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Sensory Descriptive Analysis and Free-Choice Profiling of Thirteen Hop Varieties as Whole Cones and After Dry Hopping of Beer 13个啤酒花品种啤酒全锥及干跳后感官描述分析及自由选择概况
Cerevisia Pub Date : 2013-07-01 DOI: 10.1016/j.cervis.2013.09.023
B.A. Donaldson, C.W. Bamforth, H. Heymann
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引用次数: 7
Release of Phenolic Acids and Amino Acids During Mashing Dependent on Temperature, pH, Time, and Raw Materials 糊化过程中酚酸和氨基酸的释放取决于温度、pH值、时间和原料
Cerevisia Pub Date : 2013-07-01 DOI: 10.1016/j.cervis.2013.09.037
K.J. Schwarze, L.I. Boitz, F.J. Methner
{"title":"Release of Phenolic Acids and Amino Acids During Mashing Dependent on Temperature, pH, Time, and Raw Materials","authors":"K.J. Schwarze, L.I. Boitz, F.J. Methner","doi":"10.1016/j.cervis.2013.09.037","DOIUrl":"https://doi.org/10.1016/j.cervis.2013.09.037","url":null,"abstract":"","PeriodicalId":100228,"journal":{"name":"Cerevisia","volume":"38 2","pages":"Page 60"},"PeriodicalIF":0.0,"publicationDate":"2013-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.cervis.2013.09.037","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"137046997","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: 0
The Impact of Malt Blending on Lautering Efficiency, Extract Yield, and Wort Fermentability 麦芽混合对脱色效率、浸出率和麦汁发酵性的影响
Cerevisia Pub Date : 2013-07-01 DOI: 10.1016/j.cervis.2013.09.007
D.E. Evans
{"title":"The Impact of Malt Blending on Lautering Efficiency, Extract Yield, and Wort Fermentability","authors":"D.E. Evans","doi":"10.1016/j.cervis.2013.09.007","DOIUrl":"https://doi.org/10.1016/j.cervis.2013.09.007","url":null,"abstract":"","PeriodicalId":100228,"journal":{"name":"Cerevisia","volume":"38 2","pages":"Pages 52-53"},"PeriodicalIF":0.0,"publicationDate":"2013-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.cervis.2013.09.007","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"137082176","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: 0
Suitability of the Miniature Fermentability Method to Monitor Industrial Fermentations 微型发酵性法监测工业发酵的适用性
Cerevisia Pub Date : 2013-07-01 DOI: 10.1016/j.cervis.2013.09.027
A.J. Mcintosh, J. Adler, E. Eck, R.A. Speers
{"title":"Suitability of the Miniature Fermentability Method to Monitor Industrial Fermentations","authors":"A.J. Mcintosh, J. Adler, E. Eck, R.A. Speers","doi":"10.1016/j.cervis.2013.09.027","DOIUrl":"10.1016/j.cervis.2013.09.027","url":null,"abstract":"","PeriodicalId":100228,"journal":{"name":"Cerevisia","volume":"38 2","pages":"Page 57"},"PeriodicalIF":0.0,"publicationDate":"2013-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.cervis.2013.09.027","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76794956","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: 2
Wood Aging of Beer. Part II: Influence of Wood Aging Parameters on Monophenol Concentrations 啤酒的木材陈酿。第二部分:木材老化参数对单酚浓度的影响
Cerevisia Pub Date : 2013-07-01 DOI: 10.1016/j.cervis.2013.09.009
F.L. Sterckx, D. Saison, F.R. Delvaux
{"title":"Wood Aging of Beer. Part II: Influence of Wood Aging Parameters on Monophenol Concentrations","authors":"F.L. Sterckx, D. Saison, F.R. Delvaux","doi":"10.1016/j.cervis.2013.09.009","DOIUrl":"https://doi.org/10.1016/j.cervis.2013.09.009","url":null,"abstract":"","PeriodicalId":100228,"journal":{"name":"Cerevisia","volume":"38 2","pages":"Page 53"},"PeriodicalIF":0.0,"publicationDate":"2013-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.cervis.2013.09.009","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136929929","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: 0
