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Journal of the Institute of Brewing is a peer-reviewed journal published by Wiley, covering Horticultural and Viticultural Research, Fermentation and Sensory Analysis, Wine Industry and Tourism.
| Publisher | Wiley |
|---|---|
| Reference style | Author–year (Chicago) Author–year — (Smith, 2023) in the text Smith, Ada, Ben Jones, and Cara Lee. 2023. "A Representative Article Title." Journal of the Institute of Brewing 12 (3): 45–58.
Formats any DOI in Journal of the Institute of Brewing style. No sign-up. |
| Publishes research in | Horticultural and Viticultural Research Fermentation and Sensory Analysis Wine Industry and Tourism Hops Chemistry and Applications Food composition and properties |
| ISSN | 0046-9750 |
| Citation impact (2-yr) | 0.82 |
| h-index | 90 |
| i10-index | 2,222 |
| Total citations | 80,123 |
| Open access | Yes |
| Top institutions publishing here | National Research Institute of Brewing |
| Journal website | onlinelibrary.wiley.com |
| You get | A submission-ready PDF and the editable LaTeX source — ready to submit. |
Citations each year’s papers have accumulated so far — the most recent years are still building up.
Brewers' spent grain (BSG) is the most abundant by-product generated in the beer-brewing process. This material consists of the barley grain husks obtained as solid residue after the production of wort. BSG is rich in fibre and protein and, to date, the main use for the elimination of this by-product has been as an animal…
A simple and quantitative method for the determination of (1→3) (1→4)-β-D-glucan in barley flour and malt is described. The method allows direct analysis of β-glucan in flour and malt slurries. Mixed-linkage β-glucan is specifically depolymerized with a highly purified (1→3) (1→4)-β-D-glucanase (lichenase), from Bacillus subtilis, to tri-, tetra- and higher degree of polymerization (d.p.) oligosaccharides.…
Chinese liquor is one of the world's oldest distilled alcoholic beverages, and it is typically obtained with the use of Daqu fermentation starters. Daqu is a saccharifying and fermenting agent, having a significant impact on the flavour of the product. Daqu can be categorized according to maximum incubation temperatures (high, medium and low) and flavour…
Cell walls have been isolated from barley endosperm and found to contain a microfibrillar phase which is embedded in an amorphous matrix. The microfibrillar phase probably consists of cellulose, together with tightly bound arabinoxylan and polysaccharides rich in mannose. The matrix material is arabinoxylan (approx. 25%) and β-glucan (approx. 75%). Pectic polysaccharides are absent from…
