BRR September 2014

Campden BRI
food and drink innovation
Brewing Research Review
September 2014
Contents
BREWING INDUSTRY..........................................................................................................2
RAW MATERIALS...............................................................................................................11
MALTING.............................................................................................................................18
WORT PRODUCTION........................................................................................................19
FERMENTATION.................................................................................................................22
BEER PROCESSING..........................................................................................................25
BEER...................................................................................................................................26
BREWERY CO-PRODUCTS...............................................................................................40
PACKAGING.......................................................................................................................45
MICROBREWING...............................................................................................................49
BEVERAGES......................................................................................................................50
MICROBIOLOGY................................................................................................................54
YEAST.................................................................................................................................58
CHEMICAL ANALYSIS........................................................................................................60
ENGINEERING SERVICES................................................................................................69
FOOD SAFETY AND HEALTH............................................................................................75
LEGISLATION.....................................................................................................................81
ENVIRONMENT..................................................................................................................84
PATENTS............................................................................................................................85
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BREWING INDUSTRY
BREWING INDUSTRY
ALCOHOL FREE WHEAT BEER CONTINUES TO PROVIDE POSITIVE IMPULSES. [In
German]
Zocher, H..
Brauindustrie, July 2014, 99(7), 8.
A graph is presented, showing the breakdown by price classes (expressed in terms of the
price per standard crate, i.e. 20 x 500 ml refillable glass bottles) of the sales of wheat beer
and Pilsner style lager, for consumption off the retailers' premises, in Germany each year
from 2008 to 2013, as well as in the first 4 months of 2014. Also presented is a map of
Germany, showing the geographic variation in the percentages of respondents to consumer
surveys in 2012 and 2013 who said that they had purchased alcohol free wheat beer for
consumption off the retailers' premises. As in previous comparisons of the prices of different
beer styles (including those of normal alcoholic strength as well as alcohol free and low
alcohol versions), it is noted that brands in the highest price band have continued to account
for a significantly larger fraction of the sales volume of wheat beer than of lager. The recent
development, situation at the time of writing and near future prospects of the German
beer market are briefly discussed, with particular reference to the alcohol free sector. It is
noted that at least some styles of alcohol free beer (including wheat beers) are increasingly
competing more with other nonalcoholic beverages (such as packaged water and "sports
drinks") than with the conventionally alcoholic versions of the same beer styles.
alcohol free, beer, consumer, consumption, costs, market, survey
[139560]
COURAGEOUS STEP. PRIVATBRAUEREI SCHNITZLBAUMER IN NEW HANDS. [In
German]
Brauindustrie, July 2014, 99(7), 9-11.
The brewing firm Privatbrauerei Schnitzlbaumer, based in Traunstein, Upper Bavaria, can
trace its history back to 1575, although its present name is of more recent origin, dating from
its acquisition by a family named Schnitzlbaumer in 1889. The change of ownership to which
the title refers resulted from the fact that, because of the decline in the German beer market
and the increasingly unfavourable economic conditions with which the brewing industry
is consequently confronted, the firm's last owners belonging to the Schnitzlbaumer family
were unable to persuade any of their children to follow in their footsteps. In order to ensure
the long-term survival of the brewery, its beers and the associated cultural heritage, they
therefore sold it to a married couple named Frauendoerfer. Both Mr. and Mrs. Frauendoerfer
are qualified brewers and had been trying for some time to set themselves up in business, but
found it impossible to obtain the necessary financial resources. However, when they made
contact with the Schnitzlbaumers through a mutual acquaintance, the Frauendoerfers found
that financial institutions took a much more positive view of investment in an established
enterprise, with a history that demonstrates its economic viability, than of a proposal to start
a completely new business. The change of ownership therefore took effect in April 2014.
The firm's name has remained unchanged, its beer brands and all of its employees have
been retained, but its new owners have made some changes in its management structure,
dividing the various responsibilities between themselves and among some of the senior
staff. They have also begun preparations for creating an external trade sales and customer
service department (which the firm has never previously had) and for the introduction of
new speciality beers. In connection with these last, it is noted that before they acquired the
Schnitzlbaumer firm, the Frauendoerfers had already developed a speciality beer which
was initially marketed by a winemaking firm in the Rhineland and was brewed using wild
BREWING INDUSTRY
hops from an island in the Rhine, where one of that firm's vineyards is also located.
beer, brewery, management, purchasing
[139561]
THE HOBD IS 47 YEARS OLD.
Goldsmith, S.
Brew. Distill., Aug. 2014, 10(8), 29-31.
The history and activities of the Honourable Order of Bass Drinkers (HOBD), an organisation
established in 1967 by a group of dedicated consumers of the cask ale brand Draught Bass,
are described. Its members gather annually in the brand's home town of Burton upon Trent,
in central England, for an event which combines a business meeting of the organisation with
visits to public houses which sell the beer and to the brewery where it is produced. Since
the company which created the beer, also called Bass, ceased brewing in 2000, the brand
has twice changed owners; when this paper was written, it was owned by Anheuser-Busch
InBev (AB InBev) but brewed under contract by Marston's. The HOBD also runs charitable
fundraising events, choosing a different charity each year.
beer, brand, consumer, history, institute
[139606]
1914, A MOMENTOUS YEAR... THE EFFECTS OF THE GREAT WAR ON UK
BREWING.
Hornsey, I.
Brew. Distill., Aug. 2014, 10(8), 36-41.
The consequences of the outbreak of World War I in August 1914 greatly influenced the
course of subsequent history, to the extent that some of their effects have continued to be
politically, economically and/or socially significant, in various countries, up to the time of
writing. Here, the effects of the war on the UK's brewing industry and beer trade are described
and discussed. Brewing, like other alcoholic beverage industries, suffered significantly from
the prejudices of one of the UK's leading politicians of that period, Mr. David Lloyd George,
who was a total abstainer from alcoholic beverages and aggressively opposed to their
consumption by others. He was Chancellor of the Exchequer (chief finance minister) in the
UK government which was in office when the war broke out, in which capacity he imposed
a "war tax", introduced in November 1914, which roughly trebled the rate of excise duty on
beer. In 1915, when a dispute among cabinet ministers led to the formation of a new coalition
government (led by one of the factions into which the preceding government had split), he
became Minister of Munitions, a position which he exploited to argue for severe restrictions
on the production and sale of alcoholic beverages on the pretext that shortages of military
supplies (especially of ammunition for heavy artillery, which was being used on a far larger
scale than had ever been imagined before that time) were being aggravated by the allegedly
excessive alcohol intake of workers in the factories producing these items. Other members
of the government were also susceptible, to varying degrees, to the influence of the antialcohol movement. A legislative measure called the Defence of the Realm Act, passed very
shortly after the outbreak of the war, empowered both the government and various military
authorities to impose restrictive regulations by administrative decree, wherever they could
claim such restrictions to be justified by considerations of military efficiency or the like. Many
of these regulations concerned the restriction of the sale of alcoholic beverages in the vicinity
of army camps, naval ports and industrial facilities considered important for the war effort.
In June 1915, a body called the Liquor Traffic Central Control Board was established, with
the power to regulate the alcoholic beverage industries and trades by decree, which soon
led to drastic reductions in the permitted opening hours of public houses and restrictions
on the quantities of beer which the brewing industry was allowed to produce. Shortages
BREWING INDUSTRY
of raw materials also led to reductions in the strength of beer (an example is mentioned
of a company which recorded that the average original wort gravity of its beers fell from
1057.5 degrees of specific gravity in 1914 to just over 1033 degrees in 1918). In certain
localities, where there were major concentrations of industrial facilities producing weapons,
ammunition, etc., pubs and even breweries were taken into government ownership. Brewing,
like other industries, also suffered severe labour shortages because so many of their former
workers were absent on military service. However, this situation created an opportunity for
women to obtain work in many occupations which had previously been reserved for men
(including some jobs in breweries, such as cleaning equipment and containers, bottling and
cask racking), a situation which is believed to have helped to bring about the subsequent
passing of legislation allowing women to vote in the UK.
beer, brewing industry, history
[139608]
WORLD CLASS? HOW IS YOUR OWN CONTINUOUS IMPROVEMENT ACTIVITY
HELPING? WHY CONTINUING PROFESSIONAL DEVELOPMENT IS SO IMPORTANT.
Brew. Distill., Aug. 2014, 10(8), 50-52.
Continuous professional development (CPD) is a concept applicable to occupations which
are subject to ongoing changes that make it necessary, from time to time, for persons
working in such occupations to acquire additional skills and knowledge in order to remain
competent to do their jobs. Among such occupations are those where relevant scientific
discoveries and/or technical innovations frequently lead to the introduction of new methods,
working practices, etc., as is the case with many jobs in the malting, brewing and distilling
industries and in the various trades and industries associated with them. The principles
of formally organised schemes for planning and managing the various forms of academic
education, practical training, supervised or guided work experience, etc., undergone by
individuals, or by particular categories of employees of a particular enterprise, for CPD
purposes are explained and 2 such schemes run by the Institute of Brewing and Distilling
(IBD) for its members, whereby the achievements of individual participants are documented
and certified copies of their records can be made available to them for use in job applications
and the like, are described. One of the schemes also allows suitably qualified persons to
obtain the status of Chartered Scientist (CSci), which is valid for a year at a time and can be
renewed only if the holder can produce appropriate documentary evidence of compliance
with the CPD requirements of the CSci registration body.
brewing industry, distillation, education, institute, malting, personnel, standard specification
[139611]
FROM FARMHOUSE TO BAYOU. HOW ONE STYLE PENETRATED TWO CULTURES.
McGunnigle, N.D.
All About Beer, Sept. 2014, 35(4), 28-33.
The history, equipment, materials, methods, products, etc., of Bayou Teche Brewing, a
small independent firm in Arnaudville, Louisiana, are described together with the historical
and cultural background to the company's establishment and the creation of its beers. The
brewery is located in a part of Louisiana known as the "Cajun Country", which historically
had a regional culture of French Canadian origin. Some of the French colonies established
in what is now Canada in the 1600s were acquired by the UK in 1713, as part of a peace
settlement at the end of one of the many wars between France and the UK, which acquired
the rest of the former French territory in 1763. French citizens in these lands who refused
to pledge obedience to the new British imperial regime were expelled and many settled in
Louisiana (which had likewise been a French colony but then belonged to Spain, although
BREWING INDUSTRY
it was briefly reacquired by France before being sold to the USA, of which it became a state
in 1812). French remained the primary language of the region (so much so that immigrants
from other cultural backgrounds who settled there had to learn French, even if their first
language was English, which had always been the USA's primary language) until the early
1900s, when the US government adopted a policy of compelling linguistic minorities to learn
English and forbidding the use of other languages as a medium of education. However,
in recent decades the official attitude to minority cultures has become more positive and
the region's traditions, including the distinctive Cajun dialect of French, have undergone
something of a revival. The founders of Bayou Teche are of Cajun descent and, in tribute
to the French roots of their ancestral culture, have based most of their beers on traditional
styles from northern France (particularly "bire de garde", an ale style developed by farmers
who grew and malted their own barley in order to brew beer for their families and workers)
and the adjacent (mainly French-speaking) parts of Belgium. The firm uses French and
Belgian speciality malts, French hop varieties and Belgian yeasts, while some of its speciality
beers are flavoured with local ingredients such as honey and fruit, or with malt which has
been treated with wood smoke in the manner of a traditional local process historically used
to preserve meat and fish. Interestingly, they have found that these ingredients and recipes
produce beers that go very well with traditional Cajun food.
beer, brewery, history, raw material
[139612]
SECRETS IN THE CELLAR. CRACKING THE CODE OF CENTURIES-OLD BREWING
RECIPES.
Protz, R.
The reconstruction of historic brewing recipes on the basis of information recorded in brewers'
logbooks, covering the years from 1799 to 1818, which were found in a brewery cellar in
2008, is described. The brewery, at Faversham, Kent, in southeastern England, belongs to
the firm of Shepherd Neame, reputedly the UK's oldest surviving brewing enterprise, which
can trace its history back to 1698. The records were written in code, to prevent unauthorised
persons from reading them. Competition in the UK brewing industry was very aggressive
in those days and if a company produced a particularly successful beer, rivals would try to
replicate it, which would obviously be much easier to achieve if they could obtain the original
recipe. By ensuring that only a few individuals, such as the owners and senior brewers
(whose positions within the firm gave them a personal interest in its prosperity that could
be expected to maintain their loyalty to it), could read the recipes, companies avoided the
risk that their competitors might obtain copies of their recipes by bribing other employees
(or perhaps the excise officers who were constantly present in the brewery, monitoring
production to ensure that the whole of the brewery's output was recorded and taxed).
After the old record books were discovered, Shepherd Neame's archivist and one of its
brewers spent months trying to decipher them. By comparing the encoded records with later
documents, dating from a time soon after the use of such codes had been abandoned, they
finally succeeded. This enabled them to decipher similarly encoded records dating from
later decades (from the 1820s to the 1870s). In 2012, Shepherd Neame launched the first
2 beers (a stout and an India pale ale (IPA)) in a brand range called the Classic Collection,
brewed according to historic recipes which had been recovered as a result of the decoding
of the old records. A more recent beer in the same series, Brilliant Ale (launched in May
2013), is particularly interesting, as the recipe dates from 1825 and uses a grist consisting
entirely of pale malt, whereas it had previously been thought that the brewing of such pale
ales had then still been confined to the area around Burton upon Trent in central England
BREWING INDUSTRY
(well to the north of Shepherd Neame's home) and had not spread to other parts of the UK
until some time after 1850. It is also noted that encoded brewing records belonging to some
other old firms in the UK have likewise been deciphered; an example of a code used by the
firm of Brakspear (which was established in 1779 and ceased brewing in 2002, although its
beer brands and some of its equipment were acquired by another company named Refresh,
which in turn was taken over by Marston's, which has continued to produce Brakspear
beers up to the time of writing), in which shorthand-like symbols represent various materials,
processes, measurements, quality characteristics, etc., is presented.
beer, brewery, brewing, history, information, process control, raw material
[139613]
SURPRISES IN STORE. UNLIKELY RETAILERS AND RESTAURANTS EMBRACE
QUALITY BEER.
Allan, T.
The increasing availability of "craft" beers, in many places in the USA, through various kinds
of trading outlets which (at least until fairly recently) would generally have been expected
to sell only mainstream beers is described and discussed. Examples mentioned include
independent grocers and small local or regional grocery chains, cut-price supermarkets and
"convenience stores" as well as such unusual outlets as a car washing service site, which
dispenses keg beer into so-called "growlers" (i.e. very large glass bottles, holding several
standard servings and provided with carrying handles and resealable closures) to be taken
away for later consumption. It is also noted that "craft" beer is finding its way into sectors
of the US restaurant trade where it was previously unknown, ranging from pizza parlours
to burger bars.
beer, sales, survey, trade
[139614]
A CONTINENTAL DRIFT OF BEER.
Sulinski, T.
All About Beer, Sept. 2014, 35(4), 60-66, 68-71.
The main quality characteristics (colour, flavour, etc.) of 14 continental European ale style
categories (mostly of Belgian origin, although French and German styles are also included),
as well as of the German "Maibock" strong lager style, are outlined. Brief descriptions of
74 beer brands in these and related styles are presented. Each product profile includes
the brand name, brewery or company name, country of origin (or state in the case of beers
brewed in the USA), alcohol by volume (except for 2 beers for which this information was
presumably not known to the author at the time of writing), colour and principal aroma/
flavour characteristics. The number prefixed to the heading of each profile is the quality
rating (on a 100 point scale) awarded to the beer by a taste panel of the Beverage Testing
Institute in Chicago. Illustrations of the bottle labels of some of the brands described are
also presented.
beer, brand, flavour, properties, quality, survey
[139616]
LOCAL HERO.
Schuhmacher, H.
The opposing tendencies towards localisation and globalisation in the markets for various
categories of consumer products are discussed. In particular, it is noted that in recent years,
certain sections of the consumer population in the USA have developed a strong preference
for locally produced foods and beverages, which appears to have played a significant role in
BREWING INDUSTRY
facilitating the growth of the "craft" beer sector. It is also pointed out that before Prohibition
and for about 20 years after it was repealed, the beer market in most parts of the USA was
dominated by local brands, while beers sold in places far from their production sites had
only a small market share. The consolidation of the US brewing industry between the 1950s
and the end of the 1970s has established a mainstream beer market dominated by a few
national brands, but the rise of the "craft" sector has raised the number of breweries to a
level last seen decades before Prohibition. In the author's opinion, the "craft" beer market in
the USA is still far from saturated and could support a great many more than the number of
brewing enterprises operating there at the time of writing.
beer, brewing industry, history, market, prospect, survey
[139618]
SCOTTISH ALE. (See also Entry No. 138622).
Klemp, K.F.
An earlier paper, with the same title, by the present author (All About Beer, March 2014,
35(1), 80-81), focused mainly on the quality characteristics of various beer styles traditionally
brewed in Scotland and on the materials and methods used to brew them. Here, the history
of the Scottish brewing industry is outlined and the development of the country's traditional
beer styles is briefly described, together with the introduction to Scotland and production in
Scottish breweries of beer styles developed elsewhere (including English porter, stout and
pale ale as well as continental European pale lager). Brief descriptions of 3 brands, each
of a different traditional ale style, from Scotland, as well as of an ale in the Scottish "90
shilling" style (also known as "wee heavy") produced by a "craft" brewing firm in the USA,
are presented as examples, giving particulars of each beer's colour, main aroma and flavour
characteristics and alcohol content.
beer, brewing, history, properties, quality
[139621]
BREWING IN VELKA POLOM. [In Czech]
Starec, M.
Kvasny Prum., 2014, 60(6), 160-164.
The history of brewing in Velka Polom (now part of the municipality of Ostrava, in the
northeastern corner of the Czech Republic, near the Polish and Slovakian borders) is
recounted. The main focus is on a brewery built beside the historic fortress of Velke Polom,
sometime during the Renaissance period, which remained in operation until about the end
of the 1890s. Around the same time, one Jindrich Scholz established a firm which opened a
new brewery nearby. This enterprise remained in business until the 1930s. Some remains
of the buildings of both breweries still existed when this paper was written. A proposal to
establish a microbrewery (possibly with a public house) in the surviving part of the old
brewery is mentioned. It is also stated that while the fermenting and maturing areas of the
Scholz Brewery have been destroyed, the other buildings have remained, as well as that at
least part of the former Scholz site has been converted into a distillery.
brewery, history
[139624]
HOLDING BACK THE FLOOD.
Brimer, L.
Drinks Int., Aug. 2014, 30-32..
An overview of the recent development of the premium-priced sector of the beer market,
worldwide and in various individual countries, is presented. It is noted that in some places,
speciality beer styles and/or the products of small to medium-sized independent brewing
BREWING INDUSTRY
firms have performed much better than mainstream premium beer brands belonging to
national or international brewing concerns.
beer, market, survey
[139706]
"THINGS UNHEARD OF ARE HAPPENING IN THE SECTOR". [In German]
Brauwelt, 26 June 2014, 154(26), 766-767.
The proceedings of the Brewing Industry Conference (Brauwirtschaftliche Tagung), held
in Freising on 26/27 May 2014, are outlined. Topics covered in papers read there include
(1) the recent development, situation at the time of the meeting and near future prospects
of the German brewing industry and beer market, with particular reference to the growing
number of new microbrewing firms producing speciality beers, (2) changes in the attitudes
and behaviour of consumers which affect their product purchasing choices, including
an increasing readiness to pay higher prices for products which they perceive as being
of a sufficiently superior quality to justify the extra cost, (3) the use of the Internet and
related media in marketing, not only to advertise products but also to obtain feedback from
consumers (so that future new product development can be guided by a knowledge of what
significant numbers of consumers want) and (4) the provision of information about beer
styles, beer quality attributes, etc., by brewing enterprises, in order to arouse consumers'
interest in their products, particularly speciality beers.
beer, brewing industry, market, marketing, meeting
[139721]
BARZONE GOES CRAFT BEER. [In German]
Fohr, M.
Brauwelt, 26 June 2014, 154(26), 785-787.
The "Barzone" exhibition of beverages, foods and other products for the public house and
reastaurant trades was held in Cologne on 26/27 May 2014. An overview of some of the
more interesting speciality beers shown at that event is presented. They include German
replications or variants of beer styles originating in other countries, such as India pale ale
(IPA), which was originally developed in the UK, in the late 18th and early 19th centuries,
for export to India and other tropical countries then ruled by the British Empire, but is now
produced mainly by "craft" brewing firms in the USA. Other products mentioned are revivals
of historic German beer styles, such as "Grutbier", which was brewed in northern Germany
and the Low Countries before the introduction of hops to those parts and was flavoured
with complex preparations of herbs, spices and the like. In addition, some beers appeared
which, even if partly based on established styles, are clearly differentiated from previously
known beers by their very distinctive quality characteristics and sometimes also by the use
of unusual ingredients. Many of the products presented could not be legally sold in Germany
under the name of beer (unless they were granted an exemption as a so-called "special
beer" (besonderes Bier)), because they do not conform to the Purity Law (Reinheitsgebot).
beer, brand, exhibition
[139729]
THE RIGHT WAY TO ADDRESS THE CUSTOMER. (See also Entry No. 139721). [In
German]
Brauwelt, 17 July 2014, 154(29), 850.
Summaries of some papers read at the Brewing Industry Conference (Brauwirtschaftliche
Tagung), held in Freising on 26/27 May 2014, have already appeared elsewhere (Brauwelt,
26 June 2014, 154(26), 766-767). Here, summaries of further papers from the same event
are presented. Topics covered include (1) the customer service, sales, marketing and public
relations policies and practices of Pott's Brewery and the concepts on which they are based,
BREWING INDUSTRY
(2) the establishment of a beer-oriented tourist trade concept and an organisation to support
it by the brewing companies, public house keepers, etc., of the Innviertel region in Austria
and (3) the establishment of a successful marketing concept for a beer brand called Astra,
based on its specific history and identification with the culture and community of Hamburg,
the brand's home city.
beer, brewing industry, market, marketing, meeting
[139740]
CHICAGO HOSTS SUMMIT. MBAA AND ASBC MEET IN THE WINDY CITY.
Putman, R.
Brew. Distill., Aug. 2014, 10(8), 21-28.
The Brewing Summit, held in Chicago, Illinois, in June 2014, combined the respective
annual conventions of the Master Brewers Association of the Americas (MBAA) and the
American Society of Brewing Chemists (ASBC) with a joint conference of both organisations.
Summaries of many papers read at the event, which covered a wide range of topics relating
to the production, composition, quality, etc., of brewing materials and beer, are presented.
brewing, meeting
[139605]
SMOKE & SHADOWS. EXPLORING LAGER'S ROOTS AROUND BAMBERG.
Stange, J.
Bamberg, in the Franconia region of northern Bavaria, has preserved its traditional beer
culture to a degree rarely seen elsewhere. The city and the surrounding district still support
a large number of old brewing firms which preserve historic local production methods and
beer styles, as well as many traditional public houses. The title refers to the local custom
of kilning malt over a wood fire (usually beech wood, although other tree species, such
as oak, are also sometimes used) to give the beers brewed from such malt a distinctive
smoky flavour, as well as the traditional Bavarian practice of planting chestnut trees above
underground beer cellars, which is done because the trees absorb the heat of the sun very
effectively. Their presence thus keeps the ground beneath them (and therefore the beer in
the cellars below the ground) quite cool even in the hottest weather. The phrase "lager's
roots" alludes to the fact that lager yeast is believed to have first evolved in the environment
provided by the practice of storing beer in these cool cellars for consumption over the
summer, in the days when the high risk of spoilage in hot weather effectively allowed beer
to be brewed only during the cooler seasons of the year (a situation which persisted until
the invention of artificial refrigeration). It is also noted that the city's traditional speciality
beers, including those brewed from smoked malts, are very popular among students at its
university, many of whom come from other parts of Germany and have spread the reputation
of Bamberg's beers around their home communities.
beer, brewing industry, history, malting, public house
[139615]
2ND BREWING SUMMIT IN CHICAGO - THE RIGHT THING FOR THOSE WHO ARE
THIRSTY FOR KNOWLEDGE. (See also Entry No. 139605). [In German]
Brauwelt, 3 July 2014, 154(27/28), 831-834.
The Brewing Summit, held in Chicago, Illinois, in June 2014, combined the respective
annual conventions of the Master Brewers Association of the Americas (MBAA) and the
American Society of Brewing Chemists (ASBC) with a joint conference of both organisations.
Summaries of many papers read at the event, which covered a wide range of topics relating
to the production, composition, quality, etc., of brewing materials and beer, are presented.
BREWING INDUSTRY
Another article covering the same event has been published in English (R. Putman, Brew.
Distill., Aug. 2014, 10(8), 21-28).
brewing, meeting
[139738]
SPONSORING RESEARCH IN THE SERVICE OF THE SECTOR. [In German]
Brauwelt, 17 July 2014, 154(29), 849.
The proceedings of a meeting of members of the Scientific Station for Brewing
(Wissenschaftliche Station fuer Brauerei), held in Munich on 1 July 2014, are outlined and
summaries of reports read at the meeting, describing the findings of research projects
sponsored by the organisation, are presented. As its name indicates, the organisation was
originally established to operate a brewing science research facility, but it later changed
into a funding body which raises money and awards grants for relevant research projects
carried out in other institutions. Topics covered in the reports include (1) the establishment
of a continuous monitoring operation to detect any outbreaks of certain serious virus
diseases of hops in Germany, (2) investigations into possible biological effects of various
hop constituents (especially certain flavonoids) which might have applications in human
and/or veterinary medicine, (3) the influence of the crude protein content of malt on beer
quality, (4) the state of progress of research into the malting and brewing properties of wheat
and the suitability of major wheat varieties, grown in Germany at the time of the meeting, for
that purpose, (5) specific problems affecting the susceptibility of traditional unfiltered wheat
beer to microbiological contamination and the development of a special culture medium for
detecting certain spoilage microorganisms which particularly afflict unfiltered wheat beer
and (6) the initial findings of an ongoing study on the effects of Fusarium contamination
on the malting and brewing quality of barley and other cereals and the fate of Fusarium
mycotoxins during the malting and brewing processes.
brewing, meeting, research development
[139739]
BLACK BEER MARKET: DECLINE BY 2.7%. [In German]
Kelch, K.
Brauwelt, 13 June 2014, 154(24/25), 727-728.
Figures for the volumes of 14 dark beer brands or brand ranges sold in Germany in 2012
and 2013 are presented in tabular form. Most of the brands concerned are in the dark
lager style known as "black beer" (Schwarzbier), but the list also includes representatives of
other similarly coloured styles, including Baltic porter and Irish stout. The recent economic
performance of the dark sector of the German beer market is briefly described.
brand, dark beer, sales, statistics
[139646]
GERMAN BEER EXPORTS IN AN UPCURRENT? [In German]
Kelch, K. and Hohmann, C.
Brauwelt, 26 June 2014, 154(26), 774-775.
Figures for (1) the volumes of beer exported from Germany by 27 brewing companies,
(2) the quantities of German beer imported into 63 other countries and (3) the breakdown
by container type of German beer exports in 2012 and 2013 are presented in tabular
form. The recent economic performance of the German beer export trade is described
and discussed. It is noted that the figures for 2013 in the second table are provisional
estimates (and that the corresponding figures for 2012 were not finally confirmed by the
German government agency responsible for such matters, the Federal Statistical Office
(Statistisches Bundesamt) (also known as "Destatis"), until November 2013). The title also
refers to the fact that whereas the company export volumes listed in the first table added up
10
RAW MATERIALS
to a slightly higher total in 2013 than in 2012, the sum of the volumes sent to the importing
countries listed in the second table was somewhat lower in 2013 than in 2012, which makes
it uncertain whether there is or is not a real upward trend in the German beer export trade.
beer, export, import, sales, statistics, survey
[139723]
THE AUSTRIAN BREWING INDUSTRY IN FIGURES. [In German]
Brauwelt, 17 July 2014, 154(29), 857-858.
Figures for the volumes of beer sold in Austria, by 22 companies based in that country,
in 2012 and 2013 are presented in tabular form, as are the export volumes of 15 of the
same companies for the same 2 years. Other facts and figures relating to the Austrian
brewing industry and beer market are presented in the text. These include the total number
of breweries, number of public house breweries, national production, export, import and
internal sales of beer in 2013, as well as consumption volumes of the country's most
important beer style categories. It is pointed out that the companies for which sales figures
are given in the tables do not constitute the whole of the Austrian brewing industry; in addition
to microbreweries and a few firms only slightly larger than microbrewing enterprises, which
were considered too small for inclusion in the tables, there are a number of regional brewing
companies in Austria which do not release their sales figures for publication.
beer, brewery, brewing industry, consumption, export, import, market, production, sales,
statistics
[139741]
RAW MATERIALS
US HOP AREAS 2014. [In German]
Hopfen Rundsch., 15 July 2014, 65(7), 234.
Hop garden area figures (in total and broken down by varieties) for Idaho, Oregon and
Washington State (the 3 states which contain the USA's main hop growing regions) and
for the whole USA in 2013 are presented in tabular form, together with estimates of the
corresponding figures for 2014 (based on data collected on or before 1 June of the latter
year).
cultivation, hops, statistics
[139558]
HOP GROWING AREAS 2009-2014. [In German]
Hopfen Rundsch., 15 July 2014, 65(7), 235.
Hop garden area figures for 5 German growing regions, for the whole of Germany, for each
of 21 other countries, for a group of 7 European countries (not among those for which
individual national figures are given), for all of Europe (including countries which are partly
in Europe but largely in Asia, such as Russia and Turkey) and for the rest and the whole
of the world, each year from 2009 to 2014, are presented in tabular form. The table also
includes garden area figures for some of the more important hop varieties grown in the USA
and in the Hallertau region of Germany.
cultivation, hops, statistics
[139559]
EQUINOX - DAY AND NIGHT EQUAL. [In German]
The composition and the brewing and beer flavouring properties of a new hop variety
named Equinox are described. It combines a fairly high level of bitterness (as its alpha
acid content typically ranges from about 14.5 to 15.5%) with well-marked spicy and fruity
11
RAW MATERIALS
aroma notes. A possible connection between the astronomical equinox (the twice-yearly
occurrence of equally long periods of daylight and darkness, to which the title also refers)
and the characteristics of the hop variety named after it is suggested.
aroma, beer, bitterness, brewing, composition, hoppy flavour, hops, properties, quality,
variety
[139571]
THE INFLUENCE OF ECOLOGICAL AND CONVENTIONAL PLANT PRODUCTION
SYSTEMS ON SOIL MICROBIAL QUALITY UNDER HOPS (HUMULUS LUPULUS).
Oszust, K., Frac, M., Gryta, A. and Bilinska, N.
Int. J. Mol. Sci., June 2014, 15(6), 9907-9923.
The knowledge about the activity and diversity of soil microorganisms under hop production
is still limited. It was assumed that different systems of hop production (within the same soil
and climatic conditions) significantly influence the composition of soil microbial populations
and their functional activity (metabolic potential). Therefore, a set of soil microbial properties
were compared in a field experiment using 2 hop production systems: (a) ecological (organic),
based on the use of probiotic preparations and organic fertilisation; (b) conventional, with the
use of chemical pesticides and mineral fertilisers. Soil analyses included the determination
of the total number of microorganisms and a set of soil enzyme activities. The catabolic
potential was also assessed using a proprietary assay, "Biolog EcoPlates". Moreover, the
abundance of ammonia-oxidising archaea (AOA) was characterised by terminal restriction
fragment length polymorphism analysis (T-RFLP) of PCR ammonia monooxygenase alphasubunit (amoA) gene products. Conventional and ecological systems of hop production
were able to affect soil microbial state in a different seasonal manner. Favourable effects
on soil microbial activity, encountered under organic cultivation, were more probably due
to livestock-based manure and fermented plant extracts application. No negative influence
on conventional hopyard soil was revealed. Both types of production fulfilled fertilising
demands. Under ecological production, this was achieved by livestock-based manure
fertilisers and fermented plant extracts application.
analysis, cell counting, cultivation, dosage, enzymic activity, fertiliser, hops, identification,
microbiology, microorganism, soil, survey
[139685]
IMPACT OF SLURRY ON THE HOP (HUMULUS LUPULUS L.) YIELD, ITS QUALITY
AND N-MIN CONTENT OF THE SOIL.
Ceh, B.
Plant Soil Environ., June 2014, 60(6), 267-273.
The aim of this investigation was to answer if cattle slurry can replace mineral fertiliser
(calcium ammonium nitrate) for hop (Humulus lupulus L.) side-dressings and if it is suitable to
be applied after hop harvest and also to show its impact on the nitrogenous mineral (N-min)
content of the soil. Cattle slurry was a more appropriate fertiliser for the second and the
third hop side-dressings in the investigated years (2010 to 2012), which were characterised
by a lower than average amount of rainfall and higher temperatures, especially in June
and in the first half of July. Despite the lower amount of plant-available nitrogen in the
cattle slurry (which contains also other nutrients and water), the yield of hop cones and the
yield of alpha-acids were significantly higher, the nitrate-nitrogen content in the cones was
lower and the N-min in the soil was lower. N-min analyses are urgent, at least in years with
uncommon precipitation patterns, to make decisions about subsequent side-dressings. The
weather conditions had a significant impact on the yield and the nitrate-nitrogen content of
the hop cones, but not on the alpha-acid content.
alpha acid, cultivation, dosage, fertiliser, hops, nitrogen content, production, quality, soil,
yield
[139690]
12
RAW MATERIALS
BREWING TRIALS WITH THE NEW ALSATIAN HOP VARIETIES ARAMIS AND
TRISKEL.
Peacock, V. E.
Proc. Master Brew. Assoc. Am., Chicago, 2014 (abstract published online - PowerPoint
presentation available).
Strisselspalt is the traditional hop from the French hop-growing region of Alsace. Because
of its low alpha acid content (2.5%), many brewers who used Strisselspalt have switched
to higher alpha acid aroma types. The Alsatian hop breeding programme was established
in 2000 to produce a higher alpha acid hop with flavour properties similar to Strisselspalt.
A pleasant, non-lingering bitterness and an aroma profile not unlike traditional continental
European aroma types were the major breeding goals. Aramis, with 8% alpha acid and
21% cohumulone was selected by a handful of commercial brewers as having the desired
mild bitter profile, as well as aroma properties not dissimilar from traditional lager/Pilsner
hops. Two additional advantages are that these flavour properties appear to fluctuate less
year to year than with the more finicky aroma types and that the overall aroma impact may
be a bit stronger. Brewers have been very pleased with the performance of Aramis when
making lager or Pilsner-style beers and some even use it for dry-hopping. Dry-hopping
results in a complex, spicy/herbal hop aroma, very different from the intense citrus notes
one gets from popular American hops. A less traditional hop, Triskel, was also selected
from this programme, not as a replacement for Strisselspalt, but rather as a hop that may
be interesting to use for dry-hopping. Triskel is 8% alpha acid, 22% cohumulone. Kettlehopping with Triskel also results in a pleasing, non-lingering bitterness, but the author and
colleagues do not have as much experience kettle-hopping with this hop as with other
varieties. It is Triskels aroma properties that make it somewhat unique for a European
hop. Triskel has a rather complex aroma, as opposed to the more one-dimensional, very
strong citrus/grapefruit hops often used for dry-hopping. Brewers have reported notes of
orange, stone fruit, earthy, honey, herbal, spicy and tea when dry-hopping with Triskel. More
interesting, the aroma notes observed are different even when portions of the same batch of
pellets are used in different styles of beer. The real advantage of Triskel is that it results in
an obvious, fairly unique hop aroma, yet still has great drinkability and is unlikely to fatigue
the drinker. One disadvantage is the overall aroma strength, while some of its aroma notes
may vary with crop year. However, the French are experts at managing vintage-type crops!
aroma, beer, bitter flavour, brewing, hoppy flavour, hops, properties, quality, sensory,
variety
[139716]
A LOOK AT THE HOP MARKET. [In German]
Brauwelt, 3 July 2014, 154(27/28), 811.
Figures for the hop garden areas of 5 German growing regions and for the whole of Germany
in 2013 and 2014 are presented in tabular form. The latter year's figures include not only the
regional and national total areas, but also the areas of recently planted gardens (not yet at
their full production capacity in the 2014 growing season, the plants being still immature). A
brief overview of the development of the German hop crop during the early part of the 2014
growing season, as well as of the situation in the German and international hop markets
during the first few months of 2014, is also presented.
cultivation, hops, market, production, statistics
[139731]
MAPPING OF QTL FOR TOLERANCE TO CEREAL YELLOW DWARF VIRUS IN TWOROWED SPRING BARLEY.
del Blanco, I.A., Hegarty, J., Gallagher, L.W., Falk, B.W., Brown-Guedira, G., Pellerin, E.
and Dubcovsky, J.
13
RAW MATERIALS
Crop Sci., July/Aug. 2014, 54(4), 1468-1475.

