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L 19
Infl uence of selected hop and beer
substances on gushing
Jean Titze 1, Antonie Herrmann 2, Zahra
Shokribousjein 3, Sylvie Deckers 3, Christina
Schönberger 4, Guy Derdelinckx 3, Vladimír
Ilberg 5
1National University of Ireland, University College Cork, Cork,
Ireland, 2University of Applied Science Weihenstephan-
Triesdorf, Institute of Food Technology, Freising, Germany,
3KU Leuven, Department of Microbial and Molecular Systems,
Leuven, Belgium, 4Barth-Haas Group, Barth Innovations, Joh.
Barth und Sohn, Nuremberg, Germany, 5University of Applied
Science Weihenstephan-Triesdorf, Faculty of Gardening and
Food Technology, Freising, Germany
DESCRIPTION OF TOPIC:
As gushing is still a problem for the brewing
industry, it is worldwide in the technological
and scientifi c fi eld of interest. In this context
the question was raised: Which specifi c
substances in beer and especially in hop are
responsible for gushing reduction or suppression?
Phenolic and fatty acids as well as constituent
parts of the essential hop oils were
examined. It turned out, that some substances
exist which can cause gushing itself. Two
reasons are possible:
(1) Due to interaction between phenolic acids
via hydrogen bonds, larger molecules are formed
where CO 2 can be released.
(2) According to the multi-functional groups
CO 2 can directly interact via hydrogen bonds
with phenolic acids.
The gushing positive eff ect of phenolic and
fatty acids could be compensated by the addition
of constituent parts of the essential hop
oils, where some monoterpenes are characterized
by suppressing and/or reducing gushing.
Besides, other monoterpenes have no
relevant eff ect on the reduction.
Jean Titze
Dr. Jean Titze studied Technology and Biotechnology
of Food at the Technical University
of Munich as well as European and national
Food & Feed Law at the Academy of Food
Law, Philipps-University of Marburg. Having
worked several years as a Brewery Consultant,
he joined Deloitte & Touche as a Senior
Consultant, focusing on the food and beverage
industry. In the last two years he lived
in Ireland working as a Senior Research Scientist
and brewery manager for the National
University of Ireland at the University College
Cork. He is also a lecturer for food law at the
University of Applied Science Weihenstephan-
Triesdorf.
L20
Hop lipids - A comprehensive
overview with regard to beer foam,
fl avour (in)stability and gushing
Nils Rettberg 1, Leif-Alexander Garbe 1
1VLB Berlin / TU Berlin, Research Institute for Special
Analysis / Chair of Bioanalytics, Berlin, Germany
DESCRIPTION OF TOPIC:
For decades lipids and their oxidation products
have attracted brewer‘s attention. They
strongly infl uence beer foam and fermentation,
are closely linked to beer fl avour (in)stability
and may promote gushing. In the past,
lipid analysis in brewing focused on adjuncts,
malt, wort, yeast, and beer. Lipid analysis
from hops is particularly challenging, thus information
and data on hop lipids is rare. Also
their role in brewing, especially in terms of
currently popular dry and late hopping techniques,
is unclear.
The current paper gives a fi rst comprehensive
overview on the total lipid content and
lipid composition of several hop varieties and
products. The distribution and concentration
of short and long chained fatty acids, as well
as the occurrence of prominent oxidation products
is described. In addition to analytical
techniques and experimental data, the relevance
of hop lipids for the fi nal product is
marked.
Nils Rettberg
Nils is a trained brewer holding a diploma
in biotechnology from the Berlin Institute of
Technology (TUB). Since 2011 he is a Ph.D.
student at the TUB chair of bioanalytics and
employed at the “department for special
analyses” at VLB Berlin. Nils’ work includes
several student courses ranging from basic
chemical-technical analysis to sophisticated
(bio) analytical techniques. His research focuses
on brewing relevant special analyses
using mass spectrometry and stable isotope
dilution technique.
30
L 21
Tool for predicting the risk of early
gushing from harvest to come
Patrick Boivin 2, Régis Fournier 1
1IFBM, Biology Molecular, Vandoeuvre, France, 2IFBM, Vandoeuvre,
France
DESCRIPTION OF TOPIC:
The gushing phenomenon is a problem for the
brewing and occurred more often in the last
years than before. The occurrence of gushing
is mainly attributed to the malt due to fungal
infection of barley. The biggest challenge of
malting industry is to produce malt with no
tendency to gush. To produce a n gushing negative
malt, maltsters had to know the gushing
potential of barley lot and even to know
the risk from harvest to come from diff erent
malting barley production zones. In this project,
we identifi ed the gushing potential of
each Fusarium species that infected malting
barley in the fi eld, developed a QPCR tool to
quantify them in during the vegetation period
and in the fi nal grain. With this QPCR tool, data
obtained from diff erent years, we are able to
predict after the fl owering period, the risk of
gushing of malting barley cultivated in diff erent
sites.
Patrick Boivin
He is Scientifi c Director at IFBM. He received
PhD in Microbiology, Enzymology and Bioconversion
from Compiègne University (1987). He
was Post-Doctoral Fellow at Baylor University,
Texas, U.S.A., 1987-1989. He received Master
in Business and Administration in 1998 from
French Institute of Management. Since 1989
he has been working at IFBM. He is a member
of the EBC Brewing Science Group and
a member of the French Barley-Malt-Beer
Committee. He has published several papers,
reviews and patents