Volume 44

Direct Assay of S-Methylmethionine Using High-Performance Liquid Chromatography and Fluorescence Techniques.
Jean Pierre Dufour, Laboratory of Brewing Sciences and Technology, Catholic University of Louvain, Place Croix du Sud 3, B-1348 Louvain-la-Neuve, Belgium. Page 1.
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Quality of Malting Barleys Grown at Different Locations in the United States and Canada.
Y. S. Hwang and K. Lorenz, Department of Food Science & Human Nutrition, Colorado State University, Fort Collins, CO 80523. Page 6.
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Characterization of Malt Grist Fractions.
M. Stubits, J. Teng, and J. Pereira, Corporate Research and Development, Anheuser-Busch Companies, Inc., St. Louis, MO 63118. Page 12.
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Changes in β-Amylase Enzymes During Kernel Development of Barley and the Effect of Papain as an Extractant.
D. E. LaBerge and B. A. Marchylo, Grain Research Laboratory, Canadian Grain Commission, Winnipeg, Manitoba, Canada R3C 3G8. Page 16.
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Evaluation of Moravian III Malt Modification Using Scanning Electron Microscopy.
Timothy J. Kostelecky, Adolph Coors Company, Golden, CO 80401. Page 19.
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Statistical Evaluation of Sensory Judges.
D. M. Malek, J. H. Munroe, D. J. Schmitt, Miller Brewing Co., Milwaukee, WI53201; and B. Korth, Oak Park, IL 60304. Page 23.
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Effect of Repeated Ingestion on Temporal Perception of Bitterness in Beer.
Jean-Xavier Guinard, Rose Marie Pangborn, and Michael J. Lewis, Department of Food Science and Technology, University of California, Davis, CA 95616. Page 28.
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Development of a High-Resolution Beer Headspace Analysis Method.
Aki Murakami, Henry Goldstein, and Etzer Chicoye, Miller Brewing Company Technical Center, 3939 West Highland Boulevard, Milwaukee, WI 53201. Page 33.
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Determination of Essential Oil in Hops and Hop Products.
Ronald J. Burkhardt, John I. Haas, Inc., P.O. Box 1441, Yakima, WA 98907. Page 38.
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The Protein Character of Beer is Defined in the Brewhouse.
Charles K. Huston, Jr., Sang-Suk Oh, and M. J. Lewis, Department of Food Science and Technology, University of California, Davis, CA 95616. Page 40.
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Determination of Amino Acids in Wort and Beer by Reverse-Phase High-Performance Liquid Chromatography.
H. Garza-Ulloa, R. Garza Cantú, and A. M. Canales Gajá, Cerveceria Cuauhtémoc, S.A., 64000 Monterrey, N.L., México. Page 47.
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Formation of Organoleptic Compounds by Yeast Grown in Continuous Culture on a Defined Medium.
D. R. Berry and H. Chamberlain, Division of Applied Microbiology, Department of Bioscience & Biotechnology, University of Strathclyde, Glasgow, G1 1XW, Scotland. Page 52.
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A New Calibration Procedure for the Determination of Dimethyl Sulfide in Beer Using Gas Chromatography with a Flame-Photometric Detector.
S. S. Lee and K. J Siebert, The Stroh Brewery Company, 100 River Place, Detroit, MI 48207. Page 57.
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Brewing Process Dimethyl Sulfide Measurements Using a New Calibration Procedure for Gas Chromatography With Flame-Photometric Detection.
S. S. Lee and K. J. Siebert, The Stroh Brewery Company, 100 River Place, Detroit, MI 48207. Page 66.
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Determination of Oxygen and Nitrogen in Packaged Beer Via Gas Chromatography.
T. J. Wisk and K. J. Siebert, The Stroh Brewery Co., Detroit, MI 48207. Page 72.
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Automatic Alcohol and Real Extract Determination.
Michael H. Beckett and Vicki L. Pavelsek, Adolph Coors Company, Golden, CO 80401. Page 78.
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Comparison of Revised Yeast Counting Methods.
David O. Schisler, Adolph Coors Company, Golden, CO 80401. Page 81.
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Nucleic Acid Degrading Enzymes of Barley Malt. III. Adenosine Nucleosidase from Malted Barley.
W. J. Lee and R. E. Pyler, Department of Cereal Science and Food Technology, and A. E. Oleson, Department of Biochemistry, North Dakota State University, Fargo 58105. Page 86.
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Varietal Differences in the Proportions of Cohumulone, Adhumulone, and Humulone in Hops.
