Volume 40
Studies on the Heat Resistance of Wild Yeasts and Bacteria in Beer.
E. W. T. Tsang and W. M. Ingledew, Agricultural Microbiology Section, Dairy and Food Science Department, University of Saskatchewan, Saskatoon, Canada S7N 0W0. Page 1.
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Brewing Laboratory Automation. A Review with Special Emphasis on the Use of Microcomputers.
K. J. Siebert, The Stroh Brewery Company, Detroit, MI 48226. Page 9.
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A Quality Control Method for the Determination of Vicinal Diketones and Precursors in Fermenting Wort.
H. Garza-Ulloa, E. González, A. M. Canales, and J. A. Sierra, Cerveceria Cuauhtémoc, S. A., Monterrey, N. L., México. Page 15.
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Determination of Endogenous Gibberellins in Germinating Barley by Combined Gas Chromatography-Mass Spectrometry.
Katsuhiko Yamada, Kirin Brewery Co., Ltd., Research Laboratories, Miyahara-Cho, Takasaki, Gumma Pref., 370-12, Japan. Page 18.
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Influence of Growth Temperature on the Fatty Acid Composition of the Cytoplasmic Membrane of a Lager Yeast.
P. C. Patel and M. J. Lewis, Department of Food Science and Technology, University of California, Davis 95616. Page 26.
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Free Sulfite in Beers-Kinetic Studies.
Lucien Chapon, Sylvette Chapon, and Nestor Djeuga, Laboratoire de Chimie Biologique II, U.E.R. Alimentation & Nutrition, Université de Nancy I, Nancy, France. Page 31.
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Determination of Ethanol in Malt Beverages Using High-Performance Liquid Chromatography.
M. E. Cieslak and W. C. Herwig, Miller Brewing Company, Milwaukee, WI 53201. Page 43.
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Determination of High Molecular Weight Proteins in Beer Using Coomassie Blue.
V. Hii and W. C. Herwig, Miller Brewing Company, Milwaukee, WI 53201. Page 46.
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Effect of Growing Conditions on α-Acids Content of Hops Grown in Mexico.
J. R. Francke, A. B. Muñoz, and M. Treviño, Depto. de Proyectos Especiales, Instituto Technológico y de Estudios Superiores de Monterrey, N. L., Mexico. Page 50.
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Genes Governing the Fermentation of Maltose and Flocculation in a Brewer's Yeast.
Paul L. Skatrud, Edward J. Kot, and J. R. Helbert, Miller Brewing Company, Milwaukee, WI 53201. Page 52.
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Formation of N-Nitrosodimethylamine in Direct-Fire Dried Malt.
Mario M. Mangino and Richard A. Scanlan, Department of Food Science and Technology, Oregon State University, Corvallis 97331. Page 55.
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Wort Trub Content and Its Effects on Fermentation and Beer Flavor.
D. O. Schisler, J. J. Ruocco, and M. S. Mabee, Adolph Coors Company, Golden, CO 80401. Page 57.
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Laboratory Studies of Wet Milling.
M. J. Lewis and S. Ghiglieri, Department of Food Science and Technology, University of California, Davis 95616. Page 62.
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Beyond Dimethyl Sulfide: The Significance to Flavor of Thioesters and Polysulfides in Canadian Beers.
R. S. Williams and D. E. F. Gracey, Labatt Brewing Co. Ltd., London, Ontario, Canada N6A 4M3. Page 68.
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Factors Influencing the Levels of Polysulfides in Beer.
R. S. Williams and D. E. F. Gracey, Labatt Brewing Co. Ltd., London, Ontario, Canada N6A 4M3. Page 71.
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Automated Determination of Chloride Concentration in Wort and Beer.
J. S. Skowronski and D. J. Wedl, Miller Brewing Company, Milwaukee, Wisconsin 53201. Page 75.
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NOTE
A New Method for Ethanol Measurement Utilizing an Immobilized Enzyme.
Marc Mason, Yellow Springs Instrument Co., Yellow Springs, OH 45387. Page 78.
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Report of the Technical Committee.
