Volume 52
Development of a New Method for Evaluation of Yeast Vitality by Measuring Intracellular pH.
Takeo Imai, Iwao Nakajima, and Toshihiko Ohno, Central Laboratories for Key Technology, Kirin Brewery Co., Ltd., 1-13-5 Fukuura, Kanazawa-ku, Yokohama-shi, Kanagawa-ken, 236 Japan. Page 5.
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Mechanism of Resistance of Lactic Acid Bacteria to trans-Isohumulone.
W. J. Simpson and Jacqueline L. Fernandez, BRF International, Nutfield, Surrey, England RH1 4HY. Page 9.
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Biochemical and Genetic Characterization of a 2-Deoxy-d-glucose Resistant Mutant of Saccharomyces cerevisiae.
Tony D'Amore and Terrance M. Dowhanick, Brewing Research Department, Labatt Breweries of Canada, 150 Simcoe Street, London, Ontario, Canada N6A 4M3. Page 12.
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Neural Network Modeling for Predicting Brewing Fermentations.
Mei-Jywan Syu and George T. Tsao, Laboratory of Renewable Resources Engineering, Purdue University, West Lafayette, IN 47907-1295; and Glen D. Austin, Guy Celotto, and Tony D'Amore, Brewing Research Department, Labatt Breweries of Canada, 150 Simcoe Street, London, Ontario, Canada N6A 4M3. Page 15.
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ATP Bioluminescence Procedure for Viability Testing of Potential Beer Spoilage Microorganisms.
Terrance M. Dowhanick and Jadwiga Sobczak, Research Department, Labatt Breweries of Canada, 150 Simcoe Street, London, Ontario, Canada N6A 4M3. Page 19.
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Molecular Analyses of Yeast DNA-Tools for Pure Yeast Maintenance in the Brewery.
Mogens Bohl Pedersen, Carlsberg Research Laboratory, Gamle Carlsberg Vej 10, DK2500 Copenhagen Valby, Denmark. Page 23.
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State-of-the-Art and Future Developments in Fermentation.
Charles A. Masschelein, Institut des Industries de Fermentation and Institute for Biotechnology, Vrije Universiteit Brussel, CERIA-COOVI, 1, Avenue E. Gryson 1070 Brussels, Belgium. Page 28.
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NOTE
RRL(H)82: A New High α-Acid Hop.
S. K. Bakshi, P. N. Jotshi, S. Kitchlu, and B. K. Bhat, Regional Research Laboratory (Branch), Srinagar 190 005, Kashmir, India. Page 35.
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Flavor Characteristics of cis-3-Nonenal in Beer.
Shuso Sakuma and Masahiro Kowaka, Technology Development Department, Beer Division, Kirin Brewery Co. Ltd., 17-1 Namamugi 1-chome, Tsurumi-ku, Yokohama, 230 Japan. Page 37.
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Factors Influencing Maltotriose Utilization During Brewery Wort Fermentations.
X. Zheng, T. D'Amore, I. Russell, and G. G. Stewart, Research Department, Labatt Breweries of Canada, 150 Simcoe Street, London, Ontario, Canada N6A 4M3. Page 41.
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Effect of Abscisic Acid Optical Isomers, Alone or in Combination with Gibberellic Acid, on Barley Malt Quality.
Yueshu Li and Mustafa Rehmanji, Prairie Malt Ltd., Biggar, Saskatchewan, S0K 0M0, Canada; Suzanne R. Abrams, Plant Biotechnology Institute, National Research Council of Canada, Saskatoon, Saskatchewan, S7N 0W9, Canada; and Lawrence V. Gusta, Crop Development Centre, University of Saskatchewan, Saskatoon, Saskatchewan, S7N 0W0, Canada. Page 48.
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Differences in Ultraviolet Absorbance of Tetrahydroiso-α -acid Components.
Bruce A. Hay, John W. Homiski, and Jack L. Howie, Pfizer Central Research, Groton, CT 06340. Page 54.
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Activity of Amylolytic Enzymes in Thick Mashes.
Robert Muller and Evelyne Canterranne, BRF International, Nutfield, Surrey RH1 4HY England. Page 56.
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Characterization of Different Isolates of Obesumbacterium proteus Using Random Amplified Polymorphic DNA.
