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Journal articles on the topic 'Brewing process technology'
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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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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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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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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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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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Kotovicová, Jana, František Toman, and Magdalena Vaverková. "Experiences with preventive procedures application in the process of beer production in Czech Republic." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 59, no. 6 (2011): 189–98. http://dx.doi.org/10.11118/actaun201159060189.
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Food-processing industry is an intriguing field regarding prevention procedures application. All food-processing operations have common fundamental spheres of problems – wastewater polluted by organic substances, solid waste of biological origin and losses during source material processing. Beer production process is a representative of food-processing sphere. The brewing industry has an ancient tradition and is still a dynamic sector open to new developments in technology and scientific progress. A case study of beer production in Czech Republic has been performed. During the work on the project, there were utilized methodical procedures of Cleaner Production, best available technologies (BAT) utilization and hazard analysis critical control points (HACCP), optimization of final technology operation.
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Iorizzo, Massimo, Francesco Letizia, Gianluca Albanese, Francesca Coppola, Angelita Gambuti, Bruno Testa, Riccardo Aversano, Martino Forino, and Raffaele Coppola. "Potential for Lager Beer Production from Saccharomyces cerevisiae Strains Isolated from the Vineyard Environment." Processes 9, no. 9 (September 9, 2021): 1628. http://dx.doi.org/10.3390/pr9091628.
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Saccharomyces pastorianus, genetic hybrids of Saccharomyces cerevisiae and the Saccharomyces eubayanus, is one of the most widely used lager yeasts in the brewing industry. In recent years, new strategies have been adopted and new lines of research have been outlined to create and expand the pool of lager brewing starters. The vineyard microbiome has received significant attention in the past few years due to many opportunities in terms of biotechnological applications in the winemaking processes. However, the characterization of S. cerevisiae strains isolated from winery environments as an approach to selecting starters for beer production has not been fully investigated, and little is currently available. Four wild cryotolerant S. cerevisiae strains isolated from vineyard environments were evaluated as potential starters for lager beer production at laboratory scale using a model beer wort (MBW). In all tests, the industrial lager brewing S. pastorianus Weihenstephan 34/70 was used as a reference strain. The results obtained, although preliminary, showed some good properties of these strains, such as antioxidant activity, flocculation capacity, efficient fermentation at 15 °C and low diacetyl production. Further studies will be carried out using these S. cerevisiae strains as starters for lager beer production on a pilot scale in order to verify the chemical and sensory characteristics of the beers produced.
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Odejobi, Oludare Johnson, Emmanuel Oluwasanmi Oyeleke, and Funso Alaba Akeredolu. "Pinch Technology Approach to Freshwater and Wastewater Minimisation in Brewing Operations." International Journal of Engineering Research in Africa 52 (January 2021): 102–14. http://dx.doi.org/10.4028/www.scientific.net/jera.52.102.
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The rise in the cost of production of beer due to increasing demand for freshwater and high cost of treating wastewater, motivate research interests in resource management in beer production. This study determines and reduces the concentration of the contaminants in the wastewater samples collected from a brewery in Nigeria, to reduce freshwater demand and to save the cost of operation through wastewater reuse using pinch technology. The wastewater samples were analysed for the concentration of Chemical Oxygen Demand using standard procedures. The Total Dissolved Solids were measured using pH-EC-TDS metre. Water Cascade Analysis was used to evaluate the minimum freshwater demand and wastewater generated to design the maximum wastewater recovery network for minimum freshwater demand in the process. The results showed that for 41.54 t/hr of both the freshwater and wastewater used in the brewery operations, the Chemical Oxygen Demand concentration ranged between 0 – 74,775 ppm and the Total Dissolved Solids concentration ranged from 0 – 2,008 ppm. However, with the application of Water Cascade Analysis, the freshwater and wastewater flow rates reduced to 19.88 t/hr based on Chemical Oxygen Demand concentration and 21.54 t/hr based on Total Dissolved Solids concentration. The freshwater saving per annum based on the concentrations of Chemical Oxygen Demand and Total Dissolved Solids were ₦346,560,000:00 ($962,666.67) and ₦319,840,000:00 ($888,444.44), respectively. The study concluded that the application of Pinch Technology to brewery operation is viable because of its capacity to reduce freshwater demand and wastewater generation.
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Boulton, C. A. "Applications of yeast physiology for improvements in the brewing process." Journal of Chemical Technology & Biotechnology 50, no. 1 (April 24, 2007): 135–37. http://dx.doi.org/10.1002/jctb.280500118.
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Kosiv, Ruslana, Tetiana Kharandiuk, Lyubov Polyuzhyn, Liubov Palianytsia, and Natalia Berezovska. "Optimization of Main Fermentation of High-Gravity Wort." Chemistry & Chemical Technology 10, no. 3 (September 15, 2016): 349–53. http://dx.doi.org/10.23939/chcht10.03.349.
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The mathematical model has been developed to calculate the content of higher alcohols and esters depending on wort initial concentration and fermentation temperature. The process was optimized in accordance with the developed model. To obtain high-quality beer via high-gravity brewing technology the wort concentration was found to be 14-15 % relative to dry matter and main fermentation temperature of 284–285 K.
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Gorash, O., R. Klymyshena, V. Khomina, and L. Vilchynska. "Ecological and biological conformity of conditions of the brewing barley cultivation zone." Ukrainian Journal of Ecology 10, no. 1 (March 10, 2020): 246–53. http://dx.doi.org/10.15421/2020_39.
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The correspondence of agro-ecological and climatic factors of the external environment of the industrial zone of brewing barley to the biological requirements of barley culture has been analyzed. The peculiarity of brewing barley in the formation of the crop and its quality is characterized by the necessity of directing, in the process of photosynthesis, the accumulation of the carbohydrate component of the grain more than in the protein content. The important role of ensuring these requirements depends mainly on the PAR of the long-wavelength range, especially during the second half of the growing season, during the growth and development of the grain. At this time, an important factor in ensuring the brewing quality of barley is the moisture supply of soil moisture, as it depends on the growth process of the grain. The barley culture belongs to the early spring cereals. Due to the changes in climatic conditions, which is directly related to the zone of industrial brewing of barley by analysis of ten-year temperature data, the favorable conditions for the growth and development of barley, the conditions of sowing in early spring have been found. In particular, sowing time is actually possible 20-25 days earlier than traditional, this is the first and second ten days of March. Conducted trial reconnaissance crops in the first decade of March ensured the effective development of plants and the formation of crops favorable to meet the quality requirements for the cultivation of products for the production of malt. The vegetative period of development before the onset of the generative has increased in plants up to 45 days, which by itself is a rather positive component of the efficiency of cultivation technology according to the results of the analysis of climatic factors of the zone of industrial production of brewing barley. As a result of analytical studies the improvement of ecological and biological compliance of spring barley development for the period 2010-2019 has been revealed. Due to the early onset of heat in March, there was a need to make adjustments to certain elements of technology based on appropriate research to ensure effective implementation of the agro-ecological resource of the area. The urgent tasks, with the aim of balanced processes of spring barley development to energy conditions of the environment, are research with seeding rate, row spacing, depth of seeds wrapping, application of mineral fertilizers.
