Solid wastes in brewing process: A review
A large amount of agro-industrial waste is produced annually around the world from the beneficiated agricultural products or in food industrialization. The disposal of these residues in the...
View ArticleNitrogen compounds in brewing wort and beer: A review
Traditionally, beer is obtained from the treatment and processing of three raw materials (barley malt, hops and water). From it, brewing wort fermented by the action of yeasts is obtained. Wort...
View ArticleApplication of high gravity fermentation worts to the brewing of industrial...
Fermentation of worts with high concentrations of fermentable sugars has become common practice in large clear beer breweries that use high gravity worts containing 16-18% (w/v) dissolved solids to...
View ArticleEvaluation of copper content in beers obtained from retail in Sweden
A quantitative study of copper (Cu) content in 19 different beer brands produced in mainly European countries and consumed in Sweden were measured using atomic absorption spectrophotometer without...
View ArticleComparison of unaged and barrel aged whiskies from the same Mash Bill using...
This study provides qualitative data on sensory compounds present in barrel aged U.S. corn-based whiskies (primarily bourbon) and their unaged counterparts. Whisky samples of commercial brands by...
View ArticleEvaluation of maturation congeners in beer aged with Brazilian woods
Beer is the most consumed alcoholic beverage in Brazil. In this paper, wood aged beer was made with some Brazilian wood species, that is, chestnut, Cariniana sp., balsam, oak, and amburana. This...
View ArticleMalt roasting quality control by mid-infrared spectroscopy
In the presented investigation, the chemical composition of malt during roasting is estimated using diffuse reflectance mid-infrared fourier transform (DRIFT-MIR) spectroscopy and multiple linear...
View ArticleInvestigating cleaning in place (CIP) chemical, water, and energy use: A...
The effectiveness of multiple cleaning in place (CIP) procedures was observed from different local breweries in the North East of England. Experiments were also carried out to investigate possible...
View ArticleOptimisation of malting of Cameroonian rice (Oryza sativa) cultivars for beer...
The aim of this study was to determine the optimum malting conditions, for rice beer production, of seven cultivars of local rice (Oryza sativa L.) cultivated in the North and Far North Regions of...
View ArticleGC/MS analysis of traditional barrel aged whisky and whisky treated with...
Accelerated aging techniques are an ongoing frontier in the production of whisky because they do not require traditional barrel aging methods to mature. Whisky samples from the Jack Daniels family as...
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