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Reports 报告
Cerevisia Pub Date : 2011-10-01 DOI: 10.1016/j.cervis.2011.09.004
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引用次数: 0
STUDIEDAG MOUTERIJ EN BROUWERIJ 麦芽和酿造研讨会
Cerevisia Pub Date : 2011-10-01 DOI: 10.1016/j.cervis.2011.09.003
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引用次数: 0
CO2 recovery – An overview of the current state of technology 二氧化碳回收-概述当前的技术状况
Cerevisia Pub Date : 2011-10-01 DOI: 10.1016/j.cervis.2011.06.001
Marco van de Ven
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引用次数: 0
SUPRApak™—Next generation of depth filter modules for improved process economics and environmental protection ☆ SUPRApak™-新一代深度过滤模块，可改善工艺经济性和环保性
Cerevisia Pub Date : 2011-10-01 DOI: 10.1016/J.CERVIS.2011.06.002
M. Zeiler, M. Waibel, Jürgen Ziehl, D. Hoerlé, P. Généreux, J. Kessler
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引用次数: 0
Journée d’Etude de l’Association Royale des Anciens Etudiants de l’Institut des Industries de Fermentation de Bruxelles (ARFB) Institut Meurice - 14/10/2011 布鲁塞尔发酵工业研究所(ARFB)莫里斯研究所前学生皇家协会学习日- 2011年10月14日
Cerevisia Pub Date : 2011-10-01 DOI: 10.1016/j.cervis.2011.09.002
{"title":"Journée d’Etude de l’Association Royale des Anciens Etudiants de l’Institut des Industries de Fermentation de Bruxelles (ARFB) Institut Meurice - 14/10/2011","authors":"","doi":"10.1016/j.cervis.2011.09.002","DOIUrl":"https://doi.org/10.1016/j.cervis.2011.09.002","url":null,"abstract":"","PeriodicalId":100228,"journal":{"name":"Cerevisia","volume":"36 3","pages":"Pages 66-67"},"PeriodicalIF":0.0,"publicationDate":"2011-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.cervis.2011.09.002","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"137048738","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Gluten-free barley malt beers 无麸质大麦麦芽啤酒
Cerevisia Pub Date : 2011-10-01 DOI: 10.1016/j.cervis.2011.09.001
Anita Van Landschoot
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引用次数: 39
Gluten-free barley malt beers 无麸质大麦麦芽啤酒
Cerevisia Pub Date : 2011-10-01 DOI: 10.1016/J.CERVIS.2011.09.001
A. Landschoot
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引用次数: 39
European Brewery Convention 欧洲啤酒厂大会
Cerevisia Pub Date : 2011-07-01 DOI: 10.1016/j.cervis.2011.05.001
{"title":"European Brewery Convention","authors":"","doi":"10.1016/j.cervis.2011.05.001","DOIUrl":"https://doi.org/10.1016/j.cervis.2011.05.001","url":null,"abstract":"","PeriodicalId":100228,"journal":{"name":"Cerevisia","volume":"36 2","pages":"Pages 29-39"},"PeriodicalIF":0.0,"publicationDate":"2011-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.cervis.2011.05.001","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"92353750","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Reports 报告
Cerevisia Pub Date : 2011-07-01 DOI: 10.1016/j.cervis.2011.05.002
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引用次数: 0
Analytical and sensory assessment of hoppy aroma and bitterness of conventionally hopped and advanced hopped Pilsner beers 传统和高级啤酒花比尔森啤酒酒花香气和苦味的分析和感官评价
Cerevisia Pub Date : 2011-07-01 DOI: 10.1016/j.cervis.2011.04.001
Filip Van Opstaele, Gert De Rouck, Jessika De Clippeleer, Guido Aerts, Luc De Cooman
{"title":"Analytical and sensory assessment of hoppy aroma and bitterness of conventionally hopped and advanced hopped Pilsner beers","authors":"Filip Van Opstaele,&nbsp;Gert De Rouck,&nbsp;Jessika De Clippeleer,&nbsp;Guido Aerts,&nbsp;Luc De Cooman","doi":"10.1016/j.cervis.2011.04.001","DOIUrl":"https://doi.org/10.1016/j.cervis.2011.04.001","url":null,"abstract":"<div><p>Analytical and sensory aspects of hoppy aroma of conventionally hopped and advanced hopped pilot Pilsner beers were investigated. Linalool and several sesquiterpenoids were used as analytical markers for the hoppy aroma of the beers. Levels of linalool and sesquiterpenoids in the fresh beers, as well as sensory characteristics of hoppy aroma (intensity and attributed aroma descriptor(s)) clearly depended on the applied hop aromatisation technology and on the type of hop oil fraction used in advanced hopping. The most pronounced hoppy aroma was observed for the advanced bittered beers, either aromatised post-fermentation using a polar hop essence or at the end of wort boiling using pellets (late-hopping). However, all refined hop oil fractions used in this study for advanced aromatisation clearly affected the hoppy aroma impression. Analytical data on staling indicators, combined with sensory evaluations, further suggest that hop oil preparations may also affect flavour stability of the resulting beers in a positive way. In general, it can be concluded that hop aromatisation, whether performed in the advanced or conventional way, appears to mask beer staling, as demonstrated by lower overall sensory ageing scores.</p></div>","PeriodicalId":100228,"journal":{"name":"Cerevisia","volume":"36 2","pages":"Pages 47-59"},"PeriodicalIF":0.0,"publicationDate":"2011-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.cervis.2011.04.001","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"137006261","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
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