Volume 43
Nucleic Acid Degrading Enzymes of Barley Malt. I. Nucleases and Phosphatases.
W. J. Lee and R. E. Pyler, Department of Cereal Science and Food Technology, North Dakota State University, Fargo 58105. Page 1.
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Nucleic Acid Degrading Enzymes of Barley Malt. II. Nucleosidases and Nucleoside Deaminases.
W. J. Lee and R. E. Pyler, Department of Cereal Science and Food Technology, North Dakota State University, Fargo 58105. Page 6.
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Influence of Malt Protein Content on Malting Quality Characteristics of Four Barley Varieties.
R. L. Ulmer, R. Zytniak, and P. H. Hoskins, Anheuser-Busch, Inc., St. Louis, MO 63118. Page 10.
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Influence of Enzyme Distribution on Endosperm Breakdown (Modification) During Malting.
G. H. Palmer, D. I. Gernah, G. McKernan, and D. H. Nimmo, Department of Brewing and Biological Sciences, Heriot-Watt University, Edinburgh EH1 1HX, Scotland, and G. Laycock, Prairie Malt Canada, Ltd., Biggar, Saskatoon. Page 17.
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Assessment of RP-HPLC Columns to Separate Hordein Proteins and Identify Cultivars of Barley and Barley Malt.
B. A. Marchylo and J. E. Kruger, Grain Research Laboratory, Canadian Grain Commission, Winnipeg, Manitoba, Canada R3C 3G8. Page 29.
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Characterization of Enzyme Inhibitors in Barley and Their Tentative Role in Malting and Brewing.
L. Munck, J. Mundy, and P. Vaag, Carlsberg Research Laboratory, Department of Biotechnology, Gamle Carlsberg Vej 10, DK-2500 Valby, Copenhagen, Denmark. Page 35.
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Use of a Transducer for Determining CO2 in Packaged Beer.
Richard L. Berndt and Roger W. Saeger, Pabst Brewing Company, Tumwater Division, Olympia, WA 98507. Page 39.
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Detection of Pectinatus Contaminants in Beer.
Auli Haikara, VTT, Biotechnical Laboratory, SF-02150 Espoo 15, Finland. Page 43.
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Hops and Hop Products Terminology.
I. Rosendal, United Breweries Ltd., Vesterfaelledvej, 100, 1799 Copenhagen V, Denmark. Page 46.
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Application of High-Performance Liquid Chromatography in Brewing. II. Analysis of Total Carbohydrate in Beer.
G. Belleau and M. Dadic, Molson Breweries of Canada Ltd., Montreal, Quebec, Canada H2L 2R5. Page 47.
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Fermentation Symposium-Part I
Rationale of the Brewery Fermentation.
Robert I. Tenney, 25801 S. Cloverland Drive, Sun Lakes, AZ 85224. Page 57.
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New Developments in Ethanol Fermentation.
G. G. Stewart, Labatt Brewing Company Limited, London, Ontario, Canada N6A 4M3. Page 61.
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The Growth Process of Brewing Yeast and the Biotechnological Challenge.
D. S. Ryder, Artois Breweries, Vaartstraat 94, B-3000 Leuven, Belgium, and C. A. Masschelein, Institut des Industries de Fermentation, C.E.R.I.A., B-1070 Brussels, Belgium. Page 66.
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Reevaluation of Alcohol Synthesis and Tolerance in Brewer's Yeast.
Gregory P. Casey and W. M. Ingledew, Department of Applied Microbiology and Food Science, University of Saskatchewan, Saskatoon, Saskatchewan, Canada, S7N 0W0. Page 75.
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Valuable Techniques in the Genetic Manipulation of Industrial Yeast Strains.
I. Russell and G. G. Stewart, Production Research Department, Labatt Brewing Company Limited, London, Ontario, Canada N6A 4M3. Page 84.
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Fermentation Symposium-Part II
Fermentation Variables and Their Control.
Finn B. Knudsen, Adolph Coors Co., Golden, CO 80401. Page 91.
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Application of a Commercial Barley β-Amylase in Brewing.
K. Norris and M. J. Lewis, Department of Food Science and Technology, University of California, Davis, CA 95616. Page 96.
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A New Type of Bioreactor Employing Immobilized Yeast.
Wen-Pin Hsu and Leo Bernstein, Schwarz Services International Limited, 4055 W. Peterson Ave., Chicago, IL 60646. Page 101.
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Screening of the Brewing Performance of New Yeast Strains.
Poul Sigsgaard and Jan Nørager Rasmussen, Carlsberg Research Center, Gamle Carlsberg Vej 10, DK-2500 Valby, Copenhagen, Denmark. Page 104.
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Accelerated Fermentation of High-Gravity Worts and Its Effect on Yeast Performance.
S. Fernández, N. Machuca, M. G. González, and J. A. Sierra, Cervecería Cuauhtémoc, S. A. 64000 Monterrey, México. Page 109.
