Volume 51
Model Studies and Flavor Threshold Determination of 3-Methyl-2-Butene-1-Thiol in Beer.
A. J. Irwin, L. Bordeleau, and R. L. Barker, John Labatt Ltd., Brewing Research Department, London, Ontario, Canada N6A4M3. Page 1.
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Retention of Beer Spoilage Microorganisms by Polyvinylidene Fluoride Microporous Membranes with Various Retention Ratings.
K. L. Roche, P. M. Meier, and R. V. Levy, Process Division, Millipore Corporation, Bedford, MA 01730. Page 4.
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Influence of Adjunct Carbohydrate Spectrum on the Fermentative Activity of a Brewing Strain of Saccharomyces cerevisiae.
M. Phaweni, E. S. C. O'Connor-Cox, A. T. W. Pickerell, and B. C. Axcell, The South African Breweries Ltd., P.O. Box 782178, Sandton, 2146, South Africa. Page 10.
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Respiratory Deficiency in Brewing Yeast Strains-Effects on Fermentation, Flocculation, and Beer Flavor Components.
José R. Ernandes, John W. Williams, Inge Russell, and Graham G. Stewart, John Labatt Limited, London, Ontario, Canada N6A 4M3. Page 16.
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Simple Methods for Determination of the Molecular Weight Distribution of Beer Proteins and Their Application to Foam and Haze Studies.
Yukinobu Kano and Minoru Kamimura, Brewing Research Laboratories, Sapporo Breweries Ltd., 10 Okatohme, Yaizushi, Shizuoka 425, Japan. Page 21.
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Alternative Techniques for Beer Decarbonation.
Marc D. Constant and John E. Collier, Technical Center, Miller Brewing Co., Milwaukee, WI 53208. Page 29.
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Rho¯ Mitochondrial Genomes and Their Influence on Adaptation to Nutrient Stress in Lager Yeast Strains.
Liam Good, Terrance M. Dowhanick, José E. Ernandes, Inge Russell, and Graham G. Stewart. Page 35.
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NOTE
Detection of Lactobacillus brevis in Beer Using Polymerase Chain Reaction Technology.
Youichi Tsuchiya, Yukinobu Kano, and Shohei Koshino, Brewing Research Laboratories, Sapporo Breweries Ltd., Yaizu-shi, Shizuoka 425 Japan. Page 40.
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Calculation of a Mass Balance in a Malt Extract Analysis.
M. Moll, D. Leclerc, J. A. Dodds, and G. Baluais. Page 45.
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A Process Engineering Approach to Laboratory Mash Separations.
M. Moll, D. Leclerc, J. A. Dodds, and G. Baluais. Page 49.
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A Flow-Injection Analyzer for Determining the Bitterness of Wort and Beer.
Shuso Sakuma, Choji Kikuchi, Masahiro Kowaka, and Masao Mawatari, Kirin Brewery Co. Ltd., Yokohama, Japan. Page 51.
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Fractionation and Quantitation of Oligopeptides in Beer and Wort.
H. Yokata, H. Sahara, and S. Koshino, Brewing Research Laboratories, Sapporo Breweries Ltd., Shizuoka, Japan. Page 54.
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Characterization of Frozen Beer Precipitates from Single Packages.
K. E. Skinner, B. C. Hardwick, and R. B. Saha, Brewing Technical Services, Anheuser-Busch Inc., One Busch Place, St. Louis, MO. Page 58.
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Rapid, Species-Specific Detection of Lactic Acid Bacteria from Beer Using the Polymerase Chain Reaction.
Luke J. DiMichele, Department of Food Science & Technology, University of California, Davis, CA 95616 and Baxter Microscan, West Sacramento, CA 95691, and Michael J. Lewis, Department of Food Science and Technology, University of California, Davis, CA 95616.. Page 63.
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Effect of Different Mashing Procedures on the Quality of Sorghum Beer.
Oluwole Olatunji, Adefunke C. Jibogun, Titi S. Anibaba, Victoria O. Oliyide, Augusta U. Ozumba, Adeniyi B. Oniwinde, and Olajide Koleoso, Federal Institute of Industrial Research, P.M.B. 21023, Ikeja, Lagos, Nigeria. Page 67.
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Determination of 3-Methyl-2-Butene-1-Thiol in Beer.
Henry Goldstein, Sydney Rader, and Aki A. Murakami, Miller Brewing Company, Research Department, Milwaukee, WI 53208. Page 70.
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Relationship Between Trehalose and Sterol Accumulation During Oxygenation of Cropped Yeast.
G. Callaerts, D. Iserentant, and H. Verachtert, Laboratory for Industrial Microbiology and Biochemistry, Faculty of Agricultural Sciences, University of Leuven, Leuven-Heverlee, Belgium. Page 75.
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Oxygen and Oxygen Radicals in Malting and Brewing: A Review.
C. W. Bamforth, R. E. Muller, and M. D. Walker, BRF International, Nutfield, Surrey, England. Page 79.
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Relationships Among Wort β-Glucan, Malting Conditions, and Malt Analysis.
