Wheat flour is one of the most important food raw materials, with its quality determined by
various indicators. One such indicator is particle size and granulometric distribution. In …

In recent years, there has been a significant decline in interest in high-alcohol beers, while
interest in low-and non-alcohol beers is growing. The aim of this study was to investigate the …

The interaction among flavor compounds is a crucial determinant of Baijiu's flavor. Yet, the
interaction between glycerol, a prominent polyol in Baijiu, and volatile flavor compounds …

Emmer is among the most ancient domesticated grains. In craft brewing, emmer is used in
an adjunct, due to its tannic astringency and typical nutty aroma. The aim of this study was to …

The craft beer industry is becoming increasingly interested in the production of innovative
beers. A novel approach, designated as “primary souring,” employs diverse yeast species …

Triticale stands out as a valuable food ingredient due to its nutritional and functional
attributes derived from both wheat and rye. The growing demand for agrifood diversity has …

The complexity of flavor compound interactions significantly influences the overall flavor
characteristics of alcoholic beverages. The vast diversity of these compounds, however …

The degree of proteolytic modification in wheat malts significantly affects their quality,
determining their suitability for use in brewing. Nitrogen fertilization at doses of 60 and 80 kg …

Beer is one of the oldest alcoholic beverages and it is consumed all over the world. It is
produced through the alcoholic fermentation of beer wort, made mainly from barley malt, or …

The flavor of Baijiu is not only determined by the individual flavors of the compounds but
also by the combination of them. The exploration of the interaction effects between flavor …