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Relevant bibliographies by topics / Brewing process technology

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Academic literature on the topic 'Brewing process technology'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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Journal articles on the topic "Brewing process technology"

1

Muster-Slawitsch, Bettina, Matthäus Hubmann, Michael Murkovic, and Christoph Brunner. "Process modelling and technology evaluation in brewing." Chemical Engineering and Processing: Process Intensification 84 (October 2014): 98–108. http://dx.doi.org/10.1016/j.cep.2014.03.010.

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2

NISHIMURA, Akira. "Measurement and Fermentation Control Technology in Sake Brewing Process." JOURNAL OF THE BREWING SOCIETY OF JAPAN 99, no. 12 (2004): 828–35. http://dx.doi.org/10.6013/jbrewsocjapan1988.99.828.

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3

Wayessa, Bula Sirika, Diane Lyons, and Brian Kooyman. "Ethnoarchaeological Study of Brewing Technology in Wallaga Region of Western Oromia, Ethiopia." Journal of African Archaeology 13, no. 1 (November 1, 2015): 99–114. http://dx.doi.org/10.3213/2191-5784-10268.

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In Wallaga, local beer (farso) is one of the most common alcoholic beverages. The beverage is prepared from cereals such as sorghum, millet, maize and barley and an additive plant known as gesho (Rhamnus prinoides). The beer is fermented in a ceramic jar known as huuroo. The brewing process causes pitting in the interior walls. Because most fermentation processes cause pitting of ceramic vessels, use alteration analysis cannot specifically identify past beer brewing practice. Ethnoarchaeological research of beer fermentation in Wallaga shows that in addition to erosion of interior walls of beer jars, the beer fermentation process results in the deposition of residues on the interior walls of the vessels. This residue from beer brewing is different from residue left by other processes because it includes ingredients not incorporated into other foods. As a result, plant microresidue analysis of archaeological ceramics can help to identify past brewing practices and major ingredients of indigenous beer.

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Abdushukurov, Zh A., and A. K. Kekibaeva. "The use of dry hopping technique in brewing." Journal of Almaty Technological University, no. 2 (August 20, 2021): 5–11. http://dx.doi.org/10.48184/2304-568x-2021-2-5-11.

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Currently, the application of the dry hopping process is a new technology. This method of introducing hops allows you to preserve unstable aromatic oils. The dry hopping process means the addition of hop products at the fermentation stage of the fermentation chine or kegs after the fermentation process is completed. The dry hopping technology does not give the beer a bitter taste, but as a result of its use, it allows you to preserve volatile unstable aromatic oils that evaporate during cooking: monoterpenes-myrcene , diterpenes-dimircene, sexwiterpenes-β-corpofyllene, etc. Beer prepared using this technology is characterized by a rich aroma of hops, which is not present in traditional brewing technology. Based on the production tasting quality assessment, sensory profiles and physico-chemical parameters of drinks with different concentrations of Goldings hops were determined, in particular, the content of the extract, pH, the content of bitter substances, color, diacetyl content, alcohol content, the degree of fermentation, and according to the results of the profilogram analysis, the optimal dose of hops administration was 29 g/dal.

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Iorizzo, Massimo, Francesca Coppola, Francesco Letizia, Bruno Testa, and Elena Sorrentino. "Role of Yeasts in the Brewing Process: Tradition and Innovation." Processes 9, no. 5 (May 11, 2021): 839. http://dx.doi.org/10.3390/pr9050839.

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Nowadays, in the beer sector, there is a wide range of products, which differ for the technologies adopted, raw materials used, and microorganisms involved in the fermentation processes. The quality of beer is directly related to the fermentation activity of yeasts that, in addition to the production of alcohol, synthesize various compounds that contribute to the definition of the compositional and organoleptic characteristics. The microbrewing phenomenon (craft revolution) and the growing demand for innovative and specialty beers has stimulated researchers and brewers to select new yeast strains possessing particular technological and metabolic characteristics. Up until a few years ago, the selection of starter yeasts used in brewing was exclusively carried out on strains belonging to the genus Saccharomyces. However, some non-Saccharomyces yeasts have a specific enzymatic activity that can help to typify the taste and beer aroma. These yeasts, used as a single or mixed starter with Saccharomyces strains, represent a new biotechnological resource to produce beers with particular properties. This review describes the role of Saccharomyces and non-Saccharomyces yeasts in brewing, and some future biotechnological perspectives.

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Bayazitova, Meruyert, Anara Kekibaeva, Gulgaisha Baigaziyeva, Erik Askarbekov, and Dinara Zhamalova. "Analysis of the accumulation of amylolytic enzymes in triticale grain during malting process." Eastern-European Journal of Enterprise Technologies 1, no. 11 (109) (February 27, 2021): 42–50. http://dx.doi.org/10.15587/1729-4061.2021.224322.

