Zobrazeno 1 - 10
of 22
pro vyhledávání: '"D. Evan Evans"'
Autor:
D. Evan Evans, Adel M. Yousif
Publikováno v:
Journal of the Institute of Brewing. 126:233-252
This investigation presents a holistic and comprehensive assessment of the stepwise changes in barley quality during the malting process for multiple batches of two Australian malting varieties (Buloke and Gairdner), in two modern, commercial scale p
Prediction of potential malt extract and beer filterability using conventional and novel malt assays
Publikováno v:
Journal of the Institute of Brewing. 125:294-309
Autor:
D. Evan Evans, Barry V. McCleary, David Mangan, Ruth Ivory, Agnija Liadova, Anna Draga, Claudio Cornaggia
Publikováno v:
Journal of Cereal Science. 84:90-94
Stages of the brewing process, such as mash separation to produce wort and beer filtration, can in certain cases prove problematic due to the increased viscosity caused by high levels of the non-starch polysaccharides, primarily β-glucan and arabino
Autor:
Adel M. Yousif, D. Evan Evans
Publikováno v:
Journal of the Institute of Brewing. 124:132-142
Two Australian (Buloke and Commander) and two Canadian (CDC Meredith and Bentley) barley varieties were grown under four levels of nitrogen fertilization (0, 20, 40 and 80 kg ha−1). Barley samples were assessed by barley brewing with the Ondea Pro
Autor:
Glen P. Fox, D. Evan Evans
Publikováno v:
Journal of the American Society of Brewing Chemists. 75:302-311
A key biochemical process in brewing is the hydrolysis of starch by diastatic power (DP) enzymes into fermentable sugars during the mashing stage of brewing. Efficient starch hydrolysis during mashing requires initially starch gelatinization at appro
Autor:
Liu Jia, Wei Fan, Huang Shuli, Hua Yin, Jianjun Dong, Hu Shumin, Yu Junhong, Mei Li, Huang Shuxia, D. Evan Evans
Publikováno v:
Starch - Stärke. 66:615-623
The fermentable carbohydrate composition of wort has a direct influence on yeast fermentation efficiency and resultant beer quality. In this study, the relationship between diastatic power enzymes (DPE) and their wort sugars products during the cours
Autor:
D. Evan Evans
Publikováno v:
Journal of the American Society of Brewing Chemists. 70:50-54
The impact of malt blending on brewing performance in terms of extract, lautering, and fermentability performance was examined in a series of small-scale mashing trials. Malts were blended so that 40–60% of the grist consisted of malt with lower le
Publikováno v:
Journal of the American Society of Brewing Chemists. 69:13-27
The objective of this study was to comprehensively and methodically evaluate the small-scale mash parameters of the standard Congress (EBC and ASBC) mash protocol in order to modernize this protocol so it better emulates modern commercial brewing pra
Autor:
Sophia Roumeliotis, Chengdao Li, David A. Ratkowsky, D. Evan Evans, Robert G. Dambergs, Stefan Harasymow, Jason Eglinton
Publikováno v:
Journal of the Institute of Brewing. 116:86-96
Prediction of malt fermentability (apparent attenuation limit — AAL) by measurement of the diastatic power enzymes (DPE), α-amylase, total limit dextrinase, total β-amylase, β-amylase thermostability, and the Kolbach index (KI or free amino nitr
Publikováno v:
Journal of the American Society of Brewing Chemists. 67:14-22
The determination of the levels of the diastatic power enzymes (DPEs) β-amylase, limit dextrinase, and α-amylase has previously been shown to predict barley malt fermentability. Using micromalted s...