrl":"https://doi.org/10.1080/03610470.2024.2319934","url":null,"abstract":"Worldwide, counterfeit, illicit, and untaxed alcoholic spirits are responsible for problems with economy, labor, and public health. Estimations of counterfeit spirits range from 25% to 40% of total...","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"32 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140585277","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 : 2024-04-04DOI: 10.1080/03610470.2024.2327911
Fatjona Fejzullahu, Márta Ladányi, Gabriella Kun-Farkas, Szilárd Kun
Recently, non-Saccharomyces yeasts have gained considerable attention as a novel strategy to enhance the aroma diversity of alcoholic beverages. This study explores the effect of sequential ferment...
最近，非酵母菌作为一种提高酒精饮料香气多样性的新策略受到了广泛关注。本研究探讨了连续发酵对...
{"title":"Aroma Profile of Apple Spirits Fermented With non-Saccharomyces Yeasts and Their Dynamic Changes During Maturation","authors":"Fatjona Fejzullahu, Márta Ladányi, Gabriella Kun-Farkas, Szilárd Kun","doi":"10.1080/03610470.2024.2327911","DOIUrl":"https://doi.org/10.1080/03610470.2024.2327911","url":null,"abstract":"Recently, non-Saccharomyces yeasts have gained considerable attention as a novel strategy to enhance the aroma diversity of alcoholic beverages. This study explores the effect of sequential ferment...","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"61 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140585281","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 : 2024-03-26DOI: 10.1080/03610470.2024.2319928
Maciej Ditrych, Tuur Mertens, Weronika Filipowska, Agata Soszka, Barbara Jaskula-Goiris, Gert De Rouck, Luc De Cooman, Guido Aerts, Mogens Larsen Andersen
Mashing is a decisive brewing step, affecting wort quality. Critical mashing parameters include time, temperature, pH, mash density and oxygen uptake. While the pH-dependent biochemical changes dur...
{"title":"Effect of Mashing-in pH on the Biochemical Composition and Staling Properties of the Sweet Wort","authors":"Maciej Ditrych, Tuur Mertens, Weronika Filipowska, Agata Soszka, Barbara Jaskula-Goiris, Gert De Rouck, Luc De Cooman, Guido Aerts, Mogens Larsen Andersen","doi":"10.1080/03610470.2024.2319928","DOIUrl":"https://doi.org/10.1080/03610470.2024.2319928","url":null,"abstract":"Mashing is a decisive brewing step, affecting wort quality. Critical mashing parameters include time, temperature, pH, mash density and oxygen uptake. While the pH-dependent biochemical changes dur...","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"52 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140312873","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 : 2024-03-26DOI: 10.1080/03610470.2024.2319931
Yanxin Lin, Michele R. Warmund, Misha T. Kwasniewski
Cider is often produced from difficult-to-grow heirloom apple cultivars not commonly produced in North America. As such, the value of widely grown dessert apples for fermented cider was explored, w...
{"title":"Characterization of the Volatile Composition of Fermented Ciders Made From Dessert Apple Cultivars With and Without Maceration","authors":"Yanxin Lin, Michele R. Warmund, Misha T. Kwasniewski","doi":"10.1080/03610470.2024.2319931","DOIUrl":"https://doi.org/10.1080/03610470.2024.2319931","url":null,"abstract":"Cider is often produced from difficult-to-grow heirloom apple cultivars not commonly produced in North America. As such, the value of widely grown dessert apples for fermented cider was explored, w...","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"12 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140312951","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 : 2024-03-21DOI: 10.1080/03610470.2024.2319929
Takehiko Hiura, Annie E. Hill, Ryoji Takata, Calum P. Holmes
There is an increasing drive across the global distilling industry for a greater understanding of the development of sensory properties in whisky. Origins of the fruity aroma descriptor have been r...
全球蒸馏行业都在努力提高对威士忌感官特性发展的认识。果味香气描述符的起源已被证实。
{"title":"Identification of Volatile Compounds Contributory to Mango and Tropical-Type Aroma in Whisky","authors":"Takehiko Hiura, Annie E. Hill, Ryoji Takata, Calum P. Holmes","doi":"10.1080/03610470.2024.2319929","DOIUrl":"https://doi.org/10.1080/03610470.2024.2319929","url":null,"abstract":"There is an increasing drive across the global distilling industry for a greater understanding of the development of sensory properties in whisky. Origins of the fruity aroma descriptor have been r...","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"5 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140200274","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 : 2024-03-15DOI: 10.1080/03610470.2024.2319930
Margaux Simon, Sonia Collin
At present, non-alcoholic beers and low-alcoholic beers (NABLABs) suffer from premature oxidation when fresh, and from a lack of fruity fermentation aromas. In wines, dimethylsulfide (DMS) is known...
