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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
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 and 12: P26 DMTS reduction through control
Page 13 and 14: Toru Kishimoto 1 , Kazuhiko Uemura
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: Unmalted adjuncts are used in brewi
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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