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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 55, 1997 - Issue 3
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Original Articles

Requirements for Zinc, Manganese, Calcium, and Magnesium in Wort

Susan K. BrombergMiller Brewing Co., 3939 W. Highland Blvd., Milwaukee, WI53208-2866
,
Patricia A. BowerMiller Brewing Co., 3939 W. Highland Blvd., Milwaukee, WI53208-2866
,
G. R. DuncombeMiller Brewing Co., 3939 W. Highland Blvd., Milwaukee, WI53208-2866
,
Jeffrey FehringMiller Brewing Co., 3939 W. Highland Blvd., Milwaukee, WI53208-2866
,
LuAnn GerberMiller Brewing Co., 3939 W. Highland Blvd., Milwaukee, WI53208-2866
,
Vera K. LauMiller Brewing Co., 3939 W. Highland Blvd., Milwaukee, WI53208-2866
&
Murthy TataMiller Brewing Co., 3939 W. Highland Blvd., Milwaukee, WI53208-2866
 show all
Pages 123-128 | Published online: 06 Feb 2018

Citations (25)

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Read on this site (9)

Thijs Van Mieghem, Filip Delvaux, Sven Dekleermaeker & Scott J. Britton. (2022) Top of the Ferrous Wheel – The Influence of Iron Ions on Flavor Deterioration in Beer. Journal of the American Society of Brewing Chemists 0:0, pages 1-11.
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Marcus Pagenstecher, Carolina Maia & Mogens L. Andersen. (2021) Retention of Iron and Copper during Mashing of Roasted Malts. Journal of the American Society of Brewing Chemists 79:2, pages 138-144.
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Isaac O. Omari, Hannah M. Charnock, Alexa L. Fugina, Euan L. Thomson & J. Scott McIndoe. (2021) Magnesium-Accelerated Maillard Reactions Drive Differences in Adjunct and All-Malt Brewing. Journal of the American Society of Brewing Chemists 79:2, pages 145-155.
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P. C. Wietstock, T. Kunz, H. Waterkamp & F.-J. Methner. (2015) Uptake and Release of Ca, Cu, Fe, Mg, and Zn during Beer Production. Journal of the American Society of Brewing Chemists 73:2, pages 179-184.
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Tinne M. L. Dekoninck, Tom Mertens, Filip Delvaux & Freddy R. Delvaux. (2013) Influence of Beer Characteristics on Yeast Refermentation Performance during Bottle Conditioning of Belgian Beers. Journal of the American Society of Brewing Chemists 71:1, pages 23-34.
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Raffaele De Nicola & Graeme M. Walker. (2011) Zinc Interactions with Brewing Yeast: Impact on Fermentation Performance. Journal of the American Society of Brewing Chemists 69:4, pages 214-219.
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M. J. Edney, B. G. Rossnagel & V. Raboy. (2007) Effect of Low-Phytate Barley on Malt Quality, Including Mineral Loss, during Fermentation. Journal of the American Society of Brewing Chemists 65:2, pages 81-85.
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Lewis I. Ezeogu & James C. Ogbonna. (2005) Tryptic Digests of Sorghum Malt Sprouts: An Assessment of Their Usefulness as Organic Nitrogen Sources for the Yeast Saccharomyces Cerevisiae. Journal of the American Society of Brewing Chemists 63:2, pages 50-56.
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Gregory C. Kreder. (1999) Yeast Assimilation of Trub-Bound Zinc. Journal of the American Society of Brewing Chemists 57:4, pages 129-132.
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Articles from other publishers (16)

