here - the 34th European Brewery Convention

Poster 

P1 

Soluble dietary fiber as food ingredients from brewers' spent yeast polysaccharides 

Elisabete Coelho 1 , Mariana Pinto 1 , Tiago Brandão 2 , Manuel A. Coimbra 1 

1 Universidade de Aveiro, Department of Chemistry, Aveiro, Portugal, 2 Unicer Bebidas, SA, Porto, 

Portugal 

Brewers' spent yeast (BSY) is the second major by-product of brewery industry. These residues 

comprise polysaccharides, namely β-glucans and mannoproteins, which should be recovered due to 

their bioactive properties. In order to solubilize all these polysaccharides, a sequential extraction with 

hot water and alkali solutions from 0.1M to 8M of KOH, followed by a partial acid hydrolysis was 

performed. 

The 4M KOH solubilized 6% of the carbohydrates, corresponding to 26% of the total mannoproteins 

and 1% of glucans. The 8M KOH solubilized 18% of the carbohydrates, corresponding to 1% of total 

mannoproteins and 22% of glucans. The glucans present in the residue left were solubilized by partial 

acid hydrolysis. Using this procedure, BSY can be a source of cold water soluble polysaccharides able 

to be used as food ingredients to be incorporated in aqueous matrices as dietary fiber. 

We thank FCT for financial support of Research Unit 62/94-QOPNA and post doctoral grant 

SFRH/BPD/70589/2010. 

P2 

Si 3 N 4 -microsieves for a rapid detection of microbiological trace contaminations in beverages 

Roland Novy 1 , Johannes Tippmann 1 , Thomas Becker 1 

1 Technische Universität München, Lehrstuhl für Brau- und Getränketechnologie, Freising, Germany 

In beverage industries, the state of the art for the control on trace contaminations is still the CFU 

(colony forming unit), a combination of membrane filtration followed by an incubation on nutrient media. 

This method needs up to 7 days of incubation and contains possibilities of analysis errors and 

misinterpretation. The scope of this project is the development of a rapid detection method without 

incubation for microbiological analysis, based on cross flow microfiltration with silicon nitride 

microsieves. The advantages of these microsieves are low filter resistance, chemical inertness, 

thermal stability, and their defined and narrow pore size distribution. The integration of these 

microsieves into an automated microfiltration system and the evaluation of the following 

microbiological analysis are the main parts of this research. Due to the pure separation on the 

membrane surface, rapid analyses with optical fluorescent techniques immediately after filtration are 

possible. 

P3 

A real-time next generation diagnostic tool for the malting and brewing industry: Selected ion 

flow tube mass spectrometry 

Jessika De Clippeleer 1 , Filip Van Opstaele 1 , Luc De Cooman 1 , Guido Aerts 1 

1 KAHO St.-Lieven, Laboratory of Enzyme, Fermentation, and Brewing Technology (EFBT), 

Department Chemistry/Biochemistry - LFoRCe, Department M2S, KU Leuven, Gent, Belgium 

Analytical measurement of beer flavour related volatiles requires specific extraction and detection 

techniques to obtain the necessary sensitivity and selectivity. Current techniques hamper fast 

evaluation of intermediate samples during the brewing process, which is of paramount importance for

process monitoring and improved control. Our data demonstrate that quantitative real-time 

measurement of target compounds by Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS) is of 

high added value for ongoing malting and brewing research, and for subsequent applications in the 

brewing industry, e.g. quality control of raw materials (malt, hops), monitoring fermentation, fast 

evaluation of wort, fresh and aged beer quality parameters. Whereas GC-MS is the technique of 

choice for detailed analytical volatile fingerprinting, it is not suited for real-time quantitative monitoring. 

In this respect, the SIFT-MS technology is fully complementary to GC-MS for quality control and 

process optimisation. 

P4 

Potential of near-infrared spectroscopy (NIR) in beer food chain: Applications in malting 

Paolo Fantozzi 1 , Giuseppe Perretti 1 , Valeria Sileoni 1 , Ombretta Marconi 1 , 

1 University of Perugia, Italian Brewing Research Centre (CERB), Perugia, Italy 

Aims: This research aims to novel applications of NIR in beer food chain. Beyond the mature 

utilizations of NIR for barley and malt quality assessment, the purpose was the development of new 

methods to monitor the malting process and to predict the suitability of barley for beer production 

before malting. 

Methods: Barley were malted using micro-malting pilot plant and then analysed by standard A-EBC 

methods. The NIR absorption spectra were collected on barley, green malt and final malt and 

correlated with the analytical data. 

Results: Fast, reliable and easy NIR calibration methods were developed to measure: 

· barley and malt quality parameters 

· malt quality parameters directly on barley as potential for malt features 

· malt parameters on green malt at-line during malting process. 

Conclusions: The use of NIR to monitor malting process and to predict malt parameters directly on 

barley can be extremely useful for maltsters to sort it and handle it during malting, saving money and 

time. 

P5 

Quantitative cleaning investigations using falling film 

Enrico Fuchs 1 , Manuel Helbig 1 , André Boye 2 , Marc Mauermann 2 , Jens-Peter Majschak 1,2 

1 Technische Universität Dresden, Faculty of Mechanical Engineering, Institute of Processing Machines 

and Mobile Machines, Dresden, Germany, 2 The Fraunhofer Application Center for Processing 

Machinery and Packaging Technology, Dresden, Germany 

Cleaning of machinery is crucial due to the required product safety and increasing production costs. 

Often a large quantity of cleaning fluid is used to remove the deposits. This results in high costs for 

fresh- and wastewater. In non-immerged systems (e.g. vessels) there are different flow types providing 

the cleaning effect (impinging jet, film). Spray balls are often used for cleaning, where the main 

cleaning is provided by falling film. An approach to reduce cleaning time and fluid consumption is to 

optimize the cleaning by draining film. To determine the cleaning rate, a quantitative optical method is 

used. 

In this paper 

(i) a reproducible soiling method and the 

(ii) minimization of optical errors is shown. Also, the 

(iii) calculation of the local distribution of soiling weights on samples is explained. Furthermore, the 

(iv) validation of the method by cleaning with falling films and its application is shown. 

The cleaning curves can be used to optimize cleaning of falling films.

P6 

Predicting the flavor stability of beer using redox potential 

Dario Cotterchio 1 

1 Technische Universität München (TUM), Forschungszentrum Weihenstephan für Brau- und 

Lebensmittelqualität (BLQ), Freising, Germany 

Changes in the freshness of a beer's flavor are contingent on the free reaction enthalpy of all active 

redox pairs. In order to determine the enthalpy, an inert electrode is placed in a redox solution where it 

then accumulates a charge over a set period of time after which the corresponding voltage is 

measured. This reveals the scope of all the chemical processes occurring in the beer that involve the 

exchange of electrons and serves as an indicator for the extent of the interplay between compounds, 

responsible for the development of perceptible sensory characteristics associated with aging. 

Experiments have shown that it is not the level of the redox potential but rather the change in the 

value while the sample ages that correlates with the formation of a perceptible level of aging 

compounds in beer. Various beer styles were tested and a distinctive electrochemical signature was 

established for each one, which allows for a reliable prediction of the flavor stability to be made. 

P7 

Classification of malting barley according to harvest year and quality by using mid infrared 

spectroscopy and multivariate analysis 

Budour Ajib 1 , Frantz Fournier 1 , Patrick Poivin 2 , Marc Schmitt 2 , Michel Fick 1 

1 Lorraine University, Vandoeuvre les Nancy, France, 2 IFBM, Vandoeuvre les Nancy, France 

To realize successful malting process yielding satisfactory malt, it is necessary to adapt the malting 

conditions to the changes in the quality of raw material. This adaptation is very time and money 

consuming and must be repeated every year as climate conditions and site influence barley quality. 

In this project, the quality of malt has been assessed using Mid-InfraRed spectroscopy. The quality of 

a wide variety of barley has been studied 394 samples, including 3 harvest years, winter and spring 

barley, 77 barley varieties, collected on 16 cultivation places. Conventional barley quality index 

(Moisture content, Protein, Betaglucan) was determined. The database thus depicts a large and 

unique range of barley quality. 

The results indicate that MIR spectrometry could be a very usefull and rapid analytical tool to assess 

malting barley quality. It allows barley classification according to harvest year and quality. 

P8 

Microwave superheated water extraction of brewers´ spent grain arabinoxylans 

Elisabete Coelho 1 , M. Angélica M. Rocha 1 , Jorge A. Saraiva 1 , Tiago Brandão 2 , Manuel A. Coimbra 1 

1 Universidade de Aveiro, Department of Chemistry, Aveiro, Portugal, 2 Unicer Bebidas, SA, Leça do 

Balio, S. Mamede de Infesta, Matosinhos, Portugal 

Brewers´ spent grain (BSG) is a by-product from beer industry that can be exploited as a source of 

arabinoxylans (AX) and derived oligosaccharides (AXOS), which present prebiotic and antioxidant 

activities. This work studies the potentialities of microwave superheated water extractions (MWE) for 

recovery of these carbohydrates from BSG. The AX+AXOS yield increased from 140 to 210°C. The

conditions that promote a compromise between the highest yield and the preservation of the 

carbohydrate structure are a sequential 2 min MWE at 140ºC to remove the residual starch, followed 

by a MWE at 180ºC and a MWE with 0.1M KOH also at 180ºC. 62% of BSG AX+AXOS were 

extracted, presenting 7-24 xylose residues, and a degree of phenolic acids esterification of 5-21%. 

The structural variability obtained allows defining specific types of compounds for different applications 

depending on the extraction conditions used. 

We thank FCT financial support of RU62/94-QOPNA and post-doc grant SFRH/BPD/70589/2010. 

P9 

Effect of brewing process on phenolic compounds and their corresponding antioxidant 

activities 

Celine Clayeux 1 , Damien Steyer 1 , Luc Didierjean 2 , Saïd Ennahar 3 

1 TWISTAROMA, Colmar, France, 2 Carlsberg Group, Strasbourg, France, 3 Université de Strasbourg, 

Strasbourg, France 

Phenolic content of extracts and their corresponding antioxidant activities at different stages of beer 

processing were investigated using a liquid chromatography online antioxidant detection method. 

Ethyl acetate extracts of barley, malt, wort and beer were separated using reverse phase HPLC and 

compounds eluting from the column were submitted to two UV-visible detections: one for the phenolic 

compounds; and the other for the reduced form of the radical cation ABTS .+ (CAS 30931-67-0). 

Prodelphinidin B3, procyanidin B3 and catechin were identified as three major contributors in the 

antioxidant activity of barley. Malting had a dramatic impact resulting in a decrease in their amounts 

and their associated antioxidant activities. However, their contents increased during the brewing step 

and then slightly decreased during hopping and fermentation. 

This study allowed the comparison of the phenolic contents and the corresponding antioxidant profiles 

of barley, malt, wort and beer. 

P10 

Potential plant protecting substances from hops in dry-hopped beer 

Annika Lagemann 1 , Stefan Hanke 1 , Matthias Kippenberger 1 , Georg Stettner 1 

1 Bitburger Braugruppe GmbH, Bitburg, Germany 

Since 2012, the traditionally established method of dry-hopping has been officially approved for beer 

brewing in Germany. This possibility led to a quick increase of the percentage of strongly hopped beer 

varieties on the german market. The aim of dry-hopping is to transfer particular aroma compounds 

from the hop to the finished brew. So far there seem to have been no investigations on unwanted hopspecific 

substances which could be additionally transfered. Therefore we investigated a possible 

contamination of beer with low-MRL pesticides used in hop cultivation, with particular attention being 

paid to myclobutanil and quinoxyfen. For our study, beers were produced with different hop additions 

(200 to 650 g/hl). Finally, residues of different pesticides were measured in the final product. It could 

be shown that myclobutanil migrate into the beer and reach values close to the legal limit. This 

suggests that pesticide levels in strongly hopped kinds of beer should be closely monitored. 

P11

Protein-thiols in beer and throughout the brewing process 

Signe Hoff 1 , Marianne N Lund 1 , Birthe M Jespersen 1 , Mogens L Andersen 1 

1 Copenhagen University, Food Science, Frederiksberg, Denmark 

Protein-thiols have been suggested to be important antioxidants influencing the oxidative stability of 

beer. A method for quantification of total soluble protein-derived thiols in wort and beer has been 

developed based on HPLC separation and detection of fluorescent adducts with the maleimide 

compound ThioGlo 1. 

The amounts of protein-thiols varied between barley varieties. Increased thiol oxidation were linked to 

a lowering of wort filtration rates. Sweet wort was found to contain compounds able to oxidize proteinthiols. 

These thiol-oxidizing compounds decreased in activity through increased malt roasting; and 

wort boiling eliminated their activity, suggesting an enzymatic origin of the effect. 

Thiols have been quantified in beer in various concentrations and correlated to the oxidative stability of 

the beers. The levels of thiols were found to decease during storage, suggesting that thiols are 

intermediates in redox reactions during beer staling. 

P12 

Analysis of flavor active carbonyls in beer by derivatization with 2,4-dinitrophenylhydrazine 

and HPLC-ESI-MS/MS 

Nina Baumjohann 1 , Diedrich Harms 1 

1 VLB Berlin e.V., Central Laboratory, Berlin, Germany 

During beer aging plenty of flavor active carbonyls are formed by different degradation processes. Due 

to their very low concentrations affecting the quality of beer (e.g. 2-(E)-nonenal) a sensitive analysis 

method is needed. The aim of this work is to develop a robust option for the determination of flavor 

active carbonyls as addition or alternative to laborious GC-MS routine analysis methods. 

After a preliminary matrix separation, a selective derivatization of carbonyls is effected by the use of 

the reagent 2,4-Dinitrophenylhydrazine (2,4-DNPH). For a sensitive determination of the formed 

derivatives high performance liquid chromatography coupled with electrospray-ionization and tandem 

mass spectrometry (HPLC-ESI-MS/MS) is used. By applying the multiple reaction monitoring (MRM) 

the selectivity is increased. Additionally, unexpected or unknown carbonyls can be discovered by the 

use of different mass spectrometric experiments. 

P13 

Evaluation of chemical physical stability of craft beers through unconventional methods 

Stefano Buiatti 1 , Stefano Bertoli 1 , Paolo Passaghe 1 

1 University of Udine, Department of Food Science, Udine, Italy 

Aims: The aim of this work was to evaluate the colloidal stability of beers correlating EBC methods 

(sensitive proteins and Chapon test) to gluten content and antioxidant activity (AA). 

Methods: Three beers with different formulations were produced: the reference one 100% malted 

barley, the other two with increasing amounts (20 and 40%) of buckwheat. Chemical physical stability 

was evaluated using four indices: sensitive proteins, alcohol chill haze test, gluten content and 

antioxidant activity. T-test was applied for statistical analysis. 

Results: Both gluten analysis and antioxidant activity measurements showed a correlation with data 

obtained with EBC methods. 

Conclusions: The analysis of gluten and AA may be used as qualitative and predicitive indexes of 

stability being more specific than sensitive proteins and Chapon test. The use of gluten free adjuncts 

could lead to more stable final products with a gluten content less than 100 mg/L.

P14 

System and method for on-line monitoring of beer primary fermentation based on UV-VIS- 

SWNIR spectroscopy 

Pedro Rodrigues 1 , Tiago Brandão 1 , Rui M.C. Martins 2,3 , José A. Teixeira 3 , Eurico Seabra 4 , Luis F.F. 

