All Outputs (5)

Dry-hopping: the effects of temperature and hop variety on the bittering profiles and properties of resultant beers (2017)
Journal Article

This paper reports the effects of dry-hopping at 4 and 19 °C for a low alpha versus high alpha hop variety on the resulting profiles of non-volatile hop acids (humulinones, iso-a-acids, a-acids). In a dry-hopping study conducted over 2 weeks, we foun... Read More about Dry-hopping: the effects of temperature and hop variety on the bittering profiles and properties of resultant beers.

Complete acid-based hydrolysis assay for carbohydrate quantification in seaweed: a species-specific optimized approach (2017)
Journal Article

Accurate quantification of the carbohydrate content of biomass is crucial for many bio-refining processes. The most commonly followed protocol is typically a modification of the NREL-based assay (specifically designed for carbohydrate analysis from l... Read More about Complete acid-based hydrolysis assay for carbohydrate quantification in seaweed: a species-specific optimized approach.

Development of a bio-refinery process for the production of speciality chemical, biofuel and bioactive compounds from Laminaria digitata (2017)
Journal Article

The development of cascading bio-refinery processes that are capable of producing a range of valuable products is of increasing significance and will help to ensure that mankind makes efficient usage of bioresources. Seaweed feedstocks have the poten... Read More about Development of a bio-refinery process for the production of speciality chemical, biofuel and bioactive compounds from Laminaria digitata.

A novel low-temperature mashing schedule for brewing with unmalted sorghum: optimisation (2017)
Journal Article

Laboratory mashing experiments were used to investigate and optimise protocols for mashing with unmalted sorghum using a novel low-temperature (Tmax = 78 °C) enzyme blend and mash schedule. Results are compared with equivalent data for a traditional... Read More about A novel low-temperature mashing schedule for brewing with unmalted sorghum: optimisation.

Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma (2017)
Journal Article

The impact of hop variety and hop aroma on perceived beer bitterness intensity and character was investigated using analytical and sensory methods. Beers made from malt extract were hopped with 3 distinctive hop varieties (Hersbrucker, East Kent Gold... Read More about Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma.