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process monitoring and improved control. Our data demonstrate that quantitative real-time measurement of target compounds by Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS) is of high added value for ongoing malting and brewing research, and for subsequent applications in the brewing industry, e.g. quality control of raw materials (malt, hops), monitoring fermentation, fast evaluation of wort, fresh and aged beer quality parameters. Whereas GC-MS is the technique of choice for detailed analytical volatile fingerprinting, it is not suited for real-time quantitative monitoring. In this respect, the SIFT-MS technology is fully complementary to GC-MS for quality control and process optimisation. P4 Potential of near-infrared spectroscopy (NIR) in beer food chain: Applications in malting Paolo Fantozzi 1 , Giuseppe Perretti 1 , Valeria Sileoni 1 , Ombretta Marconi 1 , 1 University of Perugia, Italian Brewing Research Centre (CERB), Perugia, Italy Aims: This research aims to novel applications of NIR in beer food chain. Beyond the mature utilizations of NIR for barley and malt quality assessment, the purpose was the development of new methods to monitor the malting process and to predict the suitability of barley for beer production before malting. Methods: Barley were malted using micro-malting pilot plant and then analysed by standard A-EBC methods. The NIR absorption spectra were collected on barley, green malt and final malt and correlated with the analytical data. Results: Fast, reliable and easy NIR calibration methods were developed to measure: · barley and malt quality parameters · malt quality parameters directly on barley as potential for malt features · malt parameters on green malt at-line during malting process. Conclusions: The use of NIR to monitor malting process and to predict malt parameters directly on barley can be extremely useful for maltsters to sort it and handle it during malting, saving money and time. P5 Quantitative cleaning investigations using falling film Enrico Fuchs 1 , Manuel Helbig 1 , André Boye 2 , Marc Mauermann 2 , Jens-Peter Majschak 1,2 1 Technische Universität Dresden, Faculty of Mechanical Engineering, Institute of Processing Machines and Mobile Machines, Dresden, Germany, 2 The Fraunhofer Application Center for Processing Machinery and Packaging Technology, Dresden, Germany Cleaning of machinery is crucial due to the required product safety and increasing production costs. Often a large quantity of cleaning fluid is used to remove the deposits. This results in high costs for fresh- and wastewater. In non-immerged systems (e.g. vessels) there are different flow types providing the cleaning effect (impinging jet, film). Spray balls are often used for cleaning, where the main cleaning is provided by falling film. An approach to reduce cleaning time and fluid consumption is to optimize the cleaning by draining film. To determine the cleaning rate, a quantitative optical method is used. In this paper (i) a reproducible soiling method and the (ii) minimization of optical errors is shown. Also, the (iii) calculation of the local distribution of soiling weights on samples is explained. Furthermore, the (iv) validation of the method by cleaning with falling films and its application is shown. The cleaning curves can be used to optimize cleaning of falling films.
P6 Predicting the flavor stability of beer using redox potential Dario Cotterchio 1 1 Technische Universität München (TUM), Forschungszentrum Weihenstephan für Brau- und Lebensmittelqualität (BLQ), Freising, Germany Changes in the freshness of a beer's flavor are contingent on the free reaction enthalpy of all active redox pairs. In order to determine the enthalpy, an inert electrode is placed in a redox solution where it then accumulates a charge over a set period of time after which the corresponding voltage is measured. This reveals the scope of all the chemical processes occurring in the beer that involve the exchange of electrons and serves as an indicator for the extent of the interplay between compounds, responsible for the development of perceptible sensory characteristics associated with aging. Experiments have shown that it is not the level of the redox potential but rather the change in the value while the sample ages that correlates with the formation of a perceptible level of aging compounds in beer. Various beer styles were tested and a distinctive electrochemical signature was established for each one, which allows for a reliable prediction of the flavor stability to be made. P7 Classification of malting barley according to harvest year and quality by using mid infrared spectroscopy and multivariate analysis Budour Ajib 1 , Frantz Fournier 1 , Patrick Poivin 2 , Marc Schmitt 2 , Michel Fick 1 1 Lorraine University, Vandoeuvre les Nancy, France, 2 IFBM, Vandoeuvre les Nancy, France To realize successful malting process yielding satisfactory malt, it is necessary to adapt the malting conditions to the changes in the quality of raw material. This adaptation is very time and money consuming and must be repeated every year as climate conditions and site influence barley quality. In this project, the quality of malt has been assessed using Mid-InfraRed spectroscopy. The quality of a wide variety of barley has been studied 394 samples, including 3 harvest years, winter and spring barley, 77 barley varieties, collected on 16 cultivation places. Conventional barley quality index (Moisture content, Protein, Betaglucan) was determined. The database thus depicts a large and unique range of barley quality. The results indicate that MIR spectrometry could be a very usefull and rapid analytical tool to assess malting barley quality. It allows barley classification according to harvest year and quality. P8 Microwave superheated water extraction of brewers´ spent grain arabinoxylans Elisabete Coelho 1 , M. Angélica M. Rocha 1 , Jorge A. Saraiva 1 , Tiago Brandão 2 , Manuel A. Coimbra 1 1 Universidade de Aveiro, Department of Chemistry, Aveiro, Portugal, 2 Unicer Bebidas, SA, Leça do Balio, S. Mamede de Infesta, Matosinhos, Portugal Brewers´ spent grain (BSG) is a by-product from beer industry that can be exploited as a source of arabinoxylans (AX) and derived oligosaccharides (AXOS), which present prebiotic and antioxidant activities. This work studies the potentialities of microwave superheated water extractions (MWE) for recovery of these carbohydrates from BSG. The AX+AXOS yield increased from 140 to 210°C. The
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Page 11 and 12: P26 DMTS reduction through control
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Page 21 and 22: P51 Release of hop flavours from cy
Page 23 and 24: Unmalted adjuncts are used in brewi
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Page 31 and 32: P78 The "trickle-down effect" in fl
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Page 41 and 42: Enriqueta Martinez-Rojas 1 , Renate

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