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orghum Beer Brewing Using Eleusine coracana “Finger Millet” to Improve the Saccharification
Eleusine coracana Saccharification
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2016/6/2
Three Eleusine coracana “finger millet” varieties (Musama, N161 and Mwamba) from Rwanda were studied with a view to improve the saccharification during the mashing of red sorghum malt (Kigufi, variety...
Riverside Brewing Facility: The Sustenance of Water Allocation
Architecture People Water
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2014/10/29
Water is the most vital resource on Earth. We are facing a global water crisis and the time has come to investigate how we can cope with this issue at a local basis. We live in a culture that is facin...
Physiological state of reused brewing yeast
flavour compounds glycogen serial repitching trehalose yeast
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2014/2/24
In brewing, yeast may be reused many times. A number of yeast repitchings differs significantly among the breweries. Adjusting the number of times a strain may be serially repitched is of great import...
Brewing trials with spring and winter barley varieties
Hordeum vulgare L. saccharification saccharide composition beer
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2014/2/25
The effects of a set of barley varieties on the brewing process and quality of beer production intermediaries were studied in trial brews (40 l) prepared using the two-mash decoction process. The vari...
Brewing moonshine for Mathieu
Brewing moonshine Mathieu
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2011/2/28
We propose a moonshine for the sporadic Mathieu group M12 that relates its conjugacy classes to various modular forms and Borcherds Kac-Moody superalgebras.
MALTING TIME OF BREWING BARLEY GRAIN AS A FACTOR MODIFYING THE QUALITY OF PILSNER TYPE MALT
wort extractivity natural loss
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2010/12/8
The research was aimed at determining the effect of malting time of grain of selected varieties of brewing barley cultivated in Poland on the quality of Pilsner type malts, with consideration given to...
Properties of Starch and Protein of “Hattan-Type Varieties” of Rice Suitable for Brewing Original Hiroshima Sake
Amylose content Gelatinization property Hattan-type varieties of rice Pasting property Protein body
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2009/7/27
By successive crossing using Hattan-type varieties originating from “Hattanso” as a parent, “Hattan-type varieties” of rice suitable for brewing the original Hiroshima sake have been bred. In this stu...
Varietal Difference of Polishing Characteristics and Suitability for Sake Brewing in "Hattan-Type Varieties" of Rice Suitable for Brewing Original Hiroshima Sake
Brewer's rice Hattan-type varieties of rice Polishing Suitability for sake brewing White-core grain
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2009/7/24
By successive crossing using Hattan-type varieties originating from "Hattanso" as a parent, "Hattan-type varieties" of rice suitable for brewing the original Hiroshima sake have been bred. The varieti...
Breeding and Cultivation of Aromatic Rice and Sake-brewing Rice in Kochi Prefecture
Breeding Cultivation Aromatic Rice Sake-brewing Rice
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2009/7/24
Breeding and Cultivation of Aromatic Rice and Sake-brewing Rice in Kochi Prefecture.
Difference in the Physical Properties of White-Core and Non-White-Core Kernels of the Rice Varieties for Sake Brewing is Unrelated to Starch Properties
Brewer's rice Hardness Non-white-core kernel Starch White-core kernel
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2009/7/24
This study was designed to determine whether or not the difference in the physical properties between white-core and non-white-core kernels of the rice varieties for sake brewing is associated with th...
Varietal Differences in Endosperm Structure Related to High-degree Polishing Properties of “Hattan Varieties” of Rice Suitable for Brewing Original Hiroshima Sake
Brewers’ rice Endosperm structure Hattan varieties High-degree polishing properties
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2009/7/23
This study was conducted to clarify the effect of varietal differences in the endosperm structure on the high-degree polishing properties of Hattan varieties of rice suitable for brewing original Hiro...
Basic Studies on the Cultivation and Breeding of Brewers' Rice in Kagawa Prefecture : Effect of the selection for leaf color on the protein content and some other brewing characteristics in late generation(Genetic Resources cnd Evluation)
Brewers' rice Brewing characteristic Heritability Leaf color Protein content Selection criterion
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2009/7/15
The effect of the selection for leaf color in early generations on the grain-protein content and some other brewing characteristics in late generation was investigated in the crosses of Ooseto with Y...
Brewing a sustainable energy solution（图）
sustainable energy bio-energy
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2007/5/8
02 May 2007，A joint project between UQ and Foster’s to turn beer wastewater into electricity has won $140,000 from the Queensland Government’s Sustainable Energy Innovation Fund.
Supplier-industries of brewing and wine-production in the Czech Republic and their development
competition industry analysis hop-growing brewing winegrowing wine-production
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2014/3/20
The paper compares the main factors influencing the key supplier-industries for brewing and wine-production in the Czech Republic – hop-growing and winegrowing – and it is a part of a more extensive r...
Key driving forces in the Czech brewing industry
brewing industry analysis driving force factor production consumption
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2014/3/28
The paper is a part of solution of a post-doctorate grant awarded by the Grant Agency of the Czech Republic (GAČR No. 402/02/P059) connected with the research plan of the FBE MUAF in Brno (GAMSM ...