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All Outputs (27)

Untargeted metabolomic profiling of 100% malt beers versus those containing barley adjunct (2024)
Journal Article
Yorke, J., Dew, T., & Cook, D. (2024). Untargeted metabolomic profiling of 100% malt beers versus those containing barley adjunct. Journal of the Institute of Brewing, 130(1), 31-46. https://doi.org/10.58430/jib.v130i1.46

Why was the work done: The incorporation of unmalted barley at high proportion in the grist can introduce unfavourable bitter and astringent characteristics to beer, resulting in an upper limit on the proportion used. The flavour active compounds fro... Read More about Untargeted metabolomic profiling of 100% malt beers versus those containing barley adjunct.

Development of an open-source carbon footprint calculator of the UK craft brewing value chain (2023)
Journal Article
Bowler, A. L., Rodgers, S., Meng, F., McKechnie, J., Cook, D. J., & Watson, N. J. (2024). Development of an open-source carbon footprint calculator of the UK craft brewing value chain. Journal of Cleaner Production, 435, Article 140181. https://doi.org/10.1016/j.jclepro.2023.140181

Craft breweries may fall behind large brewing companies in reducing the carbon footprints of their value chains due to limited resources, financial constraints, and a lack of technical knowledge to fully understand their emissions. However, by increa... Read More about Development of an open-source carbon footprint calculator of the UK craft brewing value chain.

Bayesian and ultrasonic sensor aided multi-objective optimisation for sustainable clean-in-place processes (2023)
Journal Article
Bowler, A. L., Rodgers, S., Cook, D. J., & Watson, N. J. (2023). Bayesian and ultrasonic sensor aided multi-objective optimisation for sustainable clean-in-place processes. Food and Bioproducts Processing, 141, 23-35. https://doi.org/10.1016/j.fbp.2023.06.010

In food and drink manufacturing, clean-in-place procedures are essential for hygienic and efficient operations but often over-clean process equipment leading to unnecessary use of energy, water, and chemicals. Previous attempts in the literature to o... Read More about Bayesian and ultrasonic sensor aided multi-objective optimisation for sustainable clean-in-place processes.

Identification and Categorization of Volatile Sulfur Flavor Compounds in Roasted Malts and Barley (2021)
Journal Article
Parr, H., Bolat, I., & Cook, D. (2023). Identification and Categorization of Volatile Sulfur Flavor Compounds in Roasted Malts and Barley. Journal of The American Society of Brewing Chemists, 81(1), 76-87. https://doi.org/10.1080/03610470.2021.2003669

We report for the first time the application of HS-SPME-GC coupled with sulfur-specific pulsed flame photometric detection to sensitively analyze the volatile sulfur compounds (VSC’s) present in drum roasted malt and barley samples typically used in... Read More about Identification and Categorization of Volatile Sulfur Flavor Compounds in Roasted Malts and Barley.

Impacts of Adjunct Incorporation on Flavor Stability Metrics at Early Stages of Beer Production (2021)
Journal Article
Maia, C., Cunha, S., Debyser, W., & Cook, D. (2023). Impacts of Adjunct Incorporation on Flavor Stability Metrics at Early Stages of Beer Production. Journal of The American Society of Brewing Chemists, 81(1), 54-65. https://doi.org/10.1080/03610470.2021.1993054

The fresh flavor of a beer brand is one of its most important quality parameters and should be retained as long as possible through shelf-life. Early stages of beer production can have significant impacts on beer flavor stability. The use of cereal a... Read More about Impacts of Adjunct Incorporation on Flavor Stability Metrics at Early Stages of Beer Production.

A TCATA by modality approach to study the multisensory temporal profile of hop bitter and flavour products applied in lager (2021)
Journal Article
Dietz, C., Cook, D., Yang, Q., Wilson, C., & Ford, R. (2022). A TCATA by modality approach to study the multisensory temporal profile of hop bitter and flavour products applied in lager. Food Quality and Preference, 97, Article 104470. https://doi.org/10.1016/j.foodqual.2021.104470

Previous research suggested that iso-alpha-acids and hulupones add different bitterness profiles to beer and hop-derived volatiles modify temporal dimensions of bitterness qualities via cross-modal interactions. This research aimed to understand the... Read More about A TCATA by modality approach to study the multisensory temporal profile of hop bitter and flavour products applied in lager.

