here - the 34th European Brewery Convention

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United Kingdom, 3 University of Kent, Canterbury, United Kingdom On-line prediction and off-line simulation of key variables is required for the advanced monitoring, control and optimisation of any process. Application of control strategies requires development of appropriate mathematical models describing the process. Optimisation of beer fermentation problems using advanced modelling techniques has been carried out previously with the computation of optimal cooling strategies and flavor modelling. The work for this project is taking place at Shepherd Neame Ltd. The brewery is currently enhancing its fermentation process. This project will aid in analysis, control and optimisation of the fermentation profile, achieving and maintaining targets and standards. The objective of this project is to assess current fermentation profiles in relation to cooling strategies and to evaluate how this profile can be optimised. Key variables will be identified and, with the use of modelling techniques, process monitoring, control and optimisation will be possible. P97 Comparison of growth kinetics, major metabolites and sensory profiles in brewing with nonsaccharomyces yeast Panagiotis Tataridis 1,2 , Dimitris Diamantis 1 , Kaliopi Gialitaki 1 , Anastassios Kanellis 1,2 , Despina Kechagia 1 , Elias Nerantzis 1 1 Technological Educational Institute of Athens, Department of Enology & Beverage Technology, Athens, Greece, 2 Pan-Hellinic Union of Registered Enologists, Athens, Greece In the last decades, the rapid growth of craft brewing gave rise to the experimental use of non- Saccharomyces yeasts, which were previously only reported as spoilage microorganisms. This study explores the effects of non-Saccharomyces strains in comparison with a well known S. cerevisiae commercial brewing strain. K. thermotolerans strains exhibit slower growth, with similar results as the S. cerevisiae. T. delbrueckii strains show slower growth, lower viability and ethanol yields but produce noticeably higher concentration of higher alcohols, esters, terpenes and phenolic aldehydes, giving a distinct floral and fruity aroma and sensory complexity. At he same time they have lower production of volatile acidity, acetaldehyde and acetoin and higher production of glycerol and succinic acid, depending on the strains. P. kluyveri and C. stellata strains did not show any significant growth, however, P. kluyveri formed a surface veil and gave powerful and distinct banana and bubblegum aroma. P98 Waste water handling in breweries, optimization and cost saving opportunities Holger Schmidt 1 1 Endress+Hauser Messtechnik GmbH+Co.KG, Industry Marketing, Weil am Rhein, Germany We will discuss as well full waste water treatment or neutralization. We will show ways to reduce the amount of waste water and save energy and efforts in the treatment of the remains.Inline measurement technology like conductive, optical, physical and chemical based sensors help to recognize the actual process status and react immediately if values are out of the specification.How to avoid product losses and waste load. Focussed energy any chemical consumption lead to direct savings in the treatment. The correct measurement and reporting of quality and quantity of the waste water enable pinpointed activities and negotiations with municipality. Examples of successfully operating waste water plants from breweries and other beverage plants deliver inside views.Using state of the art automation technologies help to improve the cost situation and to lower the carbon footprint of a brewery. See the opportunities of using actually available technologies from the automation perspective.
P99 Brewery carbon footprint: A case study Anastassia Johnson 1 , Gordon Jackson 2 1 Campden BRI, Environmental, Nutfield, United Kingdom, 2 Campden BRI, Brewing Services, Nutfield, United Kingdom Campden BRI will present the results of the project to calculate the carbon footprint of a brewery in the UK. The presentation will discuss in detail: the stages of the project: defining the boundary of the carbon footprint, greenhouse gases included and identifying the sources of the emissions needed to be incorporated the methodology used main data points and findings conclusions from the study and actions for the future Carbon footprinting is presented as the first step in managing a brewery's greenhouse gas emissions and identifying the main areas for efficiency improvement. The presentation will highlight how measuring and analysing a company's emissions proves useful in identifying resource intensive hot spots across operations and informs reduction strategies. The presentation will also include a comparison of the performance of the brewery with data from other breweries. P100 Improved strategies to reduce the caustic consumption in breweries Joris de Grooth 1 , Jens Potreck 1 , André Mepschen 1 1 Pentair, Research & Development, Enschede, Netherlands Brewers often aim to reduce the use of cleaning agents. This reduction will have a beneficial effect on the footprint only when the efficiency is not compromised. In this work we will demonstrate the necessity of caustic cleaning steps, correlating empirical data with a fouling model based on specific molecular interactions. Low level of alkalinity is needed to remove the majority of the fouling layer. We explain why higher levels of alkalinity are beneficiary for the removal of residual fouling during an occasional oxidation step. These results show that in order not to lose the overall performance, some levels of caustic are needed. Lowering the overall consumption will thus rely on the reuse of chemicals. We will demonstrate two viable strategies. One is stacking of caustic cleaning solutions for beer filters. The 2nd one is by means of a new hollow fiber NF membrane, capable of clarifying CIP solutions. The unique hollow fiber geometry allows filtration without any pre-treatment. P101 Holistic heat storage system for breweries - interface for renewable energy resources Tobias Becher 1 , Klaus Wasmuht 1 1 Ziemann International GmbH, Process Technology, R+D, Ludwigsburg, Germany Breweries are highly dependent on the environment for resources and consequently have a high level
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