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Environmental Stress Responses in Industrial Yeasts (English)

In: Aviemore conference on malting, brewing and distilling   ;  195-199  ;  1999

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Table of contents conference proceedings

The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.

1
Chairman's Introduction
Moir, M. / Institute of Brewing et al. | 1999
3
Opening Address by the President of the Institute of Brewing
Brookes, P. A. / Institute of Brewing et al. | 1999
7
Plenary Lecture: Profiting from Past Technology
Bathgate, G. N. / Institute of Brewing et al. | 1999
16
The Relationship between Barley Carbohydrate Properties and Malting Quality
Stuart, I. M. / Allan, G. R. / Dunn, C. A. / Lee, R. C. / Edmunds, M. D. / Kenn, D. A. / Institute of Brewing et al. | 1999
35
Genetic Engineering of Malting Barley - Research and Reality
Ritala, A. / Nuutila, A. M. / Aikasalo, R. / Tammisola, J. / Skadsen, R. / Kauppinen, V. / Mannonen, L. / Institute of Brewing et al. | 1999
46
Starch Granule Enzyme Digestion
Lynn, A. / Smith, R. / Cochrane, M. P. / Sinclair, K. / Institute of Brewing et al. | 1999
55
Beer Fermentation: Familiar or Futuristic
Righelato, R. C. / Institute of Brewing et al. | 1999
65
Distillery Yeast Technology
Jones, R. C. / Institute of Brewing et al. | 1999
78
The Contribution of Yeast Quality Assurance in Fermentation Control and Capacity
Jones, H. L. / Institute of Brewing et al. | 1999
91
Biotechnological Innovation for the Brewing Industry
Smith, C. / Evans, D. / Institute of Brewing et al. | 1999
105
The Advantages of Fundamental Distillation Research
Goodall, I. C. / Fotheringham, R. N. / Reid, K. J. G. / Institute of Brewing et al. | 1999
120
Technological Developments in Hop Products
Bradley, L. L. / Institute of Brewing et al. | 1999
127
Modern Mashing and Conversion Technology
Barnes, Z. C. / Andrews, J. M. H. / Institute of Brewing et al. | 1999
141
Aviemore Prize Lecture: The Influence of Copper on Malt Whisky Character
Reaich, D. / Institute of Brewing et al. | 1999
153
Antioxidant Activities of Beer and Wines
Rice-Evans, C. / Bourne, L. / Institute of Brewing et al. | 1999
163
Plenary Lecture: Profiting from Future Technology
MacGregor, A. W. / Institute of Brewing et al. | 1999
177
Breeding Barley for Malt Whisky Distilling: a Genome-based Approach
Swanston, J. S. / Thomas, W. T. B. / Powell, W. / Meyer, R. / Machray, G. C. / Hedley, P. E. / Institute of Brewing et al. | 1999
181
Understanding Malting Quality
Griggs, D. L. / Cantrell, I. C. / Shewry, P. S. / Darlington, H. F. / Harris, N. / Brennan, C. S. / Smith, D. B. / Institute of Brewing et al. | 1999
186
Control of Yeast during Whisky Fermentation - Relationship between Intracellular Changes of Yeast and Fermentation Parameters
Maemura, H. / Hatanaka, T. / Yonezawa, T. / Kojima, K. / Morimura, S. / Kida, K. / Institute of Brewing et al. | 1999
191
Some Reasons why High Gravity Brewing has a Negative Effect on Head Retention
Cooper, D. J. / Stewart, G. G. / Bryce, J. H. / Institute of Brewing et al. | 1999
195
Environmental Stress Responses in Industrial Yeasts
Walker, G. M. / Birch, R. M. / Institute of Brewing et al. | 1999
200
Hidden Hazards of Wort Boil Control - a Case Study
Williams, M. A. / Institute of Brewing et al. | 1999
204
Proficiency Testing for Brewing, Distilling and Malting
Boley, N. / Institute of Brewing et al. | 1999
208
Recycling Distillery Wastes to Land - Opportunities and Constraints
Towers, W. / Campbell, C. D. / Institute of Brewing et al. | 1999
212
The Anaerobic Conversion of Brewers' Spent Grains to Biogas and a Soil Conditioner
Muggleston, J. D. / Smith, R. N. / Institute of Brewing et al. | 1999
217
