Volume 38

Use of Spheroplast Fusion and Genetic Transformation to Introduce Dextrin Utilization into Saccharomyces uvarum.
M. C. Barney, G. P. Jansen, and J. R. Helbert, Miller Brewing Company, Milwaukee, WI 53201. Page 1.
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New Approaches to Using Spent Brewer's Yeast.
Nobuhiro Watanabe, Osamu Inaida, Koichi Yamada, and Takuro Karakawa, Research and Development Laboratories, Sapporo Breweries Ltd., 1-4-1, Mita, Meguro-Ku, Tokyo, 153, Japan. Page 5.
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Apparatus for Vicinal Diketone Analysis According to the Improved Micro Method.
Takashi Inoue, Research Laboratories, Kirin Brewery Co., Ltd., Takasaki, Gumma Pref., Japan 370-12. Page 8.
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The Release of Fatty Acids as a Consequence of Yeast Autolysis.
Ernest C.-H. Chen, A. M. Jamieson, and G. Van Gheluwe, Research and Development Department, Molson Breweries of Canada, Ltd., Montreal, Quebec, Canada H2L 2R5.. Page 13.
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Improved Detection of Wild Saccharomyces.
R. P. Longley, G. R. Edwards, and S. A. Mathews, Watney Mann and Truman Brewers Ltd., The Brewery, Mortlake, London SW14 7ET, Great Britain.. Page 18.
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Changes in the Chemical Composition of Beer During the Brewing Process as a Result of Added Enzymes.
S. Gorinstein, S. Kitov, and S. Sarel, Department of Pharmaceutical Chemistry, School of Pharmacy, The Hebrew University of Jerusalem, Israel, and O. Berman, M. Berliner, G. Popovich, and Ya. Vermus, National Brewery Ltd., Tel Aviv, Israel. Page 23.
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Routine Use of a Programmable Calculator for Computing Alcohol, Real Extract, Original Gravity, and Calories in Beer.
K. J. Siebert, The Stroh Brewery Company, One Stroh Drive, Detroit, MI 48226. Page 27.
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NOTE Analysis of Stabilized and Isomerized Hop Pellets for α-Acids and Iso-α-Acids.
H. L. Grant, S. S. Steiner, Inc., Yakima, WA 98909. Page 34.
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Dye-Binding Method for Measurement of Protein in Wort and Beer.
M. J. Lewis, S. C. Krumland, and D. J. Muhleman, Department of Food Science and Technology, University of California, Davis 95616. Page 37.
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Description and Use of a Miniature Brewery for Studying Brewing Variables.
I. F. Garrison, E. A. Pfisterer, I. Hancock, and H. Le Maire, Brewing Research Department, Labatt Breweries of Canada Ltd., London, Ontario N6A 4M3. Page 42.
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Fusion of Saccharomyces uvarum with Saccharomyces cerevisiae: Genetic Manipulation and Reconstruction of a Brewer's Yeast.
P. L. Skatrud, D. M. Jaeck, E. J. Kot, and J. R. Helbert, Miller Brewing Company, Milwaukee, WI 53201. Page 49.
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Factors Affecting Dissolved Oxygen Analyses in Beer and Water.
Charles W. Hahn and Jerome C. Hill, Adolph Coors Company, Golden, CO 80401. Page 53.
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Best Conditions for Pilot Scale Phototransformation of α-Acids.
J. C. Andre, M. L. Viriot, M. Niclause, D. Bazard, R. Flayeux, and M. Moll. Page 61.
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Corn Syrup Rapid Method Fermentables by HPLC.
Adrian F. Pomes, Corn Products, Unit of CPC North America, Argo, IL 60515. Page 67.
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Use of Genetic Transformation for the Introduction of Flocculence into Yeast.
M. C. Barney, G. P. Jansen, and J. R. Helbert, Miller Brewing Company, Technical Center, Milwaukee, WI 53201. Page 71.
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Whey as a Brewing Material. II. Influence of Galactose on Fermentation by Brewery Yeasts.
Robert I. Tenney, Tenney Associates, Inc., Deerfield, IL 60015. Page 74.
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NOTE Further Studies of the FerroZine(™) Reaction for Iron in Beer.
H. Garza-Ulloa, R. Villarreal, and A. M. Canales, Cervecería Cuauhtémoc, Monterrey, Mexico. Page 77.
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Observations of the Effects of Membrane Grid Lines on the Growth of Bacterial and Yeast Colonies.
Yishan Lin, J. E. Siebel Sons' Company, Enzyme Products Division, Miles Laboratories, Inc., Chicago, IL 60646. Page 79.
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Report of the Technical Committee.
S. T. Likens, Chairman; W. C. Burger, C. W. Hahn, J. McDougall, S. R. Palamand, W. D. Ruppel, and E. L. Van Engel.. Page 81.
