Volume 48
Analytical Methods for Beer Flavor Control.
Shuso Sakuma, Sachiko Hayashi, and Keita Kobayashi, Technology Development Dept., Beer Division, Kirin Brewery Co. Ltd., 17-1 Namamugi 1-chome, Tsurumi-ku, Yokohama-shi, 230 Japan. Page 1.
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Butyric Acid Off-Flavors in Beer: Origins and Control.
D. B. Hawthorne, R. D. Shaw, D. F. Davine, and T. E. Kavanagh, Carlton & United Breweries Limited/Foster's Brewing Group, Melbourne, Australia, and B. J. Clarke, Foster's Brewing Group, Melbourne, Australia. Page 4.
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Malt Extract: Relationship of Chemical Composition to Fermentability.
J. Paik, N. H. Low, and W. M. Ingledew, Department of Applied Microbiology and Food Science, University of Saskatchewan, Saskatoon, Canada S7N 0W0. Page 8.
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Foam Stability and Physicochemical Properties of Beer.
Katsuaki Maeda, Shigehisa Yokoi, Kozo Kamada, and Minoru Kamimura, Brewing Research Laboratories, Sapporo Breweries Ltd., Yaizu, Shizuoka, Japan 425. Page 14.
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Direct Potentiometry of Ethanol in Alcoholic Beverages Using Ion-Selective Electrodes.
G. J. Kakabadse, M. S. Al-Aziz, M. R. O. Karim, R. Perry, and A. E. Tipping, Department of Chemistry, University of Manchester Institute of Science and Technology, P.O. Box 88, Manchester, M6O 1QD, UK; and J. Cabral and A. P. Carvalho, Department of Chemistry, University of Oporto, Portugal. Page 19.
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The Effect of Carbon Dioxide Partial Molal Volume on Beer Density.
Hugo Patino, Ernst A. Kemper, Robert Lincoln, and Walter L. Michener, Coors Brewing Co., Golden, CO 80401. Page 23.
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Determination of Zinc in Wort and Beer by Graphite Furnace Atomic Absorption Spectroscopy.
Herbert P. Wagner, Karen Dalglish, and Michael J. McGarrity, Labatt Brewing Company Limited, Research Department, London, Ontario, Canada N6A 4M3. Page 28.
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In Vivo and In Vitro Investigations of the Synthesis of S-Methylmethionine During Barley Germination.
Monique Dethier, Bruno De Jaeger, Emmanuel Barszczak, and Jean-Pierre Dufour, Laboratory of Brewing Sciences and Technology, Catholic University of Louvain, Place Croix du Sud 2/Bte 7, B-1348 Louvain-la-Neuve, Belgium. Page 31.
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NOTE
A Modified Copper Medium for Wild Yeast Identification.
Dirk S. Bendiak, Molson Breweries, Technical Center, Mississauga, ON, Canada L5L 1J9. Page 38.
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Release of Haze Material from the Cell Walls of Agitated Yeast.
M. J. Lewis and W. M. Poerwantaro, Department of Food Science and Technology, University of California, Davis, CA 95616. Page 43.
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A New Model for the Regulation of Ester Synthesis by Alcohol Acetyltransferase in Saccharomyces cerevisiae During Fermentation.
P. Malcorps, J. M. Cheval, S. Jamil, and J. P. Dufour, Unité de Brasserie et des Industries Alimentaires, Université Catholique de Louvain, Place Croix du Sud 2/Bte 7, B-1348 Louvain-la-Neuve, Belgium. Page 47.
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Sensory Evaluation of the Mouthfeel of Beer.
Susan A. Langstaff, J.-X. Guinard, and M. J. Lewis, Department of Food Science and Technology, University of California, Davis, CA. Page 54.
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Sensory Characterization of Beer Flavor Using Cluster Analysis.
Masao Mawatari, Yoshiaki Nagashima, Takako Aoki, Toru Hirota, and Masataka Yamada, Technology Development Department, Beer Division, Kirin Brewery Co., Ltd., 26-1, Jingumae 6-chome, Shibuya-ku, Tokyo 150 Japan. Page 59.
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Carbohydrates in Brewing. I. Determination of Fermentable Sugars and Oligosaccharides in Wort and Beer by Partition High-Performance Liquid Chromatography.
M. Uchida, K. Nakatani, M. Ono, and K. Nagami, Suntory Ltd., Osaka 618, Japan. Page 65.
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Development of a Sturdy, Portable Instrument for the Rapid Determination of Alcohol in Beer.
