GC/MS analysis of traditional barrel aged whisky and whisky treated with accelerated aging techniques
May 2023
Accelerated aging techniques are an ongoing frontier in the production of whisky because they do not require traditional barrel aging methods to mature. Whisky samples from the Jack Daniels family as well as whisky from Elkins Distilling Co. that used accelerated aging techniques were tested by direct injection Gas Chromatography Mass Spectrometry. Chromatograms of samples were analyzed against NIST mass spectra to...
Optimisation of malting of Cameroonian rice (Oryza sativa) cultivars for beer production
July 2022
The aim of this study was to determine the optimum malting conditions, for rice beer production, of seven cultivars of local rice (Oryza sativa L.) cultivated in the North and Far North Regions of Cameroon. Characteristic tests prior to malting (thousand corn weight, germinative energy, germinative capacity and starch content) of the cultivars (NL36, NL56, ITA306, ITA300, BKN, IR46, NL60) were determined using...
Investigating cleaning in place (CIP) chemical, water, and energy use: A comparative study of standard operating procedure (SOP) for UK North East microbreweries
May 2021
The effectiveness of multiple cleaning in place (CIP) procedures was observed from different local breweries in the North East of England. Experiments were also carried out to investigate possible reductions in chemical, water and energy use with regards to CIP, without compromising the effectiveness of the CIP performed. The effectiveness of CIP cycles was quantified using Hygiena’s UltraSnap adenosine...
Malt roasting quality control by mid-infrared spectroscopy
May 2021
In the presented investigation, the chemical composition of malt during roasting is estimated using diffuse reflectance mid-infrared fourier transform (DRIFT-MIR) spectroscopy and multiple linear regressions. Accordingly, the corresponding test setup is presented and evaluated. A total number of sixty-five stop roasting, having temperature range from 140 to 220ºC, and one unroasted sample of 1500 g Avalon malt are...
Evaluation of maturation congeners in beer aged with Brazilian woods
February 2020
Beer is the most consumed alcoholic beverage in Brazil. In this paper, wood aged beer was made with some Brazilian wood species, that is, chestnut, Cariniana sp., balsam, oak, and amburana. This maturation process can be done with wooden cubes, chips or in barrels. The main differences between the processes are related to the surface area of wood in contact with the beer as well as where it is stored. They provide...
Comparison of unaged and barrel aged whiskies from the same Mash Bill using gas chromatography/mass spectrometry
June 2019
This study provides qualitative data on sensory compounds present in barrel aged U.S. corn-based whiskies (primarily bourbon) and their unaged counterparts. Whisky samples of commercial brands by Heaven Hill, Buffalo Trace, Maker’s Mark, and Nelson’s Greenbrier Distillery were tested by direct injection gas chromatography/mass spectrometry. Chromatograms of samples were analyzed against NIST mass spectra to...
Evaluation of copper content in beers obtained from retail in Sweden
March 2017
A quantitative study of copper (Cu) content in 19 different beer brands produced in mainly European countries and consumed in Sweden were measured using atomic absorption spectrophotometer without sample digestion. Results showed that the Cu content in beers is below the permissible levels concentrations for potable drinking water recommended by World Health Organization. In addition, the studies indicated that there is...
Application of high gravity fermentation worts to the brewing of industrial opaque beer
April 2015
Fermentation of worts with high concentrations of fermentable sugars has become common practice in large clear beer breweries that use high gravity worts containing 16-18% (w/v) dissolved solids to obtain high alcohol contents. Normal and high gravity worts, ranging from 12 to 20% (w/v) initial dissolved solid contents were used in industrial opaque beer brewing and the biochemical characteristics of the brews were...
Nitrogen compounds in brewing wort and beer: A review
November 2014
Traditionally, beer is obtained from the treatment and processing of three raw materials (barley malt, hops and water). From it, brewing wort fermented by the action of yeasts is obtained. Wort composition depends on the quality and type of raw materials used, as well as the control of the various processing steps. Wort composition also depends on the concentration and profile of nitrogen compounds, such as proteins,...
Solid wastes in brewing process: A review
July 2014
A large amount of agro-industrial waste is produced annually around the world from the beneficiated agricultural products or in food industrialization. The disposal of these residues in the environment results in a lot of inconvenience to the ecosystem, due to its significant nutritional value and high concentration of organic compounds that confers a high biochemical oxygen demand to the waste’s degradation. In...
Role of magnesium ions on yeast performance during very high gravity fermentation
September 2013
The advent of highly efficient, environmentally friendly and cost effective fermentation technology has given impetus to research in the field of optimizing nutritional parameters for optimum yeast fermentative performance. Very high gravity fermentation is a novel fermentation technology that provides an increased production capacity from same size fermentation facilities, with outstanding benefits that...