Silva 4 , Antonio A. Vicente 3 

1 Unicer Bebidas, SA, S. Mamede Infesta, Portugal, 2 Universidade do Minho, CBMA - Molecular 

Biology and Environmental Research Center, Braga, Portugal, 3 Universidade do Minho, IBB - Institute 

for Biotechnology and Bioengineering, Centre of Biological Engineering, Braga, Portugal, 

4 Universidade do Minho, CT2M - Centre for Mechanical and Materials Technologies, Guimarães, 

Portugal 

Aim: This work aims at demonstrating a new system and method for on-line monitoring of beer 

primary fermentation. 

Methods: The system is based on UV-VIS-SWNIR spectroscopy. It includes: 1) a fiber-optic probe 

and a universal probe adaptor specially designed for industrial fermenters; 2) a mini-spectrometer; 3) 

software specially developed for multivariate calculation of fermentation parameters; 4) graphical 

interface. 

Results: Calibrations were developed for biomass (CFU/mL), Brix, pH, ethanol (%), color, apparent 

and real extract (%), RDF (%), ADF (%), n-propanol (mg/L), iso-butanol (mg/L), total amyl alcohols 

(mg/l), ethyl acetate (mg/L), amyl acetate (mg/L), acetaldehyde (mg/L), dimethyl-sulfate (mg/L); 

diacetyl (mg/L). Correlation factors were always above 0.92. On-line calculation of these parameters 

was performed. 

Conclusions: The system is able to perform real-time and predictive control and diagnostics of beer 

fermentations, allowing preventive or corrective measures. 

P15 

Comparing optical versus traditional measurement technology in the brewery 

Daniel L Gore 1 , Keyvan Ghanaviztchi 1 

1 Anton Paar GmbH, Process Instrumentation, Graz, Austria 

Optical measurement technology is becoming more and more common in process environments and 

offers many benefits, such as ease of installation and cleaning, compact size and reduced 

maintenance, but does it also meet the high expectations of quality personnel in terms of accuracy, 

repeatability and stability This poster will show the results of a head to head test comparison for: 

ease of use, measurement performance (accuracy and repeatability) compared to the lab reference, 

performance during product changes and start up and response time. The test location was a 60.000hl 

brewery with 14 different beers and multiple, daily product changes. The test candidates were an 

optical, mid-infrared ATR (attenuated total reflectance) spectrometer and the classical beer monitor 

combining density and sound velocity with a separate CO2 measurement using the Volume Expansion 

Method. 

P16 

Monitoring of the antioxidant potential of beer 

Edyta Kordialik-Bogacka 1 , Anna Diowksz 1

1 Lodz University of Technology, Institute of Fermentation Technology and Microbiology, Lodz, Poland 

The quality of a beer brand should be consistent, despite its production in different localizations. The 

antioxidant potential of the beer brand produced in different breweries was evaluated. Since this brand 

was produced as pasteurized and non-pasteurized beer, the influence of pasteurization process on 

the antioxidant activity of beer was also assessed. Moreover, antioxidant properties of the products 

after their storage at 22°C for 4 weeks were examined. The antioxidant capacity of beer was 

measured both by the ferric reducing antioxidant power (FRAP) assay and the radical scavenging 

assay (DPPH). The antioxidant activity of the beer brand showed significant differences depending on 

its origin. When DPPH assay was used a significant decrease in the antioxidant activity of nonpasteurized 

beer was observed after storage. Furthermore, the changes in antioxidant properties of 

oat and barley beer were compared. A lower antioxidant potential was measured in the product from 

oat. 

P16a 

Radical scavenging ability of protein and peptide thiols in beer 

Marianne Lund 1 , Natália E.C. de Almeida 2 , Daniel R Cardoso 2 , Mogens L Andersen 1 

1 University of Copenhagen, Department of Food Science, Frederiksberg C, Denmark, 2 University of 

São Paulo, Chemistry Institute, São Carlos, Brazil 

The antioxidative capacity of thiol-containing peptides and proteins (P-SH) in beer was evaluated by a 

kinetic study of their ability to scavenge the 1-hydroxyethyl radical (HER), which is known to be the 

main radical species formed during beer aging processes. A number of P-SHs was investigated, 

among which were glutathione and LTP1 (Lipid Transfer Protein 1), an abundant beer protein. The 

reactivity of the P-SHs towards HER was evaluated using a competitive kinetic approach, employing 

the spin-trap POBN as a probe and by using Electron Paramagnetic Resonance (EPR) to detect the 

HER-POBN spin adduct. 

All investigated P-SHs were very reactive towards HER with apparent second-order rate constants 

close to the diffusion limit and ranging from 0.5 to 6.1 10 9 L mol -1 s -1 with LTP1 having the highest rate 

constant. The rates of scavenging HER by P-SH are competitive with the degradation of hops bitter 

acids in beer and likely to protect against oxidation mediated by HER. 

P17 

The use of confocal laser scanning microscope (CLSM) for determination of filtration inhibiting 

substances in kieselguhr and membrane filtration 

Michael Kupetz 1 , Martin Zarnkow 1 , Thomas Becker 1 

1 TUM Weihenstephan, Lehrstuhl für Brau- und Getränketechnologie, Freising, Germany 

The filtration process of beer is enormously influenced by reversible and irreversible blockages. The 

aim of this research is to stain and identify these components by CLSM. Staining components were 

used which only react with specific beer ingredients. The filtration was performed on an automated 

laboratory membrane, as well as kieselguhr precoat filter. A combination of the dyes propidiumiodide, 

fuchsine-acid and schiff´s reagent made it possible to distinguish polysaccharides (α-/β-glucans), 

proteins and yeast cells. The staining was performed by filtration of the dyes through the sample. 

Conclusions of the particles could take on the basis of the available wavelengths of the lasers. These 

allowed identifying the blockages of the surface layer and the interior of the filter medium.

P18 

Beta-glucan hazes - what's the problem 

Cecilia Damiani 1 , Karin Pawlowsky 1 , Giuseppe Perretti 2 

1 Campden BRI, Nutfield, United Kingdom, 2 Università di Perugia, Perugia, Italy 

In some instances beer haze is caused by beta-glucan molecules. Although this carbohydrate haze 

has commonly been associated with poor malt quality or mashing problems, it can also originate from 

the yeast cell wall. Indeed, with the increased use of centrifuges for yeast separation and high gravity 

brewing, yeast cells can be exposed to stresses resulting in damage to cell walls and release of betaglucans. 

Until recently, there was no simple test to distinguish between a yeast and malt beta-glucan 

haze, which has made trouble shooting the haze problem difficult. However, we have now solved this 

technical challenge and describe here a novel protocol for the isolation/examination of beta-glucan 

hazes and determination of whether they originate from yeast or barley. 

P19 

Changes of metal concentration in beer production and their Influence on the mechanism for 

haze formation 

Annika Burmeister 1 , Adelina Calean 2 , Thomas Kunz 3 , Frank-Jürgen Methner 3 , Peter Winterhalter 1 , 

Peter Fleischmann 1 

1 TU Braunschweig, Institute of Food Chemistry, Braunschweig, Germany, 2 TU Braunschweig, Institute 

Geoecology, Braunschweig, Germany, 3 TU Berlin, Institute of Biotechnology, Berlin, Germany 

Chill haze in beer causes an economical loss for the brewing industry. Due to the precipitation of 

protein-polyphenol-metal complexes under inadequate storage conditions, consumers confound these 

hazes with mold and its associated health risk. 

This work deals with the development of concentrations of Mn, Cu, Zn and Fe in beer raw materials, 

beers and their final concentrations in isolated beer hazes (analyzed via ICP-MS and ICP-OES). 

Independent from the raw materials used the concentrations of Fe, Mn, Cu and Zn in beers strongly 

depend on the steps of brewing process. Metal concentrations in the resulting hazes are 17 fold higher 

for Fe, 4 fold higher for Cu, 6 fold higher for Zn and 30 fold higher for Mn than in the original beers. 

P20 

Improving your draught beer quality 

Johannes Tippmann 1 , Simon Henke 2 , Heinz Dauth 3 , Thomas Becker 1 

1 Technische Universität München, Lehrstuhl für Brau- und Getränketechnologie, Freising, Germany, 

2 Technische Universität München, Lehrstuhl für Verfahrenstechnik Disperser Systeme, Freising, 

Germany, 3 Hochschule Ansbach, Fakultät Ingenieurwissenschaften, Ansbach, Germany 

For years, people talk about the quality of draught beer and their potential for improvement. 

Developments in dispensing systems are, however, in most cases, just to improve the appearance of 

the equipment. The most important aspect for a brewer - hygiene - is often neglected. As a 

consequence, the quality of beer is destroyed in the last few meters, just before the consumer enjoys it. 

We carried out extensive studies on construction, cleaning and maintenance of dispensing equipment. 

It was found here that the microbial load in draught beer could be reduced by good hygiene practices 

in 6 weeks by more than 90%. The investigation of design aspects also brought strong improvements. 

Here also immense hygienic improvements were observed. 

The presentation shows these findings and gives advice, such as fast recontaminations can be

avoided and the draught beer quality can be improved. The presentation also will show the growth and 

sensorial influence of microbial infections in draught beer. 

P21 

Slow and fast CO 2 escape from beer in relation to gushing 

Jan Savel 1 , Petr Kosin 1 , Adam Broz 2 

1 Budejovicky Budvar, n.p., Research&Development, C.Budejovice, Czech Republic, 2 Budejovicky 

Budvar, n.p., Production Director, C.Budejovice, Czech Republic 

Gas volume (GV) of CO 2 liberated from beer was measured with simple buoyant gasometer. The beer 

volume displaced (DV) above the bottle rim was also measured using the syringe with graduated scale. 

Gas volume of CO 2 escaping from the open bottle after its opening depended on beverage 

temperature, kind of beer, its shelf time and the presence of another gas e.g air. GV and DV strongly 

increased after the addition of dry porous materials such as diatomaceous earth, boiling stone, active 

charcoal, cellulose powder and both a little decreased by their wetting. Spontaneous liberation of 

carbon dioxide from beer and saturated water depended on kind of solid particles and gases bound on 

their surfaces. The addition of small particles of cellulose to carbonated liquids increased GV and DV 

from beer and carbonated water although saturated water did not contain any hydrophobins or 

surfactants. There is a speculation that cellulose particles could originate from grain wall destroyed by 

fungi. 

P22 

Confounding expectations: Decoupling visual and flavour properties of beer 

Paul Hughes 1 

1 Heriot-Watt University, School of Life Sciences, Edinburgh, United Kingdom 

Traditional beer brewing raw materials and operations typically affects more than one property of beer. 

Thus brewing with speciality malts confers both colour and specific flavours to the final product. Such 

coupling has been solved with the availability of malt flavours and colours, permitting independent 

manipulation of malt-derived flavour and colour. Here, we report the the influence of colour perception 

on flavour expectations. Aqueous extracts of speciality malts were ultrafiltered to create colour and 

flavour fractions. A range of beers were treated with both fractions at different concentrations. Tasters 

assessed them blind (blue glass) and in clear glass. There was a clear impact of the colour on 

perceived flavour profile, but the presence of roasted flavour in lager beers seemed independent of 

whether the colour was visible or not. Whilst this seemed to indicate broad acceptance of flavour 

attributes in lager beers, there was an optimum beyond which preferences were affected. 

P23 

Beverage Antioxidative IndeX (BAX) - a beneficial index number for prognosis of the oxidative 

flavour stability 

Christian Müller 1 , Thomas Kunz 1 , Frank-Jürgen Methner 1 

1 Technische Universität Berlin, Department of Biotechnology, Lab of Brewing Science, Berlin, 

Germany

A beer matrix dependent, linear correlation between SO 2 and endogenous antioxidative potential 

(EAP) measured by EPR offers a new index number for prognosis of oxidative flavour stability. The 

Beverage Antioxidative indeX provides additional information about anti- and pro-oxidative properties 

of the beer matrix independent on SO 2 . The BAX is affected by beer ingredients and gives information 

about consumption rate of EAP and formation of aging compounds during storage. 

Low pH improves oxidative stability caused by increasing iron-complex bonding power and reflected in 

lower oxygen activation, radical generation and higher EAP/BAX-values. Iron entry by raw materials 

and filtration can deteriorate oxidative stability. Hop ingredients like α-acids can reduce oxidative 

processes acting as chelating agent. Maillard intermediates with reductone/enediol structure formed 

during kilning and boiling decrease oxidative stability by acceleration of the Fenton system. Hence 

barley can improve BAX. 

P24 

New aspects of beer glass influences on beer taste 

Petr Kosin 1 , Jan Savel 1 , Adam Broz 2 

1 Budeweiser Budvar, N.C., R&D, Ceske Budejovice, Czech Republic, 2 Budeweiser Budvar, N.C., 

Production, Ceske Budejovice, Czech Republic 

It is generally accepted that each beer brand should have its own specific glass, which fits to its 

marketing positioning and which supports perceived quality of beer brand. It is known that specific 

shapes of glass rim influence the rate and turbulences of beer flow to oral cavity and can support or 

suppress the sensation of flavor compounds. However the influence of glass shape on the CO 2 

release at dispensing has not been studied yet. We have shown in our previous papers that up to one 

half of the beer CO 2 content can be released at dispensing, which influences not only the sparkling 

taste of beer, but also its drinkability, the perception of bitterness character and intensity and the 

perception of beer aromatic compounds. In this paper we will discuss the connection of the shape of 

glass bottom and glass proportions with the CO 2 release at dispensing. These results can be useful for 

highlighting of beer specific sensory properties by proper designing of beer glass. 

P25 

Development and validation of an assay method for volatile flavour compounds in GMP beer 

flavour standards 

Boris Gadzov 1 , Mark Powell 2 , Duncan Johnstone 2 , Javier Gomez-Lopez 1 , Dale Smith 1 

1 FlavorActiV Limited, Chinnor, United Kingdom, 2 Quay Pharmaceuticals Limited, Deeside, United 

Kingdom 

Flavour standards are a well-established means of training professional beverage sensory panels. The 

use of cyclodextrin-encapsulated flavours provides a more representative and consistent sensory 

experience than raw flavour material. Data from instrumental methods of analysis afford a more 

traceable and less subjective means of assuring flavour standard quality and batch-to-batch 

consistency along with sensory evaluation. This study describes the development and validation of an 

assay method for six flavour compounds (acetaldehyde, benzaldehyde, diacetyl, cis-3-hexenol, 2- 

methylpropionaldehyde and nonanal) encapsulated as beer flavour standards. A headspace-GC-FID 

method was developed that was capable of extracting and separating all six compounds. The 

method's performance is considered to be more than adequate to control these six compounds at 

concentrations relevant to their use as flavour standards.

P26 

DMTS reduction through control of copper concentration 

Norio Doi 1 , Minoru Kobayashi 1 , Susumu Masuda 1 , Masayuki Aizawa 1 

1 Asahi Breweries, Department of Flavor and Chemical Analysis, Moriya, Japan 

Dimethyl trisulfide (DMTS) is occasionally involved in the unpalatable aroma of non-alcoholic (NAB) 

and regular beers. Although DMTS is known to cause off-flavors in beers, few reports have described 

approaches for controlling DMTS levels in NAB and regular beers. In this study, by using new 

approach as controlling copper (Cu) amount, we found that Cu critically affects the formation of DMTS 

in NAB. In Cu-spiked wort, higher amounts of Cu in the whirlpool process led to increased DMTS 

levels in the finished product. As Cu was eluted in the brewing kettle during the production of NAB, we 

shortened the boiling time, increased the wort pH, and lowered the Cu concentration by more than 

90%, which led to marked decreases in DMTS levels by more than 80%. Based on these findings, the 

reduction of Cu was shown to be effective for lowering DMTS levels in NAB. As Cu also likely affects 

the formation of DMTS in regular beer, we speculate that this approach also can be applied to 

alcoholic beers. 