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Walter, Lynn A., Linda F. Edelman, and Keneth J. Hatten. "Early entry, capabilities and shakeout in the US brewing industry." Journal of Management History 22, no. 1 (January 11, 2016): 24–49. http://dx.doi.org/10.1108/jmh-03-2015-0022.
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Purpose – The purpose of this study is to examine how early-entry and process-based capability development affected firm survival during shakeout in the US brewing industry between 1938 and 1980. Design/methodology/approach – Hazard analysis was conducted on US brewing industry data spanning 42 years from 1938 to 1980. Findings – Both early-entry and later capability developments enhance the probability of survival. In addition, firms which entered early were also more likely to be the firms who continually developed capabilities across the decades. Research limitations/implications – This study contributes to our understanding of shakeout in traditional, non-high-technology businesses. However, because it is a single industry study, the ability to the generalize findings to other industry contexts is limited. Practical implications – Early entry can determine survival in industries with stable products and low levels of technological change. Social implications – Policy-makers interested in competitive dynamics should take note of the historical conditions that lead to industry consolidation in traditional industries, which, while not as glamorous as the technology sector, provide the core of US industry. Originality/value – Historical firm characteristics can impact industry structure and firm survival for over a century.
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Borsa, Andrei, Elena Mudura, Vlad Vasile Hadarean Munteanu, Sevastita Muste, Andruta Cerbu (Muresan), and Romina Vlaic. "Research Regarding High Gravity Brewing in the Pilot Station USAMV Cluj-Napoca." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 70, no. 1 (November 13, 2013): 62. http://dx.doi.org/10.15835/buasvmcn-fst:9509.
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This paper aims to present preliminary research results obtained while developing and implementing a high gravity beer fermentation process. Production trials were performed in brewery pilot plant from University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Science and Technology. The tehnological parameters were adapted and monitored during the making.
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Smith, L. J. "The Treatment of Waste Waters from Malting, Brewing and Distilling." Water Science and Technology 18, no. 3 (March 1, 1986): 127–35. http://dx.doi.org/10.2166/wst.1986.0043.
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The origin and nature of the waste waters is briefly described. Possible methods of treatment are reviewed with passing reference to some typical examples. The effect of climate is considered. The second half of the paper is devoted to process selection, design and operation of a high rate plastics media filter treatment plant for Bass Brewing Ltd., at Runcorn U.K. with special reference to measures to avoid nuisance from the readily putrescible waste waters and an indication of cost.
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Mofijur, M., F. Kusumo, I. M. Rizwanul Fattah, H. M. Mahmudul, M. G. Rasul, A. H. Shamsuddin, and T. M. I. Mahlia. "Resource Recovery from Waste Coffee Grounds Using Ultrasonic-Assisted Technology for Bioenergy Production." Energies 13, no. 7 (April 7, 2020): 1770. http://dx.doi.org/10.3390/en13071770.
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Biodiesel is a proven alternative fuel that can serve as a substitute for petroleum diesel due to its renewability, non-toxicity, sulphur-free nature and superior lubricity. Waste-based non-edible oils are studied as potential biodiesel feedstocks owing to the focus on the valorisation of waste products. Instead of being treated as municipal waste, waste coffee grounds (WCG) can be utilised for oil extraction, thereby recovering an energy source in the form of biodiesel. This study evaluates oil extraction from WCG using ultrasonic and Soxhlet techniques, followed by biodiesel conversion using an ultrasonic-assisted transesterification process. It was found that n-hexane was the most effective solvent for the oil extraction process and ultrasonic-assisted technology offers a 13.5% higher yield compared to the conventional Soxhlet extraction process. Solid-to-solvent ratio and extraction time of the oil extraction process from the dried waste coffee grounds (DWCG) after the brewing process was optimised using the response surface methodology (RSM). The results showed that predicted yield of 17.75 wt. % of coffee oil can be obtained using 1:30 w/v of the mass ratio of DWCG-ton-hexane and 34 min of extraction time when 32% amplitude was used. The model was verified by the experiment where 17.23 wt. % yield of coffee oil was achieved when the extraction process was carried out under optimal conditions. The infrared absorption spectrum analysis of WCG oil determined suitable functional groups for biodiesel conversion which was further treated using an ultrasonic-assisted transesterification process to successfully convert to biodiesel.
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Dabija, Adriana, Marius Eduard Ciocan, Ancuta Chetrariu, and Georgiana Gabriela Codină. "Maize and Sorghum as Raw Materials for Brewing, a Review." Applied Sciences 11, no. 7 (April 1, 2021): 3139. http://dx.doi.org/10.3390/app11073139.
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Brewing is among the oldest biotechnological processes, in which barley malt and—to a lesser extent—wheat malt are used as conventional raw materials. Worldwide, 85–90% of beer production is now produced with adjuvants, with wide variations on different continents. This review proposes the use of two other cereals as raw materials in the manufacture of beer, corn and sorghum, highlighting the advantages it recommends in this regard and the disadvantages, so that they are removed in technological practice. The use of these cereals as adjuvants in brewing has been known for a long time. Recently, research has intensified regarding the use of these cereals (including in the malted form) to obtain new assortments of beer from 100% corn malt or 100% sorghum malt. There is also great interest in obtaining gluten-free beer assortments, new nonalcoholic or low-alcohol beer assortments, and beers with an increased shelf life, by complying with current food safety regulations, under which maize and sorghum can be used in manufacturing recipes.
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Ye, Hong, Juan Wang, Jie Shi, Jingyi Du, Yuanhao Zhou, Mingquan Huang, and Baoguo Sun. "Automatic and Intelligent Technologies of Solid-State Fermentation Process of Baijiu Production: Applications, Challenges, and Prospects." Foods 10, no. 3 (March 23, 2021): 680. http://dx.doi.org/10.3390/foods10030680.
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Baijiu is the national liquor of China and the world’s most consumed spirit, which is produced using a unique and traditional solid-state fermentation (SSF) process. The development of an automatic and intelligent technology for SSF is more difficult than that for liquid-state fermentation. However, the technological upgrading of the SSF process is crucial for reducing the labor intensity, saving manpower, avoiding the waste of materials and energy, and providing a favorable operation environment for workers; moreover, it provides a great reference value to similar industries. This article reviews the latest application progresses in automatic and intelligent technologies for Baijiu production. The important technical processes are introduced successively, including the production of Jiuqu, SSF, solid-state distillation, storage, and blending. The bottlenecks and challenges are pointed out for automatic and intelligent upgrading of these technical processes. Furthermore, the typical technology application cases in an integrated automatic production line of Baijiu are also summarized. Next, the industrial development status of Baijiu production is compared with those of other liquors in the world. Finally, future development directions are proposed. This review will provide an overall introduction and objective analysis of recent developments and current challenges in Baijiu manufacturing so as to promote the intelligent brewing of Baijiu.
