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Could used beer yeast be the solution to heavy metal contamination in water?（图）
啤酒酵母 重金属污染 非活性酵母
2023/6/19
A new analysis by researchers at MIT’s Center for Bits and Atoms (CBA) has found that inactive yeast could be effective as an inexpensive, abundant, and simple material for removing lead contamination...
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...
COMBINED METHODS OF THERMAL REMOTE SENSING AND MOBILE CLIMATE TRANSECTS IN BEER SHEVA,ISRAEL
Urban Climate Land Use Meteorology Modelling Landsat Satellite Imagery
2015/8/3
In this paper, we examine the utility of combining mobile transect surface climate observations with remotely sensed observations in order to explore urban growth and its relation to local climate in ...
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...
低温挤压加酶大米作啤酒辅料的糖化试验（Saccharification Experiments of Extruded at Low Temperature Rice Beer Adjunct with Enzyme Preparation Added）
大米 挤压 糖化
2010/12/29
研究了低温挤压加酶大米啤酒辅料在挤压机内的淀粉降解过程，以及挤压添加耐高温α淀粉酶大米啤酒辅料的主要挤压参数对麦汁考察指标的影响规律。啤酒厂的生产试验表明，挤压加酶大米辅料麦汁的浸出物收得率比对照的传统不挤压大米啤酒辅料的麦汁浸出物收得率高2.10~3.57百分点，且在糊化过程中遇水不结块。同时省去传统啤酒辅料100℃煮沸液化工序。
2010年11月5日，应中国科学院光化学转换与功能材料重点实验室邀请，英国牛津大学化学系Paul D. Beer教授来理化所进行学术交流，并为研究生讲授现代化学进展学位课，作了题为Interlocked Host Molecules for Anion Recognition and Sensing的学术报告。
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...