Literature Cited
- Amercian Society of Brewing Chemists. Report of Subcommittee on Beer Color Using Tristimulus Analysis. Journal 59:218–220, 2001.
- Araki, S., Kimura, T., Shimizu, C., Furusho, S., Takashio, M., and Shinotsuka, K. Estimation of antioxidative activity and its relationship to beer flavor stability. J. Am. Soc. Brew. Chem. 57:34–37, 1999.
- Bamforth, C. W., Muller, R. E., and Walker, M. D. Oxygen and oxygen radicals in malting and brewing: A review. J. Am. Soc. Brew. Chem. 51:79–88, 1993.
- Baxter, E. D. Lipoxidases in malting and brewing. J. Inst. Brew. 88:390–396, 1982.
- Bemmet, D. W. Speciality malts. Brewer 71:457–460, 1985.
- Billaud, C., Garcia, R., Boivin, P., and Nicola, J. Evolution des activités lipoxygénasique et polyphénoloxydasique de différentes variétés d'orge au cours du maltage. Proc. Congr. Eur. Brew. Conv. 26:159–166, 1997.
- Blenkinsop, P. The manufacture, characteristics and uses of speciality malts. Tech. Q. Master Brew. Assoc. Am. 28:145–149, 1991.
- Boivin, P., Allain, D., Clamagirant, V., Maillard, M., Cuvelier, M. E., Burset, C., Richard, H., Nicolas, J., and Ricard-Forget, F. Mesure de l' activité antioxygène de l'orge et du malt: Approche multiple. Proc. Congr. Eur. Brew. Conv. 24:397–404, 1993.
- Briggs, D. E. Malts and Malting. Blackie Academic and Professional, London, U.K., 1998.
- Bright, D., Stewart, G. G., and Patino, H. A novel assay for antioxidant potential of specialty malts. J. Am. Soc. Brew. Chem. 57:133–137, 1999.
- Cantrell, I. C., and Griggs, D. L. Malt: Its role in oxidation. Tech. Q. Master Brew. Assoc. Am. 33:82–86, 1996.
- Chandra, S., Booer, C., Proudlove, M., and Jupp, D. Speciality malt—Targetting specific flavours and colour for brewing. Proc. Congr. Eur. Brew. Conv. 27:501–508, 1999.
- Chapon, L., Louis, C., and Chapon, S. Estimation du pouvoir réducteur des bières par le complexe fer-dipyridyl. Proc. Congr. Eur. Brew. Conv. 13:307–322, 1971.
- Coghe, S., and Delvaux, F. Techniques for the characterisation of speciality malts. Cerevisia 27:20–26, 2002.
- De Buck, A., Aerts, G., Bonte, S., and Dupire, S. Rapid evaluation of the two lipoxygenase isoenzyme activities in malt. Proc. Congr. Eur. Brew. Conv. 25:209–216, 1995.
- De Clerck, J., and Van Cauwenberge, H. Dosage des substances réductrices de la bière par spectrophotometrie. Bull. Anc. Et. Brasserie Louvain 52:1–23, 1956.
- European Brewery Convention. Analytica - EBC, 5th ed. Coloured Malts and Coloured Malt Products −5.4 Coloured malts: Moisture, 5.5 Coloured malts: Extract, 5.6 Coloured malts: Colour. Verlag Hans. Carl Getränke-Fachverlag, Nurenberg, Germany, 1998.
- Fickert, B., and Schieberle, P. Comparative study on the flavour of caramalt and caramalt beer. Proc. Congr. Eur. Brew. Conv. 27:71–78, 1999.
- Forster, C., Narziss, L., and Back, W. Investigations of flavor and flavor stability of dark beers brewed with different kinds of special malts. Tech. Q. Master Brew. Assoc. Am. 35:73–77, 1998.
- Frankel, E. N., and Meyer, A. S. The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants. J. Sci. Food Agric. 80:1925–1941, 2000.
- Gretenhart, K. E. Specialty malts. Tech. Q. Master Brew. Assoc. Am. 34:102–106, 1997.
- Griffiths, D. J., and Maule, A. P. The effect of different cereal coloured malts on reducing power during the brewing process. Proc. Congr. Eur. Brew. Conv. 26:267–274, 1997.
- Gruber, M. A. The flavor contributions of kilned and roasted products to finished beer styles. Tech. Q. Master Brew. Assoc. Am. 38:227–233, 2001.
- Hugues, M., Boivin, P., Gauillard, F., Nicolas, J., Thiry, J. M., and Ricard-Forget, F. Two lipoxygenases from germinated barley—Heat and kilning stability. J. Food Sci. 59:885–889, 1994.
- Jupp, D. H. Coloured malts—A tradition of British excellence. Brewer 84:200–203, 1998.
- Kaneda, H., Kobayashi, N., Furusho, S., Sahara, H., and Koshino, S. Reducing activity and flavor stability of beer. Tech. Q. Master Brew. Assoc. Am. 32:90–94, 1995.
- Kieninger, H., and Wiest, A. The utilization of caramel malt to improve beer quality. Tech. Q. Master Brew. Assoc. Am. 19:170–174, 1982.
- Martel, C., Kohl, S., and Boivin, P. Lipoxygénase: Origine, évolution et conséquence dans la filière malterie-brasserie. Proc. Congr. Eur. Brew. Conv. 23:425–432, 1991.
- Moll, M., and Moll, N. Additifs antioxygènes et composés réducteurs naturels des bières. Brau.-Rdsch. 101:2–10, 1990.
- Narziss, L. Special malts for greater beer type variety. Brauwelt Int. 9:284–292, 1991.
- Seaton, J. C. Malt types and beer. Proc. Congr. Eur. Brew. Conv. 21:177–188, 1987.
- Sharpe, F. R., Garvey, T. B., and Pyne, N. S. The measurement of beer and wort colour—A new approach. J. Inst. Brew. 98:321–324, 1992.
- Smedley, S. M. Colour determination of beer using tristimulus values. J. Inst. Brew. 98:497–504, 1992.
- Smythe, J. E., and Bamforth, C. W. Shortcomings in standard instrumental methods for assessing beer color. J. Am. Soc. Brew. Chem. 58:165–166, 2000.
- van Strien, J. Direct measurement of the oxidation-reduction condition of wort and beer. J. Am. Soc. Brew. Chem. 45:77–79, 1987.
- Walker, M. D., and Westwood, K. T. Postfermentation adjustment of beer quality using extracts from speciality malts. J. Am. Soc. Brew. Chem. 50:4–9, 1992.
- Walters, M. T., Hughes, P. S., and Bamforth, C. W. The evaluation of natural antioxidants in beer and its raw materials. Proc. Conv. Inst. Brew. Asia Pacific Sect. 24:103–109, 1996.
- Yang, G., and Schwarz, P. B. Activity of lipoxygenase isoenzymes during malting and mashing. J. Am. Soc. Brew. Chem. 53:45–49, 1995.