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The chemistry of beer aging – a critical review
Currently, the main quality problem of beer is the change of its chemical composition during storage, which alters the sensory properties. A variety of flavours may arise, depending on the beer typeExpand
Isolation of Adherent Polycyclic Aromatic Hydrocarbon (PAH)-Degrading Bacteria Using PAH-Sorbing Carriers
ABSTRACT Two different procedures were compared to isolate polycyclic aromatic hydrocarbon (PAH)-utilizing bacteria from PAH-contaminated soil and sludge samples, i.e., (i) shaken enrichment culturesExpand
Yeast flocculation: what brewers should know
For many industrial applications in which the yeast Saccharomyces cerevisiae is used, e.g. beer, wine and alcohol production, appropriate flocculation behaviour is certainly one of the most importantExpand
Brettanomyces yeasts--From spoilage organisms to valuable contributors to industrial fermentations.
Ever since the introduction of controlled fermentation processes, alcoholic fermentations and Saccharomyces cerevisiae starter cultures proved to be a match made in heaven. The ability of S.Expand
Bioflavoring and beer refermentation
Various techniques are used to adjust the flavors of foods and beverages to new market demands. Although synthetic flavoring chemicals are still widely used, flavors produced by biological methodsExpand
MICROBIOLOGICAL ASPECTS OF SPONTANEOUS WORT FERMENTATION IN THE PRODUCTION OF LAMBIC AND GUEUZE
Lambic and Gueuze are special Belgian beers obtained by spontaneous fermentation. Micro-organisms involved in this fermentation were counted and differentiated using several selective growth media.Expand
Aging characteristics of different beer types
Eight commercial beers (3 lager beers, 2 dark ales and 3 high-alcoholic ales) were aged for one year under normal storage conditions, and the changes with time of flavour profile and theExpand
Screening and evaluation of the glucoside hydrolase activity in Saccharomyces and Brettanomyces brewing yeasts
Aims:  The aim of this study was to select and examine Saccharomyces and Brettanomyces brewing yeasts for hydrolase activity towards glycosidically bound volatile compounds.
Evolution of chemical and sensory properties during aging of top-fermented beer.
The aging and consequent changes in flavor molecules of a top-fermented beer were studied. Different aging conditions were imposed on freshly bottled beer. After 6 months of aging, the concentrationExpand
Purification and characterization of extracellular alpha-amylase and glucoamylase from the yeast Candida antarctica CBS 6678.
An alpha-amylase and a glucoamylase were purified to homogeneity from the culture fluid of beta-cyclodextrin-grown Candida antarctica CBS 6678 by protamine sulfate treatment, ammonium sulfateExpand
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