Volume 49
Analytical Methods for Beer Flavor Control.
Shuso Sakuma, Sachiko Hayashi, and Keita Kobayashi, Technology Development Dept., Beer Division, Kirin Brewery Co. Ltd., 17-1 Namamugi 1-chome, Tsurumi-ku, Yokohama-shi, 230 Japan. Page 1.
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Butyric Acid Off-Flavors in Beer: Origins and Control.
D. B. Hawthorne, R. D. Shaw, D. F. Davine, and T. E. Kavanagh, Carlton & United Breweries Limited/Foster's Brewing Group, Melbourne, Australia, and B. J. Clarke, Foster's Brewing Group, Melbourne, Australia. Page 4.
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Malt Extract: Relationship of Chemical Composition to Fermentability.
J. Paik, N. H. Low, and W. M. Ingledew, Department of Applied Microbiology and Food Science, University of Saskatchewan, Saskatoon, Canada S7N 0W0. Page 8.
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Foam Stability and Physicochemical Properties of Beer.
Katsuaki Maeda, Shigehisa Yokoi, Kozo Kamada, and Minoru Kamimura, Brewing Research Laboratories, Sapporo Breweries Ltd., Yaizu, Shizuoka, Japan 425. Page 14.
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Direct Potentiometry of Ethanol in Alcoholic Beverages Using Ion-Selective Electrodes.
G. J. Kakabadse, M. S. Al-Aziz, M. R. O. Karim, R. Perry, and A. E. Tipping, Department of Chemistry, University of Manchester Institute of Science and Technology, P.O. Box 88, Manchester, M6O 1QD, UK; and J. Cabral and A. P. Carvalho, Department of Chemistry, University of Oporto, Portugal. Page 19.
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The Effect of Carbon Dioxide Partial Molal Volume on Beer Density.
Hugo Patino, Ernst A. Kemper, Robert Lincoln, and Walter L. Michener, Coors Brewing Co., Golden, CO 80401. Page 23.
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Determination of Zinc in Wort and Beer by Graphite Furnace Atomic Absorption Spectroscopy.
Herbert P. Wagner, Karen Dalglish, and Michael J. McGarrity, Labatt Brewing Company Limited, Research Department, London, Ontario, Canada N6A 4M3. Page 28.
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In Vivo and In Vitro Investigations of the Synthesis of S-Methylmethionine During Barley Germination.
Monique Dethier, Bruno De Jaeger, Emmanuel Barszczak, and Jean-Pierre Dufour, Laboratory of Brewing Sciences and Technology, Catholic University of Louvain, Place Croix du Sud 2/Bte 7, B-1348 Louvain-la-Neuve, Belgium. Page 31.
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NOTE
A Modified Copper Medium for Wild Yeast Identification.
Dirk S. Bendiak, Molson Breweries, Technical Center, Mississauga, ON, Canada L5L 1J9. Page 38.
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Release of Haze Material from the Cell Walls of Agitated Yeast.
M. J. Lewis and W. M. Poerwantaro, Department of Food Science and Technology, University of California, Davis, CA 95616. Page 43.
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A New Model for the Regulation of Ester Synthesis by Alcohol Acetyltransferase in Saccharomyces cerevisiae During Fermentation.
P. Malcorps, J. M. Cheval, S. Jamil, and J. P. Dufour, Unité de Brasserie et des Industries Alimentaires, Université Catholique de Louvain, Place Croix du Sud 2/Bte 7, B-1348 Louvain-la-Neuve, Belgium. Page 47.
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Sensory Evaluation of the Mouthfeel of Beer.
Susan A. Langstaff, J.-X. Guinard, and M. J. Lewis, Department of Food Science and Technology, University of California, Davis, CA. Page 54.
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Sensory Characterization of Beer Flavor Using Cluster Analysis.
Masao Mawatari, Yoshiaki Nagashima, Takako Aoki, Toru Hirota, and Masataka Yamada, Technology Development Department, Beer Division, Kirin Brewery Co., Ltd., 26-1, Jingumae 6-chome, Shibuya-ku, Tokyo 150 Japan. Page 59.
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Carbohydrates in Brewing. I. Determination of Fermentable Sugars and Oligosaccharides in Wort and Beer by Partition High-Performance Liquid Chromatography.
M. Uchida, K. Nakatani, M. Ono, and K. Nagami, Suntory Ltd., Osaka 618, Japan. Page 65.
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Development of a Sturdy, Portable Instrument for the Rapid Determination of Alcohol in Beer.
Andrew Browne, Geoffrey Buckee, Roger Hammond, and John Nye, The Brewing Research Foundation, Nutfield, Redhill, Surrey, England RH1 4HY. Page 74.
