here - the 34th European Brewery Convention

flexible). The two approaches use a consistent set of parameters (BE and EA) and enable an efficient
combination of both techniques for simulation of starch hydrolysis. The benefits for brewing are the
optimization of mashing process with a well-defined chain length distribution (→ constant product
quality or new innovative beers), even if the starch source will be changed.
P86
Investigation of a new prototype mashing system
Tim J Hobley 1 , Daniel Christiansen 1 , Thomas Krüger 1 , Frederik Wilbek 1 , Nikolaj Hansen 1 , Anders
Nielsen 1 , Peter Stubbe 1 , Preben Hansen 1
1 Technical University Denmark, Institute for Food, Lyngby, Denmark
High yields and wort quality still concerns small and large breweries, especially when using raw barley
and added enzymes. Conventional processes are not optimal for use of added enzymes due to poor
mixing or deactivation with extreme temperature. Circulation of wort in alternating directions during
mashing in a kettle with filter meshes at the top and bottom is effective up to 2 hL. But high pressure
on the filter end plates limits scale-up. Here, we present a new mashing kettle which eliminates filter
plates, but allows circulation and heating of the wort, entrapment of particles, rapid draining and
sparging. Performance of the prototype, showed the temperature profile was highly reproducible. A
mixing time of ca. 90 seconds was seen using a flow rate of 6 L/min through the external loop.
Mashing of 2.5 kg milled barley, 8 kg water (pH 5.7), 6.25 g OndeaPro (Novozymes) with a profile of
10 min at 53 o C, 60 min at 65 o C and 5 min at 78 o C, yielded 13.5 o Brix.
P87
Influence of the mashing regime on the phenolic character of wheat beer
Frithjof Thiele 1 , Andreas Ludwig 1
1 Radeberger Gruppe KG, Frankfurt, Germany
Phenolic aroma compounds (e.g. 4-vinylguaiacol (4-VG) deriving from ferulic acid) are typical flavours
in wheat beer. Formation and influencing factors in brewing of these compounds are well known,
mashing temperature and mash-pH were identified as key parameters. In all published papers each
factor was investigated individually, however, with this experimental design interactions between the
influencing factors can not be detected. In this investigation a response surface methodology
experimental design was employed to study the interactions between the main factors temperature
and pH on a small scale level. Using mashing-in-temperatures from 45°C to 63°C and mash-pH 5.2 to
5.8 it was possible to show that a temperature increase lead to a decrease in released ferulic acid.
The effect of the pH was limited to the mashing-in-temperatures around 45°C. Furthermore different
yeast strains used in large scale brewing were analysed for their potential to decarboxylate ferulic acid
into 4-VG.
P88
Genedata Selector - enterprise genome management and analysis software to optimize
fermentation processes
Thomas Hartsch 1
1 Genedata AG, Basel, Switzerland