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Generalization of the results of theoretical and practical research in the production of beer showed that the rise in prices for cereals, and in particular for barley, leads to an increase in the price of malt and, accordingly, an increase in the cost of the final product – beer. In this regard, modern brewers face the acute problem of a shortage of high-quality raw materials for beer production, as well as high competition in the consumer market. The need for inexpensive raw materials for brewing beer has grown significantly. Along with malt substitutes, a new product has appeared on the brewing commodity market – triticale. It surpasses barley in terms of the total amount of extract and other chemical indicators, so the use of this culture as a raw material for the production of brewing malt is a promising direction in brewing. In this work, we selected the optimal modes of malting grain triticale varieties “Balausa 8” to a moisture content of 40 %, 42 % and 44 % and germination for 3, 4 and 5 days at temperatures of 14 °C, 16 °C and 18 °C. Based on experimental studies, it has been found that 16 °C should be considered the optimal temperature for soaking triticale grains to a moisture content of 44 %. In the studies, the optimal mode of malting was experimentally determined for 5 days at a temperature of 16 °C, which made it possible to ensure the maximum accumulation of hydrolytic enzymes. Accelerated synthesis of amylases (217.99 units) occurs due to an increase in the rate of diffusion of gibberellin-like substances to the cells of the aleurone layer. The maximum accumulation of amylolytic enzymes is observed already on the 5th day of malting, which shortens this process by 2 days in the production of malt using classical technology

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7

Wei, Xiao Lu, Shuang Ping Liu, Jian Shen Yu, Yong Jian Yu, Sheng Hu Zhu, Zhi Lei Zhou, Jian Hu, and Jian Mao. "Innovation Chinese rice wine brewing technology by bi-acidification to exclude rice soaking process." Journal of Bioscience and Bioengineering 123, no. 4 (April 2017): 460–65. http://dx.doi.org/10.1016/j.jbiosc.2016.11.014.

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8

Novikova, I. V., P. V. Rukavitsyn, and A. S. Muravev. "Review: dry hopping in brewing." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 2 (October 2, 2018): 144–49. http://dx.doi.org/10.20914/2310-1202-2018-2-144-149.

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Dry hopping defined as the addition of hops or hops-products at the cold stage of the brewing process. The practice of dry hopping is currently used in many American styles of beer (IPA, APA, Imperial Stout), Belgian (Ali and Tripoli), traditional British (IPA, Extra Special Bitter), as well as other styles of beer with a developed aromatic component. The main volatile bitter and aromatic components of hops include terpenes (myrcene, humulene and betacarotene), which are characterized by “herbaceous” aroma. There are also linalool and geraniol, which give floral and fruity notes. Terpineol and pinene are making a resinous character. Currently developed special technology, the introduction of hops and the appropriate equipment for dry hopping: flower hops; hop suspension; hop pellets; semi-automatic methods. Dry hopping carried out to increase the “hoppy” aroma of beer and found application due to the increased popularity of small brewing in the world. Since dry hopping performed at relatively low temperatures thermal decomposition and volatilization of aromatic compounds is significantly reduced. This results in a higher concentration of these compounds in the finished product. The source of the aromatic properties of the beer is the polyphenols. In the process of dry hopping about 80-90% of polyphenols extracted during the first 12 hours. Flavan-3-ols increases perceived bitterness and astringency. Monomers and oligomers of flavan-3-ol play a role in the stability of taste, colloidal stability and foam resistance of the drink, have antiradical and antioxidant properties.

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Punčochářová, Lenka, Jaromír Pořízka, Pavel Diviš, and Václav Štursa. "Study of the influence of brewing water on selected analytes in beer." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (June 28, 2019): 507–14. http://dx.doi.org/10.5219/1046.

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Brewing water is one of the basic raw materials for beer production and knowledge of its composition and pH is essential for the proper conduct of the entire brewing process. In this study, it was observed how the composition of water influences OG values, content of B vitamins, organic acids and iso-α-acids. For brewing, synthetic water was prepared by adding chemicals to deionized water. Models of hard (pH 8.47 ±0.08) and soft (pH 7.68 ±0.23) synthetic water were used for brewing pale bottom-fermented lager beers. Samples of wort, hopped wort, young beer and beer were collected during beer production. HPLC-DAD was used for B vitamins and iso-α-bitter acids quantification. Determination of organic acids was done by ion chromatography with conductivity detector. Obtained data were statistically processed with ANOVA (Analysis of Variance) and interval of confidence was set to 95%. According to the statistical analysis, water composition affects analytes content during beer production and in the final product. Hard water seemed to be a better extraction buffer and its composition (pH) positively affected some processes during brewing technology. One of them was obtaining higher OG values compared to soft water. The beer made from hard water also contained more B vitamins. Composition of brewing water had no influence neither on concentration of organic acids nor on iso-α-acids in conditions of homebrewing.