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Coordination of New and Alternate Methods of Analysis.
J. R. Helbert, Chairman; R. L. Berndt, D. Davidson, P. Gjertsen (EBC), H. L. Grant, P. D. Israel, E. Kneen, R. L. Schoeneman, G. P. Skocic, S. Stein, E. L. Van Engel, G. Van Gheluwe, D. W. Whitney, T. Wisk, and J. McDougall (ex officio).. Page 83.
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Fermentable Carbohydrates in Wort.
J. H. Munroe, Chairman; M. Dadic, W. Davis, B. Enevoldsen, R. Hagy, D. Just, G. Leung, P. A. Martin (EBC), T. Otterson, F. Schmidt, D. Yordy, and E. Van Engel (ex officio).. Page 84.
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Gas Chromatography.
M. A. Friese, Chairman; R. C. Bogenrief, T. W. Maier, N. M. Morrison, R. S. Williams, A. D. Willis, and S. R. Palamand (ex officio).. Page 87.
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Malt Analysis.
P. J. Frohmader, Chairman; E. B. Adamic, A. Agis, S. Algya, C. W. Baker, D. A. Baker, O. J. Banasik, M. Baur, R. A. Carroll, J. Chladek, J. W. Dick, A. A. Fischer, M. Frati, T. Jasiorkowski, B. Johannes, A. Kardos, J. Livingston, J. McDougall, M. Meilgaard, M. Moll (EBC), T. J. O'Brien, S. Patil, R. E. Pyler, A. J. Reeves, R. Regan, J. V. Rincon, W. D. Ruppel, J. Ryan, J. Shoop, R. G. Stark, S. Stein, W. L. Swenson, D. Thomas, R. Zytniak, and W. C. Burger (ex officio).. Page 90.
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Analysis of Hop Bittering Constituents.
G. B. Nickerson, Chairman; J. Boersma, J. J. Bors, R. Burkhardt, B. J. Clarke, H. L. Grant, I. Rosendal (EBC), G. Schonhard, M. Schwiesow, N. Secondo, J. Stankorb, T. Yum, and C. W. Hahn (ex officio).. Page 92.
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Barley Analysis.
D. A. Baker, Chairman; C. W. Baker, O. J. Banasik, R. A. Carroll, M. Dadic, J. W. Dick, R. H. Durr, A. A. Fischer, R. T. Foster, P. J. Frohmader, T. H. Hartzell, B. B. Johannes, A. Kardos, J. C. Livingston, D. J. Lubert, R. Martinez, T. J. O'Brien, R. E. Pyler, B. Senebald, J. Shelley, J. Shoop, R. G. Stark, R. Zytniak, and W. C. Burger (ex officio).. Page 94.
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Determination of Chloride in Beer.
J. Grigsby, Chairman; J. Bors, R. Brisson, S. Frey, V. Hii, M. Missovich, G. Nickerson, V. Paulionis, S. Rader, G. Skocic, J. Woodward (EBC), and J. McDougall (ex officio).. Page 96.
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Sensory Analysis.
M. C. Meilgaard, Chairman; N. M. deBanchs, R. Berndt, L. Bernstein, E. F. Blaschke, A. M. Canales, B. J. Clarke, A. Dravnieks, T. J. Konis, J. W. Larson, C. Latoni, M. Lepage, M. Moll (EBC), J. E. Muller, R. M. Pangborn, F. Pastrana, H. B. Pfenninger, P. A. Prell, J. J. Powers, D. J. Schmitt, J. Seigel, D. Simpson, J. C. Sonnemann, P. H. Todd, Jr., R. S. Williams, K. Word, and S. R. Palamand (ex officio). Page 99.
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Vicinal Diketones and Precursors.
K. Siebert, Chairman; Z. Alavi, L. Bizon, J. Carver, M. Cieslak, P. Gjertsen (EBC), D. Hysert, T. Inoue, A. Pomes, P. Richardson, D. Schaefer, and W. Ruppel (ex officio).. Page 107.
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β-Glucans and β-Glucanases.
R. A. Jensen, Chairman; V. M. Bendelow, S. Chan, J. Cuzner, S. Lie (EBC), R. Martinez, N. M. Morrison, A. J. Reeves, A. Sierra, R. Zytniak, and W. Ruppel (ex officio).. Page 109.
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Microbiology.
J. E. Middlekauff, Chairman; R. L. Berndt, A. H. Gould, W. P. Hsu, L. M. King, Y. Lin, H. B. Pfenninger (EBC), I. Russell, R. J. Sondag, T. R. Sullivan, F. Waxman, John Wilmot, and E. L. Van Engel, (ex officio).. Page 109.
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N-Nitrosamines in Malt and Beer.