Arndt Nobis, Benjamin Berg, Martina Gastl & Thomas Becker. (2022) Changes in bioavailability of zinc during malting process and wort production. European Food Research and Technology 249:1, pages 157-165.
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Esben Due Yding, Marcus Pagenstecher, Jonas Trummer, Aleksander Poreda, Mogens L. Andersen & Birthe M. Jespersen. (2022) Effect of malting regimes on the malt quality of tritordeum for beer brewing. European Food Research and Technology 249:1, pages 95-102.
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Aneta Pater, Paweł Satora, Marek Zdaniewicz, Małgorzata Makarewicz & Karen Khachatryan. (2022) The Improvement of Reserve Polysaccharide Glycogen Level and Other Quality Parameters of S. cerevisiae Brewing Dry Yeasts by Their Rehydration in Water, Treated with Low-Temperature, Low-Pressure Glow Plasma (LPGP). Applied Sciences 12:6, pages 2909.
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Monika Sterczyńska, Marta Stachnik, Aleksander Poreda, Katarzyna Pużyńska, Joanna Piepiórka-Stepuk, Grzegorz Fiutak & Marek Jakubowski. (2021) Ionic composition of beer worts produced with selected unmalted grains. LWT 137, pages 110348.
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David Jenkins, Sue James, Frieda Dehrmann, Katherine Smart & David Cook. (2021) The influence of yeast strain on the oxidative stability of beer. Journal of the Institute of Brewing 127:3, pages 248-255.
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Edyta Kordialik‐Bogacka, Paulina Bogdan & Aneta Ciosek. (2018) Effects of quinoa and amaranth on zinc, magnesium and calcium content in beer wort. International Journal of Food Science & Technology 54:5, pages 1706-1712.
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Deepak Kumar, Anna-Sophie Hager, Alberto Sun, Winok Debyser, Bruno Javier Guagliano & Vijay Singh. (2019) Improving Fermentation Rate during Use of Corn Grits in Beverage Alcohol Production. Beverages 5:1, pages 5.
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Ernesto Franco-Luesma & Vicente Ferreira. (2016) Reductive off-odors in wines: Formation and release of H2S and methanethiol during the accelerated anoxic storage of wines. Food Chemistry 199, pages 42-50.
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Victoria J. Gauci, Anthony G. Beckhouse, Victoria Lyons, Eric J. Beh, Peter J. Rogers, Ian W. Dawes & Vincent J. Higgins. (2009) Zinc starvation induces a stress response in Saccharomyces cerevisiae âthat is mediated by the Msn2p and Msn4p transcriptional activators . FEMS Yeast Research 9:8, pages 1187-1195.
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Dilek Soyuduru, Mübeccel Ergun & Ayşe Tosun. (2008) Application of a Statistical Technique to Investigate Calcium, Sodium, and Magnesium Ion Effect in Yeast Fermentation. Applied Biochemistry and Biotechnology 152:2, pages 326-333.
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Ayşe Tosun & Mübeccel Ergun. (2008) Effect of Zeolite NaY and Ca-Montmorillonite on Ethanol Production Using Synthetic Molasses. Applied Biochemistry and Biotechnology 144:2, pages 161-168.
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Raffaele De Nicola, Lucie A. Hazelwood, Erik A. F. De Hulster, Michael C. Walsh, Theo A. Knijnenburg, Marcel J. T. Reinders, Graeme M. Walker, Jack T. Pronk, Jean-Marc Daran & Pascale Daran-Lapujade. (2007) Physiological and Transcriptional Responses of Saccharomyces cerevisiae to Zinc Limitation in Chemostat Cultures . Applied and Environmental Microbiology 73:23, pages 7680-7692.
Crossref
A. Oñate-jaén, D. Bellido-milla & M.P. Hernández-artiga. (2006) Spectrophotometric methods to differentiate beers and evaluate beer ageing. Food Chemistry 97:2, pages 361-369.
Crossref
. 2006. Brewing Yeast and Fermentation. Brewing Yeast and Fermentation 586 637 .
Mariana CVENGROSCHOVÁ & Daniela ŠMOGROVIČOVÁ. (2004) Wort Preparation and its Influence to Fermentation and Beer Properties.. Kvasny Prumysl 50:3, pages 70-75.
Crossref
Elizabeth M. K. Rees & Graham G. Stewart. (1998) STRAIN SPECIFIC RESPONSE OF BREWER'S YEAST STRAINS TO ZINC CONCENTRATIONS IN CONVENTIONAL AND HIGH GRAVITY WORTS*. Journal of the Institute of Brewing 104:4, pages 221-228.
Crossref

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