Comparison of the mashing and brewing potentials of crude extracts of Abrus precatorius, Burnatia enneandra and Cadaba farinosa
September 2013
The mashing and brewing potentials of crude extracts of three plants commonly used in Northern Cameroon to make starch gruels sweet were assessed using sorghum cultivarSafrari as an adjunct. Alpha-amylase activities of the extracts fluctuated between 18 and 122 U/g, while the diastatic power and the β-carboxypeptidase activities ranged between 83 and 123 WK, and 16 and 63 mg FAN/min/µL,...
Effect of pasteurization and season on milk composition and ripening of Ras cheese
March 2013
The objective of this study was to compare between the raw and pasteurized Ras cheese from cow's milk through the season. The chemical composition of cheese was also demonstrated as the ripening period progressed. High solids in winter milk and low solids in summer milk were observed and were attributed to the hot weather and the poorer quality pastures. Casein as a percentage of true protein and the...
Processing of “Amgbaâ€: A sorghum-maize based beer, brewed in Cameroon
January 2013
Amgba is an African traditional maize sorghum based opaque beer mainly considered as food than beverage by Gbaya peoples in Adamaoua region of Cameroon. Despite Amgba’s importance as food, physicochemical composition as well as its process production is still not well understood. To overcome these constraints, the process production of “Amgba” was carried out in order to identify critical...
Consumer preferences and market potential for sorghum based clear beer in Tanzania
January 2013
This paper assessed the influence of consumers on sorghum based clear beer (Eagle) value chain in Tanzania. The specific objectives were to assess consumers’ preferences and market potential of Eagle beer in Tanzania. The study areas were Moshi Rural and Karatu Districts in Kilimanjaro and Arusha regions respectively in Northern Tanzania. In these regions, the Eagle beer was launched for the first time...
An industrial perspective of factors affecting molasses fermentation by Saccharomyces cerevisiae
March 2012
In this study, an effort has been made to address the key issue of how molasses quality and composition are key components for higher yields during ethanol fermentation. Moreover, it was also noted that the choice of a yeast strain and yeast preconditioning have a positive effect on alcohol yield during molasses fermentation. A considerably better alcohol yield (9%) was obtained with low residual...
Improvement of ethanol production from sugarcane molasses through enhanced nutrient supplementation using Saccharomyces cerevisiae
March 2012
Saccharomyces cerevisiae as a yeast cream was utilized for alcoholic fermentation using sugar cane molasses. In the present study, fermentation was optimized for urea and yeast hydrolysate (YH) dosage and the combined effect was evaluated. Total sugars as inverts (TSAI) composition of molasses were determined by HPLC as 39% (m/v). Urea concentrations of 4, 2 and 3 gl-1 showed optimal ethanol...
Biodegradable polymer drilling mud prepared from guinea corn
February 2012
A biodegradable polymer drilling mud was prepared using Guinea corn starch pre- gelatinized in the absence of a solvent. The filtration and rheological properties of the mud were studied at 25 to 200°C temperature range and 0.01 to 0.05 g/mL concentration of starch using filter loss and viscomertric methods, respectively. Experimental results showed that the new mud has better filtration control...
Construction of bottom-fermenting yeasts that over express the ubiquitin ligase RSP5 gene and their effects on high-gravity fermentation
February 2012
It has been reported that over expression of the ubiquitin ligase RSP5 gene conferred tolerance to various stresses in laboratory yeast Saccharomyces cereivisiae. We constructed strains of bottom-fermenting yeast, natural hybrid, in which the S. cerevisiae(SC)-RSP5 or Saccharomyces bayanus (SB)-RSP5 is highly expressed and used for high-gravity fermentation. The...
Sensory assessment of sorghum brew adjunct and barley brew lager beer
December 2011
The type and strain of yeast used in fermentation has a great influence on the taste and character of beer produced. Apart from brewing, sorghum has been used extensively in food industries. The essence of this study is to investigate the behavior of yeast in a sorghum/barley brew and also to investigate the sensory acceptability of such a combination. The study showed that the assessors were unable to detect...
Studies on wine production from coconut (Cocos nucifera)
December 2011
Wine was produced at 1:4 (must: sugar) from coconut (Cocos nucifera) using natural yeast (Recipe A), natural yeast augmented with granulated sugar (Recipe B), natural yeast augmented with Baker’s yeast, granulated sugar (Recipe C), a control consisting of granulated sugar and Baker’s yeast (Recipe D). On fermentation for 120 h, pH values were 4.68±0.191, 4±0.029, 4.08±0.023,...
