Analytica-EBC - Precision Values of Wort Analyses

Hagen, Wilfred R.; Schwarz, Harald

doi:10.1002/j.2050-0416.2000.tb00050.x

Cited by 8 publications

(7 citation statements)

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“…The injector temperature was maintained at 125 °C, while the detector temperature was set at 175 °C. The analysis was conducted in triplicate following EBC methods 9.39 and 9.24.2 37 . The chromatograms obtained were integrated using TotalChrom VS6.3.2 software.…”

Section: Methodsmentioning

confidence: 99%

“…The chromatograms obtained were integrated using TotalChrom VS6.3.2 software. The color was assessed using the Analytica‐EBC method 37 . Turbidity was determined using a turbidimeter (model 2100P, Hach, Loveland, CO, USA), and the results were expressed in nephelometric turbidity units (NTUs).…”

Section: Methodsmentioning

confidence: 99%

“…The analysis was conducted in triplicate following EBC methods 9.39 and 9.24.2. 37 The chromatograms obtained were integrated using TotalChrom VS6.3.2 software. The color was assessed using the Analytica-EBC method.…”

Section: Analysis Of Wort and Beermentioning

confidence: 99%

“…The color was assessed using the Analytica-EBC method. 37 Turbidity was determined using a turbidimeter (model 2100P, Hach, Loveland, CO, USA), and the results were expressed in nephelometric turbidity units (NTUs). The total acidity was analyzed by titration, 38 and the pH was determined using a pH meter (model PA-200, Marconi, Brazil).…”

Section: Analysis Of Wort and Beermentioning

confidence: 99%

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Breeding of high‐tolerance yeast by adaptive evolution and high‐gravity brewing of mutant

Yang,

Zhang,

Pan

et al. 2023

J Sci Food Agric

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BackgroundEthanol and osmotic stresses are the major limiting factors for brewing strong‐beer with high‐gravity wort. Breeding of yeast strains with high osmotic and ethanol tolerance and studying very high gravity (VHG) brewing technology is of great significance for brewing strong‐beer.ResultsThis study used an optimized microbial microdroplet culture (MMC) system for adaptive laboratory evolution (ALE) of Saccharomyces cerevisiae YN81 to improve its tolerance to osmotic and ethanol stress. Meanwhile, we investigated the VHG and VHG with added ethanol (VHGAE) brewing processes for the evolved mutants in brewing strong‐beer. The results showed that three evolved mutants were obtained; among them, the growth performance of YN81mc‐8.3 under 300, 340, 380, 420, and 460 g·L‐1 sucrose stresses was greater than that of the other strains. The ethanol tolerance of YN81mc‐8.3 was 12%, which was 20% higher than that of YN81. During strong‐beer brewing in a 100 L cylindrical cone‐bottom tank, the sugar utilization and ethanol yield of YN81mc‐8.3 outperformed those of YN81 in both the VHG and VHGAE brewing processes. Measurement of the diacetyl concentration showed that YN81mc‐8.3 had a stronger diacetyl reduction ability; in particular, the real degree of fermentation of beers brewed by YN81mc‐8.3 in VHG and VHGAE brewing processes was 75.35% and 66.71%, respectively, higher than those of the 2 samples brewed by YN81. Meanwhile, the visual, olfactive, and gustative properties of the strong‐beer produced by YN81mc‐8.3 were better than those of the other beers.ConclusionIn this study, the mutant YN81mc‐8.3 and the VHGAE brewing process were optimal and represented a better alternative strong‐beer brewing process.This article is protected by copyright. All rights reserved.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Analysis Of Wort and Beermentioning

confidence: 99%

Section: Analysis Of Wort and Beermentioning

confidence: 99%

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Breeding of high‐tolerance yeast by adaptive evolution and high‐gravity brewing of mutant

Yang,

Zhang,

Pan

et al. 2023

J Sci Food Agric

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“…Determination of Soaking Degree. According to the standard EBC method, 25 the mass of the steeped seed was determined and the steep-out moisture was calculated as a percentage. The results were expressed on a wet weight basis.…”

Section: Plant Materials and Maltingmentioning

confidence: 99%

Selenium Uptake, Translocation, and Metabolization Pattern during Barley Malting: A Comparison of Selenate, Selenite, and Selenomethionine

Chen

Coldea

Yang

et al. 2023

J. Agric. Food Chem.

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Selenium (Se) is an essential trace element for human and animal health. Understanding the uptake and translocation of Se in crops is critical from the perspective of Se biofortification. In this study, barley was malted to investigate the uptake, translocation, and metabolism of exogenous Se including Na2SeO4, Na2SeO3, and selenomethionine (Se-Met). The results showed that the uptake rates of different forms of Se in barley decreased in the following order: Se-Met > Na2SeO3 > Na2SeO4, with the peak uptake occurring at the end of the steeping stages. In the early stages of germination, Se was mainly distributed in the husk and endosperm. Exogenous Se upregulated the transcription levels of Se transport and metabolic enzyme genes in the barley to varying degrees, which promoted Se transformation in various tissues, and improved Se bioeffectiveness. Compared to the Na2SeO3 and Se-Met groups, more Se was transferred from husk and endosperm to acrospire and rootlets in the Na2SeO4 group during the germination stage. Na2SeO4 and Se-Met stimulated the development of rootlets, and accelerated Se metabolism, resulting in a higher Se loss rate. Thus, these comparative findings provide new insights into Se uptake, transformation, and metabolization in barley.

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2000

Phytochem. Anal.

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Analytica-EBC - Precision Values of Wort Analyses

Cited by 8 publications

References 0 publications

Breeding of high‐tolerance yeast by adaptive evolution and high‐gravity brewing of mutant

Breeding of high‐tolerance yeast by adaptive evolution and high‐gravity brewing of mutant

Selenium Uptake, Translocation, and Metabolization Pattern during Barley Malting: A Comparison of Selenate, Selenite, and Selenomethionine

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