Cereal grains have been domesticated largely from food grains to feed and malting grains.
Barley (Hordeum vulgare L.) remains unparalleled in its success as a primary brewing grain …

The impact of barley variety and its geographical growth location (environment) on the
flavour of new make spirit was investigated to determine if “terroir” can be applied in the …

American craft brewers are targeting barley malt as a novel source of flavor and as a means
of differentiation. However, fundamental tools have only recently emerged to aid barley …

Maillard reaction products obtained from the model system of binary amino acids
(asparagine and proline) with glucose were first studied. GC-MS results showed that proline …

Malted barley (Hordeum vulgare) is a crucial component of beer, and it has been
established that barley genotype has an effect on malting quality and beer flavor. This study …

This study proposes a new method for identifying thiols in red wines by mimicking specific
chemical mechanisms that occur during bottle-aging. It involves the reaction of oak-wood …

Barley malt is critical for the malting, brewing, and distilling industries, as it is one of the main
ingredients of beer and some types of spirits. There is growing evidence that barley …

Sea buckthorn wine (SW) and distilled liquor (DL) are fruit wines with beneficial health
effects. However, their unpleasant flavour limits their development and widespread …

The high global generation of wastes and side streams from agri-food production has led to
environmental impact and causes nature degradation due to their uncontrolled …

The diversity of fungi in barley in simulated storage environments was analyzed. Barley was
stored at different temperatures (15, 25, 35° C) and relative humidity (55, 65, 75, 85 RH) for …