Beer Wort
Mostrando 1-11 de 11 artigos, teses e dissertações.
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1. Buckwheat (Fagopyrum esculentum Moench) characterization as adjunct in beer brewing
Abstract Given the scenario of buckwheat cultivation in Brazil, the research was developed evaluating its insertion in beer production as adjunct. The samples of interest were made with 55% (w/w) barley malt and 45% (w/w) buckwheat malt (45BWM), referenced to 100% Pilsen malt beer (AM). The results showed that the buckwheat malt wort had a 96.27% dry base ex
Food Sci. Technol. Publicado em: 2021-06
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2. β-Glucanase Addition in Brewing Malt Produced by Reduced Time of Germination
Abstract The β-Glucans content has straight influence on the quality of malt and beer, mainly during the filtration step. Barley presenting high β-Glucan content demands longer germination time at malting. The application of commercial β-Glucanase is an alternative to accelerate the process and preserve the quality of malt. This work aimed to evaluate the
Braz. arch. biol. technol.. Publicado em: 20/12/2019
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3. Quantificação óptica de carboidratos e etanol em mosto cervejeiro / Optical quantification of carbohidrates ; ethanol in beer wort
Neste estudo realizamos uma prova de conceito através da combinação de três técnicas com a finalidade de monitorar a mosturação e fermentação da cerveja durante o processo de fabricação. O princípio deste trabalho é baseado em uma análise espectral, utilizando um equipamento de absorção na região do infravermelho médio por transformada de F
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 08/10/2012
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4. Estudo da produção de mosto concentrado lupulado a partir de extrato de malte concentrado, xarope de alta maltose e lupulo. / Study of the hopped wort malt extract production by using concentrated wort malt extract, high maltose syrup and hop.
The use of extract malt concentrated as beer raw material until today little was studied. It is known that to produce clear beers and without sweet residue, it is a challenge for this ingredient. However, beers produced from extract malt concentrated, need lesser investments when if compared with the traditional method, therefore it is saved in man power, sp
Publicado em: 2007
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5. Estudo da cinetica bioquimica e sensorial de diferentes tipos de cervejas brasileiras / Study of biochemical and sensorial cinetic of different types of brazilian beer
Beer is a beverage obtained through alcoholic fermentation of malt wort, usually made of barley, which could be added of other cereals, such as corn, rice or wheat. Its alcoholic content is between 3% and 8%. The beer can be considered a good source of polyphenols derived both from malt or hop. Due to its antioxidant capacity and low alcoholic content, it?s
Publicado em: 2007
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6. Polipeptídeos e proteínas com influência na qualidade da espuma da cerveja e métodos analíticos utilizados no seu estudo
A review of polypeptides and proteins that influence, direct or indirectly, beer foam quality, as well as the most relevant analytical methods used in their study, are presented. Protein Z, LTP1 and hordein/glutelin fragments originated from malt have a direct influence on beer foam quality. Other proteins, like malt hordeins and albumins and wheat puroindol
Química Nova. Publicado em: 2006-12
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7. EVALUATION OF FERMENTATION PARAMETERS DURING HIGH-GRAVITY BEER PRODUCTION
A large number of advantages are obtained from the use of highly concentrated worts during the production of beer in a process referred to as "high-gravity". However, problems related to slow or stuck fermentations, which cause the lower productivity and possibility of contamination, are encountered. This study examines the influence of factors pH, percentag
Brazilian Journal of Chemical Engineering. Publicado em: 2001-12
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8. Applicability of Yeast Extracellular Proteinases in Brewing: Physiological and Biochemical Aspects
A general screening survey for expression of extracellular acid proteinase production was performed on over 100 cultures belonging to the genus Saccharomyces. Although two strains of Saccharomyces cerevisiae showed positive extracellular proteinase phenotypes in plate tests, it was not possible to demonstrate proteolytic activities in cell-free culture super
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9. Inactivation of MXR1 Abolishes Formation of Dimethyl Sulfide from Dimethyl Sulfoxide in Saccharomyces cerevisiae
Dimethyl sulfide (DMS) is a sulfur compound of importance for the organoleptic properties of beer, especially some lager beers. Synthesis of DMS during beer production occurs partly during wort production and partly during fermentation. Methionine sulfoxide reductases are the enzymes responsible for reduction of oxidized cellular methionines. These enzymes h
American Society for Microbiology.
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10. Localization and Characterization of α-Glucosidase Activity in Brettanomyces lambicus
Brettanomyces lambicus was isolated and identified from a typical overattenuating Belgian lambic beer and exhibited extracellular and intracellular α-glucosidase activities. Production of the intracellular enzyme was higher than production of the extracellular enzyme, and localization studies showed that the intracellular α-glucosidase is mostly soluble an
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11. Molecular Analysis of Maltotriose Transport and Utilization by Saccharomycescerevisiae
Efficient fermentation of maltotriose is a desired property of Saccharomyces cerevisiae for brewing. In a standard wort, maltotriose is the second most abundant sugar, and slower uptake leads to residual maltotriose in the finished product. The limiting factor of sugar metabolism is its transport, and there are conflicting reports on whether a specific malto
American Society for Microbiology.