Korbinian Haslbeck Research Center Weihenstephan for Brewing and Food Quality, TU Munich, Niemcy SUROWCE I TECHNOLOGIE Słowa kluczowe: essential oil, fermentation, dry hopping Hops play a…
Maciej Ditrych KU Leuven STABILNOŚĆ SENSORYCZNA Słowa kluczowe: brewing, staling aldehydes Flavour characteristics of beer are the critical aspects under which beer is evaluated. Many of…
Weronika Filipowska KU Leuven, Belgia STABILNOŚĆ SENSORYCZNA Słowa kluczowe: malting, staling aldehydes Beer off- flavours are associated with the presence of carbonyl compounds, which may…
Celina Dugulin University of Nottingham, Wielka Brytania STABILNOŚĆ SENSORYCZNA Słowa kluczowe: green malt brewing, energy efficiency Climate change and the depletion of fossil fuel reserves have…
Andreas Faustmann VLB Berlin, Niemcy SUROWCE I TECHNOLOGIE Słowa kluczowe: sensoryka piwa, trendy rynkowe Beer needs hops. This fact will hardly be doubted by any…
Tuur Mertens Uniwersytet Techniczny w Berlinie, Niemcy STABILNOŚĆ SENSORYCZNA Słowa kluczowe: Metal chelation, ROS Flavor stability remains one of the most challenging quality aspects in brewing….
Marcus Pagenstecher University of Copenhagen STABILNOŚĆ SENSORYCZNA Słowa kluczowe: mashing, ICP-OES, roasting Metal ion concentrations affect the success of beer brewing. While the presence of some…
Maximilian Michel Research Center Weihenstephan for Brewing and Food Quality, TU München, Niemcy MIKROBIOLOGIA Słowa kluczowe: new Yeasts, non-Saccharomyces, Torulaspora delbrueckii The brewing sector is…
Dagmar Matoulkova Research Institute of Brewing and Malting, PLC, Czechy MIKROBIOLOGIA Słowa kluczowe: anaerobic bacteria, Pectinatus, secondary contamination Beer is an environment in which strictly anaerobic…
Katja Schulze Oculyze GmbH, TH Wildau MIKROBIOLOGIA Słowa kluczowe: yeast, cellcounter, mobilemicroscope, concentration, viability Concentration and viability of brewing yeast are the most important factors…