Cereal yellow dwarf virus (CYDV-RPV) causes a serious viral disease affecting small grain
crops around the world. In the United States, it frequently is present in California where
it causes significant yield losses and, when infections start early in development, plant
death. CYDV is transmitted by aphids and it has been a major impediment to developing
malting barley in California. To identify chromosome locations associated with tolerance/
resistance to CYDV, a segregating population of 184 recombinant inbred lines (RIL) from a
cross of the California-adapted malting barley line Butta 12 with the CYDV-tolerant Madre
Selva was used to construct a genetic map including 180 polymorphic markers mapping to
170 unique loci. Tolerance to CYDV was evaluated in replicated experiments where plants
were challenged by aphid mediated inoculation with the isolate CYDV-RPV in a controlled
environment. Quantitative trait loci (QTL) analysis revealed the presence of 2 major QTL
for CYDV tolerance from Madre Selva on chromosomes 2H (Qcyd. MaBu-1) and 7H (Qcyd.
MaBu-2) and 4 minor QTL from Butta 12 on chromosomes 3H, 4H, and 2H. This paper
discusses the contribution of each QTL and its potential value to improve barley tolerance
to CYDV.
barley, breeding, disease, experimentation, genetic marker, hybridisation, identification,
resistance, selection, virus
[139670]
POTENTIAL LONGEVITY (K-I) OF MALTING BARLEY (HORDEUM VULGARE L.)
GRAIN LOTS RELATES TO THEIR DEGREE OF PRE-GERMINATION ASSESSED
THROUGH DIFFERENT INDUSTRIAL QUALITY PARAMETERS.
Gualano, N.A., Del Fueyo, P.A. and Benech-Arnold, R.L.
J. Cereal Sci., July 2014, 60(1), 222-228.
Barley (Hordeum vulgare L) grain germination is required to perform the malting process.
Maintenance of barley seed viability during storage is crucial for the malt industry and
modern cultivars are bred for rapid grain dormancy release after physiological maturity. Low
dormancy level, combined with rain close to harvest, induces pre-germination/pre-harvest
sprouting damage. Pre-germination might not affect viability in the short term after harvest,
but it could reduce potential longevity (K-i) of a barley seed lot. K-i value is inherent for each
barley lot; however, its determination is time-consuming, which precludes its assessment
at an industrial scale. In this study, quantitative relationships between K-i and the pregermination degree of barley grain lots, assessed through quality tests routinely performed
by malthouses [falling number (FN), alpha-amylase activity and the Carlsberg method],
were sought. Field pre-germinated lots from one old barley cultivar (Quilmes Palomar) and
artificially pre-germinated lots from major varieties currently grown in Argentina were used.
Associations between K-i and values obtained from all quality tests analysed were found for
Q. Palomar. However, FN was the parameter that yielded the best and simplest explanation
of K-i variability. A significant positive linear K-i-FN relationship was also obtained for each
modern barley cultivar.
analysis, barley, detection, germinative capacity, malting, prospect, quality, sprouting,
stability, statistical analysis, storage
[139673]
CROPPING SEQUENCE AND NITROGEN FERTILIZATION IMPACT ON SURFACE
RESIDUE, SOIL CARBON SEQUESTRATION, AND CROP YIELDS.
Sainju, U.M.
Agron. J., July/Aug. 2014, 106(4), 1231-1242.
To determine farm carbon credit and reduce global warming potential, information is needed
on the effect of management practices on soil carbon storage. The effects of tillage, cropping
14
RAW MATERIALS
sequence and nitrogen fertilisation were evaluated on dryland crop biomass, surface residue
carbon and soil organic carbon (SOC) at depths from 0 to 120 cm in a Williams loam (fineloamy, mixed, superactive, frigid, Typic Argiustolls) and their relationships with grain yields
from 2006 to 2011 in eastern Montana. Treatments were no-till continuous malting barley
(Hordeum vulgare L.) (NTCB), no-till malting barley/peas (Pisum sativum L.) (NTB-P), no-till
malting barley/fallow (NTB-F) and conventionally tilled malting barley/fallow (CTB-F), each
with fertiliser dosage rates of 0, 40, 80 and 120 kg nitrogen/ha. Annualised crop grain and
biomass yields, surface residue amount and carbon contents were greater in NTB-P and
NTCB than CTB-F and NTB-F and increased with increased nitrogenous fertiiser dosage
rates. At 0 to 5 and 5 to 10 cm, SOC was greater in NTB-P than CTB-F or NTCB with 40
kg nitrogen/ha and at 10 to 30 and 0 to 120 cm was greater in NTB-P than NTCB with
120 kg nitrogen/ha. Surface residue carbon and SOC were related with grain yield and
carbon content (R squared = 0.21 to 0.55, P <= 0.10, n = 16). Greater amount of crop
residue returned to the soil and turnover rate probably increased surface residue carbon,
soil carbon storage and crop yields in NTB-P with 40 and 120 kg nitrogen/ha than the other
treatments. Soil organic matter and crop yields can be enhanced by using NTB-P with 40
kg nitrogen/ha.
barley, cultivation, dosage, fertiliser, nitrogen content, organic compound, soil, yield
[139675]
THE EFFECTS OF TILLAGE AND SOIL MINERAL FERTILIZATION ON THE YIELD
AND YIELD COMPONENTS OF SPRING BARLEY.
Klikocka, H., Narolski, B. and Michalkiewicz, G.
Plant Soil Environ., June 2014, 60(6), 255-261.
A field experiment with a malting spring barley crop (harvest years 2007 to 2009) was
conducted in south-eastern Poland on Cambisols. Conventional (CST) and simplified soil
tillage systems (SST) were used in combination with nitrogen/phosphorus/potassium (NPK)
fertiliser enriched with sulphur and magnesium. Analysis of the results showed a beneficial
effect of CST and NPK fertilisation with sulphur and magnesium on yield and yield structure.
SST and NPK fertilisation decreased grain yield by 6.6% and 6.2%. CST increased grain
number per ear, grain weight per ear and plant height, while the SST decreased the value
of these characteristics by 7.9, 5.7 and 5.3%. Number of ears (standardised regression
coefficient b = 0.330), grain number per ear (b = 0.488) and 1000 grain weight (b = 0.360)
were found to be significant for predicting grain yield. Significant correlations were found
between grain yield and yield components of spring barley. Grain yield per ha was positively
correlated with number of ears (r(n = 72) = 0.330), grain number per ear (r(n = 72) = 0.488),
1000 grain weight (r(n = 72) = 0.359), grain weight per ear (r(n = 72) = 0.528) and plant
height (r(n = 72) = 0.246).
barley, cultivation, dosage, fertiliser, magnesium, nitrogen content, phosphorus,
potassium, sulphur, yield
[139689]
COMMERCIAL AGRICULTURAL PRODUCTION IN TANZANIA: MOUNTAINSIDE
FARMS LIMITED.
Simpson, J.Y. and Cheong, Q.Y.
Int. Food Agribus. Manag. Rev., 2014, 17(B), 175-180.
Mountainside Farms Limited ("MFL") is one of the largest commercial cereal farming
operations in Tanzania. Based on the slopes of Mount Kilimanjaro, MFL owns approximately
9500 contiguous acres (3845 ha) of which 6350 acres are under cultivation between wheat
and malting barley, with the remaining land used for sheep rearing, indigenous forest and
15
RAW MATERIALS
infrastructure. MFL is a strategic supplier of malting barley to Tanzania Breweries Limited