P27 

A scientific look at the flavour evolution of specialty beers 

Barbara Jaskula-Goiris 1 , Brecht De Causmaecker 1 , Tom Mertens 2 , Luc De Cooman 1 , Freddy Delvaux 2 , 

Guido Aerts 1 


Department Chemistry/Biochemistry - LFoRCe, Department M2S, KU Leuven, Gent, Belgium, 

2 KULeuven, Centre for Malting and Brewing Science, Department M2S, KU Leuven, Heverlee, 

Belgium 

The flavour of beer alters upon storage. Due to the complexity of both malt and beer production as 

well as the intricate composition of the beer matrix, a multitude of parameters may have an effect on 

the flavour stability of the finished product. Here we compared flavour instability of pilsner beers with a 

wide variety of specialty beers. An increase in colour, haze and aldehydes content was observed 

independent of the beer style. With regard to the aldehyde content in the fresh and aged beers, great 

variations were observed in the speciality beers, strongly depending on the type and quality of the malt 

used. Pilsner beers show relatively low aldehyde contents in both fresh and aged beers when 

compared to specialty beers. However, despite of the low aldehyde contents and somewhat better 

bitterness stability, pilsner beers were more prone to stale flavour perception due to much lower 

masking effects of fermentation and hop derived flavours. 

P28 

Volatile compounds screening of 14 commercial Alsatian beers by SBSE-LD-GC-MS 

Damien Steyer 1,2 

1 TWISTAROMA, Colmar, France, 2 INRA Colmar, Colmar, France 

Characterization of the volatile profile of commercial beer is of interest for brewers. It allows to 

understand what differentiates their products from competitor. This can also be used as a tool for 

product development where compounds of interest could be measured and with appropriate modeling, 

their concentration enhanced during the production phases. Fourteen commercial beers from 3 

different breweries (Kronenbourg, Meteor and Heineken) from Alsace were analyzed in duplicate by

Stir Bar Sorptive Extraction Liquid Desorption-GC-MS. Statistical analysis of 43 semi-quantified 

volatile compounds enabled the separation of the beers into distinct groups. White beers was the most 

complex group with high level of β-damascenone and linalol, geraniol, citronellol whereas ales 

contained high level of ethyl caproate, ethyl phenylacetate as well as 4-vinylguaicol. 

Lagers could be separated in 2 groups according to the amounts of hop volatile compounds (linalol, 

α/β eudesmol, methyl geranate). 

P29 

Addition of fermentable and non fermentable carbohydrates - impact on the yeast metabolism, 

sweetness, palate fullness and SO 2 -content in beer 

Torsten Seewald 1 , Christof Reinhardt 1 , Thomas Kunz 1 , Frank-Jürgen Methner 1 

1 Technische Universität Berlin, Lab of Brewing Science, Berlin, Germany 

Aim of this study was to investigate influences of fermentable and non-fermentable carbohydrate 

addition into brewing process prior fermentation to get a better insight in the influence on the yeast 

metabolism, sweetness, palate fullness and SO2-formation. 

Compared to the standard wort, the results demonstrate a general carbohydrate dependent increase 

in SO2-formation during fermentation. The highest increase in SO2 results from the fermentable 

sugars glucose and sucrose followed by the non-fermentable sugar isomaltulose and polydextrose. In 

correlation to the non-fermentable carbohydrate addition the additional SO 2 -formation mainly based on 

the increase in osmotic pressure is limited by the influences on the methionine pathway, the 

acetaldehyde production and the activation of the sulphate-reductase. 

Dependent to the used sugar a sensory panel detected a reversal point where the sweetness is 

coming to the fore and gets much stronger in comparison to the palate fullness. 

P30 

Investigation of the influence of a permease on diacetyl content during beer fermentation 

Nisha James 1 , Christine Lang 2 , Ulf Stahl 1 

1 Research and Teaching Institute for Brewing in Berlin (VLB), Department of Microbiology, Berlin, 

Germany, 2 TU Berlin, Berlin, Germany 

Yeasts secrete diacetyl during fermentation imparting an undesirable buttery flavour to beer. Gene 

targets for reducing diacetyl production were identified using transcriptome analysis. We identified 

GAP1 as a potential candidate in several genes. Gap1p functions as a transporter for amino acids and 

previous studies have shown that the availability of amino acids for the cell influences diacetyl 

production. We verified the transcriptome data by immunoblot analysis as Gap1p. We proposed the 

hypothesis that there is a positive correlation between amounts of Gap1p and diacetyl. To verify this 

we analysed diacetyl production under varying Gap1p levels in WT, Δgap1 and Gap1p overexpression 

strains of S. cerevisiae. We also show a positive correlation between Gap1p expression level and 

diacetyl levels under brewing conditions using industrial yeast strains. Our results indicate that 

influencing Gap1p levels indeed leads to changes in diacetyl levels. 

P31 

A new insight for controlling the hop aroma using hydrophobicity of yeast cell surface

Toru Kishimoto 1 , Kazuhiko Uemura 1 , Masayuki Aizawa 1 

1 ASAHI Breweries, Ltd., Research Laboratories for Brewing, Moriya-shi, Ibaraki, Japan 

The effects of cell surface hydrophobicity (CSH) of yeasts on the content of hop-derived hydrophobic 

compounds were investigated. The yeasts with high CSH have high flocculation characteristics and 

are easily removed from the bottom of tank after fermentation. When the high CSH yeasts with high 

flocculation characteristics are used in the fermentation process, the possibilities are that hydrophobic 

flavor compounds are adsorbed onto the high hydrophobic cell surface and easily removed with yeasts 

from beer, and that will result in the light taste beer, while low CSH with low flocculation characteristics 

will leave hop-derived hydrophobic compounds in beer with "Hefebittere". Our results, using 5 L scale 

fermentation, indicated that the concentrations of highly hydrophobic flavor compounds, as myrcene, 

humulene, caryophyllene, farnecene, non-isomerized humulone analogue tend to be influenced by 

CSH degree and accumulate on the hydrophobic cell surface, and then easily removed from beer. 

P32 

The perfect beer taster 

Eleanor K Woods 1 

1 Campden BRI, Flavour and Innovation, Nutfield, United Kingdom 

Do men or women make better beer tasters Existing studies from the food industry have suggested 

that women out-perform men in a range of sensory methods - but does this hold true for beer tasting 

In this study we have investigated differences in performance between male and female panellists in 

stimulus detection thresholds and in the ability to recognise and describe compounds from the beer 

flavour wheel. The study has included data from expert and untrained panellists to additionally 

highlight differences between how male and female tasters respond to training. The results from this 

study will allow us to predict whether gender balance in the panel will influence the results of beer 

tasting in breweries. 

P33 

New hop technologies for special beer with unique flavors 

Yoko Noro 1 , Atsushi Murakami 1 , Toru Gamo 2 , Tomohiko Ichii 1 

1 Kirin Company, Limited, Research & Development Division, Yokohama, Japan, 2 Kirin Brewery 

Company, Limited, Marketing Department, Tokyo, Japan 

Kirin has succeeded in products with new hop technologies. We will introduce the technologies and 

their unique hop aroma components in beer. 

1. Non dried, freshly frozen hops: With frozen hops (frozen soon after picking), we developed an 

extremely unique beer flavor. Frozen hops impart fresh and pure flowery aroma. Content of linalool 

along with other terpene alcohols was high, and terpene oxides were low, possibly due to non-heat 

treatment. 

2. Dip Hopping: Dry-hopping emphasizes not only pleasant but also unpleasant hop aroma. To 

minimize the latter, we developed dip-hopping, which hops are added to a fermentation tank with yeast 

(differ from dry-hopping). Dip hopped beer was high in linalool and low in myrcene compared to dry 

hopped beer. We assume that high linalool was due to low temperature extraction, and low myrcene 

was due to elimination by yeast. Also, low temperature prevented isomerization of alpha acids which 

enables control of hop aroma and bitterness individually.

P34 

Yeast biodiversity as a tool for flavor improvement in beer 

Catrienus de Jong 1 , Amparo Gamero 1 , Michael Katz 2 , Zoran Gojkovic 2 

1 NIZO food research, Ede, Netherlands, 2 Carlsberg Group, Copenhagen, Denmark 

During the brewing process, Saccharomyces species contribute to beer aroma development, but 

hundreds of other poorly studied yeast species exist, being an underutilized resource with potential for 

product innovation. MicroBeer is a miniaturized brewing process (5 ml) highly useful for screening 

purposes. In this study, twelve strains presenting high potential for aroma formation were tested in 

pure and mixed culture at 12°C. The results of the MicroBeer pointed out problems in maltose 

utilization and masked aromas in mixed cultures. These problems were solved in the lab-scale 

fermentations employing enzyme-treated wort and lower proportions of Saccharomyces yeast. This 

was a clear example of the usefulness of the microsystems to screen different conditions as a tool for 

improvement. In addition, some yeasts were able to produce high amount of esters, which could mean 

a potential increase in beer fruitiness and some yeast combinations result to be useful for flavor 

improvement. 

P35 

Characterisation of fresh and aged single-hop beers via hop oil constituents fingerprinting and 

sensory assessment 

Filip Van Opstaele 1 , Ann Van Holle 2 , Jan Van Nieuwenhove 2 , Dirk Naudts 2 , Denis De Keukeleire 3 , 

Guido Aerts 1 , Luc De Cooman 1 

1 KAHO Sint-Lieven University College, KU Leuven Association, Ghent, Belgium, 2 De 'proef'brouwerij, 

R&D department, Lochristi, Belgium, 3 Em. Prof., Ghent University, Ghent, Belgium 

The focus of this study is on scrupulous investigation of hop oil constituent fingerprints of fresh and 

aged single-hop beers aromatised with particular hop varieties using late and dry hopping techniques. 

The results clearly reflect analytical and sensorial differences between fresh late and dry-hopped 

beers produced with the same hop variety on the one hand and between single-hop beers aromatised 

with different varieties on the other hand. Upon ageing a significant decrease of the level of hop oil 

esters and terpene hydrocarbons was observed for all beers. Our results point to adsorption of 

volatiles at the haze formed upon ageing and adsorption of particular volatiles at the crown liners. Hop 

oil volatiles belonging to the ester and monoterpene hydrocarbons group always decrease to a higher 

extent in dry-hopped beers. Sensorial data show that the fresh flavour of dry hopped beers is less 

stable compared with the corresponding late hopped beers investigated in this study. 

P36 

From wort to beer: The evolution of hoppy aroma of single hopped beers produced by early 

kettle hopping, late kettle hopping and dry hopping 

Michael Dresel 1 , Tatiana Praet 1 , Filip Van Opstaele 1 , Ann Van Holle 2 , Jan Van Nieuwenhove 2 , Dirk 

Naudts 2 , Denis De Keukeleire 3 , Guido Aerts 1 , Luc De Cooman 1 

1 KAHO Sint-Lieven University College, KU Leuven Association, Laboratory of Enzyme, Fermentation 

and Brewing Technology, Ghent, Belgium, 2 De 'proef'brouwerij, R&D Department, Lochristi, Belgium, 

3 Em. Prof., Ghent University, Ghent, Belgium 

Knowledge of the impact of early kettle, late kettle and dry hopping on the final flavour sensation of 

beers is rather fragmentary. To gain insights into the way hoppy aroma develops, samples were taken

at different stages along the brewing process of single-hopped beers and analysed, thereby focussing 

on accurate determination of the full spectrum of hop oil-derived components. This study pinpoints 

analytical and sensory changes induced by the boiling and fermentation process, lagering, beer 

clarification and pasteurisation. Our data shows both qualitative and quantitative changes of hop oilderived 

volatiles at the former mentioned production stages and reveals that individual analytes greatly 

differ in their behaviour, e.g. clarification caused a crucial decrease of volatiles associated with the socalled 

'noble/spicy' aroma. Furthermore, the choice of the hop variety used for dry hopping, contributes 

significantly to the overall perceivable aroma by boosting individual volatiles. 

P37 

A simple concept to predict beer aging by use of statistical tools 

Annika Lagemann 1 , Betina Kessler 2 , Waltraud Kessler 3 , Georg Stettner 1 

1 Bitburger Braugruppe GmbH, Bitburg, Germany, 2 Technische Universität München, Center of Life 

Sciences Weihenstephan, Freising, Germany, 3 Reutlingen-University, Faculty of Applied Chemistry, 

Reutlingen, Germany 

There are numerous volatile flavoring substances whose influence on the flavor of aged beer is widely 

discussed in literature. For practical reasons, the complete analysis of all of those compounds could 

not be incorporated into everyday laboratory routines. For this reason, we made a selection of 37 

volatile compounds which were measured in fresh Pils and beer that had been stored for six months 

via GC-MS/MS. Measurements were carried out monthly over a time course of two years. By use of 

the principal component analysis on this dataset, we were able to identify nine key substances which 

allow a classification as either fresh or stored beer, with an accuracy of 90%. The validity of this data 

was confirmed by sensory recombination experiments. Due to its reliability and the largely automated 

instrumental detection, this simple tool marks a noticeable facilitation regarding prediction capabilities 

of beer aging, which otherwise would only be possible by means of human sensory analysis. 

P38 

Different influences on generation of aging compounds and the improvement of the oxidative 

beer flavour stability using active packing material versus SO2-additon 

Constanze Ruff 1 , Thomas Kunz 1 , Frank-Jürgen Methner 1 

1 Technische Universität Berlin, Lab of Brewing Science, Berlin, Germany 

Beer off flavour caused by oxidation has been attributed to the formation of specific aging compounds. 

The mechanisms may differ but they all involve activated oxygen species, highlighting the importance 

to avoid oxygen entry during the brewing process and storage. The technique combination of EPRspectroscopy 

and the ascertain of specific aging compounds as oxygen indicator via GC-MS is 

predestined to get a deeper inside in influences of SO 2 -additon in comparison and in combination to 

different crown liners with O 2 -scavenger properties on the oxidative beer stability. As expected beer 

with SO 2 -additon and different O 2 -scavenger exhibited higher flavour stability. A remarkable and for 

the mechanism important point is that a comparable increase in oxidative stability with SO 2 -additon or 

O 2 -scavenger leads to a different positive effect on the formation of aging compounds during storage. 

The results offer a useful knowledge about the right proceeding to increase oxidative beer stability. 

P39

Re-inventing the wheel: sensory evaluation and the key to drinkability 

Alex G Barlow 1 , Rob S T Linforth 2 , Haobin Wang 2 , David Cook 2 

1 ALL BEER, Sheffield, United Kingdom, 2 University of Nottingham, Nottingham, United Kingdom 

Organoleptic evaluation of beer flavour is key to acceptance and popularity amongst consumers. 

Whilst researching the ALL beer guide book, the author re-invented Mailgaard's flavour wheel 

descriptors in the format of a balance containing sensory characteristics profiling aroma, taste and 

mouthfeel. This ALL Beer Flavour Notepad (ABFN) was used to evaluate the flavours of 550 beers 

spanning a broad range of families and styles. Over 50 data points were characterised for each beer 

and consolidated into a database to analyse and search beers by flavour characteristics. 

