Decreasing alcohol in beer and increasing the pleasure of lower alcohol beers is a potential way to limit total alcohol consumption. Consumers' willingness to drink alcohol-reduced beers is mainly limited by unfavorable flavor characteristics that arise during consumption. To investigate the temporal flavor dominance during consumption, we analyzed the five most dominant beer flavors from nine ...

Despite the fact that beer is produced on a large scale, the effects of pesticide residues on beer have been rarely investigated. In this study, we used micro-brewing settings to determine the effect of triadimefon on the growth of Saccharomyces cerevisiae and beer flavor. The yeast growth in medium was significantly inhibited (45%) at concentrations higher than 5 mg L(-1), reaching 80% and 100...

The aim of this study is to evaluate the potential of a novel yeast Williopsis saturnus var. mrakii NCYC 500 to produce fruity beer. Fermentation performance of W. mrakii and beer volatile composition were compared against that fermented with Saccharomyces cerevisiae Safale US-05. oBrix, sugar and pH differed significantly between the two types of beer. A total of 8 alcohols, 11 acids, 41 ester...

Whole-life beer consumption and a quantitative measurement of several dietary micronutrients consumed in adult life were obtained from the dietary and alcohol data of the case-control arm of the population-based Melbourne Colorectal Cancer Study. There was a statistically significant risk, adjusted for other established risk factors, among habitual beer drinkers (AOR 1.75, 95% CI 1.28-2.41) wit...

This paper discusses constructions such as We’ll have two beers and a coffee that are typically used for beverage orders in restaurant contexts. We compare the behavior of nouns in these constructions in three Germanic languages, English, Icelandic, and German, and take a closer look at the correlation of the morphosyntactic and semantic-conceptual changes involved. We show that even within suc...

What role categorization processes play in chemosensory expertise and its acquisition? In this paper, we address this question by exploring the criteria used by trained and untrained assessors when they categorize beers. Two experimental factors were manipulated: beer color and brewery. Participants sorted nine commercial beers coming in three different colors and from three different breweries...

Drinking of 3 liters of so called low alcohol beer (0.5 vol.% as well as 0.9 vol.%) within 2 hours leads only to very low or no blood alcohol values during a drinking experiment (19 persons). These results are expected considering the kinetics of resorption and elimination of alcohol in human body. Consumption of low alcohol beers instead of traditional beer should have a positive effect on tra...

In the previous report, we developed methods for analyzing of trichothecenes and fumonisins using liquid chromatography-electrospray ionization tandem mass spectrometry (ESI-LC/MS/MS); ("Analysis of Trichothecenes in Barley Tea and Beer by Liquid Chromatography / Tandem Mass Spectrometry"; Shokuhin Eisei Gakkai 45, 307-312 (2004); "Analysis of Fumonisin B1 and B2 in Beer and Raw Materials of Be...

The EU is currently reshaping its customs legislation and practices. Main pillars in the new vision are an intensive use of IT (Customs becomes e-Customs), partnerships between Customs administrations and businesses, and collaboration between national Customs administrations. These concepts should support coping with the dilemma of on the one hand increasing security, safety, financial and heal...

Aflatoxin B1 (AFB1) is a contaminant of grain and fruit and has one of the highest levels of carcinogenicity of any natural toxin. AFB1 and the fungi that produce it can also contaminate the raw materials used for beer and wine manufacture, such as corn and grapes. Therefore, brewers must ensure strict monitoring to reduce the risk of contamination. In this study, the fate of AFB1 during the fe...