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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 71, 2013 - Issue 4
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Original Articles

Wort FAN – Its Characteristics and Importance during FermentationFootnote1

Graham G. StewartThe International Centre for Brewing and Distilling (ICBD), Heriot-Watt University, Riccarton, Edinburgh, Scotland, UK, EH14 4ASCorrespondence[email protected]
,
Annie HillThe International Centre for Brewing and Distilling (ICBD), Heriot-Watt University, Riccarton, Edinburgh, Scotland, UK, EH14 4AS
&
Christoforos LekkasThe International Centre for Brewing and Distilling (ICBD), Heriot-Watt University, Riccarton, Edinburgh, Scotland, UK, EH14 4AS
Pages 179-185 | Published online: 05 Feb 2018

Citations (20)

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Marta S. Izydorczyk, Ana Badea & Aaron D. Beattie. (2023) Physicochemical Properties and Malting Potential of New Canadian Hulless Barley Genotypes. Journal of the American Society of Brewing Chemists 81:2, pages 299-307.
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Andrew Marcus & Glen Fox. (2023) Malting and Wort Production Potential of the Novel Grain Kernza (Thinopyrum intermedium). Journal of the American Society of Brewing Chemists 81:2, pages 308-318.
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Fotini Drosou, Katerina Anastasakou, Panagiotis Tataridis, Vassilis Dourtoglou & Vassiliki Oreopoulou. (2023) Evaluation of Commercial Strains of Torulaspora delbrueckii in Beer Production. Journal of the American Society of Brewing Chemists 81:2, pages 211-220.
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Carolina Maia, Solon Cunha, Winok Debyser & David Cook. (2023) Impacts of Adjunct Incorporation on Flavor Stability Metrics at Early Stages of Beer Production. Journal of the American Society of Brewing Chemists 81:1, pages 54-65.
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Outmane Bouhlal, Jean Raymond Affricot, Damiano Puglisi, Adil El-Baouchi, Fatima El Otmani, Mostafa Kandil, Abdellatif Hafidi, Mesut Keser, Miguel Sanchez-Garcia & Andrea Visioni. (2022) Malting Quality of ICARDA Elite Winter Barley (Hordeum vulgare L.) Germplasm Grown in Moroccan Middle Atlas. Journal of the American Society of Brewing Chemists 80:4, pages 401-412.
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Katherine A. Thompson-Witrick & Eric Pitts. (2020) Nitrogen Content in Craft Malts: Effects on Total Ester Concentration in Beer. Journal of the American Society of Brewing Chemists 78:4, pages 308-313.
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Konstantin Bellut, Maximilian Michel, Mathias Hutzler, Martin Zarnkow, Fritz Jacob, David P. De Schutter, Luk Daenen, Kieran M. Lynch, Emanuele Zannini & Elke K. Arendt. (2019) Investigation into the Potential of Lachancea fermentati Strain KBI 12.1 for Low Alcohol Beer Brewing. Journal of the American Society of Brewing Chemists 77:3, pages 157-169.
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Konstantin Bellut & Elke K. Arendt. (2019) Chance and Challenge: Non-Saccharomyces Yeasts in Nonalcoholic and Low Alcohol Beer Brewing – A Review. Journal of the American Society of Brewing Chemists 77:2, pages 77-91.
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Graham G. Stewart. (2015) Seduced by Yeast. Journal of the American Society of Brewing Chemists 73:1, pages 1-21.
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C. Lekkas, A. E. Hill & G. G. Stewart. (2014) Extraction of FAN from Malting Barley during Malting and Mashing. Journal of the American Society of Brewing Chemists 72:1, pages 6-11.
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Articles from other publishers (10)

Hellie Gonu, Martin Zarnkow & Ulaiwan Withayagiat. (2023) Wet vacuum impregnation assisted in malting; its implication on steeping degree, germination energy and malt properties. International Journal of Food Science & Technology 58:8, pages 4186-4195.
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Hayden Koller & Lewis B. Perkins. (2022) Brewing and the Chemical Composition of Amine-Containing Compounds in Beer: A Review. Foods 11:3, pages 257.
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Chigozie E. Ofoedu, Chibugo Q. Akosim, Jude O. Iwouno, Chioma D. Obi, Ivan Shorstkii & Charles Odilichukwu R. Okpala. (2021) Characteristic changes in malt, wort, and beer produced from different Nigerian rice varieties as influenced by varying malting conditions. PeerJ 9, pages e10968.
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Cheng Wang, Jingxia Tu, Jianqin Hao, Jing Liu, Deliang Wang, Dan Xiong & Yanqing Zhang. (2020) Factors influencing proteinase A activity during the production of unpasteurised beer. Journal of the Institute of Brewing 127:1, pages 41-48.
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Yunxia Fang, Xiaoqin Zhang & Dawei Xue. (2019) Genetic Analysis and Molecular Breeding Applications of Malting Quality QTLs in Barley. Frontiers in Genetics 10.
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Annie Hill & Graham Stewart. (2019) Free Amino Nitrogen in Brewing. Fermentation 5:1, pages 22.
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Yongjing Zhou, Huirong Yang, Xuyan Zong, Chun Cui, Lixia Mu & Haifeng Zhao. (2018) Effects of wheat gluten hydrolysates fractionated by different methods on the growth and fermentation performances of brewer's yeast under high gravity fermentation. International Journal of Food Science & Technology 53:3, pages 812-818.
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Paulina Bogdan & Edyta Kordialik-Bogacka. (2017) Alternatives to malt in brewing. Trends in Food Science & Technology 65, pages 1-9.
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Graham G. StewartGraham G. Stewart. 2017. Brewing and Distilling Yeasts. Brewing and Distilling Yeasts 49 54 .
Graham Stewart. (2016) Saccharomyces species in the Production of Beer. Beverages 2:4, pages 34.
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