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During the production of beverages or in terms of quality control, the question often arises as to which yeast species occur in which beverage as starter cultures or as spoilers? The species name should direct beverage microbiologists and technologists to information that is available about species’ specific spoilage and fermentation characteristics. This review provides an overview regarding the yeast flora present in beverage processes in general and provides guidance on how this yeast flora can be identified at the level of genus, species or strain. Additionally, beverage-specific technological and microbiological information about specific yeast species is included. Yeasts are grouped as either inoculated or spontaneous starter cultures and as direct or indirect spoilage organisms..
Raw materials
Hop cultivars have been developed at the Hop Research Center Huell since 1926. Until recently, all breeding programmes pursued the objectives to develop aroma varieties of the classical European noble aroma type and high yielding, high-alpha varieties. Both groups fully satisfied the demands of growers and brewers worldwide. However, initiated by the US craft brewers and also taken up by other creative brewers worldwide novel hop-derived aroma and flavour notes in beer attracted much attention. Therefore, new breeding efforts started in 2006 which already brought forth several experimental lines which impart multifaceted floral, fruity and citrusy aroma impressions to beer..
Raw materials
Hop has three groups of variety-specific ingredients. These are the bitter substances, the essential oils and also some low molecular weight polyphenols like the flavonoids. In this work the focus was mainly on the composition of the quercetin- and kaempferol-glycosides, because these compounds are suitable to differentiate varieties. Initial work focused on the development of convenient methods for sample preparation and HPLC-analysis. Then nearly the whole available world hop collection (121 different varieties from 17 countries) was analysed. The data were evaluated by a principal component analysis to make differences and similarities visible..
Raw materials
On the basis of its population census of 2011, India’s per capita availability of water has fallen alarmingly. According to the Indian water resource ministry, the country’s per capita availability at 1545 m3/year including non-personal consumption such as industry and irrigation is way below the international threshold benchmark of 1700 m3/year. The United Nations’ widely cited water adequacy measure Falkenmark Water Stress Indicator shows that the country might face acute problems due to water shortage in the medium and long term. At Water 2010, an event organized by the Indian Chamber of Commerce body CII (Confederation of Indian Industry), water availability was projected to fall to 1140 m3 by 2014 (2001: 1829 m3; 1951: 5177 m3). This is alarmingly close to the water stress line of 1000 m3.
Raw materials
This year is the ninth edition of the biannual international beer competition, hosted by the Brewers Association. The 2012 World Beer Cup® will be held in San Diego, California, USA. Judging takes place May 1-2, 2012 in conjunction with Craft Brewers Conference. The competition will judge more than 3600 entries. Awards will be presented at the World Beer Cup Gala Awards Dinner on 5 May 2012, during the Craft Brewers Conference in San Diego. Every entering brewery receives one complimentary ticket to the awards ceremony.
Raw materials
Hops are one of the most interesting research areas worldwide and the full extent of all the applications for hops are far from being known. Therefore the Barth-Haas Group, the world’s largest supplier of hop products and services, will again confer grants for hop research projects in 2012.
Hopsteiner
The basis for evaluation for the analysis results of hop products is the statistical data of the methods recommended in Chapter 7 of ”Analytica-EBC“. This annually updated collection of methods will soon be available on-line (www.europeanbreweryconvention.org). All the prescriptions have been tested in ring analyses which provide a reliable source for the determination of statistical data. In some cases coefficients of variation (CV) and/or standard deviations (s) are used to characterize accuracy. Newer methods which have been tested according to the Norm „Accuracy (trueness and precision) of measurement methods and results“ (ISO 5725:1994), specify the errors of repeatability (r95) and reproducibility (R95) of an analysis with a statistical certainty of 95%.
Raw materials
The world’ s longest-established brewing competition is gearing up with a change of name – to The International Brewing Awards - and a growing list of sponsors, judges and brewers around the globe registering their interest.
Raw materials
The enrichment of the hop polyphenol xanthohumol (XN) in beer is limited because it is hardly soluble in water and it isomerises during wort boiling. Commercial dark beers comprise higher XN contents and in first investigations roasted substances proved to have potential for XN enrichment. In our brewing trials (10 and 50 L scale) we examined isomerisation in worts produced with different ratios of roasted malt beer. Moreover, we studied the point in time for XN addition to wort, as well as 23 malt and cereal varieties and a roasted malt liquid for the first time. In order to describe the XN carrier effect in more detail we compared gel permeation chromatograms of Pilsener, caramel, and roasted malt wort. Stability tests showed that XN is widely stable during pasteurisation..
Raw materials
Foreign particles in food and beverages constitute a serious problem to industry, due to company image and legal responsibility, and the consumer, whose health might be threatened. In this case random testing does not suffice and every container has to be individually tested for absence of such particles. Consequently, there is an urgent need for a reliable, fast and low cost system, which can be automated and which can be applied to filled and closed containers. The presented paper describes a system, which is based on rotatory movement of bottles. Due to their importance glass and PET bottles were used as examples for the approach, forcing particles like glass splinters to move to the wall..
Hopsteiner
Hop products are produced from a naturally grown organic material, which is liable to variable rates of deterioration after harvest and/or processing. Although processing of raw hops helps to preserve their important constituents, it is strongly
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