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alcoholic beer production. This is seen as a reason for strong flavour difference between non-alcoholic and normal beers. In the described research project a two stage cooling unit was placed into fermentation gas stream in order to gain condensate rich in volatile substances of beer. Condensates were blended into non-alcoholic beers and changes in sensorial characteristics had been evaluated. Trials were run in 4 different breweries in order to evaluate condensates of special beer fermentations of top and bottom fermenting yeasts. The poster presents results of sensorial and analytical evaluations of condensates and resulting beers. Additionally a description of aroma condensate yield is given and a discussion of the potential of brewery fermentaiton gas aroma is done. P81 New method for de-alcoholization of beer Michael Dillenburger 1 , Katja Hertel 1 1 Dillenburger & Hertel GmbH, Freising, Germany Non-alcoholic beer is gaining more and more importance. In a gobalized world with its requirements in mobility it is a welcome alternative. Due to its isotonic characteristics it is ideal for sportspeople. And it adds to people´s health and responsibility. Thus non-alcoholic beer show a considerable increase of market share. However, state-of-the art methods for its production show various disadvantages such as high investment and high operating costs accompanied by sensory deviations by thermal impact etc. A new method based on desorption allows to produce non-alcoholic beer by using inert gas or CO2. All media and equipment is already provided by a brewery leeding to low investment and operating cost. Furthermore it will be able to selectively remove just ethanol. Thus the sensory characteristics will be (rather) the same as with the conventional beer. In the last step of this innovation it will be possible to have a de-alcoholization right in place at the dispending equipment. P82 MEURASTREAM: A global concept of wort production with reduced consumption of energy and process water Dewulf Ariane 1 , Harmegnies Frédérique 1 , Cantillon Pascal 2 1 Meura sa, Research and Development, Louvain-la-Neuve, Belgium, 2 Meura sa, Péruwelz, Belgium Wort production in breweries requires consecutive heating and cooling steps consuming energy and water. For years most studies have focused on wort boiling which has the highest energy demand of the brewing process. Developed systems, as the “Pfaduko” using a hot liquor storage tank, allow reducing energy consumptions but do not solve the hot water excess. This poster presents a global concept of wort production with a de-intensified wort boiling process including formation/stripping technologies as well as an innovative energy recovery system called the MEURASTREAM. Its principle differs from others by the use of process water at counter flow within the whole brewing process. The MEURASTREAM allows energy management optimization of the wort production process whilst reducing hot water surplus. Also this publication compares figures of energy and water consumptions with existing systems, as well as cold wort qualitative results from pilot trials.
P83 Making gluten-free beers with barley malt and a proline-specific endoprotease Sylvie M Van Zandycke 1 , Chantal Christis 2 , Luppo Edens 2 , Fredoen Valianpour 2 , Joze Mutsaers 2 , Ron Duszanskyj 2 1 DSM Food Specialties, Enzyme Solutions, South Bend, United States, 2 DSM Food Specialties, Delft, Netherlands Gluten free beers are generally made with grains that do not contain gluten such as sorghum, rice, buckwheat… These beers are safe to drink for people who display sensitivities to gluten or have been diagnosed as having celiac disease; a potential life-threathening condition. It is also possible to produce beers that are low in gluten when grains containing gluten are used. Indeed, a large amount of gluten proteins are removed during the brewing process and additionally, a proline-specific endoprotease (PSEP) has been suggested as a mean to hydrolyze the remaining gluten proteins from barley malt to bring the levels down to undetectable (results vary according to dosage of the enzyme and method used to measure gluten). This paper will focus on the nature of PSEP and the process of making gluten-free beers with malting barley including the recommended procedures to measure gluten accurately and current levels of gluten in commercial beers. P84 Potential of aroma-modified distiller's grains for the application in cereal based functional beverages Magdalena Rückert 1 , Martin Zarnkow 1 , Thomas Becker 1 1 Technische Universität München, Center of Life Sciences Weihenstephan, Chair of Brewing and Beverage Technology, Freising, Germany Distiller's grains (DG), the cereal by-product coming up during the production process of fuel or beverage alcohol, are prevalently used as feed additives and material for biogas plants. DG contain all ingredients of the whole grain in a concentrated form, especially high amounts of protein and dietary fiber. The nutritional properties of DG provide a new interest in using DG as a food ingredient and as a substrate for cereal based functional beverages. One important reason for not using DG as a food ingredient yet is the characteristic flavor. Our aim is to analyze the aroma profile of DG from wheat and neutralize reasonable components for getting a modified proper flavor. Therefore the aroma of DG was defined trough sensorial analysis and aroma active components were analyzed with GC-MS. Extracts of DG then were treated with charcoal and assessed by sensorial analysis. P85 Simulation of mashing process Simon Weber 1 , Heiko Briesen 1 1 Technische Universität München, Chair for Process Systems Engineering, Freising, Germany Starch hydrolysis by amylases is strongly influenced by the starch polymer structure (chain lengths and branches). Amylases binding the starch polymer have several subsites located around the active centre of the enzymes. There exist several possibilities of polymer binding with different resulting binding energies (BE). With BE and the enzyme activities (EA) it is possible to calculate the resulting chain length distributions and hydrolysis rates. In this work we develop new models based on ordinary differential equations (ODE, fast but inflexible) and kinetic Monte-Carlo technique (kinMC, slow but
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 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 29 and 30: P74 Critical view on the calculatio
Page 31: P78 The "trickle-down effect" in fl
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Page 39 and 40: P99 Brewery carbon footprint: A cas
Page 41 and 42: Enriqueta Martinez-Rojas 1 , Renate

here - the 34th European Brewery Convention

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