Advanced search
Publication Cover
Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 72, 2014 - Issue 3
Submit an article Journal homepage
319
Views
17
CrossRef citations to date
0
Altmetric
Original Articles

The Influence of Malt Quality on Malt Brewing and Barley Quality on Barley Brewing with Ondea Pro, Compared by Small-Scale AnalysisFootnote1

D. E. EvansSchool of Biological Sciences, University of Tasmania, Private Bag 55, Hobart, TAS7001, AustraliaCorrespondence[email protected]
,
K. ReddSchool of Biological Sciences, University of Tasmania, Private Bag 55, Hobart, TAS7001, Australia
,
S. E. HaraysmowAustralian Export Grains Innovation Centre, 3 Baron-Hay Ct, South Perth, WA6151, Australia
,
N. ElvigNovozymes A/S, Krogshoejvej 36, 2880Bagsvaerd, Denmark
,
N. MetzSouth East Premium Wheat Growers Association, PO Box 365, Esperance, WA6450, Australia
&
A. KoutoulisSchool of Biological Sciences, University of Tasmania, Private Bag 55, Hobart, TAS7001, Australia
Pages 192-207 | Published online: 05 Feb 2018

Citations (17)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (4)

David Evan Evans, Susan Stewart, Doug Stewart, Zhongping Han, Yonghong Han & Jason A. Able. (2022) Profiling Malt Enzymes Related to Impact on Malt Fermentability, Lautering and Beer Filtration Performance of 94 Commercially Produced Malt Batches. Journal of the American Society of Brewing Chemists 80:4, pages 413-426.
Read now
Cajetan Geißinger, Martina Gastl & Thomas Becker. (2022) Enzymes from Cereal and Fusarium Metabolism Involved in the Malting Process – A Review. Journal of the American Society of Brewing Chemists 80:1, pages 1-16.
Read now
Harmonie M. Bettenhausen, Amanda Benson, Scott Fisk, Dustin Herb, Javier Hernandez, Juyun Lim, Sue H. Queisser, Thomas H. Shellhammer, Veronica Vega, Linxing Yao, Adam L. Heuberger & Patrick M. Hayes. (2020) Variation in Sensory Attributes and Volatile Compounds in Beers Brewed from Genetically Distinct Malts: An Integrated Sensory and Non-Targeted Metabolomics Approach. Journal of the American Society of Brewing Chemists 78:2, pages 136-152.
Read now
D. Evan Evans & Glen P. Fox. (2017) Comparison of Diastatic Power Enzyme Release and Persistence during Modified Institute of Brewing 65°C and Congress Programmed Mashes. Journal of the American Society of Brewing Chemists 75:4, pages 302-311.
Read now

Articles from other publishers (13)

Victor O. Iwuoha & Christian I. Abuajah. (2022) Sprouted sweet potato flour as a saccharification enhancer to improve the brewing properties of pearl millet malt. Journal of the Institute of Brewing 128:2, pages 52-58.
Crossref
Yin Wang & Lingzhen Ye. (2021) Haze in Beer: Its Formation and Alleviating Strategies, from a Protein–Polyphenol Complex Angle. Foods 10:12, pages 3114.
Crossref
Carlo Antonio Ng, Michaela Poštulková, Dagmar Matoulková, Vratislav Psota, Ivo Hartman & Tomas Branyik. (2021) Methods for suppressing Fusarium infection during malting and their effect on malt quality. Czech Journal of Food Sciences 39:5, pages 340-359.
Crossref
Raquel Cadenas, Isabel Caballero, Dieudonné Nimubona & Carlos A. Blanco. (2021) Brewing with Starchy Adjuncts: Its Influence on the Sensory and Nutritional Properties of Beer. Foods 10:8, pages 1726.
Crossref
Marta Izydorczyk, Shin Nam, Arzoo Sharma & Jerry Kletke. (2021) Exploring dry grain fractionation as a means to valorize high‐protein malting barley. Cereal Chemistry 98:4, pages 840-850.
Crossref
Topwe Milongwe Mwene-Mbeja. (2020) Chemistry of Organic Compounds in the Beer Production. Edelweiss Journal of Food Science and Technology, pages 32-35.
Crossref
Milongwe Mwene-Mbeja Topwe. (2020) Chemistry of Organic Compounds in the Beer Production. Edelweiss Journal of Food Science and Technology, pages 32-35.
Crossref
Junmei Wang, Jianming Yang, Wei Hua, Xiaojian Wu, Jinghuan Zhu, Yi Shang & Meixue Zhou. (2018) QTL Mapping Reveals the Relationship between Pasting Properties and Malt Extract in Barley. International Journal of Molecular Sciences 19:11, pages 3559.
Crossref
Russell Gordon, Aoife Power, James Chapman, Shaneel Chandra & Daniel Cozzolino. (2018) A Review on the Source of Lipids and Their Interactions during Beer Fermentation that Affect Beer Quality. Fermentation 4:4, pages 89.
Crossref
Glen Fox. 2018. Starch in Food. Starch in Food 633 659 .
D. Cozzolino & S. Degner. (2016) An overview on the role of lipids and fatty acids in barley grain and their products during beer brewing. Food Research International 81, pages 114-121.
Crossref
N. Davies. 2016. Brewing Materials and Processes. Brewing Materials and Processes 1 25 .
Xiaolei Wang, Xuelei Zhang, Shengguan Cai, Lingzhen Ye, Meixue Zhou, Zhonghua Chen, Guoping Zhang & Fei Dai. (2015) Genetic Diversity and QTL Mapping of Thermostability of Limit Dextrinase in Barley. Journal of Agricultural and Food Chemistry 63:14, pages 3778-3783.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.