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Experiences with a New Foam Stability Analyzer, System Carlsberg.
Lars Hallgren, Ib Rosendal, and Jan Nørager Rasmussen, Carlsberg A/S, 100 Vesterfaelledvej, DK-1799 Copenhagen V, Denmark. Page 78.
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Impact of Yeast-Handling Procedures on Beer Flavor Development During Fermentation.
A. T. W. Pickerell, A. Hwang, and B. C. Axcell, The South African Breweries Ltd., Department of Research and Development, Box 782178, Sandton, 2146, Republic of South Africa. Page 87.
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Differentiation of U.S. Malting Barley Varieties by Electrophoresis of Esterase Enzymes.
Berne L. Jones and Scott Heisel, U. S. Department of Agriculture, Agricultural Research Service, Cereal Crops Research Unit, 501 N. Walnut St., Madison, WI 53705, and Department of Agronomy, University of Wisconsin, Madison 53706. Page 93.
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Effects of Aging on Hops and Liquid CO2 Hop Extracts.
M. A. Priest, J. A. Boersma, and S. A. Bronczyk, Pfizer Inc., Brewery Products, Milwaukee, WI 53212. Page 98.
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Current Progress in Sensory Analysis. A Review.
Morten C. Meilgaard, International Consultant, 2938 Moon Lake Drive, West Bloomfield, MI 48323. Page 101.
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Analysis of β-Glucans in Barley and Malt: A Comparison of Four Methods.
S. E. Ullrich and J. A. Clancy, Department of Crop and Soil Sciences, Washington State University, Pullman, WA 99164-6420, and J. G. Cuti, Jr., and C. M. Tompkins, Great Western Malting Co., Box 1529, Vancouver, WA 98663-1529. Page 110.
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A Simplified Method for Synthesis of Tetrahydroiso-α-acid Standards for High-Performance Liquid Chromatography.
Bruce A. Hay and John W. Homiski, Pfizer Central Research, Groton, CT 06340, and Matthew A. Priest, Pfizer Brewery Products Division, Milwaukee, WI 53212. Page 115.
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Rapid and Objective Methods for the Estimation of Pregermination and Viability in Barley.
W. J. Pitz, Canada Malting Co. Ltd., Toronto, Canada, M9B 6J8. Page 119.
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Testing for Sensory Threshold of Added Substances.
Morten C. Meilgaard, International Consultant, 2938 Moon Lake Drive, West Bloomfield, MI 48323. Page 128.
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Effect of Abscisic Acid Analogs on Extract Yield, α-Amylase, and Diastatic Power During Malting of Barley.
Yueshu Li and Mustafa Rehmanji, Prairie Malt Ltd., Biggar, Saskatchewan, Canada, S0K 0M0, Suzanne R. Abrams, Plant Biotechnology Institute, National Research Council, Saskatoon, Canada, and Lawrence V. Gusta, Crop Development Centre, University of Saskatchewan, Saskatoon, Canada. Page 135.
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The Role of Copper, Oxygen, and Polyphenols in Beer Flavor Instability.
A. J. Irwin, and R. L. Barker, and P. Pipasts, Brewing Research Department, John Labatt Ltd., 150 Simcoe St., London, ON, Canada N6A 4M3. Page 140.
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COMMUNICATION TO THE EDITOR
ASBC Collaborative Study on Aluminum in Beer by Graphite Furnace Atomic Absorption Spectrophotometry.
Page 151.
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Kinetic Analysis of Ester Formation During Beer Fermentation.
Kazuo Nakatani, Nobuyuki Fukui, Kenzoh Nagami, and Mamoru Nishigaki, Suntory Ltd., Osaka 618, Japan. Page 152.
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Partial Purification and Characterization of Two Barley Fractions That Inhibit Malt Endoproteinases.
Berne L. Jones, U.S. Department of Agriculture, Agricultural Research Service, Cereal Crops Research Unit, Madison, WI 53705, and Department of Agronomy, University of Wisconsin, Madison, WI 53706; Laurie A. Marinac, U.S. Department of Agriculture, Agricultural Research Service, Cereal Crops Research Unit, Madison.. Page 158.
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Sunstruck Flavor Formation in Beer.
Shuso Sakuma, Yukiko Rikimaru, Keita Kobayashi, and Masahiro Kowaka, Technology Development Department, Beer Division, Kirin Brewery Co. Ltd., 17-1 Namamugi 1-chome, Tsurumiku, Yokohama-shi, 230 Japan. Page 162.
