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Journal of the American Society of Brewing Chemists最新文献

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Valorization of Spent Hops from Dry Hopping for Bittering of Pilsener Style Beer 利用干啤酒花加工中的废啤酒花增加比尔森啤酒的苦味
IF 2 4区 农林科学
Journal of the American Society of Brewing Chemists Pub Date : 2024-05-02 DOI: 10.1080/03610470.2024.2327123
Florian Schrickel, Deniz Bilge, Roland Pahl, Nils Rettberg
{"title":"Valorization of Spent Hops from Dry Hopping for Bittering of Pilsener Style Beer","authors":"Florian Schrickel, Deniz Bilge, Roland Pahl, Nils Rettberg","doi":"10.1080/03610470.2024.2327123","DOIUrl":"https://doi.org/10.1080/03610470.2024.2327123","url":null,"abstract":"","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141018630","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Optimization of Solid-State Fermentation Conditions With Mixed Strains Using Box-Behnken Design for the Production of brewers’ Spent Grain Protein 利用箱式贝肯设计优化混合菌株固态发酵条件以生产啤酒糟蛋白
IF 2 4区 农林科学
Journal of the American Society of Brewing Chemists Pub Date : 2024-04-18 DOI: 10.1080/03610470.2024.2325748
Jiao Zhang, Ariane Perez-Gavilan, Adriana Cunha Neves
{"title":"Optimization of Solid-State Fermentation Conditions With Mixed Strains Using Box-Behnken Design for the Production of brewers’ Spent Grain Protein","authors":"Jiao Zhang, Ariane Perez-Gavilan, Adriana Cunha Neves","doi":"10.1080/03610470.2024.2325748","DOIUrl":"https://doi.org/10.1080/03610470.2024.2325748","url":null,"abstract":"As the most abundant by-product of the brewing industry, the valorization of proteins from brewers’ spent grains (BSG) is critical to reducing processing waste and meeting the growing demand for pl...","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140625491","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The Importance of Variety and Regional Identity on the Dextrin-Reducing Enzymatic Activity of Cascade and Mosaic® Hops Grown in Washington and Oregon 华盛顿州和俄勒冈州种植的卡斯卡特啤酒花和马赛克啤酒花的品种和地区特性对糊精还原酶活性的重要性
IF 2 4区 农林科学
Journal of the American Society of Brewing Chemists Pub Date : 2024-04-15 DOI: 10.1080/03610470.2024.2335828
Cade Jobe, Michael Féchir, Lindsey Rubottom, Thomas H. Shellhammer
{"title":"The Importance of Variety and Regional Identity on the Dextrin-Reducing Enzymatic Activity of Cascade and Mosaic® Hops Grown in Washington and Oregon","authors":"Cade Jobe, Michael Féchir, Lindsey Rubottom, Thomas H. Shellhammer","doi":"10.1080/03610470.2024.2335828","DOIUrl":"https://doi.org/10.1080/03610470.2024.2335828","url":null,"abstract":"This study analyzed hops from 35 fields located in two states (Washington and Oregon) repeatedly over 2 harvest years (2020 and 2021) to determine the impact that hop variety and regional identity,...","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140585592","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Worldwide Illicit and Counterfeit Alcoholic Spirits: Problem, Detection, and Prevention 全球非法和假冒酒精烈酒：问题、检测和预防
IF 2 4区 农林科学
Journal of the American Society of Brewing Chemists Pub Date : 2024-04-12 DOI: 10.1080/03610470.2024.2319934
Michael A. Bryan, Annie E. Hill
{"title":"Worldwide Illicit and Counterfeit Alcoholic Spirits: Problem, Detection, and Prevention","authors":"Michael A. Bryan, Annie E. Hill","doi":"10.1080/03610470.2024.2319934","DOIUrl":"https://doi.org/10.1080/03610470.2024.2319934","url":null,"abstract":"Worldwide, counterfeit, illicit, and untaxed alcoholic spirits are responsible for problems with economy, labor, and public health. Estimations of counterfeit spirits range from 25% to 40% of total...","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140585277","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Aroma Profile of Apple Spirits Fermented With non-Saccharomyces Yeasts and Their Dynamic Changes During Maturation 用非酵母发酵的苹果酒的香气特征及其在熟化过程中的动态变化
IF 2 4区 农林科学
Journal of the American Society of Brewing Chemists Pub Date : 2024-04-04 DOI: 10.1080/03610470.2024.2327911
Fatjona Fejzullahu, Márta Ladányi, Gabriella Kun-Farkas, Szilárd Kun
{"title":"Aroma Profile of Apple Spirits Fermented With non-Saccharomyces Yeasts and Their Dynamic Changes During Maturation","authors":"Fatjona Fejzullahu, Márta Ladányi, Gabriella Kun-Farkas, Szilárd Kun","doi":"10.1080/03610470.2024.2327911","DOIUrl":"https://doi.org/10.1080/03610470.2024.2327911","url":null,"abstract":"Recently, non-Saccharomyces yeasts have gained considerable attention as a novel strategy to enhance the aroma diversity of alcoholic beverages. This study explores the effect of sequential ferment...","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140585281","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effect of Mashing-in pH on the Biochemical Composition and Staling Properties of the Sweet Wort 捣碎 pH 值对甜麦芽汁生化成分和熟化特性的影响
IF 2 4区 农林科学
Journal of the American Society of Brewing Chemists Pub Date : 2024-03-26 DOI: 10.1080/03610470.2024.2319928