P. H. Hoskins, Chairman; W. C. Burger, A. J. Cutaia, D. W. Hysert, L. Marinelli, 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; D. Davidson, R. H. Dyer, H. L. Grant, E. Kneen, M. S. Mabee, M. Moll (EBC), G. P. Skocic, J. A. Thorn, G. VanGheluwe, D. W. Whitney, T. J. Wisk, and E. L. Van Engel (ex officio).. Page 83.
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β-Glucans and β-Glucanases.
R. A. Jensen, Chairman; D. A. Baker, B. K. Blenkinship, S. Lie (EBC), B. Lukes, N. M. Morrison, F. W. Parrish, R. E. Pyler, A. J. Reeves, C. Side, A. Sierra, M. L. Wachter, R. C. Widmaier, and W. Ruppel (ex officio).. Page 83.
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Malt Analysis.
R. E. Pyler, Chairman; D. A. Baker, R. A. Carroll, J. Chladek, A. A. Fischer, M. Frati, P. Frohmader, A. Griffith, S. Holmay, B. Johannes, J. Livingston, B. Lukes, A. J. Reeves, I. Ruano, J. Ryan, J. Shoop, W. L. Swenson, J. Tanzola, D. A. Thomas, F. E. Vogelsang, R. Westelius (EBC), and W. C. Burger (ex officio).. Page 85.
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Analysis of Hop Bittering Constituents.
M. H. Schwiesow, Chairman; J. Boersma, R. Burkhardt, M. Constant, H. L. Grant, R. W. Gross, E. Knudson, K. Markl, G. Nickerson, D. Ordemann, I. Rosendal (EBC), and L. Marinelli (ex officio).. Page 88.
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International Methods.
M. Meilgaard, Chairman; E. Kneen, and P. Hoskins (ex officio).. Page 90.
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Calcium and Magnesium Determination in Beer.
P. G. Koski, Chairman; E. G. Austin, A. Bacalla, R. L. Berndt, L. Bernstein, B. K. Blenkinship, R. Brisson, M. Frati, S. Frey, J. Grib, E. H. Heger, W. Herwig, T. Lom, A. Mikalajunas, M. Moll (EBC), G. P. Skocic, D. D. Thompson, and D. W. Hysert (ex officio).. Page 91.
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N-Nitrosamines in Malt and Beer.
R. Scanlan, Chairman; J. Barbour, M. Castegnaro, T. Clark, T. Fazio, M. Feit, W. Fiddler, A. Griffith, W. Herwig, P. Koski, Y. Kuroiwa, D. Lubert, D. McWeeny, M. Moll (EBC), T. O'Brien, J. Pollock, T. Wainwright, R. Widmaier, and L. Marinelli (ex officio).. Page 92.
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Total Carbohydrate in Beer.
P. Gales, Chairman; Z. Alavi, R. Berndt, J. Carver, C. Dickenson, D. Fassnidge, B. Hardwick, V. Hii, D. Hysert, E. Knudson, M. Moll (EBC), T. Wolf, and L. Marinelli (ex officio).. Page 95.
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Statistical Methodology.
J. H. Munroe, Chairman; E. Blaschke, J. Bors, J. J. Hackbarth, J. R. Helbert, S. Likens, K. Markl, P. A. Martin (EBC), N. M. Morrison, K. Siebert, and A. J. Cutaia (ex officio).. Page 97.
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Sulfur Dioxide in Malt.
B. Lukes, Chairman; D. A. Baker, J. Carver, S. H. Chan, P. J. Frohmader, T. H. Hartzell, D. J. Lubert, M. Moll (EBC), S. Monk, W. J. Olson, G. Pratt, D. Rider, S. Rothenberg, G. P. Skocic, B. Thoet, R. G. Widmaier, and D. W. Hysert (ex officio).. Page 104.
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Microbiology.
J. E. Middlekauff, Chairman; R. Berndt, B. Blenkinship, A. Coutts, T. Day, J. DeAngelo, M. Frati, A. M. Gould, M. Ingledew, J. Kindraka, L. King, Y. Lin, P. A. Martin (EBC), R. McCaig, I. Russell, R. B. Saha, D. Schisler, R. Sondag, G. Stewart, J. Taparowsky, E. Van Engel (ex officio). Page 107.
