Literature cited
- Briggs, D. E. The Principles of Mashing. In: Malts and Malting. Blackie Academic & Professional: London, 1998; pp 229–244.
- Henson, C. A.; Duke, S. H. Osmolyte Concentration as an Indicator of Malt Quality. J. Am. Soc. Brew. Chem. 2007, 65, 59–62. DOI: https://doi.org/10.1094/ASBCJ-2007-0112-01.
- Duke, S. H.; Henson, C. A. A Comparison of Barley Malt Quality Measurements and Malt Sugar Concentrations. J. Am. Soc. Brew. Chem. 2008, 66, 151–161.
- Duke, S. H.; Henson, C. A. Tracking the Progress of Congress Mashing with Osmolyte Concentration and Malt Extract Values in North American Barley Cultivars and Relationships between Wort Osmolyte Concentration, Malt Extract Value, and ASBC Measures of Malt Quality. J. Am. Soc. Brew. Chem. 2011, 69, 28–38. DOI: https://doi.org/10.1094/ASBCJ-2010-1210-01.
- Duke, S. H.; Henson, C. A. A Comparison of Barley Malt Amylolytic Enzyme Activities as Indicators of Malt Sugar Concentrations. J. Am. Soc. Brew. Chem. 2009, 67, 99–111. DOI: https://doi.org/10.1094/ASBCJ-2009-0311-01.
- Schmitt, M. R.; Budde, A. D. Making the Cut: Options for Making Initial Evaluations of Malting Quality in Barley. J. Am. Soc. Brew. Chem. 2010, 68, 183–194.
- Henson, C. A.; Duke, S. H. A Comparison of Standard and Nonstandard Measures of Malt Quality. J. Am. Soc. Brew. Chem. 2008, 66, 11–19. DOI: https://doi.org/10.1094/ASBCJ-2007-1210-01.
- Duke, S. H.; Henson, C. A. Tracking the Progress of Wort Sugar Production during Congress Mashing with North American Barley Cultivars and Comparisons to Wort Osmolyte Concentration and Malt Extract. J. Am. Soc. Brew. Chem. 2011, 69, 200–213. DOI: https://doi.org/10.1094/ASBCJ-2011-0829-01.
- Hu, S.; Fan, W.; Dong, J.; Yin, H.; Yu, J.; Liu, J.; Huang, S.; Huang, S.; Zhang, C. Validation and Application of Osmolyte Concentration as an Indicator to Evaluate Fermentability of Wort and Malt. J. Inst. Brew. 2017, 123, 488–496. DOI: https://doi.org/10.1002/jib.454.
- Bamforth, C. W. The Components of Barley and Their Degradation during Malting and Mashing. In Scientific Principles of Malting and Brewing. American Society of Brewing Chemists: St. Paul, MN, 2006; pp 45–47.
- Sun, Z.; Henson, C. A. Degradation of Native Starch Granules by Barley Alpha-Glucosidases. Plant Physiol. 1990, 94, 320–327. DOI: https://doi.org/10.1104/pp.94.1.320.
- Sun, Z.; Henson, C. A. A Quantitative Assessment of the Importance of Barley Seed α-Amylase, β-Amylase, Debranching Enzyme, and α-Glucosidase in Starch Degradation. Arch. Biochem. Biophys. 1991, 284, 298–305. DOI: https://doi.org/10.1016/0003-9861(91)90299-X.
- Duke, S. H.; Henson, C. A.; Bockelman, H. E. Comparisons of Modern U.S. and Canadian Malting Barley Cultivars with Those from Pre-Prohibition: III. Wort Sugar Production during Mashing. J. Am. Soc. Brew. Chem. 2018, 76, 96–111.
- American Society of Brewing Chemists. Methods of Analysis, Rev. 8th ed. ASBC: St. Paul, MN; 1996. https://www.asbcnet.org/methods/pages/.
- Duke, S. H.; Henson, C. A.; Bockelman, H. E. Comparisons of Modern U.S. and Canadian Malting Barley Cultivars with Those from pre-Prohibition: malt Extracts and Osmolyte Concentration. J. Am. Soc. Brew. Chem. 2017, 75, 85–92.
- Muslin, E. H.; Karpelenia, C. B.; Henson, C. A. The Impact of Thermostable α-Glucosidase on the Production of Fermentable Sugars during Mashing. J. Am. Soc. Brew. Chem. 2003, 61, 142–145. DOI: https://doi.org/10.1094/ASBCJ-61-0142.