Comparison of the Rudin and NIBEM Methods for Measuring Foam Stability with a Manual Pour Method to Identify Beer Characteristics That Deliver Consumers Stable Beer Foam 比较Rudin和NIBEM方法测量泡沫稳定性与手动倒法，以确定啤酒特性，提供消费者稳定的啤酒泡沫
Cerevisia Pub Date : 2013-07-01 DOI: 10.1016/j.cervis.2013.09.010
D.E. Evans, M. Oberdieck, K.S. Redd, R. Newman
{"title":"Comparison of the Rudin and NIBEM Methods for Measuring Foam Stability with a Manual Pour Method to Identify Beer Characteristics That Deliver Consumers Stable Beer Foam","authors":"D.E. Evans, M. Oberdieck, K.S. Redd, R. Newman","doi":"10.1016/j.cervis.2013.09.010","DOIUrl":"https://doi.org/10.1016/j.cervis.2013.09.010","url":null,"abstract":"","PeriodicalId":100228,"journal":{"name":"Cerevisia","volume":"38 2","pages":"Page 53"},"PeriodicalIF":0.0,"publicationDate":"2013-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.cervis.2013.09.010","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"137082155","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: 0
Occurrence and Species Distribution of Strictly Anaerobic Bacterium Pectinatus in Brewery Bottling Halls 啤酒装瓶车间严格厌氧菌的发生及种类分布
Cerevisia Pub Date : 2013-07-01 DOI: 10.1016/j.cervis.2013.09.032
D. Matoulkova, K. Kosar, M. Slaby, K. Sigler
{"title":"Occurrence and Species Distribution of Strictly Anaerobic Bacterium Pectinatus in Brewery Bottling Halls","authors":"D. Matoulkova, K. Kosar, M. Slaby, K. Sigler","doi":"10.1016/j.cervis.2013.09.032","DOIUrl":"https://doi.org/10.1016/j.cervis.2013.09.032","url":null,"abstract":"","PeriodicalId":100228,"journal":{"name":"Cerevisia","volume":"38 2","pages":"Page 59"},"PeriodicalIF":0.0,"publicationDate":"2013-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.cervis.2013.09.032","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136954214","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: 0
Combined Modeling and Biophysical Characterisation of CO2 Interaction with Class II Hydrophobins: New Insight into the Mechanism Underpinning Primary Gushing CO2与II类疏水生物相互作用的综合建模和生物物理表征:对原生涌出机制的新认识
Cerevisia Pub Date : 2013-07-01 DOI: 10.1016/j.cervis.2013.09.030
S.M. Deckers, T. Venken, M. Khalesi, K. Gebruers, G. Baggerman, Y. Lorgouilloux, Z. Shokribousjein, V. Ilberg, C. Schonberger, J. Titze, H. Verachtert, C. Michiels, H. Neven, J. Delcour, J. Martens, G. Derdelinckx, M. De Maeyer
{"title":"Combined Modeling and Biophysical Characterisation of CO2 Interaction with Class II Hydrophobins: New Insight into the Mechanism Underpinning Primary Gushing","authors":"S.M. Deckers, T. Venken, M. Khalesi, K. Gebruers, G. Baggerman, Y. Lorgouilloux, Z. Shokribousjein, V. Ilberg, C. Schonberger, J. Titze, H. Verachtert, C. Michiels, H. Neven, J. Delcour, J. Martens, G. Derdelinckx, M. De Maeyer","doi":"10.1016/j.cervis.2013.09.030","DOIUrl":"https://doi.org/10.1016/j.cervis.2013.09.030","url":null,"abstract":"","PeriodicalId":100228,"journal":{"name":"Cerevisia","volume":"38 2","pages":"Page 58"},"PeriodicalIF":0.0,"publicationDate":"2013-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.cervis.2013.09.030","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136957687","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: 0
Physiological response of yeast to process perturbations: A mini-bioreactor approach 酵母对过程扰动的生理反应:一种微型生物反应器方法
Cerevisia Pub Date : 2013-04-01 DOI: 10.1016/j.cervis.2013.04.004
Annick Lejeune, Frank Delvigne, Philippe Thonart
