Technological possibilities for transferring the colour of dark barley (Hordeum vulgare L.) into mash and wort to produce beers with a reddish hue. D. Häge, M. Reichenbacher, M. Bernhard, B. Krause, M. Zarnkow and B. 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. N. T. N. Giang and T. V. Khai. BrewingScience, 77 (January/February 2024), pp. 10-17. view abstract | view article