Louise Savard, John N. G. Hutchinson, and Terrance M. Dowhanick, Labatt Breweries of Canada, Brewing Research Department, 150 Simcoe Street, London, Ontario, Canada N6A 4M3. Page 62.
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Evaluation of Cation Exchange HPLC Columns for the Separation of Carbohydrates in Wort and Beer.
Cynthia A. McLinn, John E. Collier, and Marc D. Constant, Miller Brewing Company, 3939 W. Highland Blvd., Milwaukee, WI 53208. Page 65.
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Role of Beer Components on Chemiluminescence Production During Beer Storage.
Hirotaka Kaneda and Yukinobu Kano, Brewing Research Laboratories, Sapporo Breweries Ltd., 10 Okatohme, Yaizu-shi, Shizuoka 425 Japan; Toshihiko Osawa and Shunro Kawakishi, Department of Food Science and Technology, Faculty of Agriculture, Nagoya University, Chikusa-ku, Nagoya 464 Japan; and Shouhei Koshino, Brewing Research Laboratories, Sapporo Breweries Ltd., 10 Okatohme, Yaizu-shi, Shizuoka 425 Japan. Page 70.
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Effects of Pregermination on Germination Properties of Barley and Resultant Malt Quality.
S. M. Sole, Crisp Malting Ltd., Great Ryburgh, Fakenham, Norfolk, NR21 7AN, England. Page 76.
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Influence of Higher Alcohol Availability on Ester Formation by Yeast.
J. Calderbank and J. R. M. Hammond, BRF International, Nutfield, Surrey RH1 4HY England. Page 84.
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Ethyl Acetate Extraction of Beer: Quantitative Determination of Additional Fermentation By-Products.
Walter G. Iverson, Anheuser-Busch Inc., Brewing Technical Services, One Busch Place, St. Louis, MO 63118. Page 91.
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Identification of Lactic Acid Bacteria Using Temperature Gradient Gel Electrophoresis for DNA Fragments Amplified by Polymerase Chain Reaction.
Youichi Tsuchiya, Yukinobu Kano, and Shohei Koshino, Brewing Research Laboratories, Sapporo Breweries Ltd. 10, Okatohme, Yaizu-shi, Shizuoka 425 Japan. Page 95.
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Wort Aldehyde Reduction Potential in Free and Immobilized Yeast Systems.
A. Debourg, M. Laurent, E. Goossens, E. Borremans, L. Van De Winkel, and C. A. Masschelein, CERIA Institut des Industries de Fermentation, 1 Avenue E, Gryson, B-1070 Brussels, Belgium. Page 100.
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Selective Measurement of Acetohydroxy Acid Precursors of Vicinal Diketones in Beer by Decarboxylation with Aniline Hydrochloride.
Ben C. Hardwick, Anheuser-Busch, Inc., Technical Center 36-5, 1 Busch Place, St. Louis, MO 63118-1852. Page 106.
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Brewing of Beer with Sorghum vulgare Malt with Minimal Barley Malt Blending.
Bawa Demuyakor and Yoshiyuki Ohta, Laboratory of Microbial Biochemistry, Faculty of Applied Biological Science, Hiroshima University, Kagamiyama 1-4-4, Hiroshima 724, Japan; and Kazuo Nakatani, Nobuyuki Fukui, and Kazuo Kanagawa, Research Institute of Beer Brewing Technology, Beer Division, Suntory Ltd., 1-1-1 Wakayamadai, Osaka 618, Japan. Page 111.
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SMMP-A Medium for Selective Isolation of Megasphaera and Pectinatus from the Brewery.
S. Y. Lee, Research and Development Department, BC-600, Coors Brewing Company, Golden, CO 80401. Page 115.
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Quantification of the Helm's Flocculation Test.
Dirk S. Bendiak, Molson Breweries, Technical Services Centre, 33 Carlingview Drive, Etobicoke, Ontario, Canada, M9W 5E4. Page 120.
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Hydrophobic Beer Proteins and Their Function in Beer Foam.
Shigehisa Yokoi, Kazuyuki Yamashita, Naoyuki Kunitake, and Shohei Koshino, Brewing Research Laboratories, Sapporo Breweries Ltd., Yaizu, Shizuoka, 425 Japan. Page 123.
