here - the 34th European Brewery Convention

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.