Showing papers on "Brewing published in 1972"
TL;DR: In this article, the authors examined the fermentation time required to ferment worts of varied composition to a given extent is dependent upon the extent of exponential growth in the early stages of fermentation; in the worts studied this is determined by the concentration of assimilable nitrogen.
Abstract: The time required to ferment worts of varied composition to a given extent is dependent upon the extent of exponential growth in the early stages of fermentation; in the worts studied this is determined by the concentration of assimilable nitrogen. When the concentration of all the non-carbohydrate nutrients in malt wort is halved by dilution with carbohydrate, the addition of appropriate quantities of serine or arginine restores the rate of fermentation to that of the malt wort. Minor nutrients, other than amino acids specifically required by the yeasts used, are thus present in at least two-fold excess in the malt wort. The yeast produced during exponential growth in malt wort (sp.gr. 1·040) is able to ferment rapidly much greater quantities of fermentable carbohydrate than are present in that wort.
The majority of the strains of yeast examined ferment equally well when either glucose or maltose is added to malt wort and do so whether the sugar is added prior to fermentation or towards the end; however, one strain fails to ferment satisfactorily if a substantial quantity of glucose is added to wort prior to fermentation, because of the subsequent failure of the yeast to adapt to ferment maltose. It is suggested that most brewing strains do not require to adapt to maltose utilization during the fermentation of wort.
27 citations
1 Apr 1972
22 citations
TL;DR: In this article, the isoelectric species of beer have been isolated in quantities sufficient for certain of their physical and chemical properties to be determined, and it is concluded that substances with typical protein-like properties account for only about one-third (by weight) of the total complex-nitrogen fraction of beer.
Abstract: Complex nitrogenous materials extracted from barley, malt, wort and beer have been separated by isoelectrophoresis in thin layers of Sephadex gel. Comparison and interpretation of the different isoelectric profiles has been attempted. A preparative isoelectrophoretic procedure has been developed. The isoelectric species of beer have been isolated in quantities sufficient for certain of their physical and chemical properties to be determined. It is concluded that substances with typical protein-like properties account for only about one-third (by weight) of the total complex-nitrogen fraction of beer. An arbitrary but useful classification of the complex-nitrogen fraction of beer is suggested.
15 citations
Patent•
12 Jun 1972
TL;DR: Hop extract and hop pellets are applied to wort in beer brewing from an airtight storage silo for pellets, filled with an inert gas, through an air-tight vibrating trough as discussed by the authors.
Abstract: Hop extract and hop pellets are applied to wort in beer brewing from an airtight storage silo for pellets, filled with an inert gas, through an airtight vibrating trough. The pellets are fed in metered amounts by a gravity-charged balance with a cut-off flap to a mixing tank which contains an agitator and a hop extract can, and has inlets for hot water or hot wort. A pump conveys the hop suspension to the brewing vat.
14 citations
Journal Article•
11 citations
1 Apr 1972
10 citations
1 Apr 1972
6 citations
TL;DR: The elution profile enables routine assessment to be made of the protein-phenolic fraction, of nucleic acid derivatives and of tryptophan, together with a measure of the generally low level of monomeric phenolics.
Abstract: Total ultraviolet-absorbing constituents of wort and beer are partially resolved by direct gel column analysis, with continuous monitoring of effluent at 280 nm. The elution profile enables routine assessment to be made of the protein-phenolic fraction, of nucleic acid derivatives and of tryptophan, together with a measure of the generally low level of monomeric phenolics. The major portion of total ultraviolet absorbance in these brewing materials is apparently due to nucleic acid derivatives, which originate from the mashing process.
4 citations
1 Apr 1972
TL;DR: In this paper, the authors determined dissolved oxygen, headspace oxygen, and carbon dioxide in packaged beer, based on measurements from the American Society of Brewing Chemists (ASBE).
Abstract: (1972). Determination of Dissolved Oxygen, Headspace Oxygen, and Carbon Dioxide in Packaged Beer. Proceedings. Annual meeting - American Society of Brewing Chemists: Vol. 30, Proceedings of the Annual Meeting 1972, pp. 104-109.
3 citations
TL;DR: For example, the authors describes a scenario where a group of participants are divided into two groups: the first group is composed of three groups, and the second group consists of two groups of participants.
Abstract: 蒸米中の澱粉粒の糊化状態を顕微鏡下における観察基準を設定し, これに基づいて酒造用蒸米を検討した結果,1.麹菌が蒸米に繁殖する過程および蒸米の酵素による被糖化性と, 蒸米中の澱粉粒の糊化状態との関係から, 酒造用蒸米の具備すべき条件として「蒸米中の澱粉粒は, すべての部分で完全に糊化している」ことが必要である。2.実際の酒造蒸米中には, 糊化不完全な澱粉粒が背側に層となって残留することを認め, いろいろの処理条件の蒸米を調製検討した結果「蒸米中の澱粉粒の糊化状態は, 浸漬による第1次の吸水段階で, 米粒内の水分の分布状態によって決定される」ものと考えられる。
1 Apr 1972