Gail B. Nickerson and Peggy A. Williams, Department of Agricultural Chemistry, and Alfred Haunold, Agricultural Research Service, USDA, Department of Crop Science, Oregon State University, Corvallis 97331. Page 91.
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Rapid Malt Modification Analyses in a Production Malthouse: Friabilimeter and Calcofluor Methodologies.
Cecil E. Giarratano and David A. Thomas, Adolph Coors Company, Malting Research and Development, Golden, CO 80401. Page 95.
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The Genetic Modification of Brewing Yeast with Recombinant DNA.
Edward Hinchliffe and Christine J. Daubney, Research Department, Bass Public Limited Company, Burton-on-Trent, England. Page 98.
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Applications of High-Performance Liquid Chromatography in the Control of Beer Bitterness.
I. McMurrough, K. Cleary, and F. Murray, Research and Development Department, Arthur Guinness Son & Co. Ltd., Dublin, Ireland. Page 101.
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Rapid, Quantitative, and Automated Headspace Analysis of Beer Volatiles.
A. W. Dercksen, C. Carter, and P. A. Torline, S. A. Breweries Ltd., Central Laboratory, P. O. Box 10, Isando, 1600, Transvaal, South Africa. Page 110.
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A Rapid and Sensitive Method for the Determination of 4-Vinyl Guaiacol in Beer by Electron-Capture Gas-Liquid Chromatography.
R. Villarreal, J. A. Sierra, and L. Cárdenas, Cervecería Cuauhtémoc, 64000 Monterrey, N.L., México. Page 114.
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Technical Committee and Subcommittee Reports Report of the Technical Committee.
A. J. Cutaia, Chairman; D. E. Davidson; R. A. Jensen; J. E. Middlekauff; J. H. Munroe; and K. J. Seibert.. Page 119.
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Coordination of New and Alternate Methods of Analysis.
E. J. Knudson, Chairman; R. J. Burkhardt; E. C.-H. Chen; W. A. Hardwick, Jr.; M. J. Lewis; B. K. Lukes; L. J. Marinelli; B. J. Morton; J. H. Munroe; R. E. Siebel; J. A. Thorn; and K. J. Siebert (ex officio). Corresponding Members: Yoshihiro Tsumura, Brewers Association of Japan (BAJ); Ronald Langford, Institute of Brewing (IoB); Manfred Moll, European Brewery Convention (EBC).. Page 121.
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Hop Acids by HPLC.
J. A. Boersma, Chairman; R. Burkhardt; M. Dadic; J. Donley; R. Foster II; H. Garza-Ulloa; R. Gross; T. Irwin; W. Iverson; J. Kocis; I. McMurrough; R. Nicholas; M. Ono; K. Rods; and D. E. Davidson (ex officio).. Page 122.
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Killer Yeast Identification.
I. Russell, Chairman; D. Bendiak; R. Berndt; B. K. Blenkinship; D. Fassnidge; S. Fernandez; M. Frati; B. Hjortshoj; S. Holmay; W. M. Ingledew; R. Jones; Y. Lin; T. Lom; M. Moll, European Brewery Convention (EBC); R. B. Saha; H. H. Schopmeyer; D. O. Schisler; G. G. Stewart; P. Swindall; E. L. Van Engel; C. E. Wallin; S. A. Wright; and J. E. Middlekauff (ex officio).. Page 123.
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Net Contents of Packaged Beer.
G. Nelson, Chairman; R. Berndt; J. Bors; R. Brisson; A. Fraga; M. Frati; H. Garza-Ulloa; S. Holmay; J. Hood; G. Jansen; J. Kaczor; T. Lom; D. Malek; R. Maruyama; G. Rumi; S. Sykes; and J. Munroe (ex officio).. Page 125.
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Sensory Analysis.
M. C. Meilgaard, Chairman; R. M. Kluba; S. D. Anderson; N. M. de Banchs; R. L. Berndt; E. F. Blaschke; G. Buckee; A. M. Canales; E. C.-H. Chen; B. J. Clarke; M. Deinzer; A. Dravnieks; R. Garza Cantu; D. W. Hysert; T. J. Konis; R. Langford, Institute of Brewing (IoB); E. Larmond; J. W. Larson; C. Latoni; M. Lepage; M. J. Lewis; S. T. Likens; K. S. Markl; M. McDaniel; M. Moll, European Brewery Convention (EBC); G. Rolfe Morrison; J. E. Muller; A. C. Noble; T. J. O'Brien; Miyoko Ono; R. M. Pangborn; D. R. Peryam; H. B. Pfenninger; J. J. Powers; P. A. Prell; P. J. Richardson; T. R. Schmidt; M. H. Schwiesow; G. P. Skocic; S. Y. Thompson; P. H. Todd; P. Torline; Y. Tsumura, Brewers Association of Japan (BAJ); G. Vargas Altiery; G. Van Roey; K. Word; and K. J. Siebert (ex officio).. Page 28.
