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P 086
Investigation of a new prototype
mashing system
P 087
Influence of the mashing regime
on the phenolic character of wheat
beer
P 088
Genedata Selector - enterprise
genome management and analysis
software to optimize fermentation
processes
Tim J Hobley 1 , Daniel Christiansen 1 , Thomas
Krüger 1 , Frederik Wilbek 1 , Nikolaj Hansen 1 ,
Anders Nielsen 1 , Peter Stubbe 1 , Preben
Hansen 1
1Technical University Denmark, Institute for Food, Lyngby,
Denmark
Frithjof Thiele 1 , Andreas Ludwig 1
1Radeberger Gruppe KG, Frankfurt, Germany
Thomas Hartsch 1
1Genedata AG, Basel, Switzerland
DESCRIPTION OF TOPIC:
High yields and wort quality still concerns
small and large breweries, especially when
using raw barley and added enzymes. Conventional
processes are not optimal for use of
added enzymes due to poor mixing or deactivation
with extreme temperature. Circulation
of wort in alternating directions during
mashing in a kettle with filter meshes at the
top and bottom is effective up to 2 hL. But high
pressure on the filter end plates limits scaleup.
Here, we present a new mashing kettle
which eliminates filter plates, but allows circulation
and heating of the wort, entrapment
of particles, rapid draining and sparging. Performance
of the prototype, showed the temperature
profile was highly reproducible. A
mixing time of ca. 90 seconds was seen using
a flow rate of 6 L/min through the external
loop. Mashing of 2.5 kg milled barley, 8 kg
water (pH 5.7), 6.25 g OndeaPro (Novozymes)
with a profile of 10 min at 53°C, 60 min at
65°C and 5 min at 78°C, yielded 13.5°Brix.
DESCRIPTION OF TOPIC:
Phenolic aroma compounds (e.g. 4-vinylguaiacol
(4-VG) deriving from ferulic acid) are
typical flavours in wheat beer. Formation and
influencing factors in brewing of these compounds
are well known, mashing temperature
and mash-pH were identified as key parameters.
In all published papers each factor was
investigated individually, however, with this
experimental design interactions between
the influencing factors can not be detected.
In this investigation a response surface methodology
experimental design was employed
to study the interactions between the main
factors temperature and pH on a small scale
level. Using mashing-in-temperatures from
45°C to 63°C and mash-pH 5.2 to 5.8 it was
possible to show that a temperature increase
lead to a decrease in released ferulic acid. The
effect of the pH was limited to the mashingin-temperatures
around 45°C. Furthermore
different yeast strains used in large scale
brewing were analysed for their potential to
decarboxylate ferulic acid into 4-VG.
DESCRIPTION OF TOPIC:
Innovative technologies like next generation
sequencing, transcriptomics, proteomics
and metabolomics enable deep insights (e.g.
in yeast physiology) at the molecular level.
With this additional knowledge, fermentation
processes can be improved and made more
efficient and cost-effective.
Genedata Selector integrates, analyses and
visualizes all types of experimental data from
genomes, pathways and phenotypes to intellectual
property. We demonstrate how the
system integrates proprietary and public molecular
data from yeast, microbes, and plants
and has been used successfully in strain optimization
projects, investigation of spoilage
causes and the development of process monitoring
tools for microbial identity, viability and
stability. Enterprise-level, the system streamlines
processes and is accessible across departments
and production sites.
Tim J Hobley
Frithjof Thiele
Thomas Hartsch
Ph.D. Chemical Engineering, University of
Melbourne, Australia, followed by postdoc
in Lund, Sweden in Technical Microbiology.
Subsequently employed at DTU Denmark as
Postdoc, Assistant Professor and Associate
professor in department of Systems Biology,
in the areas of fermentation and downstream
processing. Now at National Institute of Food
at DTU as associate professor with responsibility
for micro brewery and fermentation and
downstream processing.
Frithjof studied Brewing and Beverage Technology
at Technische Universität München-
Weihenstephan from 1996-2002. He worked
as Scientific Employee at the Institute for
Brewing Technology I, Technische Universität
München-Weihenstephan from 2002-2007
and received a doctoral degree in 2006. In
2008 he went to Ireland to work as Post-
Doctoral Researcher at the University College
Cork. Since 2009 he works for the German
Brewing Group “Radeberger Gruppe KG“ currently
as Head of Corporate Technology
Dr. Thomas Hartsch studied chemistry and
molecular biology. He joined the Göttingen
Genomics Lab‘ management team and gained
his first experience in industry at Integrated
Genomics. Here he was in charge of a high
throughput sequencing lab, data storage and
analysis and customer solutions. Eight years
ago he joined Genedata, where he is managing
the business development activities and
scientific consulting projects for Industrial
Biotechnology, Agribusiness, and the Food
and Beverage Industry.
73 34 TH EBC CONGRESS · LUXEMBOURG 26 – 30 MAY 2013