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Mashing with unmalted sorghum using a novel low temperature enzyme system: impacts of sorghum grain composition and microstructure (2016)
Journal Article
Holmes, C. P., Casey, J., & Cook, D. (2017). Mashing with unmalted sorghum using a novel low temperature enzyme system: impacts of sorghum grain composition and microstructure. Food Chemistry, 221, https://doi.org/10.1016/j.foodchem.2016.10.083

Brewing lager beers from unmalted sorghum traditionally requires the use of high temperature mashing and exogenous enzymes to ensure adequate starch conversion. Here, a novel low-temperature mashing system is compared to a more traditional mash in te... Read More about Mashing with unmalted sorghum using a novel low temperature enzyme system: impacts of sorghum grain composition and microstructure.

The impact of maturation on concentrations of key odour active compounds which determine the aroma of tequila (2016)
Journal Article
González-Robles, I. W., & Cook, D. J. (2016). The impact of maturation on concentrations of key odour active compounds which determine the aroma of tequila. Journal of the Institute of Brewing, 122(3), 369-380. https://doi.org/10.1002/jib.333

Samples of non-mature and añejo (matured) tequila of the same brand/provenance were analysed using GC–MS and gas chromatography olfactometry (GC-O)/aroma extract dilution analysis (AEDA) to provide quantitative data on the most odour active compounds... Read More about The impact of maturation on concentrations of key odour active compounds which determine the aroma of tequila.

A comparison of dilute acid- and alkali-catalyzed hydrothermal pretreatments for bioethanol production from brewers' spent grains (2014)
Journal Article

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

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.

Impacts of premature yeast flocculation factors on yeast physiological characteristics and metabolite profiles during stirred and unstirred high-gravity fermentations (2013)
Journal Article

Premature yeast flocculation (PYF) is a sporadic condition of brewery fermentations in which yeast settles out from the fermenting wort earlier or more heavily than usual and before full attenuation has been reached. Factors originating from malt (i.... Read More about Impacts of premature yeast flocculation factors on yeast physiological characteristics and metabolite profiles during stirred and unstirred high-gravity fermentations.