John G. Smart, Bryce K. Lukes, Erica Tie, and Anthony T. Ford, The Canterbury (N.Z.) Malting Company Limited, P.O. Box 19-630, Christchurch, New Zealand. Page 88.
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Development of Polymerase Chain Reaction for Barley Genome Analysis.
P. W. Chee, Lynn Pederson, A. Matejowski, V. Kanazin, and Tom Blake, Department of Plant and Soil Science, Montana State University, Bozeman, MT 59717. Page 93.
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Role of Oxygen in High-Gravity Fermentations in the Absence of Unsaturated Lipid Biosynthesis.
E. S. C. O'Connor-Cox, E. J. Lodolo, and B. C. Axcell, South African Breweries, Research and Development Department, P.O. Box 782178, Sandton 2146, RSA. Page 97.
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Control of Glucanolysis in Mashing.
S. Home, K. Pietilä, and K. Sjöholm, VTT Biotechnical Laboratory, Tietotie 2, P.O. Box 202, SF-02151 Espoo, Finland. Page 108.
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Determination of Short-Chain Diols and Selected Fermentation By-Products in Beer.
Susan A. Williamson and Walter G. Iverson, Anheuser-Busch, Inc., Technical Center, One Busch Place, St. Louis, MO 63118. Page 114.
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Effect of Environment and Genotype on the Fermentability of Malt Produced from Four Australian Barley Varieties.
D. A. Kenn, A. H. S. Dagg, and I. M. Stuart, Joe White Maltings Ltd, 105 Victoria Parade, Collingwood 3066 Australia. Page 119.
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Relationship Between Structure and Solubility of (1?3),(1?4)-β-d-Glucan from Barley.
Masayuki Izawa, Yukinobu Kano, and Shohei Koshino, Brewing Research Laboratories, Sapporo Breweries Ltd., 10 Okatohme, Yaizu-shi, Shizuoka 425 Japan. Page 123.
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Alternative Measures of Yeast Vitality: Use of Cumulative Acidification Power and Conductance.
Hugo Patino, Cindy Edelen, and Jean Miller, Coors Brewing Company, Golden, CO 80401. Page 128.
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Agronomic and Quality Characteristics of Native North American Hops.
A. Haunold, USDA-ARS, Department of Crop and Soil Science, G. B. Nickerson, Department of Agricultural Chemistry, U. Gampert, Department of Crop and Soil Science, P. A. Whitney, Department of Agricultural Chemistry, and R. O. Hampton, USDA-ARS, Department of Botany and Plant Pathology, Oregon State University, Corvallis, OR 97331. Page 133.
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NOTE
An Automated System for Sensory Analysis.
Suzanne Y. Thompson and Duane M. Malek, Miller Brewing Company, Milwaukee, WI. Page 138.
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Kernel Morphology and Malting Quality Variation in Lateral and Central Kernels of Six-Row Barley.
David J. Gebhardt, Donald C. Rasmusson, and R. Gary Fulcher, Coors Brewing Co., Burley, ID. Page 145.
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A Method of Evaluating Protein Removal by Disinfectants Used in Brewery CIP.
Jaime Jurado, Oxford University, Department of Engineering Science, 43 Banbury Road, Oxford OX1 England. Page 149.
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Application of Mineral Oil to Barley for Dust Control: Analysis of Malt, Spent Grains, and Wort for Residues.
Paul B. Schwarz and John M. Barr, Department of Cereal Science and Food Technology, North Dakota State University, Fargo 58105. Page 152.
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Determination of Organic Acids in Beer by Capillary Electrophoresis.
Karen J. DeVries, Technical Center, Anheuser-Busch, Inc., St. Louis, MO 63118. Page 155.
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Detection and Identification of Pectinatus cerevisiiphilus Using Surface-Reactive Monoclonal Antibodies in a Membrane Filter-Based Fluoroimmunoassay.
Sheryl L. Gares and Michael S. Whiting, Department of Microbiology, W. M. Ingledew, Applied Microbiology and Food Science, and Barry Ziola, Department of Microbiology, University of Saskatchewan, Saskatoon, Saskatchewan, Canada S7N 0W0. Page 158.
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Effect of Kiln Schedule on Micromalt Quality Parameters.
E. Karababa, Central Research Institute for Field Crops, Ministry of Rural Affairs, Ankara, Turkey; and P. B. Schwarz, Department of Cereal Science and Food Technology, and R. D. Horsley, Department of Crop and Weed Sciences, North Dakota State University, Fargo, 58105.. Page 163.
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Technical Committee And Subcommittee Reports
Report of the Technical Committee.
R. McCaig, Chairman; R. Crumplen; J. Grigsby; G. Nelson; D. Thomas; and B. Wall.. Page 168.
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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. Seiben; and R. McCaig (ex officio).
