Scott Lafontaine
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View article: Sensory and Chemical Characterization of Upcycled Pomace- and Whey-Based Piquette Beverages
Sensory and Chemical Characterization of Upcycled Pomace- and Whey-Based Piquette Beverages Open
Upcycling, or utilizing materials that would otherwise go to waste, enables the creation of novel products that offer sustainability advantages and generate additional value. This study evaluates the feasibility of producing alcoholic beve…
View article: Evaluating the Chemical Composition and Sensory Attributes of Japanese and U.S. Sake
Evaluating the Chemical Composition and Sensory Attributes of Japanese and U.S. Sake Open
View article: Filtration Challenges in Non-Alcoholic and Low-Alcohol Beer Production with a Focus on Different Yeast Strains
Filtration Challenges in Non-Alcoholic and Low-Alcohol Beer Production with a Focus on Different Yeast Strains Open
This study examines the impact of yeast selection on fermentation performance, filtration efficiency, and the stability of low-alcohol and non-alcoholic beer (NAB). Three yeast strains (LA-01, LoNa, and W-34/70) were evaluated for their ef…
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: Impact of harvest date and year on the volatile and physicochemical properties of fresh-market blackberry cultivars
Impact of harvest date and year on the volatile and physicochemical properties of fresh-market blackberry cultivars Open
View article: Exploring Non-traditional Yeast for Flavor Innovation in Non-Alcoholic Beer
Exploring Non-traditional Yeast for Flavor Innovation in Non-Alcoholic Beer Open
View article: Micronutrient applications to enhance olive fruit growth and extra virgin olive oil chemical and sensory attributes
Micronutrient applications to enhance olive fruit growth and extra virgin olive oil chemical and sensory attributes Open
View article: Evaluating the costs of alternative malting grains for market adaptation: a case study on rice malt production in the U.S
Evaluating the costs of alternative malting grains for market adaptation: a case study on rice malt production in the U.S Open
Climate change, import restrictions, and global conflicts are significantly impacting brewing raw material supply and costs. To shield the malting and brewing industries from these disruptions, alternative crops to barley must be explored.…
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: Enhancing the aroma of white whole sorghum flour using supercritical carbon dioxide
Enhancing the aroma of white whole sorghum flour using supercritical carbon dioxide Open
Removal of undesired odor-active compounds from sorghum flour is vital for the widespread production of sorghum-based foods. This study investigated the use of supercritical carbon dioxide (SCCO2) for the extraction of volatile compounds …
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: Characterization of Humulus lupulus glycosides with porous graphitic carbon and sequential high performance liquid chromatography quadrupole time-of-flight mass spectrometry and high performance liquid chromatography fractionation
Characterization of Humulus lupulus glycosides with porous graphitic carbon and sequential high performance liquid chromatography quadrupole time-of-flight mass spectrometry and high performance liquid chromatography fractionation Open
Monoterpenes contribute to the characteristic aroma of several hop varieties and may occur as nonvolatile glycosides. Upon hydrolysis, the volatile terpenes are released from the glycoside precursors. Little is known, however, about the gl…
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: 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…
View article: Influence of Nitrogen Fertility Practices on Hop Cone Quality
Influence of Nitrogen Fertility Practices on Hop Cone Quality Open
A multi-year field study was conducted in Oregon and Washington to evaluate the influence of nitrogen fertilization rate and timing on cone quality and nitrate accumulation in cones. The impact of nitrogen rate on cone yield, levels of hop…
View article: Influence of Nitrogen Fertility Practices on Hop Cone Quality
Influence of Nitrogen Fertility Practices on Hop Cone Quality Open
A multi-year field study was conducted in Oregon and Washington to evaluate the influence of nitrogen fertilization rate and timing on cone quality and nitrate accumulation in cones. The impact of nitrogen rate on cone yield, levels of hop…
View article: Impact of static dry‐hopping rate on the sensory and analytical profiles of beer
Impact of static dry‐hopping rate on the sensory and analytical profiles of beer Open
Dry-hopping is a technique that has been used by brewers to increase the hop aroma and flavour of beer for centuries. Throughout the twenty first century, dry-hopping has become an increasingly popular method among craft brewers to impart …
View article: Relative Influence of Trans-Pacific and Regional Atmospheric Transport of PAHs in the Pacific Northwest, U.S.
Relative Influence of Trans-Pacific and Regional Atmospheric Transport of PAHs in the Pacific Northwest, U.S. Open
The relative influences of trans-Pacific and regional atmospheric transport on measured concentrations of polycyclic aromatic hydrocarbons (PAHs), PAH derivatives (nitro- (NPAH) and oxy-(OPAH)), organic carbon (OC), and particulate matter …