The enhanced susceptibility of alcohol‐free and low alcohol beers to microbiological spoilage: implications for draught dispense

2021 ◽  
Author(s):  
David E. Quain
Keyword(s):  
Low Alcohol

Study on effects of molecule structure on exhaust emissions from RCCI engine fueled with low alcohol isomers

Fuel ◽  
2021 ◽  
Vol 304 ◽  
pp. 121339
Author(s):  
Weiqiang Han ◽  
Zhenhua Fan ◽  
Chao Jin ◽  
Guoqiang Tang ◽  
Yao Lu ◽  
...  
Keyword(s):  
Exhaust Emissions ◽  
Molecule Structure ◽  
Low Alcohol

Effects of Stress on Alcohol Consumption in Rats Selectively Bred for High or Low Alcohol Drinking

2004 ◽  
Vol 28 (3) ◽  
pp. 385-393 ◽  
Author(s):  
Julia A. Chester ◽  
Annette M. Blose ◽  
Mark Zweifel ◽  
Janice C. Froehlich
Keyword(s):  
Alcohol Consumption ◽  
Alcohol Drinking ◽  
Effects Of Stress ◽  
Low Alcohol

Ethanol effects on local cerebral glucose utilization in high-alcohol-drinking and low-alcohol-drinking rats

Alcohol ◽  
2003 ◽  
Vol 29 (1) ◽  
pp. 1-9 ◽  
Author(s):  
Jennifer E Learn ◽  
Daniel G Smith ◽  
William J McBride ◽  
Lawrence Lumeng ◽  
Ting-Kai Li
Keyword(s):  
Alcohol Drinking ◽  
Glucose Utilization ◽  
High Alcohol ◽  
Local Cerebral Glucose Utilization ◽  
Cerebral Glucose Utilization ◽  
Low Alcohol

Low Gravity on the Rise: A Sociocultural Examination of Low Alcohol Beer in the United States

2020 ◽  
pp. 87-100
Author(s):  
Colleen C. Myles ◽  
Paepin D. Goff ◽  
Delorean Wiley ◽  
Alexander Savelyev
Keyword(s):  
United States ◽  
The United States ◽  
Low Gravity ◽  
Low Alcohol

scholarly journals Using the profile method for evaluationthe beer quality

2017 ◽  
Vol 11 (1) ◽  
Author(s):  
O. Bocharova ◽  
I. Melnik ◽  
D. Hnatovskaya ◽  
S. Chub
Keyword(s):  
Integrated Approach ◽  
Analysis Data ◽  
The Body ◽  
Organoleptic Properties ◽  
Scoring Method ◽  
Rheological Analysis ◽  
Profile Method ◽  
Technological Factors ◽  
Low Alcohol

The expediency of using the profile method of analysis for assessing the influence of technological factors on the quality of beer has been established. The characteristics for the evaluation of beer quality by the profile method are chosen. The results obtained using the profile method give a more complete picture of the properties of beer than the results of the scoring method. Each of the samples was analyzed and studied. The results of analysis of such criteria as aroma, flavor, appearance and physicochemical parameters are demonstrated on profilograms. Estimation of flavor is the most difficult, since this concept includes a complex sensation of taste, aroma and consistency, determined in the oral cavity. To confirm the organoleptic properties of the «body» of the best sort of beer, rheological analysis data were presented. Such an integrated approach will allow fully studying the properties of a low-alcohol beverage and clearly demonstrating the advantages of a profile method of analysis.

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