Volume 45
Accelerating Malting: A Review of Some Lessons of the Past from the United Kingdom.
D. E. Briggs, British School of Malting and Brewing, University of Birmingham, P.O. Box 363, Birmingham, B15 2TT, England. Page 1.
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A Comparison of Alternative High-Performance Liquid Chromatographic Systems for Measuring Bitterness in Beer.
I. McMurrough, M. V. Lynch, F. Murray, and M. Kearney, Research Centre, Arthur Guinness Son & Co. Ltd., St. James Gate, Dublin and F. Nitzsche, Technische Universität, Weihenstephan, West Germany. Page 6.
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Air Ingress in Packages Sealed with Crowns Lined with Polyvinyl Chloride.
T. J. Wisk and K. J. Siebert, The Stroh Brewery Co., Detroit, MI. Page 14.
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Hop Flavor Constituents in Beer by Headspace Analysis.
Aki Murakami, Etzer Chicoye, and Henry Goldstein, Miller Brewing Company, Technical Center, 3939 West Highland Boulevard, Milwaukee, WI 53201. Page 19.
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Determination of Low Molecular Weight Organic Compounds in Beer Using Capillary Gas Chromatography.
D. B. Hawthorne, T. E. Kavanagh, and B. J. Clarke, Carlton and United Breweries Limited, Melbourne, Australia. Page 23.
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Egg Albumen as a Source of Foam Polypeptide in Beer.
Charles W. Bamforth and Roy Cope, Bass PLC, 137 High Street, Burton-on-Trent, Staffordshire, England DE14 1JZ. Page 27.
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The Determination of Ascorbates in Beer by Liquid Chromatography with Electrochemical Detection.
E. J. Knudson and K. J. Siebert, The Stroh Brewery Company, Detroit, MI. Page 33.
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Lipid-Protein Interactions in Beer and Beer Foam Brewed with Wheat Flour.
Keith S. Morris, Pall Europe Ltd., Europa House, Havant Street, Portsmouth, PO1 3PD England, and James S. Hough, British School of Malting and Brewing, Birmingham University, P.O. Box 363, Birmingham B15 2TT England. Page 43.
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The Determination of the "True" Filtration Characteristics of Diatomaceous Earth.
Robert J. R. Reed and Mark A. Picksley, Brewing Research Foundation, Nutfield, Redhill, Surrey, England RH1 4HY. Page 48.
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Factors Affecting S-Methylmethionine Levels in Malt.
W. J. Pitz, Canada Malting Company Limited, Toronto, Canada, M5A 1C2. Page 53.
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Simultaneous Analysis of Hop Bittering Components by High-Performance Liquid Chromatography. II. Evaluation of Hop Deterioration.
M. Ono, Y. Kakudo, R. Yamamoto, K. Nagami, and J. Kumada, Research Center of Suntory, Ltd., Shimamoto, Osaka 618, Japan. Page 61.
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Simultaneous Analysis of Hop Bittering Components by High-Performance Liquid Chromatography. III. Development of On-Line Sample Enrichment by Precolumn Switching.
M. Ono, Y. Kakudo, K. Nagami, and J. Kumada, Research Institute of Alcoholic Beverages and Fermentation Technology, Suntory Ltd., Osaka 618 Japan; and Suehiro Ueda, Analytical Applications Department, Shimadzu Corporation, Kyoto, 604 Japan. Page 70.
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Direct Measurement of the Oxidation-Reduction Condition of Wort and Beer.
J. van Strien, Heineken Technisch Beheer B.V., P.O. Box 510, 2380BB, Zoeterwoude, The Netherlands. Page 77.
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The Amplification Effect of the IL V5 Gene on the Production of Vicinal Diketones in Saccharomyces cerevisiae.
M. Dillemans, E. Goossens, O. Goffin, and C. A. Masschelein, Institut des Industries de Fermentation, C.E.R.I.A., 1070 Brussels, Belgium. Page 81.
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Scope and Limitations of Enzymatic Deoxygenating Methods to Improve Flavor Stability of Beer.
C. Blockmans, M. Heilporn, and C. A. Masschelein, Institut des Industries de Fermentation, C.E.R.I.A., 1070 Brussels, Belgium. Page 85.
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A Surface-Active Fraction Isolated from Beer.
Lance T. Lusk, Charles L. Cronan, Etzer Chicoye, and Henry Goldstein, Miller Brewing Company, Milwaukee, WI 53208. Page 91.
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Technical Committee and Subcommittee Reports
Report of the Technical Committee.
K. J. Siebert, Chairman; A. J. Cutaia, D. E. Davidson, J. E. Middlekauff, and J. H. Munroe.. Page 97.
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Coordination of New and Alternate Methods of Analysis.
E. J. Knudson, Chairman; R. J. Burkhardt; E. C.-H. Chen; P. D. Israel; R. A. Jensen; M. J. Lewis; L. J. Marinelli; B. J. Morton; I. Russell; R. E. Siebel; J. A. Thorn; and J. E. Middlekauff (ex officio).
Corresponding Members: Yoshihiro Tsumura, Brewers Association of Japan (BAJ); Ronald Langford, Institute of Brewing (IoB); Manfred Moll, European Brewery Convention (EBC).. Page 99.
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Determination of Pregerminated Barley Using Fluorescein Dibutyrate.
R. S. Wall, Chairman; S. H. Chan; J. Cuti; D. Grabowski; K. Gretenhart; W. Swenson; and D. Davidson (ex officio).. Page 100.
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Estimation of Malt Modification Using Calcofluor Staining.
