Skip to main content

Research Repository

Advanced Search

All Outputs (9)

Exploring the multisensory perception of terpene alcohol and sesquiterpene rich hop extracts in lager style beer (2021)
Journal Article
Dietz, C., Cook, D., Wilson, C., Oliveira, P., & Ford, R. (2021). Exploring the multisensory perception of terpene alcohol and sesquiterpene rich hop extracts in lager style beer. Food Research International, 148, Article 110598. https://doi.org/10.1016/j.foodres.2021.110598

Understanding the contribution of hop essential oil to the multisensory profile of beer is known to be challenging because of its chemical and sensory complexity. Limited research has been conducted investigating hop-derived volatiles' role in the mo... Read More about Exploring the multisensory perception of terpene alcohol and sesquiterpene rich hop extracts in lager style beer.

On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review (2021)
Journal Article
De Cooman, L., Cook, D., Powell, C., Aerts, G., De Rouck, G., Bustillo Trueba, P., …Filipowska, W. (2021). On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review. Journal of the Institute of Brewing, 127(2), 107-126. https://doi.org/10.1002/jib.644

Despite decades of extensive research, beer flavour instability remains a challenge for both brewing and malting industries. Malt impacts the brewing process as well as the quality of the final beer. It also affects the stability of beer flavour, as... Read More about On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review.

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.

The impacts of copper, iron and manganese metal ions on the EPR assessment of beer oxidative stability. (2018)
Journal Article
Jenkins, D., James, S., Dehrmann, F., Smart, K., & Cook, D. (in press). The impacts of copper, iron and manganese metal ions on the EPR assessment of beer oxidative stability. Journal- American Society of Brewing Chemists, 76(1), https://doi.org/10.1080/03610470.2017.1402585

Beer flavour stability is a key quality parameter as brewers seek to maintain the quality of their product throughout the supply chain. The electron paramagnetic resonance (EPR) oxidative stability assay is one method that brewers are utilising to op... Read More about The impacts of copper, iron and manganese metal ions on the EPR assessment of beer oxidative stability..

A novel low-temperature mashing schedule for brewing with unmalted sorghum: optimisation (2017)
Journal Article
Holmes, C., Casey, J., & Cook, D. J. (2017). A novel low-temperature mashing schedule for brewing with unmalted sorghum: optimisation. Monatsschrift fur brauwissenschaft (Internet), 70(5/6),

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.

Electromagnetic heating for industrial kilning of malt: a feasibility study (2016)
Journal Article
Ferrari-John, R., Katrib, J., Zerva, E., Davies, N., Cook, D. J., Dodds, C., & Kingman, S. (in press). Electromagnetic heating for industrial kilning of malt: a feasibility study. Food and Bioprocess Technology, https://doi.org/10.1007/s11947-016-1849-0

Industrial malting operations use ~800kWh/t of energy to produce the heat required to kiln malt. Electromagnetic heating technologies are suggested as a way to potentially improve the energy efficiency of the kilning processing. In this work, the pot... Read More about Electromagnetic heating for industrial kilning of malt: a feasibility study.

Hop proanthocyanidins for the fining of beer (2015)
Journal Article
Linforth, R. S., Westwood, K., Somani, A., & Cook, D. J. (in press). Hop proanthocyanidins for the fining of beer. Journal of the Institute of Brewing, 121(4), https://doi.org/10.1002/jib.250

Fining agents are used in the clarification of beers; they help to reduce the time required to sediment suspended yeast cells and ensure the clarity and colloidal stability of beer. Following an adventitious observation during dry-hopping experiments... Read More about Hop proanthocyanidins for the fining of beer.

Selection of yeast strains for bioethanol production from UK seaweeds (2015)
Journal Article
Kostas, E. T., White, D. A., Du, C., & Cook, D. J. (2016). Selection of yeast strains for bioethanol production from UK seaweeds. Journal of Applied Phycology, 28(2), 1427-1441. https://doi.org/10.1007/s10811-015-0633-2

Macroalgae (seaweeds) are a promising feedstock for the production of third generation bioethanol, since they have high carbohydrate contents, contain little or no lignin and are available in abundance. However, seaweeds typically contain a more dive... Read More about Selection of yeast strains for bioethanol production from UK seaweeds.