Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Monika Cioch-Skoneczny"'
Publikováno v:
Foods, Vol 13, Iss 20, p 3214 (2024)
In recent years, demand for low-alcohol and alcohol-free beers has been rising. Of the many methods of producing such beers, many have expensive implementation requirements or drawbacks in terms of beer quality. The exploration of non-Saccharomyces y
Externí odkaz:
https://doaj.org/article/f5f5b1f1384a417b85201efcc6311413
Publikováno v:
Applied Sciences, Vol 14, Iss 15, p 6755 (2024)
Among many methods to produce low/no-alcohol beers, using special yeasts has gained a substantial interest in the brewing industry. This approach relies on the fact that many non-Saccharomyces yeasts do not utilize maltose, which is the main sugar fo
Externí odkaz:
https://doaj.org/article/3f9203e676ae4589a1ebab20326e4c68
Publikováno v:
Molecules, Vol 28, Iss 18, p 6648 (2023)
Dry-hopping is the addition of hops to the wort on the cold side of the brewing process. Unlike standard hop additions, its main purpose is not to produce a characteristic bitterness but to extract as much of the hop essential oils as possible, which
Externí odkaz:
https://doaj.org/article/c3d15a7962b34ab3bd2993f6fc5620f1
Publikováno v:
Molecules, Vol 26, Iss 9, p 2628 (2021)
Interest in the use of non-Saccharomyces yeast in mixed cultures is increasing due to the perceived improvement in the quality and complexity of the resulting wines. The aim of the study was to determine the ability of monocultures and mixed yeast cu
Externí odkaz:
https://doaj.org/article/709a00c9705e483e93975ed60d2c01b6
Publikováno v:
Foods, Vol 9, Iss 8, p 1054 (2020)
The influence of fruit varieties on yeast ecology during spontaneous plum mash fermentation was investigated. Yeast colonies were isolated from mashes obtained from four plum varieties throughout fermentation in laboratory conditions during two conse
Externí odkaz:
https://doaj.org/article/e52334805f7841ae96e85bcb7a5277fc
Autor:
Monika Cioch-Skoneczny, Anna Sral, Arkadiusz Cempa, Justyna Rzadkowska, Paweł Satora, Szymon Skoneczny
Publikováno v:
European Food Research and Technology. 249:1059-1072
The aim of the paper was to determine the potential of using grape pulp, marc and must in the beer production process. Samples were fermented using non-Saccharomyces yeasts (Dekkera bruxellensis 3429, Metschnikowia pulcherrima MG970690), while Saccha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c05cd1e02a240812ca3e61921c5af79d
https://doi.org/10.1007/s00217-022-04195-5
https://doi.org/10.1007/s00217-022-04195-5
Publikováno v:
European Food Research and Technology. 249:903-912
The aim of the paper was to determine the potential of using grape must and unconventional yeasts in the beer production process. Samples were fermented using non-Saccharomyces yeasts (Dekkera bruxellensis 3429, Wickerhamomyces anomalus MG971261, Klu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9e79274869d36f93cb4fe5b6edf50032
https://doi.org/10.1007/s00217-022-04182-w
https://doi.org/10.1007/s00217-022-04182-w
Publikováno v:
European Food Research and Technology. 249:699-711
The aim of the paper was to determine potential of using grape pulp, marc and must in the beer production process. Samples were fermented using non-Saccharomyces yeasts (Dekkera bruxellensis 3429, Metschnikowia pulcherrima MG970690) and Saccharomyces
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d24dcb27c3ded33df2dd71ed901952ee
https://doi.org/10.1007/s00217-022-04166-w
https://doi.org/10.1007/s00217-022-04166-w
Publikováno v:
European Food Research and Technology. 249:183-197
The paper discusses the influence of the oak chips addition on physicochemical properties of beer. The research material consisted of wort and beer after the fermentation, brewed in the English porter style. Medium toasted oak chips, from two varieti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4445b4d6a8f98a231431fd29199fe078
https://doi.org/10.1007/s00217-022-04143-3
https://doi.org/10.1007/s00217-022-04143-3
Publikováno v:
European Food Research and Technology. 249:13-22
Beer has been enjoyed by consumers for years. Today, hops are inextricably associated with this beverage. Although they have been the subject of research for decades, knowledge of their bittering components and interactions during the beer production
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4bcb4ab69e52d55471202106336a0938
https://doi.org/10.1007/s00217-022-04154-0
https://doi.org/10.1007/s00217-022-04154-0