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Yeast Handling Studies. I. Agitation of Stored Pitching Yeast.
Robert McCaig and Dirk S. Bendiak, Molson Breweries of Canada Ltd., 2486 Dunwin Drive, Mississauga, Ontario, Canada L5L 1J9. Page 114.
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Yeast Handling Studies. II. Temperature of Storage of Pitching Yeast.
Robert McCaig and D. S. Bendiak, Molson Breweries of Canada Ltd., 2486 Dunwin Drive, Mississauga, Ontario, Canada L5L 1J9. Page 119.
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One-Half Century of Hop Research by the U.S. Department of Agriculture.
Alfred Haunold, S. T. Likens, C. E. Horner, S. N. Brooks, and C. E. Zimmermann, U.S. Department of Agriculture, Agricultural Research Service, Corvallis, OR 97331.. Page 123.
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Changes in Hop Oil Content and Hoppiness Potential (Sigma) During Hop Aging.
Robert T. Foster, II, Adolph Coors Company, Golden, CO 80401, and Gail B. Nickerson, Department of Agricultural Chemistry, Oregon State University, Corvallis 97331. Page 127.
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Simultaneous Analysis of Hop Bittering Components by High-Performance Liquid Chromatography and Its Application to the Practical Brewing.
M. Ono, Y. Kakudo, Y. Yamamoto, K. Nagami, and J. Kumada, Central Research Institute of Suntory Ltd., Osaka 618, Japan. Page 136.
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An Investigation of the Relationships Between Hopping Rate, Time of Boil, and Individual α-Acid Utilization.
A. J. Irwin, C. R. Murray, and D. J. Thompson, Labatt Brewing Company Ltd., Production Research Department, 150 Simcoe Street, London, Ontario, Canada N6A 4M3. Page 145.
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Technical Committee and Subcommittee Reports
Report of the Technical Committee.
A. J. Cutaia, Chairman; S. Gress, R. A. Jensen, J. H. Munroe, K. J. Siebert, E. L. Van Engel, and D. W. Whitney.. Page 153.
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Coordination of New and Alternate Methods of Analysis.
A. A. Fischer, Chairman; S. Aoyagi, Brewers Association of Japan (BAJ); R. J. Burkhardt; E. C.-H. Chen; D. E. Davidson; W. A. Hardwick, Jr.; R. Langford, Institute of Brewing (IoB); M. J. Lewis; B. K. Lukes; L. J. Marinelli; M. Moll, European Brewing Convention (EBC); B. J. Morton; R. E. Siebel; J. A. Thorn; D. W. Whitney (ex officio).. Page 155.
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Calcium and Magnesium Determination in Beer.
E. G. Austin, Chairman; S. Aoyagi, Brewers Association of Japan (BAJ); M. Frati; J. Grigsby; R. Langford, Institute of Brewing (IoB); P. McRae; A. Mikalajunas; M. Moll, European Brewery Convention (EBC); F. Ricci; J. Seibold; K. Skinner; G. Skocic; and E. Van Engel (ex officio).. Page 156.
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Barley Analysis.
S. H. Chan, Chairman; S. Aastrup, European Brewery Convention (EBC); A. P. Griffith; R. W. Wall; and R. A. Jensen (ex officio).. Page 157.
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Analysis of Hop Bittering Constituents.
J. A. Boersma, Chairman; S. Aoyagi, G. K. Buckee, R. J. Burkhardt, T. Cheng, R. Foster, H. Garza-Ulloa, J. Grigsby, R. Gross, J. Kocis, E. Knudson, K. Markl, M. Ono, K. Rode, D. Thompson, and K. Siebert (ex officio).. Page 158.
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Ethanol Determination Using Immobilized Enzyme.
M. Mason, Chairman; S. Gress (ex officio).. Page 159.
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β-Glucan Determination in Grains.
J. Dunne, Chairman; and D. W. Whitney (ex officio).. Page 159.
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Malt Analysis.
R. Zytniak, Chairman; K. Anderson, D. Baker, B. Camarco, R. Carroll, A. Fischer, P. Frohmader, B. Johannes, E. Walworth, and R. Jensen (ex officio).. Page 160.
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Microbiology.
I. Russell, Chairman; R. Berndt, B. K. Blenkinship, A. D. Coutts, I. Douglas, S. Fernandez, M. Harlow, W. M. Ingledew, R. McCaig, J. E. Middlekauff, N. Motwani, G. G. Stewart, J. Wilkins, E. L. Van Engel (ex officio).. Page 161.
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N-Nitrosamines in Malt.
R. Maruyama, Chairman; J. Barbour, B. Canas, J. Donley, D. Havery, C. McLinn, M. Rehmanji, R. Widmaier, and J. Munroe (ex officio).. Page 163.
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Sulfur Dioxide in Beer by DTNB.