Statistical analysis, including PCO, succeeded in confirming expected beer family and style 

characteristics and the ABFN as a method of compiling flavour data. ABFN conferred the ability to 

empirically measure beer balance and flavour strength (intensity). These factors together with 

personal preference are key to beer drinkability, so ABFN links sensory evaluation with smart methods 

of flavour communication to consumers. 

P39a 

Flavour and hop aroma stability of craft beers packed in different PET bottles 

Roland Folz 1 , Christina Schönberger 2 , Andreas Gahr 3 , Roland Pahl 1 , Ruslan Hofmann 1 

1 Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Berlin, Germany, 2 Barth Innovations, 

Nuremberg, Germany, 3 Hopfenveredlung St. Johann, Train-St. Johann, Germany 

Craft beers with hop intense flavours are tremendously successful currently in various markets. The 

flavour stability characteristics of Craft beers are scarcely investigated but will become important with 

nationwide or international distribution. PET bottles are due to their low weight convenient for 

consumers and longer transport. The market share for PET bottles shows steady growth and with 

increasing success of Craft beers this way of bottling may gain more importance. Two typical Craft 

beer types, a Pilsner and an India Pale Ale, were filled in PET bottles with different barrier properties 

(Monolayer PET w and w/o coating). Bottles were stored at 4°C and 23°C to study the influence of 

temperature and barrier performance on flavour stability. It was shown that both factors influence the 

flavour stability and the development of typical stale flavours. Furthermore, the India Pale Ale proved 

to be more stable in sensory context than the Pilsner, independent from the PET material used. 

P40 

Microbiology of lambic sour beers processing unraveled with Matrix-Assisted Laser 

Desorption/Ionisation Time-of-Flight Mass Spectrometry (MALDI-TOF MS) 

Freek Spitaels 1 , Maarten Janssens 2 , Anita Van Landschoot 3 , Luc De Vuyst 2 , Peter Vandamme 1 

1 Ghent University, Department of Biochemistry and Microbiology, Laboratory of Microbiology (LM- 

UGent), Ghent, Belgium, 2 Vrije Universiteit Brussel, Department of Bio-engineering Sciences, 

Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Elsene, Belgium, 

3 University College Ghent, Faculty Applied Bioscience Engineering, Laboratory of Biochemistry and 

Brewing, Ghent, Belgium 

Lambic sour beers are the products of spontaneous fermentation and maturation in casks that 

progresses for at least two years and which is hardly characterized from a microbiological point of view. 

The present study aimed to evaluate the quality of these beers by identifying the very complex 

microbiota using mass spectrometry. First, a MALDI-TOF mass spectra database was built using 4000 

bacterial and yeast isolates from several batches and stages of lambic fermentations. This database 

also included mass spectra of additional reference strains of the same species, but isolated from other

sources, to account for biological variation. Currently, the database includes isolates representing 600 

species from 150 genera, for instance all species of the genera Pediococcus, Acetobacter and 

Gluconobacter. The database is now used not only for the identification of novel isolates, but also for 

direct identification of microorganisms in samples with a complex microbiota. 

P41 

Exploration of matrix-assisted laser desorption/ionization-time of flight mass spectrometry 

(MALDI-TOF MS) as a fast identification tool for beer spoilage bacteria 

Anneleen D. Wieme 1 , Anita Van Landschoot 1 , Peter Vandamme 2 

1 University College Ghent, Faculty of Applied Bioscience Engineering, Laboratory of Biochemistry and 

Brewing, Ghent, Belgium, 2 Ghent University, Department of Biochemistry and Microbiology, 

Laboratory of Microbiology, Ghent, Belgium 

Beer spoilage induced by bacteria is a common problem in the brewing industry and has a great 

impact on the brewing economy. The present study aims to develop a quick, accurate and inexpensive 

method to detect and identify beer spoilage bacteria. To achieve this, an extensive database 

comprising about 6500 MALDI-TOF MS-profiles including more than 260 accurately identified 

contaminants and beer spoilage isolates was built. The 260 isolates represent all commonly 

encountered spoilage bacteria with a focus on lactobacilli, acetic acid bacteria and some anaerobes. 

The profiles revealed culture-independent species-specific biomarker peaks for all spoilage species, 

allowing straightforward identification of novel isolates. The final aim of the present study is to detect 

and identify spoilage bacteria in a sample with no or minimal culture steps. 

P42 

Molecular characterisation of lactic acid bacteria community during malting 

Sofie Malfliet 1 , Annelies Justé 2 , Bart Lievens 2 , Luc De Cooman 1 , Guido Aerts 1 


Department Chemistry/Biochemistry - LFoRCe, Department M2S, KU Leuven, Gent, Belgium, 

2 Lessius Hogeschool, Laboratory for Process Microbial Ecology and Bioinspirational Management 

(MPE&BIM) - LFoRCe, Department M2S, KU Leuven, Sint-Katelijne-Waver, Belgium 

Knowledge of microbial dynamics during malting is limited, partly because conventional culturedependent 

approaches result in an incomplete picture of the microbial diversity. In particular, not much 

is known about the structure and dynamics of the lactic acid bacteria (LAB) community, yet one of the 

most important bacterial groups in malting. In this study, the LAB microbial community structure was 

assessed for malting samples from different industrial malting systems, i.e. from barley to malt using 

two culture-independent techniques, including T-RFLP and 454 pyrosequencing. Using T-RFLP, the 

LAB community seemed remarkably stable during malting, with the most predominant LABs 

originating from the barley itself. Conversely, the sensitive 454 pyrosequencing revealed differences 

between LAB community structures during malting, with predominance of Weissella species. Our 

results create a scientific basis for selection of specific LABs in view of process management in 

industrial malting. 

P43

Application of a new biological detoxifying method in malting 

Pedro Oliveira 1 , Fritz Jacob 2 , Emanuele Zannini 1 , Elke Arendt 1 

1 University College Cork, Cork, Ireland, 2 Forschungszentrum Weihenstephan für Brau- und 

Lebensmittelqualität, Technische Universität München, Freising, Germany 

Lactic acid Bacteria (LAB) have long been known to have the ability to delay fungal growth in food by 

producing antifungal compounds, and barley crops infected with Fusarium moulds have been a 

continuing problem for the malting and brewing industries.The objective of this project was to develop 

a biological method for early fungal detoxification with application in malting using a brewing wort 

substrate. Fusarium culmorum was challenged gainst 5 specific LAB strains with positive antifungal 

activity. The method was validated comparing acidified medium and negative antifungal LAB strain´s 

as controls. The antifungal potential screening using a microplate assay showed a complete inhibition 

of fungi for 7 days. The best antifungal LAB strains were tested in a micro-malting trial and quantified 

for fungal growth (PCR) and mycotoxins (HPLC). An up-scale to 1.5 kg batch was carried to evaluate 

the malt quality. The Application of the new biological detoxifying method was successfull. 

P44 

Fast and reliable detection of beer spoilage bacteria for routine analysis- field results 

Jürgen Günter Ziehl 1 , Georg Stettner 2 , Horst Born 3 , Caroline Knoll 3 

1 Pall GmbH, Sales & Marketing, Bad Kreuznach, Germany, 2 Bitburger Braugruppe GmbH, 

TQ/Technologie und Qualitätswesen, Bitburg, Germany, 3 Pall GmbH, SLS Global Technical Support, 

Bad Kreuznach, Germany 

Microbiological beer stability is considered to be one of the most critical control parameters for beer 

quality and the brewery's brand protection. The potential presence and growth of beer-spoilage 

bacteria in the final product is the main reason for causing changes in flavor, taste and turbidity. A 

critical challenge of all conventional microbiological test methods is the timely release of the analyzed 

products which typically takes 6-7 days until final result. To identify potential risks at an early stage 

and to initiate counteractive measures, a precise and rapid identification of the relevant organisms is 

essential. This study shows the pros and cons of the conventional microbiological test methods and a 

comparison of the current in use Polymerase Chain Reaction technology with the new Pall GeneDisc® 

PCR System and its beer specific beer plate. Both systems have been tested on their handling, 

reliability and sensibility, the most important key parameters on daily routine analysis. 

P45 

A novel tool to establish volatile molecular biomarkers to evaluate yeasts performance through 

beer fermentation: S. cerevisiae and S. pastorianus 

Cátia Martins 1 , Adelaide Almeida 2 , Tiago Brandão 3 , Sílvia Rocha 1 

1 University of Aveiro, Chemistry Department, QOPNA, Aveiro, Portugal, 2 University of Aveiro, Biology 

Department, CESAM, Aveiro, Portugal, 3 Unicer Bebidas, SA, Leça do Balio, Portugal 

Yeasts are one main intrinsic factor on the quality of beer due to their impact on flavour. Volatile 

metabolites produced by yeasts play a crucial role on beer aroma peculiarities. The aim of this 

research was to use a high-throughput methodology for comprehensive and in-depth analysis of S. 

cerevisiae and S. pastorianus volatile exo-metabolome using solid phase microextraction combined 

with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry, in order to 

evaluate the yeast performance through beer fermentation. 

This methodology allowed the detection of around 1000 metabolites for both strains, distributed over 

several chemical groups: acids, aldehydes, alcohols, esters, terpenoids, ketones, sulphur compounds. 

This approach can be used as a tool to establish molecular biomarkers of yeast performance through

eer fermentation. 

We thank FCT for financial support of Research Unit 62/94-QOPNA (project PEst-C/QUI/UI0062/2011) 

and PhD grant SFRH/BD/77988/2011. 

P46 

Preventing the quality of high gravity beer from lactic contamination with lysozyme formulation 

Gilles Goemaere 1 , Dorothée Maurel 2 , Walter Mulinazzi 2 , Philippe Cario 1 

1 SPINDAL AEB Group, Beverage Division, Gretz-Armainvilliers, France, 2 SPINDAL AEB Group, 

Research & Development Biotechnology, Gretz-Armainvilliers, France 

Lysozyme is described as an enzyme approved in the agro alimentary industry as a treating material 

to stabilize beverage from malolactic acid bacterial degradation. The aim of this paper is to present a 

number of trials which have been conducted on high gravity beer in order to check the action of 

lysozyme formulation on lactic contamination. 

The amount of lactic bacteria on an infected beer was tested on a MRS media without oxygen intake. 

Different dosages were applied, from 0,2 up to 5 g/hL and compared with reference. Results and 

comments after 6 weeks of incubation were achieved on beer followed by the analysis of a number of 

aldehydes. A forcing test was also realized to measure the impact on sensible protein and the general 

haze stability. 

Analysis of beer treated with this enzyme revealed that it does not alter the characteristics of the final 

beer; organoleptic degustation indicated that there was a slight difference in taste in favor of the 

treated samples. 

P47 

Consumer preference for sensory characteristics of commercial beers. Liking, disliking and 

appropriateness to different usage situations 

Gianluca Donadini 1 , Maria Daria Fumi 1 

1 Università Cattolica del Sacro Cuore, Institute of Oenology and Food Engineering, Piacenza, Italy 

Understanding which sensory attributes drive consumer acceptance of beer is critical to the Brewing 

Industry. Likewise it is critical to understand how a given market segments in terms of preference for 

sensory qualities of beer. A sensory profiling and a consumer test including 18 commercially available 

beers of different styles were conducted. A trained panel (n=8) completed the sensory profiling using 

35 descriptors. 156 regular beer consumers tasted the same 18 beers in a hedonic test (affective 

response) and in an appropriateness test (cognitive-contextual response). The hedonic response of 

consumers was heterogeneous. Drivers of liking varied much across consumers who shift in sensory 

oriented consumers and in consumers who don't respond to sensory features of beer. 

Appropriateness for different contexts and usage situations depended on liking mainly but consumers 

consider specific flavours as more appropriate than others to fit a given context or usage situation. 

P48 

A kinetic study of the formation of 2- and 3-Methylbutanal 

Yarong Huang 1 , Johannes Tippmann 1 , Thomas Becker 1

1 Technische Universität München, Lehrstuhl für Brau- und Getränketechnologie, Freising, Germany 

The development of a kinetic modeling of the formation of 2- and 3-MB is a useful tool to estimate the 

wort flavor during the wort boiling and the flavor stability of beer. A model experiment was performed, 

using D-glucose/D-maltose and L-leucin/isoleucin to study Maillard reaction in a buffer solution of a pH 

value of 5.2. The development of this kinetic model was based on the correlation between the 

concentrations of 2-, 3-MB and the concentration of L-leucin/isoleucin. According to a statistical 

analysis, there is no significant difference in changes on concentration of D-Glucose/D-Maltose. In 

order to understand the reaction mechanism better, a multi response kinetic model was used. Using 

the software Athena Visual Studio TM , the reaction rates of the main reaction step of the Maillard 

reaction and the activation energy were calculated respectively. The developed kinetic model gives a 

good fit with the experimental data. 

P49 

Origin of the flavour active aldehydes cis- and trans-4,5-Epoxy-2E-decenal 

Konrad Neumann 1 , Leif A. Garbe 1 

1 VLB Berlin / TU Berlin, Berlin, Germany 

Flavor active cis- and trans-4,5-epoxy-2E-decenal isomers are important (off)-flavor compounds in 

foods. Trans-4,5-epoxy-2E-decenal has a very intensive metallic taste and smell with very low 

thresholds. In the literature, the aroma of cis-4,5-epoxy-2E-decenal is described as citrus-like, sweet, 

fatty and malty. Even the concentrations of epoxydecenales are comparably low, epoxydecenal 

isomers were identified as key odorants of food products. In fresh beer we analyzed epoxydecenal 

concentrations with 20pg/L. As their origin, degradation of linoleic acid is proposed but not yet verified. 

To prove origination, we added stable isotope labeled linoleic acid to beer. In a second set-up we used 

18 O in the head space of the beer bottles. By previously described workup procedures, and the usage 

of GC-MS-Methods we could trace the isotope labels appearing in the degradation products of linoleic 

acid and so elucidate the origin of both isomers of epoxy-2E-decenal. 

P50 

Polyfunctional thiols in aged beer: Focus on the ribes off- flavour 

Thi Thu Hang Tran 1 , Jacques Gros 1 , Sonia Collin 1 

1 Université catholique de Louvain, Unité de brasserie et des industries alimentaires, Earth and Life 

Institute ELIM, Louvain-la-Neuve, Belgium 

For brewers, the term “ribes” refers to a characteristic taint encountered in some aged beers submitted 

to oxidation. A very strong odorant thiol, 3-sulfanyl-3-methylbutyl formate (3S3MB-F) was here 

identified as responsible for this blackcurrant/catty note. The sensorial threshold of 3S3MB-F was 

much lower (57 ng/L in beer) than that measured for its acetate analog. Thiol selective pHMB 

extraction was applied to a large number of commercial and pilot beers (lager and top-fermented 

beers). The extracts were analysed by GC-O/PFPD/MS. Up to 629 ng/L of 3S3MB-F were detected in 

commercial lager beers after 1 month of natural ageing. The highest concentrations (1230 ng/L) were 

found in top-fermented beers with higher oxygen at bottling. Accelerated ageing on model media 

confirmed the key role of oxygen.

