Beer is the most consumed alcoholic beverage in the world and the third most popular
beverage after water and tea. Emerging health-oriented lifestyle trends, demographics …

The production and consumption of beer plays a significant role in the social, political, and
economic activities of many societies. During brewing fermentation step, many volatile and …

Abstract Oximes (R 1 R 2 C= NOH) are nitrogen-containing chemical constituents that are
formed in species representing all kingdoms of life. In plants, oximes are positioned at …

Hops are a key ingredient to add bitterness, aroma and flavour to beer, one of the most
consumed beverages worldwide. Essential oils from different hop varieties are characterised …

Brewing with unmalted cereal adjuncts can reduce the requirement for malting, thereby
lowering costs and improving the overall sustainability of the brewing chain. However …

Due to the increasing consumer demand, the production of low alcoholic and non alcoholic
beer is the new goal of the present brewing producers. Although the beer with reduced …

Background Bitterness is a basic flavor in alcoholic beverages (beer, wine, liquor, and rice
wine) and has physiological significance, although excessive and disharmonious bitterness …

The influence of the hopping method (boiling stage hopping or dry hopping), the
fermentation temperature (12 and 18° C), and the yeast strain (five different yeasts) on the …

In order to comprehensively evaluate the aroma-active substances and taste components of
durian, solid-phase microextraction combined with gas chromatography mass spectrometry …

Excessive and uncoordinated bitterness of Shaoxing Huangjiu, a traditional Chinese rice
wine, reduces its acceptance by consumers. To determine the compounds responsible for …