T. J. Wisk, Chairman; G. Bishop, P. Hedges, J. McIntosh, T. Otterson, S. Rothenberg, P. Wieden, and D. Whitney (ex officio).. Page 167.
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Vicinal Diketones and Precursors.
M. E. Acker, Chairman; L. Barber; S. Blount; J. P. Dufour; P. Gjertsen, European Brewery Convention (EBC); S. McClain; J. McIntosh; C. McLinn; M. Morrison; T. Ohtani, Brewers Association of Japan (BAJ); and S. Gress (ex officio).. Page 168.
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Statistical Analysis.
A. Fraga, Chairman; T. Blau, J. Bors, V. Bush, A. J. Cutaia, T. Eplett, S. Kenny, D. Malek, D. Ordemann, K. Siebert, and J. H. Munroe (ex officio).. Page 171.
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Sensory Analysis.
R. M. Kluba (Part A), M. C. Meilgaard (Part B), Cochairmen; A. Agis, N. M. deBanchs, R. L. Berndt, L. Bernstein, E. F. Blaschke, J. A. Boersma, L. L. Bonzo, R. J. Burkhardt, A. M. Canales, E. C.-H. Chen, B. J. Clarke, M. Deinzer, A. Dravnieks, M. Ewing, R. Garza Cantu, G. Hansen, R. Harper, J. S. Hawley, L. A. Henderson, W. C. Herwig, J. L. Huber, D. W. Hysert, R. Klimovitz, E. Kokubo, T. J. Konis, R. Langford, E. Larmond, J. W. Larson, C. Latoni, M. Lepage, M. J. Lewis, S. T. Likens, K. S. Markl, M. McDaniel, J. McIntosh, M. Moll (European Brewery Convention), G. Rolfe Morrison, J. E. Muller, A. C. Noble, T. J. O'Brien, S. R. Palamand, R. M. Pangborn, D. R. Peryam, H. B. Pfenninger, J. J. Powers, P. A. Prell, P. J. Richardson, F. M. Sandy, T. R. Schmidt, M. H. Schwiesow, J. L. Seigel, G. P. Skocic, S. V. Thompson, P. H. Todd, Jr., P. Torline, G. Vargas Altiery, G. Van Roey, R. S. Williams, J. Wisniewski, K. Word, and K. J. Siebert ( ex officio).. Page 171.
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International Methods.
D. W. Hysert, Chairman; A. A. Fischer, E. Kneen; M. Meilgaard; M. Moll, European Brewery Convention (EBC); and A. J. Cutaia (ex officio).. Page 174.
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Analysis Check Services
Beer Analysis Check Service (BACS).
B. J. Morton, Manager; S. Gress, Technical Committee Liaison.. Page 175.
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Adjunct Materials Analysis Check Service (AMACS)
A. Corn Grits Analysis.
M. C. Baur III, Manager; and E. L. Van Engel, Technical Committee Liaison.. Page 175.
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Adjunct Materials Analysis Check Service (AMACS)
B. Corn Syrup Analysis.
N. Drennan, Manager, and J. Munroe, Technical Committee Liaison.. Page 175.
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Malt Analysis Check Service (MACS).
O. J. Banasik, Manager, and R. A. Jensen, Technical Committee Liaison.. Page 177.
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Hop Analysis Check Service (HACS).
R. J. Burkhardt, G. B. Nickerson, Comanagers; and K. Siebert, Technical Committee Liaison.. Page 178.
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High-Gravity Brewing: Production of High Levels of Ethanol Without Excessive Concentrations of Esters and Fusel Alcohols.
Gregory P. Casey, E. C.-H. Chen, and W. M. Ingledew, Department of Applied Microbiology and Food Science, University of Saskatchewan, Saskatoon, Saskatchewan, Canada S7N 0W0. Page 179.
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Determining Pasteurization Units From Residual Melibiase Activity in Lager Beer.
Bent Stig Enevoldsen, Department of Brewing Chemistry, Carlsberg Research Center, DK-2500 Valby, Copenhagen, Denmark. Page 183.
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Evaluation of Ethanol Tolerance in Selected Saccharomyces Strains.
Martin L. Kalmokoff and W. M. Ingledew, Department of Applied Microbiology and Food Science, University of Saskatchewan, Saskatoon, Saskatchewan, Canada, S7N 0W0. Page 189.
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New Procedures to Improve the Flavor Stability of Beer.
Charles W. Bamforth and Roy Parsons, Research Department, Bass PLC, 137 High Street, Burton-on-Trent, England DE14 1JZ. Page 197.
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The Semi-Routine Use of Capillary Gas Chromatography for Analysis of Aroma Volatiles in Beer.
L. E. Stenroos, D. W. Grabowski, J. Spearman, and K. J. Siebert, The Stroh Brewery Company, 100 River Place, Detroit, MI 48207. Page 203.
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