here - the 34th European Brewery Convention

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