搜索结果: 1-15 共查到“食品科学技术 beer”相关记录15条 . 查询时间(0.109 秒)
The effect of wort filling time on fermentation, maturation and acetaldehyde content in beer
fermentation tank industrial scale volatile components
2016/7/6
The effect of wort filling time on the process of fermentation, maturation, and acetaldehyde content in beer was determined. The experiments were performed on an industrial scale, the fermentation and...
Effects of wort clarifying by using carrageenan on diatomaceous earth dosage for beer filtration
fermentation wort boiling beer production haze
2015/7/28
Diatomaceous earth makes a great contribution to the amount of brewing waste. In this work, attempts were made to reduce the dosage of diatomaceous earth used during beer filtration, via the applicati...
orghum Beer Brewing Using Eleusine coracana “Finger Millet” to Improve the Saccharification
Eleusine coracana Saccharification
2016/6/2
Three Eleusine coracana “finger millet” varieties (Musama, N161 and Mwamba) from Rwanda were studied with a view to improve the saccharification during the mashing of red sorghum malt (Kigufi, variety...
The phenomenon of Czech beer: a review
Czech beer chemical profile sensorial profile statistic analysis Czech barley cultivars Czech hop cultivars
2014/8/11
The character and authenticity of the Czech beer, which has been accorded the protected geographical indication (PGI) České pivo by the EU, are based on specific technology and use of unique raw ...
Determination of volatiles in beer using solid-phase microextraction in combination with gas chromatography/mass spektrometry
GC headspace technique solid phase microextraction volatile compounds
2014/7/10
Headspace solid phase microextraction and purge and trap analysis were used for the determination of volatiles in beer. These methods were compared with the analysis of unconcentrated gas phase and li...
Discriminatory power assessment of the sensor array of an electronic nose system for the detection of non alcoholic beer aging
electronic nose chemical change storage beer aroma food PCA
2014/2/25
Many chemical changes in beer aroma occur during storage (aging), and monitoring these changes could give guidelines to the brewers how to manage and control the brewing process to obtain the final pr...
Prediction of beer foam stability from malt components
beer foam stability malt polypeptides
2014/2/25
Industrial unhopped worts produced from different batches of commercial malt were taken to analyse the contents of compounds related to beer foam stability, such as polypeptides, polyphenols, and β-gl...
New Type of Beer – Beer with Improved Functionality and Defined Pharmacodynamic Properties
beer lemon balm thyme Ganoderma antimicrobial antioxidative sensorial properties
2010/12/21
The paper highlights the facts about the possibilities of improving the functionality of
beer with extracts of thyme (Thymus vulgaris), lemon balm (Melissa officinalis) and mushroom
Ganoderma lucidu...
Anaerobic and aerobic beer aging
caramel epicatechin beer aging reductone organic radical light sensitivity
2014/2/27
Yellow, orange, red and brown pigments are formed by air oxidation of single polyphenols or by thermal degradation of sugars to caramels. Caramels increase their colours during anaerobic heating or de...
Characteristics of Beer-Like Drink Produced by Mushroom Fermentation
beer mushroom fermentation alcohol dehydrogenase
2009/6/18
In general, Saccharomyces cerevisiae is a main microorganism in beer brewing, because this microbe has potent ability to produce alcohol dehydrogenase. Recently, we discovered that some genera of mush...
A Contribution to Analysis of “Czech Beer” Authenticity
Keywords:hop malt phenolics natural substance Czech beer authenticity
2014/3/10
Total benefit effect of beer is a result of many individual contributions of natural substances present in such complicated biological material. Recently, regional mark “Czech beer” was obtained by EC...
Optimisation of lab-scale continuous alcohol-free beer production
alcohol-free beer continuous reactor immobilised yeast beer flavour
2014/3/7
In order to study the formation and conversion of the most important flavour compounds, the real wort used in alcohol-free beer fermentation was mimicked by a complex model medium containing glucose, ...
Aluminium and Aroma Compound Concentration in Beer During Storage at Different Temperatures
aluminium beer storage
2009/3/6
Problem of aluminium in beer has been elaborated in several papers over the last decade. However, the effect of aluminium on organoleptic properties of beer has been observed in few papers where it ha...
Determination of polyphenols in beer by an effective method based on solid-phase extraction and high performance liquid chromatography with diode-array detection
polyphenols beer HPLC SPE spectrophotometric detection
2014/3/4
The determination of polyphenols by spectrophotometric detection is complicated due to their low concentrations in beer. The beer samples have to be pre-concentrated before using the spectrophotometri...
Preventive Production of Beer against Oxidation—Recent Advances in Brewing Technology
beer oxidation stale flavor malt hops
2010/11/24
Attempts to find a solution to the problem of beer staling have been unremitting: hundreds of articles have been published during the last few years alone. This paper introduces recent developments in...