L. Marinelli, Chairman; R. Anderson, B. Clarke, B. Drost, B. Elliott, T. Fazio, M. Feit, W. Fiddler, J. Hackbarth, W. Herwig, P. Issenberg, Y. Kuroiwa, G. Leung, T. O'Brien, W. Olson, H. Peterson, R. Scanlan, N. Sen, P. Stebbins, C. Tebeau, G. Thomas, R. Widmaier, J. Wolfram, and J. McDougall (ex officio).. Page 111.
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Beer Analysis Check Service.
T. Lom, Chairman; D. Adler, V. Aiello, A. Baccala, L. Bernstein, E. Blaschke, R. Carroll, P. E. Dakin, J. Daniel, T. Day, G. G. Dietrich, M. Frati, J. A. Fucile, H. H. Geller, W. A. Gillick, S. Gress, D. Grozman, D. W. Herrbold, G. Horiuchi, D. W. Hysert, G. A. Kean, J. Kurusz, M. P. Lepage, W. L. Lopatka, J. P. McRae, L. Pace, G. Plaschke, J. Richardson, W. L. Rutzinski, J. T. Ryan, R. Schoeneman, M. Sharp, R. W. Sheets, M. Surma, J. B. Sutherland, E. A. Sutter, C. M. Tebeau, D. B. West, D. W. Whitney, and W. Ruppel (ex officio).. Page 113.
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Physical Stability of Beer.
C. M. Tebeau, Chairman; R. Berndt, J. Caul, D. Chunn, M. Dadic, P. Richardson, C. Schreick, J. Siegel, and C. Hahn (ex officio).. Page 114.
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Atomic Absorption Spectrophotometry.
M. Lepage, Chairman; R. Belz, J. J. Bors, R. Brisson, S. W. Frey, R. L. McAdam, M. Moll (EBC), J. P. Perry, G. Rumi, R. Schmitt, D. Thompson, F. Vogelsang, D. Whitney, and C. Hahn (ex officio).. Page 116.
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An Improved System for the Conductometric Determination of Hop α-Acids.
K. J. Siebert, The Stroh Brewery Co., One Stroh Drive, Detroit, MI 48226. Page 119.
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Membrane Filtration: Survival of Brewing Microbes on the Membrane During Storage at Reduced Humidities.
W. M. Ingledew and J. D. Burton, Agricultural Microbiology Section, Dairy and Food Science Department, University of Saskatchewan, Saskatoon, Canada S7N 0W0 and D. W. Hysert and G. Van Gheluwe, Molson Breweries of Canada Ltd., Montreal, Quebec, Canada H2L 2R5. Page 125.
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Isolation and Characterization of Foaming Proteins of Beer.
Katsuhiko Asano and Naoki Hashimoto, The Research Laboratories of Kirin Brewery Co., Ltd., Miyahara-Cho, Takasaki, Gumma Pref., 370-12 Japan. Page 129.
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Preparation and Analysis of Liquid CO2 Hop Extracts.
C. L. Bodkin, B. J. Clarke, T. E. Kavanagh, P. M. Moulder, J. D. Reitze, and R. N. Skinner, Carlton and United Breweries Limited, Melbourne 3001, Australia. Page 137.
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A Rapid Method for the Determination of Yeast Dry Weight Concentration.
James F. Rice, Timothy R. Sullivan, and J. Raymond Helbert, Miller Brewing Company, Milwaukee, WI 53201. Page 142.
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Residual Sulfur Dioxide in Finished Malt: Colorimetric Determination and Relation to N-Nitrosodimethylamine.
B. Lukes and T. J. O'Brien, Great Western Malting Co., Vancouver, W A 98668, and R. A. Scanlan, Department of Food Science, Oregon State University, Corvallis 97331. Page 146.
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Utilization of Wort Fatty Acids by Yeast During Fermentation.
Ernest C.-H. Chen, Research and Development Department, Molson Breweries of Canada Ltd., Montreal, Quebec, Canada H2L 2R5. Page 148.
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Beer Hazes. I. Isolation and Preliminary Analysis of Phenolic and Carbohydrate Components.
M. Dadic and G. Belleau, Molson Breweries of Canada Limited, Montreal, Quebec, Canada H2L 2R5. Page 154.
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Further Studies on an Improved Micro Method for Determination of Vicinal Diketones in Beer.
Takashi Inoue, Research Laboratories of Kirin Brewery Co., Ltd., Takasaki, Gumma Pref., 370-12, Japan. Page 159.
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NOTE Antifoams for Use in Microbial Analysis by Membrane Filtration.
J. D. Burton and W. M. (Mike) Ingledew, Agricultural Microbiology Section, Dairy and Food Science Department, University of Saskatchewan, Saskatoon, Canada S7N 0W0. Page 160.
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