Maciej Ditrych, Tuur Mertens, Weronika Filipowska, Agata Soszka, Barbara Jaskula-Goiris, Gert De Rouck, Luc De Cooman, Guido Aerts, Mogens Larsen Andersen
{"title":"Effect of Mashing-in pH on the Biochemical Composition and Staling Properties of the Sweet Wort","authors":"Maciej Ditrych, Tuur Mertens, Weronika Filipowska, Agata Soszka, Barbara Jaskula-Goiris, Gert De Rouck, Luc De Cooman, Guido Aerts, Mogens Larsen Andersen","doi":"10.1080/03610470.2024.2319928","DOIUrl":"https://doi.org/10.1080/03610470.2024.2319928","url":null,"abstract":"Mashing is a decisive brewing step, affecting wort quality. Critical mashing parameters include time, temperature, pH, mash density and oxygen uptake. While the pH-dependent biochemical changes dur...","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140312873","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Characterization of the Volatile Composition of Fermented Ciders Made From Dessert Apple Cultivars With and Without Maceration 用甜点苹果品种制作的发酵苹果酒中挥发性成分的特性（含浸渍和不含浸渍
IF 2 4区 农林科学
Journal of the American Society of Brewing Chemists Pub Date : 2024-03-26 DOI: 10.1080/03610470.2024.2319931
Yanxin Lin, Michele R. Warmund, Misha T. Kwasniewski
{"title":"Characterization of the Volatile Composition of Fermented Ciders Made From Dessert Apple Cultivars With and Without Maceration","authors":"Yanxin Lin, Michele R. Warmund, Misha T. Kwasniewski","doi":"10.1080/03610470.2024.2319931","DOIUrl":"https://doi.org/10.1080/03610470.2024.2319931","url":null,"abstract":"Cider is often produced from difficult-to-grow heirloom apple cultivars not commonly produced in North America. As such, the value of widely grown dessert apples for fermented cider was explored, w...","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140312951","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Identification of Volatile Compounds Contributory to Mango and Tropical-Type Aroma in Whisky 威士忌中芒果和热带风味挥发性化合物的鉴定
IF 2 4区 农林科学
Journal of the American Society of Brewing Chemists Pub Date : 2024-03-21 DOI: 10.1080/03610470.2024.2319929
Takehiko Hiura, Annie E. Hill, Ryoji Takata, Calum P. Holmes
{"title":"Identification of Volatile Compounds Contributory to Mango and Tropical-Type Aroma in Whisky","authors":"Takehiko Hiura, Annie E. Hill, Ryoji Takata, Calum P. Holmes","doi":"10.1080/03610470.2024.2319929","DOIUrl":"https://doi.org/10.1080/03610470.2024.2319929","url":null,"abstract":"There is an increasing drive across the global distilling industry for a greater understanding of the development of sensory properties in whisky. Origins of the fruity aroma descriptor have been r...","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140200274","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Increasing Dimethylsulfide and Polyfunctional Thiols, an Opportunity to Enhance the Fruity Flavors of NABLABs 二甲基硫醚和多官能硫醇的增加，为增强 NABLAB 的果味带来了机遇
IF 2 4区 农林科学
Journal of the American Society of Brewing Chemists Pub Date : 2024-03-15 DOI: 10.1080/03610470.2024.2319930
Margaux Simon, Sonia Collin
{"title":"Increasing Dimethylsulfide and Polyfunctional Thiols, an Opportunity to Enhance the Fruity Flavors of NABLABs","authors":"Margaux Simon, Sonia Collin","doi":"10.1080/03610470.2024.2319930","DOIUrl":"https://doi.org/10.1080/03610470.2024.2319930","url":null,"abstract":"At present, non-alcoholic beers and low-alcoholic beers (NABLABs) suffer from premature oxidation when fresh, and from a lack of fruity fermentation aromas. In wines, dimethylsulfide (DMS) is known...","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140155998","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Evaluation of Florida-grown Barley for Brewing Applications: Yield, Fermentability, and Volatile Compounds 佛罗里达州种植的酿酒用大麦评估：产量、发酵性和挥发性化合物
IF 2 4区 农林科学
Journal of the American Society of Brewing Chemists Pub Date : 2024-01-25 DOI: 10.1080/03610470.2023.2294660
Nicholas A. Wendrick, Jonathan K. Lee, Mandi Chen, Pedro H. R. L. F. Ribeiro, Charles E. Barrett, Lincoln Zotarelli, Katherine Thompson-Witrick, Andrew J. MacIntosh
{"title":"Evaluation of Florida-grown Barley for Brewing Applications: Yield, Fermentability, and Volatile Compounds","authors":"Nicholas A. Wendrick, Jonathan K. Lee, Mandi Chen, Pedro H. R. L. F. Ribeiro, Charles E. Barrett, Lincoln Zotarelli, Katherine Thompson-Witrick, Andrew J. MacIntosh","doi":"10.1080/03610470.2023.2294660","DOIUrl":"https://doi.org/10.1080/03610470.2023.2294660","url":null,"abstract":"The state of Florida ranks third in the United States in beer production by volume, yet does not boast a commercially viable barley crop. This presents a potential market for Florida-grown barley. ...","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139582807","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","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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