This paper reports on the influence of molecular weight and concentration of barley β‐
glucans on the rheological properties of wort and beer. Environmental conditions such as …

Industrial wort was fermented with a NewFlo phenotype ale yeast in lab‐scale cylindrical
fermenters. The effects of various fermentation parameters and yeast cell wall properties on …

This article reports on fermentation assays used to test the fermentability of malt, especially
malt implicated in premature yeast flocculation (PYF). No standard small-scale method …

Objectives To improve the thermostability and catalytic property of a mesophilic 1, 3-1, 4-β-
glucanase by combinational mutagenesis and to test its effect in congress mashing. Results …

Malt barley breeders and maltsters often strive to improve the quality of their product by
improving fermentability. Small-scale assays are often used to assess the fermentability of …

The mechanical properties of individual yeast cells were measured using
microelectromechanical systems (MEMS). Samples were taken throughout two controlled …

This study investigated the rehydration of active dried yeast and the impact of temperature
and wort density on the strength and stiffness of individual cells using a …

Objectives To improve the thermostability and catalytic property of a mesophilic 1, 3-1, 4-b-
glucanase by combinational mutagenesis and to test its effect in congress mashing. Results …