Master Brewers Association of the AmericasPublicationsTechnical QuarterlyTQ Archive2004Number 3

​MBAA TQ vol. 41 no. 3, 2004

MBAA TQ vol. 41, no. 3, 2004, pp. 231-240
Barley beta-Glucans and Their Degradation During Malting and Brewing

Yu-Lai Jin (1), R. Alex Speers (1), Allan T. Paulson (1), and Robert J. Stewart (2). 1. Department of Food Science and Technology, Dalhousie University, 1360 Barrington Street, D401, Halifax, NS, Canada B3J 2X4. 2. Labatt-ITW Technology Department Americas, 197 Richmond Street, London, ON, Canada N6A 4M3.
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MBAA TQ vol. 41, no. 3, 2004, pp. 241-247
Shear Rates During Brewing Operations

R. A. Speers, S. J. J. Patelakis, A. T. Paulson, and R. Oonsivilai. Department of Food Science and Technology, Dalhousie University, P.O. Box 1000, Halifax, NS, Canada B3J 2X4.
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MBAA TQ vol. 41, no. 3, 2004, pp. 248-267
Arabinoxylans and Their Behavior During Malting and Brewing

A. Egi (1), R. A. Speers (1), and P. B. Schwarz (2). 1. Department of Food Science and Technology, Dalhousie University, P.O. Box 1000, Halifax, NS, Canada B3J 2X4. 2. Department of Plant Sciences, North Dakota State University, Fargo, ND.
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MBAA TQ vol. 41, no. 3, 2004, pp. 268-276
The Physical Behavior of Arabinoxylans in Model Brewing Solutions

A. Egi, R. A. Speers, and A. T. Paulson. Department of Food Science and Technology, Dalhousie University, P.O. Box 1000, Halifax, NS, Canada B3J 2X4.
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MBAA TQ vol. 41, no. 3, 2004, pp. 277-281
Vitaltitration: A New Method for Assessment of Yeast Vitality

Pedro Gonçalves Rodrigues (1), A. A. Barros (1), J. A. Rodrigues (1), A. A. Ferreira (2), C. Gonçalves (2), and J. R. M. Hammond (3). 1. Faculty of Science, University of Porto, R. Campo Alegre 687, 4169-007 Porto, Portugal. 2. Unicer-Bebidas de Portugal, SGPS, P.O. Box 1044, 4466-955 S. Mamede Infesta, Portugal. 3. Brewing Research International, Lytell Hall, Nutfield, Surrey RH1 4HY, U.K.
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MBAA TQ vol. 41, no. 3, 2004, pp. 282-292
The Impact of Fermentation Temperature on Yeast Reductase Activity

Petr Vesely (1,2), Dick Duncombe (1), Lance Lusk (1), Gabriela Basarova (2), John Seabrooks (1), and David Ryder (1). 1. Miller Brewing Company, 3939 W. Highland Boulevard, Milwaukee, Wisconsin, 53208, U.S.A. 2. Institute of Chemical Technology, Technicka 5, Prague 6, 166 28, Czech Republic.
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MBAA TQ vol. 41, no. 3, 2004, pp. 293-297
Impact of Esterase Activity in Aseptically Packaged, Unpasteurized Beer

Petr Vesely (1,2), Antonia Volgyi (1), Lance T. Lusk (1), Gabriela Basarova (2), Alfonso Navarro (1), John Seabrooks (1), and David Ryder (1). 1. Miller Brewing Company, 3939 W. Highland Boulevard, Milwaukee, Wisconsin, 53208, U.S.A. 2. Institute of Chemical Technology, Technicka 5, Prague 6, 166 28, Czech Republic.
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MBAA TQ vol. 41, no. 3, 2004, pp. 298-304
Evaluation of the Addition of Gallotannins to the Brewing Liquor for the Improvement of the Flavor Stability of Beer

Guido Aerts (1), Luc De Cooman (1), Gert De Rouck (1), Zoltan Pénzes (1), Annemie De Buck (1), Roger Mussche (2), and Joseph van Waesberghe (3). 1. KaHo St.-Lieven, Laboratory of Enzyme and Brewing Technology, Gebroeders Desmetstraat 1, B-9000 Ghent, Belgium. 2. Belgian Fine Beers International, Leenstraat 8, B-9070, Heusden, Belgium. 3. IVEWE, Dreef 7 Meersel Dreef, 2328 Hoogstraten, Belgium.
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MBAA TQ vol. 41, no. 3, 2004, pp. 305-309
The Influence of Malt Acrospires on Beer Taste and Foam Quality

Nobuo Tada, Takako Inui, Norihiko Kageyama, Seisuke Takaoka, and Yasutsugu Kawasaki. Institute for Beer & RTD Development, Suntory, Ltd., 1-1-1 Wakayamadai Shimamoto-cho, Mishima-gun, Osaka 618-8503, Japan.
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MBAA TQ vol. 41, no. 3, 2004, pp. 310-316
New Development for Measuring Hydrogen Sulfide During Brewing—Preliminary Data

Seung K. Park and Ji Yoon Kim. Department of Food Science and Technology, Kyung Hee University, Yongin-Si, 449-701, Kyungki-Do, South Korea.
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MBAA TQ vol. 41, no. 3, 2004, pp. 317-320
Influence of Wort Boiling and Wort Clarification Conditions on Cardboard Flavor in Beer

Masaaki Yano, Masatoshi Morikawa, Tetsuji Yasui, Yutaka Ogawa, and Motoo Ohkochi. Kirin Brewery Co., Ltd., Research Laboratory for Brewing, 1-17-1 Namamugi, Tsurumi-ku, Yokohama 230-8628, Japan.
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