Andrew Browne, Geoffrey Buckee, Roger Hammond, and John Nye, The Brewing Research Foundation, Nutfield, Redhill, Surrey, England RH1 4HY. Page 74.
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Experiences with a New Foam Stability Analyzer, System Carlsberg.
Lars Hallgren, Ib Rosendal, and Jan Nørager Rasmussen, Carlsberg A/S, 100 Vesterfaelledvej, DK-1799 Copenhagen V, Denmark. Page 78.
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Impact of Yeast-Handling Procedures on Beer Flavor Development During Fermentation.
A. T. W. Pickerell, A. Hwang, and B. C. Axcell, The South African Breweries Ltd., Department of Research and Development, Box 782178, Sandton, 2146, Republic of South Africa. Page 87.
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Differentiation of U.S. Malting Barley Varieties by Electrophoresis of Esterase Enzymes.
Berne L. Jones and Scott Heisel, U. S. Department of Agriculture, Agricultural Research Service, Cereal Crops Research Unit, 501 N. Walnut St., Madison, WI 53705, and Department of Agronomy, University of Wisconsin, Madison 53706. Page 93.
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Effects of Aging on Hops and Liquid CO2 Hop Extracts.
M. A. Priest, J. A. Boersma, and S. A. Bronczyk, Pfizer Inc., Brewery Products, Milwaukee, WI 53212. Page 98.
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Current Progress in Sensory Analysis. A Review.
Morten C. Meilgaard, International Consultant, 2938 Moon Lake Drive, West Bloomfield, MI 48323. Page 101.
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Analysis of β-Glucans in Barley and Malt: A Comparison of Four Methods.
S. E. Ullrich and J. A. Clancy, Department of Crop and Soil Sciences, Washington State University, Pullman, WA 99164-6420, and J. G. Cuti, Jr., and C. M. Tompkins, Great Western Malting Co., Box 1529, Vancouver, WA 98663-1529. Page 110.
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A Simplified Method for Synthesis of Tetrahydroiso-α-acid Standards for High-Performance Liquid Chromatography.
Bruce A. Hay and John W. Homiski, Pfizer Central Research, Groton, CT 06340, and Matthew A. Priest, Pfizer Brewery Products Division, Milwaukee, WI 53212. Page 115.
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Rapid and Objective Methods for the Estimation of Pregermination and Viability in Barley.
W. J. Pitz, Canada Malting Co. Ltd., Toronto, Canada, M9B 6J8. Page 119.
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Testing for Sensory Threshold of Added Substances.
Morten C. Meilgaard, International Consultant, 2938 Moon Lake Drive, West Bloomfield, MI 48323. Page 128.
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Effect of Abscisic Acid Analogs on Extract Yield, α-Amylase, and Diastatic Power During Malting of Barley.
Yueshu Li and Mustafa Rehmanji, Prairie Malt Ltd., Biggar, Saskatchewan, Canada, S0K 0M0, Suzanne R. Abrams, Plant Biotechnology Institute, National Research Council, Saskatoon, Canada, and Lawrence V. Gusta, Crop Development Centre, University of Saskatchewan, Saskatoon, Canada. Page 135.
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The Role of Copper, Oxygen, and Polyphenols in Beer Flavor Instability.
A. J. Irwin, and R. L. Barker, and P. Pipasts, Brewing Research Department, John Labatt Ltd., 150 Simcoe St., London, ON, Canada N6A 4M3. Page 140.
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COMMUNICATION TO THE EDITOR
ASBC Collaborative Study on Aluminum in Beer by Graphite Furnace Atomic Absorption Spectrophotometry.
Page 151.
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Kinetic Analysis of Ester Formation During Beer Fermentation.
Kazuo Nakatani, Nobuyuki Fukui, Kenzoh Nagami, and Mamoru Nishigaki, Suntory Ltd., Osaka 618, Japan. Page 152.
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Partial Purification and Characterization of Two Barley Fractions That Inhibit Malt Endoproteinases.
Berne L. Jones, U.S. Department of Agriculture, Agricultural Research Service, Cereal Crops Research Unit, Madison, WI 53705, and Department of Agronomy, University of Wisconsin, Madison, WI 53706; Laurie A. Marinac, U.S. Department of Agriculture, Agricultural Research Service, Cereal Crops Research Unit, Madison.. Page 158.
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Sunstruck Flavor Formation in Beer.