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Measurement of Yeast Flocculation.
R. McCaig, Chairman; D. Bendiak; R. Brisson; J. DeAngelo; S. Fernandez; M. Frati; A. Gould; S. Holmay; W. M. Ingledew; G. Jansen; R. Jones; J. Kindraka; Y. Lin; I. Russell; R. B. Saha; D. Schisler; E. Van Engel; C. Wallin; and J. E. Middlekauff (ex officio).. Page 133.
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Sulfur Dioxide in Beer by DTNB.
T. Wisk, Chairman; R. Brisson; J. Donley; P. Hedges; J. Hood; J. Kaczor; V. Paulionis; G. Skocic; and D. Davidson (ex officio).. Page 134.
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International Methods.
D. W. Hysert, Chairman; E. Kneen; E. J. Knudson; M. Meilgaard; M. Moll, European Brewery Convention (EBC); and A. J. Cutaia (ex officio).. Page 137.
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Statistical Analysis.
A. Fraga, Chairman; T. Blau; J. Bors; V. Bush; A. J. Cutaia; T. Eplett; A. Gould; R. M. Kluba; D. Malek; D. Ordemann; K. J. Siebert; H. Taylor; J. H. Munroe (ex officio). Page 138.
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Pregermination in Barley.
S. H. Chan, Chairman; J. G. Cuti, Jr.; A. A. Fischer; K. E. Gretenhart; E. S. Jensen; B. B. Johannes; W. J. Ladish; M. Rehmanji; B. R. Sebree; M. L. Wachter; R. S. Wall; and R. A. Jensen (ex officio). Page 143.
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Analysis Check Services Beer Analysis Check Service (BACS).
B. J. Morton, Manager; and D. E. Davidson, Technical Committee Liaison. Page 145.
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Corn Syrup Analysis Check Service (CSACS).
N. Drennan, Manager; and J. Munroe, Technical Committee Liaison. Page 145.
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Hop Analysis Check Service (HACS).
R. Burkhardt, G. Nickerson, Co-managers; and K. Siebert, Technical Committee Liason. Page 147.
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Malt Analysis Check Service (MACS).
Randal Ness, Manager; and R. A. Jensen, Technical Committee Liaison.. Page 148.
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Adjunct Materials Analysis Check Service (AMACS).
W. J. Duensing, Manager; and J. E. Middlekauff, Technical Committee Liaison. Page 149.
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A New Approach to the Kinetics of Beer Oxidation: From Physical Chemistry to Industrial Brewing.
Jean-Claude André, G.R.A.P.P. de l' U.A., 328 du Centre National de la Recherche Scientifique, E.N.S.I.C., I.N.P.L., 54042 Nancy, France, and Manfred Moll, TEPRAL, Centre de Recherches et de Développement, Branche Boissons BSN, 54250 Champigneulles, France. Page 151.
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High-Gravity Brewing: Influence of High-Ethanol Beer on the Viability of Contaminating Brewing Bacteria.
C. A. Magnus, W. M. Ingledew, and G. P. Casey, Food Biotechnology Laboratory, Department of Applied Microbiology and Food Science, University of Saskatchewan, Saskatoon, Canada S7N 0W0. Page 158.
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The Use of Catabolite Derepression as a Means of Improving the Fermentation Rate of Brewing Yeast Strains.
R. M. Jones, I. Russell, and G. G. Stewart, Labatt Brewing Company Limited, Production Research Department, London, Ontario, Canada N6A 4M3.. Page 161.
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An Assessment of Yeast Foods and Their Utility in Brewing and Enology.
W. M. Ingledew, F. W. Sosulski, and C. A. Magnus, Food Biotechnology Group, Applied Microbiology and Food Science and Crop Science Departments, University of Saskatchewan, Saskatoon, Canada S7 N 0W0. Page 166.
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Automated Analysis of Total Polyphenols in Beer.
R. B. Roy, Technicon Industrial Systems, Tarrytown, NY 10591. Page 171.
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