Program Book - Master Brewers Association of the Americas

Poster Session: Stability
Moderator: Ramon Garcia-Tatis, Cerveceria Nacional Dominicana,
Santo Domingo, Dominican Republic
Ramon Garcia-Tatis received degrees in electrical and mechanical
engineering from Pontificia Universidad Católica Madre y Maestra.
He completed his postgraduate studies at the Darden Graduate
School of Business, Virginia University, and the J. L. Kellogg
Graduate School of Management, Northwestern University,
both in the United States. In the brewing industry he has received
training from Miller Brewing Company, Heineken Group, Bavaria
Saint Pauli, and Weihenstephan Technisch Universitat. His past
experiences include college teacher, consultant for diverse companies,
and more than 30 years in the León Jimenes Group of the Dominican
Republic as senior vice president of operations and, currently, as
vice president of the Administration Board of Cervecería Nacional
Dominicana and senior vice president and director of supply chain.
Ramon has organized and participated in several congresses and
seminars in Europe, South and Central America, and the Caribbean,
as well as México, Canada, and the United States. Ramon is a
member of the MBAA and has served as chair of MBAA District
Caribbean, an Education Committee member, and, currently, as a
member of the Technical Committee and vice chair of the Technical
Committee of District Caribbean. He is also a member of the ASBC,
Asociación Española de Fabricantes de Cerveza, EBC, and the
Caribbean Breweries Association (CBA), in which he was chair and
member of the board. He also has served as chair and vice chair
of the Technical Committee in the Asociación Latinoamericana de
Fabricantes de Cerveza.
P-197
Structures and properties of flavanoids involved in beer color
instability
SONIA COLLIN (1), Delphine Callemien (1), Julie Laille (1)
(1) Université catholique de Louvain, unité INBR, Louvain-la-
Neuve, Belgium
Acetone/water-soluble polyphenolic fractions (70/30, v/v) of
three lager beers from the same batch, differently stabilized before
bottling in glass or PET bottles, were monitored by NP-HPLC-
ESI(–)-MS/MS over a one-year period of storage at 20°C. In parallel,
beer color was monitored by the EBC assay. The evolution of color
was similar in the silica gel-filtered beer to that in identically
bottled and stored PVPP-treated samples, despite the high flavanoid
dimers content of the former. On the other hand, color evolved
more rapidly in the PET bottle, suggesting a key role of oxygen.
(+)-Catechin emerged as the precursor of less polar products
characterized by a yellow-brown color. MS/MS enabled us to identify
them as issued from the oxidation and intramolecular additions of
dehydrodicatechin B4. Similar structures were found in aged beers
spiked with (+)-catechin. Their stability and antioxidant activity
were investigated. Beer storage in the absence of oxygen and at low
temperature is recommended to minimize the synthesis of such
pigments.
Sonia Collin received a Ph.D. degree in chemical sciences from the
University of Namur, Belgium (1988). She is professor of malting
and brewing sciences and head of the Department of Brewery and
Food Industries at the Université Catholique de Louvain (Louvainla-Neuve,
Belgium). She has published more than 100 papers in
peer-review publications, mainly on flavor stability, sulfur aroma,
pyrazines, hops, and polyphenols. She will chair the 13th J. De
Clerck Chair: “The Polyphenol Paradox in Alcoholic Beverages: The
Beer and Wine Paradox.” She is also president of the GP3A network.
P-198
Proline-specific protease eliminates the requirement for a
long cold stabilization step, saving substantial energy costs
and reducing the environmental impact of sub-zero cooling
MINH-TAM NGUYEN (1), Harry Craig (1), Jeroen van-Roon (1),
Luppo Edens (1)
(1) DSM
Beer is normally chill-proofed and subsequently stabilized
by encouraging the precipitation of the so-called haze-active
proteins with some polyphenols. This is achieved by chilling the
beer post-fermentation to very low temperatures. The amount of
precipitate depends on the temperature (mostly sub-zero) and the
length of time (between 2 and 14 days is normal). The precipitate
is then removed during normal beer filtration. However this is
an incomplete process. Unprecipitated haze-active proteins and
polyphenols remain soluble in the beer in varying amounts. These
are removed, at least in part, by the use of chemical absorbents such
as PVPP and silica gels. Haze-active proteins are rich in the imino
acid proline. The addition of a proline-specific protease into the
cooled wort at the beginning of fermentation is now established in
many breweries. This enzyme cleaves the carboxy side of the imino
acid proline thereby rendering the haze active protein incapable
of forming large light-scattering complexes. The resultant beer is
extremely stable. As the beer is effectively stabilized prior to the socalled
cold stabilization step a series of experiments were designed
to confirm, or not, the need for such cold processing treatment. A
series of pilot plant (20 Hl) trials at iFBM in France were performed
to establish whether the length of time at 0°C could be reduced with
beers treated with the enzyme. Against a control beer treated with
40 g/Hl of PVPP after 10 days storage at 0°C the enzyme treated
beer achieved the same results in 5 days. Further experiments
were designed to show the effect of temperature on this process. A
‘cold’ temperature of +7°C was chosen as this is the temperature
that many breweries use to package their beer. Control beers were
treated with either PVPP or silica hydrogel and kept either at 0°C or
+7°C for 1 day or 5 days. Various predictive shelf-life tests showed
that the enzyme treated beers were stabilized, whereas the others
were not. Real time storage tests at 20°C, with haze measured
and visually assessed at 0°C, showed conclusively that the enzyme
treated beers were perfectly stable after 7 months (evaluation ongoing).
Furthermore foam was hardly affected and sensory analyses
were extremely acceptable. A sophisticated calculator has been
developed to quantify the cost benefits. This can be adapted for
each individual brewery. Studies were commissioned to show the
environmental impact of this reduced energy demand and will be
presented in detail.
Minh Tam Nguyen obtained his engineering degree in chemistry
(1988) and his diploma in brewing sciences (1990) from the Catholic
University of Louvain-La-Neuve, Belgium. He started his career
with Interbrew, Belgium. He then joined Nordon & Cie, France, in
1993 as a product manager for the launch of the Nortek recessed
chamber plate mash filter. In 2000, he joined Pall Corp., France,
as area sales manager food & beverage for the southern European
area. He joined DSM Food Specialties (DFS) in 2001 as regional
sales manager business enzymes for the Asia Pacific Region, based
in Singapore. In 2006, he was transferred to DFS headquarter in
Delft, The Netherlands, to lead the global launch of Brewers Clarex,
a breakthrough concept for beer colloidal stabilization. Since 2007
he has become the industry manager beer responsible for the strategy
and development of DFS brewing business worldwide. He gives
lectures at several international brewing institutes about the use
of enzymes in the brewing process. He is also the coinventor of the
“revolution brewing” concept, which enables brewers to increase
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