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Proceedings. Annual meeting - American Society of Brewing Chemists Volume 23, 1965 - Issue 1: Proceedings of the Annual Meeting 1965
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Original Articles

Phenolic Characteristics in Brewing. III. The Role of Yeast

D. D. BrumstedJ. E. Siebel Sons' Company, Inc., Chicago, Ill.
,
A. F. LautenbachJ. E. Siebel Sons' Company, Inc., Chicago, Ill.
&
D. B. WestJ. E. Siebel Sons' Company, Inc., Chicago, Ill.
Pages 142-145 | Published online: 31 Jul 2018

Citations (11)

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Yunqian Cui, Jing Cao, Zimeng Wu & Junjie Du. (2023) The Effects of Harvesting Methods and Crop Numbers of Top-Fermenting Yeasts on the Flavor of Wheat Beer. Journal of the American Society of Brewing Chemists 81:3, pages 366-373.
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Articles from other publishers (10)

Daniel W. M. Kerruish, Paul Cormican, Elaine M. Kenny, Jessica Kearns, Eibhlin Colgan, Chris A. Boulton & Sandra N. E. Stelma. (2024) The origins of the Guinness stout yeast. Communications Biology 7:1.
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Yasuyuki Hashidoko, Mimako Urashima, Tadashi Yoshida & Junya Mizutani. (2014) Decarboxylative Conversion of Hydroxycinnamic Acids by Klebsiella oxytoca and Erwinia uredovora , Epiphytic Bacteria of Polymnia sonchifolia Leaf, Possibly Associated with Formation of Microflora on the Damaged Leaves . Bioscience, Biotechnology, and Biochemistry 57:2, pages 215-219.
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Philip G. Meaden & Niina R. Taylor. (1991) CLONING OF A YEAST GENE WHICH CAUSES PHENOLIC OFF-FLAVOURS IN BEER. Journal of the Institute of Brewing 97:5, pages 353-357.
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C. F. A. Hope. (1987) CINNAMIC ACID AS THE BASIS OF A MEDIUM FOR THE DETECTION OF WILD YEASTS. Journal of the Institute of Brewing 93:3, pages 213-215.
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I. Russell, I. F. Hancock & G. G. Stewart. (2018) Construction of Dextrin Fermentative Yeast Strains That Do Not Produce Phenolic Off-Flavors in Beer. Journal of the American Society of Brewing Chemists 41:2, pages 45-51.
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P. A. Thurston & R. S. Tubb. (1981) SCREENING YEAST STRAINS FOR THEIR ABILITY TO PRODUCE PHENOLIC OFF-FLAVOURS: A SIMPLE METHOD FOR DETERMINING PHENOLS IN WORT AND BEER. Journal of the Institute of Brewing 87:3, pages 177-179.
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Roland Tressl, Tibor Kossa, Roland Renner & Hans K�ppler. (1976) Gaschromatographisch-massenspektrometrische Untersuchungen �ber die Bildung von Phenolen und aromatischen Kohlenwasserstoffen in LebensmittelnGas chromatographic-mass spectrometric investigations on the formation of phenolic and aromatic hydrocarbons in food. Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 162:2, pages 123-130.
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A. P. Maule & P. D. Thomas. (1973) STRAINS OF YEAST LETHAL TO BREWERY YEASTS. Journal of the Institute of Brewing 79:2, pages 137-141.
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P. Margalith & Y. Schwartz. 1970. 35 88 .
Frank C. Dallos, Albert F. Lautenbach & Dwight B. West. (2018) Phenolic Characteristics in Brewing V. Determination of Phenolic Compounds by Gas Chromatography. Proceedings. Annual meeting - American Society of Brewing Chemists 25:1, pages 103-109.
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