Shuso Sakuma, Yukiko Rikimaru, Keita Kobayashi, and Masahiro Kowaka, Technology Development Department, Beer Division, Kirin Brewery Co. Ltd., 17-1 Namamugi 1-chome, Tsurumiku, Yokohama-shi, 230 Japan. Page 162.
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Technical Committee and Subcommittee Reports
Report of the Technical Committee.
R. McCaig, Chairman; J. Grigsby; J. Mueller; J. Munroe; G. Nelson; and D. Thomas.. Page 166.
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Coordination of New and Alternate Methods of Analysis.
R. Jensen, Chairman; R. Burkhardt; S. Chan; R. Crumplen; A. Fraga; S. Kenny; L. Marinelli; G. Nelson; I. Shelton; and R. McCaig (ex officio).
Corresponding Members: P. Buscemi, Bureau of Alcohol, Tobacco and Firearms (BATF); S. Home, European Brewery Convention (EBC); G. Buckee, Institute of Brewing (IoB); M. Mawatari, Brewers Association of Japan (BAJ).. Page 168.
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International Methods.
D. Hysert, Chairman; S. Home, European Brewery Convention (EBC); R. Jensen; J. Thorn; and R. McCaig (ex officio).. Page 169.
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Revised Methods of Malt Analysis.
S. Chan and R. Wall, Cochairmen; J. Cuti; R. Femmer; P. Frohmader; N. Fulei; B. Johannes; M. Joyce; S. Lie (EBC); K. Niece; I. Orban; M. Rahmanji; B. Sebree; W. Swenson; D. Thomas; J. Zenk; and J. Munroe (ex officio).. Page 170.
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Revised Methods of Diacetyl Analysis.
M. Morrison, Chairman; E. Brown; N. Mundy; and J. Munroe (ex officio).. Page 172.
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Aluminum in Beer by Graphite Furnace Atomic Absorption Spectrophotometry.
H. Wagner, Chairman; D. Baker, Institute of Brewing (IoB); C. Beach; C. Bradley; E. Brown; M. Brugmans; D. Edgar; S. Furukubo; B. Garvey; M. Kowaka, Brewers Association of Japan (BAJ); S. McCarthy; C. Priest-Bosnak; A. Sugishita; G. Whittaker; and J. Grigsby (ex officio).. Page 173.
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Media for Lactobacilli.
R. Crumplen, Chairman; D. Bendiak; C. Curran; L. DeBruyn; T. Dowhanick; P. Hedges; B. Hjørtshøj, European Brewery Convention (EBC); S. Holmay; G. Jansen; E. Van Engel; and J. Mueller (ex officio).. Page 174.
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Iron in Beer by Ferrozine Method.
S. McCarthy, Chairman; F. Barbero; G. Belleau; G. Buckee, Institute of Brewing (IoB); S. Giorno; M. Ayma Gongora; P. Gualdoni; P. Hedges; H. Hiratsu; K. Lakenburges; C. Manbeck; J. Maurer; N. Robinson; and J. Grigsby (ex officio).. Page 177.
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Report of the Packaging Division 1990-1991 Program.
G. Nelson, Chairman; R. McCaig (ex-officio). Page 178.
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Diastatic Power (Rapid Method).
M. Joyce, Chairman; J. Cuti; R. Femmer; C. Judd; B. Johannes; S. Lie, European Brewery Convention (EBC); H. Numata; M. Rehmanji; D. Schaefer; A. Sugishita; W. Swenson; M. Wachter; K. Ziemba; and D. Thomas (ex officio).. Page 181.
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Enzymatic Method for Low Alcohol Concentrations in Malt Beverages.
C. Bartnett, Chairman; S. Bock; C. Curran; L. Gerber; S. Giorno; T. Hassinger; P. Hedges; K. Kitahara, Brewers Association of Japan (BAJ); R. Maruyama; K. Nakatani (BAJ); T. Otterson; C. Sall; I. Shelton; C. Wehmeier; B. Williams; and J. Mueller (ex officio).. Page 185.
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β-Glucan in Congress Wort by Fluorescence Method.
J. Cuti, Chairman; S. Bock; T. Day; M. Izawa; B. Jones; W. Ladish; R. Lewandowski; S. Lie (EBC); S. Lisbjerg; M. Munar; M. Rehmanji; H. Wagner; and D. Thomas (ex officio).. Page 187.
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Analysis Check Services
Beer Analysis Check Service.
B. J. Morton, Manager; and J. H. Grigsby, Technical Committee Liaison. Page 190.
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Hops Analysis Check Service.