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Analysis of Free Fatty Acids, Fusel Alcohols, and Esters in Beer: An Alternative to CS2 Extraction.
P. Alvarez and P. Malcorps, Unité de Brasserie et des Industries Alimentaires, Université Catholique de Louvain, Place Croix du Sud 2/Bte 7, B-1348 Louvain-la-Neuve, Belgium; A. Sa Almeida and A. Ferreira, Unicer-Uniào Cervejeira, S.A., Direcçào Qualidade Industrial, Leça do Balio, Portugal; and A. M. Meyer 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 127.
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Determination of Oxalate in Beer and Beer Sediments Using Ion Chromatography.
David Madigan and Ian McMurrough, Guinness Brewing Worldwide Research Centre, St. James's Gate, Dublin 8, Ireland; and Malcolm R. Smyth, School of Chemical Sciences, Dublin City University, Dublin 9, Ireland. Page 134.
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Behavior of Lipid Hydroperoxides During Mashing.
Naoyuki Kobayashi, Hirotaka Kaneda, Yukinobu Kano, and Shouhei Koshino, Brewing Research Laboratories, Sapporo Breweries Ltd., 10 Okatohme, Yaizu-Shi, Shizuoka, 425 Japan. Page 141.
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A Novel and Rapid Method for the Determination of Glycogen in Pitching Yeasts.
F. Mochaba, P. Torline, and B. Axcell, Research and Development Department, The South African Breweries Beer Division, P.O. Box 782178, Sandown, Sandton 2146 Republic of South Africa. Page 145.
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Instability in Electrophoretic Karyotype of Brewing Yeasts.
Masahide Sato, Junji Watari, Hirohisa Sahara, and Shohei Koshino, Brewing Research Laboratories, Sapporo Breweries, Ltd., 10 Okatohme, Yaizu, Shizuoka, 425 Japan. Page 148.
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Rapid Determination of 4-Vinyl Guaiacol and Ferulic Acid in Beers and Worts by High-Performance Liquid Chromatography.
David Madigan and Ian McMurrough, Guinness Brewing Worldwide Research Centre, Dublin 8, Ireland, and Malcolm R. Smyth, School of Chemical Sciences, Dublin City University, Dublin 9, Ireland. Page 152.
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Statistical Analysis with Weighting Factors: Hop Aroma in Beer.
Xiaogen Yang and Max Deinzer, Department of Agricultural Chemistry, Oregon State University, Corvallis, OR, and Cindy Lederer and Mina McDaniel, Department of Food Science and Technology, Oregon State University, Corvallis, OR. Page 155.
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Some Applications of Chemiluminescence Analysis to Brewing.
Hirotaka Kaneda, Naoyuki Kobayashi, Youichi Tsuchiya, Masanobu Munekata, and Shouhei Koshino, Brewing Research Laboratories, Sapporo Breweries Ltd., 10, Okatohme, Yaizu-shi, Shizuoka 425, Japan. Page 163.
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Quantitation of Sulfur Dioxide Residues in Malt and Beer by Headspace Gas Chromatography.
Michael Munar, Mary-Jane Maurice, and Andrew Kluessendorf, ADM Malting Company, Milwaukee, WI. Page 168.
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Technical Committee and Subcommittee Reports
Report of the Technical Committee.
J. Grigsby, Chairman; R. Crumplen; M. Munar; J. Murphey; G. Nelson; and R. McCaig (ex officio). Page 172.
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Coordination of New and Alternate Methods of Analysis.
A. Fraga, Chairman; M. Constant; T. D'Amore; S. Kenny; R. Kluba; R. Maruyama; G. Nelson; R. Sieben; and J. Grigsby (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. Ono, Brewery Convention of Japan (BCOJ).. Page 174.
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α-Amylase and Diastatic Power in Malt by Automated Flow Analysis.
A. Pranke, Chairman; S. Chan; V. Coonce; P. Gualdoni; M. Joyce; G. Laycock; P. Schwartz; M. Munar (ex officio).. Page 175.
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Anions in Beer by Ion Chromatography.
