Celina Dugulin University of Nottingham FLAVOUR STABILITY Keywords: green malt brewing, energy efficiency Climate change and the depletion of fossil fuel reserves have prompted energy…
Andreas Faustmann VLB Berlin, Niemcy RAW MATERIALS & TECHNOLOGIES Keywords: hopping techniques Beer needs hops. This fact will hardly be doubted by any one. But…
Tuur Mertens Technical University of Berlin FLAVOUR STABILITY Keywords: Metal chelation, ROS Flavor stability remains one of the most challenging quality aspects in brewing. Transition metals…
Maximilian Michel Research Center Weihenstephan for Brewing and Food Quality, TU München MICROBIOLOGY Keywords: new Yeasts, non-Saccharomyces, Torulaspora delbrueckii The brewing sector is ruled by…
Dagmar Matoulkova Research Institute of Brewing and Malting, PLC MICROBIOLOGY Keywords: anaerobic bacteria, Pectinatus, secondary contamination Beer is an environment in which strictly anaerobic bacteria…
Katja Schulze Oculyze GmbH, TH Wildau MICROBIOLOGY Keywords: yeast, cellcounter, mobilemicroscope, concentration, viability Concentration and viability of brewing yeast are the most important factors determining…
Magda Costa Universiteit Gent MICROBIOLOGY Keywords: brewer’s yeast, fermentation follow-up, LC-ESI-MS Fermentation is an important step in beer production and so are thus the wort…
Marcus Pagenstecher University of Copenhagen FLAVOUR STABILITY Keywords: mashing, ICP-OES, roasting Metal ion concentrations affect the success of beer brewing. While the presence of some…
Paweł Satora UR Kraków, Poland MICROBIOLOGY Keywords: nie-Saccharomyces, drożdże dzikie, Brettanomyces, Torulaspora W technologii klasycznej piwa pozyskiwane są z udziałem różnych, wyselekcjonowanych szczepów drożdży Saccharomyces,…
