Vol. 132 No. 3 (2026): Journal of the Institute of Brewing

View Vol. 132 No. 3 (2026): Journal of the Institute of Brewing

DOI: https://doi.org/10.58430/jib.v132i3

Published: 29-08-2026

Research

Terminology for the descriptive sensory analysis of cachaça produced using cell recycling of commercial yeasts

Luisa Carvalho , Tatiane Ribeiro, Marcelle Almeida, Maryse Bolzon, André Alcarde

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- Supplementary information
Selective control of spoilage lactic acid bacteria during fermentation by a heat stable bacteriocin from Pediococcus acidilactici HW01

Ji Hyeon Kim, Hyun Jun Lee

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Unlocking the malting potential of new Canadian hulless barley varieties, CDC Armstrong and CDC Pristine: effects of steeping and germination times

Marta Izydorczyk, Tricia McMillan, Arzoo Sharma, Aaron Beattie

119-137
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