here - the 34th European Brewery Convention

More documents

Recommendations

Info

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.
Page 1 and 2: Poster P1 Soluble dietary fiber as
Page 3 and 4: P6 Predicting the flavor stability
Page 5 and 6: Protein-thiols in beer and througho
Page 7 and 8: 1 Lodz University of Technology, In
Page 9 and 10: avoided and the draught beer qualit
Page 11: P26 DMTS reduction through control
Page 15 and 16: at different stages along the brewi
Page 17 and 18: sources, to account for biological
Page 19 and 20: eer fermentation. We thank FCT for
Page 21 and 22: P51 Release of hop flavours from cy
Page 23 and 24: Unmalted adjuncts are used in brewi
Page 25 and 26: details and the relevance to manufa
Page 27 and 28: was used to evaluate the predictive
Page 29 and 30: P74 Critical view on the calculatio
Page 31 and 32: P78 The "trickle-down effect" in fl
Page 33 and 34: P83 Making gluten-free beers with b
Page 35 and 36: Innovative technologies like next g
Page 37 and 38: predictions correlated well with of
Page 39 and 40: P99 Brewery carbon footprint: A cas
Page 41 and 42: Enriqueta Martinez-Rojas 1 , Renate

here - the 34th European Brewery Convention

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?