The influence of yeast strain on the oxidative stability of beer (2021)
Journal Article
James, S., Jenkins, D., Dehrmann, F., Smart, K., & Cook, D. (2021). The influence of yeast strain on the oxidative stability of beer. Journal of the Institute of Brewing, 127(3), 248-255. https://doi.org/10.1002/jib.650

Flavour stability, or instability, relates to the rate of flavour change through shelf-life of packaged beer. There are several control points in the production of beer where flavour stability may be altered. These include fermentation and the influe... Read More about The influence of yeast strain on the oxidative stability of beer.

Green Malt for a Green Future – Feasibility and Challenges of Brewing Using Freshly Germinated (Unkilned) Malt: A Review (2021)
Journal Article
Dugulin, C. A., De Rouck, G., & Cook, D. J. (2021). Green Malt for a Green Future – Feasibility and Challenges of Brewing Using Freshly Germinated (Unkilned) Malt: A Review. Journal of The American Society of Brewing Chemists, 79(4), 315-332. https://doi.org/10.1080/03610470.2021.1902710

In malting, the kilning step is by far the dominant user of energy and has thus become the main target in reducing the carbon footprint of malting operations. Brewing beer using ‘green’ (germinated, but not dried) malt, thus saving the substantial en... Read More about Green Malt for a Green Future – Feasibility and Challenges of Brewing Using Freshly Germinated (Unkilned) Malt: A Review.

The multisensory perception of hop essential oil: a review (2020)
Journal Article
Dietz, C., Cook, D., Huismann, M., Wilson, C., & Ford, R. (2020). The multisensory perception of hop essential oil: a review. Journal of the Institute of Brewing, 126(4), 320-342. https://doi.org/10.1002/jib.622

© 2020 The Authors. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling Hops are a key ingredient to add bitterness, aroma and flavour to beer, one of the most consumed beverag... Read More about The multisensory perception of hop essential oil: a review.

Brewing with 100% green malt – process development and key quality indicators (2020)
Journal Article
Dugulin, C. A., Acuña Muñoz, L. M., Buyse, J., De Rouck, G., Bolat, I., & Cook, D. J. (2020). Brewing with 100% green malt – process development and key quality indicators. Journal of the Institute of Brewing, 126(4), 343-353. https://doi.org/10.1002/jib.620

Brewing with undried, germinated (green) malt has the potential to lower energy and water usage in the malting and brewing chain. However, doing so introduces technical and biochemical (flavour) challenges. Beers were brewed using 100% green malt (n... Read More about Brewing with 100% green malt – process development and key quality indicators.

Modelling flavour formation in roasted malt substrates under controlled conditions of time and temperature (2020)
Journal Article
Parr, H., Bolat, I., & Cook, D. (2021). Modelling flavour formation in roasted malt substrates under controlled conditions of time and temperature. Food Chemistry, 337, Article 127641. https://doi.org/10.1016/j.foodchem.2020.127641

Drum roasted products are used to impart colour, flavour and mouthfeel to beers. Here we designed a laboratory-scale roaster (100 g batch size) capable of precise time-temperature control and investigated the impacts of time, temperature and roasting... Read More about Modelling flavour formation in roasted malt substrates under controlled conditions of time and temperature.

Sensory properties of supercritical CO2 fractions extracted from Magnum hop essential oil (2020)
Journal Article
Dietz, C., Cook, D., Wilson, C., Marriott, R., & Ford, R. (2020). Sensory properties of supercritical CO2 fractions extracted from Magnum hop essential oil. Journal of the Institute of Brewing, 126(3), 263-279. https://doi.org/10.1002/jib.612

Hop oil fractions with unique sensory characteristics can be extracted from hop essential oil using green solvents such as supercritical (sc) CO2. These extracts meet clean label requirements and can be used to manage fluctuations in volatile composi... Read More about Sensory properties of supercritical CO2 fractions extracted from Magnum hop essential oil.

Overcoming technical barriers to brewing with green (non-kilned) malt: a feasibility study (2020)
Journal Article
Dugulin, C. A., Clegg, S. C., De Rouck, G., & Cook, D. J. (2020). Overcoming technical barriers to brewing with green (non-kilned) malt: a feasibility study. Journal of the Institute of Brewing, 126(1), 24-34. https://doi.org/10.1002/jib.602

Brewing using enzyme rich ‘green’ (germinated, but not kilned) malt has the potential to unlock considerable energy savings in the malting and brewing chain. This paper examines the major quality issues associated with green malt, by monitoring lipox... Read More about Overcoming technical barriers to brewing with green (non-kilned) malt: a feasibility study.