S. T. Kenny, Manager; and J. Mueller, Technical Committee Liaison. Page 191.
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Malt Analysis Check Service.
P. B. Schwarz, Manager; and D. A. Thomas, Technical Committee Liaison.. Page 192.
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Water Analysis Check Service.
I. Clark, Manager; and J. Munroe, Technical Committee Liaison. Page 193.
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The Simultaneous Analysis of Sodium, Potassium, Magnesium, and Calcium in Beer by Ion Chromatography.
Herbert P. Wagner and Michael J. McGarrity, Labatt Brewing Company Limited, Research Department, London, Ontario, Canada N6A 4M3. Page 1.
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Identification of U.S.-Grown Hop Cultivars by Hop Acid and Essential Oil Analyses.
S. T. Kenny, Department of Agronomy and Soils, Irrigated Agriculture Research and Extension Center, Washington State University, Prosser, WA 99350. Page 3.
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Effect of Black Ends on Quality Characteristics of Clipper Barley and Malt.
A. B. K. Basson, Southern Associated Maltsters (Pty) Ltd., Caledon, O. T. de Villiers, Department of Agronomy and Pastures, University of Stellenbosch, and C. J. Rabie, Council for Scientific and Industrial Research, Pretoria, Republic of South Africa. Page 8.
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Determination of Free Fatty Acids in Wort and Beer.
Karen DeVries, Technical Center, Anheuser-Busch, Inc., St. Louis, MO 63118. Page 13.
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Automated Bitterness Determination of Beer Utilizing a Micro Phase Separator and Flow Injection Analysis.
Kevin J. Switala and Karl G. Schick, FIAtron Systems, Inc., Oconomowoc, WI 53066. Page 18.
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Evaluation of the Fluorescent Dye 1-Anilino-8-Naphthalene Sulfonic Acid for Yeast Viability Determination.
R. McCaig, Molson Breweries Technical Centre, Mississauga, Ontario, Canada L5L 1J9. Page 22.
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Effect of the Timing of Oxygenation on Very High Gravity Brewing Fermentations.
Erin S. C. O'Connor-Cox and W. M. Ingledew, Applied Microbiology and Food Science Department, University of Saskatchewan, Saskatoon, SK, S7N 0W0 Canada. Page 26.
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An Analysis of Malting Research.
W. J. Pitz, Canada Malting Company Limited, Toronto, Canada, M5A 1C2. Page 33.
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NOTE
The Analysis of Organic Acids by Ion Chromatography in Beer and Wort.
Loy E. Barber, Anheuser-Busch, Inc., Technical Center, One Busch Place, St. Louis, MO 63118. Page 44.
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New Investigations in Analysis of Beer Reducing Substances.
M. Moll, CERVAC-EST, 1 Allée Chaptal, 54630 Richardménil, France, and N. Moll and J. P. Joly, Université de Nancy I, Laboratoire de Chimie Organique III (UA 486), Campus Victor Grignard, BP 239, 54506 Vandoeuvre les Nancy Cédex, France. Page 51.
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The Use of Spheroplast Fusion to Improve Yeast Osmotolerance.
Rena M. Crumplen, Tony D'Amore, Inge Russell, and Graham G. Stewart, Research Department, Labatt Brewing Company Limited, London, Ontario, Canada N6A 4M3. Page 58.
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Phytic Acid Content and Phytase Activity of Barley Malt.
W. J. Lee, Department of Food Science, Kang Reung National University, Kang Reung, Korea 210-702. Page 62.
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Issues in Determining and Maintaining Legal Package Beer Fill Levels.
Richard L. Berndt and Roger W. Saeger, Pabst Brewing Co., P.O. Box 947, Olympia, WA 98507. Page 66.
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KOT Medium, A New Medium for the Detection of Beer Spoilage Lactic Acid Bacteria.
Hiroshi Taguchi, Motoo Ohkochi, Hiroshi Uehara, Katsuo Kojima, and Masao Mawatari, Kirin Brewery Co., Ltd., Research Group, Technology Development Department, Beer Division, 3, Miyahara-cho, Takasaki-shi, Gunma, 370-12, Japan. Page 72.
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The Rapid Identification by Protein Fingerprinting of Yeast and Bacterial Brewery Contaminants.
Terry Dowhanick, Jadwiga Sobczak, Inge Russell, and Graham Stewart, Labatt Brewing Company Limited, Research Department, 150 Simcoe Street, London, Ontario, Canada N6A 4M3. Page 75.
