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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 1 KAHO St.-Lieven, Laboratory of Enzyme, Fermentation, and Brewing Technology (EFBT), 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
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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 and 12: P26 DMTS reduction through control
Page 13 and 14: Toru Kishimoto 1 , Kazuhiko Uemura
Page 15: at different stages along the brewi
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

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