Fungal Hydrophobins in the Barley-to-Beer Chain

Autor: Tuija Sarlin, Auli Haikara, Erja Kotaviita, Arvi Vilpola, Juhani Olkku

Publikováno v: Sarlin, T, Vilpola, A, Kotaviita, E, Olkku, J & Haikara, A 2007, ' Fungal hydrophobins in the barley-to-beer chain ', Journal of the Institute of Brewing, vol. 113, no. 2, pp. 147-153 . https://doi.org/10.1002/j.2050-0416.2007.tb00271.x

Fungal hydrophobins have been shown to induce gushing of beer. In order to study the occurrence and fate of hydrophobins at different stages of the production chain of beer, barley samples artificially infected in the field with Fusarium culmorum, F.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e93c2324749a96ac4883b8ccf1ccded8
https://doi.org/10.1002/j.2050-0416.2007.tb00271.x

Oxygen deficiency in germinating barley

Autor: Wilhelmson, Annika, Laitila, Arja, Olkku, Juhani, Kotaviita, Erja, Vilpola, Arvi, Fagerstedt, K., Home, Silja

Publikováno v: Wilhelmson, A, Laitila, A, Olkku, J, Kotaviita, E, Vilpola, A, Fagerstedt, K & Home, S 2005, Oxygen deficiency in germinating barley . in Proceedings of the 30th EBC Congress ., 5, Fachverlag Hans Carl, Nürnberg, pp. 62-65, 30th European Brewery Convention, EBC 2005, Prague, Czech Republic, 14/05/05 .
Wilhelmson, A, Laitila, A, Olkku, J, Kotaviita, E, Vilpola, A, Fagerstedt, K & Home, S 2005, Oxygen deficiency in germinating barley . in 12th Australian Barley Technical Symposium : Hobart, Tasmania, 11-14 September 2005 . Australian Barley Association .

Ethanol can be found in the gaseous atmosphere at the beginning of industrial scale malting, indicating fermentative metabolism. While it is neither possible nor necessary to avoid the fermentative phase completely, a prolonged fermentative phase may

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::6fba644fb5f2db821a1c11254ab294fb
https://cris.vtt.fi/en/publications/3de1543a-e20f-4f9b-b722-e1ce258d41f5

PITCHING RATE IN HIGH GRAVITY BREWING

Autor: M. Linko, M.‐L. Suthko, A. Vilpola

Publikováno v: Suihko, M-L, Vilpola, A & Linko, M 1993, ' Pitching rate in high gravity brewing ', Journal of the Institute of Brewing, vol. 99, no. 4, pp. 341-346 . https://doi.org/10.1002/j.2050-0416.1993.tb01173.x

The optimal pitching rate in high gravity worts (12–16°P) was about 0.3 g/l wet weight (2.3 × 106 counted cells/ml) and per one percent of original wort gravity. In very high gravity worts (20–23°P) the corresponding figure was 0.4 g/l (2.9 ×

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f4929705e766c624425bb7c37e05edf4
https://doi.org/10.1002/j.2050-0416.1993.tb01173.x

Oxygen deficiency in barley (Hordeum vulgare) grain during malting

Autor: Juhani Olkku, Arja Laitila, Annika Wilhelmson, Arvi Vilpola, Silja Home, Kurt V. Fagerstedt, Erja Kotaviita

Publikováno v: Wilhelmson, A, Laitila, A, Vilpola, A, Olkku, J, Kotaviita, E, Fagerstedt, K & Home, S 2006, ' Oxygen deficiency in barley ( Hordeum vulgare ) grain during malting ', Journal of Agricultural and Food Chemistry, vol. 54, no. 2, pp. 409-416 . https://doi.org/10.1021/jf0521505

The steep water is generally aerated in industrial barley malting. However, it is questionable whether oxygen actually reaches the embryo, which remains entrapped under the husk, testa, and pericarp until chitting occurs. The aim of our study was to

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6022013a70c82b6f13d66f9b4fabc133
https://pubmed.ncbi.nlm.nih.gov/16417298

The interaction between malt protein quality and brewing conditions and their impact on beer colloidal stability

Autor: Robinson, Louise H., Evans, D. Evan, Kaukovirta-Norja, Anu, Vilpola, Arvi, Aldred, Peter, Home, Silja

Publikováno v: Robinson, L H, Evans, D E, Kaukovirta-Norja, A, Vilpola, A, Aldred, P & Home, S 2004, ' The interaction between malt protein quality and brewing conditions and their impact on beer colloidal stability ', MBAA Technical Quarterly, vol. 41, no. 4, pp. 353-362 . < https://www.mbaa.com/publications/tq/tqPastIssues/2004/Abstracts/1020-01.htm >

In bright beers, the formation of permanent haze is a serious quality problem that places limitations on the storage life of the product. From silica gel, used for the colloidal stabilization of beer, a silica eluent (SE) protein fraction was isolate

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=355e65625b88::7578e33a019885a5ee80d8d47f43accc
https://cris.vtt.fi/en/publications/9ca0c9f5-5a99-4585-bd84-fe2bcfdb67e1