{"title":"Increasing Dimethylsulfide and Polyfunctional Thiols, an Opportunity to Enhance the Fruity Flavors of NABLABs","authors":"Margaux Simon, Sonia Collin","doi":"10.1080/03610470.2024.2319930","DOIUrl":"https://doi.org/10.1080/03610470.2024.2319930","url":null,"abstract":"At present, non-alcoholic beers and low-alcoholic beers (NABLABs) suffer from premature oxidation when fresh, and from a lack of fruity fermentation aromas. In wines, dimethylsulfide (DMS) is known...","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"58 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140155998","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 : 2024-01-25DOI: 10.1080/03610470.2023.2294660
Nicholas A. Wendrick, Jonathan K. Lee, Mandi Chen, Pedro H. R. L. F. Ribeiro, Charles E. Barrett, Lincoln Zotarelli, Katherine Thompson-Witrick, Andrew J. MacIntosh
The state of Florida ranks third in the United States in beer production by volume, yet does not boast a commercially viable barley crop. This presents a potential market for Florida-grown barley. ...
{"title":"Evaluation of Florida-grown Barley for Brewing Applications: Yield, Fermentability, and Volatile Compounds","authors":"Nicholas A. Wendrick, Jonathan K. Lee, Mandi Chen, Pedro H. R. L. F. Ribeiro, Charles E. Barrett, Lincoln Zotarelli, Katherine Thompson-Witrick, Andrew J. MacIntosh","doi":"10.1080/03610470.2023.2294660","DOIUrl":"https://doi.org/10.1080/03610470.2023.2294660","url":null,"abstract":"The state of Florida ranks third in the United States in beer production by volume, yet does not boast a commercially viable barley crop. This presents a potential market for Florida-grown barley. ...","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"24 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139582807","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 : 2023-12-29DOI: 10.1080/03610470.2023.2267947
Josh Buhl
Equations for converting between relative density and percent by mass extract based upon physically meaningful values (rather than fitted parameters) are derived from physical principles. An exact ...
{"title":"Physical Equations Relating Extract and Relative Density","authors":"Josh Buhl","doi":"10.1080/03610470.2023.2267947","DOIUrl":"https://doi.org/10.1080/03610470.2023.2267947","url":null,"abstract":"Equations for converting between relative density and percent by mass extract based upon physically meaningful values (rather than fitted parameters) are derived from physical principles. An exact ...","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"77 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2023-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139066607","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 : 2023-12-06DOI: 10.1080/03610470.2023.2275502
Zhao Jin, Shyam Solanki, Pawel Borowicz, Thomas Balwin, Minwei Xu, Paul Schwarz
The malting industry faces a dilemma in which barley, initially containing low deoxynivalenol levels, occasionally exhibits an unexpected increase in deoxynivalenol levels during malting. In the cu...
{"title":"Aberrant Behavior of Deoxynivalenol Production in the Malting of Fusarium Head Blight Infected Barley: Mycotoxin Accumulation and Hyphal Localization in Single Kernels","authors":"Zhao Jin, Shyam Solanki, Pawel Borowicz, Thomas Balwin, Minwei Xu, Paul Schwarz","doi":"10.1080/03610470.2023.2275502","DOIUrl":"https://doi.org/10.1080/03610470.2023.2275502","url":null,"abstract":"The malting industry faces a dilemma in which barley, initially containing low deoxynivalenol levels, occasionally exhibits an unexpected increase in deoxynivalenol levels during malting. In the cu...","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"6 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138555731","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}
{"title":"Simplified Method for Measurement of Arabinoxylan Content in Wort and Beer","authors":"Makoto Kihara, Mariko Morita, Takashi Kamiya, Masahito Nanamori, Takehiro Hoki, Narushi Suda","doi":"10.1080/03610470.2023.2259265","DOIUrl":"https://doi.org/10.1080/03610470.2023.2259265","url":null,"abstract":"","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"447 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134909815","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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