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Technical Committee and Subcommittee Reports
Report of the Technical Committee.
R. McCaig, Chairman; J. Grigsby; J. Mueller; J. Munroe; G. Nelson; and D. Thomas.. Page 166.
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Coordination of New and Alternate Methods of Analysis.
R. Jensen, Chairman; R. Burkhardt; S. Chan; R. Crumplen; A. Fraga; S. Kenny; L. Marinelli; G. Nelson; I. Shelton; and R. McCaig (ex officio).
Corresponding Members: P. Buscemi, Bureau of Alcohol, Tobacco and Firearms (BATF); S. Home, European Brewery Convention (EBC); G. Buckee, Institute of Brewing (IoB); M. Mawatari, Brewers Association of Japan (BAJ).. Page 168.
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International Methods.
D. Hysert, Chairman; S. Home, European Brewery Convention (EBC); R. Jensen; J. Thorn; and R. McCaig (ex officio).. Page 169.
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Revised Methods of Malt Analysis.
S. Chan and R. Wall, Cochairmen; J. Cuti; R. Femmer; P. Frohmader; N. Fulei; B. Johannes; M. Joyce; S. Lie (EBC); K. Niece; I. Orban; M. Rahmanji; B. Sebree; W. Swenson; D. Thomas; J. Zenk; and J. Munroe (ex officio).. Page 170.
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Revised Methods of Diacetyl Analysis.
M. Morrison, Chairman; E. Brown; N. Mundy; and J. Munroe (ex officio).. Page 172.
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Aluminum in Beer by Graphite Furnace Atomic Absorption Spectrophotometry.
H. Wagner, Chairman; D. Baker, Institute of Brewing (IoB); C. Beach; C. Bradley; E. Brown; M. Brugmans; D. Edgar; S. Furukubo; B. Garvey; M. Kowaka, Brewers Association of Japan (BAJ); S. McCarthy; C. Priest-Bosnak; A. Sugishita; G. Whittaker; and J. Grigsby (ex officio).. Page 173.
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Media for Lactobacilli.
R. Crumplen, Chairman; D. Bendiak; C. Curran; L. DeBruyn; T. Dowhanick; P. Hedges; B. Hjørtshøj, European Brewery Convention (EBC); S. Holmay; G. Jansen; E. Van Engel; and J. Mueller (ex officio).. Page 174.
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Iron in Beer by Ferrozine Method.
S. McCarthy, Chairman; F. Barbero; G. Belleau; G. Buckee, Institute of Brewing (IoB); S. Giorno; M. Ayma Gongora; P. Gualdoni; P. Hedges; H. Hiratsu; K. Lakenburges; C. Manbeck; J. Maurer; N. Robinson; and J. Grigsby (ex officio).. Page 177.
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Report of the Packaging Division 1990-1991 Program.
G. Nelson, Chairman; R. McCaig (ex-officio).. Page 178.
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Diastatic Power (Rapid Method).
M. Joyce, Chairman; J. Cuti; R. Femmer; C. Judd; B. Johannes; S. Lie, European Brewery Convention (EBC); H. Numata; M. Rehmanji; D. Schaefer; A. Sugishita; W. Swenson; M. Wachter; K. Ziemba; and D. Thomas (ex officio).. Page 181.
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Enzymatic Method for Low Alcohol Concentrations in Malt Beverages.
C. Bartnett, Chairman; S. Bock; C. Curran; L. Gerber; S. Giorno; T. Hassinger; P. Hedges; K. Kitahara, Brewers Association of Japan (BAJ); R. Maruyama; K. Nakatani (BAJ); T. Otterson; C. Sall; I. Shelton; C. Wehmeier; B. Williams; and J. Mueller (ex officio).. Page 185.
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β-Glucan in Congress Wort by Fluorescence Method.
J. Cuti, Chairman; S. Bock; T. Day; M. Izawa; B. Jones; W. Ladish; R. Lewandowski; S. Lie (EBC); S. Lisbjerg; M. Munar; M. Rehmanji; H. Wagner; and D. Thomas (ex officio).. Page 187.
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Analysis Check Services
Beer Analysis Check Service.
B. J. Morton, Manager; and J. H. Grigsby, Technical Committee Liaison. Page 190.
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Hops Analysis Check Service.
S. T. Kenny, Manager; and J. Mueller, Technical Committee Liaison. Page 191.
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Malt Analysis Check Service.
P. B. Schwarz, Manager; and D. A. Thomas, Technical Committee Liaison.. Page 192.
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Water Analysis Check Service.
I. Clark, Manager; and J. Munroe, Technical Committee Liaison. Page 193.
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