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Phenolic compounds play an important role in wine quality because of their color and taste properties. These compounds involve a large group of molecules, such as non-flavonoids (phenolic acids, stilbenes) and flavonoids (flavones, flavonols, flavanols, anthocyanins), which can have interesting biological properties. In this article we focus on the fate of the most abundant phenolic compounds in wine:...
Improvements in the microbial aspects of fermentation went hand in hand with developments of new fermentation technologies. Within the last 20 years, new methods of fermentation have been developed and high gravity fermentation is now common practice in the brewing industry.Nevertheless, all these improvements in efficiency can be introduced only if the major characteristics of beer flavour remain...
The mashing process is an important step in the wort production. The traditional mash conversion vessels are equipped with double heating jackets and an agitator. During mashing, sufficient agitation is crucial to assure the homogeneity of the mash in the conversion vessel and to increase the heat transfer. However this technology has several disadvantages which are well known to the brewer: the strong...
In a competitive environment more and more aggressive on the Wines & Spirits Market, cork bottling for beer is a more and more a strong marketing argument because it is synonymous with tradition while consumers are more sensitive to the products environmentally friendly. But for that, cork stoppers should not make any concession quality criteria (absence of cork taint, no loss of pressure, easy...
The gushing tests for brewers (Weihenstephaner Test and Modified Carlsberg Test according to MEBAK) served as successful methods to get more insights in the development and suppression of gushing in the mashing and boiling process. By applying one malt sample (malt A), the temperature of the mash was identified as decisive factor for the development of gushing: Gushing was only observed when the mash...
This paper gives an overview of the research performed at KaHo Sint-Lieven in relation to hop α-acids isomerisation kinetics, utilisation, and beer bitterness stability. It is the intention to present an extensive experimental review on α-acids isomerisation in both wort and buffer model solutions, and to provide a clear insight into important developments and recent findings related to this intriguing...
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