P51 

Release of hop flavours from cysteine conjugates by apotryptophanase 

Sonia Collin 1 , Jacques Gros 1 , Thi Thu Hang Tran 1 

1 ELI - M (Applied Microbiology) / Université catholique de Louvain, Laboratoire de brasserie et des 

industries alimentaires (INBR), Louvain-la-Neuve, Belgium 

Polyfunctional thiols are contributors to the hop varietal aroma of beer. Besides free thiols, cysteine-Sconjugates 

have been evidenced as additional components of the thiol potential of hop. Such cysteine 

adducts are investigated here in 8 hop cultivars (Amarillo, Cascade, Citra, Mosaic, Nelson Sauvin, 

Saaz, Simcoe, Tomahawk) and in different hop forms. Hop hydroalcoholic extracts were purified on a 

cation exchanger and subjected to apotryptophanase beta-lyase activity. Several thiols were released 

by the enzymatic treatment, including the skunky-like 3-methyl-2-buten-1-thiol, the box-tree-like 4- 

sulfanyl-4-methylpentan-2-one, and the grapefruit-like 3-sulfanylhexan-1-ol. Mosaic and Cascade hop 

varieties exhibited the highest bound 4-sulfanyl-4-methylpentan-2-one and 3-sulfanylhexan-1-ol 

potentials, respectivelly, while the Amarillo and Tomahawk cultivars were confirmed to be important 

source of skunky-like thiols. Surprisingly, hop CO 2 extracts proved to contain cysteine conjugates. 

P52 

Odorant phenolic markers in chocolate malts. Fate of them through beer ageing 

Caroline Scholtes 1 , Sonia Collin 1 

1 Université catholique de Louvain, ELIM - Laboratoire de brasserie et des industries alimentaires, 

Louvain-la-Neuve, Belgium 

Issued from enzymatic or thermic decarboxylation of phenolic acids, volatile phenols are responsible 

of typical spicy notes in a large range of beverages. Among these, brown special beers, exhaling 

strong coffee aromas, generally contain dark specialty malts, produced at higher kilning temperatures 

than typical pilsen malts and through specific equipment like roasting drum or torrefactor. A panel of 

malts (4,5 to 1500 EBC) were analysed and the resulting phenol-specific extracts investigated by gas 

chromatography - olfactometry (GC-O/AEDA) and mass spectrometry (GC-MS). Different profiles 

emerged from this study, according to the temperature-duration conditions applied. Interesting 

markers were highlighted in torrefied/chocolate malts and derived beers such as guaiacol. Moreover, 

investigation of aged beers revealed and unexpected hidden potential of guaiacol and analogs, 

progressively liberated through storage by acid hydrolysis. 

P53 

Sake fermentations: what can brewers learn 

Daniel Kerruish 1 , Trevor Phister 1 , Katherine Smart 2 

1 University of Nottingham, Nottingham, United Kingdom, 2 SABMiller plc, Woking, United Kingdom 

Sake fermentations use rice, water and a co-culture of Aspergillus oryzae (Koji) and Saccharomyces 

cerevisiae (Kyokai) to achieve ethanol yields of up to 22%. Sake fermentations derive fermentable 

sugars from the breakdown of polished rice by the exogenous enzymes produced by Aspergillus 

oryzae. These fermentable sugars are then utilised by S. cerevisiae. Sake fermentations are therefore 

complex in nature and poorly understood. The purpose of this work is to understand the reasons why 

Sake yeast are apparently so ethanol yielding and ethanol tolerant. 

There are several possible reasons for this: fermentations are conducted with Aspergillus oryzae this 

mixed fermentation may be beneficial to the yeast; Sake yeast strains may also have a more effective 

ethanol defence. In this presentation these two hypotheses will be discussed.

P54 

Unraveling the yeast flocculation mechanism at the molecular level 

Francesco Ielasi 1 , Katty Goossens 1 , Ronnie Willaert 1 

1 Vrije Universiteit Brussel, Brussels, Belgium 

Yeast cell flocculation is exploited in the brewery industry as an easy and cost-effective way to 

separate the aggregated yeast cells from the beer at the end of the primary fermentation. The 

flocculation mechanism is based on a lectin-carbohydrate interaction, but was until recently not yet 

fully clear. The Flo adhesin family, in particular FLO1 and Lg-FLO1 gene products are lectins 

responsible for the Ca 2+ -dependent yeast flocculation phenotype. A biophysical study of the 

flocculation mechanism on the molecular level was carried out. The N-terminal carbohydrate-binding 

domains of Flo1p from the ale yeast Saccharomyces cerevisiae and Lg-Flo1p from the lager yeast S. 

pastorianus were produced from suitable recombinant expression systems. Later on, a combination of 

protein crystallography, kinetic binding experiments and Single-Molecule Force Spectroscopy allowed 

us to refine the model for the binding of these proteins to yeast cell-wall glycans. 

P55 

Worldwide breeding strategy for LOX-less barley and characteristics of new Australian malting 

barley variety 'SouthernStar' 

Makoto Kihara 1 , Wataru Saito 1 , Takehiro Hoki 1 , Takashi Iimure 1 , Naohiko Hirota 1 , Masayuki Shimase 2 , 

Kiyoshi Takoi 2 , Jason Eglinton 3 , Shinji Yamada 1 

1 SAPPORO BREWERIES LTD., Bioresources Research and Development Department, Gunma, 

Japan, 2 SAPPORO BREWERIES LTD., Product & Technology Innovation Department, Shizuoka, 

Japan, 3 The University of Adelaide, School of Agriculture, Food and Wine, Waite Campus, Australia 

Lipoxygenase (LOX) in barley and malt is a key enzyme for lipid peroxidation during malting and 

brewing. There are two LOX isozymes (LOX-1 and LOX-2), and the formation of 9-hydroperoxide, 

which is a precursor to trans-2-nonenal (T2N) causing cardboard off-flavor in beer, and 

trihydroxyoctadecenoic acid, which has negative effect on beer foam retention, are primarily catalyzed 

by LOX-1. Therefore, LOX-1-less (LOX-less) barley is expected to contribute to higher quality of 

product. 

Recently, we released LOX-less barley varieties developed in collaboration with University of 

Saskatchewan and University of Adelaide. In 2008, ´CDC PolarStar´ was registered as the first LOXless 

malting barley variety in the North America. Furthermore, ´SouthernStar´ was also released as the 

first Australian LOX-less malting barley variety in 2012. In this study, we show our worldwide breeding 

strategy for LOX-less barley and the agronomic and brewing performance of ´SouthernStar´. 

P56 

All-malt beer vs. non all-malt: how much corn does it take to make a difference (industrial 

tests) 

Aleksander Poreda 1 , Marek Zdaniewicz 1 , Piotr Antkiewicz 1 

1 University of Agriculture in Krakow, Department of Fermentation Technology and Technical 

Microbiology, Krakow, Poland

Unmalted adjuncts are used in brewing technology for number of reasons. Sometimes the intention is 

to modify the profile of an "original" beer, other times we aim at gaining a "no difference" beer. 

In this work we investigated the impact of corn grist on the wort parameters, fermentation performance 

and the quality of beer. The experiments were performed in full industrial scale. The main scope was 

to answer the question: if and how the addition of corn changes the quality of beer. In order to better 

understand the influence of corn it was used in various amounts (up to 20%) and we performed full 

analysis not only on the beer (physico-chemical, GC and trained sensory panel) but also on 

intermediates (wort and young beer). In the case of positive results of triangle test (all-malt beer vs. 

beer produced with corn adjunct), the panel was asked to make a full description of the beer samples 

to gain knowledge on the specific role of corn adjuncts in creation of the sensory profile of beer. 

P57 

Hops: New opportunities for brewers 

Philippe Janssens 1 

1 Yakima Chief Inc., YC-Specialties Division, Louvain-la-Neuve, Belgium 

The purpose of the lecture is to study the relationship between hops and beer flavor to create new 

opportunities for brewers. 

The first part will be focused on the intensity and the quality of the bitterness. Different 

transformations occur during the wort boiling, which impact on the bitterness. Some hop-derived 

compounds have a bad impact on the bitterness. Hop breeders have been very active to develop new 

high alpha hop varieties. Reduced forms of Iso-alpha acids also exist with different properties and 

functionalities. 

The second part will be focused on the hop aroma. The hop composition and major hop compounds 

will be reviewed. Hop varieties (e.g. traditional hop varieties and specialty hop varieties) and their 

contribution in the hop aroma will be investigated. Finally, the points of addition of hops in the brewing 

process and the impact on the hop aroma will be discussed at high temperature and in presence of 

yeast. 

Hop flavor = Hop Variety X Quantity X Process 

P58 

Comparison of hop growing areas 

José Luis Olmedo 1 , Luis Alvar 2 

1 Hijos de Rivera, S.A., R&D, La Coruña, Spain, 2 Hijos de Rivera, S.A., Production, La Coruña, Spain 

Brewers have a general idea of the soil's and climate's influence in a given hop growing area with 

specific notes imparted to products of the same variety cultivated in different regions. 

During this research we studied 9 different varieties of hops in three consecutive crops: Nugget, 

Columbus, Magnum, Merkur, Perle, Taurus, Mittelfruher, Saaz and Sladek and in areas such as: 

Spain (Galicia and León), Germany, USA and Czech Republic. 

Parameters analyzed: humidity, α acids (cohumulone, adhumulone+humulone), β acids (colupulone, 

adlupulone+lupulone), polyphenols, flavonoids and xantohumol by the University of Santiago de 

Compostela following standardized methods of the European Brewery Convention (in some cases with 

HPLC). 

Some interesting differences in composition were found in the relationship with the specific growing 

location, opening up new possibilities to develop new beers with this raw material. 

With financial support from ERDF by the Consellería de Economía e Industria.

P59 

Monitoring the appearance and composition of lupulin glands during maturation up to and 

beyond harvest 

Jane Birkby 1 , Katarzyna Wolinska 1 , Keith T Westwood 1 

1 Barth Innovations Limited, Tonbridge, United Kingdom 

Many factors determine the optimum date for harvesting hops. The decision relies on the experience 

of the grower and it is rare for more objective (expensive) analytical methods to be used. The 

application of a simple, inexpensive analytical procedure would give the growers more insight into the 

maturity of the crop and aid the decision when to harvest. In this study two varieties of hops were 

monitored, up to and beyond harvest date. The appearance of the lupulin glands was observed using 

a simple microscope and the hops analysed for alpha acids, oil content and composition. As the crop 

developed, lupulin glands changed and when a dark, opaque tip appeared this was a good indication 

for optimum harvesting. At this point the oil content was significantly higher than at time of harvest, 

whilst the alpha acid levels remained fairly stable. It appears that for the particular growths monitored, 

the hops were harvested 10-12 days too early for optimum flavour impact. 

P60 

Influence of picking date on the Hop Storage Index (HSI) 

Sandro Cocuzza 1 , Rasso Hiltmann 2 , Maximilian Krause 2 

1 Hopsteiner, Mainburg, Germany, 2 TUM Weihenstephan, Freising, Germany 

HSI is one of the parameters to evaluate freshness of hops and hop products. Upper control limit 

values for hop purchasing are often set up in the range of 0.35 to 0.45. Fresh harvested hops are 

assessed to have an HSI around 0.25. 

Internal analyses of fresh harvested hops over the last crop years indicated both inconsistent initial 

HSI for all varieties within the same crop year and also varying values within one variety over several 

years. To clarify if picking date influences the initial HSI, standardized harvesting trials were performed 

in cooperation with the Research Centres at Hüll and Weihenstephan. Samples of 3 aroma and bitter 

varieties from 2 locations were taken over an extended period around the regular picking date. 

The results show that HSI increases with later picking date. For the evaluation of hop freshness, 

annual and varietal fluctuations should be considered and therefore the increase of HSI from its initial 

value ("Δ-HSI") is more suitable than fixed values. 

P61 

Gushing induced by hop acid components - importance in various beers and beverages 

Brian Buffin 1 

1 Kalsec, Inc., Kalamazoo, United States 

The occurrence and control of gushing is an important quality factor. Efforts to identify gushing 

promoters have focused on barley degradation, and, to a lesser extent, hop constituents. 

The use of pre-isomerized hop acids, including reduced forms, continues to increase. We previously 

reported the results from a study that evaluated the impact of advanced hop products on gushing in 

high-volume American lagers. The existence and importance of hop acid induced gushing has now 

been evaluated in different carbonated and malt beverages. It was shown that the nature of the 

beverage has a dramatic impact on the presence and extent of gushing. Research was conducted to 

identify the influence of hop acids, hop processing, beverage type, and dosing levels. Experimental

details and the relevance to manufacturers of beer and other carbonated beverages will be presented. 

Given the increasing interest in hop bittering components for a variety of products, this work should 

appeal to a broad audience. 

P62 

Use of thermal characterization during malting process 

Luciana Machado de Oliveira 1,2 , Marco Aurélio Da Silva Carvalho Filho 2 , Carlos Sanchuki 3 , Eliane 

Carvalho de Vasconcelos 2 , Egon Schnitzler 4 , Ivo Mottin Demiate 5 , Luiz Gustavo Lacerda 2 

1 SENAI, Food Quality, Curitiba, Brazil, 2 Universidade Positivo, Biotechnology, Curitiba, Brazil, 3 SENAI, 

Biotechnology, Curitiba, Brazil, 4 Universidade Estadual de Ponta Grossa, MSc Food Technology, 

Ponta Grossa, Brazil, 5 Universidade Estadual de Ponta Grossa, Food Engineering, Ponta Grossa, 

Brazil 

Malt used in breweries is obtained from barley: a very known cereal used by Neolithic cultures in 

Egypt since 6000 B.C.. It is a grass belonging to the genus Hordeum. As a tool for characterization 

and quality control of natural materials, Thermal Analysis (TA) reached a very high level of 

sophistication due to progress of Science and Technology. In this study we analyzed structures of 

barley during malting to understand characteristics and to evaluate physical-chemical properties of the 

process. Thermogravimety, Differential thermal analyses, Differential Scanning Calorimetry and 

Optical Microscopy were carried out. Enzymes have preference to attack amorphous areas on starch 

surface. This observation could explain the fact that treated material had affected areas due to the 

enzyme action. Furthermore, TA showed an increasing in both thermal stability and required energy 

for transitions during malting. 

P63 

Impact of barley variety and malting process on wort amino acid profile and content 

Marc Schmitt 1 , Patrick Boivin 2 

1 IFBM, R&D, Vandoeuvre, France, 2 IFBM, Vandoeuvre, France 

FAN content of wort is measured as indicator of wort suitability for fermentation. It consists of 

individual amino acids, small peptides and ammonia. It is sometimes not related with fermentation 

performance. The concentration of individual AA in wort can affect both the rate of fermentation and 

the flavour production by yeast. 

The purpose of this work is to study the impact of barley variety and malting process on the amino acid 

profile of wort. 

Other three crops with samples from different areas in France, both winter and spring varieties were 

tested. A significant impact of the variety was shown, but the crop has also an influence. The 

differences of proteolysis levels between cultivars couldn't explain the AA composition of wort. 

We also tested the influence of malting conditions on AA composition of wort. It was shown the malting 

conditions have an impact both on content and on composition of wort. The varieties tested didn't have 

the same sensitivity to malting conditions. 

P64 

A possibility to decrease gluten in barley malt based beverages by using barley malt with

optimized celiac-specific peptidase activity 

Roland Kerpes 1 , Verena Knorr 2 , Martin Zarnkow 1 , Peter Köhler 2 , Thomas Becker 1 

1 Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München, Freising, Germany, 

2 Deutsche Forschungsanstalt für Lebensmittelchemie, Freising, Germany 

Celiac disease is one of the most frequent occurring intestinal diseases worldwide. It is initiated by the 

storage proteins of barley, rye and wheat, which are termed gluten in terms of celiac disease. One way 

of reducing gluten content in final beer is to increase the proteolytic namely prolyl endopeptidase 

activity in germinating grain while considering the influence on standard quality attributes. Therefore 

the aim of this study was to investigate the impact of varying malting conditions (moisture, temperature 

and time) on peptidase activity of barley using Response Surface Methodology. Furthermore standard 

brewing attributes such as extract, free amino nitrogen, kolbach index, total nitrogen and viscosity 

were analyzed. All measured attributes were significantly affected. In the next step standard brewing 

procedures will be investigated to gain fundamental insight of what gluten is left in beer as a basis for 

the application of the optimized barley malt or barley malt extract. 

