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Production of the CO 2 hop extract and hop pellets (type 45) provide by-products rich in polyphenols that may be used to initiate the formation of colloidal haze earlier in the brewing process. The haze can be removed during filtration resulting in an improved colloidal stability and extended shelf life. We brewed three beers: one, the control beer, was brewed in a standard way with hop extract, the others, the test beers, were brewed with hop pellets and hop by-products. All three beers were brewed to have identical bitterness and colour. The content of total polyphenols in the test beers was significantly higher than in the control beer. In addition, the antioxidant capacity in the test beers was also significantly higher. Thus, the addition of hop by-products can improve the colloidal and sensory stability of beer without negatively influencing its sensory characteristics. P72 Applicability of pectin as a stabilizing and fining agent for the brewing process Thomas Kunz 1 , Kerstin Rudolph 1 , Gunnar Dingel 1 , Frank-Jürgen Methner 1 1 Technische Universität Berlin, Department of Biotechnology, Lab of Brewing Science, Berlin, Germany The interactions between polyphenols and proteins have been identified as one of the main reaction systems for haze formation in beer. Aim of the study was to evaluate the suitability of an aqueous pectin solution of citrate and potassium metabisulfite as a stabilizing agent as described in the literature. In comparison to silica gel and PVPP the treatment with pectin only showed no effect on the colloidal stability. The increased haze stability seemed only based on the indirect addition of citrate and SO 2 . Furthermore the application of pectin as a fining agent and the influence of the calcium content in beer on the fining effect have been investigated. The fining activity of pectin could be verified and is caused by the interaction between pectin and Ca 2+ ions which develop a network formation that traps and sediments haze particles and yeast cells. With the proper handling pectin is very suitable to shorten the filtration time up to 30%, and to consequently reduce the costs. P73 Different aliphatic structures are the cause and the remedy against primary gushing Zahra Shokribousjein 1 , Ann Philippaerts 2 , Sylvie M. Deckers 1 , Kurt Gebruers 3 , Guy S. Derdelinckx 1 , Jean Titze 4 , Vladimir Illberg 5 1 KULeuven, FBIW-M²S-MbS-LIBR/site Arenberg 33, Leuven (Heverlee), Belgium, 2 KULeuven, FBIW- M²S-COK, Leuven (Heverlee), Belgium, 3 KULeuven, FBIW-M²S-CLMT-LFoRCe, Leuven (Heverlee), Belgium, 4 University College Cork, Cork, Ireland, 5 University of Applied Science Weihenstephan- Triesdorf, Weihenstephan, Germany Primary gushing of beer is due to the explosion of pressurized nanobubbles formed by the association of Class 2 hydrophobins (HFB) around non dissolved CO 2 . It´s typical of hydrophilic containers. Once this structure is formed, it´s impossible to destroy, except temporarily, by a physical treatment (thermic or ultrasonic). Nevertheless, after a period, the nanobubbles rebuild as described in the model proposed by Deckers et al (2012). In fact, the affinity between the hydrophobic patch of HFB and gaseous CO 2 is so high that is impossible to dissociate the structure. It means that HFB need to be associate with hydrophobic structures before they are in contact with CO 2 . Due to the low concentrations of HFB involved (as low as 3 microg/L) peculiar aliphatic compounds and techniques of food applications and surface chemistry (magnets) were used in order to improve the specificity and place of the tratment and the dispersion rate of the molecule added. Industrial upscaling is now going on.
P74 Critical view on the calculation of pasteurization units in beer Knut Schwarzer 1 , Anna Dammann 1 , Ulrich Müller 1 , Jan Schneider 1 1 University of Applied Sciences Ostwestfalen-Lippe, Institute of Live Science Technologies NRW, Lemgo, Germany Beer pasteurization requires a close control of the applicated heat. This is still usually measured as Pasteurisation units (PU) calculated by the so called beer formula: PU=t*1,393 (ϑ -60) . This formula derives from investigations done by Del Veccio et al. in the 1950 th . Nowadays energy cost and new sensitive products require more precise calculations. Several investigations were made to determine more precisely key values. The Lemgo D- and z-value Database for Food collects this data to simplify its access. In this work the pasteurization key values of beer spoiling microorganisms with the parameter of the beer formula were compared. Most analyzed species are more heat sensitive than assumed in the beer formula. But few survive longer up to the factor of 10. Still some beer spoiling species are missing. Here some additional measuring was done. Remarkable is that the z-value, assumed fix as 7°C, differ from 2.7 to 15.4°C with extensive effects at high pasteurization temperatures. P74a Validation possibilities of cleaning and disinfection (C&D) foam used for open point cleaning (OPC) of beverage filling lines Alexander Würtz 1 , Phillip Röbisch 2 , Christopher Nüter 1 , Roland Folz 1 1 VLB Berlin, BBSA, Berlin, Germany, 2 University of Applied Sciences Zittau-Görlitz, Zittau, Germany The evaluation of an appropriate quality of cleaning foam in the brewing and food industry does depend widely on the individual experience and estimation of the user. Our fundamental challenge in this project is to develop objective evaluation criteria, assuring microbiological security at the same time. We describe an approach to a reliable and reproducible evaluation of OPC at the filling line. The development of suitable standard contaminations (malt syrup, glucose/protein solution, B. subtilis spore suspension) led to comparable foam specifications; we could generate the following data: Run-off speed Disinfection power Capacity to remove material from surfaces The results are correlated with different foam properties and form the backbone of this evaluation. Our current research focuses are: Comparing and evaluating foam thickness Optical detection possibilities to determine sufficient degree of C&D The presented results are part of two AiF ZIM coorporation projects. P75
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
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Page 11 and 12: P26 DMTS reduction through control
Page 13 and 14: Toru Kishimoto 1 , Kazuhiko Uemura
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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
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Page 31 and 32: P78 The "trickle-down effect" in fl
Page 33 and 34: P83 Making gluten-free beers with b
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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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