- Clark, S. E.; Hayes, P. M.; Henson, C. A. Effects of Single Polynucleotide Polymorphisms in the β-Amylase1 Alleles from Barley on Functional Properties of the Enzymes. Platelets Physiol. Biochem. 2003, 41, 798–804. DOI: https://doi.org/10.1016/S0981-9428(03)00118-9.
- American Malting Barley Association, Inc. Malting Barley Breeding Guidelines/Ideal Commercial Malt Criteria, June 2019. www.AMBAinc.org.
- Duke, S. H.; Vinje, M. A.; Henson, C. A. A Comparison of Amylolytic Enzyme Activities and β-Amylases with Differing Bmy1 Intron III Alleles to Osmolyte Concentration and Malt Extract during Congress Mashing with North American Barley Cultivars. J. Am. Soc. Brew. Chem. 2012, 70, 230–248.
- Briggs, D. E.; Hough, J. S.; Stevens, R.; Young, T. W. The Chemistry and Biochemistry of Mashing. In Malts and Brewing Science, Vols. 1: Malt and Sweet Wort. Chapman and Hall: London, 1981; pp 254–303.
- Henson, C. A.; Duke, S. H. Maltose Effects on Barley Malt Diastatic Power Enzyme Activity and Thermostability at High Isothermal Mashing Temperatures: I. β-Amylase. J. Am. Soc. Brew. Chem. 2016, 74, 100–112.
- Henson, C. A.; Vinje, M. A.; Duke, S. H. Maltose Effects on Barley Malt β-Amylase Activity and Thermostability at Low Isothermal Mashing Temperatures. J. Am. Soc. Brew. Chem. 2020, 78, 207–218. DOI: https://doi.org/10.1080/03610470.2020.1738811.
- Duke, S. H.; Vinje, M. A.; Henson, C. A. Comparisons of Amylolytic Enzyme Activities and β-Amylases with Differing Bmy1 Intron Alleles to Osmolyte Concentration and Malt Extract during Congress Mashing with North American Barley Cultivars. J. Am. Soc. Brew. Chem. 2013, 71, 193–207. DOI: https://doi.org/10.1094/ASBCJ-2013-0912-01.
- Ekberg, J.; Rautio, J.; Mattinen, L.; Vidgren, V.; Londesborough, J.; Gibson, B. R. Adaptive Evolution of the Lager Brewing Yeast Saccharomyces pastorianus for Improved Growth under Hyperosmotic Conditions and Its Influence on Fermentation Performance. FEMS Yeast Res. 2013, 13, 335–349. DOI: https://doi.org/10.1111/1567-1364.12038.
- Huuskonen, A.; Markkula, T.; Vidgren, V.; Lima, L.; Mulder, L.; Geurts, W.; Walsh, M.; Londesborough, J. Selection from Industrial Lager Yeast Strains of Variants with Improved Fermentation Performance in Very-High-Gravity Worts. Appl. Environ. Microbiol. 2010, 76, 1563–1573. DOI: https://doi.org/10.1128/AEM.03153-09.
- Yu, Z.; Zhao, M.; Li, H.; Zhao, H.; Zhang, Q.; Wan, C.; Li, H. A Comparative Study on Physiological Activities of Lager and Ale Brewing Yeasts under Different Gravity Conditions. Biotechnol. Bioprocess. Eng. 2012, 17, 818–826. DOI: https://doi.org/10.1007/s12257-011-0658-6.
- Lei, H.; Zhao, H.; Yu, Z.; Zhao, M. Effects of Wort Gravity and Nitrogen Level on Fermentation Performance of Brewer’s Yeast and the Formation of Flavor Volatiles. Appl. Biochem. Biotechnol. 2012, 166, 1562–1574. DOI: https://doi.org/10.1007/s12010-012-9560-8.
- Vinje, M. A.; Duke, S. H.; and.; Henson, C. A. A Comparison of Factors Involved in Starch Degradation in Barley Germination under Laboratory and Malting Conditions. J. Am. Soc. Brew. Chem. 2015, 73, 195–205. DOI: https://doi.org/10.1094/ASBCJ-2015-0318-01.
- Arakawa, T.; Timasheff, S. N. Stabilization of Protein Structure by Sugars. Biochemistry 1982, 21, 6536–6544. DOI: https://doi.org/10.1021/bi00268a033.
- Duke, S. H.; Schrader, L. E.; Miller, M. G. Low Temperature Effects on Soybean (Glycine max [L.] Merr. Cv. Wells) Mitochondrial Respiration and Several Dehydrogenases during Imbibition and Germination. Plant Physiol. 1977, 60, 716–722. DOI: https://doi.org/10.1104/pp.60.5.716.