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Chen, Xinyu, Christoph Nophut, and Tobias Voigt. "Manufacturing Execution Systems for the Food and Beverage Industry: A Model-Driven Approach." Electronics 9, no. 12 (December 2, 2020): 2040. http://dx.doi.org/10.3390/electronics9122040.
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Manufacturing Execution Systems (MES) are process-oriented information-technology (IT) solutions for collecting and managing information from manufacturing processes. Due to the individual programming effort and the complex integration with other manufacturing systems, though the food and beverage manufacturers can benefit from the MES, its implementation is not widespread in this industry. To simplify the implementation and engineering process, the concept of model-driven engineering (MDE) is considered as a solution. However, a feasible model-driven approach for MES engineering has not been established, not to mention for the food and beverage industry. This paper presents an approach for the automatic MES generation according to the MDE concept providing MES functions that are relevant to the food and beverage manufacturing processes primarily. It consists of necessary phases to cover the whole engineering process of the MES. Based on the application of the presented approach to the brewing process in a brewhouse, the feasibility and practicality of this approach were proven.
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Păcală, Mariana-Liliana, Anca Sorina Șipoş, Lucica Brudiu, and Lidia Favier. "Teaching in Higher Education: Students’ Deep Learning of Brewing by Labwork." Balkan Region Conference on Engineering and Business Education 1, no. 1 (October 1, 2019): 198–205. http://dx.doi.org/10.2478/cplbu-2020-0023.
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AbstractThe amount of theoretical and practical information to be given to students from engineering food specialty is increasingly greater. Within this perspective, it is important to use teaching-learning methods which to develop students’ cognitive ability through the efficient by of them of knowledge acquired at fundamental and specialized disciplines. The article aims to present in an integrated graphical manner the laboratory entitled “Determination of alcoholic concentration of beer by distillation” within the discipline of “Technology and control in the malt and beer industry” that is taught to students in the field of Food Engineering. The integrative approach to the laboratory theme is based on the generation of a graphical organization of the laboratory work content, thus enabling an efficient guidance of the teaching-learning process. On the same structure of the graphical organization of laboratory work are processed and interpreted experimental results, resulting in students’ deep learning of brewing by laboratory work. In conclusion, the use of integrated graphical manner in the teaching of laboratory work allowed students to achieve much better results in the assessment of laboratory activity, to find an improvement in self-organizing and self-evolving and to be more confident about the scientific research activity.
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Federsel, Hans-Jürgen, Thomas S. Moody, and Steve J. C. Taylor. "Recent Trends in Enzyme Immobilization—Concepts for Expanding the Biocatalysis Toolbox." Molecules 26, no. 9 (May 10, 2021): 2822. http://dx.doi.org/10.3390/molecules26092822.
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Enzymes have been exploited by humans for thousands of years in brewing and baking, but it is only recently that biocatalysis has become a mainstream technology for synthesis. Today, enzymes are used extensively in the manufacturing of pharmaceuticals, food, fine chemicals, flavors, fragrances and other products. Enzyme immobilization technology has also developed in parallel as a means of increasing enzyme performance and reducing process costs. The aim of this review is to present and discuss some of the more recent promising technical developments in enzyme immobilization, including the supports used, methods of fabrication, and their application in synthesis. The review highlights new support technologies such as the use of well-established polysaccharides in novel ways, the use of magnetic particles, DNA, renewable materials and hybrid organic–inorganic supports. The review also addresses how immobilization is being integrated into developing biocatalytic technology, for example in flow biocatalysis, the use of 3D printing and multi-enzymatic cascade reactions.
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Nugent, Mary Lou. "Critical Success Factors and Benefits of Corporate–Education Partnerships." Industry and Higher Education 6, no. 2 (June 1992): 70–74. http://dx.doi.org/10.1177/095042229200600202.
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Regis University in Denver, Colorado, launched its first corporate partnership in 1987. The University has since developed two additional partnerships with very disparate industries. The three companies encompass a wide range of needs and cultures. The process of beginning and maintaining cross-cultural partnerships is dynamic and challenging. Mary Lou Nugent draws on her personal experience as Director of the partnership between Coors Brewing Company and Regis University to highlight and discuss critical elements in the successful development of a corporate–academic partnership, and points up the substantial benefits accruing from the relationship. She also indicates how the original Coors partnership provided Regis with a model on which to base the development of the two relationships subsequently established with Storage Technology Corporation and AT&T.
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Suruceanu, Nicoleta, Sonia Socaci, Teodora Coldea, and Elena Mudura. "Revaluation of Waste Yeast from Beer Production." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 70, no. 2 (November 13, 2013): 118. http://dx.doi.org/10.15835/buasvmcn-fst:9494.
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Brewing yeast is an important waste product from beer production. The valorification of slurry yeast mainly consists of separation of vitamins and important nitrogen compounds. The hops compounds, one of the most important raw materials in beer technology are removed beforehand valorification. The prenylflavonoids compounds from hops are important bioactive compounds that can be revaluation with proper technology. Revaluation of prenylflavonoids from waste yeast into dietary supplement, identification and quantification of xanthohumol by HPLC method. Waste yeast from brewery pilot plant of USAMV Cluj Napoca it was dried by atomization and the powder was analyzed on xanthohumol content by HPLC method. For quantification a calibration curve it was used. The process of drying by atomisation lead to a powder product. It was used malt dextrin powder for stabilisation. The final product it was encapsulated. The xanthohumol content of powdered yeast it was 1.94 µg/ml. In conclusion the slurry yeast from beer production it is an important source of prenylflavonoids compounds.
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Yan, Y., M. Carter, and A. Mercer. "Simulation of NOM events in pilot plant evaluation of DAF/Ozone/BAC for drinking water treatment." Water Supply 17, no. 6 (May 18, 2017): 1793–800. http://dx.doi.org/10.2166/ws.2017.086.
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Abstract Pilot plant testing is invaluable for ascertaining the robustness of water treatment processes against raw water quality events such as turbidity and colour spikes, whether it be for stress testing of an existing process or designing of a new process. Unfortunately, the natural occurrence of such events (particularly colour) can be difficult to predict and commercial humic materials generally fail to closely match the indigenous natural organic matter (NOM) present in the raw water. Therefore, it is highly desirable to be able to simulate NOM event conditions. This paper describes a simple brewing method that we developed and used in our recent pilot plant evaluation of a proposed DAF/Ozone/BAC process for drinking water treatment. Using this method we successfully prepared, by using fallen leaves etc. collected from the local catchment area, large quantities of a concentrated NOM stock solution with its specific ultraviolet absorbance (SUVA), when diluted, very close to the median SUVA of historical NOM events. The brewed solution showed broadly similar NOM characteristics to those of the raw water encountered during the pilot investigation period in terms of molecular weight distribution and fractionation. The coagulation behaviour was also examined for the spiked and non-spiked raw water.
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Gernat, D. C., E. Brouwer, and M. Ottens. "Aldehydes as Wort Off-Flavours in Alcohol-Free Beers—Origin and Control." Food and Bioprocess Technology 13, no. 2 (December 3, 2019): 195–216. http://dx.doi.org/10.1007/s11947-019-02374-z.