("TBL"), part of the SABMiller plc group, supplying up to 30% of the brewing company's
locally sourced barley. Started in 2000 by Managing Director Luke Edwards, the key to
the company's success has been its scalable management platform (allowing significant
production volume to be achieved in a region where average farm sizes are typically 1 to 3
ha). This management platform is a combination of both commercial production systems,
classically seen in developed agricultural markets, such as Australia and the USA (and
allowing external institutional capital to be invested) and of local Tanzanian agricultural
practices (a significant employment and training programme is undertaken by the company),
allowing MFL to operate successfully with local communities and stakeholders. The
company is now looking at further investment opportunities to capitalise on the management
platform which it has built; options considered by the company's board of directors include
diversification on MFL's land on Kilimanjaro by planting avocados to feed into a local packhouse that exports to supermarkets in Europe and starting an out-grower barley programme
in other areas of Tanzania also suited to barley production.
barley, cultivation, education, investment, malting, management, marketing, prospect
[139700]
BIOTECHNOLOGY AND MALTING BARLEY VARIETY DEVELOPMENT - GM
BARLEY?
Davis, M. P.
Barley acreage has declined to historic lows in North America. Barley is a non-geneticallymodified (non-GM), primarily public-sector crop, with most barley research and variety
development performed at state and provincial universities or federal facilities. Barley is
facing strong competition from corn (miaze), soya beans, canola, wheat and other crops that
are receiving substantial private-sector investment, including development of GM varieties.
Currently there is little interest from biotechnology seed companies in barley research and
development, due to its low acreage compared with major crops and thus its limited seed
sale potential. It may be too costly to recover the major investment needed to produce
and then obtain government approval for a GM barley variety. This could change as its
cousin wheat moves forward as a GM crop, removing potential economic and regulatory
barriers to transgenic barley. It may be that a unique gene, with worldwide value such as
drought tolerance, could change the dynamics. These and other considerations can help
to answer the question of when the industry can expect to be faced with GM wheat and
barley. What are the pros and cons? Scientists have developed and field-tested GM barley,
but no varieties have been commercialised for field production. Barley breeding programs
are using the latest genomic technology to track thousands of genes to develop varieties
with the best combinations from traditional crosses and using other technologies, such as
doubled haploid production, to accelerate development. An important biotechnology effort
currently underway for the development of wheat and barley is the federally funded USDANIFA Triticeae Coordinated Agricultural Project or T-CAP, a consortium of public-sector
USDA and university researchers in 21 states. The project is working with a large group
of barley and wheat lines to identify favorable gene variants for disease resistance, water
and nitrogen use efficiency and yield improvement and, for barley only, winter hardiness.
Molecular markers are being developed to tag favourable genes and, through markerassisted selection, breed by design and accelerate progress. Can public-sector barley keep
up with the big biotech seed crops?
16
RAW MATERIALS
barley, breeding, cultivation, genetic mapping, genetic marker, genetics, malting, prospect,
selection, transformation, variety
[139713]
HERITAGE BARLEY VARIETIES - GOING BACK FOR THE FUTURE?
Griggs, D., Ridout, C., de Vos, S. and Thomas, K.
Proc. Master Brew. Assoc. Am., Chicago, 2014 (abstract published online - Poster
available).
Maris Otter continues to hold a special place in the maltsters' and brewers' portfolio of
malting barley varieties and is rapidly approaching its 50th anniversary of commercial
production. Even so, Maris Otter is a relative youngster in comparison to other heritage
varieties being explored by the authors and colleagues for their potential for reintroduction
into modern malting and brewing. These heritage varieties connect 21st century processes
with those of the late-19th and early-20th centuries. The first focus is on Chevallier, which
was first selected in the 1820s and was at its peak utilisation in the late Victorian era,
covering 80 to 90% of the UK's barley field area. Given that it is over 100 years since
Chevallier was cultivated and malted on a large scale, growers and maltsters are relearning
the agronomic and malting characteristics of the variety. Also, its brewing performance and
taste contribution to beers brewed with it are being evaluated using methods undreamt of in
its heyday. It is felt that these niche heritage varieties can provide todays brewers with the
opportunity to connect with their forebears and to introduce a beer experience that has not
been tasted for many years.
barley, beer, brewing, cultivation, flavour, history, malt, malting, properties, prospect,
quality, sensory, variety
[139776]
BIOCHEMICAL CHARACTERIZATION OF A LICHENASE FROM PENICILLIUM
OCCITANIS Pol6 AND ITS POTENTIAL APPLICATION IN THE BREWING INDUSTRY.
Chaari, F., Belghith-Fendri, L., Blibech, M., Driss, D., Ellouzi, S.Z., Sameh, M. and
Ellouz-Chaabouni, S.
Process Biochem. , June 2014, 49(6), 1040-1046.
The purification and characterisation of an extracellular lichenase from the fungus Penicillium
occitanis Pol6 were studied. The strain produced the maximum level of extracellular
lichenase (45 +/- 5 U/ml) when grown in a medium containing oat flour (2%, w/v) at 30
degrees C for 7 days. The purified enzyme EG(L) showed as a single protein band on SDSPAGE with a molecular mass of 20 kDa. Its N-terminal sequence of 10 amino acid residues
was determined as LDNGAPLLNV. The purified enzyme showed an optimum activity at pH
3.0 and 50 to 60 degrees C. The half-lives of EG(L) at 60 degrees C and 70 degrees C were
80 min and 21 min respectively. Substrate specificity studies revealed that the enzyme is
a true beta-1,3-1,4-D-glucanase. The enzyme hydrolysed lichenan to yield trisaccharide
and tetrasaccharide as the main products. Under simulated mashing conditions, addition of
EG(L) (20 U/ml) or a commercial beta-glucanase (20 U/ml) reduced the filtration time (25%
and 21.3% respectively) and viscosity (10% and 8.18% respectively). These characteristics
indicate that EG(L) is a good candidate for use in the malting and brewing industry.
beta, brewing, enzymic activity, glucanase, Penicillium, properties
[139691]
FABA BEER? POTENTIAL OF FABA BEAN STARCH AS A BREWING ADJUNCT.
Walker, G.M., Ianieri, J., Palumbo, G., Moench, M., Ianetta, P., White, P., Clark, F. and
Duncan, K.
17
MALTING
Faba beans (Vicia faba L.) are legumes rich in starch, protein and minerals and can be
cultivated without nitrogen fertilisers (as they are diazotrophic, or nitrogen-fixing). There are
very few reports of the use of non-cereal starches as adjuncts in brewing, but legumes such
as faba have great potential in this context. Currently, faba beans can be fractionated into
protein-rich and starch-rich components. The former are exploited as important additives
to salmon feed, while faba bean starch concentrate has been evaluated for use as a novel
carbohydrate adjunct for brewing. Experimental infusion mashings were conducted using
whole faba beans and bean starch concentrate, together with malted barley, in simulated
ale brewing trials at laboratory and pilot-brewery scales. Results have shown that there
were no significant differences between the faba bean starch concentrate and whole faba
bean flour regarding the sugars released by hydrolysis following mashing. Total sugars
released by both these adjuncts were 67 and 69 g/litre respectively, while favourable levels
of glucose, maltose and maltotriose from faba starch hydrolysis were found by HPLC
analysis. Nevertheless, free amino nitrogen (FAN) may be expected to be higher in wort
prepared from whole bean flour (compared with the starch concentrate) and this may
influence yeast fermentation performance. Experimental fermentations and brewing trials
were performed using malt wort prepared with varying proportions of faba adjuncts. Two
different fermentation methods (traditional ale brewing and simultaneous saccharification
and fermentation [SSF]) and 2 different enzymatic combinations (using commercial endoamylase and exo-1,4-alpha-D-glucosidase) have also been tested. It was found that a malt
mash supplemented by 40% faba starch concentrate (at 10% solids), obtained following the 2
enzymatic treatments, produced beers with 3.09 and 3.23% alcohol by volume respectively.
This indicates a possible synergistic effect of malt enzymes and exogenous commercial
enzymes. Subsequent pilot brewing trials using faba adjuncts (25% faba starch) have
resulted in beer with 5.0% ABV possessing good sensory characteristics and defined as a
very acceptable mildly hopped summer ale. Additional findings from experimental research
and brewing trials, using faba beans and faba starch concentrates as novel carbohydrate
adjuncts, are discussed. Typically, cereal adjuncts such as wheat, maize and rice are often
used to reduce brewing production costs and to vary the final beverage characteristics.
However, given global food insecurity and the cost of cereal grains, legumes, in particular
faba bean starch concentrates, may become attractive for farmers, brewers and distillers
in the future.
adjunct, beer, brewers' yeast, brewing, composition, fermentation, performance,
properties, quality, raw material, starch, vegetable, wort
[139718]
MALTING
RELATIONSHIPS BETWEEN THE INDEX OF PROTEIN MODIFICATION (KOLBACH
INDEX) AND HYDROLYTIC ENZYME PRODUCTION IN A WHEAT MALT.
Jin, Y., Du, J., Zhang, K. and Guo, M.
J. Inst. Brew., 2014, 120(3), 201-206.
In this study, the relationships between protein degradation, enzyme activities and quality
of European Brewery Convention (EBC) laboratory wort were investigated. The Kolbach
index of wheat malt, at 37.6 to 42.7%, was found to be suitable for acquiring higher enzyme
activities. A globulin increase was the main factor that promoted the activities of the
degradation enzymes. Strong synergistic activity was observed among the polysaccharide
degradation activities of enzymes [alpha amylase, beta amylase, beta glucanase, betad-xylosidase and beta-(1,4)-endoxylanase]. Increased protease production improved the
Kolbach index of a wheat malt, that is, it promoted the degradation of gliadins into albumins
18
WORT PRODUCTION
and globulins. Increased albumins and globulins resulted in increased enzyme activity for
polysaccharide degradation. Increased enzyme activities demonstrated synergistic actions
that ultimately promoted the quality indices of an EBC wort, including extract yield, alpha
amino nitrogen, acidity and chromaticity.
alpha, amylase, beta, enzymic activity, glucanase, Kolbach, malt, malting, mashing,
modification, proteolysis, quality, wheat, wort, xylanase
[139579]
WORT PRODUCTION
SUPPRESSION OR SUBSEQUENT REDUCTION? POSSIBILITIES FOR THE
PRODUCTION OF ALCOHOL FREE WHEAT BEERS. [In German]
Schneiderbanger, H., Walter, H. and Jacob, F.
Various methods for producing alcohol free beer are briefly described and their respective
advantages and disadvantages are discussed, with particular reference to the production
of alcohol free variants of southern German wheat beer. The methods covered include
(1) fermentation under specified process conditions, intended to restrict the ability of
conventional wheat beer brewers' yeasts to form alcohol while allowing them to form beer
flavouring constituents, (2) the use of special yeast strains which have a very low capacity
for alcohol formation, but are able to produce flavouring constituents similar to those formed
during conventional fermentation and (3) various techniques for removing the alcohol from
conventionally fermented beer, including thermal dealcoholisation, membrane separation
and a recently developed process using desorption. It is also noted that the products of 2
or more different processes can be blended together, in order that their different positive
quality characteristics may compensate for one another's deficiencies.
alcohol, alcohol free, beer, fermentation, production, removal, survey, Weizenbier
[139562]
VITAMINS IN BREWING: THE IMPACT OF WORT PRODUCTION ON THE THIAMINE
AND RIBOFLAVIN VITAMER CONTENT OF BOILED SWEET WORT.
Hucker, B., Wakeling, L. and Vriesekoop, F.
J. Inst. Brew., 2014, 120(3), 164-173.
Wort production contains a number of processing steps that are aimed at the optimal
extraction of nutrients from malt, including vitamins. This research revealed that the
different wort production processing steps imposed different influences on the thiamine and
riboflavin vitamer content of the final sweet wort. These vitamins play vital roles within yeast
metabolism, where they act as enzyme cofactors. As such, thiamine vitamers play a crucial
role in many decarboxylating enzymes, while riboflavin vitamers play an integral role in
energy production and redox maintenance. While mashing releases valuable starch into the
liquor, both thiamine and riboflavin are also extracted. The extraction of these vitamins is
greatest at 65 degrees C and is indirectly linked to the amylase activity. When the starches
are broken down during mashing, the thiamine and riboflavin vitamers are gradually released
into the mash liquor. The boiling and trub removal (whirlpool) processes impose losses in
both vitamins, owing to the high temperatures exhibited during these stages. While hop
pellets were shown to contribute a small proportion of the vitamers studied, the use of kettle
(copper) finings caused a significant reduction in both thiamine and riboflavin vitamers.
additive, antifoam, brewing, carrageenan, clarification, composition, concentration,
extraction, hops, malt, mashing, mash separation, vitamin, wort, wort boiling
[139575]
19
WORT PRODUCTION
DISINFECTANT-FREE WATER TREATMENT. [In German]

Feilner, R., Scheu, D. and Keller, M.
Brauwelt, 5 June 2014, 154(23), 696-699.
The functional features, performance characteristics, etc., of a treatment plant supplied
by Krones (the authors' employer at the time of writing) to the wheat beer brewing firm of
G. Schneider und Sohn are described. The facility was installed at the firm's brewery in
Kelheim, Bavaria, in 2013 and is used to prepare water for various purposes connected
with production operations, including use as brewing liquor. It features a number of items
from the Krones "Hydronomic" range of water treatment equipment, including an ultrafilter
system for sterile filtration, a reverse osmosis apparatus for removing unwanted mineral
constituents, 2 large buffer tanks (each holding 400 hl) for brewing liquor and process water,
a smaller tank for boiler feed water (which has to be completely demineralised) and its own
dedicated CIP system. Both the ultrafiltration and reverse osmosis membranes are able to
withstand temperatures of up to 85 degrees C without any detrimental effects, enabling the
whole treatment plant to be sterilised with hot water. By eliminating the need for a chemical
disinfection stage in the CIP process, the use of heat-resistant membranes ensures that
the treated water is completely free from disinfectant residues. The treatment plant is
also stated to be significantly cheaper to operate than the equipment previously used by
Schneider for the same purpose.
brewery, brewing liquor, equipment, purification, reverse osmosis, sterile filtration, water
[139642]
EXPERIENCE-BASED SIMPLIFICATION OF THE LAUTERING PROCESS SCIENTIFIC RESULTS OF A FLOW OPTIMIZATION AT THE LAUTER TUN.
Becher, T.
The efficiency of the lauter tun has been significantly increased in the past, in terms of
the number of brews and the yields and wort qualities. The process control systems, in
combination with modern raking units, have contributed remarkably to this development.
A large part of the progress is based on the number and the flow-optimised design of the
run-off pipes, as well as the increased distance of the false bottom from the true bottom.
In return, these construction measures resulted in increased material and manufacturing
costs, additional cleaning processes and a larger volume of water consumption. Due to
the specified evaporation rates, the additional amount of water is no longer available as
sparging liquor. The consequence is a correspondingly lower yield. The aim of the presented
work was to develop a sophisticated lauter tun design in order to achieve at least identical
performances and wort qualities with less effort and expense regarding the manufacture
and operation of the lauter tun and its water consumption. The starting points were empirical
data and computer-aided simulations. The computation fluid dynamics simulation clearly
showed that with an optimal design of the run-off pipes and the current false bottom
distance, the spent grains are no longer affected by a partial suction effect. This means
that the number of run-off openings can be reduced. First tests were carried out in a pilot
brewery. Further practical tests in a lauter tun with a diameter of 28 ft were carried out. The
result of these tests showed all relevant parameters, such as the lautering curve, yield,
time or turbidity, were absolutely comparable, with 75% less run-off. The first application
was installed in a 100 US barrel brewhouse. The aims of this pilot plant are to examine to
what extent the number of run-off pipes can be reduced and to get a mathematically exact
statement on that number, as well as on the optimal radius of the ring pipe. Further focus lies
20
WORT PRODUCTION
on better efficiency regarding raw material yields, water consumption and use of stainless
steel. Different empiric and scientific approaches to the question of how best to learn from
the latest developments, for further optimisation of the lautering process, are described.
Pioneering results of simulations and practical trials are systematically shown. The savings
from the innovative design of the lauter tun are presented. Finally, the progressive thesis
explains that, in the future, the number of run-off pipes should refer to the circumference of
the vessel and no longer specifically to the false bottom area.
costs, design, economisation, efficiency, experimentation, lautering, lauter tun,
performance, quality, spent grains, turbidity, water, wort
[139743]
THE IMPACTS OF STEAM INJECTION TECHNOLOGY UPON VOLATILE FORMATION
AND STRIPPING DURING WORT BOILING.
Holmes C.P., Hense, W., Donnelly, D. and Cook, D.J.
available).
Over recent decades, increasing fossil fuel prices have necessitated the development of
novel and energy-efficient technologies for the brewing industry, in particular with regard
to the most energy-intensive steps of the process, such as wort boiling. In this trial, one
such technology, the Pursuit Dynamics "PDX" wort heater, was evaluated in full-scale
brewing trials against an external wort boiling system to determine potential impacts on
key quality attributes of wort and finished beers. A "PDX" wort heater (consisting of 5 "PDX"
reactors) was retrofitted into a 1 million hl brewery in Ghana alongside the current external
wort heater. The Pursuit Dynamics "PDX" wort heater injects culinary-grade steam into
reactor chambers through annular nozzles. Upon entering the reactor chambers the wort
is broken into small droplets, creating a vapour phase, which results in a multiphase flow
and a claimed increase in energy transfer efficiency. Because the technology works through
steam injection, it differs from conventional boiling in that there is not a net reduction in wort
volume (evaporation) across the boil. For this reason, it was of particular importance to
check the volatile stripping efficiency of the technology and to determine whether it brought
about changes in the volatile flavour composition of finished beers. The concentrations of
selected wort volatile compounds were tracked across the boil, utilising both traditional
boiling (external wort heater) methods and the "PDX" wort heater, during the full-scale
manufacture of 3 products (a lager, a stout and an unfermented malt beverage). Volatiles
were analysed by both solvent injection with gas chromatography/mass spectroscopy
(GC-MS) and solid-phase microextraction (SPME) with GC-MS. Furthermore, the flavour
composition of the final beverages in-pack was analysed and compared between the 2
wort boiling technologies. Results indicated that the "PDX" wort heater had a relatively
minor effect upon wort volatile composition, with furfural, 2-phenylethanal, 2-phenethyl
alcohol and dimethyl sulphide showing similar rates of formation and stripping (compared
with the control boil) for the lager and stout worts. Both technologies produced worts of
acceptable specification that were reasonably matched between trial and control brews,
notwithstanding the lower steam usage (and thus energy savings) for "PDX" brews. The
stripping efficiencies of linalool, beta-myrcene, hexanal and n-hexanol were somewhat
reduced in the "PDX" trial brews. However, analysis of the packaged products revealed that
after downstream processing, analytical and sensory flavour differences between standard
boil and "PDX" trial beverages were minimal.
beer, comparative test, economisation, efficiency, energy, equipment, evaporation,
heating, lager, performance, quality, removal, stout, volatile compound, wort boiling
[139754]
21
FERMENTATION
OLD-FASIONED PROCESSING INTEGRATED IN A BRAND NEW BREWHOUSE.

Preiss, J. and Linder, M.
available).
A directly heated mash and wort kettle with a bottom made of copper, a copper coolship
and baudelot cooler and turbid mashing technology; no, you are not reading a historical
description of an old brewery. In 2013, these components were requested at Kaspar-Schulz,
Bamberg, in the course of a brewery project in Oxford, Connecticut. Mr. Neidhart, owner
of B. United International Inc., wanted to start a new brewery based on very traditional
craftsmanship components and processes. Kaspar-Schulz, a 337-year-old supplier of
the brewing industry, accepted the challenge and started to engineer according to the
customers ideas. At first the team had to collect information on these old technologies.
The Kaspar-Schulz archive was combed through. Ink drawings that were 100 years old
were restored and reproduced in a 3D CAD system. After that, old breweries in the south
of Germany were visited to get a better impression of these old components and how they
were produced, installed and integrated into the whole brewing process. Furthermore,
experienced experts in historical brewing equipment were consulted. Besides the research
regarding the configuration of the equipment, the realisation according to state-of-the-art
manufacturing technology and hygienic design demanded several hours of brainstorming,
discussions and test trials. Many of the old manufacturing technologies do not really match
modern beer production, just mentioning copper brazing or rivet connections. Also the
choice of materials, especially regarding the combustion chamber, was not easy. Many
traditional materials are forbidden today or no longer available on the market. To solve
this problem, the construction team drew inspiration from other industrial combustion
processes (for example, crematoria or porcelain companies). The results of this project are
impressive. Welding connections between copper and stainless steel, a coolship without
any non-hygienic fixtures (such as rivets) and a baudelot cooler completely welded and
made of copper are just a few examples of the technical expertise and achievements
generated in this project. After one year of engineering, tests, manufacturing, installation
and commissioning, the brewery became operational in March 2014. The proceedings of
this great project are described and some impressions of the test trials, commissioning and
the first month of production are presented. (Note: the misspelling of "old-fashioned" as
"old-fasioned" in the title appears on the original poster.).
brewery, brewhouse, design, construction, cooling, copper, engineering, equipment,
heating, history, mashing, wort boiling
[139756]
FERMENTATION
GREAT CHALLENGE. NEW FERMENTING AND MATURING CELLAR FOR THE
SPESSART BREWERY. [In German]
Wachter, A.
The background to the complete refurbishment of the fermenting and maturing department
of the Spessart Brewery in Kreuzwertheim, Bavaria (carried out between late October 2013
and the middle of February 2014), is outlined and the functional features, performance
characteristics, etc., of the new equipment are described. Before the project started, most
of the brewery's equipment in that area had been quite old and some items (particularly
a set of horizontal aluminium maturing tanks, dating from the 1960s) were in very poor
condition. The 12 new cylindro conical tanks, each holding 120 hl and suitable for both
22
FERMENTATION
primary fermentation and maturation (thus allowing the 2 process stages to be carried out
either in the same vessel or in 2 separate vessels), were supplied by M. Roth EdelstahlBehaelter und Apparatebau, which also supplied the fermenting and maturing plant's CIP
system, while the pipework was supplied by the firm of Heinrich Leicht, which also designed
the plant layout and performed the installation work. The "challenge" mentioned in the title
was the question of how to replace the complete fermenting and maturing plant without
significantly interrupting production. The solution to the problem was to delay the installation
(originally planned earlier in 2013) until the onset of cold weather and the consequent drop
in consumer demand for beer allowed a reduction in the weekly output of wort which was
to be fermented. This left some of the old vessels empty, so that they could be removed
and new vessels installed in their place before the production batches in the remaining full
vessels were finished. As the new vessels became available for use, more of the old vessels
became available for removal in their turn, until the process of substituting new tanks for old
ones was completed.
brewery, construction, equipment, fermentation, maturation
[139570]
PREMATURE YEAST FLOCCULATION FACTORS FROM BARLEY MALT PRESENT
IN BOTH MALT HUSK AND THE NON-HUSK PART.
Shang, Y.-L., Li, X.-M., Cai, G.-L., Lu, J. and Chen, J.
J. Inst. Brew., 2014, 120(3), 220-224.
In the present study, small-scale fermentations of 7 malts from different maltsters in China
were used to monitor their premature yeast flocculation (PYF) potential. Husk exchange
was applied between PYF negative malt (PYF-) and PYF positive malt (PYF+) to investigate
the PYF factors potentially present in the husk. The results showed that PYF factors were
present in both malt husk and the non-husk part. The 2 factors showed various ratios
among different PYF+ malts and either of them could induce PYF if it reached the threshold.
Moreover, the major antimicrobial substances damaging the yeast cells were in the nonhusk part.
brewers' yeast, constituent, fermentation, flocculation, husks, inactivation, malt, properties,
wort
[139582]
DOMINANCE AND INFLUENCE OF SELECTED SACCHAROMYCES CEREVISIAE
STRAINS ON THE ANALYTICAL PROFILE OF CRAFT BEER REFERMENTATION.
Canonico, L., Comitini, F. and Ciani, M.
J. Inst. Brew., 2014, 120(3), 262-267.
This study investigated the influence of Saccharomyces cerevisiae strains, inoculated at
the refermentation (secondary fermentation) phase, on the analytical profile of craft beer.
After preliminary screening of 33 S. cerevisiae strains, 4 were selected and used in bottle
refermentation (bottle conditioning) trials. To attribute the flavour profile of the refermented
beers to the inoculated strains, molecular characterisation was carried out using a minisatellite protocol of amplification with inter-delta primers. Fingerprinting analysis of 500
isolates showed that all of the inoculated strains used in the bottle refermentation dominated
the process. The main analytical characters across the bottle refermentation trials were
similar, while there were distinctive and significant variations in the volatile compounds. In
particular, when compared with the starter strain used as control, the bottle refermentation
trials using the DBVPG 2170, DBVPG 2187 and L951 S. cerevisiae strains showed
significantly higher levels of the volatile compounds that are responsible for fruity and flowery
aromas (i.e. isoamyl acetate, ethyl octanoate, ethyl dodecanoate, phenyl ethyl acetate and
beta phenyl ethanol). This study indicates that the proper refermentation process results in
23
FERMENTATION
the dominance of the selected starter strain, which produces fermentation compounds that
show a specific analytical profile and give the craft beer its distinctive bioflavour.
analysis, aroma, beer, bottling, brewers' yeast, comparative test, composition, constituent,
flavour, secondary fermentation, volatile compound, yeast strain
[139588]
SIMPLY WILD: BREWING WITH BRETTANOMYCES.
Klemp, K.F.
The sensory impressions produced in beer by yeasts of the genus Brettanomyces are
regarded as off flavours when they occur in most beers, so that the presence of such yeasts
is generally held to constitute wild yeast contamination. However, some Brettanomyces
species are also among the wild microorganisms involved in the production of
spontaneously fermented beers (such as Belgian lambic and its derivatives). Furthermore,
they are intentionally present during the maturation (and sometimes also the primary
fermentation) of a few other speciality beer styles. The genus was first described (and given
its taxonomic name) by a Danish researcher in 1903, on the basis of a sample isolated
from a wooden cask, obtained from a brewery in the UK, which had contained stock ale, a
style of beer requiring a very long maturation in wooden casks or vats. The use of cultured
Brettanomyces strains to add specific flavours during the maturation of beers which have
undergone primary fermentation by conventional brewers' yeasts, as well as to perform
primary fermentation during the production of other beers, is described. Guidelines on the
use of such yeasts, applicable in home brewing or on the smallest scale of commercial
microbrewing, are presented. Topics covered include the selection of appropriate strains,
propagation, pitching, the provision of priming sugar for secondary fermentation, optimal
fermenting conditions and how to prevent the contamination of conventional brewers' yeast
(and of equipment used for conventional fermentation and maturation) by Brettanomyces
yeasts when they are being used in the same brewery.
beer, brewers' yeast, contamination, fermentation, flavour, maturation, propagation,
properties, selection, wild yeast, yeast strain
[139619]
THE CONCEPT OF NATURE-NURTURE APPLIED TO BREWERS YEAST AND WORT
FERMENTATION.
Stewart, G.G.
The conflicting approaches of nature versus nurture have been extensively discussed during
the past few years, but it is not a novel concept. Naturenurture concepts were initially
introduced by the anthropologist Francis Galton in the book Hereditary Genius, which was
published in 1869. Nevertheless, a consideration of naturenurture concepts is still relevant
today, including its application to wort fermentation by brewers' yeast strains. In this context,
nurture refers to the environment experienced by the yeast strain and nature is the genetic
make-up of the yeast. Naturenurture together is the interaction of the 2 parameters. A
yeast strain performs differently when pitched in worts of differing composition. Conversely,
yeast strains differentiate when fermenting wort of standard composition. Naturenurture
concepts applied to brewers' wort fermentations are discussed with regard to the following
parameters: wort sugar uptake, ester formation, wort gravity and yeast flocculation.
ale, brewers' yeast, cell, environment, ester, fermentation, flocculation, genetics, lager,
performance, properties, survey, wort, yeast strain
[139652]
24
BEER PROCESSING
CONTROLLING YEAST AND PRIMING PARAMETERS FOR BOTTLE CONDITIONING.