P65 

Profiling of metabolites´ and aroma developments during kilning 

Karin Gorzolka 1 , Karsten Niehaus 1 

1 Bielefeld University, Proteome and Metabolome Research, Bielefeld, Germany 

Kilning of barley seeds serves two aims: Stop of germination events and aroma development. In 

industrial kilns barley seeds are exposed to different temperature and moisture conditions, depending 

on their position in the grain bed. 

Samples were taken during kilning from the top, middle and bottom. Analysis of aroma profiles by 

SPME-GC-MS revealed more than 40 compounds. Metabolite profiling by GC-MS served to evaluate 

germination proceeding and to detect aroma precursors. 69 hydrophilic metabolites were identified. 

Grain in the upper kiln showed ongoing germination during the first 18 hours, whereas seed 

metabolomes at the bottom were stable after 3 hours. Increased temperature in the second phase of 

kilning further changed metabolite patterns, but in smaller extents. Aroma profiles distinguished 

between wet and dry samples. Detailled profiling revealed finer aroma developments during roasting, 

which was consistent with observations made in metabolite profiles. 

P66 

Predicting malt quality from barley gene expression 

Tommi Suvitaival 2 , Annika Wilhelmson 1 , Gillberg Jussi 2 , Jari Rautio 3 , Oona Rechardt 3 , Alan Schulman 4 , 

Jaakko Tanskanen 5 , Ulla Holopainen 1 , Esko Pajunen 6 , Pekka Reinikainen 7 , Anneli Ritala 1 

1 VTT Technical Research Centre of Finland, Espoo, Finland, 2 Aalto University, Espoo, Finland, 

3 Plexpress Oy, Helsinki, Finland, 4 University of Helsinki, Institute of Biotechnology, Helsinki, Finland, 

5 MTT Agrifood Research Finland, Biotechnology and Food Research, Helsinki, Finland, 6 Oy 

Sinebrychoff Ab, Kerava, Finland, 7 Viking Malt Oy, Lahti, Finland 

We identified barley genes expressed during malting associated with quality, process performance 

and yield. Three barley varieties from two growth environments were micromalted. Gene expression 

during malting was studied using microarrays. Malt quality was analysed and linked to gene 

expression data using bioinformatic and statistical approaches. Regularized regression models were 

used to select groups of about 20 genes to predict relevant quality parameters; the most reliable 

model was obtained for FAN. A probabilistic model revealed quality parameters that were explained 

mainly by variety and growth location. For example, wort haze and colour were strongly affected by 

growth environment, and friability was affected by variety. Transcriptional profiling by affinity capture

was used to evaluate the predictive power of the models. Further work on the identification of malt 

quality-related genes will benefit from the future completion of the barley genome. 

P68 

Impact of unmalted white and red sorghum [Sorghum bicolor (L.) Moench] on the quality and 

processability of mashes, worts and beers 

Birgit Schnitzenbaumer 1 , Carina Karl 1 , Fritz Jacob 2 , Elke K. Arendt 1 

1 University College Cork, School of Food and Nutritional Sciences, Cork, Ireland, 2 Technische 

Universität München, Research Center Weihenstephan for Brewing and Food Quality, Freising, 

Germany 

The use of unmalted sorghum in brewing usually involves the application of commercial enzymes. 

However, a balance between product quality and production costs has to be established. The aim of 

this study was to evaluate the quality and processability of mashes, worts and beers brewed with 40% 

white or red sorghum and optimised enzyme levels. Brewing with sorghum adjunct was carried out in a 

60-L pilot plant using a double infusion process. The performance of white or red sorghum during 

mashing, lautering and fermentation was monitored and the quality of worts and beers was analysed 

in detail using standard methods specified by MEBAK or EBC as well as Lab-on-a-Chip capillary 

electrophoresis. All brewing trials were performed in duplicate. Significant differences in quality and 

processability of mashes, worts and beers produced with 40% white or red sorghum adjunct were 

revealed. The optimised use of commercial enzymes has the ability to improve the beer quality and to 

reduce the costs. 

P69 

Screening of flavour compounds in beer and brewing materials using TRP channel assay 

Chizuru Sato 1 , Hisao Kuroda 1 , Tatsuro Shigyo 1 

1 SAPPORO BREWERIES LTD., Frontier Laboratories of Value Creation, Yaizu, Japan 

Beer contains hundreds of compounds that contribute to its flavour characteristics. There are many 

reports concerning aroma of beer and hops, but lesser reports for taste or savour. Recently transient 

receptor potential (TRP) channel family is shown to be involved in chemical sensation throughout oral 

cavity. We wondered if TRP channel agonists would affect the flavour of beer, and screened agonists 

from beer and brewing materials. In this study we will show one of the agonists found in the flavouring 

material made from heat-treated water extract of hop. This material contained TRPV1 agonists which 

are presumed to be polyphenols and elicit the chemical sensation on the tongue. This is the first report 

that the components derived from hop activates TRPV1 channel. We think this method is very useful 

to discover novel flavour compounds which could be used in controlling and improving quality of beer. 

P70 

Stabilization of beer with hop by-products 

Blanka Kotlíková 1 , Lukáš Jelínek 1 , Pavel Dostálek 1 

1 Institute of Chemical Technology, Biotechnology, Prague, Czech Republic 

Polyphenols and proteins react together and create complexes which reduce the shelf life of beer.

Production of the CO 2 hop extract and hop pellets (type 45) provide by-products rich in polyphenols 

that may be used to initiate the formation of colloidal haze earlier in the brewing process. The haze 

can be removed during filtration resulting in an improved colloidal stability and extended shelf life. We 

brewed three beers: one, the control beer, was brewed in a standard way with hop extract, the others, 

the test beers, were brewed with hop pellets and hop by-products. All three beers were brewed to 

have identical bitterness and colour. The content of total polyphenols in the test beers was significantly 

higher than in the control beer. In addition, the antioxidant capacity in the test beers was also 

significantly higher. Thus, the addition of hop by-products can improve the colloidal and sensory 

stability of beer without negatively influencing its sensory characteristics. 

P72 

Applicability of pectin as a stabilizing and fining agent for the brewing process 

Thomas Kunz 1 , Kerstin Rudolph 1 , Gunnar Dingel 1 , Frank-Jürgen Methner 1 

1 Technische Universität Berlin, Department of Biotechnology, Lab of Brewing Science, Berlin, 

Germany 

The interactions between polyphenols and proteins have been identified as one of the main reaction 

systems for haze formation in beer. 

Aim of the study was to evaluate the suitability of an aqueous pectin solution of citrate and potassium 

metabisulfite as a stabilizing agent as described in the literature. In comparison to silica gel and PVPP 

the treatment with pectin only showed no effect on the colloidal stability. The increased haze stability 

seemed only based on the indirect addition of citrate and SO 2 . 

Furthermore the application of pectin as a fining agent and the influence of the calcium content in beer 

on the fining effect have been investigated. The fining activity of pectin could be verified and is caused 

by the interaction between pectin and Ca 2+ ions which develop a network formation that traps and 

sediments haze particles and yeast cells. 

With the proper handling pectin is very suitable to shorten the filtration time up to 30%, and to 

consequently reduce the costs. 

P73 

Different aliphatic structures are the cause and the remedy against primary gushing 

Zahra Shokribousjein 1 , Ann Philippaerts 2 , Sylvie M. Deckers 1 , Kurt Gebruers 3 , Guy S. Derdelinckx 1 , 

Jean Titze 4 , Vladimir Illberg 5 

1 KULeuven, FBIW-M²S-MbS-LIBR/site Arenberg 33, Leuven (Heverlee), Belgium, 2 KULeuven, FBIW- 

M²S-COK, Leuven (Heverlee), Belgium, 3 KULeuven, FBIW-M²S-CLMT-LFoRCe, Leuven (Heverlee), 

Belgium, 4 University College Cork, Cork, Ireland, 5 University of Applied Science Weihenstephan- 

Triesdorf, Weihenstephan, Germany 

Primary gushing of beer is due to the explosion of pressurized nanobubbles formed by the association 

of Class 2 hydrophobins (HFB) around non dissolved CO 2 . It´s typical of hydrophilic containers. Once 

this structure is formed, it´s impossible to destroy, except temporarily, by a physical treatment (thermic 

or ultrasonic). Nevertheless, after a period, the nanobubbles rebuild as described in the model 

proposed by Deckers et al (2012). In fact, the affinity between the hydrophobic patch of HFB and 

gaseous CO 2 is so high that is impossible to dissociate the structure. It means that HFB need to be 

associate with hydrophobic structures before they are in contact with CO 2 . Due to the low 

concentrations of HFB involved (as low as 3 microg/L) peculiar aliphatic compounds and techniques of 

food applications and surface chemistry (magnets) were used in order to improve the specificity and 

place of the tratment and the dispersion rate of the molecule added. Industrial upscaling is now going 

on.

P74 

Critical view on the calculation of pasteurization units in beer 

Knut Schwarzer 1 , Anna Dammann 1 , Ulrich Müller 1 , Jan Schneider 1 

1 University of Applied Sciences Ostwestfalen-Lippe, Institute of Live Science Technologies NRW, 

Lemgo, Germany 

Beer pasteurization requires a close control of the applicated heat. This is still usually measured as 

Pasteurisation units (PU) calculated by the so called beer formula: PU=t*1,393 (ϑ -60) . This formula 

derives from investigations done by Del Veccio et al. in the 1950 th . Nowadays energy cost and new 

sensitive products require more precise calculations. Several investigations were made to determine 

more precisely key values. The Lemgo D- and z-value Database for Food collects this data to simplify 

its access. 

In this work the pasteurization key values of beer spoiling microorganisms with the parameter of the 

beer formula were compared. Most analyzed species are more heat sensitive than assumed in the 

beer formula. But few survive longer up to the factor of 10. Still some beer spoiling species are missing. 

Here some additional measuring was done. Remarkable is that the z-value, assumed fix as 7°C, differ 

from 2.7 to 15.4°C with extensive effects at high pasteurization temperatures. 

P74a 

Validation possibilities of cleaning and disinfection (C&D) foam used for open point cleaning 

(OPC) of beverage filling lines 

Alexander Würtz 1 , Phillip Röbisch 2 , Christopher Nüter 1 , Roland Folz 1 

1 VLB Berlin, BBSA, Berlin, Germany, 2 University of Applied Sciences Zittau-Görlitz, Zittau, Germany 

The evaluation of an appropriate quality of cleaning foam in the brewing and food industry does 

depend widely on the individual experience and estimation of the user. 

Our fundamental challenge in this project is to develop objective evaluation criteria, assuring 

microbiological security at the same time. We describe an approach to a reliable and reproducible 

evaluation of OPC at the filling line. 

The development of suitable standard contaminations (malt syrup, glucose/protein solution, B. subtilis 

spore suspension) led to comparable foam specifications; we could generate the following data: 

Run-off speed 

Disinfection power 

Capacity to remove material from surfaces 

The results are correlated with different foam properties and form the backbone of this evaluation. 

Our current research focuses are: 

Comparing and evaluating foam thickness 

Optical detection possibilities to determine sufficient degree of C&D 

The presented results are part of two AiF ZIM coorporation projects. 

P75

Three-dimensional structural analysis of kieselguhr particles and filter cakes 

Katrin Mathmann 1 , Jonathan Schock 2 , Julia Herzen 2 , Franz Pfeiffer 2 , Heiko Briesen 1 

1 Technische Universität München, Chair for Process Systems Engineering, Freising, Germany, 

2 Technische Universität München, Physics Department (E17), Garching, Germany 

Precoat filtration with kieselguhr is still the most frequently used method for the clarification of beer. 

The process depends strongly on a large variety of variables. Therefore, the prediction of a particular 

filtration run is very difficult. In order to understand the filter-cake formation and enhance predictability 

at the same time, two aspects must be considered. These are the characterization of the kieselguhr 

particles and the structure of the filter cake. A commercially available kieselguhr was characterized by 

means of different microscopic techniques and micro-computed tomography. Against common 

expectation it was observed that most particles are not plate or needle shaped but show a quite 

regular spherical shape. The micro-computed tomography additionally allows the three-dimensional 

visualization of the filter-cake structure. The goal of this study is to support brewers by regulating the 

filtration process on the basis of intrinsic process knowledge. 

P76 

Impact of kieselguhr-free beer filtration on beer (flavour) stability - a field report 

Thomas H Zimmermann 1 , JianJun Zhang 2 , Beatus Schehl 3 , Joerg Kress 3 , Huiping Li 4 

1 BASF South East Asia Pte Ltd, Nutrition & Health, Singapore, Singapore, 2 BASF (China) Ltd, 

Shanghai, China, 3 BASF SE, Lampertheim, Germany, 4 Guangzhou Zhujiang Brewery Co. Ltd, 

Guangzhou, China 

The authors will provide an update of the Chinese Brewing Industry and its consumption of disposable 

filtration and stabilization aids. The industrial implementation of kieselguhr-free precoat-filtration and 

stabilization at Chinese brewery Guangzhou Zhujiang Brewery (Nanning Plant) will be discussed. 

To underpin the economical and sustainable effect of this regenerative filter and stabilizing aid, results 

of an Eco-Efficiency Analysis, meanwhile evaluated and approved by China National Light Industry 

Council, will partially be highlighted. Next authors will focus on overall impact on beer stability based 

on chemical as well as sensory checks. Data of internal as well as external parties will be interpreted. 

A further look into metal absorption from normally used kieselguhr vs. kieselguhr-free beer filtration will 

be discussed; furthermore effect of residual metals such as iron will be introduced and based on field 

report positive impact on beer flavour stability will be presented. 

P77 

Fine grinding and air classification of barley malt 

Christian Nied 1 , Christian Esefeld 2 , Petra Först 1 , Karl Sommer 1 

1 Technische Universität München, Chair of Process Engineering of Disperse Systems, Freising, 

Germany, 2 Technische Universität München, Freising, Germany 

Fine grinding of materials leads to significant changes of product properties, such as bulk density and 

the flow properties. An increase of the specific surface due to grinding also increases the reaction rate 

as well as dissolution processes. As could be shown by Tippmann for example, a fine milling of barley 

malt results in slightly higher brewing yields. Since fine grinding in rotor impact mills causes a 

significant rise of the product temperature, a spiral jet mill was chosen for comminution. The barley 

malt was ground down to a particle size x 99,3 ≈ 50 µm and subsequently separated into a coarse and a 

fine fraction using an air classifier. Due to classification, a protein rich fraction (also suspected to be an 

enzyme rich fraction) and a starch rich fraction could be obtained as the starch granules were not 

broken down. Using this grinding and classification process, developments of new customized 

mashing technologies as well as for example high-fibre beverages should be possible.