The Antioxidant Properties of Scotch Whisky both in Bottles and in Humans
McPhail, D. B. / Gardner, P. T. / Duthie, G. G. / Pedersen, M. W. / Steele, G. M. / Institute of Brewing et al. | 1999
225
What Makes a Good Grain Distillery Wheat?
Brosnan, J. M. / Makari, S. / Paterson, I. / Cochrane, M. P. / Institute of Brewing et al. | 1999
229
Potential of Hull-less (Naked) Barley for Distilling
Pearson, S. Y. / Bringhurst, T. / Brosnan, J. M. / Institute of Brewing et al. | 1999
233
Starch-associated Proteases and Malting Barley Quality
Darlington, H. F. / Shewry, P. R. / Harris, N. / Brennan, C. S. / Cantrell, I. C. / Griggs, D. L. / Flatman, E. / Institute of Brewing et al. | 1999
237
Factors Influencing the Variability of Starch Gelatinisation Temperature in Barley and Malt and Related Brewing Applications
Bourne, D. T. / Institute of Brewing et al. | 1999
242
Starch Gelatinisation Temperature as a Malt Quality Characteristic
Stenholm, K. / Wilhelmson, A. / Home, S. / Institute of Brewing et al. | 1999
246
Esterases in Malting Barley
Humberstone, F. J. / Briggs, D. E. / Institute of Brewing et al. | 1999
250
A New Pilot Malting System with Advanced Control Facilities
Reinikainen, P. / Tuokkuri, V.-M. / Aho, E. / Okku, J. / Institute of Brewing et al. | 1999
254
Relationship between Barley Size, as Measured by Image Analysis, and Malt Quality
Edney, M. J. / Bassily, E. / Symons, S. / Institute of Brewing et al. | 1999
258
beta-Glucan in Barley and Malt from the 1997 Harvest
Griffiths, D. J. / Institute of Brewing et al. | 1999
262
Barley Breeding Technology at Coors
Treat, B. J. / Thomas, D. A. / Patino, H. / Institute of Brewing et al. | 1999
267
Distillery Fermentation and Amino Acid Turnover
Freeman, J. / Bringhurst, T. / Brosnan, J. M. / Institute of Brewing et al. | 1999
271
The Control of Yeast during Whisky Fermentation: Changes in Yeast during Fermentation and a New Online Monitoring Technique
Yonezawa, T. / Hatanaka, T. / Yomo, H. / Kojima, K. / Institute of Brewing et al. | 1999
275
Characterisation of some Lactic Acid Bacteria from Scotch Whisky Distilleries
Simpson, K. L. / Priest, F. G. / Institute of Brewing et al. | 1999
279
Regulation of the Balance between Respirative and Fermentative Growth of a Lager Yeast by Different Wort Sugars
Taidi, B. / Bathgate, F. / Hodgson, J. A. / Institute of Brewing et al. | 1999
285
Operational Best Practice for Acid Washing of Pitching Yeast
Elks, H. F. / Taidi, B. / Hodgson, J. A. / Institute of Brewing et al. | 1999
290
Profiting from Immobilised Fermentation
Virkajarvi, I. / Institute of Brewing et al. | 1999
294
Ale Strain Species Response in Differing Zinc Concentrations in Wort
Rees, E. M. R. / Stewart, G. G. / Institute of Brewing et al. | 1999
298
Maltotriose Transport in Brewer's Yeast
Willcocks, K. L. / Mitchell, W. J. / Meaden, P. G. / Institute of Brewing et al. | 1999
303
Studies on the Degradation of 2-Phenylethyl Acetate during Malt Whisky Fermentation
Fukuyo, S. / Stewart, G. G. / Institute of Brewing et al. | 1999
307
The Effect of Fusarium Mycotoxins on the Growth of Brewing Yeasts
Boeira, L. S. / Bryce, J. H. / Stewart, G. G. / Flannigan, B. / Institute of Brewing et al. | 1999
311
Metal Ion Pre-conditioning of Brewer's Yeast
Walker, G. M. / Smith, G. D. / Institute of Brewing et al. | 1999
316
The Importance of Rehydration when Using Dried Yeast for the Production of Malt Whisky
MacDonald, A. / Reid, G. / Institute of Brewing et al. | 1999
318
Observations on the Changes in Copper Concentration during Maturation of Malt Spirit
Muller, S. / McEwan, A. / Institute of Brewing et al. | 1999
322
Enhancement of Vanillin in Aged `Shochu' by Mixed Culture Yeasts
Takahashi, K. / Institute of Brewing et al. | 1999
328
Perception of Sulphury Flavours in Lager Beers
