Quality Characteristics of Wheat Malts with Different Country of Origin and Their Effect on Beer Brewing
暂无分享,去创建一个
Hyun-Jin Kim | Yang Soo Byeon | Seung-Taik Lim | Han Sub Kwak | Sang Sook Kim | Hyun-Jin Kim | S. Lim | H. Kwak | Sang Sook Kim | Y. Byeon
[1] Jinhua Du,et al. Effects of Wheat Starch Contents on Malt Qualities , 2011 .
[2] L. Domingues,et al. Volatile fingerprinting differentiates diverse-aged craft beers , 2019, LWT.
[3] D. Torrico,et al. Chemical characterization of aromas in beer and their effect on consumers liking. , 2019, Food chemistry.
[4] Jae-Ho Kim,et al. Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor (yakju) Affecting Overall Acceptance by Young Consumers , 2020, Foods.
[5] Seung Ju Lee,et al. Multivariate analysis for feasibility of Korean six‐row barleys for beer brewing , 2014 .
[6] F. Delvaux,et al. Wheat Variety and Barley Malt Properties: Influence on Haze Intensity and Foam Stability of Wheat Beer , 2004 .
[7] Inês M. Ferreira,et al. Impact of Wort Amino Acids on Beer Flavour: A Review , 2018 .
[8] T. Becker,et al. Kinetic studies of main wort flavor compounds and iso-α-acids during wort boiling: a review , 2017, European Food Research and Technology.
[9] C. Fadda,et al. Preliminary characterization of an Italian craft durum wheat beer , 2014 .
[10] R. Smith,et al. Determination of sulphur compounds in beer using headspace solid-phase microextraction and gas chromatographic analysis with pulsed flame photometric detection. , 2000, Journal of chromatography. A.
[11] Shaoquan Liu,et al. Production of flavour-active methionol from methionine metabolism by yeasts in coconut cream. , 2010, International journal of food microbiology.
[12] L. Guido,et al. The impact of the physiological condition of the pitching yeast on beer flavour stability: an industrial approach. , 2004 .
[13] Paul S. Hughes,et al. Beer: Quality, Safety and Nutritional Aspects , 2001 .
[14] D. E. Briggs,et al. Malts and Malting , 1998 .
[15] S. Lee,et al. Quality Characteristics of Mixed Makgeolli with Barley and Wheat , 2016 .
[16] K. Yoshizawa. On Various Factors Affecting Formation of Isobutanol and Isoamyl Alcohol during Alcoholic Fermentation , 1966 .
[17] A. Motroni,et al. Microbial communities and malt quality of durum wheat used in brewing , 2019, Journal of the Institute of Brewing.
[18] Y. Kwon,et al. Adding enzymes to improve the properties of the Korean barley Gwangmaek wort during mashing , 2016, Food Science and Biotechnology.
[19] S. Lee,et al. The Quality Characteristics of Wheat-Makgeolli Made from Different Cultivars and Milling Rates , 2016 .
[20] S. Lee,et al. Comparison of the Quality Characteristics of Commercial Barley Malts in Korea , 2018 .
[21] E. Kovaleva,et al. Production and analysis of non-traditional beer supplemented with sea buckthorn , 2017 .
[22] M. Kwiatkowski,et al. The mouth-feel properties of polysaccharides and anthocyanins in a wine like medium , 2004 .
[23] A. Fromberg,et al. Brewing with 100 % unmalted grains: barley, wheat, oat and rye , 2017, European Food Research and Technology.
[24] K. Nordström. FORMATION OF ESTERS, ACIDS AND ALCOHOLS FROM α‐KETO ACIDS BY BREWER'S YEAST , 1963 .
[25] M. Gastl,et al. Processing of a Top Fermented Beer Brewed from 100% Buckwheat Malt with Sensory and Analytical Characterisation , 2010 .
[26] R. Van Deun,et al. Taste-active Components of Beers from Emmer Wheat (Triticum dicoccum) Malt , 2016 .
[28] L. Xiaolin,et al. A preliminary study about the influence of high hydrostatic pressure processing on the physicochemical and sensorial properties of a cloudy wheat beer , 2016 .
[29] G. Perretti,et al. Investigation of the Suitability of Hulled Wheats for Malting and Brewing , 2011 .
[30] Young-Shick Hong,et al. Comparison of Physicochemical Properties and Metabolite Profiling Using 1H NMR Spectroscopy of Korean Wheat Malt , 2020, Foods.
[31] G. Perretti,et al. The Influence of Glumes on Malting and Brewing of Hulled Wheats , 2013 .
[32] S. Vanlanduit,et al. The interaction effect between vibrations and temperature simulating truck transport on the flavor stability of beer. , 2018, Journal of the science of food and agriculture.
[33] T. Becker,et al. Common wheat (Triticum aestivum L.) and its use as a brewing cereal – a review , 2014 .
[34] C. Fadda,et al. Is it possible to create an innovative craft durum wheat beer with sourdough yeasts? A case study , 2015 .
[35] N. Coote,et al. FACTORS RESPONSIBLE FOR THE DECREASE IN pH DURING BEER FERMENTATIONS , 1976 .
[36] R. Brueggeman,et al. Production of deoxynivalenol (DON) and DON-3-glucoside during the malting of Fusarium infected hard red spring wheat , 2018 .