Weber, D.
Bottle-conditioning has many benefits, as well as many parameters to control in order to be
consistent and successful. After seeing inconsistencies in carbonation levels, an experiment
was designed to analyse the entire conditioning process, looking at microbiological stability
checks, choice of priming sugar analysis, an analysis of pumping and mixing practices and
some calculation checks. Issues were found in both the calculations and tank mixing and a
new calculation spreadsheet was devised, as well as changed practices to maintain mixing.
After making these changes, the latest bottle conditioning run showed all the beer to be
within its quality specification for viable yeast counts, carbonation and the desired flavour
profile. Dissolved oxygen levels still showed variability and further study needs to be done
in that area. HPLC analysis is also examined as a new potential process for choosing the
best tank candidates for bottle-conditioning runs.
analysis, beer, bottling, brewers' yeast, carbonation, composition, contamination, flavour,
maturation, microorganism, priming, properties, quality, secondary fermentation [139725]
NEW FERMENTING AND MATURING CELLAR OF THE HACKLBERG BREWERY. [In
German]
Marold, S., Obermeier, R. and Gaissmaier, H.
Brauwelt, 3 July 2014, 154(27/28), 818-820.
Because of the limited space available on its original site in Passau, Bavaria, the Hacklberg
Brewery's bottling and kegging lines, warehouse and distribution facilities were moved to
another site in Hutthurm, near Passau, in a number of stages between 1998 and 2008. The
building on the Passau site which had contained the old bottling and kegging halls was
demolished, but the framework of steel girders which had supported its roof was dismantled
in such a manner that the components remained undamaged and could be stored for future
reuse. When Hacklberg's owners later acquired another brewing firm, it was decided to close
that firm's brewery and transfer the production of its beers to Passau, which necessitated a
significant expansion of the latter site's fermenting and maturing capacity. A new fermenting
and maturing room was therefore built on the site of the former packaging block, using
the framework salvaged from the demolition, so that the new building's roof is identical
in size, position and appearance to that of its predecessor. The 30 Ziemann International
cylindro conical tanks (CCTs), each with a gross volume of 1210 hl and usable for both
primary fermentation and maturation, were installed in 3 rows of 10, fitting into openings in
a concrete floor called the "cone deck" at the level of the bottoms of the cylindrical parts of
the tanks. The pipework for transferring wort in and beer out is located in the room below
the cone deck, which also houses the CIP system. Walkways below the roof give access
to the tops of the tanks and to the overhead pipework of the tank cooling system, which
uses glycol circulated from a central ammonia refrigeration plant. The old fermenting and
maturing tanks, in another part of the brewery, have been connected to the new installation's
cooling and CIP circuits and to its process monitoring and control systems.
brewery, equipment, fermentation, maturation
[139734]
BEER PROCESSING
WHICH FILTER? DIATOMACEOUS EARTH VS. CROSSFLOW: WHAT'S BEST FOR
BEER?
Mastrup, N.S.
25
BEER
available).
Filtration with diatomaceous earth (DE)(also called kieselguhr) is getting some bad
press of late as being old-fashioned and environmentally unfriendly. But is this really
deserved? Probably not. DE filtration is more subtle than the purely mechanical process
provided by crossflow microfiltration. DE works more like isinglass finings than filtration
when one analyses what is removed. Both eliminate haze-inducing species while leaving
similarly sized components in the beer that are responsible for foam retention, colour and
mouthfeel. Although crossflow filtration costs are decreasing, membrane life and cleaning
complexity are still uncertainties that plague even the most well-established sectors where
the technology has already taken hold. A good example is fruit juice filtration. Much of the
worlds apple juice has been filtered on crossflow membranes since the 1980s and the
industry has been fighting with Alicyclobacillus infections ever since. The wine industry is
a more recent adopter of crossflow filters and arguably has an easier time dealing with
the infection risk of unsterilisable polymeric membranes (alcohol and anaerobic conditions
help) but the move to crossflow has been more inspired by a need to automate qualitative
environmental arguments ("green image") than a desire to reduce production costs. Trying
to make a cost comparison between DE filtration and crossflow is like picking one's way
through a minefield. The only certainties are that some brewers have deliberately chosen
crossflow even with the knowledge that it is not the most cost-effective filtration method,
basing their decision largely on environmental concerns about filter powder handling and
spent filter cake sludge. At the same time, they play down the fact that the cleaning of a
crossflow membrane requires more chemicals than those employed for a DE filter and that
the membranes are composed of plastic parts that ultimately need to be disposed of. In any
case, with the movement of bottles and cans across continents from production to sale,
"green image" arguments such as these pale into insignificance given the global nature of
beer branding and sales. The packaging itself carries its own huge environmental burden.
The carbon dioxide footprint of any filtration step is dwarfed by such issues. The resurgence
of local microbreweries is a healthy sign for the environment, but perhaps the industry
should go "the whole hog" and back to a time when beverages (beer, wine, milk) were
collected from the point of production by consumers.
beer, costs, cross flow, economics, environment, filter, filter aid, filtration, kieselguhr,
membrane, performance, properties, safety
[139760]
BEER
IN SEARCH OF THE "BODY BUILDERS". PALATEFULNESS AND MOUTHFEEL. (See
also Entry No. 136772). [In German]
Gastl, M., Krebs, G. and Becker, T.
The state of knowledge and expert opinion, at the time of writing, concerning factors
contributing to the mouthfeel and related sensory properties of beer is described and
discussed, partly on the basis of a review of the literature and partly on that of the findings of
investigations conducted by the present authors and colleagues. Topics covered include (1)
the importance of mouthfeel and related properties as components of the overall sensory
profile of beer, (2) the increasing market presence of alcohol free and low alcohol beers, as
well as nonalcoholic malt beverages (based on unfermented wort, malt extract derivatives or
the like), in which mouthfeel quality tends to be significantly poorer (other things being equal)
than in conventional beers with a normal alcohol content, (3) the definition and sensory
26
BEER
perception of the "mouthfeel group" of sensory impressions (including body, palatefulness,

etc., as well as mouthfeel in the strictest sense of the word), their evaluation by beer
tasters and the descriptive terminology pertaining to them, as well as (4) the respective
influences of the ethanol concentration in the beer and the amount and composition of its
dextrin content on these sensory attributes. An investigation which revealed evidence of the
significant influence of the molecular weight distribution (MWD) of the maltodextrin content
in beer on its mouthfeel and related sensory properties, already described in an earlier work
by the present authors and another (Proc. Eur. Brew. Conv., Luxembourg, 2013 (abstract
published online - full text not published)), is outlined and its findings are summarised. For
the purpose of evaluating the sensory effects of maltodextrin MWD on a particular beer,
maltodextrins are grouped into 5 classes on the basis of their molecular weight and the
fraction of the beer's total maltodextrin content constituted by each class is determined. It
has been demonstrated that the MWD of the maltodextrin content of beer (and therefore the
sensory effects thereof) can be considerably influenced by the choice of grist ingredients
and by various aspects of the mashing process conditions.
alcohol free, beer, body flavour, density, dextrin, flavour, low alcohol, malt, mashing,
molecular weight, properties, quality, raw material, sensory, taste panel, viscosity [139564]
WORT COMPOSITION AND ITS IMPACT ON THE FLAVOUR-ACTIVE HIGHER
ALCOHOL AND ESTER FORMATION OF BEER - A REVIEW.
He, Y., Dong, J., Yin, H., Zhao, Y., Chen, R., Wan, X., Chen, P., Hou, X., Liu, J. and
Chen, L.
J. Inst. Brew., 2014, 120(3), 157-163.
The most significant factors influencing beer quality are the varied aromas and flavours that
stem from a complex system of interactions between many hundreds of compounds. With
increasing demand for flavour control and enhanced productivity, ensuring the presence of
consistent and balanced amounts of higher alcohols and esters is a critical aspect of process
control. Extensive research has focused on the formation of flavour compounds by the
brewing yeast and the factors that influence their synthesis. Fermenting wort is a complex
medium, from which the brewing yeast utilises nutrients for living and growth and into which
it places its metabolic by-products. Thus, changes in wort composition greatly influence final
beer aroma. The current paper reviews up-to-date knowledge on the contribution of wort
composition to the flavour quality of the final product, in particular higher alcohols and esters.
Different wort constituents involved in the biosynthesis of these aromatic substances, which
therefore require control during brewery fermentations, are reviewed.
alcohol, aroma, beer, biosynthesis, brewers' yeast, composition, ester, fermentation,
flavour, metabolism, quality, survey, wort
[139574]
RELATIONSHIP OF ISO ALPHA ACID CONTENT AND ENDOGENOUS
ANTIOXIDATIVE POTENTIAL DURING STORAGE OF LAGER BEER.
Karabn, M., Rparov, A., Jelnek, L., Kunz, T., Wietstock, P., Methner, F.-J. and
Dostlek, P.
J. Inst. Brew., 2014, 120(3), 212-219.
One of the critical issues regarding the quality of beer is the change in its chemical
composition that occurs during storage. Decomposition of iso alpha acids results in an
undesirable decrease in bitterness as well as a deterioration in the sensory profile of the
beer. These changes are caused by the susceptibility of iso alpha acids to degradation
owing to the influence of reactive oxygen species and light. The aim of this study was to
investigate the influence of storage conditions (temperature, light) on the degradation of
27
BEER
iso alpha acids during aging, with the main focus on monitoring the relationship between
the turnover of iso alpha acids, the sulphur dioxide content and the antioxidative potential
of stored beer as measured by electron spin resonance (ESR) spectroscopy. In agreement
with previous investigations, a significant decrease in the content of bitter compounds (up
to 18% relative to the original level, depending on storage conditions) was observed. A
significant decrease in the antioxidant potential of beer was recorded simultaneously and
the data confirmed a strong correlation between these parameters. The decline in beer
bitterness could become a marker for estimating oxidative damage during storage.
aging, antioxidant, beer, bitterness, composition, concentration, constituent, degradation,
deterioration, flavour, illumination, iso alpha acid, quality, stability, storage, sulphur dioxide,
temperature
[139581]
ISOLATION AND IDENTIFICATION OF A BLACK ASPERGILLUS STRAIN AND THE
EFFECT OF ITS NOVEL PROTEASE ON THE AROMA OF MOUTAI-FLAVOURED
LIQUOR.
Huang, Y., Wu, Q. and Xu, Y.
J. Inst. Brew., 2014, 120(3), 268-276.
Among Chinese traditional distilled liquors (spirits), Moutai-flavoured liquor is the most
famous, owing to its complicated process, as it is derived from fermented sorghum coupled
with the use of a Moutai-flavoured Daqu (a preparation containing live microorganisms of
various species, some of which produce enzymes to saccharify the raw material's starch
content while others ferment the resulting sugars). In this study, a novel isolate, belonging to
a black Aspergillus, was obtained and identified as Aspergillus hennebergii by ITS-5.8S rRNA
sequencing analysis and conventional morphologic identification. The influences of initial
pH, carbon source, nitrogen source and metal ions on the production of an A. hennebergii
protease were studied. The results revealed that metal ions exerted a significant effect
on enzyme production and activity. Additionally, the potential application of the protease
from A. hennebergii was investigated. The enzymatic hydrolysis resulted in the identification
and quantification of 42 compounds, including alcohols, aldehydes, pyrazines and esters.
These volatile compounds exhibited special flavour properties. Significant differences
were observed between the enzyme treatments and the control sample. Samples from the
enzyme treatments led to the highest amounts of alcohols, pyrazines and aromatics. These
results suggest that A. hennebergii, or its protease, may have some application values for
the enhancement of the quality of Chinese liquor and for the improvement of the liquor
production process.
aroma, Aspergillus, enzymic activity, fermentation, flavour, properties, proteolytic enzyme,
saccharification, sorghum, spirits
[139589]
THE TASTING ACT.
Mosher, A.
Tasting procedures used in the sensory evaluation of beer are described and the reasons
for their use are briefly explained, together with some relevant aspects of human sensory
physiology (and even psychological theories, which are believed by some to explain certain
problems that can affect the reliability of tasting). Possibilities for obtaining training as a beer
taster (or resources with which one can try to teach oneself some tasting skills) in the USA
are also mentioned.
aroma, beer, education, flavour, identification, properties, quality, sensory, taste test
[139617]
28
BEER
THE TASTE OF THE MIDDLE AGES. [In German]

Weyermann, S.
Brauwelt, 5 June 2014, 154(23), 700-702.
Although the earliest surviving documentary evidence for the use of hops in brewing
dates from the year 822, beer continued to be flavoured with various herbs, spices and
other ingredients for several centuries after that date. These older flavourings were often
blended together in quite complex mixtures, which in Germany and the Low Countries
were commonly known by names such as "grut", "gruit", "graut" or "gruessing" (all of which
appear to be variants or derivatives of the same original word). There is some evidence that
in many places, hops were used as constituents of such preparations long before their use
as the only flavouring ingredient in beer became customary. A brewing trial conducted in the
pilot brewery of the malting company Weyermann (owned by the author's family at the time
of writing), which was intended to try to replicate a range of beers typical of the transition
period between the first use of hops in brewing and the general introduction of beer which
was hopped in the modern manner, is described. As none of the surviving documents from
that period which refer to brewing include any recipes or detailed descriptions of materials
and methods, the 3 brewers who developed the recipes for the trial brews based them on
"educated guesswork", interpreting the limited information obtainable from the old documents
and from archaeological finds in the light of their own personal experience of brewing with
unconventional flavouring ingredients. The basic concept came from documents relating
to the Benedictine monastery of St. Gallen in Switzerland, where, during the early Middle
Ages, 3 different beers were brewed. The strongest and most richly flavoured, called "celia"
in mediaeval ecclesiastical Latin, was reserved for the abbot and his most important guests.
The standard beer, called "cervisa" (a mediaeval variant of "cerevisia", the classical Latin
word for beer), was consumed by the monks and by passing travellers (mainly persons
undertaking religious pilgrimages), to whom the monks were obliged to offer hospitality. A
variant of this beer, in which honey was used as an adjunct (being added to the fermenting
wort or green beer as a supplementary sugar source, in order to promote a more vigorous
fermentation and make the finished beer stronger), was called "cervisa mellita". A relatively
weak beer, called "conventus", which was fermented from a low gravity wort brewed partly
from by-products of the brewing of the 2 stronger beers, was given to labourers employed
by the monastery and to beggars, etc., who received charitable aid from the monks. The
reconstruction of these beers featured different flavouring preparations for each of them, as
well as different grist recipes and the use of small quantities of hops. The malts were made
using the traditional floor germination process. They included smoked malts (kilned over
a wood fire), sour malts (acidified by lactic acid bacteria) and malts made from oats and
wheat, as well as conventional pale and dark barley malts. All the beers were fermented by
a Belgian "abbey" ale yeast. Brief descriptions of the sensory profiles of the trial beers are
presented.
beer, brewing, composition, experimentation, flavour, history, properties, quality, raw
material
[139643]
THE CONTROL OF HIGHER ALCOHOL AND ESTER PRODUCTION IN HIGHTEMPERATURE FERMENTATION.
Tajika, Y.
Appropriate fermentation temperature is not the same for each brewery and it depends
on many factors, such as yeast strain, wort composition and beer type. Fermentation
29
BEER
temperature for bottom-fermenting yeast is typically 9 to 12 degrees C. Currently, highgravity brewing is widely used and higher fermentation temperature is often adopted to
accelerate fermentation speed, even for bottom-fermenting yeast. High temperature is
one effective way to increase fermentation speed, but the uptake of amino acids is also
accelerated. The high consumption of amino acids leads to high production of higher
alcohols and esters, which are produced from amino acids by yeast. So, it is difficult to
adopt high-temperature fermentation when strong flavour is not required. Amino acids are
classified into 4 groups, based on the order of assimilation. The uptake of class A amino
acids starts at the beginning of fermentation and class C amino acids are utilised after
the concentration of class A amino acids in wort becomes low. Yeast assimilates class B
amino acids constantly during fermentation and does not assimilate class D; only proline
is classified in this class. Higher alcohols and esters that strongly contribute to beer flavour
include isobutanol, isoamyl alcohol, isoamyl acetate, phenethyl alcohol and phenethyl
acetate. These flavour compounds are produced by the metabolism of class B and C amino
acids. So, it is expected that the production of these flavour compounds would be reduced
by adding class A amino acids to wort, because high concentration of class A amino acids
prevents the uptake of class B and C amino acids. In the tests described here, class A
amino acids were added to wort and fermentations were carried out. The concentrations
of higher alcohols and esters after fermentation were measured. The results show that
the addition of class A amino acids prevented higher alcohol and ester production in both
normal-temperature and high-temperature conditions. In the tasting test, samples were
evaluated by trained sensory panels and negative flavour was not found. The addition of
class A amino acids was effective for controlling the flavour character of beer.
alcohol, amino acid, beer, biosynthesis, brewers' yeast, ester, fermentation, flavour, high
temperature, inhibition, metabolism, physiology, production, wort
[139653]
PREDICTION OF THE AGEING OF COMMERCIAL LAGER BEER DURING STORAGE
BASED ON THE DEGRADATION OF ISO-ALPHA-ACIDS.
Blanco, C.A., Nimubona, D. and Caballero, I.
J. Sci. Food Agric., Aug. 2014, 94(10), 1988-1993.
Background: Iso-alpha-acids and their chemically modified variants are responsible for the
bitterness of beer and play a disproportionately large role in the final quality of beer. The
current study was undertaken to predict the degradation of commercial lager beers, related
to changes in the concentration of trans-iso-alpha-acids during storage, by using highpressure liquid chromatography (HPLC). Results: In the analysed beers, the concentration
of isohumulone (average concentration 28 mg/litre) was greater than that of isocohumulone
(20 mg/litre) and isoadhumulone (10 mg/litre). The kinetic parameters, activation energy
and rate constant of the trans-iso-alpha-acids were calculated. In the case of dark beers, the
activation energy for the degradation of trans-isocohumulones was found to be higher than
for trans-isohumulones and trans-isoadhumulones, whereas in pale and alcohol-free beers,
the activation energies for the degradation of the 3 trans isomers were similar. Conclusion:
The loss of iso-alpha-acids can be calculated using the activation energy of the degradation
of trans-iso-alpha-acids and the temperature profile of the accelerated aging. The results
obtained in the investigation can be used in the beer industry to predict the alteration of the
bitterness of beer during storage.
aging, analysis, beer, bitterness, composition, concentration, constituent, deterioration,
flavour, HPLC, iso alpha acid, prospect, quality, stability
[139665]
30
BEER
AROMA AND TASTE COMPONENTS OF MALTS. [In Czech]