P78 

The "trickle-down effect" in flash pasteurization: A hydraulic problem and microbiological risk 

Rudolf Michel 1 , Kristina Böe 2 

1 GEA Brewery Systems GmbH, Technology, Kitziingen, Germany, 2 GEA Brewery Systems GmbH, 

Büchen, Germany 

During the flash pasteurization of carbonated beverages, the desired heat treatment is achieved by 

applying a certain temperature in a defined time interval. The retention time is determined by the 

length of the temperature-holding tube. The hydraulic design of the units must aim at the prevention of 

the release of carbon dioxide from the beverage under all operating conditions in “hot” zones. The 

existing tables and calcuations for the equilibrium of CO 2 in beer are extended and used for the 

analysis. 

If in this system, the actual system pressure falls below the saturation pressure in the liquid, dissolved 

carbon dioxide is released from the beverage. Risk areas where the pressure can fall below the 

saturation pressure are identified and discussed. Hydraulic analysis using CFD are presented. 

Finally, the consequences for the process engineering design of a flash pasteurizer system are 

discussed and it is shown that this risk can be minimized with the ECO-FLASH system. 

P79 

Efficiency of dry hopping procedure for improving the antioxidant activity of beer. Comparison 

with traditional hop boiling 

Marie-Lucie Kankolongo Cibaka 1 , Cédric De taeye 1 , Sonia Collin 1 

1 Université catholique de Louvain, Unité de brasserie et des industries alimentaires, Earth and Life 

Institute ELIM, Louvain-la-Neuve, Belgium 

Very few is still known concerning the structural evolution of polyphenols from hop to beer. As shown 

by HPLC-MS/MS, the boiling step induces procyanidin epimerisation, depolymerisation and chemical 

polymerisation while, in the case of dry hopping, ethanol is able to improve the extraction efficiency. 

This procedure also prevents degradation of heat-sensitive molecules like resveratrol and piceid. The 

investigation of wort and beer model media spiked with commercial flavan-3-ol dimers and trimers lead 

us to identify new thermically produced oligomeric structures. An HPLC-online antioxydant assay 

evidenced for some of them a very high antioxidant activity. These oligomers differ from the natural 

ones by the position of the interflavan link, which is a C2'-C8 instead of the traditional C4-C8 linkage. 

Different ways to optimize dry hopping will be discussed. 

P80 

Use of aroma condensates of brewery fermentation gas for organoleptic optimization of 

alcohol-free beers 

Thomas Tyrell 1 , Thomas Gieche 1 , Jan Biering 1 , Christof Loch 2 , Hans-Peter Bach 3 , Patricia Diniz 1 , 

Alexander Würtz 1 , Roland Folz 1 

1 VLB Berlin, Berlin, Germany, 2 Clemens GmbH & Co. KG, Wittlich, Germany, 3 priv, Trier, Germany 

Besides missing alcohol flavour active components such as esters, higher alcohols and aldehydes are 

driven out by de-alcoholization process or are not formed during an "incomplete" fermentation in non-

alcoholic beer production. This is seen as a reason for strong flavour difference between non-alcoholic 

and normal beers. In the described research project a two stage cooling unit was placed into 

fermentation gas stream in order to gain condensate rich in volatile substances of beer. Condensates 

were blended into non-alcoholic beers and changes in sensorial characteristics had been evaluated. 

Trials were run in 4 different breweries in order to evaluate condensates of special beer fermentations 

of top and bottom fermenting yeasts. The poster presents results of sensorial and analytical 

evaluations of condensates and resulting beers. Additionally a description of aroma condensate yield 

is given and a discussion of the potential of brewery fermentaiton gas aroma is done. 

P81 

New method for de-alcoholization of beer 

Michael Dillenburger 1 , Katja Hertel 1 

1 Dillenburger & Hertel GmbH, Freising, Germany 

Non-alcoholic beer is gaining more and more importance. In a gobalized world with its requirements in 

mobility it is a welcome alternative. Due to its isotonic characteristics it is ideal for sportspeople. And it 

adds to people´s health and responsibility. Thus non-alcoholic beer show a considerable increase of 

market share. 

However, state-of-the art methods for its production show various disadvantages such as high 

investment and high operating costs accompanied by sensory deviations by thermal impact etc. 

A new method based on desorption allows to produce non-alcoholic beer by using inert gas or CO2. 

All media and equipment is already provided by a brewery leeding to low investment and operating 

cost. Furthermore it will be able to selectively remove just ethanol. Thus the sensory characteristics 

will be (rather) the same as with the conventional beer. In the last step of this innovation it will be 

possible to have a de-alcoholization right in place at the dispending equipment. 

P82 

MEURASTREAM: A global concept of wort production with reduced consumption of energy 

and process water 

Dewulf Ariane 1 , Harmegnies Frédérique 1 , Cantillon Pascal 2 

1 Meura sa, Research and Development, Louvain-la-Neuve, Belgium, 2 Meura sa, Péruwelz, Belgium 

Wort production in breweries requires consecutive heating and cooling steps consuming energy and 

water. For years most studies have focused on wort boiling which has the highest energy demand of 

the brewing process. 

Developed systems, as the “Pfaduko” using a hot liquor storage tank, allow reducing energy 

consumptions but do not solve the hot water excess. 

This poster presents a global concept of wort production with a de-intensified wort boiling process 

including formation/stripping technologies as well as an innovative energy recovery system called the 

MEURASTREAM. 

Its principle differs from others by the use of process water at counter flow within the whole brewing 

process. 

The MEURASTREAM allows energy management optimization of the wort production process whilst 

reducing hot water surplus. 

Also this publication compares figures of energy and water consumptions with existing systems, as 

well as cold wort qualitative results from pilot trials.

P83 

Making gluten-free beers with barley malt and a proline-specific endoprotease 

Sylvie M Van Zandycke 1 , Chantal Christis 2 , Luppo Edens 2 , Fredoen Valianpour 2 , Joze Mutsaers 2 , Ron 

Duszanskyj 2 

1 DSM Food Specialties, Enzyme Solutions, South Bend, United States, 2 DSM Food Specialties, Delft, 

Netherlands 

Gluten free beers are generally made with grains that do not contain gluten such as sorghum, rice, 

buckwheat… These beers are safe to drink for people who display sensitivities to gluten or have been 

diagnosed as having celiac disease; a potential life-threathening condition. It is also possible to 

produce beers that are low in gluten when grains containing gluten are used. Indeed, a large amount 

of gluten proteins are removed during the brewing process and additionally, a proline-specific 

endoprotease (PSEP) has been suggested as a mean to hydrolyze the remaining gluten proteins from 

barley malt to bring the levels down to undetectable (results vary according to dosage of the enzyme 

and method used to measure gluten). This paper will focus on the nature of PSEP and the process of 

making gluten-free beers with malting barley including the recommended procedures to measure 

gluten accurately and current levels of gluten in commercial beers. 

P84 

Potential of aroma-modified distiller's grains for the application in cereal based functional 

beverages 

Magdalena Rückert 1 , Martin Zarnkow 1 , Thomas Becker 1 

1 Technische Universität München, Center of Life Sciences Weihenstephan, Chair of Brewing and 

Beverage Technology, Freising, Germany 

Distiller's grains (DG), the cereal by-product coming up during the production process of fuel or 

beverage alcohol, are prevalently used as feed additives and material for biogas plants. DG contain all 

ingredients of the whole grain in a concentrated form, especially high amounts of protein and dietary 

fiber. The nutritional properties of DG provide a new interest in using DG as a food ingredient and as a 

substrate for cereal based functional beverages. 

One important reason for not using DG as a food ingredient yet is the characteristic flavor. Our aim is 

to analyze the aroma profile of DG from wheat and neutralize reasonable components for getting a 

modified proper flavor. Therefore the aroma of DG was defined trough sensorial analysis and aroma 

active components were analyzed with GC-MS. Extracts of DG then were treated with charcoal and 

assessed by sensorial analysis. 

P85 

Simulation of mashing process 

Simon Weber 1 , Heiko Briesen 1 

1 Technische Universität München, Chair for Process Systems Engineering, Freising, Germany 

Starch hydrolysis by amylases is strongly influenced by the starch polymer structure (chain lengths 

and branches). Amylases binding the starch polymer have several subsites located around the active 

centre of the enzymes. There exist several possibilities of polymer binding with different resulting 

binding energies (BE). With BE and the enzyme activities (EA) it is possible to calculate the resulting 

chain length distributions and hydrolysis rates. In this work we develop new models based on ordinary 

differential equations (ODE, fast but inflexible) and kinetic Monte-Carlo technique (kinMC, slow but

flexible). The two approaches use a consistent set of parameters (BE and EA) and enable an efficient 

combination of both techniques for simulation of starch hydrolysis. The benefits for brewing are the 

optimization of mashing process with a well-defined chain length distribution (→ constant product 

quality or new innovative beers), even if the starch source will be changed. 

P86 

Investigation of a new prototype mashing system 

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 

1 Technical University Denmark, Institute for Food, Lyngby, Denmark 

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 scale-up. 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 o C, 60 min at 65 o C and 5 min at 78 o C, yielded 13.5 o Brix. 

P87 

Influence of the mashing regime on the phenolic character of wheat beer 

Frithjof Thiele 1 , Andreas Ludwig 1 

1 Radeberger Gruppe KG, Frankfurt, Germany 

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 mashing-in-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. 

P88 

Genedata Selector - enterprise genome management and analysis software to optimize 

fermentation processes 

Thomas Hartsch 1 

1 Genedata AG, Basel, Switzerland

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 costeffective. 

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. 

P89 

Process Analytical Technology - a paradigm change of systematic process evaluation and 

product release 

Stephan Birle 1 , M.A. Hussein 1 , Thomas Becker 1 

1 Technische Universität München (TUM), Freising, Germany 

Fermentative processes contain living organisms and therefore are subjected to dynamic, nonlinear 

and time-variant process behavior. As initial conditions usually cannot be kept constant they put a 

great challenges with respect to process monitoring and control. 

The PAT (Process Analytical Technology) initiative presents an innovative system for design, analysis 

and control of production via measurement of critical quality parameters of raw and process materials 

with the aim of secured product quality. In contradiction to conventional product release via lab 

analysis, it strives for a process-oriented validation and release of process sections in real-time and 

therefore leads to a novel approach of process assessment. 

This contribution presents a comprehensive and practical implementation of a PAT strategy to the 

fermentation and maturation process of a medium-sized brewery with focus on applied PAT tools of 

intelligent process control, data-mining and pattern recognition. 

P90 

Pilot VHG brewing: pure oxygen, yeast preconditions or higher temperatures 

Luis Lima 1 , Tiago Brandão 2 , Nelson Lima 3 , José António Teixeira 3 

1 Universidade do Minho, Departamento de Engenharia Biológica, Braga, Portugal, 2 Unicer Bebidas, 

SA, Leça do Balio, Portugal, 3 Universidade do Minho, Braga, Portugal 

The use of unsaturated fatty acids to supplement the yeast slurry before pitching allowed faster extract 

reduction and lower final attenuation than fermentations with 22-24ppm of initial O 2 . The use of the 

nutritive cocktail to supplement the yeast slurry avoided the intense foaming observed during the first 

hours of 18ºC fermentations. At VHG condition, diacetyl was reduced below 0.1 mg/L before the 

primary fermentation was completed. The variation of the higher alcohols/esters ratio ranged only 

between 3.7 and 4.7. The sensorial triangular test between the VHG beers without nutritional 

treatment and standard conditions showed identical aroma profiles. This is an important indicator of 

the feasability of VHG brewing at 18ºC to obtain identical profiles when compared to 15ºP wort 

fermented at 12ºC. The sensorial test indicated that wort saturation with pure O 2 can be replaced by 

yeast treatment with unsaturated fatty acids without changes in the beer aroma profile.

P91 

Screening of brewing yeast strains for development of probiotic craft beers 

Dillemans Monique 1 , Van Nedervelde Laurence 1 

1 Institut Meurice, Brewing Department, Brussels, Belgium 

The aim of this work is to develop new barley malt functional beverages fermented by yeasts with 

probiotic physiological properties. Indeed, probiotic cultures have been used as preventive and 

therapeutic agent for the treatment of diverse digestive diseases. The first selection among 25 

industrial brewing yeasts Saccharomyces cerevisia was based on their gastrointestinal tract tolerance 

(acid and basic pH, presence of bile salts and digestive enzymes). The most resistant strains were 

tested for their ability to adhere to human cells, their potential for induction of proinflammatory cytokine 

by intestinal cells and other criteria relevant for any potentially probiotic microorganism. Two 

pharmaceutical probiotic yeast strains, Saccharomyces boulardii were used as reference. Among 

brewing yeasts tested, three strains have proved their efficiency for high quality probiotic health beers 

production, with acceptable shelf life, depending on alcohol degree and storage temperature. 

P92 

Reactivation of exhausted yeast physiological activity 

Mario Novak 1 , Filip Cingesar 1 , Zvonko Petrović 2 , Philippe Cario 3 , Božidar Šantek 1 

1 University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Biochemical 

Engineering, Zagreb, Croatia, 2 Ireks Aroma d.o.o, Zagreb, Croatia, 3 AEB SPA, Brescia, Italy 

Aims: The aim of this research was to prolong the yeast re-pitching process without loosing beer 

quality. 

Methods: In this research lager yeast (5 th generation stored at + 4 o C for 5 days) was used for wort 

fermentation where yeast properties and metabolites concentrations were monitored. In order to 

reactivate yeast activity different nutrients mixtures (amino-acids, peptides, proteins, vitamins and 

minerals) were prepared. 

Results: The use of inorganic or organic nutrients mixtures insures that fermentation will be 

successfully completed compared to the fermentation without nutrients mixture. The use of organic 

nutrients mixture resulted in the increase of yeast concentration and in the reactivation of fermentation 

process. Reactivated yeast was also capable to perform a few more fermentations. 

Conclusions: The use of organic nutrients mixture can significantly improve exhausted yeast activity 

and to reactivate declined fermentation without considerable impact on the beer quality. 

P93 

Evaluation of Near-Infrared Spectroscopy (NIRS) for on-line determination of critical process 

parameters for fermentation process control 

Lucas Vann 1 , Johnathon B Layfield 1 , John D Sheppard 1 

1 North Carolina State University, Food, Bioprocessing & Nutrition Sciences, Raleigh, United States 

The search for improved methods for process control has led to the development and application of 

Near-Infrared Spectroscopy (NIRS). NIRS can be implemented in real-time with several 

determinations being made simultaneously from a single spectral scan thereby maximizing process 

monitoring and control capabilities. The present research explores its potential for on-line fermentation 

monitoring of specific gravity (SG), free amino nitrogen (FAN) and percent alcohol by volume (% EtOH 

v/v) for the purpose of control of fermentation rate and maturation time. Pilot-scale batch model

predictions correlated well with off-line analysis yielding the following average error of predictions: SG 

(0.09%), EtOH (3.39%), FAN (4.85%). The findings support the possibility of incorporating NIRS into 

commercial brewing operations for continuous “real time” assurance of quality by permiting early fault 

detection and the real-time control of yeast metabolism, for example, through temperature adjustment. 

P94 

A systematic search for novel yeast strains with superior fermentation characteristics 

Jan Steensels 1 , Gino J.E. Baart 1 , Tim Snoek 1 , Esther Meersman 1 , Veerle Saels 1 , Martina Picca 

Nicolino 1 , Kevin J Verstrepen 1 

1 KU Leuven, CMPG/VIB, Leuven, Belgium 

Fermented foods and beverages have been consumed by humans for over 8000 years. Originally, 

these fermentations were spontaneous processes, without any control or knowledge of the microbial 

driving force behind them. To increase reproducability, well-defined starter cultures were introduced. 

