Journal of
Brewing and Distilling

  • Abbreviation: J. Brew. Distilling
  • Language: English
  • ISSN: 2141-2197
  • DOI: 10.5897/JBD
  • Start Year: 2010

JBD Articles

March 2017

Evaluation of copper content in beers obtained from retail in Sweden

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...

Author(s): D. Osorio-Macías, J. Mauricio Peñarrieta and L. Nilsson

April 2015

Application of high gravity fermentation worts to the brewing of industrial opaque beer

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...

Author(s): Misihairabgwi, Jane M., Kudita, Ivy and Zvauya, Remigio

November 2014

Nitrogen compounds in brewing wort and beer: A review

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,...

Author(s): Thiago Rocha dos Santos Mathias, Pedro Paulo Moretzsohn de Mello and Eliana Flavia Camporese Sérvulo

July 2014

Solid wastes in brewing process: A review

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...

Author(s): Thiago Rocha dos Santos Mathias, Pedro Paulo Moretzsohn de Mello and Eliana Flavia Camporese Sérvulo

September 2013

Role of magnesium ions on yeast performance during very high gravity fermentation

  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...

Author(s): Henry Okwudili Udeh and Tsietsie Ephraim Kgatla

September 2013

Comparison of the mashing and brewing potentials of crude extracts of Abrus precatorius, Burnatia enneandra and Cadaba farinosa

  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,...

Author(s):   Emmanuel J. Nso, Aseaku J. N., Zangué S. C. Desobgo, Ngulewu C., Aleambong D. K. and Taïra A.

March 2013

Effect of pasteurization and season on milk composition and ripening of Ras cheese

  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...

Author(s): Hattem, H. E., Taleb, A. T., Manal A. N. and Hanaa S. S.

January 2013

Consumer preferences and market potential for sorghum based clear beer in Tanzania

  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...

Author(s): J. R. Makindara, J. P. Hella, J. M. Erbaugh and D. W. Larson

January 2013

Processing of “Amgba”: A sorghum-maize based beer, brewed in Cameroon

  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...

Author(s):   Djoulde Darman Roger, Lendzemo Venassius, Essia Ngang Jean Justin and Etoa François Xavier

March 2012

An industrial perspective of factors affecting molasses fermentation by Saccharomyces cerevisiae

  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...

Author(s): Thulasizwe T. Ngwenya, Pratyoosh Shukla, Nishana Baboolal, Kugen Permauland Suren Singh

March 2012

Improvement of ethanol production from sugarcane molasses through enhanced nutrient supplementation using Saccharomyces cerevisiae

  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...

Author(s): Zuko Nofemele, Pratyoosh Shukla, Arthur Trussler, Kugen Permaul, and Suren Singh

February 2012

Construction of bottom-fermenting yeasts that over express the ubiquitin ligase RSP5 gene and their effects on high-gravity fermentation

  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...

Author(s): Tomoo Ogata, Hiromi Yamagishi, Ken Ukibe and Hiroshi Takagi

February 2012

Biodegradable polymer drilling mud prepared from guinea corn

  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...

Author(s): C. O. Chike–Onyegbula, O. Ogbobe, S. C. Nwanonenyi

December 2011

Sensory assessment of sorghum brew adjunct and barley brew lager beer

  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...

Author(s): Olu Malomo, Ogunmoyela O. A. B., Oluwajoba S. O., Adigun M. O. and Daniel ‘Toyosi

December 2011

Studies on wine production from coconut (Cocos nucifera)

  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,...

Author(s): Idise, Okiemute Emmanuel

November 2011

A study on the effect of thermal treatments on composition and some properties of camel milk

  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...

Author(s): Hattem H. E., Manal A. Naeim, Hanaa S. Sakr and Elham H. Abouel-Einin

  • Article Number: ACFA8E6276

November 2011

Studies on wine production from pawpaw (Carica papaya)

  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...

Author(s): Idise Okiemute Emmanuel and Ofiyai Odoyo

  • Article Number: 46AFE04280

May 2011

Modeling the action of technical mashing enzymes on extracts and free-amino nitrogen yields of the Madjeru sorghum cultivar

  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...

Author(s): Zangué S. C. Desobgo, Emmanuel J. Nso and Dzudie Tenin

  • Article Number: B65F82A266

May 2011

Polyphenols and antioxidant properties in forced and naturally aged Brazilian beer

  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...

Author(s): Priscila Becker Siqueira, Helena Maria André Bolini and Gabriela Alves Macedo

  • Article Number: 7C2356A271

April 2011

Volatile components of aroma hops (Humulus lupulus L.) commonly used in beer brewing

  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...

Author(s): Marcelina R. Nance and William N. Setzer

  • Article Number: 4027AE2252

April 2011

Utilization of milk permeate in the manufacture of sports drinks

  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...

Author(s): Hattem H. E, Elham H. Abouel-Einin and Mehanna N. M.

  • Article Number: 64C9EAE256

June 2010

Production of alcohol from cassava flour hydrolysate

  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...

Author(s): F. C. K. Ocloo and G. S. Ayernor

  • Article Number: A4F7CE339944

June 2010

Paraquat used as a catalyst to increase the percentage of alcohol distillated in illicit brewing industry of Sri Lanka

  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,...

Author(s): R. Shavindra Dias

  • Article Number: 7E5315439946

March 2010

The environmental and economical advantages of agricultural wastes for sustainability development in Sudan

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...

Author(s): Abdeen Mustafa Omer

  • Article Number: 87D3690255

March 2010

Evaluation of acute and sub-acute toxicity of ethanol extracts of Cansjera rheedii J. Gmelin (Opiliaceae)

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,...

Author(s): Varadarasou Mouttaya Mounnissamy, Subramanian Kavimani, Gnanapragasam Sankari, Sabarimuthu Darlin Quine and Kuppuswamy Subramani

  • Article Number: 7C41B56267

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