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NOTE
Method for Measuring the Budding Index of Yeast Using an Image Processor.
T. Hirano, Technology Development Dept., Beer Division, Kirin Brewery Co., Ltd., Yokohama, 230 Japan. Page 79.
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NOTE
β-Glucan Solubilase from Barley-Further Observations.
A. W. MacGregor and X. S. Yin, Canadian Grain Commission, Grain Research Laboratory, 1404 - 303 Main Street, Winnipeg, Manitoba, Canada R3C 3G8. Page 82.
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The Sterile Filtration and Packaging of Beer into Polyethylene Terephthalate Containers.
G. C. Reid, A. Hwang, and R. H. Meisel, The South African Breweries Ltd., P.O. Box 782178, Sandton 2146, and E. R. Allcock, Microsep (Pty) Ltd., Bramley, Republic of South Africa. Page 85.
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Rapid Detection of Contaminants in Pitching Yeast Using Automated Turbidometry.
Auli Haikara, Biotechnical Laboratory, and Tiina Mattila-Sandholm and Merja Manninen, Food Research Laboratory, VTT, SF-02150 Espoo, Finland. Page 92.
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Lactose Fermentation and the Possible Use of Whey as an Adjunct in Beer Production.
R. M. Crumplen, C. M. Crumplen, T. D'Amore, T. E. Goring, R. A. McKee, and G. G. Stewart, Research Department, Labatt Brewing Company Limited, London, Ontario, Canada N6A 4M3. Page 95.
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Evaluation of Recent Techniques Used to Identify Individual Strains of Saccharomyces Yeasts.
Gregory P. Casey, A. T. Pringle, and P. A. Erdmann, Anheuser-Busch Companies, Corporate R&D, One Busch Place, St. Louis, MO 63118. Page 100.
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Curing Industrial Saccharomyces Yeasts of Parasitic 2 µm Plasmid.
Wei Xiao and Gerald H. Rank, Department of Biology, University of Saskatchewan, Saskatoon, SK, Canada S7N 0W0. Page 107.
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Subthreshold Vicinal Diketone Levels in Lager Brewing Yeast Fermentations by Means of IL V5 Gene Amplification.
K. D. Villanueba, E. Goossens, and C. A. Masschelein, Institute des Industries de Fermentation and Institute for Biotechnology, Vrije Universiteit Brussel, CERIA/COOVI, Avenue E. Gryson, 1070 Brussels, Belgium. Page 111.
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Mt. Hood, a New American Noble Aroma Hop.
Alfred Haunold, USDA-ARS, Department of Crop Science, and Gail B. Nickerson, Department of Agricultural Chemistry, Oregon State University, Corvallis, OR 97331. Page 115.
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Use of Magnetic Resonance Imaging for Evaluation of Beer Foam Characteristics.
J. R. Heil, K. L. McCarthy, J. B. German, and M. J. McCarthy, Department of Food Science and Technology, University of California, Davis, 95616, and H. Patino, Coors Brewing Co., Golden, CO 80401. Page 119.
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Evaluation of a Sulfite Oxidase Enzyme Electrode for Determination of Sulfite in Beer.
Dean Fassnidge and Earl Van Engel, Blitz-Weinhard Division, G. Heileman Brewing Co., Portland, OR 97209. Page 122.
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Flavor Stability.
B. W. Drost, R. van den Berg, F. J. M. Freijee, E. G. van der Velde, and M. Hollemans, Heineken Technisch Beheer, P.O. Box 510, 2380 BB Zoeterwoude, Netherlands. Page 124.
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Technical Committee and Subcommittee Reports
Report of the Technical Committee.
J. Munroe, Chairman; R. Burkhardt; S. Chan; A. Fraga; R. McCaig; and D. Thomas.. Page 133.
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Coordination of New and Alternate Methods of Analysis.
R. Jensen, Chairman; R. Burkhardt; S. Chan; I. Clark; R. Crumplen; J. Grigsby; S. Kenny; M. Lewis; L. Marinelli; G. Nelson; and J. Munroe (ex officio).
Corresponding Members: P. Buscemi, Bureau of Alcohol, Tobacco and Firearms (BATF); S. Home, European Brewery Convention (EBC); G. Buckee, Institute of Brewing (IoB); M. Nishigaki, Brewers Association of Japan (BAJ).. Page 135.
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International Methods.
D. Hysert, Chairman; S. Home, European Brewery Convention (EBC); R. Jensen; J. Thorn; and J. Munroe (ex officio).. Page 136.
