The science and art of making beer, likely the oldest liquid fermented by humans, stretches over millennia. Production typically involves boiling beer wort together with hops, which acts as a natural preservative, but the generated iso-a-acids are known to be prone to decomposition, and consequently, more stable reduced hops extracts, such as the tetrahydro-iso-a-acids, have been developed. The...

Partitioning of organic solutes between water and polyamide layer of RO and NF membranes: Correlation to rejection Adi Ben-David a, Sarit Bason a, Juergen Jopp b, Yoram Oren a, Viatcheslav Freger a,c,∗ a Department of Desalination and Water Treatment, Zuckerberg Institute for Water Research and Unit of Environmental Engineering, Ben-Gurion University of the Negev, POB 635, Beer-Sheva 84105, Isr...

The fermentation of sugars to alcohol is used for a number of different applications, most notably the production of alcoholic beverages. The beer and wine industry ferment extracts of barley and grapes respectively to produce numerous alcoholic beverages, while distilleries further concentrate ethanol using the evaporation and condensation differences of ethanol and water. Ethanol can be bioch...

In the present work, a practical method for determination of the basic physicochemical parameters of beer real extract, alcohol and biomass concentration based on the amount of produced CO2 during the fermentation is investigated. The method was applied for determination of biomass concentration in immobilized preparations after its approbation with analytical data for beer fermentations with f...

Lactic acid bacteria (LAB) are the most common beer-spoilage bacteria regardless of beer type, and thus pose significant problems for the brewery industry. The aim of this study was to investigate the genetic mechanisms involved in the ability of the hard-to-culture beer-spoilage bacterium Lactobacillus acetotolerans to enter into the viable putative non-culturable (VPNC) state. A genome-wide t...

OBJECTIVE Despite the importance of action components in information processing models of substance-use motivation, there has been relatively little research that has specifically examined the effects of behavioral cues on motivation to use alcohol. The current study examined the effects of action priming on alcohol-use motivation. METHOD One hundred and eighty-eight hazardous drinkers comple...

J. Inst. Brew. 116(1), 14–22, 2010 Lactic acid bacteria are the most frequently encountered beerspoilage bacteria, and they may render beer undrinkable due to the production of lactic acid, diacetyl, and turbidity. Microbrewed beer is typically sold unpasteurised, leaving it more susceptible to spoilage by lactic acid bacteria. In this study, the incidence of lactic acid bacteria in bottled mic...

An analytical method was developed for the identification and quantification of 15 mycotoxins (patulin, nivalenol, deoxynivalenol, aflatoxin B(1), B(2), G(1), G(2), M(1), T-2 toxin, HT-2 toxin, zearalenone, fumonisin B(1), B(2), B(3), and ochratoxin A) in beer-based drinks (beer, low-malt beer, new genre, and nonalcoholic) by a modified QuEChERS method and an ultra-high-performance liquid chrom...

Publication output is the standard by which scientific productivity is evaluated. Despite a plethora of papers on the issue of publication and citation biases, no study has so far considered a possible effect of social activities on publication output. One of the most frequent social activities in the world is drinking alcohol. In Europe, most alcohol is consumed as beer and, based on well know...