S. Nyarady, Chairman; G. Buckee (EBC); N. Fukui (BCOJ); H. Kaneda (BCOJ); J. Logsdon; I. McMurrough; M. Natter-Hombostel; I. Ormrod; T. Otterson; H. Pfenninger (EBC); S. Sakuma (BCOJ); F. Schmidt (EBC); H. White (EBC); H. Yamashita (BCOJ); and J. Murphey (ex officio).. Page 178.
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ASBC α- and β-Acids Hop Standard vs. EBC E-4 Hop Standard.
J. Murphey, Chairman; P. Gales; S. Kenny; J. Langan; J. Mueller; K. Nelson; S. Nichols; G. Nickerson; B. Smith; L. Verhagen (EBC); and J. Grigsby (ex officio).. Page 180.
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Deoxynivalenol in Barley and Malt.
S. Heisel, Chairman; D. Baker; R. Bogenrief; G. Casey; H. Casper; S. Chan; T. Clark; M. Gruber; R. Jensen; D. Jones; P. Kurian; M. Munar; G. Smith; R. Ulmer; L. Webb; S. Williamson; and J. Grigsby (ex officio).. Page 181.
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Bitterness in Beer by Automated Flow Analysis.
T. Hassinger, Chairman; D. Cattanach; J. Gearhart; C. McLinn; M. Ono (BCOJ); T. Otterson; S. Sakuma (BCOJ); J. Swims; and J. Murphey (ex officio).. Page 182.
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Soluble Starch.
B. Sebree, Chairman; E. Austin; S. Chan; D. Christopher; G. Smith; T. Hartzell; J. Herbert; R. Jensen; B. Johannes; M. Joyce; M. Munar; M. Ono (BCOJ); P. Schwartz; R. Sieben; and R. McCaig (ex officio).. Page 184.
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Differentiation of Ale and Lager Yeast.
G. Casey, Chairman; D. Bendiak; T. D'Amore; J. O'Connell; T. Pugh; J. Sobczak; R. Sondag; and R. Crumplen (ex officio).. Page 184.
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Review of Determination of β-Glucans by Fluorescence.
M. Munar, Chairman; J. Bussey; S. Chan; T. Day; P. Gualdoni; T. Hassinger; J. Herbert; D. Jones; D. Kuske; G. Laycock; M. Maurice; A. Pranke; W. Swenson; and B. Wall (ex officio). Page 186.
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Yeast Flocculation Determination by the Helm Assay.
G. Casey, Chairman; P. van der Aar (EBC); F. Barbero; D. Bendiak; L. DeBruyn; T. D'Amore; D. Gallegos; M. Gonzalez; C. J. Hekel, J. O'Connell; T. Pugh; J. Sobczak; R. Sondag; A. Speers; G. Wright; S. Yabuuchi (BCOJ); and R. Crumplen (ex officio).. Page 188.
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Dimethyl Sulfide in Beer by Chemiluminescence Detection.
L. Stenroos, Chairman; M. Bates; M. Burmeister; M. Cerwinka; N. Davis; R. Hutte; R. Lashley; R. Lewandowski; H. Nakagiri (BCOJ); S. Sakuma (BCOJ); S. Williamson; and R. Crumplen (ex officio).. Page 191.
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Dimethyl Sulfide Precursor in Malt by Headspace Gas Chromatography.
D. Duncombe (Chairman); C. Bartnett; M. Cerwinka, D. Eikens; C. Drummond; P. Hurteau; R. Veldhuyzen-Doorduin (EBC); N. Yoshimura (BCOJ); and R. Crumplen (ex-officio).. Page 193.
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Closure Methods Review.
T. Fetters, Chairman; J. Dickey; R. Franke; S. Giorno; C. Gotisha; P. Israel; P. Laumann; R. Lincoln; C. McCarthy; M. Pare; J. Pollak; A. Quintard; R. Saeger; B. Sarrazin; D. Simpson; R. Walker; and G. Nelson (ex officio).. Page 194.
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Analysis Check Services
Beer Analysis Check Service.
B. Morton; Manager; and R. McCaig, Technical Committee Liaison. Page 195.
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Hop Analysis Check Service.
S. Kenny, Manager; and J. Murphey, Technical Committee Liaison. Page 196.
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Malt Analysis Check Service.
P. Schwarz, Manager, and M. Munar, Technical Committee Liaison. Page 197.
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