Volume 47
A New Approach to Ethanol Measurement in Alcoholic Beverages.
W. J. Criddle and K. W. Parry, School of Chemistry and Applied Chemistry, University of Wales College of Cardiff, Cardiff, U.K., and T. P. Jones, Lion Laboratories Ltd., Barry, S. Glamorgan, U.K.. Page 1.
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The Structures of Humulene Diepoxides Found in Hops and Beer.
Val E. Peacock and Max L. Deinzer, Department of Agricultural Chemistry, Oregon State University, Corvallis, OR97331. Page 4.
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Headspace Gas Chromatographic Analysis of Sulfur Dioxide in Beer.
Lourdes R. Moreno and Pablo I. de la Vega, Research and Development, Brewing Technical Directorate, San Miguel Corporation, Metro Manila, Philippines. Page 6.
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Examination of Beer Carbonyls as Their Oximes by Gas Chromatography-Mass Spectrometry.
R. L. Barker, P. Pipasts, and D. E. F. Gracey, Research Department, Labatt Brewing Company Limited, London, Ontario, Canada N6A 4M3. Page 9.
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The New Tepral Method for Malt Extract Determination.
Manfred Moll, Michel Lenoel, Roland Flayeux, Sylvie Laperche, Dominique Leclerc, and Gérard Baluais. Page 14.
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Correlation of Sensory and Instrumental Data in Elucidating the Effect of Varietal Differences on Hop Flavor in Beer.
Terry L. Peppard, Sharon A. Ramus, Cathy A. Witt, and K. J. Siebert, The Stroh Brewery Company, Detroit, MI 48207. Page 18.
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The Influence of Barley Lectins on Yeast Flocculation.
V. E. Herrera, Department of Microbiology, University of the Witwatersrand, Johannesburg, and B. D. Axcell, The South African Breweries Ltd. Isando, South Africa. Page 29.
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Effect of Hopping on the Headspace Volatile Composition of Beer.
Aki A. Murakami, Sydney Rader, Etzer Chicoye, and Henry Goldstein, Miller Brewing Company, Technical Center, 3939 West Highland Blvd., Milwaukee, WI 53201. Page 35.
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Alternative Method for Analysis of Total Protein Using the Nitrogen Determinator.
Alan Foster, Adolph Coors Company, Golden, Colorado 80401. Page 42.
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The Malting and Brewing Quality of Crosses of Barley Anthocyanogen-Free Mutants.
J. D. C. Figueroa, M. A. Madson, and B. L. D'Appolonia, Cereal Science and Food Technology, North Dakota State University, Fargo 58105-5728. Page 44.
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The Role of Free Radicals in Beer Oxidation.
Hirotaka Kaneda, Yukinobu Kano, Toshihiko Osawa, Shunro Kawakishi, and Kohzo Kamada. Page 49.
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NOTE
Rapid Determination of β-Glucan in Wort by Flow Injection Analysis.
Kevin J. Switala and Karl G. Schick, FIAtron Systems, Oconomowoc, WI 53066, and Aaron Griffith and Bruce R. Sebree, Fleischmann-Kurth Malting Company, Milwaukee, WI 53219. Page 54.
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Evaluation of a Colorimetric Method for Determination of Ascorbates in Beer.
James J. Kelley and K. J. Siebert, The Stroh Brewery Company, Detroit, MI 48207. Page 57.
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Hop Utilization in the Brewery-An Interbrewery Comparison.
Tove Jacobsen and Tore Hage, Brewing Industry Research Institute, Oslo, Norway, and Rune Kristensen and Karl E. Malterud, Department of Pharmacy, University of Oslo, Oslo, Norway. Page 62.
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Determination of Aluminum in Beer by Graphite Furnace Atomic Absorption Spectrometry.
Herbert P. Wagner and Michael J. McGarrity, Labatt Brewing Company Limited, Research Department, London, Ontario, Canada N6A 4M3. Page 68.
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Evaluation and Adaptation of a Membrane Filter Technique for Detection of Clostridium perfringens.
Alan Foster and Mary Rankin, Adolph Coors Company, Golden, CO 80401. Page 70.
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Detection of Mixtures of Lager Yeast Strains by the Use of Selective Inhibitors in Solid Media.
Sergio Fernández, Luz Maria Almaguer, and J. Antolin Sierra, Cerveceria Cuauhtemoc S. A., P.O. Box 106, 64000 Monterrey, N. L. México. Page 73.
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Characterization and Mechanisms of Formation of Frozen Beer Precipitates.
Hiroshi Yamashita, Satomi Fujino, Shoei Aoyagi, and Yoshihiro Tsumura, Central Research Laboratories, Asahi Breweries Ltd., 13-1 Omori-kita 2-chome, Ota-ku, Tokyo 143, Japan, and Fujitaka Hayase and Hiromichi Kato, Department of Agricultural Chemistry, The University of Tokyo, Bunkyo-ku, Tokyo 113, Japan. Page 77.
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Malting Quality and Agronomic Characteristics of Selected Proanthocyanidin-free Barleys.
D. M. Wesenberg, Berne L. Jones, G. S. Robbins, and J. Cochran, USDA-ARS, P.O. Box AA, Aberdeen, ID 83210. Page 82.
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Expression of the Saccharomyces diastaticus STA1 Gene in Brewing Yeasts.
K. Sakai, S. Fukui, S. Yabuuchi, S. Aoyagi, and Y. Tsumura, Central Research Laboratories, Asahi Breweries Ltd., Ohmore-kita 2-13-1, Ohta-ku, Tokyo 143, Japan. Page 87.