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AbstractAlthough present in concentrations in microgrammes per litre level, aldehydes, in particular those derived from Strecker degradation, are known to majorly contribute to the undesired wort flavour of alcohol-free beers. In order to improve currently available products, one needs to understand the underlying cause for the over-prevalence and identify leverage points and methods to selectively reduce the aldehydes in alcohol-free beers. This work gives a short overview on relevant flavour-active wort flavours identified in alcohol-free beer and on their involved chemical formation pathways. Consequently, aldehyde removal technologies in general and in brewing industry are presented. Adsorptive removal of off-flavours by aldehyde-scavenging groups is already widely exploited in the packaging industry and may achieve reduction of these components to near depletion, depending on the process conditions. Its principles are adaptable to recovering off-flavours before filling. Also, supercritical CO2 extraction has been successfully applied to separate flavours from food matrices. In brewing, the focus has been set to biologic conversion by restricted fermentation steps, but the reduction of key components of more than 70% is not achieved. Newer developments focus on thermal separation techniques that not only include non-specific physical dealcoholisation but also more selective technologies such as pervaporation, where aldehydes are reduced to near depletion. However, for most unit operations, selectivity and capacity are not yet investigated. Future research should explore the shortcomings of current techniques and overcome bottlenecks either by developing more specific methods for aldehyde removal and/or a clever combination of unit operations to optimise the separation and process integration.
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Peng, Y., C. Gao, S. Wang, M. Ozaki, and A. Takigawa. "Non-filamentous sludge bulking caused by a deficiency of nitrogen in industrial wastewater treatment." Water Science and Technology 47, no. 11 (June 1, 2003): 289–95. http://dx.doi.org/10.2166/wst.2003.0617.
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Deficiency in the nutrient supply such as nitrogen usually results in activated sludge bulking and this phenomenon often takes place in the industrial wastewater treatment plants with activated sludge process. The effects of nitrogen deficiency on activated sludge bulking were studied specially in some experiments carried out in a sequencing batch reactor fed with brewing process wastewater in this paper. The experimental results showed that the sludge settled properly at an influent BOD/N value of 100/4. When the value of BOD/N was 100/3, filaments had an excessive growth at one time during the reaction process. Afterwards, the number of filamentous bacteria began to reduce and simultaneously an excessive growth of viscous Zoogloea with high percentage of moisture was observed and non-filamentous activated sludge bulking occurred. When the influent BOD/N value was 100/2, the excessive growth of filamentous microorganisms could not be observed at all times and the sludge characterization was similar to the case in which BOD/N value was 100/3. When the value of influent BOD/N was 100/0.94, more serious non-filamentous bulking occurred. Furthermore, the effects of nitrogen deficiency on the nitrogen sources and phosphorus sources utilization rate and the COD removal rate were investigated in the experiments.
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Dobrinas, Simona, Alina Soceanu, Viorica Popescu, Ionela Carazeanu Popovici, and Daniela Jitariu. "Relationship between Total Phenolic Content, Antioxidant Capacity, Fe and Cu Content from Tea Plant Samples at Different Brewing Times." Processes 9, no. 8 (July 29, 2021): 1311. http://dx.doi.org/10.3390/pr9081311.
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The purpose of this study was to investigate the antioxidant capacity of different tea plant: mint, linden, chamomile, St. John’s wort, green and black tea in relation to total phenolic content. The antioxidant capacity of the tea infusions at different brewing times was determined using DPPH assay while the total phenolic content (TPC) was assessed using the modified Folin-Ciocalteu method. The results showed that there were significant statistical differences in antioxidant capacity depending on infusion time, according to one-way ANOVA analysis. Leaves used as components of tea infusions were analyzed by FAAS for their content of iron and copper in the dry product and in the infusion. The correlation between TPC and DPPH capacity of tea plant infusions was evaluated by Pearson correlation matrix. Total phenolics compounds content was positively and significantly correlated with DPPH capacity for all infusions time. Significant correlation was observed between TPC and the copper concentration (p < 0.05). Consequently, the correlations between the physicochemical parameters, TPC, DPPH capacity, Fe and Cu content suggested that the TPC may be a good indicator of the DPPH capacity in the tea infusions and also, suggested the influence of antioxidant compounds on mineral bioavailability.
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Kerpes, Roland, Susann Fischer, and Thomas Becker. "The production of gluten-free beer: Degradation of hordeins during malting and brewing and the application of modern process technology focusing on endogenous malt peptidases." Trends in Food Science & Technology 67 (September 2017): 129–38. http://dx.doi.org/10.1016/j.tifs.2017.07.004.
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Elliott, Jake A. K., and Andrew S. Ball. "Selection of Industrial Trade Waste Resource Recovery Technologies—A Systematic Review." Resources 10, no. 4 (March 29, 2021): 29. http://dx.doi.org/10.3390/resources10040029.
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Industrial wastewater and other trade wastes are often sources of pollution which can cause environmental damage. However, resource recovery approaches have the potential to lead to positive environmental outcomes, profits, and new sources of finite commodities. Information on these waste sources, and the valuable components which may be contained in such waste is increasingly being made available by public, academic and commercial stakeholders (including companies active in meat processing, dairy, brewing, textile and other sectors). Utilising academic and industry literature, this review evaluates several methods of resource recovery (e.g., bioreactors, membrane technologies, and traditional chemical processes) and their advantages and disadvantages in a trade waste setting. This review lays the groundwork for classification of waste and resource recovery technologies, in order to inform process choices, which may lead to wider commercial application of these technologies. Although each waste source and recovery process is unique, membrane bioreactors show promise for a wide range of resource recovery applications. Despite interest, uptake of resource recovery technologies remains low, or not widely championed. For this to change, knowledge needs to increase in several key areas including: availabilities and classification of trade wastes, technology choice processes, and industrial viability.
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Omelchenko, Оleksandr, Gregoriy Deynichenko, Vasyl Guzenko, Inna Zolotukhina, Dmytro Dmytrevskyi, Vitalii Chervonyi, Dmytro Horielkov, Olga Melnik, Olha Korolenko, and Liudmyla Tsvirkun. "Determining the influence of membrane treatment process on the quality indicators of beer." Eastern-European Journal of Enterprise Technologies 4, no. 11(112) (August 30, 2021): 66–72. http://dx.doi.org/10.15587/1729-4061.2021.238216.
