Program Book - Master Brewers Association of the Americas

Poster Session: Nutrition
Moderator: Fateh Sodha, Molson-Coors Brewing Company, Golden,
CO
Fateh Sodha is the process manager in the Brewing Department
at Coors Brewing Company. In his 10 years at Coors Brewing
Company, he has worked in the chemistry and microbiology labs,
quality control, and as the fermentation and yeast manager. Fateh
has a B.S. degree in anthropology, with an emphasis in biology,
and a M.S. degree in medical anthropology from the University of
Colorado, and he recently sat for his diploma in brewing exam.
He is a member of IBD and ASBC.
P-166
Application of classic brewing technology for a new generation
of non-alcoholic beverages
ALEXANDER SMERZ (1), Oliver Franz (1)
(1) Döhler GmbH, Darmstadt, Germany
Internationally, there is a significant pull for alcohol-free
alternatives to beer. Thus, in many leading beer markets nonalcoholic
beer has established itself successfully. Only just recently,
a new category of beverage products originating from malt and
making use of fermentation was introduced into the European
market. Selection of malt quality in combination with a fine tuned
process allows producers to obtain clear and stable malt bases.
These bases are used in combination with flavors and sweeteners to
give an alcohol-free beverage with a unique and revolutionary taste
profile. Sensory profiling is used to define key taste descriptors.
Together with a detailed consumer study in Germany, different
product ideas are worked out and ranked for concept and taste
preference. Statistically relevant results show that the term
fermentation—besides the fact that consumers are not able to explain
it—is positively associated and highly perceived as a natural process
by the respondents.
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P-168
Influence of variety and provenance on the arabinoxylan
content of wheat
MORITZ KRAHL (1), Werner Back (1), Stefan Kreisz (2)
(1) TU Munich-Weihenstephan, Freising, Germany; (2) Novozymes
A/S, Bagsværd, Denmark
Arabinoxylans (AX) are essential structural elements of cell
walls and are a part of the dietary fiber complex in cereals. The
chemical structure of arabinoxylan is based on a chain of linear
β(1–4)-d-xylopyranose units, which can be substituted with
α-l-arabinofuranose in the O-2 or the O-3 position or both.
Arabinoxylans in the cell wall may be cross-linked by diferulic
acid bridges and possibly other condensation products of ferulic
acid which complicates their solubilization. The content of waterextractable
arabinoxylan (WEAX) is believed to increase during
the germination process, as the cell walls are being degraded. The
solubility of arabinoxylan increases with a higher degree of arabinose
substitution. Among plant carbohydrates, arabinoxylans are nondigestible
ingredients, which are not degraded or absorbed in the
stomach or in the small intestine and reach the colon intact. Here
they are mostly fermented by the large bowel microflora to lactic acid
and short chain fatty acids, which can be absorbed and metabolized
by the host. The content of arabinoxylans in brewing raw materials
is of particular interest, because on the one hand they lower the
extract content and so may lead to a lower final attenuation degree
and to a lower process yield if they are insoluble. On the other hand,
especially the water-extractable arabinoxylans might be desired
because of their prebiotic and thus health beneficial properties. In
this work twenty different wheat cultivars form different mounting
places and harvests have been analyzed with regard to their content
of total and water-extractable arabinoxylan. The amount of total
arabinoxylan varied between 5.4 and 6.6% dry matter in 2005 and
4.1 and 6.2% dry matter in 2006. The amount of water-extractable
arabinoxylan was from 0.67 up to 0.85% dry matter in 2005 and
reached values between 0.58 and 0.9% dry matter in 2006. These
results show the necessity to differentiate between wheat for brewing
purposes and arabinoxylan-rich wheat suitable for the production
of functional malts and foods. Additionally it is necessary to analyze
every harvested charge because no correlation between total or
water-extractable arabinoxylan content and variety nor provenance
could be found. An influence of weather conditions could not be
shown in this work, but it cannot be excluded at present. For the
determination of arabinoxylan contents an existing method was
modified and adapted to the special needs of wholemeal wheat grist.
These adjustments are also shown in the presented work.
Moritz Krahl was born in 1980 in Schwetzingen/Germany. After
attaining the German Abitur (A-level certificate) in 2000, he
started studying brewing and beverage technology at the Technical
University of Munich, Weihenstephan. In 2005 he graduated with a
Dipl.-Ing. degree and has since then been working as a Ph.D. student
at the Chair for Technology of Brewing 1 in Weihenstephan.