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The influence of process parameters on fermentation performance and quality of the obtained beers was studied by sensorial analysis. No significant difference in the degree of acceptance between the obtained products and some traditional market brands was found.<\/jats:p>","DOI":"10.2478\/s11696-007-0076-6","type":"journal-article","created":{"date-parts":[[2007,12,8]],"date-time":"2007-12-08T20:02:20Z","timestamp":1197144140000},"source":"Crossref","is-referenced-by-count":19,"title":["High gravity batch and continuous processes for beer production: Evaluation of fermentation performance and beer quality"],"prefix":"10.1007","volume":"62","author":[{"given":"Daniel","family":"Silva","sequence":"first","affiliation":[]},{"given":"Tom\u00e1\u0161","family":"Br\u00e1nyik","sequence":"additional","affiliation":[]},{"given":"Giuliano","family":"Dragone","sequence":"additional","affiliation":[]},{"given":"Ant\u00f3nio","family":"Vicente","sequence":"additional","affiliation":[]},{"given":"Jos\u00e9","family":"Teixeira","sequence":"additional","affiliation":[]},{"given":"Jo\u00e3o","family":"Almeida e Silva","sequence":"additional","affiliation":[]}],"member":"297","reference":[{"key":"ref91","doi-asserted-by":"publisher","first-page":"35","DOI":"10.1016\/S0141-0229(00)00265-9.http:\/\/dx.doi.org\/10.1016\/S0141-0229(00)00265-9","article-title":"Controlled malolactic fermentation in cider using Oenococcus oeni immobilized in alginate beads and comparison with free cell fermentation Enzyme and Microbial","volume":"10","author":"Herrero","year":"2001","journal-title":"Technology"},{"key":"ref51","doi-asserted-by":"publisher","first-page":"84","DOI":"10.1002\/bit.20217.http:\/\/dx.doi.org\/10.1002\/bit.20217","article-title":"Physicochemical surface properties of brewing yeast influencing their immobilization onto spent grains in a continuous reactor and","volume":"6","author":"Br\u00e1nyik","year":"2004","journal-title":"Biotechnology Bioengineering"},{"key":"ref141","doi-asserted-by":"publisher","first-page":"85","DOI":"10.1016\/S0168-1656(98)00135-7.http:\/\/dx.doi.org\/10.1016\/S0168-1656(98)00135-7","article-title":"Recent advances in the malting and brewing industry of","volume":"15","author":"Linko","year":"1998","journal-title":"Journal Biotechnology"},{"key":"ref151","doi-asserted-by":"publisher","first-page":"35","DOI":"10.1016\/S1389-1723(03)80145-7","article-title":"A new technological approach proposed for distillate production using immobilized cells of Bioscience and","volume":"16","author":"Loukatos","year":"2003","journal-title":"Journal Bioengineering"},{"key":"ref131","doi-asserted-by":"publisher","first-page":"1417","DOI":"10.1021\/jf000942nS0021-8561(00)00942-0.http:\/\/dx.doi.org\/10.1021\/jf000942n","article-title":"Wine production using yeast immobilized on apple pieces at low and room temperatures of agricultural and food","volume":"14","author":"Kourkoutas","year":"2001","journal-title":"Journal chemistry"},{"key":"ref31","doi-asserted-by":"publisher","first-page":"1371","DOI":"10.1002\/1097-0010(200007)80:91371::AID-JSFA6543.0.CO;2-K.http:\/\/dx.doi.org\/10.1002\/1097-0010(200007)80:9<1371::AID-JSFA654>3.0.CO;2-K","article-title":"Brewing and brewing research : past , present and future of the Science of Food and","volume":"4","author":"Bamforth","year":"2000","journal-title":"Journal Agriculture"},{"key":"ref41","doi-asserted-by":"publisher","first-page":"1073","DOI":"10.1023\/A:1010558407475.http:\/\/dx.doi.org\/10.1023\/A:1010558407475","article-title":"Spent grains a new support for brewing yeast immobilisation","volume":"5","author":"Br\u00e1nyik","year":"2001","journal-title":"Biotechnology Letters"},{"key":"ref161","doi-asserted-by":"publisher","first-page":"18","DOI":"10.1094\/ASBCJ-50-0018","article-title":"Very high gravity brewing laboratory and pilot plant trials of the American Society of the Brewing Chemists","volume":"17","author":"McCaig","year":"1992","journal-title":"Journal"},{"key":"ref81","doi-asserted-by":"publisher","first-page":"1041","DOI":"10.1023\/A:1005417913123.http:\/\/dx.doi.org\/10.1023\/A:1005417913123","article-title":"Continuous secondary fermentation using immobilised yeast","volume":"9","author":"D\u00f6m\u00e9ny","year":"1998","journal-title":"Biotechnology Letters"},{"key":"ref121","doi-asserted-by":"publisher","first-page":"377","DOI":"10.1016\/j.fm.2003.10.005.http:\/\/dx.doi.org\/10.1016\/j.fm.2003.10.005","article-title":"Immobilization technologies and support materials suitable in alcohol beverages production : a review","volume":"13","author":"Kourkoutas","year":"2004","journal-title":"Food Microbiology"},{"key":"ref61","doi-asserted-by":"crossref","first-page":"639","DOI":"10.1128\/AEM.48.3.639-646.1984","article-title":"High - 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