Lee, K. Y. M. / Paterson, A. / Jaeger, S. / Piggott, J. R. / Institute of Brewing et al. | 1999
331
Perceptions of Aroma Notes of Whisky Flavour Reference Compounds by Scottish Distillers
Lee, K. Y. M. / Paterson, A. / Richardson, G. D. / Simpson, W. J. / Institute of Brewing et al. | 1999
335
Reference Compounds for Whisky Aroma Characters
Lee, K. Y. M. / Paterson, A. / Piggott, J. R. / Richardson, G. D. / Institute of Brewing et al. | 1999
339
Aqueous Ethanol Structures and their Effects on the Volatility of Aroma Compounds
Piggott, J. R. / Conner, J. M. / Birkmyre, L. / Escalona, H. / Paterson, A. / Institute of Brewing et al. | 1999
343
The Practical Application of `Flavor ActiV' Capsules as Training Standards in the Brewing Industry
Bain, F. / Institute of Brewing et al. | 1999
347
Flavour Release from Alcoholic Beverages studied by means of a Simulated Mouth
Margomenou, L. / Birkmyre, L. / Piggott, J. R. / Institute of Brewing et al. | 1999
351
The Study of the Total Antioxidant Capacity of Beers
Prucha, P. / Cir, M. / Lojek, A. / Institute of Brewing et al. | 1999
356
New Electro-heat Process for Treating and Building of New Casks for the Scotch Whisky Industry
Buchanan, B. / Institute of Brewing et al. | 1999
362
HACCP and Hygiene: Ensuring a Safe and Wholesome Product
Jackson, G. / Institute of Brewing et al. | 1999
366
Trouble Free Control of Dissolved Gases in Beer
Gill, C. B. / Rogers, A. / Institute of Brewing et al. | 1999
370
Commercial Application of Automated Filter Aid Dosing
Gibb, D. J. / Freeman, G. J. / Prior, K. M. / Institute of Brewing et al. | 1999
374
Applications of Modelling for Brewery Optimisation
Cummins, S. / O Connor, J. B. / Institute of Brewing et al. | 1999
377
Utilising IT to Improve Business Performance
Mitchell, W. Y. / Moore, H. / Reekie, J. C. / Institute of Brewing et al. | 1999
381
Recent Developments in the Design and Use of Compact Evaporators
Brotherton, F. / Institute of Brewing et al. | 1999
386
A New System for Whisky Pot Ale Treatment Using Anaerobic Digestion
Tokuda, M. / Ohta, N. / Fujimoto, H. / Saita, M. / Mizuno, H. / Fujiwara, Y. / Kida, K. / Institute of Brewing et al. | 1999
390
Distillery Waste Application to Land - a Monitoring Programme to Protect Soil Quality
Gauld, J. H. / Towers, W. / Institute of Brewing et al. | 1999
394
Environmental Life Cycle Assessment of Potable Spirits Production
Bell, G. / Azapagic, A. / Faraday, D. B. F. / Schulz, R. A. / Institute of Brewing et al. | 1999
398
Development of a Novel Technique for the Treatment of Malt Distillery Effluent
Jardine, R. D. / Spouge, J. M. / Institute of Brewing et al. | 1999
403
The Use of Oak Alternatives in Wines and Spirits
Newton, J. / Institute of Brewing et al. | 1999
403
Hydration and the Influence of Patterns on Modification during Malting of Barley
Amor, M. A. / Harris, N. / Brennan, C. S. / Cantrell, I. C. / Griggs, D. L. / Institute of Brewing et al. | 1999
403
Malt Modification: the Contribution of Cell Wall and Protein Degradation
Brennan, C. S. / Shewry, P. R. / Cantrell, I. C. / Griggs, D. L. / Smith, D. B. / Harris, N. / Institute of Brewing et al. | 1999
404
Brewing Control and Optimisation using Fuzzy Logic and Simulation
O Connor, J. B. / Cummins, S. / Plant, N. / Kelleher, P. / Institute of Brewing et al. | 1999
405
Sensory and Consumer Aspects of Flavour
Paterson, A. / Institute of Brewing et al. | 1999
405
Tank Cleaning Validation
Packman, R. / Alexander, S. / Institute of Brewing et al. | 1999
406
A New Membrane Method for Beer and Yeast Recovery from Tank Bottoms
Pratt, J. / Walker, G. / Institute of Brewing et al. | 1999
406
Potential for Chariot Barley in Western Australia
Paynter, B. / Institute of Brewing et al. | 1999

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