Corresponding Members: G. Buckee, Institute of Brewing (IoB); P. Buscemi, Bureau of Alcohol, Tobacco and Firearms (ATF); S. Home, European Brewery Convention (EBC); M. Ono, Brewery Convention of Japan (BCOJ).. Page 170.
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International Methods.
J. Munroe, Chairman; A. Fraga; S. Home (EBC); M. Ono (BCOJ); L. Marinelli; and R. McCaig (ex officio).. Page 171.
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Soluble Starch.
B. Sebree, Chairman; E. Austin; S. Chan; D. Christopher; P. Frohmader; 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 171.
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Dimethyl Sulfide in Beer by Chemiluminescence Detector.
L. Stenroos, Chairman; M. Bates; M. Brennan; M. Burmeister; N. Davis; D. Hastings; R. Hutte; S. Nyarady; G. Organ; A. Pranke; J. Raumschuh; S. Sakuma (BCOJ); and J. Grigsby (ex officio).. Page 172.
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Iso-α-Acids in Beer by Solid-Phase Extraction and High-Performance Liquid Chromatography.
J. Murphey, Chairman; R. Burkhardt; J. Castane (EBC); J. Donley; J. Guzinski; Y. Kakudo (BCOJ); T. Kostelecky; I. McMurrough; M. Ono (BCOJ); L. Verhagen (EBC); and J. Grigsby (ex officio).. Page 173.
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Iso-α-Acids in Isomerized Hop Pellets by High-Performance Liquid Chromatography.
R. Smith, chairman; R. Bogenrief; J. Castane (EBC); J. Donley; J. Langan; W. Mitter (EBC); M. Moir (EBC); J. Murphey; K. Nelson; M. Ono (BCOJ); T. Yum; and J. Grigsby (ex officio).. Page 175.
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Residual Carbon Dioxide in Beer by a Manometric/Volumetric Method.
P. Smith, Chairman; G. Austin; R. Berndt; M. Cerwinka; R. Lansbergen; J. Miller; G. Nelson; B. Whittaker; B. Williams; S. Williamson; and R. Crumplen (ex officio).. Page 177.
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Anions in Beer by Ion Chromatography.
S. Nyarady, Chairman; R. Bogenrief; L. Bordeleau; G. Buckee (EBC); M. Burmeister; P. Erdmann; N. Fukui (BCOJ); J. Jancar; H. Kaneda (BCOJ); J. Logsdon; T. Otterson; H. Pfenninger (EBC); S. Sakuma (BCOJ); F. Schmidt (EBC); H. Schwarz (EBC); H. White (EBC); H. Yamashita (BCOJ); and D. Thomas (ex officio).. Page 179.
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Sensory Threshold Determination of Added Substances in Beer.
R. Kluba, Chairman; N. deBanchs; A. Fraga; G. Jansen; S. Langstaff; M. Meilgaard; R. Nonaka; S. Thompson; L. Verhagen (EBC); K. Word; and R. Crumplen (ex officio).. Page 181.
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Nitrogen in Wort and Beer by Combustion Method.
A. Foster, Chairman; M. Baccanti; S. Chan; C. Clegg; D. Gross; P. Gualdoni; D. Jones; C. Judd; D. Lawrenz; M. Munar; G. Smith; and B. Wall (ex officio).. Page 183.
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X-α-Gal Medium.
T. D'Amore, Chairman; J. Armstrong; F. Barbero; M. Barney; D. Bendiak; G. Celotto; S. Cohn; T. Dowhanick; P. Eichorn; D. Farquharson; V. Flint; A. Foster; B. Lawrence; T. Pugh; J. Sobczak; R. Sondag; and B. Wall (ex officio).. Page 185.
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Yeast Flocculation Determination.
G. Casey, Chairman; F. Barbero; M. Barney, D. Bendiak; L. deBruyn; G. Celotto; D. Gallegos; M. Gonzalez; S. Holmay; B. Lawrence; T. Pugh; J. Sobczak; R. Sondag; A. Speers; B. Williams; and R. Crumplen (ex officio).. Page 188.
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Zinc in Wort and Beer by Graphite Furnace Atomic Absorption Spectroscopy.
E. Oxford, Chairman; M. Brugmans (EBC); D. Edgar; C. Flajnik; Y. Ishibashi (BCOJ); T. Kimura (BCOJ); A. Kitagawa (BCOJ); S. McCarthy; M. Muro (BCOJ); and D. Thomas (ex officio).. Page 190.
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USBA Closure Methods Review.
B. Ross, Chairman; W. Broughton; J. Dickey; R. Franke; S. Giorno; C. Gostisha; P. Israel; M. Lacombe; L. Lacey; 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 191.
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Analysis Check Services
Beer Analysis Check Service.
B. Morton, Manager; and J. Grigsby, Technical Committee Liaison. Page 195.
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Hop Analysis Check Service.
S. Kenny, Manager; and R. Crumplen, Technical Committee Liaison. Page 196.
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Malt Analysis Check Service.
P. Schwarz, Manager; and D. Thomas, Technical Committee Liaison. Page 197.
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