Volatile fingerprinting differentiates diverse-aged craft beers

Volatile compound fingerprinting of mixed-culture fermentations.

With the advent of the -omics era, classical technology platforms, such as hyphenated mass spectrometry, are currently undergoing a transformation toward high-throughput application. These novel platforms yield highly detailed metabolite profiles in large numbers of samples. Such profiles can be used as fingerprints for the accurate identification and classification of samples as well as for th...

Volatile Losses from Aged Field Sediments

PURPOSE: This technical note describes laboratory investigations conducted to obtain flux data from contaminated aged field sediments and a laboratory spiked sediment for the emission of volatile organic chemicals (VOCs) from sediment exposed to the atmosphere. These data are being used to develop and validate predictive volatile emissions models. Laboratory experimental techniques and results ...

Clifford Beers

A great reformer has passed on. Clifford Whittingham Beers died on July 9th, 1943, at Providence, U.S.A., but his fine enthusiastic and farseeing spirit has left behind it work which persists and grows. At a time when such ideas as his were regarded as almost too progressive, and, in some quarters indeed, as subversive and revolutionary, he, a recovered patient, demonstrated the value of indivi...

Use of Non-Saccharomyces Yeasts in Bottle Fermentation of Aged Beers

Bottle fermented and brewed beers are reaching more recognition in present days due to their high sensory complexity. These beers normally are produced by an initial tank fermentation to metabolize the sugars obtaining the typical alcoholic degree, and later the foam and CO2 pressure is produced by subsequent bottle fermentation. The sensory profile is improved by the formation of some fermenta...

2012 Beers Criteria.