Relationship between levels of diastatic power enzymes and wort sugar production from different barley cultivars during the commercial mashing process of brewing

Shumin Hu; Junhong Yu; Jianjun Dong; D. Evan Evans; Jia Liu; Shuli Huang; Shuxia Huang; Wei Fan; Hua Yin; Mei Li

doi:10.1002/star.201300152

Relationship between levels of diastatic power enzymes and wort sugar production from different barley cultivars during the commercial mashing process of brewing

Starch - Stärke ◽

10.1002/star.201300152 ◽

2013 ◽

Vol 66 (7-8) ◽

pp. 615-623 ◽

Cited By ~ 11

Author(s):

Shumin Hu ◽

Junhong Yu ◽

Jianjun Dong ◽

D. Evan Evans ◽

Jia Liu ◽

...

Keyword(s):

Sugar Production ◽

Diastatic Power ◽

Barley Cultivars

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Comparisons of Modern U. S. and Canadian Malting Barley Cultivars with Those from Pre-Prohibition: III. Wort Sugar Production during Mashing

Journal of the American Society of Brewing Chemists ◽

10.1080/03610470.2017.1402582 ◽

2018 ◽

Vol 76 (2) ◽

pp. 96-111 ◽

Cited By ~ 3

Author(s):

Stanley H. Duke ◽

Cynthia A. Henson ◽

Harold E. Bockelman

Keyword(s):

Sugar Production ◽

Malting Barley ◽

Barley Cultivars

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Tracking the Progress of Wort Sugar Production during Congress Mashing with North American Barley Cultivars and Comparisons to Wort Osmolyte Concentrations and Malt Extract

Journal of the American Society of Brewing Chemists ◽

10.1094/asbcj-2011-0829-01 ◽

2011 ◽

Vol 69 (4) ◽

pp. 200-213 ◽

Cited By ~ 3

Author(s):

Stanley H. Duke ◽

Cynthia A. Henson

Keyword(s):

North American ◽

Malt Extract ◽

Sugar Production ◽

Barley Cultivars

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Comparisons of Amylolytic Enzyme Activities and beta-Amylases with Differing Bmy1 Intron III Alleles to Sugar Production During Congress Mashing With North American Barley Cultivars

Cerevisia ◽

10.1016/j.cervis.2013.09.029 ◽

2013 ◽

Vol 38 (2) ◽

pp. 58

Author(s):

S.H. Duke ◽

M.A. Vinje ◽

C.A. Henson

Keyword(s):

North American ◽

Enzyme Activities ◽

Sugar Production ◽

Amylolytic Enzyme ◽

Barley Cultivars

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Comparisons of Amylolytic Enzyme Activities and β-Amylases with DifferingBmy1Intron III Alleles to Sugar Production during Congress Mashing with North American Barley Cultivars

Journal of the American Society of Brewing Chemists ◽

10.1094/asbcj-2012-0906-01 ◽

2012 ◽

Vol 70 (4) ◽

pp. 230-248 ◽

Cited By ~ 5

Author(s):

Stanley H. Duke ◽

Marcus A. Vinje ◽

Cynthia A. Henson

Keyword(s):

North American ◽

Enzyme Activities ◽

Sugar Production ◽

Amylolytic Enzyme ◽

Barley Cultivars

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SUBSTANTIATION OF INNOVATIVE DEVELOPMENT STRATEGIES IN BEET SUGAR PRODUCTION

Экономика сельского хозяйства России ◽

10.32651/206-71 ◽

2020 ◽

pp. 71-78

Author(s):

V.I. Nechayev ◽

P.V. Mikhailushkin

Keyword(s):

Development Strategies ◽

Innovative Development ◽

Sugar Production ◽

Beet Sugar

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Structure of polish isolates ofBipolaris sorokinianaand effect of different pathotypes on spot blotch severity of selected spring barley cultivars

Cereal Research Communications ◽

10.1556/0806.47.2019.007 ◽

2019 ◽

pp. 1-10

Author(s):

M. Cegiełko ◽

M. Wit ◽

I. Kiecana ◽

W. Wakuliński ◽

E. Mielniczuk

Keyword(s):

Spring Barley ◽

Spot Blotch ◽

Barley Cultivars

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CONTROL IN REAL TIME THE DENSITY OF PRODUCT AT VARIOUS STAGES OF THE TECHNOLOGICAL PROCESS OF SUGAR PRODUCTION

STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. In the frame of the XXIII Agribusiness Forum of the South of Russia and the Exhibition «Interagromash» Volume 1 ◽

10.23947/interagro.2020.1.630-632 ◽

2020 ◽

Author(s):

S.B. Kudryashev ◽

◽

N.S. Assev ◽

R.D. Belashov ◽

V.A. Naumenko ◽

...

Keyword(s):

Real Time ◽

Technological Process ◽

Sugar Industry ◽

Sugar Production ◽

Production Processes ◽

Quality Of Products

The article is devoted to solving one of the most important problems of the development of the sugar industry in Russia – the modernization of sugar production processes. Today, sugar production is actively being modernized, shifting most of its processes to the path of avomatization and optimization to improve the quality of products. This article describes one of the main ways to obtain information about the concentration of sucrose in syrup in the production of sugar.

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