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The issue related to the possibility of applying the filtration process of young beer with the use of experimental microfiltration polymer semi-permeable membrane elements was considered. It was shown that under modern conditions, it is expedient to use membrane processes of young beer filtration in the brewing industry. The process of membrane treatment of beer can be carried out at the stage of pasteurization of young beer in a cold way. Such actions can be directed to preserve the organoleptic parameters of the final product ‒ filtered beer. An experimental setup for the study of the main technological parameters of membrane processing of young beer was presented. The results of experimental studies of the influence of baric and temperature modes on the performance of nuclear microfiltration polymer membranes were shown. Rational parameters of pressure (0.03–0.05 MPa), duration (8–10 s-1), and temperature (3...6 °С) of the process of membrane filtration of young beer using nuclear microfiltration polymer membranes were determined. The qualitative characteristics of filtered beer obtained by membrane methods were explored. The comparative characteristic of the results of the studies of the qualitative component of resulting beer after microfiltration according to the known requirements and standards for organoleptic indicators was presented. It is found that in terms of filtration rate, selectivity, yeast residue, and other characteristics, nuclear microfiltration polymer membranes are promising for the implementation of the process of microfiltration of young beer. These studies proved the feasibility of further research into improving the process of membrane processing of beer and technical equipment of the beer production line with the development of new equipment.
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Bedő, Soma, Margaréta Rozbach, Leonóra Nagy, Anikó Fehér, and Csaba Fehér. "Optimised Fractionation of Brewer’s Spent Grain for a Biorefinery Producing Sugars, Oligosaccharides, and Bioethanol." Processes 9, no. 2 (February 16, 2021): 366. http://dx.doi.org/10.3390/pr9020366.
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Brewer’s spent grain (BSG) is the main by-product of the beer brewing process. It has a huge potential as a feedstock for bio-based manufacturing processes to produce high-value bio-products, biofuels, and platform chemicals. For the valorisation of BSG in a biorefinery process, efficient fractionation and bio-conversion processes are required. The aim of our study was to develop a novel fractionation of BSG for the production of arabinose, arabino-xylooligomers, xylose, and bioethanol. A fractionation process including two-step acidic and enzymatic hydrolysis steps was investigated and optimised by a response surface methodology and a desirability function approach to fractionate the carbohydrate content of BSG. In the first acidic hydrolysis, high arabinose yield (76%) was achieved under the optimised conditions (90 °C, 1.85 w/w% sulphuric acid, 19.5 min) and an arabinose- and arabino-xylooligomer-rich supernatant was obtained. In the second acidic hydrolysis, the remaining xylan was solubilised (90% xylose yield) resulting in a xylose-rich hydrolysate. The last, enzymatic hydrolysis step resulted in a glucose-rich supernatant (46 g/L) under optimised conditions (15 w/w% solids loading, 0.04 g/g enzyme dosage). The glucose-rich fraction was successfully used for bioethanol production (72% ethanol yield by commercial baker’s yeast). The developed and optimised process offers an efficient way for the value-added utilisation of BSG. Based on the validated models, the amounts of the produced sugars, the composition of the sugar streams and solubilised oligo-saccharides are predictable and variable by changing the reaction conditions of the process.
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Yemets, Alla I., Rostislav Y. Blume, Dzhamal B. Rakhmetov, and Yaroslav B. Blume. "Finger Millet as a Sustainable Feedstock for Bioethanol Production." Open Agriculture Journal 14, no. 1 (November 27, 2020): 257–72. http://dx.doi.org/10.2174/1874331502014010257.
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The current trend in volatile oil prices, global warming and environmental pollution, has encouraged major consumers worldwide to sharply increase their use of “green” fuels. Bioethanol is usually obtained from the conversion of carbon-based feedstock. Bioethanol from biomass sources is the principal fuel used as a fossil fuels’ substitute for road transport vehicles. Bioethanol is predominantly produced by the sugar fermentation process, although it can also be generated by the chemical process of reacting ethylene with steam. Finger millet (Eleusine coracana) is also known as Ragi (India), Kodo (Nepal), Uburo (Rwanda), Kurakkan (Srilanka), Bulo (Uganda), Kambale (Zambia) and Tamba (Nigeria) and can be used as an efficient source for bioethanol production. Despite all its importance, however, finger millet is still grossly undervalued both scientifically and internationally. This review observes current progress in bioethanol production from E. coracana feedstock and the effectiveness of various technological approaches for that. The main aspects of ethanol production from finger millet seeds have been considered. Seeds, which are already used for brewing, are the most obvious variant of feedstock for ethanol production from this crop. The conversion of finger millet straw and agricultural waste into bioethanol has also been reviewed. Practical results of development and testing the tentative technology of sweet sorghum and finger millet combined processing into bioethanol are described. The concept of the tentative technology of bioethanol production from carbohydrate raw material of the first and second generations is suggested.
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Sasges, Gerard. "Mold’s Dominion: Science, Empire, and Capitalism in a Globalizing World." American Historical Review 126, no. 1 (March 1, 2021): 82–108. http://dx.doi.org/10.1093/ahr/rhab008.
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Abstract Today, Jōkichi Takamine and Albert Calmette are known for their contribution to the history of medicine. Yet their early careers centered not on medicine, but on biotechnology, and on parallel projects to bring a food processing technology used across Asia to new audiences around the world. In the end, they both succeeded, but in very different ways. Takamine would make his fortune with “Taka-Diastase,” a patent digestive aid once popular around the world; Calmette would help develop the “Amylo Process” of industrial brewing and distilling used as the basis of exploitative alcohol monopolies in colonial Indochina and Formosa. Understanding how a single technology could take on two radically different forms provides a unique opportunity to explore entanglements of science, empire, and capitalism in a globalizing world. Empires and capitalist enterprises combined to send mold along pathways that both reflected and transcended imperial boundaries. And as it traveled, mold was remade by—and in turn helped to remake—the political economies it encountered. Today, when the products of mold technologies are part of our daily lives, it’s tempting to see globalization in terms of seamless, uniform, and seemingly inevitable outcomes. This paper focuses attention instead on alternative paths, contingent and deeply inequitable processes, and the way science, empire, and capitalism produced the modern world.
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Pratap Singh, Anubhav, Ronit Mandal, Maryam Shojaei, Anika Singh, Przemysław Łukasz Kowalczewski, Marta Ligaj, Jarosław Pawlicz, and Maciej Jarzębski. "Novel Drying Methods for Sustainable Upcycling of Brewers’ Spent Grains as a Plant Protein Source." Sustainability 12, no. 9 (May 1, 2020): 3660. http://dx.doi.org/10.3390/su12093660.
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Brewers’ spent grains (BSGs) are the most important by-product of the brewing industry and are rich in protein and fiber. However, abundant amounts of BSGs are discarded annually worldwide. This project aimed to employ and compare innovative drying techniques to introduce snacks with protein sources derived from leftover BSGs. This study explored the dehydration kinetics of BSGs and the effect of three different drying methods—oven drying (OD), freeze drying (FD), and vacuum microwave drying (VMD)—on their protein content and functionality. Then, an energy and exergy analysis for the drying methods was given. Accordingly, a snack product (baked chips) using the dehydrated BSGs was developed by a sensory panel study to assess consumer acceptability of the final products. It was found that the VMD process took less drying time (48 min) compared to OD (50 min), with higher effectiveness as a drying process. VMD-treated BSG also showed moderate protein functionality and the highest overall acceptability when used in baked chips. Thus, VMD might be used as a sustainable drying technology for thermal treatment and valorization of BSG. In addition to having implications for dietary health, findings can help improve the economy of the breweries and other industries that deal with the processing of grains by valorizing their process waste and contributing to sustainability.