Cejpek, K.
Chem. Listy, 2014, 108(5), 426-435.
One of the main objectives of malt production is getting a characteristic aroma. This review
presents comprehensive information on individual components of malt flavour, their intensity,
the actual portion of the total aromatic expression and the conditions of their formation. The
formation of the compounds depends on the type and amount of available precursors and
suitable conditions of their transformation into flavouring agents. In kilning barley malts, a
wide range of aromatic compounds is formed. The key reactions for the aroma formation
are the Maillard reaction, the Strecker degradation of amino acids and caramelisation,
depending on the temperature and water content of the grain. Oxidation products of lipids
and other lipophilic components of the grain are also important.
aroma, barley, beer, chemistry, composition, constituent, flavour, kilning, malt, malting,
properties, quality, roasting, sensory, survey
[139703]
A NOVEL MALTING METHOD FOR IMPROVEMENT IN BITTER QUALITY OF BEER.
Yamadera, J., Hida, Y. and Hideshima, S.
It has become increasingly popular to use heavily modified malts, for both economy and
beer filterability. The modification of malt involves the degradation of cell walls, proteins and
starches, the respective modifications of which are positively correlated with each other.
Among the various characteristics of malt, degradation of cell walls is very important for
beer filterability. As was reported at WBC 2012, protein with a high molecular weight is a
good indicator of the bitter quality of beer when it is controlled by the mashing program.
As a practical matter, the authors think it preferable to improve the bitter quality of beer by
means of malting conditions, because mashing conditions can then be set more flexibly.
However, it is difficult to restrict the degradation of malt components to target only protein
while promoting the degradation of cell walls. In this study, a malting method that inhibits
the degradation of protein but promotes the degradation of cell walls was investigated.
The effects of steeping times and germination temperatures on the characteristics of malt
were also investigated. Properties of protein, moisture distribution and enzyme activities of
barley during the malting process were examined. The quality of the resulting beer was also
evaluated.
beer, bitter flavour, brewing, germination, malting, pilot plant, sensory, steeping [139714]
BOURBON BARREL AGING OPTIMIZATION.
Gonzalez, S.
Bourbon barrel aging (the maturation of beer in wooden casks which have previously been
used to mature Bourbon whiskey) is a common and increasingly popular brewing technique.
Oak sensory impact and Bourbon spirit flavours are desirable properties of Bourbon barrel
aging and additive properties of this technique. Known issues with this aging technique
include higher than normal infection rates for both Lactobacillus and Pediococcus beer
spoilage organisms and evaporative loss of barrel aged beer. The question of how to
maximise desirable additive properties while minimising harmful spoilage and evaporative
loss was the trigger for this study. Oak analytical markers for desirable sensory attributes
were monitored on a routine basis using a gas chromatography-mass spectrometry method
31
BEER
and individual barrels were evaluated for sensory spoilers, pH and microbiological stability
over time.
analysis, beer, container, contamination, evaporation, flavour, gas chromatography, mass
spectroscopy, maturation, properties, quality, sensory, whisky, wood
[139715]
THE HUNT FOR "HOPPY" COMPOUNDS: FORMATION AND FLAVOR-ACTIVITY OF
HOP-DERIVED SESQUITERPENE OXIDATION PRODUCTS.
Praet, T., Van Opstaele, F., Aerts, G. and De Cooman, L.
The "kettle hop" or "hoppy" aroma, one of the most complicated flavour characteristics of
lager beer, has been a topic of interest for decades among both brewers and researchers.
However, the knowledge on the hop-derived flavour-active constituents that play a role in
hoppy aroma is still far from complete. This can be attributed to changes in the hop-oil-derived
volatile profile induced by several process steps, such as wort boiling and fermentation. The
oxygenated sesquiterpenoids in particular have been suggested to be correlated with the
spicy aspect of hoppy aroma. These compounds arise when sesquiterpene hydrocarbons
are oxidised during aging of hops, as well as in the case of kettle-hopping. To gain insight
into the development of hoppy aroma, a methodology is here presented in which hop
essential oil is fractionated via solid-phase extraction (SPE) to obtain pure sesquiterpene
hydrocarbons, which are subsequently boiled in an aqueous solution to mimic wort
boiling. The resulting oxygenated sesquiterpenoids are then isolated by SPE and added
to pitching wort (brewed on a 5 hl pilot scale), which is allowed to ferment on laboratory
scale, in order to elucidate their behaviour during fermentation. Samples were taken before
and after fermentation, after maturation and after centrifugation. About 30 oxygenated
sesquiterpenoids were formed upon boiling of the pure sesquiterpene hydrocarbons. After
isolation of these sesquiterpenoids, a fraction was obtained with a composition similar to
the hop-oil-derived volatile profile of lager beer, proving the relevance for brewing practice.
Addition of this fraction to non-aromatised iso-alpha-bittered beer caused a shift in the
aroma profile in favour of "woody", "hay", "hoppy" and "spicy" notes. The fraction was
also added to pitching wort. After fermentation, the change in the sesquiterpenoid-derived
volatile profile could mainly be attributed to huge losses, probably due to adsorption to the
yeast. However, some of the sesquiterpenoids were still detected via gas chromatography/
olfactometry (GC-O), even after this strong decline in their level, proving the flavouractivity of these compounds. The decrease in sesquiterpenoid level after maturation and
centrifugation was less pronounced. The compounds that survived centrifugation are also
found in commercial lager beers. In conclusion, this innovative approach delivers a new
hop-oil-derived oxygenated sesquiterpenoid fraction with clear sensory impressions and
evidence for the flavour-activity of individual oxygenated sesquiterpenoids. Further research
is planned to focus on application of this boiled hop oil fraction in brewing practice.
analysis, aroma, beer, brewing, composition, constituent, essential oil, experimentation,
fermentation, hopping, hoppy flavour, hops, identification, properties, sensory, volatile
compound, wort boiling
[139717]
A SPRINGBOARD TO UNDERSTANDING BEER FLAVOR STABILITY: THE ROLE OF
BOUND-STATE ALDEHYDES.
Baert, J., De Clippeleer, J., De Cooman, L. and Aerts, G.
32
BEER
Through extensive research over the past decades, a thorough understanding and improved
control of colloidal, foam, colour and microbiological stability of beer has been obtained. The
chemistry of flavour instability, however, largely remains a mystery, although it is certain
that aldehydes play a crucial role in the perception of "aged" flavours. Their concentration
increase coincides with the appearance and increase in intensity of highly undesirable
sensory attributes. Several pathways may lead to a variety of key sensory aldehydes during
beer production, but it remains unclear to what extent these reactions proceed after beer
packaging. Previous research yielded strong indications that aldehydes, either derived from
the raw materials or formed during beer production, are partly bound to other compounds,
obscuring them from instrumental and sensory detection. Since freshly bottled beer is not
in chemical equilibrium, these bound aldehydes may be released over time, causing stale
flavours. In this work, automated sample pre-treatment was aimed at releasing bound-state
aldehydes, using pH adjustment or the addition of competing compounds to shift equilibria.
Subsequent quantification was performed using headspace solid-phase microextraction
(SPME) and gas chromatography/mass spectrometry (GC/MS) with on-fibre derivatisation.
The formation of bound aldehydes was confirmed in model solutions. Moreover, one type
of binding, not yet reported in a brewing context, was identified. Sample pre-treatment for
aldehyde release before quantification was optimised. The obtained methodology was
subsequently applied to complex samples to estimate their bound-state aldehyde content.
Sample pH adjustment clearly yielded differential behaviour between samples (and between
aldehydes as well), indicating the complexity of the subject. The addition of competing
compounds also shows very promising results, especially in regard to the newly identified
bound-state type. Based on these procedures, flavour stability of beer may become more
predictable through analysis of fresh samples. Moreover, this methodology may serve as a
tool for selecting raw materials and brewing parameters may be evaluated on the basis of
their influence on the bound-state aldehyde content in beer, which may potentially improve
beer flavour stability greatly in the future.
aging, aldehyde, analysis, beer, chemistry, composition, constituent, deterioration, flavour,
off flavour, properties, prospect, quality, sensory, stability
[139720]
A PRACTICAL APPROACH TO CONTROLLING THE FORMATION OF TRANS-2
NONENAL AND SENSORY PERCEPTION OF PAPERY OFF-NOTES IN PACKAGED
BEER, A SIX SIGMA APPROACH.
Samp, E.J., Ortiz, R., Garvin, T., Eurich, M. and Foster, B.
The formation of trans-2 nonenal (also known as (E)-2-nonenal) in packaged beer during
shelf life is one parameter that brewers seek to control, as this aldehyde imparts undesirable
papery off-notes. One mechanism generally accepted by brewers is that flavour-inactive
bound forms of trans-2 nonenal, produced in brewhouse operations, survive in packaged
beer and free trans-2 nonenal is later liberated during its shelf life, where it is eventually
perceived organoleptically. In utilising a structured problem-solving approach to assist in
the control of both free and bound trans-2 nonenal, a cross-functional team followed the
"define-measure-analyse-improve-control" (DMAIC) process to uncover practical brewing
factors that influence the formation of trans-2 nonenal. Both wort and beer samples were
analysed using headspace solid-phase microextraction (SPME) with on-fibre derivatisation,
in combination with gas chromatography/mass spectroscopy (GC/MS), for both free and
bound forms of trans-2 nonenal. Through a series of experiments, it was determined that
some practical factors can influence (P < 0.05) the formation of trans-2 nonenal in wort,
33
BEER
such as mash-in pH, mash-in temperature, whirlpool stand time, wort boiling time and the
timing when hops are added, whereas other factors tested (P > 0.05) were deemed not
significant (sparge water temperature, number of lauter tun deep bed rakes and sweet
wort clarity). In a series of confirmation experiments with the significant factors optimised,
success was achieved in reducing wort trans-2 nonenal levels by 75%, with concomitant
improvements (P < 0.01) in papery off-note sensory scores at 8 weeks of ambient (24
degrees C) storage. However, the sensory results in the confirmation trial were still deemed
too high, leading to the consideration of the further question of masking effects of other
compounds in beer. Using a full factorial design, dimethyl sulphide and iso-amyl acetate
were added to stale "papery" beer and the test runs were evaluated by sensory panels. Both
compounds exhibited a masking effect (P < 0.05) and it is suspected that the interaction
between these 2 compounds may also be important. Thus, controlling the formation of
papery off-notes in beer can be viewed as having multiple avenues to drive improvements,
all of which must be considered when addressing papery off-notes.
aging, aldehyde, analysis, beer, brewing, chemistry, composition, concentration,
constituent, deterioration, flavour, off flavour, properties, quality, sensory, stability, wort,
wort boiling
[139744]
ASTRINGENT: A CASE STUDY IN PRODUCT DEVELOPMENT.
Gomez-Lopez, J.
Astringent is a mouthfeel characteristic that is present in many beers and can be considered
a positive characteristic of many beer styles, particularly Pilsner-style lagers. Too much of
this flavour is likely to be caused by a chemical or taint that has been introduced during
tank cleaning, leading to an off-note issue. Astringent flavour is produced by polyphenols
(normally derived from malt or hops) and these polyphenols react with the proteins lining
the mouth to produce the characteristic dry or furry mouthfeel. To counter this effect, it is
important that tasters are able to identify, describe and remedy the problem. In response
to industry needs, it was important that an astringent flavour standard be developed.
Unlike most reference materials, such as tannic acid, malic acid, polyphenol compounds or
aluminium sulphate, it was important that the beer remain unaltered, as these compounds
can modify the flavour profile or external appearance of a beer sample. In terms of product
development, FlavorActiVs dedicated, externally regulated GMP Flavour Centre provides
quality and traceability reassurance. As the need for an astringent flavour standard has
intensified, a series of processes were implemented, all following good manufacturing
practices and standing operating procedures. The production process itself is meticulous
and lengthy and can take anywhere from 1 to 5 months. In this paper the initial sensory
assessment of a number of candidate compounds for an astringent standard (some
already used in the industry and some new) is described and discussed, together with the
effects they have in the beer (both in terms of flavour alteration/degradation and external
appearance) and the final selection of the target compound. The selected compound (a
mixture of plant alkaloids) was encapsulated and assessed by an external panel to confirm
flavour quality and threshold.
alkaloid, astringent flavour, beer, bitterness, contamination, education, hops, identification,
malt, personnel, polyphenol, properties, quality, research development, sensory,
standardisation, taste panel, taste test
[139751]
34
BEER
CERTIFICATION PRESSURE INCREASES. THE SIGNIFICANCE OF QUALITY

MANAGEMENT SYSTEMS FOR BREWERIES - CURRENT STANDARDS IN
COMPARISON. (See also Entry No. 136728). [In German]
Brandt, D. and Gehlert, T.
While enterprises in the retail food and beverage trades (especially the large supermarket
and grocery chain companies) have long imposed contractual requirements that the makers
of "own label" products (i.e. those of which the brand names belong to the owners of the retail
outlets where they are sold) must operate quality assurance and product safety assurance
management systems conforming to specified standards, some of them have recently
begun to impose similar requirements on suppliers of products sold by these retailers under
their makers' brand names. Consequently, many food and beverage makers (including
brewing companies) which previously did not consider such systems necessary (as they
never made "own label" products) have come under increasing pressure to implement
them. The history, status at the time of writing, functional principles, main requirements,
etc., of the most widely approved of these standards are briefly described. The original
version of this system was established in 2003 by a German retailers' trade association,
under the name of the International Food Standard (IFS), which was later changed to
International Featured Standards Food (IFS Food) after similar standards for quality and
safety management in the manufacture of certain non-food product categories, as well as in
services such as distribution, were established by the organisation (IFS Management) which
had been set up to run the original system. The principles and practical implementation of
IFS Food Version 6 (in force at the time of writing) are described and discussed in an earlier
paper (D.J.C. Grimm and R. Bohm, Brauwelt, 13 June 2013, 153(24), 720-723). Here, the
auditing procedure and some other matters relating to the same system are described and
compared with alternative systems, intended to be more suitable for smaller enterprises,
such as the Proof of Quality for Small Food Operations (Guetenachweis fuer LebensmittelKleinbetriebe (GLK)) standard and the GFSI Global Markets Assessment (GFSI GMA).
International standards for food safety management developed by bodies outside the trade
and industry, such as ISO 22.000:2005-11 and Food Safety System Certification (FSSC)
22.000, are also briefly described and their relationship to the trade standards is explained.
beverage, food, management, production, quality, safety, standardisation
[139568]
THE GENUINE WARSTEINER - NOT A VITALISING DRINK. [In German]
Blhser, P.
The author's opinions and comments on a recent legal case, in which an organisation called
the Protective Association against Misconduct in Business (Schutzverband gegen Unwesen
in der Wirtschaft) took proceedings against the brewing company Warsteiner over an
allegedly misleading advertisement for the alcohol free beer brand Warsteiner Alkoholfrei,
are presented. The complaint was based on the description of the advertised product as
"vitalising" ("vitalisierend" in German), which the complainants interpreted as constituting
a claim of beneficial effects on health. Since the product could not be proved to have any
specific properties which could produce any such beneficial effects, the complainants
asserted the description to be untrue and therefore unlawful. The court which initially heard
the case, in December 2013, rejected this argument, but the complainant appealed against
that decision. In June 2014, the higher court which heard the appeal ruled that although the
description "vitalising" did not constitute a specific health claim, it was reasonable to assume,
on the basis of the word's ordinary meaning, that many consumers would construe it as
35
BEER
implying the product's possession of some kind of properties beneficial to health and that
it should therefore be regarded as misleading. The company was consequently forbidden
to use such descriptions in future advertisements. However, the present author questions
whether, regardless of its legality, the use of that word was appropriate from the point of
view of the product's public image. It is pointed out that it was first used by Warsteiner in a
piece of what the author regards as rather silly wordplay, alluding to the name of a celebrity
featured in an advertisement for the brand, which had nothing to do with the product itself.
Furthermore, a search of information sources accessible via the Internet revealed that the
word has been used in advertisements and promotional material relating to a very diverse
range of products, including some which are of a nature which many persons would regard
as indecent.
advertising, alcohol free, beer, brand, legal action, terminology
[139569]
FOAM INHIBITORS FROM SPECIALTY MALTS.
Ang, J.K. and Bamforth, C.W.
J. Inst. Brew., 2014, 120(3), 193-200.
Although there are product-to-product differences, the majority of the crystal and caramel
malts tested have been shown to have a net destabilising impact on foam. A foaming test
using a model beer has been developed to quantify the magnitude of this inhibitory effect.
Lipid analysis using thin-layer chromatography reveals that there are elevated levels of
triglycerides in problematic malts. There also appear to be oxidised lipids in the speciality
malts, probably produced in the heating stage of malt production with higher levels in more
intensely heated products. However, some speciality malts, such as black malt, while
containing such foam-negative entities, do display superior foaming properties, probably
because they develop even more powerful foam-positive components in the severe heating
events.
beer, composition, constituent, dark malt, foam, foam stability, inhibitor, kilning, properties,
quality, roasting
[139578]
THE TENDENCY OF BEER TO GUSHING INITIATED BY VARIOUS TIME OF BOTTLE
SHAKING.
Savel, J., Kosin, P. and Broz, A.
Kvasny Prum., 2014, 60(6), 151-159.
An investigation into the effects of physical motion on the risk of gushing in beer (and its
intensity if it occurs) is described and its findings are presented and discussed. It is stated
that gushing can occur only if insoluble particles suspended in the beer, or protrusions from
the inside surface of the beer container which are similar in size and shape to such particles,
are present to act as nucleation sites for carbon dioxide bubble formation. These nucleation
sites can bind only limited quantities of gas to their surfaces, corresponding to equilibrium
saturation. The physical mechanism involved is formally equivalent to the classical equation
for the mathematical expression of the adsorption of a gas onto a surface. The rate of
release of gas from nucleation sites varies, depending on the strength of the physical bond
between the gas microbubbles and the nucleation site surfaces. Variation in susceptibility
to gushing was observed both among beers from different breweries and among different
beers from the same brewery. The risk of gushing of commercial bottled beer was also
found to be much influenced by the conditions under which it was stored and transported
during distribution. A method for predicting the susceptibility of beer to gushing, called the
"forced gushing test" (presumably on the analogy of forced aging test methods for predicting
the colloidal stability and/or flavour stability of beer), is also described. For this purpose,
bottled samples are mechanically shaken for 24 hours, then left to stand for 1 hour before
36
BEER
opening the bottles and, if any foam overflows from any of them, measuring the volume of
each such overflow. Preferably, the sample should comprise at least 3 bottles. The more
foam overflows from the test bottles, the greater the likelihood of the gushing of that beer
in trade.
beer, experimentation, gushing, physics, prospect, storage, test, transport
[139623]
INVESTIGATION OF OVERFOAMING ACTIVITIES AND GUSHING MECHANISMS
OF INDIVIDUAL BEER INGREDIENTS AS MODEL SUBSTANCES IN BOTTLED
CARBONATED WATER.
Aydin, A.A., Ilberg, V. and Titze, J.
J. Sci. Food Agric., Aug. 2014, 94(10), 2083-2089.
Background: Researchers in several disciplines are interested in understanding the
spontaneous and eruptive overfoaming (gushing) of carbonated beverages, as it is an
essential problem of both the brewing and other beverage industries. In order to understand
the mechanism(s) taking place in gushing beer, several beer ingredients have been
investigated as model substances in a much simpler matrix of carbonated water. For this
purpose, sinapic acid, vanillic acid, ferulic acid, cinnamic acid and palmitic acid have been
chosen as model beer ingredients. Results: Gushing formation of the investigated beer
ingredients depends on the degree of stabilised solvated molecular carbon dioxide in water.
For this purpose, functional groups capable of forming hydrogen bonds with electronegative
oxygen atoms of carbon dioxide are needed. However, the solubility of the substances plays
an important role in the abundance of these functional groups in undissociated form to interact
with molecular carbon dioxide. Conclusion: The reported data provide valuable insights into
the gushing problem and help to understand its formation pathways. Each gushing-positive
substance has an individual mechanism related to its structural conformation and solubility
level. Therefore, possible gushing mechanisms have been proposed, with respect to the
structural changes in model substances, to clarify the differences in observed overfoaming
and gushing stability levels.
beer, constituent, experimentation, fatty acid, gushing, model simulation, molecular
structure, phenolic acid, properties, solubility, water
[139666]
AN OVERVIEW OF SELECTED SPECIALTY BEERS: DEVELOPMENTS,
CHALLENGES AND PROSPECTS.
Yeo, H.Q. and Liu, S.-Q.
Int. J. Food Sci. Technol., July 2014, 49(7), 1607-1618.
The brewing industry has devoted much research effort into the development of new
technologies and innovations for the expansion of the assortment of speciality beers in
response to increased consumer demand. Speciality beers are, more or less, the catch-all
group for beer styles which do not fit into conventional beer categories. Here, 5 types of
speciality beers are of particular interest, namely low-calorie beer, low-alcohol or nonalcohol
beer, novel-flavoured beer, gluten-free beer and "functional" beer. The selected beer types
are technologically challenging to produce relative to the traditional approach of ingredient
addition, yet offer special appeal to consumers from the perspective of health and flavour.
Biological processes that make use of the equipment of a traditional brewery plant should
be better exploited in comparison with nonbiological technologies such as thermal and
membrane processes. Probiotic beer could be the speciality beer of the future in light of
the increasing popularity of probiotics. These beers are reviewed in terms of developments,
challenges and prospects.
alcohol free, beer, brewing, composition, constituent, dietetic beer, flavour, low alcohol, low
calorie, properties, quality, raw material, survey
[139680]
37
BEER
SELENIUM SPECIATION IN MALT, WORT, AND BEER MADE FROM SELENIUMBIOFORTIFIED TWO-ROWED BARLEY GRAIN.
Rodrigo, S., Santamaria, O., Chen, Y., McGrath, S.P. and Poblaciones, M.J.
J. Agric. Food Chem., 25 June 2014, 62(25), 5948-5953.
Selenium (Se) biofortification of barley is a suitable strategy to increase the Se concentration
in grain. In the present paper, the suitability of this Se-biofortified grain for making Seenriched beer is analysed. The aim of the present study was to evaluate the effect of different
Se fertiliser doses (0, 10 and 20 g of Se per ha) and forms (sodium selenate or sodium
selenite) on the Se loss during the malting and brewing processes and Se speciation in
grain, malt, wort, and beer. Samples were analysed using inductively coupled plasma-mass
spectrometry (ICP-MS) and high-performance liquid chromatography (HPLC)-ICP-MS for
total Se and speciation. Mashing and lautering were the processes with the greatest Se loss
(83.8%). After malting and brewing, only 7.3% of the initial Se was retained in beer, mainly
in selenite form. Even so, the fertiliser application of sodium selenate at 20 g/ha increased
the total Se concentration almost 6-fold in the final beer, in comparison to the use of grain
derived from unfertilised barley. The present paper provides evidence that the use of Sebiofortified barley grain as a raw material to produce Se-enriched beer is possible and that
the results are comparable to other methods in terms of efficiency.
barley, beer, brewing, composition, concentration, cultivation, dosage, fertiliser, malt,
malting, selenium, wort
[139681]
CHARACTERIZATION OF BARLEY SERPIN Z7 THAT PLAYS MULTIPLE ROLES IN
MALT AND BEER.
Li, X., Jin, Z., Gao, F., Lu, J., Cai, G., Dong, J., Yu, J. and Yang, M.
Barley protein Z7 (BSZ7) is a well-known serine protease inhibitor that has come to be
regarded as a major effector of beer foam stability. Moreover, it has also been suggested
to participate in haze formation and affect wort filterability. The present study purified BSZ7
from barley malt and characterised its secondary structure and modification, as well as
its relationship with peroxidase, to elucidate the molecular base of BSZ7 that supports its
multiple roles in malt and beer. It was found that after 30 min of heating, the secondary
structure was not affected. BSZ7 has no inhibiting effect on nonspecific protease originated
from malt, suggesting that its negative role in wort filterability is accomplished by other
means. Furthermore, the glycation of BSZ7 by the Maillard reaction may make some
contribution to its survival during wort boiling. The interaction of BSZ7 with polysaccharides
and polyphenols, found by adding experiments, may explain how it acts as a negative factor
on wort filterability. Greater understanding of BSZ7 and other proteins of malts should lead
to better improvements in brewing quality.
barley, beer, biochemistry, brewing, chemistry, filterability, foam stability, haze, malt,
malting, mash separation, molecular structure, performance, properties, protein, wort
[139683]
PRACTICAL ASPECTS TO MINIMIZE THE RISK OF OXIDATION AND HAZE
FORMATION DURING BEER PRODUCTION.
Methner, F.-J.
Oxidative processes play an important role in flavour and haze stability. Beer off-flavours
caused by oxidation have been attributed to the formation of specific aging compounds. The
38
BEER
mechanisms may differ, but they are mainly caused by oxygen activation and the formation
of reactive oxygen radicals (ROS) resulting from the Fenton and Haber-Weiss reaction in
beer and other beverages. Therefore, in addition to the presence of oxygen, the intake of
pro-oxidative catalytic ferrous (divalent iron) and cupric (divalent copper) ions is the main
reason for the acceleration of oxidation processes. Haze formation in bottled beer also is
significantly influenced by oxidative processes and the complex formation of polyphenols
and proteins with oxidised metal ions. Consequently, to improve haze and oxidative stability,
several technological aspects have to be taken into consideration. Primarily, oxygen ingress
has to be avoided, as well as excessive heat load during beer processing. On the other
hand, it is also possible to reduce the intake of iron and copper during beer production.
One possibility is the complexation of transition metals to reduce their catalytic properties in
oxidation reactions. In different practical trials it has been shown that the reduction of metal
ions by incremental hop dosage during wort boiling led to reduced oxidation processes.
Another important point seems to be the improvement of beer filtration. In the case of
membrane filtration or use of an alternative (e.g. when iron-free filter aids are used instead
of kieselguhr), an improvement in flavour stability is observable. Furthermore, haze stability
could also be improved by this procedure. The use of tannins for stabilisation in different
brewing steps, like wort boiling or filtration, is able to improve haze and flavour stability by
withdrawal of haze-active protein fractions and binding of metal ions in complexes. In this
way the generation of radicals could be reduced, which could result in a better colloidally
and oxidatively stable beer. By binding metal ions in complexes and removal, the generation
of radicals can be reduced, resulting in better stability. The heat intake during kilning of
malt, as well as high thermal ingress of thermal load during wort boiling, causes increased
levels of specific intermediate Maillard reaction products with reductone/endiol structures.
It could be shown that these reductones unfortunately cause a fast reduction of oxidised
ferric (trivalent iron) ions, resulting in accelerated oxygen activation by electron transfer and
formation of pro-oxidative radicals. This kind of reaction is the reason for increased levels
of radicals, which reduce flavour as well as haze stability, when using roasted or dark malt
types. The presented results are a practical aid for brewers to minimise oxidation and haze
formation processes with a minimum of effort.
beer, brewing, chemistry, colloidal, copper, filtration, flavour, haze, hopping, iron,
kieselguhr, kilning, malt, malting, oxidation, oxygen, stabilisation, stability, wort, wort
boiling
[139724]
GLUTEN CONTENT OF SOME COMMERCIAL AMERICAN BEERS.
Berg, K.
available).
A number of commercially available beers were analysed for gluten using the R5 competitive
ELISA test and their manufacturers were polled for malt percentage, colloidal stabiliser
identity and stabiliser dose used in production. The beers were also analysed for colloidal
stability, sensitive protein, alcohol and pH. A rough correlation was found between malt
percent, silica gel dose and gluten content. A second model correlated gluten with colloidal
stability. Some of the beers were found to have gluten concentrations below 20 mg/kg, low
enough to be considered safe for consumption by at least some persons with a physiological
intolerance to gluten proteins.
beer, brewing, colloidal, concentration, malt, protein, silica gel, stabilisation
[139758]
39
BREWERY CO-PRODUCTS
A SIMPLE, QUANTITATIVE APPROACH TO BEER FRESHNESS.