Indian black rice: A brewing raw material with novel functionality: Indian black rice: A brewing raw material with novel functionality (2019)
Journal Article
Moirangthem, K., Jenkins, D., Ramakrishna, P., Rajkumari, R., & Cook, D. (2020). Indian black rice: A brewing raw material with novel functionality: Indian black rice: A brewing raw material with novel functionality. Journal of the Institute of Brewing, 126(1), 35-45. https://doi.org/10.1002/jib.584

Indian black rice (Chakhao Poireiton) is a pigmented variety, rich in anthocyanins and other phytonutrients. With growing interest in the use of local raw materials in brewing, it was of interest to develop protocols for malting and brewing with Chak... Read More about Indian black rice: A brewing raw material with novel functionality: Indian black rice: A brewing raw material with novel functionality.

Characterisation of high molecular weight hop proanthocyanidins using Analytical Ultracentrifugation (2019)
Journal Article
Gadon, A., Linforth, R., Harding, S. E., & Cook, D. (2019). Characterisation of high molecular weight hop proanthocyanidins using Analytical Ultracentrifugation. Scientific Reports, 9(1), Article 12650. https://doi.org/10.1038/s41598-019-49171-4

We report the novel application of Analytical Ultracentrifugation (AUCF) to characterise the polymeric proanthocyanidin fraction of hops. Extraction of hop samples with 70% acetone (aq) followed by a C-18 Solid Phase Extraction yielded polyphenolic f... Read More about Characterisation of high molecular weight hop proanthocyanidins using Analytical Ultracentrifugation.

An improved HPLC method for single-run analysis of the spectrum of hop bittering compounds usually encountered in beers: Simultaneous HPLC determination of hop bitter acids (2016)
Journal Article
Oladokun, O., Smart, K., & Cook, D. (2016). An improved HPLC method for single-run analysis of the spectrum of hop bittering compounds usually encountered in beers: Simultaneous HPLC determination of hop bitter acids. Journal of the Institute of Brewing, 122(1), 11-20. https://doi.org/10.1002/jib.299

A single‐run reverse phase‐high performance liquid chromatography method for the quantification of humulinones, α‐acids, iso‐α‐acids and reduced iso‐α‐acids (where present) in commercial beer samples is presented. The method utilizes a binary solvent... Read More about An improved HPLC method for single-run analysis of the spectrum of hop bittering compounds usually encountered in beers: Simultaneous HPLC determination of hop bitter acids.

A comparison of dilute acid- and alkali-catalyzed hydrothermal pretreatments for bioethanol production from brewers' spent grains (2014)
Journal Article
Wilkinson, S., Smart, K. A., & Cook, D. J. (2014). A comparison of dilute acid- and alkali-catalyzed hydrothermal pretreatments for bioethanol production from brewers' spent grains. Journal of The American Society of Brewing Chemists, 72(2), 143-153. https://doi.org/10.1094/ASBCJ-2014-0327-02

Acid- or alkali-catalyzed hydrothermal (121°C, 30 min) processing of brewers' spent grains were evaluated as pretreatments for subsequent bioethanol production. At 1% (w/v), HCl was the most effective acid and NaOH the most effective alkali pretreatm... Read More about A comparison of dilute acid- and alkali-catalyzed hydrothermal pretreatments for bioethanol production from brewers' spent grains.

Optimisation of alkaline reagent based chemical pre-treatment of Brewers spent grains for bioethanol production (2014)
Journal Article
Wilkinson, S., Smart, K. A., & Cook, D. J. (2014). Optimisation of alkaline reagent based chemical pre-treatment of Brewers spent grains for bioethanol production. Industrial Crops and Products, 62, 219-227. https://doi.org/10.1016/j.indcrop.2014.08.036

The pre-treatment step of lignocellulosic ethanol production is recognised as the most energy intensive part of the overall process. Key objectives are thus that pre-treatments should operate effectively at low to moderate temperatures and at high pe... Read More about Optimisation of alkaline reagent based chemical pre-treatment of Brewers spent grains for bioethanol production.

The prevalence and impact of Fusarium Head Blight pathogens and mycotoxins on malting barley quality in UK (2014)
Journal Article
Nielsen, L., Cook, D., Edwards, S., & Ray, R. (2014). The prevalence and impact of Fusarium Head Blight pathogens and mycotoxins on malting barley quality in UK. International Journal of Food Microbiology, 179, 38-49. https://doi.org/10.1016/j.ijfoodmicro.2014.03.023

Fusarium head blight (FHB) caused by Fusarium and Microdochium species can significantly affect the yield of barley grain as well as the quality and safety of malt and beer. The present study provides new knowledge on the impacts of the FHB pathogen... Read More about The prevalence and impact of Fusarium Head Blight pathogens and mycotoxins on malting barley quality in UK.