MBAA TQ doi:10.1094/TQ-47-1-0324-01
A Systematic Approach to Investigating Microbiological Infection Sources in the Brewing Process
George Agius, Doug Funnell, and Troy Matteotti. Diversey Inc., Oakville, ON, Canada.
MBAA TQ doi:10.1094/TQ-47-1-0322-01
Global Market Quality Assurance: Identifying Opportunities to Continuously Improve Product Integrity
Sakura Yanai. Cervecería Nacional Dominicana, S. A. (CND), Aut. 30 de Mayo Km. 6½, Santo Domingo, Rep. Dom.
MBAA TQ doi:10.1094/TQ-47-1-0309-01
The Enzymology of Cell Wall Breakdown During Malting and Mashing: An Overview
C. W. Bamforth. Department of Food Science & Technology, University of California, Davis, CA.
MBAA TQ doi:10.1094/TQ-47-1-0224-01
Identification of Microbial Populations Associated with Sorghum Fermentation
E. D. Deenanath (1), S. E. Iyuke (1), and D. Lindsay (2). 1. School of Chemical and Metallurgical Engineering, University of the Witwatersrand, Johannesburg, South Africa. 2. Fonterra Research Centre (FRC), Fitzherbert Science Centres, Palmerston North, New Zealand.
MBAA TQ doi:10.1094/TQ-47-1-0219-01
The Influence of Hop Harvest Date on Flavor Stability in Dry-hopped Beers
Georg Drexler (1), Benjamin Bailey (2), Christina Schönberger (1), Andreas Gahr (3), Rebecca Newman (4), Moritz Pöschl (5), and Eberhard Geiger (5). 1. Joh. Barth und Sohn, Freiligrathstr. 7/9, 90482 Nuremberg, Germany. 2. MillerCoors, 2525 Wayne Madison Rd., Trenton, OH. 3. Hopfenveredlung St. Johann, Mainburgerstrasse 15, 93358 St. Johann, Germany. 4. Boston Beer Company, One Design Center Place, Suite 850, Boston, MA. 5. Lehrstuhl für Technologie der Brauerei II, Alte Akademie 3, 85350 Freising-Weihenstephan, Germany.
MBAA TQ doi:10.1094/TQ-47-1-0217-01
FT-NIR Spectroscopy—A Modern Tool for Quality Monitoring of Brewers’ Raw Materials
A. Broz (1,2), P. Kosin (1,2), J. Savel (2), J. Sikola (3), D. Behmer (4), J. Prokes (5), and F. Kroupa (6). 1. Institute of Chemical Technology, Department of Fermentation Chemistry and Bioengineering, Prague, Czech Republic. 2. Budweiser Budvar, N.C., Ceske Budejovice, K. Svetle 4, Czech Republic. 3. OPTIK INSTRUMENTS s.r.o., Doubravnik, Czech Republic. 4. Bruker Optik GmbH, Ettlingen, Germany. 5. The Research Institute of Brewing and Malting, Brno, Czech Republic. 6. V.F. HUMULUS, Ltd., Zatec, Czech Republic.
MBAA TQ doi:10.1094/TQ-47-1-0107-01
Malting Performance of a Millet Variety (Pennisetum maiwa) Grown at the Same Site During Different Growing Seasons
Cletus U. Aloh (1) and Reginald C. Agu (2). 1. Department of Applied Microbiology and Brewing, Enugu State University of Science and Technology, Enugu State, Nigeria. 2. The Scotch Whisky Research Institute, Research Avenue North, Riccarton, Edinburgh, EH14 4AP, Scotland.
