Nils Rettberg
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View article: Investigating the incorporation of milled rice in brewing non-alcoholic beer to enhance sensory quality
Investigating the incorporation of milled rice in brewing non-alcoholic beer to enhance sensory quality Open
The influence of substituting barley malt with milled rice on the sensory and chemical characteristics of nonalcoholic beers (NAB) was investigated. Physicochemical and volatile analyses were conducted on the NABs. Original gravities range…
View article: Creating Better Brewing Yeast With the 1011 Yeast Genomes Data Sets
Creating Better Brewing Yeast With the 1011 Yeast Genomes Data Sets Open
Yeast strain development has been essential for improving efficiency, flavour diversity, and quality of beer fermentation. Such efforts often rely on laborious in vitro screening experiments. However, with the increasing availability of la…
View article: Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars
Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars Open
Nineteen globally diverse rice cultivars were analyzed for various chemical parameters important to malting, including germination energy, protein, apparent amylose content, and gelatinization temperatures (GT). The rice cultivars were the…
View article: Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars
Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars Open
View article: Increased volatile thiol release during beer fermentation using constructed interspecies yeast hybrids
Increased volatile thiol release during beer fermentation using constructed interspecies yeast hybrids Open
Interspecies hybridization has been shown to be a powerful tool for developing and improving brewing yeast in a number of industry-relevant respects. Thanks to the popularity of heavily hopped ‘India Pale Ale’-style beers, there is an incr…
View article: Increased volatile thiol release during beer fermentation using constructed interspecies yeast hybrids
Increased volatile thiol release during beer fermentation using constructed interspecies yeast hybrids Open
Interspecies hybridization has been shown to be a powerful tool for developing and improving brewing yeast in a number of industry-relevant respects. Thanks to the popularity of heavily hopped ‘India Pale Ale’-style beers, there is an incr…
View article: Effect of Production Technique on Pilsner-Style Non-Alcoholic Beer (NAB) Chemistry and Flavor
Effect of Production Technique on Pilsner-Style Non-Alcoholic Beer (NAB) Chemistry and Flavor Open
The sensory, volatile, and physiochemical profiles of nineteen commercial non-alcoholic pilsner-style beers produced by different production techniques were analyzed and compared with a dry-hopped non-alcoholic IPA. NABs made only with eit…
View article: Development and Validation of a HS-SPME-GC-SIM-MS Multi-Method Targeting Hop-Derived Esters in Beer
Development and Validation of a HS-SPME-GC-SIM-MS Multi-Method Targeting Hop-Derived Esters in Beer Open
Hop-derived esters contribute to beer flavor and changes in the ester spectrum are believed to be an important driver in the flavor–instability of hoppy beers. To date, there exists no published method that enables reliable quantification …
View article: Tradition as a Stepping Stone for a Microbial Defined Water Kefir Fermentation Process: Insights in Cell Growth, Bioflavoring, and Sensory Perception
Tradition as a Stepping Stone for a Microbial Defined Water Kefir Fermentation Process: Insights in Cell Growth, Bioflavoring, and Sensory Perception Open
A process development from a traditional grain-based fermentation to a defined water kefir fermentation using a co-culture of one lactic acid bacterium and one yeast was elaborated as a prerequisite for an industrially scalable, controllab…
View article: Evaluation and Optimization of APGC Parameters for the Analysis of Selected Hop Essential Oil Volatiles
Evaluation and Optimization of APGC Parameters for the Analysis of Selected Hop Essential Oil Volatiles Open
Hop essential oil is a mixture of several hundred volatile metabolites that quantitatively and qualitatively distinguish hop varieties. Given the commercial relevance of hops in the brewing industry and the complexity of hop oil, analytica…
View article: Efficient breeding of industrial brewing yeast strains using CRISPR/Cas9-aided mating-type switching
Efficient breeding of industrial brewing yeast strains using CRISPR/Cas9-aided mating-type switching Open
Yeast breeding is a powerful tool for developing and improving brewing yeast in a number of industry-relevant respects. However, breeding of industrial brewing yeast can be challenging, as strains are typically sterile and have large compl…
View article: Efficient breeding of industrial brewing yeast strains using CRISPR/Cas9-aided mating-type switching
Efficient breeding of industrial brewing yeast strains using CRISPR/Cas9-aided mating-type switching Open
Yeast breeding is a powerful tool for developing and improving brewing yeast in a number of industry-relevant respects. However, breeding of industrial brewing yeast can be challenging, as strains are typically sterile and have large compl…
View article: Development and Validation of a HS-SPME-GC-SIM-MS Multi-Method Targeting Hop-Derived Esters in Beer
Development and Validation of a HS-SPME-GC-SIM-MS Multi-Method Targeting Hop-Derived Esters in Beer Open
Hop-derived esters contribute to beer flavor and changes in the ester spectrum are believed to be an important driver in the flavor–instability of hoppy beers. To date, there exists no published method that enables reliable quantification …
View article: Development and Validation of a HS-SPME-GC-SIM-MS Multi-Method Targeting Hop-Derived Esters in Beer
Development and Validation of a HS-SPME-GC-SIM-MS Multi-Method Targeting Hop-Derived Esters in Beer Open
Hop-derived esters contribute to beer flavor and changes in the ester spectrum are believed to be an important driver in the flavor–instability of hoppy beers. To date, there exists no published method that enables reliable quantification …
View article: Evaluating the Chemical Components and Flavor Characteristics Responsible for Triggering the Perception of “Beer Flavor” in Non-Alcoholic Beer
Evaluating the Chemical Components and Flavor Characteristics Responsible for Triggering the Perception of “Beer Flavor” in Non-Alcoholic Beer Open
Forty-two commercial non-alcoholic beer (NAB) brands were analyzed using sensory and chemical techniques to understand which analytes and/or flavors were most responsible for invoking the perception of “beer flavor” (for Northern Californi…
View article: Characterizing Volatile and Nonvolatile Factors Influencing Flavor and American Consumer Preference toward Nonalcoholic Beer
Characterizing Volatile and Nonvolatile Factors Influencing Flavor and American Consumer Preference toward Nonalcoholic Beer Open
In this study, the chemical and sensory profiles of 42 different nonalcoholic beer (NAB) brands/styles already on the global market and produced through several different brewing techniques were evaluated. A trained panel (i.e., 11 panelis…