GUINNESS YEAST: 250 YEARS IN THE MAKING

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Bibliographische Detailangaben
Veröffentlicht in:	European Brewery Convention (37. : 2019 : Antwerpen) 37th Congress of the European Brewery Convention (EBC 2019)
1. Verfasser:	Kerruish, D. (VerfasserIn)
Weitere Verfasser:	Stelma, S. (VerfasserIn)
Pages:	37
Format:	UnknownFormat
Sprache:	eng
Veröffentlicht:	2020
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IMPACT OF THE CLIMATE CHANGE ON HOPS - EXEMPLIFIED BY THE HALLERTAU GROWING REGION	2020	Schull, F.
SACCHAROMYCES CEREVISIAE VAR. DIASTATICUS - FRIEND OR FOE	2020	Meier-Domberg, T.
USE OF WINE NON-SACCHAROMYCES YEASTS FOR BREWING	2020	Drosou, F.
PROCESS INNOVATION AT ASAHI BREWERIES - THE PURSUIT OF ULTIMATE QUALITY CONSISTENCY FOR ASAHI SUPER DRY	2020	Ito, Y.
EXPLOITING YEAST DIVERSITY FOR PRODUCT AND PROCESS OPTIMISATION	2020	Smart, K.
BEECH WOOD SAWDUST AS A SUSTAINABLE FILTER AID FOR PRE-COAT FILTRATION	2020	Panglisch, M.
REVIVAL OF AN OLD METHOD OF MALTING - THE SCHULZ MALTING SYSTEM	2020	Remmelberger, C.
HOW AGING IN TROPICAL WOOD BARRELS MAY CREATE AN IDENTITY FOR BRAZILIAN BEER	2020	Silvello, G.
FIRST TIME QUANTIFICATION OF CYSTEINYLATED ALDEHYDES IN MALT AND BREWERY SAMPLES	2020	Trueba, P.
SULPHITE CONTENT OF BEER : IMPACT OF RAW MATERIAL & FERMENTATION PARAMETERS	2020	Schwebel, S.
A RAPID AND OBJECTIVE METHOD FOR IN SITU DETERMINATION OF A DEGREE OF SENSORY DETERIORATION OF BEER CAUSED BY AGING PROCESS	2020	Olsovska, J.
NORWEGIAN PRODUCTION OF MALTING BARLEY AND HOPS	2020	Thomsen, M.
TR15245: A NEW TWO-ROW MALTING BARLEY COMBINES DESIRABLE AGRONOMICS, DISEASE RESISTANCE AND QUALITY INCLUDING REDUCED PHYTATE	2020	Badea, A.
INTRODUCTION OF A STANDARD BEER FOR QUALITY CONTROL ASSESSMENT OF BEER FRESHNESS IN THE LABORATORY USING THE MICROESR TECHNOLOGY	2020	Zwane, M.
CAN BEER CONSUMPTION CONTRIBUTE TO THE DAILY INTAKE OF ESSENTIAL MINERALS ELEMENTS?	2020	Pinto, E.
THE RE-USE OF PVPP-REGENERATION-CAUSTIC FOR CIP-CLEANING	2020	Bilge, D.
USE OF WOOD CHIPS IN BREWING : IMPACT OF PROCESS AND MATERIALS	2020	Brabant, P.
A NEW METHOD FOR SCREENING INDUSTRIAL YEASTS WITH FERULIC ACID DECARBOXYLATION ACTIVITY BASED ON SNP MARKERS	2020	Lu, C.
REDUCTION OF DIACETYL FORMATION DURING BREWING USING CRISPR/CAS9 GENETICALLY MODIFIED YEAST	2020	Giannakou, K.
PROCESSING BREWER’S SPENT GRAINS & TRUB FOR FOOD INGREDIENTS	2020	Hobley, T.

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