Volume 112, Number 3, 2006

RESEARCH PAPERS

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Direct Evidence That Maltose Transport Activity Is Affected by the Lipid Composition of Brewer’s Yeast
Pedro M. R. Guimarães, Hannele Virtanen and John Londesborough

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Volatile Compounds in Cider: Inoculation Time and Fermentation Temperature Effects
Mónica Herrero, Luis A. García and Mario Díaz

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Influence of Lauter Turbidity on Wort Composition, Fermentation Performance and Beer Quality – A Review
Florian Kühbeck, Werner Back and Martin Krottenthaler

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Influence of Lauter Turbidity on Wort Composition, Fermentation Performance and Beer Quality in Large-Scale Trials
Florian Kühbeck, Werner Back and Martin Krottenthaler

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The Influence of Inoculum Level on Fermentation and Flavour Compounds of White Wines Made from cv. Emir
Huseyin Erten, Hasan Tanguler, Turgut Cabaroglu and Ahmet Canbas

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Cloning of Wheat LTP1500 and Two Fusarium culmorum Hydrophobins in Saccharomyces cerevisiae and Assessment of Their Gushing Inducing Potential in Experimental Wort Fermentation
Michael W. Zapf, Simone Theisen, Rudi F. Vogel and Ludwig Niessen

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Effects of Fermentation Parameters and Cell Wall Properties on Yeast Flocculation
R. Alex Speers, Yong-Quan Wan, Yu-Lai Jin and Robert J. Stewart

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Influence of Oak Chips Geographical Origin, ToastLevel, Dosage and Aging Time on Volatile Compounds of Apple Cider
Wenlai Fan, Yan Xu and Aimei Yu

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Comparative Production of Sugarcane Vinegar by Different Immobilization Techniques
G.S. Kocher, K.L. Kalra and R.P. Phutela

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Biogenic Amine Content of Beers Consumed in Turkey and Influence of Storage Conditions on Biogenic Amine Formation
R. Ertan Anli, Nilüfer Vural, Simge Demiray and Behic Mert

Corrigendum