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Barley Analysis.
D. A. Baker, Chairman: R. A. Carroll, J. Chladek, R. H. Duerr, A. A. Fischer, P. J. Frohmader, A. P. Griffith, T. H. Hartzell, B. B. Johannes, J. C. Livingston, D. J. Lubert, R. E. Pyler, I. Ruano, B. Senebald, J. Shoop, B. Thoet, R. S. Wall, R. Westelius (EBC), R. Zytniak, and W. C. Burger (ex officio).. Page 107.
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Sensory Analysis.
M. C. Meilgaard, Chairman; A. Agis, N. M. de Banchs, R. Berndt, L. Bernstein, E. F. Blaschke, J. Boersma, A. M. Canales, B. J. Clarke, A. Dravnieks, R. Garza Cantú, R. Harper, J. T. Hoff, J. Huber, D. W. Hysert, T. J. Konis, E. Larmond, J. W. Larson, M. Lepage, M. J. Lewis, L. McGill, K. S. Markl, M. Moll (EBC), G. Rolfe Morrison, J. E. Muller, A. C. Noble, T. J. O'Brien, R. S. Palamand, R. M. Pangborn, F. Pastrana, J. J. Powers, P. A. Prell, D. J. Schmitt, M. Schwiesow, J. Seigel, D. Simpson, G. Vargas, R. S. Williams, K. Word, and A. J. Cutaia (ex officio).. Page 109.
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Beer Analysis Check Service.
M. Frati, Chairman; D. Adler, E. Austin, L. Bernstein, E. Blaschke, J. Carver, T. Clark, J. Daniel, T. Day, B. Elliot, W. Gillick, D. Hysert, P. Koski, J. Kurusz, M. Lepage, T. Lom, P. McRae, G. Plorschke, P. J. Richardson, J. T. Ryan, M. Strocko, C. Tomblin, D. West D. Whitney, and W. Ruppel (ex officio).. Page 113.
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Gas Chromatography.
R. Williams, Chairman; R. Bogenrief, P. Friese, M. Moll (EBC), M. Morrison, N. Mundy, S. Rader, M. Waxman, and D. W. Hysert (ex officio).. Page 114.
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NOTE
High Performance Liquid Chromatographic Analysis of Hop α- and β-Acids.
R. W. Gross and M. H. Schwiesow, Pfizer, Inc., Milwaukee, WI 53212. Page 116.
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Reference Standards for Beer Flavor Terminology System.
M. C. Meilgaard, D. S. Reid, and K. A. Wyborski, The Stroh Brewery Co., Detroit, MI 48226. Page 119.
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Monitoring Trihalomethane Levels.
N. M. Morrison and M. Dionne, Molson Breweries of Canada Limited, Montreal, Quebec, Canada H2L 2R5. Page 129.
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A Rapid System for Scoring and Analyzing Sensory Data.
D. M. Malek, D. J. Schmitt, and J. H. Munroe, Miller Brewing Company, Milwaukee, WI 53201. Page 133.
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Estimation of Sugars in Worts and Beers Using High Performance Liquid Chromatography with an Improved Column.
G. K. Buckee and D. E. Long, Brewing Research Foundation, Nutfield, Redhill, Surrey, RH1 4HY, Great Britain. Page 137.
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Application of High Performance Liquid Chromatography in Brewing. I. Determination of Carbohydrates and Alcohol.
M. Dadic and G. Belleau, Molson Breweries of Canada Ltd., Montreal, Quebec H2L 2R5. Page 141.
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Characterization of Haze-Forming Proteins of Beer and Their Roles in Chill Haze Formation.
K. Asano, K. Shinagawa, and N. Hashimoto, The Research Laboratories of Kirin Brewery Co., Ltd., Miyahara-Cho, Takasaki, Gumma Pref., 370-12 Japan. Page 147.
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New Methods for the Evaluation of Barley and Malt.
M. Moll, R. Flayeux, and M. Carnielo, TEPRAL, Centre de Recherches et Développement, Branche Boissons BSN, 54250 Champigneulles, France. Page 155.
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