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Microwave Digestion of Brewing Materials.
Stephen L. McCarthy, The Technical Center, Anheuser-Busch, Inc., One Busch Place, St. Louis, MO 63118. Page 91.
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The Use of Multivariate Analysis of Beer Aroma Volatile Compound Patterns to Discern Brand-to-Brand and Plant-to-Plant Differences.
K. J. Siebert and L. E. Stenroos, The Stroh Brewery Company, Detroit, MI 48207. Page 93.
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Wort Nitrogenous Sources-Their Use by Brewing Yeasts: A Review.
Erin S. C. O'Connor-Cox and W. M. (Mike) Ingledew, Applied Microbiology and Food Science Department, University of Saskatchewan, Saskatoon, SK, Canada S7N OWO. Page 102.
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Electrophoretic Banding Patterns of Chromosomal DNA from Yeasts.
Yoshihiro Takata, Junji Watari, Norio Nishikawa, and Kôzô Kamada, Research & Development Laboratories, Sapporo Breweries Ltd., Okatohme 10, Yaizu-shi, Shizuoka, 425 Japan. Page 109.
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Technical Committee and Subcommittee Reports
Report of the Technical Committee.
J. Munroe, Chairman; R. Burkhardt; S. Chan; A. Fraga; R. McCaig; and K. Siebert.. Page 114.
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Coordination of New and Alternate Methods of Analysis.
R. Jensen, Chairman; R. Burkhardt; S. Chan; R. Crumplen; S. Kenny; M. Lewis; L. Marinelli; G. Nelson; R. Siebel; K. Siebert; and J. Munroe (ex officio).
Corresponding Members: P. Buscemi, Bureau of Alcohol, Tobacco, and Firearms (BATF); S. Home, European Brewery Convention (EBC); R. Langford, Institute of Brewing (IoB); M. Nishigaki, Brewers Association of Japan (BAJ).. Page 116.
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International Methods.
D. Hysert, Chairman; S. Home (EBC); R. Jensen; J. Thorn; and J. Munroe (ex officio).. Page 117.
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Total Carbohydrates in Beer by HPLC.
M. Constant, Chairman; L. Barber; I. Hancock; T. Hassinger; L. Krynicki; T. Otterson; P. Schwarz; P. Smith; and R. Burkhardt (ex officio).. Page 118.
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Yeast Cell Counting by Electronic Means.
D. Bendiak, Chairman; D. Brown; R. Crumplen; C. Curran; K. Hansen; C. Martin; J. Middlekauff; K. Pearlstein; A. Pringle; I. Russell; P. Stassi; G. Wright; and A. Fraga (ex officio).. Page 119.
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XMACS Medium for Wild Yeast.
R. Crumplen, Chairman; D. Bendiak; R. Berndt; R. Brisson; P. Hatfield; S. Holmay; Y. Lin; J. Middlekauff; J. Mill; S. Muir; E. Van Engel; G. Wright; and R. McCaig (ex officio).. Page 120.
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Revised Methods of Hops Analysis.
J. Murphey, Chairman; E. Brown; P. Gales; S. Kenny; C. McLinn; M. Ono; I. Orban; M. Priest; N. Secondo; P. Wright; T. Yum, and R. Burkhardt (ex officio).. Page 122.
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Protein in Unhopped Wort by Spectrophotometry.
W. Pitz, Chairman; F. Barbero; T. Clark; B. Hardwick; S. Holmay; M. Joyce; H. Yasuda; P. Schwarz; A. Griffith; M. Wachter; T. Day; I. Orban; and R. McCaig (ex officio).. Page 124.
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Ethanol in Low-Alcohol Beers by Enzymatic Method.
J. Power, Chairman; P. A. Hedges; K. Kitahara; and K. Siebert (ex officio).. Page 125.
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Barley Pregermination by Fluorescein Dibutyrate.
R. Wall, Chairman; J. Dufour; T. Krajnik; P. Martindale; W. Pitz; M. Rehmanji; W. Swenson; D. Thomas; M. Wachter; J. Zenk; and K. Siebert (ex officio).. Page 126.
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Diastatic Power (Rapid Method).
G. Neserke, Chairman; E. Austin; D. Baker; J. Cuti; T. Day; B. Johannes; M. Joyce; H. Numata; W. Pitz; M. Rehmanji; D. Schaefer; M. Uchida; M. Wachter; T. Wisk; and S. Chan (ex officio).. Page 127.
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β-Glucans in Wort by Enzymatic Method.
A. Griffith, Chairman; J. Cuti; N. Fukui; A. Gosse; B. Hardwick; S. Holmay; S. Home; M. Izawa; M. Rehmanji; W. Pitz; M. Wachter; S. Chan (ex officio).. Page 129.
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SCABA Method for Alcohol and Original Gravity Content in Beer.
E. Austin, Chairman; M. Aquilina; L. Buckman; J. Droessler; R. Gagne; J. Kaczor; T. Kamiya; S. Kay; A. Kazelis; G. Neserke; K. Skinner; J. Wilson; and A. Fraga (ex officio).. Page 130.
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Analysis Check Services
Beer Analysis Check Service.
B. J. Morton, Manager; and A. Fraga, Technical Committee Liaison.. Page 133.
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Malt Analysis Check Service.
P. B. Schwarz, Manager; and S. H. Chan, Technical Committee Liaison.. Page 134.
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Hops Analysis Check Service.
G. Nickerson, Manager; and R. Burkhardt, Technical Committee Liaison.. Page 135.
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