Koppelman, M.
available).
Beer is a perishable product and brewers spend a considerable amount of effort managing
freshness and setting freshness expectations for their customers. Here, a simple,
quantitative approach to freshness is presented in the form of a unitless ratio, referred to
as the "freshness ratio", which is the total amount of heat experienced by the beer, in units
of "degree days", with respect to the maximum amount of heat allowed according to the
specification of the brewer. A brewer may determine that a given beer expires after 120 days
at 3 degrees C. The freshness ratio implies that the same beer would expire after just 18
days at a typical room temperature of about 20 degrees C (because a shelf life of 120 days
at 3 degrees C equates to a maximum tolerable heat exposure of 120 x 3 = 360 degree
days, therefore dividing 360 by another number of degrees gives the shelf life of the same
beer at that other temperature; 360/20 = 18, so the beer's expected shelf life at 20 degrees
C works out at 18 days). This allows quantitative analysis of processes and even, perhaps,
detection of heat exposure in the form of a "freshness badge" on the product itself.
beer, computation, quality control, stability, temperature, time
[139759]
BREWERY CO-PRODUCTS
DEALING WITH WASTE-WATER. EVALUATING TREATMENT AND COST.
Buttrick, P.
Brew. Distill., Aug. 2014, 10(8), 15-20.
Topics covered in this review include (1) various factors which can influence the effluent
management policies and practices of brewing companies, (2) the measurement of the
volume, suspended solids content and pollutant content (expressed as chemical oxygen
demand (COD) and/or biochemical oxygen demand (BOD)) of brewery effluent, (3)
legislation and other rules concerning the conditions under which industrial effluents may
be discharged to the environment or to local public sewage systems (including the official
formula for assessing the fees payable for the treatment of industrial effluents at public
facilities) in the UK, (4) criteria for determining whether the investment in a proposed brewery
effluent treatment plant is likely to generate sufficient cost savings (and/or other benefits) to
justify the expenditure, (5) some possible solutions for smaller brewing enterprises, for which
a conventional on-site effluent treatment plant would probably not be economically viable,
in situations where treatment at a public facility is impracticable (such as the use of natural
or artificial wetlands, in which the pollutants are taken up and utilised as nutrients by plants
and microorganisms; on some sites where that method is used, it has been determined that
what is discharged at the downstream end of the wetland is practically pure water) and (6)
the functional features, performance characteristics, etc., of the most commonly used types
of conventional effluent treatment equipment (including aerobic, anaerobic and combined
anaerobic/aerobic technologies).
brewery, costs, economics, effluent treatment, survey
[139604]
BIOMASS AND LIPID PRODUCTION OF CHLORELLA PROTOTHECOIDES UNDER
HETEROTROPHIC CULTIVATION ON A MIXED WASTE SUBSTRATE OF BREWER
FERMENTATION AND CRUDE GLYCEROL.
Feng, X., Walker, T.H., Bridges, W.C., Thornton, C. and Gopalakrishnan, K.
Bioresour. Technol., Aug. 2014, 166, 17-23.
40
BREWERY CO-PRODUCTS
Biomass and lipid accumulation of heterotrophic microalgae Chlorella protothecoides

by supplying mixed waste substrate of brewery fermentation and crude glycerol were
investigated. The biomass concentrations of the old and the new C. protothecoides strains
on day 6 reached 14.07 and 12.73 g/litre respectively, which were comparable to those in
basal medium with supplement of glucose and yeast extract (BM-GY) (14.47 g/litre for old
strains and 11.43 g/litre for new strains) (P > 0.05). Approximately 81.5% of total organic
carbon and 65.1% of total nitrogen in the mixed waste were effectively removed. The
accumulated lipid productivities of the old and the new C. protothecoides strains in BM-GY
were 2.07 and 1.61 g/litre/day respectively, whereas in the mixed waste, lipid productivities
could reach 2.12 and 1.81 g/litre/day respectively. These results highlight a new approach
of mixing carbon-rich and nitrogen-rich wastes as economical and practical alternative
substrates for biofuel production.
algae, biotechnology, brewing, by-product, culture, fuel, glycerol, lipid, performance,
production, substrate
[139662]
CHARACTERIZATION OF BIOCOALS AND DISSOLVED ORGANIC MATTER PHASES
OBTAINED UPON HYDROTHERMAL CARBONIZATION OF BREWER'S SPENT
GRAIN.
Poerschmann, J., Weiner, B., Wedwitschka, H., Baskyr, I., Koehler, R. and Kopinke,
F.-D.
Bioresour. Technol., July 2014, 164, 162-169.
The wet biomass of brewers' spent grains was subjected to hydrothermal carbonisation to
produce biocoal. Mass balance considerations indicate for about 2/3 of the organic carbon
of the input biomass to be transferred into the biocoal. The van Krevelen plot refers to
a high degree of defunctionalisation, with decarboxylation prevailing over dehydration.
Calorific data revealed a significant energy densification of biocoals as compared to
the input substrate. Sorption coefficients of organic analytes covering a wide range of
hydrophobicities and polarities on biocoal were similar to those for dissolved humic acids.
Data from GC/MS analysis indicated that phenols and benzenediols, along with fatty acids
released from bound lipids during the hydrothermal process, constituted abundant products.
These findings demonstrate that the brewers' spent grain by-product is a good feedstock
for hydrothermal carbonisation to produce biocoal, the latter offering good prospects for
energetic and soil-improving application fields.
by-product, composition, properties, spent grains
[139674]
FOLLOWED EXTRACTION OF BETA-GLUCAN AND MANNOPROTEIN FROM SPENT
BREWER'S YEAST (SACCHAROMYCES UVARUM) AND APPLICATION OF THE
OBTAINED MANNOPROTEIN AS A STABILIZER IN MAYONNAISE.
da Silva Araujo, V. B., Ferreira de Melo, A.N., Costa, A.G., Castro-Gomez, R.H.,
Madruga, M.S., de Souza, E.L. and Magnani, M.
Innovative Food Sci. Emerging Technol., June 2014, 23, 164-170.
The aim of this study was to evaluate the viability of a novel method to extract both beta
glucan and mannoprotein (MP) from the cell wall of spent brewers' yeast (Saccharomyces
uvarum), particularly with the obtainment of MP by an additional step in a non-degrading
procedure to extract beta glucan. The structure and composition of both obtained polymers
were characterised and the potential application of the MP as an emulsifier and stabilising
agent to replace xanthan gum (XG) in mayonnaise formulations was assessed. The yields
obtained for beta glucan and MP were 10% and 4% respectively. Infrared and nuclear
magnetic resonance spectroscopy of beta glucan indicated a typical pattern of a glucose
41
BREWERY CO-PRODUCTS
polymer with beta-linkages. Analyses of the carbohydrate portion of MP revealed a retention

factor of only 0.45, which indicates the presence of mannose; analyses of the protein
portion of MP revealed 58-kDa and 64-kDa proteins that are largely composed (mg/g) of
the amino acids valine (8.9%), aspartic acid (8.2%) and leucine (6.9%). The pH of the
mayonnaise formulations containing different concentrations of MP (MP1: 0.6 g of MP/100
g; MP2: 0.8 g of MP/100 g; MP3: 1.0 g of MP/100 g) did not change (P >= 0.05) during 28
days of refrigerated storage. The stability of the MP1, MP2 and MP3 formulations increased
during the assessed time (P <= 0.05) and after 28 days showed values higher than the
formulation prepared with XG. All mayonnaise formulations prepared with MP exhibited
high lightness (L* value) and a tendency toward decreased yellow colour (b* value) during
storage. Moreover, the formulations prepared with MP received similarly high scores (P
> 0.05) for aroma, colour, flavour and the overall evaluation without differences from that
prepared with XG. Regarding the intent to purchase, the tasters generally reported the
desire to purchase all of the tested mayonnaise formulations. The results presented herein
demonstrated the feasibility of the proposed procedure to obtain both beta-glucan and
MP from spent brewers' yeast with a high yield and satisfactory purity. The obtained MP
demonstrated good emulsifying and stabilising properties and its application to replace XG
in the formulation of mayonnaise presented no negative effect on the sensory attributes
of the product during refrigerated storage. Industrial relevance: S. uvarum has been an
interesting biotechnological tool for the production of beer using low fermentation, resulting
in production of high amounts of surplus brewers' yeast, which is commonly discarded. Beta
glucan and MP obtained from spent brewers' yeasts have presented interesting biological
properties, which could be applied for food production and conservation. Present study
provides novel and valuable information concerning the viability of a followed method to
extract beta glucan and MP from the cell wall of spent brewers' yeast (S. uvarum) discarded
after fermentation processes, chiefly about the specific isolation of MP using an additional
step in a non-degrading procedure that included sonication and proteolysis to extract betaglucan. The obtained MP revealed interesting emulsifying and stabilising properties and its
use for the formulation of mayonnaise had no negative effect on the sensory properties of
the product during refrigerated storage.
beta, brewers' yeast, by-product, extraction, food, glucan, production, properties, protein,
quality
[139687]
BIOFLOCCULANT PRODUCTION BY A CONSORTIUM OF TWO BACTERIAL
SPECIES AND ITS POTENTIAL APPLICATION IN INDUSTRIAL WASTEWATER AND
RIVER WATER TREATMENT.
Cosa, S. and Okoh, A.
Pol. J. Environ. Stud., 2014, 23(3), 689-696.
The bioflocculant production potentials of a consortium of 2 marine bacterial species
belonging to the Oceanobacillus and Halobacillus genera, isolated from sediment samples
of Algoa Bay in the Eastern Cape Province of South Africa, were assessed. Cell free culture
broth of the consortium had a flocculating activity of 98.3%, which is higher than those
of pure cultures of the individual species. The purified bioflocculant was more efficient
(optimum dose 0.2 mg/ml) in the flocculation of kaolin suspension (4 g/litre) compared to
polyelectrolyte (optimum dose 0.3 mg/ml) and alum (optimum dose 1 mg/ml), which are
both commercially available coagulants. A neutral pH condition and the presence of calcium
cation resulted in optimum activity of the bioflocculant. Also, the purified bioflocculant
removed chemical oxygen demand (COD) in brewery wastewater, dairy wastewater and
river water at efficiencies of 99.7, 99.9 and 63.5% respectively and reduced their turbidity
42
BREWERY CO-PRODUCTS
by 93.9, 88.3 and 98.6% respectively. Composition analysis revealed the bioflocculant to be
mainly polysaccharide with an amorphous-crystal-like structure. FUR spectra revealed the
presence of carboxyl, hydroxyl and amino groups in its thermo-stability test, suggesting a
thermostable bioflocculant.
additive, bacteria, biosynthesis, brewery, COD, composition, effluent treatment,
flocculation, performance, properties, removal
[139702]
NEW BELGIUM CASE STUDY: ANAEROBIC MEMBRANES FOR PROCESS WASTE
TREATMENT - ARE BREWERIES READY FOR MEMBRANES? CAN THEY REALLY
SAVE YOU MONEY?
Rynders, T. and Weaver, B.
A growing number of microbreweries may be soon facing industrial discharge surcharge
fees as they expand to meet higher demands for their beers. Brewers have long resisted
the capital expenditure and operation complexity required to operate a biological digester
to provide process waste pretreatment. New membrane technology entering the anaerobic
marketplace is potentially offering a more palatable solution for many middle-sized to large
microbreweries facing process waste pretreatment requirements. CDM Smith and New
Belgium Brewing are collaboratively evaluating the effectiveness, reliability and robustness
of anaerobic membrane bioreactor (AnMBR) technologies available in the marketplace. The
driver for this study is that the current leading pretreatment technology used in the brewing
industry, upflow anaerobic sludge blanket (UASB) style digesters, has high operating costs
and limitations with certain process waste flows, such as trub, hops and yeast. Additionally,
these digesters can only yield 70 to 90% chemical oxygen demand (COD) reduction of the
process waste flow. This moderate COD reduction typically means aerobic treatment of the
UASB discharge is still required (and aerobic treatment is space- and energy-intensive,
is prone to upsets and can cause odour issues). A pilot-scale evaluation, intended to test
whether the AnMBR-style digester is sensitive to a broad spectrum of brewery waste flows
(including various solids that are difficult and expensive to separate from the brewery
process waste flows), is described. Both submerged and pressurised membrane systems
are compared and quantified with regard to ease of operation, quality of the treated effluent
and cleaning requirements. The AnMBR technology also may provide increased biogas
production, which can lead to much quicker capital investment paybacks and significant
overall brewery reduction of fossil fuel energy sources. An additional benefit of considering
AnMBR technology for breweries is the possible production of high-quality reuse water
(filtrate) from the ultra-filtration (UF) membranes. The effluent quality from membranes can
be sufficient to be used to offset process water consumption. Although not intended to offset
product water use, non-potable water use can be significant at a brewery. This could result
in significantly lowered water to product ratios at breweries. Facts and figures presented
here are based on data gathered in spring 2014 at the New Belgium (Fort Collins, Colorado)
brewery during pilot-scale testing at its existing process water treatment plant. Various
vendor technologies are expected to be tested in parallel for direct cross-comparison.
anaerobic, brewery, costs, effluent treatment, equipment, filtration, fuel, gas, membrane,
prospect, recovery, research development, waste, water
[139746]
SPENT CAKE RECYCLING.
Welford, A.
43
BREWERY CO-PRODUCTS
Historically, spent kieselguhr filter cake sludge recycling was primarily driven by financial
implications, but now, with rising public awareness of global warming, carbon reduction
targets in many countries and the sustainability of products being used as best practice (as
well as as a sales tool), the need to reduce, recycle and/or re-use by-products produced
on site is high up on most sites lists of priorities. EP Minerals LLC (the author's employer
at the time of writing) has taken an active role in supporting its customers to help them find
and use fully auditable, local recycling operations. Using a project plan, detailed analysis in
certified laboratories and meetings with the local regulators, the company has set up fullscale trials and been able to measure the benefits of using spent cake in these recycling
operations independently. With compost, a 10% addition of spent cake mixed with shredded
yard debris and food waste reduced the ammonia content of the compost by nearly 1000
mg/kg, while still achieving the regulatory requirements and producing a market-quality
product. With land application, by working with an independent agronomy company and
running extensive replicated trials, over 10 acres in size, it was found possible to identify
the maximum economic return point for application rates (2500 lb/acre in this particular
instance). The above work has allowed highlighting of greenhouse gas emission reductions
from 205 MT (carbon dioxide equivalent) for one small customer to over 9000 MT (carbon
dioxide equivalent) for a large processor. With this background recycling work completed,
the company is now looking at the viability of various re-use options with full knowledge of
all the regulatory and engineering hurdles involved.
brewery, by-product, costs, economisation, efficiency, filtration, kieselguhr, prospect,
recycling, research development, waste
[139747]
WASTE-TO-ENERGY BIOMASS BENEFITS AT SIERRA NEVADA BREWING
COMPANY.
Bachman, T.
Symbiont was retained by Sierra Nevada Brewing Company (SNBC) to provide a turnkey
wastewater pretreatment facility for its new brewery. The new brewery is located on a
green field site in Mills River, North Carolina. SNBC is a leader in practising sustainability
in the beverage and food manufacturing industries. Symbiont is providing several unique
solutions to waste management for this project. One unique aspect is that Symbiont is
utilising a 2-phase anaerobic digester for the biological treatment of high-solids waste
streams, such as spent grains and surplus yeast. This treatment process is intended to
eliminate the volume of solids that needs to be disposed of off site and should increase the
volume of biogas produced. (The biogas, which can be used as a substitute for fossil fuel
gas, is considered a source of renewable energy.) The biogas is then used in 2 x 200 kW
microturbines to generate electricity. Excess biogas is used in a boiler to heat the digester
and by boilers at the brewery to generate steam for brewing beer. Symbiont developed the
design utilising 3-dimensional modelling. Symbiont executed this project utilising design
build to reduce the schedule and provide a performance guarantee. This project qualified for
funding from several sources for renewable energy. Information is presented about a unique
treatment process to treat all waste and create renewable energy.
anaerobic, brewers' yeast, brewery, by-product, decomposition, effluent treatment, energy,
equipment, fuel, gas, production, spent grains, waste, water
[139753]
44
PACKAGING
PACKAGING
FILLING 4.0 - THE FLEXIBLE FUTURE? [In German]
Flad, S.
Brauwelt, 13 June 2014, 154(24/25), 732-734.
The application to the beverage industries (including brewing) and especially to beverage
packaging of the concept "industry 4.0", which relates to the new generation of industrial
facilities using production management, product and process monitoring and process control
systems based on advanced electronic communication and data processing technologies
(especially those relating to the Internet), is described and discussed. Topics covered include
the integration of equipment, storage systems and operating media into "cyber-physical
systems" (CPS). These are systems with software integrated into their hardware which
perceive their working environment using sensors and influence it using devices under
their control, which evaluate and store recorded data and interact with both the physical
and the digital worlds, which are connected with one another and with digital networks
via digital communication channels, which utilise services that are globally available and
which possess human/machine interface facilities. In the context of consumer product
manufacturing, such systems should in principle allow much greater efficiency and flexibility
than has hitherto been possible, including the ability to produce very small batches (or even
single items) to individual customers' specifications at a cost per unit not much higher than
that of the mass production of standardised articles of the same general type. In the context
of the beverage industries, these concepts are exemplified by the recent introduction,
by 3 different manufacturers, of electronically controlled machines for printing branded
decoration and product information directly onto beverage containers (the first commercially
marketed versions are intended only for decorating PET bottles, but the application of such
technology to cans and glass bottles has also been demonstrated). These machines have
the flexibility to change the details of the decoration as required, even to the extent of
applying different individual markings by which every single container in a production batch
can be visually distinguished from all the others in the same batch, while also significantly
reducing the cost of production through the elimination of labels and labelling wastes. A
proposal for a research project intended to develop further concepts for the application
of similar principles to beverage container filling, being planned at the time of writing by
2 departments of the Technical University of Munich and also involving other research
institutions, is also outlined. The expression "industry 4.0" is derived from the idea that the
introduction of these technologies is the fourth in a series of fundamental transformations
of industry in general. According to this concept, the first of these transformations was the
original Industrial Revolution, when industries began to be mechanised using water power
and steam engines, during the 18th and early 19th centuries, while the second was the
development of the production line system for manufacturing mass-produced consumer
goods and of the industrial utilisation of electricity in the late 19th and early 20th centuries
and the third was the introduction of programmable electronic process automation since
the 1970s.
automatic, beverage, communication, container, data processing, equipment, filling,
management, packaging, planning, process control, production, prospect
[139648]
EMPTY BOTTLE INSPECTION AND CONVEYOR CONTROL FROM A SINGLE
SOURCE. [In German]
Brosch, B.
Fluessiges Obst, July 2014, 81(7), 310-312.
45
PACKAGING
The recent refurbishment of a refillable glass bottling line at the brewery of Zwiefalter
Klosterbraeu, at Zwiefalten in the Upper Swabia district of southwestern Germany, is
described together with the functional features, performance characteristics, etc., of the
new items of equipment. These include a BBull Technology "Multikon EBI" empty bottle
inspector, as well as an automatic control system, linked to the inspector, which adjusts
the speed of the conveyor going past the inspector so as to maintain the correct spacing
between individual bottles, thereby ensuring that the inspector has room to look at each
bottle from all sides.
bottle inspector, bottling line, conveyor, equipment, process control
[139708]
BEVERAGE EQUIPMENT AT INTERPACK. [In German]
Arndt, G.
Brauwelt, 26 June 2014, 154(26), 788-791.
Packaging equipment and related items, suitable for beverage industry use, which were
shown by many different manufacturers at the Interpack 2014 exhibition in Dusseldorf, are
reviewed. Product categories covered include (1) machines for assembling multipacks, trays,
bulk cartons, etc., of bottled and/or canned beverages, (2) depalletisers and palletisers,
including robots which can be programmed to act in either or both of these capacities, (3)
pallet load wrapping and binding machines, (4) conveyors and conveyor accessories, (5)
labelling machines, (6) product marking printers (for applying batch codes, predicted shelf
life expiry dates, etc., to containers, labels and/or outer packaging), (7) container inspectors
and (8) hardware components and software packages for process and product monitoring
and process control systems, suitable for packaging lines.
equipment, exhibition, packaging, survey
[139730]
HEAT TRANSFER ANALYSIS OF PASTEURIZATION OF BOTTLED BEER IN A
TUNNEL PASTEURIZER USING COMPUTATIONAL FLUID DYNAMICS.
Bhuvaneswari, E. and Anandharamakrishnan, C.
Innovative Food Sci. Emerging Technol., June 2014, 23, 156-163.
Beer is one of the most widely consumed alcoholic beverages in the world. Pasteurisation is
an important unit operation in beer processing that inactivates the spoilage microorganisms
present in beer, thereby extending its shelf life. It is difficult to determine the temperature
profile and slowest heating zone (i.e. minimum heating region) inside the bottle during
industrial scale tunnel pasteurisation. Computational fluid dynamics (CFD) modelling can
be used as a tool to determine the temperature distribution pattern inside the bottled beer.
This study is unique in terms of using the actual thermophysical properties of beer, unlike
in earlier published works. Further, CFD simulation prediction of the temperature profile in
the bottled beer was validated with experimental measurements. The study was extended
to investigate the effects of different zones' temperatures on inactivation of Saccharomyces
cerevisiae, the most common beer spoilage organism. A tunnel pasteuriser with 7 zones
was selected to study the temperature profile inside the bottled beer and found to be in
good agreement with the published temperature profiles in different zones. In addition, the
effectiveness of pasteurisation was investigated in terms of pasteurisation unit (PU) ratings
and the resultant PU value (15 to 30 PU) was adequate for achieving the maximum sterility
of beer. Industrial relevance: In recent years, a rapid development in the application of CFD
in food processing operations has been witnessed. The main need for CFD analysis of
pasteurisation is to determine the uniform and effective heat distribution inside the bottled
beer and to examine the position of slowest heating zone (SHZ). Relatively few works have
been published which relate to applications of CFD during beer pasteurisation. However,
46
PACKAGING
all the studies were performed with water as a model fluid. So far (to the best of the present
authors' knowledge, up to the time when this paper was submitted for publication) no work
has been published on the CFD simulation during the pasteurisation process in bottled
beer by using the thermophysical properties of beer. Hence, the present study was aimed
at investigating the temperature distribution inside the beer bottle during the pasteurisation
process and in each zone of the industrial tunnel pasteuriser. This model can be used for the
brewery industry to ensure that the required pasteurisation temperature has been reached
inside the beer bottle when conveyed through a tunnel pasteuriser. This is essential to
render a safe product with extended shelf life to the consumers.
beer, experimentation, glass bottle, heating, inactivation, microorganism, model
simulation, pasteurisation unit, performance, tunnel pasteurisation
[139686]
FLASH PASTEURIZATION - ADVANTAGES, WEAK POINTS, REMARKABLE POINTS.
Fischer, H.
Flash pasteurisation is one possibility to extend the shelf life of beverages like beer.
Especially with cloudy beers, additional adjuncts (like fruit particles) and long distribution
channels, flash pasteurisation is a common way to ensure the longer shelf life stability
requested by purchasers. This presentation looks at the technological and technical basics
and touches on critical design issues and typical challenges.
beer, flash pasteurisation, performance, quality, stability, survey
[139722]
TESTING OF PASTEURISATION FACILITIES. (See also Entry No. 138481). [In
German]
Dammann, A., Schwarzer, K. and Schneider, J.
Brauwelt, 3 July 2014, 154(27/28), 821-824.
The methods hitherto generally used to evaluate the microbiological decontamination
performance of flash pasteurisers are described and their various deficiencies are discussed
on the basis of a review of the literature. The development of a new testing method, intended
to eliminate these shortcomings, is also described together with trials in which the method's
advantages were demonstrated. It is based on the use of a chemical reaction (namely the
hydrolysis of sucrose by nitric acid), the rapidity of which is temperature-dependent, as
a temperature/time indicator (TTI). The intensity (expressed in pasteurisation units (PU))
of the heat treatment to which the medium flowing through the pasteuriser is exposed
is calculated from the amount by which the sucrose content of a test solution, originally
containing known concentrations of sucrose and nitric acid, is decreased when the solution
is run through the pasteuriser under industrial conditions. The calculation also requires the
determination of the time taken by the treated medium to pass through the pasteuriser,
which is achieved by installing an injection port at the upstream end of the pasteuriser and
an electrical conductivity sensor at its downstream end. When water is then run through
the pasteuriser, the duration of exposure to heat can be determined by measuring the time
elapsed between the injection of a sodium chloride solution at the pasteuriser's inlet and
the detection of the salt by the conductivity sensor at the outlet. The initial sucrose content
of the test medium should be such as to give it physical properties (density, viscosity, etc.)
as similar as possible to those of the product for which the pasteuriser is to be used. For
instance, if the product to be pasteurised is beer, the test solution should have a sucrose
content of about 5%. The combination of the TTI test with the salt transit time test is stated to
give a much more reliable indication of the intensity and duration of flash pasteurisation than
47
PACKAGING
was obtainable by the methods previously in general use. The effectiveness of the degree
of pasteurisation calculated from these results can be determined by measuring the rate at
which a suitable test microorganism is inactivated by a heat treatment of the same intensity
and duration as was indicated by the results of the pasteuriser tests.
analysis, chemistry, computation, flash pasteurisation, heating, hydrolysis, pasteurisation
unit, sucrose, temperature, time
[139735]
CORROSION AND OPTIONS FOR REDUCING IT IN ENERGY EFFICIENT STAINLESS
STEEL PASTEURIZERS.
Duff, D. and Wright, A.
Highly efficient pasteurisers can create corrosion problems even when tunnel pasteurisers
are constructed from "304" stainless steel. Total organic carbon (TOC) levels increase
over time when pasteuriser water consumption is low, as in the case of highly efficient
pasteurisers. This creates a buildup of chloramines that eventually leads to destruction of
the oxide layer which protects the stainless steel from corrosion. The vapour areas of the
tunnel pasteuriser (areas above the water line or areas not continuously in contact with
pasteuriser water) then begin to show signs of corrosion in high-TOC environments. This
presentation describes the options available to eliminate or reduce TOC levels and covers
the most effective ways to clean and restore the corroded areas of the pasteuriser and
recondition those surfaces so that they are adequately protected from further degradation.
chlorine, cleaning, corrosion, costs, damage, disinfection, economisation, efficiency,
energy, maintenance, pasteuriser, recycling, water
[139749]
EVERYTHING MADE OF METAL. [In German]
Brosch, B.
Brauwelt, 13 June 2014, 154(24/25), 746-747.
The history, activities, production facilities, products, etc., of the metal container
manufacturing firm of Kleemann, based in Karlstein, Bavaria, are described. The company's
products include 5 litre "party kegs" for beer.
keg, production
[139710]
"FULLY IN THE CAN". [In German]
Lebok, U.
Brauwelt, 26 June 2014, 154(26), 776-778.
The recent revival of the German market for canned beverages, especially beer, is
described and discussed. Canned beer almost disappeared from Germany following the
introduction in 2003 of legislation which imposed a consumer deposit on cans and other
single trip beverage containers. The purpose of this law was, firstly, to ensure that single
trip containers would be collected and recycled after use and, secondly, to raise the retail
price of single trip packaged beverages (in order to remove their economic advantage over
beverages in refillable containers, as the latter were preferred on environmental grounds by
the politicians responsible for the legislation). In the author's opinion, the revival of canned
beverages in Germany has been brought about by the same factors which have made
them highly popular in many other countries, such as convenience, relatively light container
weight and the fact that cans are much less easily damaged than glass bottles.
beer, beverage, can, market, survey
[139726]
48
MICROBREWING
PROPER KEG SPEAR MAINTENANCE WITH REGARDS TO SAFETY OF

