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- Zhuang, Shiwen; Shetty, Radhakrishna; Hansen, Mikkel; Fromberg, Arvid; Hansen, Preben Bøje; Hobley, Timothy John
- European food research & technology 2017 v.243 no.3 pp. 447-454
- beers, etc ; alcohols; amino nitrogen; barley; brewing; color; enzymes; esters; malt; maltose; manufacturing; oats; rye; viscosity; wheat; Show all 15 Subjects
- ... Whilst beers have been produced using various levels of unmalted grains as adjuncts along with malt, brewing with 100 % unmalted grains in combination with added mashing enzymes remains mostly unknown. The aim of this study was to investigate the brewing potential of 100 % unmalted barley, wheat, oat and rye in comparison with 100 % malt. To address this, identical brewing methods were adopted at ...
- Langos, Daniel; Gastl, Martina; Granvogl, Michael
- European food research & technology 2017 v.243 no.10 pp. 1711-1718
- beers, etc ; Saccharomyces cerevisiae; Saccharomyces pastorianus; barley; brewing; cinnamic acid; decarboxylation; fermentation; ferulic acid; food research; germination; isotope labeling; malt; malting; odor compounds; odors; p-coumaric acid; soaking; styrene; temperature; wheat; yeasts; Show all 22 Subjects
- ... 2-Methoxy-4-vinylphenol and 4-vinylphenol are important odorants in wheat beer, which are mainly enzymatically formed by decarboxylation during fermentation with the top fermenting yeast Saccharomyces cerevisiae from their respective precursors, the free phenolic acids ferulic acid and p-coumaric acid. However, also the undesired toxicologically relevant styrene can be formed from cinnamic acid by ...