Technological possibilities for transferring the colour of dark barley (Hordeum vulgare L.) into mash and wort to produce beers with a reddish hue. Doris Häge, Maximilian Reichenbacher, Marco Bernhard, Birgit Krause, Martin Zarnkow and Bernd Lindemann. BrewingScience, 77 (January/February 2024), pp. 1-9. view abstract | view article

The effect of pectinase addition on clarity and quality of Ca na (Elaeocarpus hygrophilus) wine. Nguyen Thi Ngoc Giang and Tran Van Khai. BrewingScience, 77 (January/February 2024), pp. 10-17. view abstract | view article