PERSONNEL AND EQUIPMENT.
Grantham, K.
Proc. Master Brew. Assoc. Am, Chicago, 2014 (abstract published online - PowerPoint
With the growing number of breweries in the United States there has been a sharp increase
in the number of people involved in keg maintenance. Some of these people have been
properly trained and some have not. Many craft brewers come from the home-brewing
market and often bring unsafe practices with them. Given the fact that beer kegs are under
pressure, there are certain safety practices that must be followed to avoid catastrophe.
Personnel should be properly trained and the correct tools should be used to perform proper
keg maintenance. There are also filling-machine preventive maintenance practices that
should be followed to ensure the maximum life of the keg spear. Machines out of tolerance,
causing damage to the carbon dioxide valve, account for approximately 90% of leaking
keg spears. The remainder is from damaged kegs coming back from the market, improper
spear installation or subjection to improper temperatures and concentrations of chemicals
used in cleaning. By implementing a few preventive maintenance practices, a brewery can
eliminate or greatly reduce the amount of lost beer related to these issues, as well as protect
its reputation in the marketplace.
costs, damage, economisation, education, equipment, keg, maintenance, personnel,
safety
[139750]
MICROBREWING
BURTON'S TINIEST... A VISIT TO STUART GATES' LITTLE WORLD OF BREWING.
Putman, R.
Brew. Distill., Aug. 2014, 10(8), 47-49.
The history, equipment, materials, methods, products, etc., of Gates Burton Brewery, a very
small microbrewing enterprise in the famous brewing town of Burton upon Trent, in central
England, are described. Its proprietor, Mr. Stuart Gates, worked for many years, in various
capacities, in one of the town's large breweries while also developing his skills as a home
brewer. After retiring from his last industrial position in 2010, he decided to turn his hobby
into a business and in June 2011 opened a commercial microbrewery at his home. The
original brewhouse plant (still in use when the author visited the premises before writing
this paper) had a maximum wort output of 1 UK barrel per brew and, with only 1 fermenter,
the brewery produced only 100 barrels in 2013. New brewhouse vessels, with 3 times the
capacity of the old ones, were about to be installed when this paper was written, but the
capacity of the fermenter is expected to limit production to no more than 150 barrels/year
(albeit with fewer brews).
beer, brewery, microbrewing
[139610]
EXPLORING BAJA CALIFORNIA'S THRIVING BEER SCENE.
Keyser, C.
What is now the state of California in the USA was once the northern part of the Spanish
colonial province of the same name, the southern part of which is now the state of Baja
California in Mexico. The latter has recently become one of the main centres of a Mexican
"craft" brewing movement, similar in many respects to that in the USA, the development of
which appears to have been facilitated by the fact that there has long been much cross-
49
BEVERAGES
border communication, business and social contact between the 2 Californias. In fact, one
of the first "craft" brewing firms in Baja California, the Baja Brewing Company, was started
in 2007 by persons from the USA who had come to live in Mexico but were dissatisfied
with mainstream Mexican beer, while the founders of another, Cerveceria Insurgente
(established in 2010), are Mexicans but were educated in the USA. It is also noted that the
prospects for further growth in "craft" brewing in Mexico have been significantly improved
by a legal ruling in 2013 which has imposed strict limits on the use of exclusive supply
contracts by the 2 largest brewing concerns in Mexico, namely Grupo Modelo (owned by
Anheuser-Busch InBev (AB InBev)) and Cerveceria Cuauhtemoc Moctezuma (owned by
Heineken), to forbid their trade customers to sell other companies' beers, thereby opening
much of the Mexican beer trade to smaller brewing firms which were formerly excluded from
most retail outlets by such contracts.
beer, brewery, brewing industry, microbrewing, survey
[139620]
BEVERAGES
DIVERSE AND INNOVATIVE. BEER-BASED BLENDED BEVERAGES WITH GREAT
FUTURE POTENTIAL. [In German]
Kerschbaumer, C.
The growing popularity and increasing stylistic diversity (especially in the nature of the
nonbeer component) of beer-based blended beverages in various European countries are
described. Also described is a range of ingredients, based on concentrated fruit juices or
derivatives thereof, for use in such products. These ingredients were developed and are
made and marketed by a company named Austria Juice (the author's employer at the time
of writing).
beer, beverage, blending, extract, fruit, juice, production, shandy
[139565]
INFLUENCE OF FERMENTATION TEMPERATURE AND SOURCE OF ENZYMES ON
ENOLOGICAL CHARACTERISTICS OF RICE WINE.
Liu, D., Zhang, H., Xu, B. and Tan, J.
J. Inst. Brew., 2014, 120(3), 231-237.
Traditional Chinese fermented rice beverage (here called "rice wine") samples were
produced with 4 sources of saccharifying enzymes and with 3 fermentation temperatures.
Key oenological variables (including ethanol, the main sugars, glycerol and organic acids)
were measured by HPLC at the end of primary fermentation (4 days) and at the end of the
postfermentation period (40 days). The results showed that both source of enzymes and
temperature had significant effects on the main flavour compounds. Ethanol varied initially,
but its final concentration showed a weak dependence on the treatments. Faster starch
hydrolysis led to higher initial sugar concentrations, but lower final sugar and higher final
glycerol concentrations. Production of organic acids (lactic acid and acetic acid), in particular,
depended on the fermentation temperature. The results provide insights into the rice wine
fermentation process as affected by different enzymes and fermentation temperatures.
beverage, composition, enzyme, fermentation, properties, quality, rice, saccharification,
temperature
[139584]
BEER-BLENDED BEVERAGES IN FOCUS. [In German]
Brauwelt, 3 July 2014, 154(27/28), 813-814.
50
BEVERAGES
Figures for the total sales volumes of beer-based blended beverages in Germany (broken
down by states), as well as for the quantities of such beverages sold by 21 individual German
companies, in 2012 and 2013 are presented in tabular form. The recent development,
situation at the time of writing and near future prospects of the German market for shandy
and other similar products are briefly discussed.
beer, beverage, blending, market, sales, shandy, statistics
[139732]
BREWING BEER VS. BREWING SAKE - WHAT MAKES THE DIFFERENCE.
Kattein, U. and Ishiwatari, M.
available).
Sake is the traditional alcoholic beverage of Japan. It comes in several different varieties
and was first made at least 2000 years ago. Since then, sake has played an important role
in Japanese culture and history. From its origins as the "drink of the gods" to its current
status as one of the most popular drinks in the country, the history of sake is steeped
in tradition, innovation and custom. Similar to beer, which presumably has its origins
in steeped breads made with cereals, the original source of sake was steamed rice, a
staple food in Japan. It must be assumed that in both cases some remains of dishes
were forgotten and over a few days with high humidity and convenient temperatures,
microorganisms could affect the carbohydrates and produce low amounts of alcohol. During
the centuries, with continuous improvements, the contemporary high-quality characteristics
of beer and sake were achieved. Although sake often is designated as "rice wine", the
production facilities are called breweries. The technology used is completely different from
beer production, however, due to the fundamental disparities of the raw materials. Finished
rice has no enzymes (only natural starch) and is not suitable for fermentation. So, first an
artificial saccharification is performed by adding Aspergillus oryzae to steamed rice. After
a few days, enzymes produced by this microorganism have modified some starch to low
molecular carbohydrate, whereupon yeast and water are added and a starting culture for
final fermentation is fashioned. A few days later, the starter is mixed with additional steamed
rice and water to the final mash. Over the next weeks, both enzymes of fungi and yeasts
perform further modifications, the so-called "parallel combined fermentation", until the
desired alcohol content is achieved. After filtration, pressing miscellaneous finings follow
until the final product is ready to be bottled. This paper describes the sake brewing process
in detail and the fundamental differences from the production of beer. Additional information
is given using several pictures and clips taken during a visit in a sake craft brewery in Kyoto,
Japan.
Aspergillus, beer, brewing, enzyme, fermentation, mashing, production, rice,
saccharification, sake
[139757]
RENAISSANCE IN THE LONG TERM? THE MALT-BASED SOFT DRINK SEGMENT
CONVINCES THROUGH SALES FIGURES. [In German]
Nnning, J.
The recent rapid growth in sales in Germany of a category of malt-based soft drinks,
commonly called "Fassbrause" (which literally means something like "cask sherbet"), is
described and the question of the long-term economic viability of the category is discussed.
These beverages are broadly similar in style to conventional carbonated soft drinks, but
are made using malt extract (instead of the usual refined sugar syrup) and therefore have
some characteristics reminiscent of beer or of the traditional nonalcoholic malt beverages,
51
BEVERAGES
based on unfermented wort, called "Malzbier" or "Malztrunk" in German. Moreover, they

can easily be made using beer brewing equipment, which has induced a number of
brewing companies to introduce them in response to declining beer sales, in order to utilise
production capacity which would otherwise be surplus to these companies' requirements.
The original "Fassbrause" was invented in Berlin in 1908 and, for about a century, remained
a local speciality, produced on a small scale and little known outside the district centred
on its home city. This situation changed dramatically in 2010, when the Gaffel Brewery
in Cologne launched its own brand of "Fassbrause", which proved remarkably successful
and has maintained a high rate of sales growth up to the time of writing. Other enterprises
(mainly also brewing companies) then launched more or less similar products, many of
which have likewise proved highly successful. However, some of the products described
as "Fassbrause" are of a different character from the original, being in fact nonalcoholic
shandies (i.e. blends of alcohol free beer with conventional soft drinks). The state of the
market for both of these product categories in Germany at the time of writing is briefly
discussed.
extract, history, malt, market, production, prospect, soft drink, survey
[139567]
JUICE AND NECTAR LOSE AGAIN. [In German]
Brauwelt, 5 June 2014, 154(23), 690-691.
Figures for the volume and value of fruit juices and processed nonalcoholic fruit beverages,
sold by 18 named German companies in 2012 and 2013, are presented in tabular form.
The volume table includes separate figures for sales in Germany and exports as well as
total sales. The situation in the German market for nonalcoholic fruit beverages is briefly
described.
fruit, juice, sales, statistics
[139640]
ALLEVIATION OF STUCK WINE FERMENTATIONS USING SALT-PRECONDITIONED
YEAST.
Logothetis, S., Nerantzis, E.T., Tataridis, P., Goulioti, A., Kannelis, A. and Walker, G.M.
J. Inst. Brew., 2014, 120(3), 174-182.
The influence of salt (sodium chloride) on the cell physiology of wine yeast was investigated.
Cellular viability and population growth of 3 wine-making yeast strains of Saccharomyces
cerevisiae and 2 non-Saccharomyces yeast strains associated with wine must microflora
(Kluyveromyces thermotolerans and K. marxianus) were evaluated following salt pretreatments. Yeast cells growing in glucose defined media exposed to different sodium
chloride concentrations (4, 6 and 10% w/v) exhibited enhanced viabilities, compared with
nontreated cultures, in subsequent trial fermentations. Salt "preconditioning" of wine yeast
seed cultures was also shown to alleviate stuck and sluggish fermentations at the winery
scale, indicating potential benefits for industrial fermentation processes. It is hypothesised
that salt induces specific osmostress response genes to enable yeast cells to tolerate the
rigours of fermentation better, particularly in high sugar and alcohol concentrations.
culture medium, dosage, fermentation, grape, must, performance, physiology, production,
propagation, sodium chloride, viability, wine, yeast
[139576]
CASHEW FENNY FROM GOA.
Henriques, R.
Brew. Distill., Aug. 2014, 10(8), 42-43.
The history, production process, quality characteristics, etc., of cashew fenny, a spirit
52
BEVERAGES
indigenous to Goa, one of the constituent states of India (on the west coast of the country),
are described. It is distilled from the fermented extract of the cashew apple, a so-called
"false fruit" which is produced by the cashew nut tree and encloses the top of the shell of
the growing nut, the rest of which extends downwards below the fruit as it hangs on the tree.
As the cashew apple is very easily damaged and therefore cannot be readily transported,
it is utilised locally, mainly for spirit production. After removing the nuts, which are sold for
food use, the cashew apples are crushed and their juice is fermented, usually by the wild
yeasts naturally present on the fruit, for 3 to 4 days. It is then distilled, using traditional
copper "pot" stills (usually heated by a wood fire). A single-stage distillation results in a
product called urrak, which typically contains about 18% alcohol by volume (similar to some
strong wines and even a few very strong beers) and can be consumed as a beverage
in its own right. However, most of the output of urrak is blended with freshly fermented
cashew apple juice and redistilled to make fenny, a much stronger spirit (typically about
45% ABV). It was traditionally bottled immediately after distillation and briefly matured in the
bottles before consumption, but in recent years enterprises have been established which
buy the new spirit from the distilleries, blend batches from different sources to create a more
consistent product and sometimes mature it in wooden casks and/or subject it to a further
distillation with the addition of flavouring ingredients (usually local spices). Also described
here is the highly unusual manner in which the production of fenny is taxed, which is a
legacy of Portuguese colonial rule (Goa had been occupied by Portugal for over 450 years
before it was politically united with the rest of India in 1961), whereby the state is divided
into about 2000 cashew growing zones and, at the beginning of each year, the Goa state
government's excise department holds an auction in which licences to process the cashew
apples, ferment their juice, distill urrak and/or fenny and market these spirits are sold to the
highest bidder. Each licence is valid for a single zone for a single year, so that at any given
time, there are as many distilling enterprises operating as there are zones, but the identity
of the licence holders changes over time as different individual entrepreneurs succeed in
buying licences. The advantage of this system is that since the state government obtains
its revenue in advance, there is no need for the complex and expensive monitoring and
regulatory systems required elsewhere to ensure that taxes are paid on alcoholic beverages
when payment does not fall due until a later stage of production, or until after the beverages
are sold. However, the distilling enterprises are required to report their production volumes
to the excise department, which uses each year's output figures as a basis for setting the
minimum price at which the bidding for the following year's licences is to start.
distillation, equipment, fermentation, fruit, history, juice, legislation, tax
[139609]
CHANGES IN THE PROFILE OF VOLATILE COMPOUNDS AND AMINO ACIDS
DURING CIDER FERMENTATION USING DESSERT VARIETY OF APPLES.
Ye, M., Yue, T. and Yuan, Y.
Eur. Food Res. Technol., July 2014, 239(1), 67-77.
In China, the production of apples is very large, even producing a surplus. Developing cider
is becoming an important and promising segment of the fruit industry. Fuji apples, a most
popular dessert variety in China, were employed to produce cider. Timely monitoring during
the fermentation process was conducted by recording the changes in yeast biomass, total
sugar content, reducing sugar content, total acidity, yeast assimilable nitrogen, total phenols
content, amino acids and volatile compounds. The sugar and nitrogen compounds were
consumed smoothly during fermentation. A variety of volatile compounds were detected
in the fermenting must, mainly including 8 higher alcohols, 14 esters, 6 fatty acids, 3
aldehydes, 1 ketone, 1 volatile phenol and 3 terpenes. Their content changed dynamically
53
MICROBIOLOGY
throughout the fermentation process. The sensory evaluation revealed a good acceptance
of the cider. The results showed that Fuji apples are good raw material for cider and have
the potential to be widely used in the Chinese cider industry.
amino acid, analysis, apple, cider, composition, fermentation, juice, properties, quality,
variety, volatile compound

