Home Contact Us

MBAA Technical Quarterly

 

Return to Search Results

 

Purchase Article

Volume 35, Number 3, 1998, Pages 115-119
VIEW ARTICLE

Diacetyl and Globalization

MBAA AWARD Of MERIT LECTURE By T. Inoue

Abstract
Development of Takashi Inoue's international experiences is described together with the development of his brewing research establishments which was given in the Award of Merit Lecture of MBAA at the 1977 Convention in Baltimore, He is an International Co-Chairperson of the Technical Committee of the Master Brewers Association of the Americas since 1985 representing Japan and Asia, and hoping to be active in supporting globalization of the World brewers.. Main research establishments of his group are: Elucidation of diacetyl formation and its control mechanism in beet fermentation. Resolution of several practical problems related to diacetyl and beer flavor Trial introduction of immobilized yeast system and recombinant DNA technology to brewing
Keywords:

 

Sintesis
. SINTISIS El desarrol1o de las experiencias intemacionales de Takashi es descrito conjuntamente on e1 desarrollo de sus logros en investigacion cervecera que fue dado en el Premio "Award of Merit Lecture" de la MBAA en la conyencion de 1997 en Baltimore. Es es un Miembro lnternacional de la Junta Directiva del Comite Tecnico de 1a Asociacion de Maestros Cerveceros de las Americas desde 1985, representando al Japon y Asia, y espera seT activo en apoyar la globalizacion de los cerveceros mundia1es.Los puntos principales de investigacion de este grupo son: Elucidacion de formaci on. de diacetil ysu mecanismo de control en la fermentaclon decerveza. Resolucion de varios problemas practicos relacionados a diacetil y el sabor de la cerveza lntroduccion de prueba de sistema inmobi1izado de levadura y tecnologia recombinante de DNA en e1 campo cervecero.