Cerevisia最新文献_第3页

Influence of Serial Repitching on Beer Polypeptide Profiles 连续改造对啤酒多肽谱的影响

Cerevisia Pub Date : 2013-07-01 DOI: 10.1016/j.cervis.2013.09.034

E. Vieira, C. Moura, T. Almeida, S. Meireles, T. Brandao, O. Pinho, I.M. Ferreira

引用次数: 0

β-Glucoside Hydrolyzing Enzymes from Ale and Lager Strains of Brewing Yeast 啤酒和啤酒酵母菌β-葡萄糖苷水解酶的研究

Cerevisia Pub Date : 2013-07-01 DOI: 10.1016/j.cervis.2013.09.039

M. Kanauchi, C.W. Bamforth

引用次数: 0

Simultaneous Filtration and Stabilization of the Beer: Potential for Oxidized High-Density Polyethylene (OxPE) to be Used as Filter Aid 啤酒的同时过滤和稳定:氧化高密度聚乙烯(OxPE)用作助滤剂的潜力

Cerevisia Pub Date : 2013-07-01 DOI: 10.1016/j.cervis.2013.09.035

M. Libouton, D. Daoust, M. Sclavons, J.J. Biebuyck, L. Van Nedervelde

引用次数: 0

Comparisons of Amylolytic Enzyme Activities and beta-Amylases with Differing Bmy1 Intron III Alleles to Sugar Production During Congress Mashing With North American Barley Cultivars 不同Bmy1内含子III等位基因淀粉酶和β -淀粉酶活性对北美大麦籽粒糖化产糖的影响

Cerevisia Pub Date : 2013-07-01 DOI: 10.1016/j.cervis.2013.09.029

S.H. Duke, M.A. Vinje, C.A. Henson

引用次数: 8

Impact of Fusarium culmorum-infected Barley Malt Grains on Brewing and Beer Quality 镰刀菌侵染大麦麦芽籽粒对酿造及啤酒品质的影响

Cerevisia Pub Date : 2013-07-01 DOI: 10.1016/j.cervis.2013.09.025

P. Oliveira, A. Mauch, F. Jacob, E.K. Arendt

引用次数: 0

Structures in the Hordatine Family with cis-Cinnamoyl Moieties 含顺式肉桂基的龙葵科结构

Cerevisia Pub Date : 2013-07-01 DOI: 10.1016/j.cervis.2013.09.018

N. Kageyama, T. Inui, H. Fukami, H. Komura

引用次数: 0

Prolamin Levels Through Brewing and the Impact of Prolyl Endoproteinase 酿造过程中脯氨酸水平及脯氨酸内源性蛋白酶的影响

Cerevisia Pub Date : 2013-07-01 DOI: 10.1016/j.cervis.2013.09.005

L.J. Guerdrum, C.W. Bamforth

引用次数: 16

Effect of the mashing process on the performance of a lipophilic hop extract to reduce the primary gushing of beer 粉碎工艺对亲脂啤酒花提取物性能的影响，以减少啤酒的初次涌出

Cerevisia Pub Date : 2013-07-01 DOI: 10.1016/j.cervis.2013.09.042

Zahra Shokribousjein , An Philippaerts , David G. Riveros , Sylvie M. Deckers , Mohammadreza Khalesi , Christiaan Michiels , Jan A. Delcour , Kurt Gebruers , Hubert Verachtert , Guy Derdelinckx , Bert Sels

{"title":"Effect of the mashing process on the performance of a lipophilic hop extract to reduce the primary gushing of beer","authors":"Zahra Shokribousjein , An Philippaerts , David G. Riveros , Sylvie M. Deckers , Mohammadreza Khalesi , Christiaan Michiels , Jan A. Delcour , Kurt Gebruers , Hubert Verachtert , Guy Derdelinckx , Bert Sels","doi":"10.1016/j.cervis.2013.09.042","DOIUrl":"10.1016/j.cervis.2013.09.042","url":null,"abstract":"<div><p>The presence of Class II hydrophobins<span><span> produced by fungi on barley results in primary gushing of beer. Gushing is the spontaneous overfoaming of carbonated beverages by opening of bottles. Solving gushing problems caused by brewing raw materials has received much scientific attention. Lipophilic extract of hops are introduced to brewers as foam suppressor in fermenters. We studied the effects of hop extract on gushing and found that lipophilic hop extract could reduce gushing. The effects are different when hop extract is added before mashing than when it is added after mashing. Hop extract contains fats and waxes and the effects on gushing are explained by a change in the physical state of its components during mashing which are due to temperature effects. Especially the effect of </span>saturated fatty acids and waxes becomes apparent which are known as gushing inducers. This indicates that with respect to gushing potential of the hop extract's components, it is better to be added to cold wort (after mashing and filtration). Our study also showed an important effect of the filtration step on the amount of gushing.</span></p></div>","PeriodicalId":100228,"journal":{"name":"Cerevisia","volume":"38 2","pages":"Pages 71-76"},"PeriodicalIF":0.0,"publicationDate":"2013-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.cervis.2013.09.042","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86315430","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5

The Importance of Wort Composition for Yeast Metabolism During Accelerated Brewery Fermentations 啤酒加速发酵过程中麦汁成分对酵母代谢的重要性

Cerevisia Pub Date : 2013-07-01 DOI: 10.1016/j.cervis.2013.09.026

T.M.L. Dekoninck, P.J. Verbelen, F. Delvaux, S.E. Van Mulders, F.R. Delvaux

引用次数: 18

Use of a Ferrous Oxidation-Xylenol Orange (FOX) Assay to Determine Lipoxygenase Activity in Barley and Malt 用氧化亚铁-二甲酚橙(FOX)法测定大麦和麦芽中脂肪加氧酶活性

Cerevisia Pub Date : 2013-07-01 DOI: 10.1016/j.cervis.2013.09.036

Y. Lin, P.B. Scwarz

引用次数: 1