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α-Acids and β-Acids in Hops and Hop Extracts by HPLC.
K. Rode, Chairman; P. Anderegg; G. Buckee; J. Dufour; M. Ferrer; M. Griffiths; A. Hartl; S. Holtz; J. Jancar; S. Kenny; C. L'Homme; T. Madden; M. Moir; J. Murphey; I. Rosendal, European Brewery Convention (EBC); M. Shinohara; D. Thompson; T. Yum; and R. Burkhardt (ex officio).. Page 138.
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β-Glucan in Barley, Malt, and Congress Wort by Enzymatic Method.
J. Cuti, Chairman; J. Dufour; S. Holmay; S. Home; M. Izawa; B. Jones; M. Klessig; S. Lie, European Brewery Convention (EBC); W. Pitz; S. Paeschke; K. Skinner; M. Wachter; and D. Thomas (ex officio).. Page 141.
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Diastatic Power (Rapid Method).
M. Joyce, Chairman; J. Cuti; T. Day; R. Femmer; C. Judd; B. Johannes; M. Klessig; S. Lie (EBC); H. Numata; W. Pitz; M. Rehmanji; D. Schaefer; A. Sugishita; W. Swenson; M. Wachter; K. Ziemba; and S. Chan (ex officio). Page 143.
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β-Glucan in Barley, Malt, and Congress Wort by Fluorescence.
J. Cuti, Chairman; J. Dufour; S. Home; M. Izawa; B. Jones; W. Ladish; S. Lie, European Brewery Convention (EBC); S. Paeschke; and D. Thomas (ex officio).. Page 145.
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Report of the Packaging Division 1989-1990 Program.
Responding Members: G. Nelson, Chairman; F. Barbero; R. Berndt; C. Darigo; E. Hatfield; T. Hodgson, Institute of Brewing (IoB); D. Hysert; P. Laumann; R. Lincoln; N. Nieder; I. Rosendal, European Brewery Convention (EBC); and J. Munroe (ex officio).. Page 147.
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Morphology of Giant Yeast Colonies.
T. Dowhanick, Chairman; S. Alles; J. Armstrong; F. Barbero; D. Bendiak; R. Bensing; R. Crumplen; C. Curran; T. Day; R. Eng; C. Engeman; B. Hjortshoj, European Brewery Convention (EBC); S. Holmay; W. Ingledew; M. Jang; B. Lawrence; J. Middlekauff; P. Swindall; E. Van Engel; J. Wilkins; G. Wright; and R. McCaig (ex officio).. Page 148.
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Protein in Unhopped Wort by Spectrophotometry.
W. Pitz, Chairman; F. Barbero; T. Day; S. Holmay; M. Joyce; C. Judd; S. Lie, European Brewery Convention (EBC); S. Paeschke; M. Uchida; M. Wachter; and R. McCaig (ex officio).. Page 149.
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Revised Methods of Malt Analysis.
R. Jensen and R. Wall, Cochairmen; S. Chan; I. Clark; R. Femmer; P. Frohmader; B. Johannes; M. Joyce; S. Lie, European Brewery Convention (EBC); I. Orban; W. Pitz; P. Schwarz; J. Smart; W. Swenson; D. Thomas; E. Walworth; J. Zenk; and S. Chan (ex officio).. Page 152.
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Total Carbohydrates in Beer by HPLC.
M. Constant, Chairman; I. Hancock; T. Hassinger; L. Krynicki; S. McCarthy; A. Sadler; P. Schwarz; P. Smith; M. Uchida; C. Wehmeier; and R. Burkhardt (ex officio).. Page 153.
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Ethanol in Low-Alcohol Beers by Enzymatic Method.
J. Power, Chairman; C. Bartlett; G. Buckee, Institute of Brewing (IoB); S. Giorno; H. Haller; P. Hedges; K. Kitahara; T. Otterson; and A. Fraga (ex officio).. Page 156.
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Analysis Check Services
Beer Analysis Check Service.
B. J. Morton, Manager; and A. Fraga, Technical Committee Liaison. Page 157.
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Hops Analysis Check Service.
S. T. Kenny, Manager; and R. Burkhardt, Technical Committee Liaison.. Page 158.
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Malt Analysis Check Service.
Paul Schwarz, Manager; and S. H. Chan, Technical Committee Liaison.. Page 159.
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Water Analysis Check Service.
I. Clark, Manager; and R. McCaig, Technical Committee Liaison.. Page 160.
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