A study on the effect of thermal treatments on composition and some properties of camel milk
November 2011
The present study was carried out to investigate the effect of different thermal treatments on the composition and chemical properties of camel milk. The rennet clotting time of camel milk was also investigated. Camel milk samples were thermal treated at 63, 80 and 90°C for 30 min and 72°C for 15 s, whereas raw milk sample was served as a control. We found that the fat content was not...
Studies on wine production from pawpaw (Carica papaya)
November 2011
Wine was produced from pawpaw (Carica papaya) at a ratio of 1:4 for pawpaw must: water in fermentation vessels A to D. Fermentation vessel A pawpaw must contained natural yeast and water; B contained natural yeast from pawpaw and sugar solution; C contained natural yeast, activated baker’s yeast and sugar solution; and D (control) contained sugar solution and Baker’s yeast. Pawpaw wines produced...
Polyphenols and antioxidant properties in forced and naturally aged Brazilian beer
May 2011
Beer is a beverage obtained through alcoholic fermentation of malt wort, usually made of barley, which could be added of other cereals, such as corn, rice or wheat. Its alcoholic content is between 3 and 8%. It can be considered a good source of polyphenols derived both from malt and hop. Due to its antioxidant capacity and low alcoholic content, its able to improve plasma antioxidant activity, reducing the...
Modeling the action of technical mashing enzymes on extracts and free-amino nitrogen yields of the Madjeru sorghum cultivar
May 2011
The action of three technical mashing enzymes (hitempase 2XL, bioglucanase-TX and brewers protease) on yields of extract and free amino nitrogen (FAN) of the worts of mashes of unmalted and malted Madjeru sorghum was modeled and analyzed using the response surface methodology. The analysis showed that increasing amounts of hitempase 2XL considerably increased yields of extract during mashing of...
Utilization of milk permeate in the manufacture of sports drinks
April 2011
The purpose of this study was to milk permeate in the manufacture of sports drinks. The milk permeate contained 6.1% total solids, 4.2% lactose and 0.54% ash. The permeate was treated through several processes, heat fermentation and clarification. Strawberry and mango homogenates were prepared and stored at -20°C until use. Fruit beverages were prepared using the pretreated permeate and fruit homogenates...
Volatile components of aroma hops (Humulus lupulus L.) commonly used in beer brewing
April 2011
The essential oils from seven different aroma (finishing) varieties of hops (Humulus lupulus L.), “Cascade”, “Hallertauer”, “Northern Brewer”, “Saaz”, “Sterling”, “Vanguard”, and “Willamette”, were obtained by hydrodistillation and analyzed by gas chromatography – mass spectrometry. A total of 98 compounds were...
Paraquat used as a catalyst to increase the percentage of alcohol distillated in illicit brewing industry of Sri Lanka
June 2010
Illicit brew contaminated with Paraquat, bipridyl non -selective contact herbicide,resulting in an epidemic of paraquat poisoning was investigated in Sri Lanka. It was found that the brewers use to hang the paraquat bottle with the lid pierced over the distilling cocktail. Brewers believe that condensed particles act as a catalyst, increasing the concentration and quality of the distillate. Clinical data,...
Production of alcohol from cassava flour hydrolysate
June 2010
Alcohol was produced from cassava flour hydrolysate (CFH) with standard glucose and sucrose solutions used as controls. The conversion efficiency of sugar to alcohol, rate of fermentation and types of alcohol produced were determined. The effects of yeast concentrations (5, 15 and 20%) and fermentation time (24, 48, 72, 96 and 120 h) on yield of alcohol from CFH were also studied. Results showed that the...
The environmental and economical advantages of agricultural wastes for sustainability development in Sudan
March 2010
Sudan is enjoyed with abundant solar, wind, hydro and biomass resources. Like many tropical countries, Sudan has ample biomass resources that can be efficiently exploited in a manner that is both profitable and sustainable. Fuel-wood farming offers cost-effective and environmentally friendly energy solutions for Sudan, with the added benefit of providing sustainable livelihoods in rural areas. This article provides an...
Evaluation of acute and sub-acute toxicity of ethanol extracts of Cansjera rheedii J. Gmelin (Opiliaceae)
March 2010
Acute and sub-acute toxicity of ethanol (95% v/v) extract of aerial parts of Cansjera rheedii J. Gmelin (Opiliaceae) was evaluated in Swiss mice and Wistar albino rats. The acute toxicity studies were conducted as per the OECD guidelines 420, where the limit test dose of 2000 mg/kg used. Observations were made and recorded systemically on 1, 2, 4 and 24 h after dose administration for skin changes, morbidity,...
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