Literature Cited
- Ayrapaa, T., Holmberg, J., and Sellman-Persson, G. Lipids and lipidsoluble substances in beer and wort. Proc. Congr. Eur. Brew. Conv. 8:286–294, 1961.
- Bloeck, S. Off-flavour of canned beer. Tech. Q. Master Brew. Assoc. Am. 25:84, 1988.
- Chen, E. C.-H. Utilization of wort fatty acids by yeast during fermentation. J. Am. Soc. Brew. Chem. 38:148–153, 1980.
- Chen, E. C.-H., Jamieson, A. M., and Van Gheluwe, G. The release of fatty acids as a consequence of yeast autolysis. J. Am. Soc. Brew. Chem. 38:13–18, 1980.
- Drost, B. W., van Eerde, P., Hoekstra, S. F., and Strating, J. Fatty acids and staling of beer. Proc. Congr. Eur. Brew. Conv. 13:451–458, 1971.
- Graveland, A., Pesman, L., and van Eerde, P. Enzymatic oxidation of linoleic acid in barley suspensions. Tech. Q. Master Brew. Assoc. Am. 9:98–104, 1972.
- Greehoff, K., and Wheeler, R. E. Evaluation of stale flavour and beer carbonyl development during normal and accelerated aging utilizing liquid and high pressure liquid chromatography. Proc. Congr. Eur. Brew. Conv. 18:405–412, 1981.
- Gunstone, F. D. Reaction of oxygen and unsaturated fatty acids. J. Am. Oil Chem. Soc. 61:441–447, 1984.
- Klopper, W. K., Tuning, B., and Vermeire, H. A. Free fatty acids in wort and beer. Proc. Congr. Eur. Brew. Conv. 15:659–667, 1975.
- MacPherson, J. K., and Buckee, G. K. Estimation of free fatty acids (C8–C18) in wort and beer. J. Inst. Brew. 80:540–544, 1974.
- Meilgaard, M., Ayma, M., and Ruano, J. I. A study of carbonyl compounds in beer. IV. Carbonyl compounds identified in heat-treated wort and beer. Proc. Am. Soc. Brew. Chem. 1971, pp. 219–229.
- O'Lenick, A. J., and Bilbo, R. E. Saturated liquid lubricant withstands aluminum forming. Res. Dev. 31:162–165, 1989.
- Pearlstein, K. M. Pilot-scale studies on extended aeration at fermentor fill. J. Am. Soc. Brew. Chem. 46:108–111, 1988.
- Powell, A. D. G., and Brown, I. H. The determination of beer components by gas-liquid chromatography. J. Inst. Brew. 72:261–265, 1966.
- Rosculet, G. Metabolic products of yeast fermentation: Organic aids, isolation, Separation, and Characterization. Proc. Am. Soc. Brew. Chem. 1969, pp. 127–138.
- Stenroos, L. E. The effects of time, temperature, and air on various finished beer components. Proc. Am. Soc. Brew. Chem. 1973, pp. 50–56.
- Stenroos, L., Wang, P., Siebert, K., and Meilgaard, M. Origin and formation of 2-nonenal in heated beer. Tech. Q. Master Brew. Assoc. Am. 13:227–232, 1976.
- Taylor, G. T., and Kirsop, B. H. Rapid methods for the analysis of the fatty acids of fermenting wort and beer (C6–C10) and yeast (C6–C18). J. Inst. Brew. 83:97–99, 1977.
- Taylor, G. T., and Kirsop, B. H. The origin of medium chain length fatty acids present in beer. J. Inst. Brew. 83:241–243, 1977.
- Taylor, G. T., Thurston, P. A., and Kirsop, B. H. The influence of lipids derived from malt spent grains on yeast metabolism and fermentation. J. Inst. Brew. 85:219–227, 1979.
- Trachman, H., and Saletan, L. T. Simplified determination of beer volatiles by gas chromatography. Proc. Am. Soc. Brew. Chem. 1969, pp. 19–28.
- Tripp, R. C., Timm, B., Iyer, M., Richardson, T., and Amundson, C. H. Free fatty acids and monocarbonyls in beer. Proc. Am. Soc. Brew. Chem. 1968, pp. 65–74.
- Wang, P. S., and Siebert, K. J. Determination of trans-2-nonenal in beer. Tech. Q. Master Brew. Assoc. Am. 11:110–117, 1974.
- Wang, P. S., and Siebert, K. J. The influence of various storage conditions on the formation of 2-nonenal in bottled beer. Proc. Am. Soc. Brew. Chem. 1974, pp. 47–49.
- Witt, P., and Rineheimer, W. A. Comparison of the extractable fatty acids of wort and beer. Proc. Am. Soc. Brew. Chem. 1965, pp. 146–150.