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Flanagan, David J., Douglas A. Lepisto, and Laurel F. Ofstein. "Coopetition among nascent craft breweries: a value chain analysis." Journal of Small Business and Enterprise Development 25, no. 1 (February 12, 2018): 2–16. http://dx.doi.org/10.1108/jsbed-05-2017-0173.
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Purpose The purpose of this paper is to employ an inductive approach to explore how small, nascent, firms in the craft brewing industry use cooperative behaviours with direct competitors to achieve their goals. Design/methodology/approach Data were gathered from interviews with the founders of seven small, newly established, craft brewers in a Midwestern city in the USA for this exploratory study. Data analysis followed the general tenants of inductive coding. Porter’s value chain model was used as a framework to organise and conceptualise the coopetitive behaviour uncovered. Findings The firms engage in cooperative behaviours with their direct competitors in areas such as process technology development, procurement, inbound logistics and marketing. A particularly interesting and common collaborative activity was breweries recommending/promoting competing breweries to their own customers. Practical implications This study provides clear examples of how relationship building with competitors could be advantageous and help small, nascent firms overcome the liabilities of newness and smallness. Originality/value Research on coopetition has called for a greater understanding of the nature of cooperative behaviours in small firms, start-ups and firms outside of high-technology industries. Moreover, research has called for finer-grained approaches to conceptualising coopetition. This paper fills these gaps and shows how Porter’s value chain is a useful tool for organising the types of collaborative behaviours that can be part of coopetition. The findings enhance understanding and facilitate future research by illustrating a broad array of cooperative activities that occur between direct competitors.
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Wang, Jing, Jingluan Wang, Chongde Wu, Jun Huang, Rongqing Zhou, and Yao Jin. "Characteristics and Valorization Potential of Fermentation Waste of Greengage (Prunus mume)." Applied Sciences 11, no. 18 (September 7, 2021): 8296. http://dx.doi.org/10.3390/app11188296.
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Greengage wine is gaining increasing attention in Asia for its rich nutritional elements and medicinal value. However, the treatment of the fermentation waste after brewing is a problem that remains unsolved. This work proposed to valorize the fermentation waste extract by a simple centrifugation. The bioactive compounds of the fermentation waste were investigated, including total flavonoids, total phenols, specific phenols and volatile compounds. The antioxidant and antibacterial capacities of the waste extract were also evaluated. The results revealed that the total phenol (1.34 mg GAE/g EPW) and total flavonoid (1.17 mg RE/g EPW) of the fermentation waste extract were still considerable. The fermentation waste also showed high DPPH radical scavenging capacity (5.39 μmol TE/g EPW) and high ABTS radical scavenging capacity (9.80 μmol TE/g EPW). Both GC-MS and LC-MS analysis identified key bioactive compounds, such as linalool, terpineol, β-ionone, neochlorogenic acid and chlorogenic acid, which have high antioxidant capacity and strong, thermal-stable antibacterial capacity. All these characteristics show a promising future for valorized fermentation waste, for example, in food additives or mouthwash.
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Arranz, José Ignacio, Francisco José Sepúlveda, Irene Montero, Pilar Romero, and María Teresa Miranda. "Feasibility Analysis of Brewers’ Spent Grain for Energy Use: Waste and Experimental Pellets." Applied Sciences 11, no. 6 (March 18, 2021): 2740. http://dx.doi.org/10.3390/app11062740.
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Waste production is increasing every day as a consequence of human activities; thus, its valorization is becoming more important. For this purpose, the usage of wastes as biofuels is one of the most important aspects of sustainable strategies. This is the case of the main waste generated in brewing industries: brewers’ spent grain (BSG). In this sector, microbreweries are not able to properly manage the wastes that they generate due to lack of space. Consequently, the transformation of BSG to a high-quality biofuel might be an interesting option for this kind of small industry. In this work, we carried out a physical-energy characterization of BSG, as well as pellets from this waste. The initial characterization showed slightly unfavorable results concerning N and ash, with values of 3.76% and 3.37% db, respectively. Nevertheless, the physical characterization of the pellets was very good, with acceptable bulk density (662.96 kg·m−3 wb) and low heating value (LHV; 17.65 MJ·kg−1 wb), among others. This situation is very favorable for any of the intended uses (for energy use or animal feed, among others).
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Fontana, Izabela B., Michael Peterson, and Maria Alice P. Cechinel. "Application of brewing waste as biosorbent for the removal of metallic ions present in groundwater and surface waters from coal regions." Journal of Environmental Chemical Engineering 6, no. 1 (February 2018): 660–70. http://dx.doi.org/10.1016/j.jece.2018.01.005.
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Blagov, D., S. Mitrofanov, N. Panfyorov, V. Teterin, and E. Pestryakov. "Press granulators, technical features, influence of granulation on qualitative characteristics of feed." Kormlenie sel'skohozjajstvennyh zhivotnyh i kormoproizvodstvo (Feeding of agricultural animals and feed production), no. 9 (September 1, 2020): 57–66. http://dx.doi.org/10.33920/sel-05-2009-06.
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An important task for any farming enterprise producing animal products is to provide feed with high nutritional value for the animals. At the same time in addition to growing and preserving feed of their own production, farms purchase, including food processing products: brewing waste, beetroot pulp, brewer’s grains, etc. These wastes are usually delivered in liquid form and have a low nutritional value and shelf life, as well as a high specific cost of transportation. One of the solutions to this problem is the use of granulation technology. The main types of press granulators, their design features and operating principles, as well as the materials of scientific researches aimed at studying the properties of granulated feed have been described in the article. Thus, according to the materials studied, the use of press granulators in the process of processing food waste allows to achieve an increase in their nutritional value and shelf life of feed. Analysis of the use of granulated feed in the diet of animals has shown their better digestibility compared to feed presented in crumbled form, which contributed to an increase in productivity in animals. Thus, we can conclude that the use of press granulators in the process of feed preparation of various designs is a promising direction of production. At the same time, the choice of the granulator should be based on its technical features and performance. So, for a small agricultural enterprise, fl at-matrix granulators with a capacity of up to 1000 kg/h are suitable.
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Sanz, Vanesa, Herminia Domínguez, and María Dolores Torres. "Formulation and Thermomechanical Characterization of Functional Hydrogels Based on Gluten Free Matrices Enriched with Antioxidant Compounds." Applied Sciences 11, no. 4 (February 23, 2021): 1962. http://dx.doi.org/10.3390/app11041962.
