If you brew it, who will come? Market segments in the U.S. beer market
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DOI: 10.1002/agr.21511
Abstract: This article uses data collected from a large number of representative United States beer drinkers to identify potential market segments through consumers' taste perceptions of various beer brands. We use several well†established marketing research… read more here.
Keywords: segments beer; market; brew come; beer market ... See more keywords
Does information about organic status affect consumer sensory liking and willingness to pay for beer
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DOI: 10.1002/agr.21567
Abstract: The organic beer market is in its infancy, but the product category is growing at a high rate. This study evaluates how information about organic status affects consumers’ willingness to pay and sensory liking for… read more here.
Keywords: willingness pay; information organic; beer; sensory liking ... See more keywords
Consumer willingness to pay for sustainability attributes in beer: A choice experiment using eco‐labels
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DOI: 10.1002/agr.21655
Abstract: Commercial and regional brewers are increasingly investing in sustainability equipment that reduces input use, operating costs, and environmental impact. These technologies often require significant upfront costs that can limit market access to microbreweries. One potential… read more here.
Keywords: choice experiment; sustainability; willingness pay; beer ... See more keywords
α‐Acetolactate decarboxylase immobilized in chitosan: A highly stable biocatalyst to prevent off‐flavor in beer
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DOI: 10.1002/btpr.3295
Abstract: In this work, we studied the covalent immobilization of α‐acetolactate decarboxylase (ALDC) on glutaraldehyde activated chitosan beads for application in beers to prevent off‐flavor. The immobilized preparation was characterized regarding yield, efficiency, activity recovery, thermal… read more here.
Keywords: acetolactate decarboxylase; beer; activity; prevent flavor ... See more keywords
Characterization of Bitter-tasting and Antioxidant Activity of Dry-hopped Beers.
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DOI: 10.1002/jsfa.11847
Abstract: Bitter flavors and antioxidant activities are critical characteristics and indicators of beer's quality, respectively. To gain a better understanding of dry-hopped beer's bitterness, this work comprehensively evaluated the perceived bitterness intensity and bitterness attributes from… read more here.
Keywords: hopped beers; hopped beer; antioxidant activity; dry hopped ... See more keywords
The melatonin contained in beer can provide health benefits, due to its antioxidant, anti-inflammatory and immunomodulating properties.
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DOI: 10.1002/jsfa.12179
Abstract: Beer is a drink that is part of the diet of many peoples, it is a fermented beverage with a low alcohol content originating from cereal fermentation (barley or wheat) and contains melatonin. Melatonin (N-acetyl-5-methoxytryptamine)… read more here.
Keywords: melatonin contained; provide health; beer; contained beer ... See more keywords
Proteomics and glycoproteomics of beer and wine
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DOI: 10.1002/pmic.202100329
Abstract: Beer and wine are fermented beverages that contain abundant proteins released from barley or grapes, and secreted from yeast. These proteins are associated with many quality attributes including turbidity, foamability, effervescence, flavour and colour. Many… read more here.
Keywords: beer wine; beer; proteomics glycoproteomics; glycoproteomics beer ... See more keywords
Substances in beer that cause fluorescence: evaluating the qualitative and quantitative determination of these ingredients
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DOI: 10.1007/s00217-019-03394-x
Abstract: Fluorochromes can impair analysis results or, due to their natural frequency (molecular vibrations) completely superimpose important signals and make measurements impossible. This is especially true for non-invasive, optical measuring methods such as Raman microspectroscopy, which… read more here.
Keywords: substances beer; amino acids; fluorescence; wheat beer ... See more keywords
Flavor stability assessment of lager beer: what we can learn by comparing established methods
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DOI: 10.1007/s00217-020-03477-0
Abstract: Beer is prone to flavor changes during aging that influence consumer acceptance within shelf life. The shelf life of beer is defined as the period over which flavor changes remain acceptable. Assessment of flavor changes… read more here.
Keywords: flavor; flavor stability; beer; lager beer ... See more keywords
Gluten hypersensitivities and their impact on the production of gluten-free beer
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DOI: 10.1007/s00217-020-03579-9
Abstract: This article consists of a study of the literature and an assessment of available data on the production of gluten-free beer and its constituents. The article shows how the FAO/WHO Codex Alimentarius Commission for Nutrition… read more here.
Keywords: gluten free; article; production gluten; free beer ... See more keywords
The tolerance of brewing-related microorganisms to isomerized hop products and the effect on beer stability and quality
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DOI: 10.1007/s00217-020-03644-3
Abstract: The growth inhibitions of four commercially available isomerized hop products, in which dihydro iso-α-acids, tetrahydro iso-α-acids, and hexahydro iso-α-acids are derived from natural iso-alpha-acids, against brewing-related microorganisms were studied. The tests were carried out in… read more here.
Keywords: isomerized hop; beer; alpha acids; iso alpha ... See more keywords