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P18 Beta-glucan hazes - what's the problem Cecilia Damiani 1 , Karin Pawlowsky 1 , Giuseppe Perretti 2 1 Campden BRI, Nutfield, United Kingdom, 2 Università di Perugia, Perugia, Italy In some instances beer haze is caused by beta-glucan molecules. Although this carbohydrate haze has commonly been associated with poor malt quality or mashing problems, it can also originate from the yeast cell wall. Indeed, with the increased use of centrifuges for yeast separation and high gravity brewing, yeast cells can be exposed to stresses resulting in damage to cell walls and release of betaglucans. Until recently, there was no simple test to distinguish between a yeast and malt beta-glucan haze, which has made trouble shooting the haze problem difficult. However, we have now solved this technical challenge and describe here a novel protocol for the isolation/examination of beta-glucan hazes and determination of whether they originate from yeast or barley. P19 Changes of metal concentration in beer production and their Influence on the mechanism for haze formation Annika Burmeister 1 , Adelina Calean 2 , Thomas Kunz 3 , Frank-Jürgen Methner 3 , Peter Winterhalter 1 , Peter Fleischmann 1 1 TU Braunschweig, Institute of Food Chemistry, Braunschweig, Germany, 2 TU Braunschweig, Institute Geoecology, Braunschweig, Germany, 3 TU Berlin, Institute of Biotechnology, Berlin, Germany Chill haze in beer causes an economical loss for the brewing industry. Due to the precipitation of protein-polyphenol-metal complexes under inadequate storage conditions, consumers confound these hazes with mold and its associated health risk. This work deals with the development of concentrations of Mn, Cu, Zn and Fe in beer raw materials, beers and their final concentrations in isolated beer hazes (analyzed via ICP-MS and ICP-OES). Independent from the raw materials used the concentrations of Fe, Mn, Cu and Zn in beers strongly depend on the steps of brewing process. Metal concentrations in the resulting hazes are 17 fold higher for Fe, 4 fold higher for Cu, 6 fold higher for Zn and 30 fold higher for Mn than in the original beers. P20 Improving your draught beer quality Johannes Tippmann 1 , Simon Henke 2 , Heinz Dauth 3 , Thomas Becker 1 1 Technische Universität München, Lehrstuhl für Brau- und Getränketechnologie, Freising, Germany, 2 Technische Universität München, Lehrstuhl für Verfahrenstechnik Disperser Systeme, Freising, Germany, 3 Hochschule Ansbach, Fakultät Ingenieurwissenschaften, Ansbach, Germany For years, people talk about the quality of draught beer and their potential for improvement. Developments in dispensing systems are, however, in most cases, just to improve the appearance of the equipment. The most important aspect for a brewer - hygiene - is often neglected. As a consequence, the quality of beer is destroyed in the last few meters, just before the consumer enjoys it. We carried out extensive studies on construction, cleaning and maintenance of dispensing equipment. It was found here that the microbial load in draught beer could be reduced by good hygiene practices in 6 weeks by more than 90%. The investigation of design aspects also brought strong improvements. Here also immense hygienic improvements were observed. The presentation shows these findings and gives advice, such as fast recontaminations can be
avoided and the draught beer quality can be improved. The presentation also will show the growth and sensorial influence of microbial infections in draught beer. P21 Slow and fast CO 2 escape from beer in relation to gushing Jan Savel 1 , Petr Kosin 1 , Adam Broz 2 1 Budejovicky Budvar, n.p., Research&Development, C.Budejovice, Czech Republic, 2 Budejovicky Budvar, n.p., Production Director, C.Budejovice, Czech Republic Gas volume (GV) of CO 2 liberated from beer was measured with simple buoyant gasometer. The beer volume displaced (DV) above the bottle rim was also measured using the syringe with graduated scale. Gas volume of CO 2 escaping from the open bottle after its opening depended on beverage temperature, kind of beer, its shelf time and the presence of another gas e.g air. GV and DV strongly increased after the addition of dry porous materials such as diatomaceous earth, boiling stone, active charcoal, cellulose powder and both a little decreased by their wetting. Spontaneous liberation of carbon dioxide from beer and saturated water depended on kind of solid particles and gases bound on their surfaces. The addition of small particles of cellulose to carbonated liquids increased GV and DV from beer and carbonated water although saturated water did not contain any hydrophobins or surfactants. There is a speculation that cellulose particles could originate from grain wall destroyed by fungi. P22 Confounding expectations: Decoupling visual and flavour properties of beer Paul Hughes 1 1 Heriot-Watt University, School of Life Sciences, Edinburgh, United Kingdom Traditional beer brewing raw materials and operations typically affects more than one property of beer. Thus brewing with speciality malts confers both colour and specific flavours to the final product. Such coupling has been solved with the availability of malt flavours and colours, permitting independent manipulation of malt-derived flavour and colour. Here, we report the the influence of colour perception on flavour expectations. Aqueous extracts of speciality malts were ultrafiltered to create colour and flavour fractions. A range of beers were treated with both fractions at different concentrations. Tasters assessed them blind (blue glass) and in clear glass. There was a clear impact of the colour on perceived flavour profile, but the presence of roasted flavour in lager beers seemed independent of whether the colour was visible or not. Whilst this seemed to indicate broad acceptance of flavour attributes in lager beers, there was an optimum beyond which preferences were affected. P23 Beverage Antioxidative IndeX (BAX) - a beneficial index number for prognosis of the oxidative flavour stability Christian Müller 1 , Thomas Kunz 1 , Frank-Jürgen Methner 1 1 Technische Universität Berlin, Department of Biotechnology, Lab of Brewing Science, Berlin, Germany
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Page 3 and 4: P6 Predicting the flavor stability
Page 5 and 6: Protein-thiols in beer and througho
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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 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 41 and 42: Enriqueta Martinez-Rojas 1 , Renate

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