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Leskosek-Cukalov, Ida, and Viktor Nedovic. "Immobilized cell technology in beer brewing: Current experience and results." Zbornik Matice srpske za prirodne nauke, no. 109 (2005): 129–41. http://dx.doi.org/10.2298/zmspn0519129l.

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Immobilized cell technology (ICT) has been attracting continual attention in the brewing industry over the past 30 years. Some of the reasons are: faster fermentation rates and increased volumetric productivity, compared to those of traditional beer production based on freely suspended cells, as well as the possibility of continuous operation. Nowadays, ICT technology is well established in secondary fermentation and alcohol- free and low-alcohol beer production. In main fermentation, the situation is more complex and this process is still under scrutiny on both the lab and pilot levels. The paper outlines the most important ICT processes developed for beer brewing and provides an overview of carrier materials, bioreactor design and examples of their industrial applications, as well as some recent results obtained by our research group. We investigated the possible applications of polyvinyl alcohol in the form of LentiKats?, as a potential porous matrices carrier for beer fermentation. Given are the results of growth studies of immobilized brewer's yeast Saccharomyces uvarum and the kinetic parameters obtained by using alginate microbeads with immobilized yeast cells and suspension of yeast cells as controls. The results indicate that the immobilization procedure in LentiKat? carriers has a negligible effect on cell viability and growth. The apparent specific growth rate of cells released in medium was comparable to that of freely suspended cells, implying preserved cell vitality. A series of batch fermentations performed in shaken flasks and an air-lift bioreactor indicated that the immobilized cells retained high fermentation activity. The full attenuation in green beer was reached after 48 hours in shaken flasks and less than 24 hours of fermentation in gas-lift bioreactors.

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Dissertations / Theses on the topic "Brewing process technology"

1

Russell, Ingeborg. "Studies on yeast with improved carbohydrate utilization." Thesis, University of Strathclyde, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.303275.

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Book chapters on the topic "Brewing process technology"

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Lewis, Michael J., and Tom W. Young. "Fermentation—overview, process, and technology." In Brewing, 295–317. Boston, MA: Springer US, 2001. http://dx.doi.org/10.1007/978-1-4615-0729-1_17.

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Lewis, Michael J., and Tom W. Young. "Fermentation — overview, process and technology." In Brewing, 160–72. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-1801-3_11.

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"THE BREWING INDUSTRY." In Applied Technology and Instrumentation for Process Control, 325–66. CRC Press, 2004. http://dx.doi.org/10.1201/9781482284645-16.

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Raj, Pethuru. "The Compute Infrastructures for Big Data Analytics." In Cloud Technology, 187–221. IGI Global, 2015. http://dx.doi.org/10.4018/978-1-4666-6539-2.ch009.

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The implications of the digitization process among a bevy of trends are definitely many and memorable. One is the abnormal growth in data generation, gathering, and storage due to a steady increase in the number of data sources, structures, scopes, sizes, and speeds. In this chapter, the author shows some of the impactful developments brewing in the IT space, how the tremendous amount of data getting produced and processed all over the world impacts the IT and business domains, how next-generation IT infrastructures are accordingly getting refactored, remedied, and readied for the impending big data-induced challenges, how likely the move of the big data analytics discipline towards fulfilling the digital universe requirements of extracting and extrapolating actionable insights for the knowledge-parched is, and finally, the establishment and sustenance of the dreamt smarter planet.

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Conference papers on the topic "Brewing process technology"

1

Bai, Jing, Tiecheng Pu, Jisheng Xing, Guocheng Niu, Shuran Zhang, and Qiang Liu. "Research on energy consumption analysis of beer brewing process." In Mechanical Engineering and Information Technology (EMEIT). IEEE, 2011. http://dx.doi.org/10.1109/emeit.2011.6022892.

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Boro, Febriyandika Tarang, Indra Riyanto, and Krisna Adiyarta. "Automatic coffee grinding and brewing process with NUC140 microcontroller." In 2017 3rd International Conference on Science in Information Technology (ICSITech). IEEE, 2017. http://dx.doi.org/10.1109/icsitech.2017.8257171.

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Dong, Yuefan, and Wujian Yang. "Application of Virtual Simulation Technology in Course Reform of Rice Wine Brewing Process*." In 4th International Conference on Culture, Education and Economic Development of Modern Society (ICCESE 2020). Paris, France: Atlantis Press, 2020. http://dx.doi.org/10.2991/assehr.k.200316.207.

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