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Native starch from potatoes and hybrid carrageenans from the red alga Mastocarpus stellatus have been used as gluten-free gelling matrices to obtain functional hydrogels. The enrichment of gelling matrices with antioxidant compounds from natural sources is an increasing market trend. In this context, this work is aimed at the formulation and thermo-rheological characterization of functional hydrogels using potato starch from agro-industrial waste and kappa–iota hybrid carrageenans extracted from the above seaweed, enriched with antioxidant compounds from different agro-industrial products, such as waste coming from the pruning of green tea and two varieties of hops used in the brewing industry. Environmentally friendly technologies such as microwave hydrodiffusion and gravity, microwave-assisted extraction, ultrasounds and autohydrolysis were used for the recovery of antioxidant compounds. The results point out that functional hydrogels based on potato starch and hybrid carrageenans with a wide range of viscoelastic features can be achieved, with the particularity of being suitable for people with celiac disease. The incorporation of selected antioxidant extracts from vegetable by-products involved the drop (about tenfold) of the viscous and elastic properties of the formulated gels. The sequential combination of the above treatments could even further expand the thermo-rheological properties of formulated hydrogels, with potential application in functional foodstuffs and novel gluten-free goods.
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Grdiša, Martina, Zlatko Šatović, Zlatko Liber, Jernej Jakše, Filip Varga, Renata Erhatić, and Siniša Srečec. "High Genetic Diversity and Low Population Differentiation in Wild Hop (Humulus lupulus L.) from Croatia." Applied Sciences 11, no. 14 (July 14, 2021): 6484. http://dx.doi.org/10.3390/app11146484.
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Hop (Humulus lupulus L.) is used in the brewing industry as a source of compounds responsible for the bitterness, aroma, and preservative properties of beer. In this study, we used microsatellite markers to investigate genetic diversity and genetic differentiation of wild hop populations sampled in the northwestern part of Croatia. Analysis of 12 microsatellite loci revealed high diversity and weak population differentiation among wild hop populations. A total of 152 alleles were determined with an average of 12.67 alleles per locus. Observed heterozygosity ranged from 0.689 to 0.839 (average 0.767) and expected heterozygosity ranged from 0.725 to 0.789 (average 0.760). A total of 38 private alleles were detected. The data suggest that H. lupulus populations are not affected by recent bottlenecks. The degree of genetic differentiation among populations was low and not significant for most pairwise FST values, except for the pair of geographically most distant populations. The results did not indicate the existence of genetic structure among the sampled populations. The high genetic diversity and low differentiation among populations, combined with the absence of isolation by distance, indicate the existence of substantial gene flow among wild hop populations. Therefore, extensive sampling per population is clearly required to assess the genetic diversity of hop populations. Sampling strategies involving sampling across a large number of localities represented by only a few samples could lead to erroneous conclusions.
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Ogidi, Clement Olusola, Oluwatobiloba Hannah George, Oluwatoyin Modupe Aladejana, Olu Malomo, and Oladiran Famurewa. "Fruit preservation with bioethanol obtained from the fermentation of brewer’s spent grain with Saccharomyces carlsbergensis." Revista Facultad Nacional de Agronomía Medellín 73, no. 3 (September 1, 2020): 9321–31. http://dx.doi.org/10.15446/rfnam.v73n3.85316.
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Brewer’s Spent Grain (BSG) is renewable lignocellulosic biomass generated from the beer brewing process. It serves as a substrate for various biotechnological applications. BSG was used as the main substrate for bioethanol production with Saccharomyces carlsbergensis in submerged fermentation. Saccharification and fermentation studies were performed for the production of bioethanol. A sterilized fermenter was loaded with 50 g L-1 of BSG at 29±2 °C and an agitation speed of 180 rpm. pH was adjusted to 6.0 before the addition of 500 mL of yeast culture for 7 days under submerged and optimized conditions. The fermented product was concentrated using a rotary evaporator at 66±1 °C, and ethanol was qualitatively determined by the dichromate method. Bioethanol yield was 22%, with a specific gravity of 0.8 at 28 °C. Fourier-Transform Infrared Spectroscopy (FTIR) confirmed the presence of -CH3 stretch, -OHstretch and -CH2stretch in bioethanol. For the preservative test, Staphylococcus spp., Erwinia spp., Lactobacillus spp., Bacillus spp., Xanthomonas spp., Pseudomonas spp., Micrococcus spp. and Corynebacterium spp. were the bacteria isolated from fruits examined from different regions of Osun State. The genera of fungi isolated were Aspergillus, Colletotrichum, Penicillium, Fusarium, Alternaria, Rhizopus, Candida, Saccharomyces, Geotrichium and Pichia. Bioethanol produced from BSG inhibited the growth of microorganisms with zones of inhibition range from 7.0 mm to 11.5 mm, and thus, selected fruits were preserved. Hence, the fermentation technology of agro-industrial wastes with microorganisms can be adopted to convert waste biomass to useful resources.
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Merinas-Amo, Tania, Rocío Merinas-Amo, Rafael Font, Mercedes del Río Celestino, and Ángeles Alonso-Moraga. "Toxicological and Epigenetic Studies of Two Types of Ale Beer, Tyrosol and Iso-Alpha Humulone." Processes 9, no. 3 (March 8, 2021): 485. http://dx.doi.org/10.3390/pr9030485.
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Although many benefits drawn from beer consumption are claimed, the epidemiological records are contradictory with respect to cancer prevention. The purpose of this study was to investigate the possible health-related activities involving genome safety and the ageing processes of two types of lyophilised ale beers (blond and stout), as well as two of their bioactive compounds (tyrosol and iso-alpha humulone). A multipurpose trial set of in vivo toxicity, antitoxicity, mutagenicity, antimutagenicity, lifespan and healthspan assays using Drosophila melanogaster were used. In parallel, several in vitro assays were designed using the cancer cell line HL-60 in order to establish the possible chemopreventive activity of the selected substances, where epigenetic modulation of DNA methylation changes, clastogenic activity and tumour cell inhibition growth were evaluated. The safety of the four substances was confirmed: lyophilised blond ale beer (LBAB), lyophilised stout ale beer (LSAB), tyrosol and iso-alpha humulone were neither toxic nor genotoxic. Moreover, all substances, except tyrosol, revealed the ability to protect individual genomes against oxidative radicals and to exert antimutagenic activity against the genotoxin hydrogen peroxide. With respect to the degenerative process indicators of lifespan and healthspan, tyrosol was the only compound that did not exert any influence on the life extension of Drosophila; LBAB induced a significant lifespan extension in D. melanogaster; LSAB and its distinctive compound iso-alpha humulone induced a reduction in longevity. The in vitro assays showed the cytotoxic activity of LBAB, LSAB and tyrosol against HL-60 cells. Moreover, proapoptotic DNA fragmentation or DNA strand breakage was observed for both types of beers and iso-alpha humulone at different concentrations. Furthermore, the lyophilised ale beers and tyrosol exhibited an increasing genome-wide methylation status, while iso-alpha humulone exhibited a demethylation status in repetitive cancer cell sequences. Although the biological activities assigned to beer consumption cannot be linked to any specific molecule/element due to the complexity of the phenolic profile, as well as the multifactor brewing process, the results obtained let us propose lyophilised ale beers as safe potential nutraceutical beverages when consumed in moderate amounts. The prevention of toxicity and genetic oxidative damage, as well as the induction of tumor cell death and modulation of the methylation status, are the key activities of beer that were shown in the present research.
