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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...
Water is the most vital resource on Earth. We are facing a global water crisis and the time has come to investigate how we can cope with this issue at a local basis. We live in a culture that is facin...
Physiological state of reused brewing yeast
flavour compounds glycogen serial repitching trehalose yeast
2014/2/24
In brewing, yeast may be reused many times. A number of yeast repitchings differs significantly among the breweries. Adjusting the number of times a strain may be serially repitched is of great import...
Brewing trials with spring and winter barley varieties
Hordeum vulgare L. saccharification saccharide composition beer
2014/2/25
The effects of a set of barley varieties on the brewing process and quality of beer production intermediaries were studied in trial brews (40 l) prepared using the two-mash decoction process. The vari...
02 May 2007，A joint project between UQ and Foster’s to turn beer wastewater into electricity has won $140,000 from the Queensland Government’s Sustainable Energy Innovation Fund.
Key driving forces in the Czech brewing industry
brewing industry analysis driving force factor production consumption
2014/3/28
The paper is a part of solution of a post-doctorate grant awarded by the Grant Agency of the Czech Republic (GAČR No. 402/02/P059) connected with the research plan of the FBE MUAF in Brno (GAMSM ...
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...
Changes in Nitrogenous Components and Bacterial Counts of Fermented Sardine with Rice-Bran Produced by Warmed Brewing
sardine Etrumeus micropus fermented sardine with rice-bran
2010/11/22
FSR, “Iwashinukazuke,” is a fermented fish product which takes over 6 months for ripening. The warmed brewing method is able to shorten the ripening period to 100 days. This study aims at obtaining fu...