Investigation of mashing regimes for low-alcohol beer production-Reference-Cited by-同舟云学术

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Investigation of mashing regimes for low-alcohol beer production

Published:2016-07 Issue:3 Volume:122 Page:508-516
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Ivanov Kiril¹,Petelkov Ivan¹,Shopska Vesela¹,Denkova Rositsa²,Gochev Velizar³,Kostov Georgi¹

Affiliation:

1. Department of Wine and Brewing Technology; University of Food Technologies; Plovdiv Bulgaria

2. Department of Biochemistry and Molecular Biology; University of Food Technologies; Plovdiv Bulgaria

3. Department of Biochemistry and Microbiology; Plovdiv University ‘Paisii Hilendarski’; Plovdiv Bulgaria

Publisher

Wiley

Subject

Food Science

Reference29 articles.

1. A review of methods of low alcohol and alcohol-free beer production;Brányik;J. Food Eng.,2012

2. Production of Alcohol-Free Beer

3. Matson , S. L. 1987 Production of low-ethanol beverages by membrane extraction

4. Mechanism for the removal of alcohol from beer by emulsion liquid membranes;Etuk;IChemE, Symp. Ser.,1990

5. Mori , A. 2004 Method for lowering alcohol content of ready-made beer

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1. Comparison of the Chemical and Aroma Composition of Low-Alcohol Beers Produced by Saccharomyces cerevisiae var. chevalieri and Different Mashing Profiles;Applied Sciences;2024-06-07

2. Low alcoholic malted beverage: A review on production strategies and challenges;Food and Humanity;2024-05

3. Co2, Alcohol, Protein and Iso-Alpha-Acid Contents are Primary Predictors of the Amount of Bubbles in Beer;2024

4. Alcohol Reduction: Product Challenges, Approaches, and Application of Flavors;Flavor-Associated Applications in Health and Wellness Food Products;2024

5. The Impact of Rye and Barley Malt and Different Strains of Saccharomyces cerevisiae on Beer Volatilome;Beverages;2023-11-08

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