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Trubacheeva, N. V., and L. A. Pershina. "Problems and possibilities of studying malting quality in barley using molecular genetic approaches." Vavilov Journal of Genetics and Breeding 25, no. 2 (April 29, 2021): 171–77. http://dx.doi.org/10.18699/vj21.021.
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About one-third of the world’s barley crop is used for malt production to meet the needs of the brewing industry. In this regard, the study of the genetic basis of malting quality traits and the breeding of malting barley varieties that are adaptive to their growing conditions are relevant throughout the world, particularly in the Russian Federation, where the cultivation and use of foreign malting varieties of barley prevails. The main parameters of malting quality (artificially germinated and dried barley grains) are malt extract, diastatic power, Kolbach index, viscosity, grain protein, wort β-glucan, free amino nitrogen, and soluble protein content. Most of these components are under the control of quantitative trait loci (QTLs) and are affected by environmental conditions, which complicates their study and precise localization. In addition, the phenotypic assessment of malting quality traits requires elaborate, expensive phenotypic analyses. Currently, there are more than 200 QTLs associated with malting parameters, which were identified using biparental mapping populations. Molecular markers are widely used both for mapping QTL loci responsible for malting quality traits and for performing marker-assisted selection (MAS), which, in combination with conventional breeding, makes it possible to create effective strategies aimed at accelerating the process of obtaining new promising genotypes. Nevertheless, the MAS of malting quality traits faces a series of difficulties, such as the low accuracy of localization of QTLs, their ineffectiveness when transferred to another genetic background, and linkage with undesirable traits, which makes it necessary to validate QTLs and the molecular markers linked to them. This review presents the results of studies that used MAS to improve the malting quality of barley, and it also considers studies that searched for associations between genotype and phenotype, carried out using GWAS (genome-wide association study) approaches based on the latest achievements of high-throughput genotyping (diversity array technology (DArT) and single-nucleotide polymorphism markers (SNPs)).
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Пономарёва, Ольга, Olga Ponomareva, Екатерина Борисова, Ekaterina Borisova, Игорь Прохорчик, and Igor Prokhorchik. "Effect of Technological Characteristics of Various Types of Raw Materials on the Taste and Aroma of Sour Ales." Food Processing: Techniques and Technology 49, no. 2 (August 8, 2019): 235–44. http://dx.doi.org/10.21603/2074-9414-2019-2-235-244.
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Sour ales, traditionally produced in Belgium, Britain, and Germany, have gained wide popularity in America, Europe, and Russia. The paper provides generalized and systematized scientific data related to the technological and biotechnological characteristics of raw materials used in sour ales. The study featured malt, grain products (wheat, corn, rice, barley, rye, and oats), hop, Lactobacillus lactic-acid bacteria, Saccharomyces cerevisiae brewer’s yeast, and Brettanomyces yeast. Sour ales are usually prepared from a combination of different malts, such as Pilsner, Vienna, and Munich. Pilsner is used for malt type, while Munich is mostly employed as a basisfor dark varieties of sour ales. The review presents some of the flavor characteristics of malt types, as well as their recommended content. Unmalted grain products have a significant impact on the technological process and the organoleptic characteristics of acid ales. Unmalted wheat is used for Belgian sour ales, such as Lambic, Fruit Lambic, and Gueuze, in the amount of 30–40%, while 50 % are used in the German variety of Berliner Weiss. In general, the degree of wort pitching for sour ales should not exceed 8-15 IBU, since hop acids kill lactic-acid bacteria. Common hop varieties with a low or medium content of α-acids were found optimal for sour ale production. For example, for Flanders Red Ale, producers most often use one of the best traditional European varieties, namely Saazer (Zatetsky).The following types of homo- and heterofermentative lactic-acid bacteria are recommended for ale production technology: Lactobacillus delbrueckii, Lactobacillus brevis, Lactobacillus buchneri, Lactobacillus fermentum, and Lactobacillus plantarum. The aromatic characteristics of the wort fermented with lactic acid bacteria are described in the following terms: bread, yeast, honey, oil, cider, etc. Lactic acid bacteria are used in sour ales production, as well as Brettanomyces yeasts. Currently, brewing widely employstwo types of yeast: Brettanomyces bruxellensis and Brettanomyces anomalus. They give the drink a specific taste and aroma, due to hydroxycinnamic acids (HCAs) and esters (ethyl acetate, ethyl lactate, phenylacetate, etc.). The paper contains some practical recommendations on the use of specific types of raw materials to produce sour ales with a given sensory profile.
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Борисенко, Ольга Алексеевна, and Ирина Николаевна Грибкова. "The Different Hopping Methods Mathematical Models." Beer and beverages, no. 2 (June 26, 2021): 10–13. http://dx.doi.org/10.52653/pin.2021.2.2.010.
Full textAbstract:
Статья посвящена вопросу сравнения двух способов охмеления - классического и инновационного «холодного» способа внесения хмеля при дображивании пива, - а именно оценке основных факторов процесса, влияющих на интенсивность образования изоксантогумола, характеризующего тона горечи в пиве. Приведены результаты исследования качественных показателей модельных растворов, позволяющих минимизировать влияние прочих органических соединений на уровень содержания изоксантогумола в среде. Математическая оценка зависимостей позволила получить многофункциональные уравнения зависимости содержания изоксантогумола от ряда параметров, играющих важное значение при различных способах охмеления в технологии пивоварения. Математический анализ позволил выявить высокую достоверность полученных данных. Анализ полученных качественных характеристик в доверительном интервале р ≥ 0,95 позволил при классическом способе охмеления выявить влияние рН среды, а при «холодном» способе - живых дрожжевых клеток, преобразующих ксантогумол в изоформу. Основная часть полученных результатов согласовалась с ранее полученными относительно влияния рН, продолжительности охмеления, корреляции количества полифенолов, уровня изоксантогумола. Однако, влияние жизнедеятельности дрожжевых клеток не было отмечено ни в одном труде, что требует дополнительного экспериментального исследования. The article is devoted to the issue of comparing two hopping methods - the classical and innovative «dry hopping» method during the beer maturation, namely, the process main factors assessment that affect the isoxanthohumol formation intensity, which characterizes the beer bitterness tone. The model solutions qualitative indicators study results, which allow minimizing the effect of other organic compounds on the level of isoxanthohumol content in the medium, are presented. The dependences mathematical assessment made it possible to obtain multifunctional equations for the dependence of the isoxanthohumol content on several parameters that play an important role in various methods of hopping in brewing technology. Mathematical analysis made it possible to reveal the high reliability of the data obtained. The obtained qualitative characteristics analysis in the confidence interval p ≥ 0.95 made it possible to reveal the medium pH influence with the classical method of hopping, and with the «dry hopping» method - living yeast cells that convert xanthohumol into an isoform. Most of the results obtained were consistent with those previously obtained regarding the effect of pH, duration of hopping, and the correlation between the polyphenols amount and the isoxanthohumol level. However, the influence of the yeast cells vital activity was not noted in any work, which requires additional experimental research.