{"title":"Physiological response of yeast to process perturbations: A mini-bioreactor approach","authors":"Annick Lejeune,&nbsp;Frank Delvigne,&nbsp;Philippe Thonart","doi":"10.1016/j.cervis.2013.04.004","DOIUrl":"10.1016/j.cervis.2013.04.004","url":null,"abstract":"<div><p>Large-scale production of yeast (<span><em>Saccharomyces cerevisiae</em></span><span>) is difficult to control, considering the drop of mixing and mass transfer efficiency during scale-up. The drop of hydrodynamic efficiency in large-scale bioreactors induces the formation of heterogeneities, i.e. mainly substrate and dissolved oxygen in process conditions. These extracellular fluctuations have several impacts at the level of the physiology of microorganisms, from metabolic shift to specific gene expression (stress response). Microbial cell responses to extracellular fluctuations are actually not fully understood. In this work, we propose to reproduce the main extracellular fluctuations at the level of a mini bioreactor platform. These mini-reactors are shake flasks equipped with dissolved oxygen probes. The cultures are realized with different fed-batch control strategies. A scale-down approach has been developed by considering slow release techniques and intermittent feeding, in order to reproduce the glucose and dissolved oxygen fluctuations experienced in large-scale reactors. The mini-reactor has been used to screen the response of several green fluorescent protein (GFP) reporter strains (adh2, tps2, pdc6 and hxt2). The GFP content of cells has been determined by flow cytometry in order to take into account population heterogeneity. In front of these results, the methodology presented in this work can be proposed as a scale-down tool.</span></p></div>","PeriodicalId":100228,"journal":{"name":"Cerevisia","volume":"38 1","pages":"Pages 15-19"},"PeriodicalIF":0.0,"publicationDate":"2013-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.cervis.2013.04.004","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75919699","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: 7
Revue bibliographique sur les adduits cystéinés et glutathionés de la vigne en vue de leur investigation dans le houblon et la bière 葡萄中半胱氨酸和谷胱甘肽加合物在啤酒花和啤酒中的研究文献综述
Cerevisia Pub Date : 2013-04-01 DOI: 10.1016/j.cervis.2013.04.003
Jacques Gros, Thi Thu Hang Tran, Sonia Collin
{"title":"Revue bibliographique sur les adduits cystéinés et glutathionés de la vigne en vue de leur investigation dans le houblon et la bière","authors":"Jacques Gros,&nbsp;Thi Thu Hang Tran,&nbsp;Sonia Collin","doi":"10.1016/j.cervis.2013.04.003","DOIUrl":"10.1016/j.cervis.2013.04.003","url":null,"abstract":"<div><p>Depuis deux décennies, la recherche en œnologie s’intéresse aux thiols polyfonctionnels, composés clés de l’arôme variétal de vins issus de certains cépages. Les adduits <em>S</em><span>-conjugués à la cystéine et au glutathion du raisin sont désignés comme précurseurs prépondérants des thiols générés au cours de la fermentation (activité </span><em>beta</em>-lyase de la levure). En brasserie, l’intérêt pour ces composés ne fait que croître en raison de la récente mise en évidence d’une présence abondante d’adduits <em>S</em>-cystéinés dans le houblon. Afin de mieux cerner l’intérêt de différents adduits pour l’industrie brassicole, l’étude bibliographique présentée dans cet article fait le point sur les données actuellement disponibles quant à leurs voies de synthèse et de dégradation dans la vigne et le vin.</p></div>","PeriodicalId":100228,"journal":{"name":"Cerevisia","volume":"38 1","pages":"Pages 3-14"},"PeriodicalIF":0.0,"publicationDate":"2013-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.cervis.2013.04.003","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81660749","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: 7
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