منابع مشابه
[Analysis of fumonisin B1 and B2 in beer and raw materials of beer by liquid chromatography/tandem mass spectrometry].
A simple method for analysis of fumonisin B1 (FB1) and fumonisin B2 (FB2) in beer and raw materials of beer using liquid chromatography-electrospray ionization tandem mass spectrometry (LC/MS/MS) was developed. Samples were prepared and purified by using solid-phase extraction columns (SAX). The LC separation was performed with an octadecylated silica column at a flow-rate of 0.2 mL/min, using ...
متن کاملBacteria, biochemical changes and sensory characterization of sorghum lager beer production
This study was conducted to identify bacteria encountered and some biochemical changes which occurred during the production of sorghum lager beer. Sensory evaluation was also carried out to compare physical properties of the beer with industrially manufactured lager beer. Erwinia, Enterobacter, Bacillus, Flavobacterium, Streptococcus, Acetobacter Lactobacillus, Acinetobacter and Aerococcus spec...
متن کاملFurther insights into the role of methional and phenylacetaldehyde in lager beer flavor stability.
This work attempts to measure the importance of methional and phenylacetaldehyde on the flavor stability of beer, as direct participants or as indicators of aroma deterioration. A trained sensory panel identified the most important descriptors related to the typical aroma of aged beer: "malty", "honey-like", "cooked potato", and "metallic". By GC-olfactometry analysis, six aromatic zones relate...
متن کاملEncapsulation of brewing yeast in alginate/chitosan matrix: lab-scale optimization of lager beer fermentation
Two mathematical models were developed for studying the effect of main fermentation temperature (TMF), immobilized cell mass (MIC) and original wort extract (OE) on beer fermentation with alginate-chitosan microcapsules with a liquid core. During the experiments, the investigated parameters were varied in order to find the optimal conditions for beer fermentation with immobilized cells. The bas...
متن کاملEvidence for a Far East Asian origin of lager beer yeast
Lager-brewing arose in 15th century Bavaria [1] and is nowadays the most popular technique for alcoholic beverage production in the world. The technique is characterized by low temperature fermentation using the domesticated yeast Saccharomyces pastorianus (synonym S. carlsbergensis). It has been clear that the lager yeast is a hybrid with one portion of its genome having originated from S. cer...
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ژورنال
عنوان ژورنال: Journal of the Institute of Brewing
سال: 1910
ISSN: 0046-9750
DOI: 10.1002/j.2050-0416.1910.tb04697.x