Until recently, the tools and knowledge were lacking to make a scientifically found choice about which 

strain to use in these starters. In this study, we screened a wide variety of industrially relevant yeast 

strains. This resulted in a large collection of yeast strains (>600), with each strain characterized to an 

unprecedented level of detail. Our data allows us to rapidly select strains for specific industrial 

purposes. Additionally, this dataset provides an excellent platform to select strains for breeding of 

novel yeasts with beneficial traits from both parents. Using several different breeding approaches (all 

non-GMO), hybrids with superior beneficial characteristics were constructed. 

P95 

Modeling the attenuation of extract during brewing operations: tracing the black box 

R. Alex Speers 1 , Andrew J MacIntosh 1 

1 Dalhousie University, Process Engineering and Applied Science, Halifax, Canada 

Industry giants have historically described the process of brewing as a “black box” operation, however 

brewers utilize known trends and rules to describe many fermentation parameters. For example, 

extract attenuation typically follows a sigmoidal decline to which numerous equations have been fit 

allowing brewers to predict, assess and compare fermentations. There are several commonly applied 

models within the brewing industry, each with advantages and disadvantages. This paper fits and 

compares several common sigmoidal models (including the logistic, incomplete beta-function and 

others) to industrial and lab-scale brewing attenuation data. The results of this study show that the 

attenuation of brewing fermentations follows a non-symmetrical sigmoidal distribution and should be 

modeled accordingly when sufficient data is available. Of the models assessed, a logistic model most 

accurately fit the data. The advantages and disadvantages of common fermentation models are also 

discussed. 

P96 

Optimisation of fermentation cooling profile 

Elaine Martin 1,2 , Elaine B Martin 2 , Sarah Spurgeon 3 , Gary Robinson 3 , Mark Smales 3 , Richard Frost 1 , 

Jeff Williams 1 , Tom Falcon 1 

1 Shepherd Neame, Faversham, United Kingdom, 2 Newcastle University, BBTC, Newcastle Upon Tyne,

United Kingdom, 3 University of Kent, Canterbury, United Kingdom 

On-line prediction and off-line simulation of key variables is required for the advanced monitoring, 

control and optimisation of any process. Application of control strategies requires development of 

appropriate mathematical models describing the process. Optimisation of beer fermentation problems 

using advanced modelling techniques has been carried out previously with the computation of optimal 

cooling strategies and flavor modelling. 

The work for this project is taking place at Shepherd Neame Ltd. The brewery is currently enhancing 

its fermentation process. This project will aid in analysis, control and optimisation of the fermentation 

profile, achieving and maintaining targets and standards. 

The objective of this project is to assess current fermentation profiles in relation to cooling strategies 

and to evaluate how this profile can be optimised. Key variables will be identified and, with the use of 

modelling techniques, process monitoring, control and optimisation will be possible. 

P97 

Comparison of growth kinetics, major metabolites and sensory profiles in brewing with nonsaccharomyces 

yeast 

Panagiotis Tataridis 1,2 , Dimitris Diamantis 1 , Kaliopi Gialitaki 1 , Anastassios Kanellis 1,2 , Despina 

Kechagia 1 , Elias Nerantzis 1 

1 Technological Educational Institute of Athens, Department of Enology & Beverage Technology, 

Athens, Greece, 2 Pan-Hellinic Union of Registered Enologists, Athens, Greece 

In the last decades, the rapid growth of craft brewing gave rise to the experimental use of non- 

Saccharomyces yeasts, which were previously only reported as spoilage microorganisms. This study 

explores the effects of non-Saccharomyces strains in comparison with a well known S. cerevisiae 

commercial brewing strain. K. thermotolerans strains exhibit slower growth, with similar results as the 

S. cerevisiae. T. delbrueckii strains show slower growth, lower viability and ethanol yields but produce 

noticeably higher concentration of higher alcohols, esters, terpenes and phenolic aldehydes, giving a 

distinct floral and fruity aroma and sensory complexity. At he same time they have lower production of 

volatile acidity, acetaldehyde and acetoin and higher production of glycerol and succinic acid, 

depending on the strains. P. kluyveri and C. stellata strains did not show any significant growth, 

however, P. kluyveri formed a surface veil and gave powerful and distinct banana and bubblegum 

aroma. 

P98 

Waste water handling in breweries, optimization and cost saving opportunities 

Holger Schmidt 1 

1 Endress+Hauser Messtechnik GmbH+Co.KG, Industry Marketing, Weil am Rhein, Germany 

We will discuss as well full waste water treatment or neutralization. We will show ways to reduce the 

amount of waste water and save energy and efforts in the treatment of the remains.Inline 

measurement technology like conductive, optical, physical and chemical based sensors help to 

recognize the actual process status and react immediately if values are out of the specification.How to 

avoid product losses and waste load. Focussed energy any chemical consumption lead to direct 

savings in the treatment. The correct measurement and reporting of quality and quantity of the waste 

water enable pinpointed activities and negotiations with municipality. Examples of successfully 

operating waste water plants from breweries and other beverage plants deliver inside views.Using 

state of the art automation technologies help to improve the cost situation and to lower the carbon 

footprint of a brewery. See the opportunities of using actually available technologies from the 

automation perspective.

P99 

Brewery carbon footprint: A case study 

Anastassia Johnson 1 , Gordon Jackson 2 

1 Campden BRI, Environmental, Nutfield, United Kingdom, 2 Campden BRI, Brewing Services, Nutfield, 

United Kingdom 

Campden BRI will present the results of the project to calculate the carbon footprint of a brewery in the 

UK. The presentation will discuss in detail: 

the stages of the project: defining the boundary of the carbon footprint, greenhouse gases 

included and identifying the sources of the emissions needed to be incorporated 

the methodology used 

main data points and findings 

conclusions from the study and actions for the future 

Carbon footprinting is presented as the first step in managing a brewery's greenhouse gas emissions 

and identifying the main areas for efficiency improvement. The presentation will highlight how 

measuring and analysing a company's emissions proves useful in identifying resource intensive hot 

spots across operations and informs reduction strategies. 

The presentation will also include a comparison of the performance of the brewery with data from 

other breweries. 

P100 

Improved strategies to reduce the caustic consumption in breweries 

Joris de Grooth 1 , Jens Potreck 1 , André Mepschen 1 

1 Pentair, Research & Development, Enschede, Netherlands 

Brewers often aim to reduce the use of cleaning agents. This reduction will have a beneficial effect on 

the footprint only when the efficiency is not compromised. In this work we will demonstrate the 

necessity of caustic cleaning steps, correlating empirical data with a fouling model based on specific 

molecular interactions. Low level of alkalinity is needed to remove the majority of the fouling layer. We 

explain why higher levels of alkalinity are beneficiary for the removal of residual fouling during an 

occasional oxidation step. These results show that in order not to lose the overall performance, some 

levels of caustic are needed. Lowering the overall consumption will thus rely on the reuse of chemicals. 

We will demonstrate two viable strategies. One is stacking of caustic cleaning solutions for beer filters. 

The 2nd one is by means of a new hollow fiber NF membrane, capable of clarifying CIP solutions. The 

unique hollow fiber geometry allows filtration without any pre-treatment. 

P101 

Holistic heat storage system for breweries - interface for renewable energy resources 

Tobias Becher 1 , Klaus Wasmuht 1 

1 Ziemann International GmbH, Process Technology, R+D, Ludwigsburg, Germany 

Breweries are highly dependent on the environment for resources and consequently have a high level

of environmental awareness. Therefore an energy supply system is introduced, which works using 

heat storage. It implies the change from steam-driven to hot-water-driven operation. Utilization of fossil 

fuels is reduced and can be replaced by renewable energy resources. Natural sources such as solar 

thermic energy requires a form of storage. The heat storage system functions with thermal 

stratification which is advantageous for energy requiring processes. The functionality of the system is 

explained by means of scientific survey, scenario simulation and lead user experience. Brewery 

equipment and technology can easily be adapted. With the holistic approach, the successful principle 

of energy recovery is extended and intelligently linked to all energy sources and sinks arising in the 

industrial operation. A functional interface for utilization of any available renewable energy is described. 

P102 

From waste to renewable energy source - new technical approach in wet fermentation of 

brewers spent grains 

Benjamin Haeffner 1 , Karl Sommer 1 

1 Technische Universität München, Center of Life Sciences Weihenstephan, Chair of Process 

Engineering of Disperse Systems, Freising, Germany 

Brewery spent grains become with its high potential the key-factor in a cost neutral brewery waste 

discharge if you know how to get access to this stored energy. With the wet fermentation and the unit 

operation milling the potential of the waste can be used optimally. Therefore the process has to be 

optimized in two parts: First part is to find the right milling parameters to save energy while the milling. 

Second part is to increase the biomass support while the fermentation. Thereby the dwell time can be 

shorted in the fixed bed reactor despite the same degree of degradation and the effectiveness rises. 

With the results from the work packages, we can achieve the best energy efficiency of the overall 

process. 

P104 

Characterisation of co-products as a potential value added product for brewing and distilling 

Dawn L Maskell 1 , Jane White 1 , Julio E Traub 1 , Nik Willoughby 1 

1 Heriot-Watt University, School of Engineering and Physical Sciences, Edinburgh, United Kingdom 

Co-products from the brewing and distilling industries have long been sold on, usually to farmers for 

use as feed or fertiliser. The increasing use of biomass to produce fuel may see the market for coproducts 

become saturated in the future. It is suggested that there is an opportunity to improve the 

value of co-products by extracting components of interest. The first steps in this project are to 

characterise co-products in terms of the positive attributes, including metal ions and protein. Samples 

of co-products, including excess brewers yeast, pot ale and spent wash were collected from sites 

around Scotland and examined for their positive attributes which may be utilised to produce a high 

value product for the foodstuff or feedstock markets. The presence of anti-nutritional factors will also 

be discussed. The information gathered from these analyses may then be used to determine the 

suitability of co-products for particular markets. 

P105 

Utilization of brewer´s spent grain as medium for growing Rhodococcus erythropolis

Enriqueta Martinez-Rojas 1 , Renate Buckhard 2 , Leif-Alexander Garbe 2 

1 VLB Berlin, Berlin, Germany, 2 TU-Berlin, Berlin, Germany 

There is currently huge interest in developing novel synthetic strategies for the production of chemical 

that can be applied in an environmentally friendly manner. Brewer's spent grain represents the major 

co-product in brewing industry and is considered to be good sources of un-degradable protein, as well 

as lignin, carbohydrate and arabinoxylans. Draff is considered an excellent media for growing 

mushroom and could be used as culture media for another microorganisms like bacteria for example R. 

erythropolis that posses the ability to metabolize different carbon sources and to be particularly 

adaptive to utilize xenophobic compounds. This widely occurring organism has considerable 

environmental and biotechnological importance due to its broad metabolic diversity and array of 

unique enzymatic capabilities. Our results provided a very attractive opportunity to apply the 

renewable raw material with an efficient lab-scale process to obtain high valuable chemicals. 

P106 

Vital role of brewery in-house R&D 

Adam Broz 1 , Petr Kosin 1 , Jan Savel 1 

1 Budejovicky Budvar, n.p., Ceske Budejovice, Czech Republic 

Strong global players, single breweries as well as craft brewers compete for customer's favour. High 

and standard beer quality is regarded to be obvious on developed markets. Everyday routine showed 

the need of complying check-out quality system including rapid screening methods. Many of analytical 

methods must be adapted for use in local conditions of a particular brewery. New methods developed 

in own brewery laboratory could help to solve problems with different crops of raw materials. Research 

results are immediately used for process control. In long-term view, progressive replacement of timeworn 

technology could be a difficult task if all qualitative characteristics, especially the taste, must be 

kept. Our own brewery research and development department which is orientated to current priorities 

of brewer's need plays vital role in company's competitiveness. Experience is demonstrated on 

examples of quality system, methods development and interpretation of antioxidants knowledge. 

P107 

The glycemic index - chance or threat for the beverage industry 

Moritz Krahl 1 

1 Radeberger Gruppe KG, Frankfurt am Main, Germany 

Jenkins introduced the concept of the glycemic index in the 1970s. In the following years diseases 

caused by poor or unbalanced diets have led to severe problems in the Western world. In this paper 

the concept of the GI and the fundamentals of the carbohydrate metabolism are explained. Measured 

glycemic index values for different types of beverages, both alcoholic and non-alcoholic, are compared 

with the amounts of sugar present in these beverages. In recent years consumers and NGOs are 

getting aware of the possible negative health impact of high GI beverages. The industry needs to 

focus on low calorie and low GI products as an alternative to traditional beverages. Sweeteners and 

low GI carbohydrates can be used in this regard. Advantages of different alternatives like steviol 

glycosides, polyols, erythritol and isomaltulose are discussed. By combining different sweeteners and 

using their synergistic effects, taste profiles close to sucrose sweetened beverages can be guaranteed.

P108 

Transfer of Nitrate into Beer during Dry-hopping 

Stefan Hanke 1 , Annika Lagemann 2 , Georg Stettner 3 

1 Bitburger Braugruppe GmbH, Versuchsbrauerei, Bitburg, Germany, 2 Bitburger Braugruppe GmbH, 

Central Laboratory, Bitburg, Germany, 3 Bitburger Braugruppe GmbH, Technology and Quality, Bitburg, 

Germany 

Within the last years the success of the US Craft beers, which are partial extremely hopped, also 

inspired brewers outside the US. The technique of dry-hopping is a very old method to enhance flavor 

properties of beer and was re-established by the craft movement. Since 2012, this hopping method is 

also official allowed to be used in Germany and so the amount of dry-hopped beers in the market 

increases steadily. During dry-hopping flavor and phenolic compounds migrate into the beer. The 

migration of other compounds (like nitrate) was not investigated until today. The limit value for nitrate 

in drinking water is set to 50 ppm. In our study beers were produced with different dry-hopping 

regimes (up to 400 g/hl) and nitrate was measured in the final beers. It could be shown that significant 

amounts of nitrate migrate into the beer and that the legal limit can be reached. This shows that nitrate 

level in hops should be considered in case of dry-hopping. 

P109 

Beer and cardiovsculare system - immediate respons after intake 

Ida Leskosek-Cukalovic 1 , Sasa Despotovic 1 , Mirjana Platisa 2 , Vera Gal 2 , Zorica Nestorovic 2 , Ljiljana 

Gojkovic-Bukarica 3 , Mile Veljovic 1 , Sonja Pecic 1 , Viktor Nedovic 1 

1 Institute for Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, 

Belgrade, Serbia, 2 Institute of Biophysics, Faculty of Medicine, University of Belgrade, Belgrade, 

Serbia, 3 Institute of Clinical Pharmacology, Faculty of Medicine, University of Belgrade, Belgrade, 

Serbia 

Numerous long-term studies have described the impact of alcohol beverages on cardiovascular 

diseases. In this study it was investigated the effect of acute intake of beer on blood pressure and 

heart rate variability. The HRV analysis and ECG was recorded in supine position in 18 young healthy 

subjects. Results of HRV analysis indicate on mild influence of beer on the autonomic cardiac control. 

The influence of beer on heart rhythm, examined by the HRV analysis which quantify the activity of the 

autonomic nervous system on the heart, was not significant when all the subjects were analyzed 

together. However, the differences between subjects were significant for all variables. Therefore, it 

was analyzed the effect of beer for each subject separately. In 10 out of 18 subjects, beer drinking 

significantly changed HR and/or HRV measures. The effect of beer is the increase of HR and 

corresponding decrease of autonomic modulation reflected on decrease of spectral powers and 

parasympathetic activity.

here - the 34th European Brewery Convention

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