R. S. Wall, Chairman; S. H. Chan; J. Cuti; D. Grabowski; W. Pitz; W. Swenson; and D. Davidson (ex officio). Page 101.
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Sensory Analysis.
M. C. Meilgaard, Chairman; S. D. Anderson; N. M. de Banchs; R. L. Berndt; E. F. Blaschke; G. K. Buckee (EBC); A. M. Canales; E. C.-H. Chen; B. J. Clarke; J. Cuti; M. Deinzer; A. Fraga; R. Garza Cantú; D. W. Hysert; R. M. Kluba; T. J. Konis; R. Langford (IoB); E. Larmond; J. W. Larson; C. Latoni; M. Lepage; M. J. Lewis; S. T. Likens; K. S. Markl; M. McDaniel; M. Moll (EBC); N. M. Morrison; J. E. Muller; A. C. Noble; T. J. O'Brien; M. Ono; R. M. Pangborn; D. R. Peryam; H. B. Pfenninger; J. J. Powers; P. A. Prell; P. J. Richardson; T. R. Schmidt; M. H. Schwiesow; R. Sharpe; J. A. Sierra; G. P. Skocic; S. Y. Thompson; P. H. Todd; P. Torline; Y. Tsumura (BAJ); G. Vargas A.; G. Van Roey; H. Wagner; K. Word; and A. J. Cutaia (ex officio).. Page 102.
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Statistical Analysis.
A. Fraga, Chairman; T. Blau; J. Bors; B. Clarke; A. J. Cutaia; T. Eplett; R. M. Kluba; D. Malek; K. S. Markl; G. D. Nelson; D. Ordemann; K. J. Siebert; H. Taylor; and J. H. Munroe (ex officio).. Page 106.
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International Methods.
D. W. Hysert, Chairman; E. J. Knudson; M. C. Meilgaard; M. Moll (EBC); W. J. Olson; and K. J. Siebert (ex officio).. Page 110.
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β-Glucans in Wort by Enzymatic Method.
A. Griffith, Chairman; J. Cuti; K. Gretenhart; B. Hardwick; J. Herbert; R. Jensen; W. Pitz; M. Rehmanti; B. Sebree; D. Thomas; and J. E. Middlekauff (ex officio).. Page 110.
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Hop Acids by HPLC.
J. A. Boersma, Chairman; R. Burkhardt; M. Dadic; H. Garza-Ulloa; E. Knudson; J. Murphy; M. Ono; R. Painton; K. Rode; D. Thompson; J. Warburton; and J. H. Munroe (ex officio).. Page 110.
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Malt Modification by Friabilimeter.
G. S. Neserke, Chairman; E. Austin; A. Fischer; H. J. Garza-Ulloa; B. Johannes; P. Martindale; W. Pitz; W. Swenson; and D. Davidson (ex officio).. Page 113.
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Net Contents of Packaged Beer.
G. Nelson, Chairman; F. Barbero; G. Belleau; R. Berndt; J. Bors; A. Coutts; A. Fraga; M. Frati; S. Holmay; J. Hood; J. Kaczor; D. Kelly; S. Mackovic; D. Malek; R. Maruyama; J. Munroe; G. Rumi; S. Sykes; B. Williams; and A. J. Cutaia (ex-officio).. Page 114.
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Analysis Check Services
Adjunct Materials Analysis Check Service (AMACS).
W. J. Duensing, Manager; and J. E. Middlekauff, Technical Committee Liaison. Page 118.
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Hop Analysis Check Service (HACS).
R. Burkhardt, G. Nickerson, Co-managers; and J. Munroe, Technical Committee Liaison. Page 119.
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Malt Analysis Check Service (MACS).
Randal Ness, Manager; and A. J. Cutaia, Technical Committee Liaison. Page 120.
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Beer Analysis Check Service (BACS).
B. J. Morton, Manager; and D. E. Davidson, Technical Committee Liaison. Page 121.
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Corn Syrup Analysis Check Service (CSACS).
N. Drennan, Manager; and J. Munroe, Technical Committee Liaison. Page 121.
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Anaerobic Gram-Negative Bacteria in Brewing-A Review.
Brian J. Chelack and W. M. Ingledew, Department of Microbiology and Department of Applied Microbiology and Food Science, respectively, University of Saskatchewan, Saskatoon, Canada S7N 0W0. Page 123.
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Utilization of Nucleosides and Nucleobases by the Lager Yeast, Saccharomyces carlsbergensis.
W. J. Lee, Department of Agronomy, University of Wisconsin, Madison, and N. Prentice, U. S. Department of Agriculture, Agricultural Research Service, Cereal Crops Research Unit, Madison, WI 53705. Page 128.
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Uridine Nucleosidase from Malt.
W. J. Lee, Department of Agronomy, University of Wisconsin, Madison, and N. Prentice, U. S. Department of Agriculture, Agricultural Research Service, Cereal Crops Research Unit, Madison, WI 53705. Page 131.
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A New Medium for the Detection of Wild Yeast in Brewing Culture Yeast.
J. De Angelo and K. J. Siebert, The Stroh Brewery Co., Detroit, MI 48207. Page 135.
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Changes in β-Amylase Enzymes of Barley During Malting.
D. E. LaBerge and B. A. Marchylo, Grain Research Laboratory, Canadian Grain Commission, Winnipeg, Manitoba, Canada, R3C 3G8. Page 140.
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Development of a Hop with European Aroma Characteristics.
Alfred Haunold and Gail B. Nickerson, USDA-ARS and Oregon State University, Corvallis, OR 97331. Page 146.
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