Program Book - Master Brewers Association of the Americas

P-156
Pulverized wort for brewing compared to traditional products
MIRJAM HAENSEL (1), Jens Voigt (1), Sabine Grüner (2), Andreas
Kilzer (3), Karl Sommer (1), Eckhard Weidner (3)
(1) Technische Universität München, Lehrstuhl für Maschinen-
und Apparatekunde, Wissenschaftszentrum Weihenstephan,
Freising; (2) Adalbert-Raps-Zentrum Weihenstephan, Freising;
(3) Ruhr-Universität Bochum, Lehrstuhl für Verfahrenstechnische
Transportprozesse, Fakultät Maschinenbau, Bochum
German beer is famous and popular worldwide. However German
ingredients are not available all over the world and are difficult and
expensive to transfer. Moreover the procedure according to the
German purity law demands sufficient experience in mashing and
appropriate raw materials. Today it is possible and common to apply
malt extract, which is extracted from wort by two-stage vacuum
evaporation, instead of pure malt. Unhopped, thickened wort
normally contains up to 30% water. The use of drying procedures
(spray drying, freeze drying) enables the production of malt extract
powder as it is already known for hop and yeast products. The lower
weight and enhanced microbial stability of these powders are the
main advantages in transport costs, shelf life and handling compared
with liquid products. For the production of beer from malt extract,
powder is diluted with water and adjusted to the desired gravity. In
this work several different worts were brewed using four different
malt products in order to compare the quality of the resulting
beer. One beer was made in a traditional manner with pure malt,
according to the German purity law. Another beer was made with
conventional liquid malt extract. The other two beers were brewed
with two innovative powders. One powder consists of silicic acid
which is normally used as a filtration additive and malt extract. The
second powder consists of pure malt extract produced by a special
drying process using supercritical carbon dioxide. Brewing was
performed with the same process parameters in the brewhouse,
during fermentation and storage. In order to compare the different
beers, a set of common analysis and sensory tests were made.
Mirjam Haensel graduated as a brewing engineer in 2006. Her
diploma thesis at the Technische Universität München, Lehrstuhl für
Technologie der Brauerei I, Wissenschaftszentrum Weihenstephan,
Freising, was concerned with specification of buckwheat and
other pseudocereals in beer. Since September 2007 she has been
working as a Ph.D. student and research assistant at the Technische
Universität München, Lehrstuhl für Maschinen- und Apparatekunde,
Wissenschaftszentrum Weihenstephan, Freising. Her Ph.D. studies
deal with powdering of malt extract.
P-157
Characteristics of oxalate oxidase in the malt
MAKOTO KANAUCHI (1), Charles Bamforth (2)
(1) Department of Food Management, Miyagi University, Sendai,
Japan; (2) Department of Food Science and Technology, University
of California, Davis, CA
Although oxalate has long been recognized as a problem in beer,
there have been few studies devoted to the understanding of factors
that impact its levels in beer. As part of our investigations on this
topic, we have located and begun to study an enzyme from malt
that can remove oxalate, namely oxalate oxidase. Oxalate oxidase
is located in the aleurone layer and increases in activity during
malting. It has been purified by ion exchange and size-exclusion
chromatography. The molecular weight of the enzyme is 58.500.
It has an optimum pH of 4.0. The Km for oxalate is 0.1 mM and
for oxygen is 0.46 mM. The enzyme is activated by zinc and flavan
adenine dinucleotide.
Makoto Kanauchi graduated from Tokyo University of Agriculture,
Japan, in March 1996. He received a Ph.D. degree in bio-regulation
control from Tokyo University of Agriculture in March 1999. He
worked in Professor Charlie Bamforth’s Laboratory in Food Science
and Technology, University of California at Davis, CA (1999–2003).
Subsequently, he was employed at the Institute of Food Science in
Fuji Oil Corporation in Moriya, Ibaraki, Japan, as a researcher
(2003–2005). Since April 2005, he has been an assistant professor
in the Department of Food Management, Miyagi University. He has
also been a lecturer in enzymology and alcoholic beverages (mainly
spirits and wine) at the Tokyo University of Agriculture since October
2005.
143