Journal of the Institute of Brewing: Vol 120, No 4

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Journal of the Institute of Brewing

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Journal of the Institute of Brewing: Volume 120, Issue 4

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Review articles

Humulus lupulus – a story that begs to be told. A review

Brewing with up to 40% unmalted oats (Avena sativa) and sorghum (Sorghum bicolor): a review

Research articles

Quality of pilsner malt and roasted malt during storage

Enzymatic and molecular characteristics of Geotrichum candidum strains as a starter culture for malting

Protein content of grains of different size fractions in malting barley

Grain and malt quality properties of some improved Nigerian sorghum varieties

Processing of bottom-fermented gluten-free beer-like beverages based on buckwheat and quinoa malt with chemical and sensory characterization

Multivariate analysis for feasibility of Korean six-row barleys for beer brewing

The influence of proteolytic and cytolytic enzymes on starch degradation during mashing

Feasibility study on the use of attenuated total reflectance mid-infrared spectroscopy for the analysis of malt quality parameters in wort

Malted and unmalted oats in brewing

Water-soluble protein molecular weight distribution and effects on wheat malt quality during malting

Characterization and genetic variability of barley accessions (Hordeum vulgare L.) irrigated in the savannas based on malting quality traits

Possibilities to improve the antioxidative capacity of beer by optimized hopping regimes

Fed-batch fermentation with glucose syrup as an adjunct for high-ethanol beer brewing

Impact of the brewing process on the concentration of silicon in lager beer

Application of matrix-assisted laser desorption/ionization time-of-flight mass spectrometry as a monitoring tool for in-house brewer's yeast contamination: a proof of concept

Optimal control of beer fermentation processes with Lipschitz-constraint on the control

Influencing the organic acid profile of beer by application of adsorbent materials

Increased protein–thiol solubilization in sweet wort by addition of proteases during mashing

Decomposition kinetics of dimethyl sulphide

Effects of magnesium ions on both VHG batch and continuous fruit wine fermentations

High gravity primary continuous beer fermentation using flocculent yeast biomass

Preliminary characterization of an Italian craft durum wheat beer

Carrier-free, continuous primary beer fermentation

Ethyl carbamate in the production and aging of cachaça in oak (Quercus sp.) and amburana (Amburana cearensis) barrels

Effects of sterilization temperature on the concentration of ethyl carbamate and other quality traits in Chinese rice wine

GC-MS analysis of ethyl carbamate in distilled sugar cane spirits from the northern and southern regions of Minas Gerais

Trace metal concentrations in distilled alcoholic beverages and liquors in Nigeria

Formation of volatile and maturation-related congeners during the aging of sugarcane spirit in oak barrels

Antioxidant activities of volatile and non-volatile fractions of selected traditionally brewed Korean rice wines

Evaluation of ethanol fermentation parameters for bioethanol production from sugar beet pulp and juice

Optimization of media components for the production of palm vinegar using response surface methodology

Genetic and physiological characterization of yeast isolated from ripe fruit and analysis of fermentation and brewing potential

Effects of enzymes on ester production during the course of a Chinese liquor fermentation as discussed by correlation analysis and path analysis

Effects of a mutated yeast plus addition of sucrose and nitrogen on the total higher alcohol levels of a plum wine fermentation

Mead production: fermentative performance of yeasts entrapped in different concentrations of alginate

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