[139676]
MICROBIOLOGY
MONITORING OF THE PROKARYOTIC DIVERSITY IN PIT MUD FROM A LUZHOUFLAVOUR LIQUOR DISTILLERY AND EVALUATION OF TWO PREDOMINANT
ARCHAEA USING qPCR ASSAYS.
Luo, Q., Liu, C., Wu, Z., Wang, H., Li, W., Zhang, K., Huang, D., Zhang, J. and Zhang,
W.
J. Inst. Brew., 2014, 120(3), 253-261.
Pit mud plays a crucial role in the production of the Luzhou-flavour liquor (a traditional
Chinese spirit, distilled from a fermented intermediate product which is obtained from
starchy raw material; the intermediate product is made in pits dug into the ground and
lined with so-called "pit mud", where enzymes produced by certain microorganisms perform
saccharification while other microorganisms ferment the resulting sugars). Its quality directly
determines liquor quality and yield. The aged pit mud produced good quality liquor but aging
pit mud did not. The aim of this work was to investigate the prokaryotic diversity of the aged
and aging pit mud from a Luzhou-flavour liquor distillery using molecular methods. Two
bacteria-specific and 2 archaea-specific 16S rRNA gene clone libraries were constructed
and analysed using amplified ribosomal DNA restriction analysis. A total of 273 clones were
studied, which resulted in 28 operational taxonomic units. Bacteroidetes and Firmicutes
predominated in both the aged and aging pit mud, but Synergistetes and Actinobacteria
were only detected in the aged pit mud. The family Methanosaeta dominated in the aged
pit mud, while the Methanosarcina predominated in the aging pit mud. These results
were confirmed using 2 genus-specific quantitative real time PCR assays. This research
distinguished microbial community structure in the aged and aging pit mud for the first time
and has laid an initial foundation for identifying good quality pit mud and for maintaining the
quality of pit mud.
analysis, beverage, fermentation, gene amplification, identification, microbiology,
microorganism, production, raw material, saccharification, spirits
[139587]
EVALUATION AND DEVELOPMENT OF AN ALTERNATIVE ANALYSIS METHOD FOR
RAPID DETERMINATION OF YEAST VITALITY.
Mller-Auffermann, K., Silva, W. Hutzler, M. and Jacob, F.
Brew. Sci., 2014, 67(5/6), 72-80.
Brewers' yeast has a significant impact on the taste and quality of beer. It is thus necessary
to obtain reliable and operationally useful information of the organisms vitality. Methods
currently used are oftentimes very tedious and involve high expenditure. This research
work investigates whether and to what extent it is possible to determine yeast vitality with
less effort, using an automated laboratory device that records progression of gas formation
online by measuring pressure build-up. To be able to make optimal use of the equipment,
ideal test parameters such as test temperature, cell concentration, fermentation medium,
headspace volume and system settings were identified and described in detail. Based on
the parameters identified, direct comparisons with other established measurement methods
for determining yeast vitality followed, such as the fermentometer method according to
54
MICROBIOLOGY
Hlavek and the intracellular pH (ICP) measurement. The method developed here was
found to provide reliable, reproducible and comparable results that correlated directly with
the other methods. Based on these findings, some industrial-scale tests were carried out in
order to evaluate, fully, the potential of this analysis for process optimisation.
analysis, automatic, brewers' yeast, carbon dioxide, equipment, fermentation,
measurement, performance, physiology, pressure, prospect
[139657]
MONITORING OF IMPORTANT VIRUS AND VIROID INFECTIONS IN GERMAN HOP
(HUMULUS LUPULUS L) YARDS.
Seigner, L., Lutz, A. and Seigner, E.
Brew. Sci., 2014, 67(5/6), 81-87.
Viroids and viruses can cause significant loss of yield and quality in hops. Several viruses
are endemic in hop growing regions around the world but are tolerated because of high
costs of replanting. A major problem is that viroids and viruses cannot be controlled by
chemical plant protection measures. In addition, resistant hop cultivars are not available.
However, propagation of certified planting material, combined with a systematic replanting
and monitoring programme, can impede the spread of viruses and viroids. Monitoring
and close cooperation with plant health services are of utmost importance to detect and
eradicate, at an early stage, first sources of infection with pathogens that have potentially
catastrophic impacts on hop production. This is especially true with regard to Hop stunt
viroid (HpSVd) and Citrus viroid IV (CVd IV), 2 dangerous viroids which must not be
introduced in Germanys hop production. Therefore, monitoring was conducted from 2008
to 2013, comprising all German hop growing regions, to detect possible primary sources of
viroid infections. From 2011 onwards, in this monitoring tests for Hop mosaic virus (HpMV),
Apple mosaic virus (ApMV), Arabis mosaic virus (ArMV), Hop latent virus (HpLV) and
American hop latent virus (AHpLV) were included to elucidate the virus situation regarding
economically important hop viruses. Hop leaves from breeding yards, field trials and cultivar
collections from the Bavarian State Research Centre (LfL), from commercial hop gardens
and a propagation facility were tested by ELISA and RT-PCR. While viruses are widely
distributed, HpSVd has not been detected in Germanys hop industry. In the present study,
9 HpSVd findings from the hop germplasm collection in Huell in 2010 were the only ones in
a total of 1444 samples. This result suggests that eradication measures taken in 2010 were
successful. Tests for CVd IV began in 2013 on a small scale and to date this viroid has not
been detected in Germany. Monitoring is to be continued in 2014, with the main focus put
on HpSVd and CVd IV tests, providing knowledge for effective risk management of these
dangerous diseases.
analysis, detection, disease, hops, identification, survey, virus
[139658]
DEVELOPMENT OF MICROSATELLITE MARKERS FOR THE RAPID AND RELIABLE
GENOTYPING OF BRETTANOMYCES BRUXELLENSIS AT STRAIN LEVEL.
Albertin, W., Panfili, A., Miot-Sertier, C., Goulielmakis, A., Delcamp, A., Salin, F.,
Lonvaud-Funel, A., Curtin, C. and Masneuf-Pomarede, I.
Food Microbiol., Sept. 2014, 42, 188-195.
Although many yeasts are useful for food and beverage production, some species may
cause spoilage with important economic loss. This is the case of Dekkera/Brettanomyces
bruxellensis, a contaminant species that is mainly associated with fermented beverages
(wine, beer, cider and traditional drinks). To control Brettanomyces spoilage better, rapid
and reliable genotyping methods are necessary to determine the origins of the spoilage, to
assess the effectiveness of preventive treatments and to develop new control strategies.
55
MICROBIOLOGY
Despite several previously published typing methods, ranging from classical molecular
methods (RAPD, AFLP, REA-PFGE, mtDNA restriction analysis) to more engineered
technologies (infrared spectroscopy), there is still a lack of a rapid, reliable and universal
genotyping approach. In this work, 8 polymorphic microsatellites markers were developed
for the Brettanomyces/Dekkera bruxellensis species. Microsatellite typing was applied to
the genetic analysis of wine and beer isolates from Europe, Australia and South Africa. The
results suggest that B. bruxellensis is a highly disseminated species, with some strains
isolated from different continents being closely related at the genetic level. The study also
focused on strains isolated from 2 Bordeaux wineries on different substrates (grapes, red
wines) and for different vintages (over half a century). It was shown that all B. bruxellensis
strains within a cellar are strongly related at the genetic level, suggesting that one clonal
population may cause spoilage over decades. The microsatellite tool now paves the way for
future population genetics research of the B. bruxellensis species.
analysis, beer, contamination, detection, genetic marker, identification, microbiology, wild
yeast, wine, yeast strain
[139660]
USE OF PROPIDIUM MONOAZIDE FOR THE ENUMERATION OF VIABLE
BRETTANOMYCES BRUXELLENSIS IN WINE AND BEER BY QUANTITATIVE PCR.
Vendrame, M., Manzano, M., Comi, G., Bertrand, J. and Iacumin, L.
Food Microbiol., Sept. 2014, 42, 196-204.
Brettanomyces bruxellensis is a current problem in winemaking all over the world and
the question of whether B. bruxellensis has a positive or negative impact on wine is one
of the most controversial discussions in the world. The presence of live B. bruxellensis
cells represents the risk of growth and an increase in cell numbers, which is related to
the potential production of volatile phenols. In this work, the optimisation of a propidium
monoazide (PMA)-quantitative polymerase chain reaction (qPCR) method to enumerate
only viable cells was carried out using the standard strain B. bruxellensis DSMZ 70726. The
obtained detection limits were 0.83 log colony forming units (CFU)/ml in red wine, 0.63 log
CFU/ml in white wine and 0.23 log CFU/ml in beer.Moreover, the quantification was also
performed by reverse transcription quantitative PCR (RT-qPCR) and the results showed a
higher detection limit for all of the trials.
analysis, beer, contamination, detection, gene amplification, wild yeast, wine
[139661]
RAPID DETECTION AND IDENTIFICATION OF 30 BEER-SPOILAGE BACTERIA IN
ONE TEST.
Grnewald, C. and Hoffman, J.
available).
The detection and identification of beer spoilage bacteria by conventional methods in a
routine brewery laboratory is a time-consuming and laborious task. Real-time amplification
of genetic material by the polymerase chain reaction (PCR) using the "foodproof beer
screening kit" (made by BIOTECON Diagnostics, the authors' employer at the time of
writing) provides easy, fast and reliable results in 24 to 48 hours. BIOTECON Diagnostics
has developed a test based on PCR and the "LightCycler" technology from Roche. It allows
the detection of 30 beer-spoilage bacteria, including 12 single identifications, in just 1 test.
The method does not require any molecular biological skills from the user and is adjusted
to the routine laboratory, allowing a throughput of up to 32 or 96 samples (depending on
the instrument) per PCR run. Real-time PCR is performed on a "LightCycler" and uses
hybridisation probes and fluorescence resonance energy transfer (FRET) to detect the
56
MICROBIOLOGY
DNA amplification products. After the PCR run, the absence or presence of beer-spoilage
bacteria can be detected immediately. Subsequent melting curve analysis allows the user
to identify and differentiate bacteria from a positive result without any further hands-on time.
Differences in length, G-C content and base sequence make the signal obtained by melting
curve investigation distinct for nearly every probe-DNA combination. BIOTECON Diagnostics
thus provides a rapid and easy method for the screening of the most troublesome anaerobic
beer-spoilage bacteria, along with their subsequent identification.
analysis, bacteria, beer, contamination, detection, equipment, gene amplification,
identification
[139761]
EVIDENCE FOR A REVERSIBLE DROUGHT INDUCED SHIFT IN THE SPECIES
COMPOSITION OF MYCOTOXIN PRODUCING FUSARIUM HEAD BLIGHT
PATHOGENS ISOLATED FROM SYMPTOMATIC WHEAT HEADS.
Beyer, M., Pogoda, F., Pallez, M., Lazic, J., Hoffmann, L. and Pasquali, M.
Int. J. Food Microbiol., 16 July 2014, 182/183, 51-56.
Fusarium species are fungal plant pathogens producing toxic secondary metabolites such
as deoxynivalenol (DON), 15-acetyl-deoxynivalenol (15AcDON) and nivalenol (NIV). In
Luxembourg, the Fusarium species composition isolated from symptomatic winter wheat
heads was dominated by Fusarium graminearum sensu stricto strains (genetic 15AcDON
chemotype) between the years 2009 and 2012, except for 2011, when Fusarium culmorum
strains (genetic NIV chemotype) dominated the pathogen complex. Previous reports
indicated that F. graminearum sensu stricto (genetic 15AcDON chemotype) was also most
frequently isolated from randomly sampled winter wheat kernels (including symptomatic as
well as asymptomatic kernels) in 2007 and 2008. The annual precipitation (average of 10
weather stations scattered across the country) decreased continuously from 924.31 mm
in 2007 over 917.15 mm in 2008, to 843.38 mm in 2009, 736.24 mm in 2010, and 575.09
mm in 2011. In 2012, the annual precipitation increased again to 854.70 mm. Hardly any
precipitation was recorded around the time of wheat anthesis in the years 2010 and 2011,
whereas precipitation levels >50 mm within the week preceding anthesis plus the week post
anthesis were observed in the other years. The shift to genetic NIV chemotype F. culmorum
strains in 2011 was accompanied by a very minor elevation of average NIV contents (2.9
ng/g) in the grain. These data suggest that high NIV levels in Luxembourgish winter wheat
are at present rather unlikely, because the indigenous F. culmorum strains with the genetic
NIV chemotype seem to be outcompeted under humid in vivo conditions by F. graminearum
DON producing strains on the one hand and seem to be inhibited (even though to a lower
extent than DON producing strains) under dry in vivo conditions on the other hand.
contamination, cultivation, Fusarium, identification, microbiology, mycotoxin, production,
weather, wheat
[139667]
RAPID ROLL-UP DOORS: AN IMPORTANT CONTRIBUTION TO PLANT HYGIENE.
[In German]
von Rheinbaben, F., Riebe, O. and Werner, S.
Brauwelt, 3 July 2014, 154(27/28), 815-817.
The functional features of a novel type of door, intended to close and open the entrances
to hygienically sensitive rooms in food and beverage production and processing plants,
are described together with an evaluation of its hygienic characteristics. Its manufacturer
is not identified in this paper. It consists of a sheet of flexible material, the top of which is
attached to a roller above the doorway. The roller is turned by a reversible electric motor,
which both rolls the sheet up (wrapping it round the roller) to open the door and unrolls it
57
YEAST
to close the door. The bottom of the sheet is attached to a rigid bar, the ends of which fit
into guide channels in the doorposts, so that they slide up the channels when the door
is opened and down them when it is closed. Doors of a generally similar type have been
known for a long time, but the particular door described differs from older versions in being
specially designed to facilitate the thorough cleaning and disinfection of all its parts. The
outer casing which encloses the roller and its motor opens on hinges, completely exposing
all the working parts of the raising and lowering mechanism. The electrical and electronic
components are provided with sealed coverings, so that dirt and contaminants cannot get
into them and their exteriors can be washed, disinfected and rinsed without any risk of
damage. The fronts of the side channels can likewise be opened in order to clean their
insides and the bearings on the ends of the door's bottom bar. After cleaning, the casings
are left open until the parts inside them are dry. The hygienic characteristics of the described
door were evaluated in comparison with those of a broadly similar door of an older design,
from a different maker. Microbiological analyses were carried out on samples taken from
various parts of each of these doors, either by applying culture plates directly to the surfaces
of door components or by using swabs. Both doors had been installed in different food
factories over 6 months previously and, since their installation, had been routinely cleaned
and disinfected according to the procedures specified by their respective manufacturers. Of
the 34 samples taken from the old-style door, 13 tested positive for bacteria (some of these
contained high concentrations of bacterial species regarded as potential human pathogens)
and 5 tested positive for mould fungi (which formed thick coatings, clearly visible to the
naked eye, on some of the less easily accessible parts of the door mechanism). In contrast,
only 1 of the 42 samples taken from the new-model door (on the surface of the sheet, near
the bottom) tested positive for bacteria (a mixture of species, with a total count of only 26
colony-forming units (CFU)) and none of these samples tested positive for fungi, which
facts clearly demonstrated the superior hygienic quality of the design and construction of
the new door type. The implications of these findings for the food and beverage industries,
where hygienically sensitive areas must be closed off from the external environment and
the contamination of their doors or the vicinity of their entrances could facilitate the ingress
of microorganisms into these areas, are discussed.
comparative test, construction, design, equipment, hygiene
[139733]
YEAST
GENETICALLY MODIFIED YEASTS: CURSE OR BLESSING? [In German]
Fischer, S., Procopio, S. and Becker, T.
Brauwelt, 13 June 2014, 154(24/25), 735-737.
The manipulation of the genetic material of industrial yeasts, including brewers' yeasts, has
been widely practised for research purposes ever since the techniques for performing such
manipulations were invented. However, genetically modified (GM) yeasts are rarely used for
beverage fermentation (although 2 GM yeast strains are legally permitted to be used in wine
production in the USA and Canada) and their use is prohibited in most if not all European
countries. The classical form of genetic engineering, in which cloned and recombined genes
can be expressed in lifeforms unrelated or only distantly related to those in which they
originated, is widely regarded (especially in Europe) as unethical and potentially harmful
to humankind and/or the natural environment, so that its application to the production of
commercially marketed products might not be economically viable (because of the rejection
of such products by consumers) even in the absence of legal restrictions. The application to
industrial yeasts of a different form of genetic manipulation, producing what are called self-
58
YEAST
cloned organisms, is described and discussed. Self-cloning differs from classical genetic
engineering in that the subject organism's own natural genetic material is manipulated in
a targeted manner, in order to activate, increase, decrease or inactivate the expression
of specific genes, but no extraneous genetic material is introduced. While the restrictions
imposed by European Union legislation on the industrial use of GM organisms (GMOs)
created by means of classical genetic engineering do not, in theory, apply to self-cloned
organisms, in practice the industrial use of the latter has not been permitted in the EU
countries up to the time of writing. Self-cloned brewers' yeast strains with various properties
considered potentially very useful for industrial beer production (including the reduction
or elimination of diacetyl formation, the capacity to produce high concentrations of
antioxidants which could prevent or retard oxidative reactions detrimental to beer quality and
improvements in traits affecting the controllability of the timing and intensity of flocculation
or the formation and release of metabolic products which can influence the foam stability
of beer) have been created in laboratories, but their use in commercial breweries has
never been permitted. The potential benefits for the brewing industry of the application of
these and other self-cloned brewers' yeasts are described and discussed, together with the
reasons why their use has not yet been permitted and the need for further research into
various relevant matters, on the basis of a review of the literature.
brewers' yeast, DNA cloning, fermentation, genetics, performance, properties, selection,
survey, transformation, yeast strain
[139649]
A GONDWANAN IMPRINT ON GLOBAL DIVERSITY AND DOMESTICATION OF WINE
AND CIDER YEAST SACCHAROMYCES UVARUM.
Almeida, P., Gonalves, C., Teixeira, S., Libkind, D., Bontrager, M., Masneuf-Pomarde,
I., Albertin, W., Durrens, P., Sherman, D.J., Marullo, P., Hittinger, C.T., Gonalves, P. and
Sampaio, J.P.
Nat. Commun., 2 June 2014, 5(Article No. 4044) (published online).
In addition to Saccharomyces cerevisiae, the cryotolerant yeast species S. uvarum is also
used for wine and cider fermentation, but nothing is known about its natural history. Here,
a population genomics approach was used to investigate its global phylogeography and
domestication fingerprints using a collection of isolates obtained from fermented beverages
and from natural environments on 5 continents. South American isolates contain more
genetic diversity than that found in the Northern Hemisphere. Moreover, coalescence
analyses suggest that a Patagonian sub-population gave rise to the Holarctic population
through a recent bottleneck. Holarctic strains display multiple introgressions from other
Saccharomyces species, those from S. eubayanus being prevalent in European strains
associated with human-driven fermentations. These introgressions are absent in the large
majority of wild strains and gene ontology analyses indicate that several gene categories
relevant for wine fermentation are overrepresented. Such findings constitute a first indication
of domestication in S. uvarum.
cider, fermentation, genetic mapping, genetic marker, genetics, properties,
Saccharomyces uvarum, survey, wine, yeast strain
[139684]
ABSENCE OF fks1p IN LAGER BREWING YEAST RESULTS IN ABERRANT CELL
WALL COMPOSITION AND IMPROVED BEER FLAVOR STABILITY.
Wang, J., Xu, W., Li, X., Li, J. and Li, Q.
World J. Microbiol. Biotechnol., June 2014, 30(6), 1901-1908.
The flavour stability during storage is very important to the freshness and shelf life of beer.
However, fermenting beer with a yeast strain which is prone to autolyse can significantly
59
CHEMICAL ANALYSIS
affect the flavour of product. In this study, the gene encoding beta-1,3-glucan synthetase
catalytic subunit (fks1) of the lager yeast was destroyed via self-clone strategy. Beta-1,3glucan is the principal cell wall component, so fks1 disruption caused a decrease in beta-1,3glucan level and increase in chitin level in cell wall, resulting in increased cell wall thickness.
Compared with a wild-type strain, the mutant strain had 39.9 and 63.41% less leakage of
octanoic acid and decanoic acid, which would significantly affect the flavour of beer during
storage. Moreover, the results of European Brewery Convention (EBC) tube fermentation
tests showed that the genetic manipulation to the industrial brewing yeast helped with the
anti-staling ability, rather than affecting the fermentation ability. The thiobarbituric acid value
reduced by 65.59% and the staling resistance value increased by 26.56%. Moreover, the
anti-staling index of the beer fermented with mutant strain increased by 2.64-fold compared
to that from the unaltered parent strain. China has the most production and consumption
of beer around the world, so the quality of beer has a significant impact on Chinese beer
industry. The result of this study could help with the improvement of the quality of beer in
China as well as around the world.
beer, beta, biosynthesis, brewers' yeast, cell wall, composition, deletion mutation, flavour,
glucan, stability, yeast strain
[139688]
DEVELOPMENT OF THE FED-BATCH CULTURE OF BREWING YEAST.
Fujiwara, H., Takahashi, A., Kawakubo, T., Yoshizaki, S., Yoshida, S., Osanai, E. and
Ichii, T.
The brewing yeast is cultured in several scaling-up steps, from a test tube to large culture
vessels, using wort at each step. Usually the whole culture process requires a lot of time
and effort. Moreover, it needs wort at each scaling-up step, so the yeast culture schedule
is fundamentally restricted by the timing of wort production. This study attempts to solve
these 2 problems. Recent studies, conducted by the present authors and colleagues,
have revealed that the propagation of yeast cultures in high concentrations using zinc-rich
wort can reduce the number of scaling-up steps, while giving yeast a good fermentation
performance in producing high quality beer. However, to make drastic improvements, it is
necessary to make the yeast culture process more efficient in order to reduce the number
of steps in it substantially and to eliminate the need to use wort. Considering this situation,
the study focused on fed-batch culture technology (which is usually used for bakers' yeast)
and researched the question of how to culture brewing yeast using the fed-batch culture
method. In bakers' yeast culture, feeding molasses to maintain a low sugar concentration
enables a significantly higher concentration of yeast to be cultivated without ethanol being
accumulated due to fermentation. When examining this method for brewing yeast culture
using molasses, it was found that a yeast cell concentration can be produced that is
approximately 10 times or more greater compared with conventional methods.
bakers' yeast, brewers' yeast, culture, efficiency, equipment, fermentation, flavour,
performance, propagation, wort
[139650]
CHEMICAL ANALYSIS
USABLE OR VULNERABLE? THE INFLUENCE OF HOSE MATERIALS ON THE
MEASUREMENT OF DISSOLVED OXYGEN. (See also Entry No. 137696). [In
German]
Hofmann, R., Diniz, P., Folz, R. and Reinhardt, K.
60
CHEMICAL ANALYSIS
The use of portable instruments to analyse samples, taken from product streams, at or near
the sampling location is becoming increasingly common in the beverage industries, including
brewing. One of the most common applications of such instruments is the determination of
dissolved oxygen in liquid samples (including beverages, intermediate products of beverage
making and water). However, it has been found that if a hose, connected to the sampling
outlet of a pipe or vessel on a production line, is used to transfer a sample to an analytical
apparatus, the materials of which such hoses and their connecting components are made
can affect the results of oxygen determination. Hoses and/or connector components made
of inappropriate materials can allow the sample to take up additional oxygen in transit,
so that its oxygen content at the time of analysis may be significantly higher than that of
the product stream from which it was taken. An experiment is described in which hoses
of varying lengths, made of several different materials (including various plastics as well
as a stainless steel construction which allowed some flexibility, but not as much as that of
the plastic hoses), were used to feed degassed water from a beer keg into an analytical
instrument of proven reliability. Since the water in the keg contained practically no dissolved
oxygen, any oxygen detected by the instrument must have been let into the sample by the
hose. The effects of subjecting the hoses to high pressures, of cleaning them with acidic
and alkaline detergent solutions (of standard compositions commonly used in brewery
CIP operations) and of their artificial colonisation by yeasts and/or beer spoilage bacteria,
followed by disinfection, were also evaluated. The best results were obtained using the steel
hose. All other factors being equal, oxygen uptake increased with increasing hose length,
which was attributed to the presence of air in the hose before the sample was run through it
(the longer the hose, the greater the volume of air in it and therefore the greater the amount
of oxygen which could be added to the sample by that air). Some hose materials appeared
to take oxygen up, then release it to dissolve in the samples. The effects of physical and
chemical stresses (pressure, cleaning materials, etc.) on at least some hose materials also
led to increased oxygen uptake by samples. These findings raise the question of whether
(and, if so, how) it may be possible to eliminate errors in dissolved oxygen measurement,
caused by additional oxygen uptake as the samples pass through sampling hoses, by using
more suitable hose materials and/or hose cleaning treatments. Further research is likely to
be required in order to answer that question. This paper has also been published in English
(Brau. Forum (Int. VLB Ed.), 16 Sept. 2013, 19-20).
analysis, beer, beverage, equipment, error, experimentation, oxygen, pipe, properties,
sampling, water
[139573]
PERMEATION TESTING ON CAPS.
Jennings, G.
PETplanet Insider, 4 Aug. 2014, 15(8), 14-15.
Factors influencing the permeability of bottle closures, particularly the plastic screw
caps commonly used on PET (and other plastic) beverage bottles, to oxygen are briefly
described. Also described is the development of oxygen permeability evaluation methods
and equipment, suitable for testing such closures, by a company named Systech Illinois (the
author's employer at the time of writing).
closure, equipment, measurement, oxygen, permeability, PET bottle
[139679]
EFFECT OF DIFFERENT ANALYSIS CONDITIONS ON RAPID VISCO ANALYSER
MALT VISCOGRAMS IN RELATION TO MALTS OF VARYING FERMENTABILITY.
Fox, G., Visser, J., Skov, T., Meijering, I. and Manley, M.
J. Inst. Brew., 2014, 120(3), 183-192.
61
CHEMICAL ANALYSIS
Malt fermentability is a difficult and time-consuming trait to measure. The Rapid Visco Analyser
(RVA) was assessed as an alternative rapid method to indicate potential fermentability. This
study evaluated changes in rheological profiles under different operational conditions and
compared these changes with reference to malt fermentability from a limited number of
samples. Viscosity measurements of samples were also made using different RVA (models
3D+and 4) analysis conditions including a brewhouse timetemperature profile, heating/
cooling rate, particle size and enzyme activity. Rheological measurements using the RVA3D+ gave similar results compared with the RVA-4, indicating adequate sensitivity of the
RVA-3D+ for discriminatory purposes. Use of a timetemperature profile of a commercial
brewery mashing process was unsuitable. When malt enzymes were inactivated with silver
nitrate, differences in viscosities were observed. However, this eliminated the ability to
discriminate on fermentability. Increasing or decreasing the heating rate influenced the time
available for enzyme action, which affected the degree of discrimination. This also provided
some insight into physical and biochemical processes affected by differences in particle
size. RVA has the potential to be used as a tool to discriminate between poor and good
fermentability barley malts. RVA conditions when using the "kilned malt" method with an
appropriate mashing maltwater (grist/mashing liquor) ratio provided a fast and reliable
indication of malt performance prior to conducting lengthy fermentability tests.
analysis, equipment, fermentability, malt, mashing, measurement, performance, prospect,
viscosity, wort
[139577]
THE VOLATILITY OF DIMETHYL SULFIDE MEASURED BY FLASH DISTILLATION.
Scheuren, H., Dillenburger, M., Tippmann, J., Methner, F.-J. and Sommer, K.
Brew. Sci., 2014, 67(5/6), 69-71.
Vaporisation of dimethyl sulphide (DMS) out of wort is expensive because much more water
has to be vaporised. To reduce the needed overall evaporation, the vaporisation behaviour
of DMS has to be known. For this purpose, the temperature-dependent volatility of DMS in
water can be measured by flash distillation. In order to determine the temperature-dependent
volatility of DMS, binary mixtures of DMS and water in infinite dilution are overheated and
flashed at a specific temperature. The temperature-dependent volatility of DMS in water is
calculated by determining the changes in the concentration of DMS and by measuring the
overall evaporation. These results can be applied for the calculation of DMS development
in wort production and for the prediction of flash vaporisation processes.
analysis, dimethyl sulphide, distillation, evaporation, measurement, prospect, wort boiling
[139656]
MOISTURE DISTRIBUTION IN RICE GRAINS USED FOR SAKE BREWING
ANALYZED BY MAGNETIC RESONANCE IMAGING.
Horigane, A.K., Suzuki, K. and Yoshida, M.
J. Cereal Sci., July 2014, 60(1), 193-201.
Water absorption in individual white-core and non-white-core grains of rice varieties used in
sake brewing was observed during soaking by magnetic resonance imaging (MRI). Water
was absorbed faster in white-core grains than in non-white-core grains and was pooled in
the core. Moisture distributions were compared using the line profiles of nuclear magnetic
resonance signal intensities (SI profiles) generated from magnetic resonance images of
grains soaked for 2 h. SI profiles of white-core and non-white-core grains overlapped,
despite slight differences in the central and intermediate regions of the grains. A white-corelike structure with loosely packed starch granules was found to exist in the endosperm of
non-white-core grains. SI profiles of grains polished to 70% of the yield weight of brown
62
CHEMICAL ANALYSIS
rice were similar in shape to those of grains polished to 90% of the yield, but their overall
moisture content was higher after the removal of the hydrophobic grain periphery. A varietal
difference in the thickness of the intermediate region, which may affect fissuring resistance
in the polishing process, was detected in SI profiles. Differences in water absorbability
between parents and their offspring were also apparent from their SI profiles. MRI enabled
the detection of variety-specific water-absorption properties in grains.
analysis, moisture content, rice
[139671]
DETERMINATION OF VOLATILES IN BEER USING SOLID-PHASE
MICROEXTRACTION IN COMBINATION WITH GAS CHROMATOGRAPHY/MASS
SPECTROMETRY
Klemrova, J. and Klejdus, B.
Czech J. Food Sci., 2014, 32(3), 241-248.
Headspace solid phase microextraction and purge and trap analysis were used for the
determination of volatiles in beer. These methods were compared with the analysis of
unconcentrated gas phase and liquid extraction. Solid phase microextraction proved to be
the most useful and was investigated more closely. Volatiles were isolated by the means of
different combinations of sorbents, while sorption was performed at various temperatures
and times. The addition of salt to the sample and stirring of the sample were examined to
enhance the analyte concentration in the gas phase. Ultrasonic bath and filtration were
tested to remove carbon dioxide. Not all methods improved the sorption of volatiles. Stirring
was characterised by low repeatability and the ultrasonic bath was found to cause the loss
of volatile analytes. Distribution constants of volatiles depend on their boiling points and
thus different sorption temperatures are suitable for different substances.
analysis, beer, experimentation, extraction, gas chromatography, mass spectroscopy,
volatile compound
[139701]
GATHERING RELIABLE DATA ON MALTING QUALITY FOR GENETIC ANALYSIS
FROM BARLEY USING NEAR INFRARED SPECTROSCOPY.
Walker, C. and Panozzo, J.
J. Near Infrared Spectrosc., 2014, 22(2), 81-92.
This study applies near infrared (NIR) data for phenotyping genetic populations to determine
genomic regions associated with malting quality in barley. To date, most such phenotyping
has used reference testing, but this is expensive when a large number of samples must
be tested. NIR is a cost-effective tool, but the precision in identifying genomic regions
associated with a quality trait is dependent on the accurate collection of data. To ensure that
NIR is accurate for use in genomic studies, samples from genetic populations need to be
validated independently. Useful interpretive statistics for both calibration and validation data,
in combination, include the standard error of prediction (SEP), the RPD value (the standard
deviation of the reference data divided by the SEP) and the coefficient of determination (R
squared and r squared). The most useful of these 3 statistics used in this study were RPD
and SEP. It was demonstrated that when using NIR-predicted protein and malt extract on
wholegrain barley for quantitative trait loci (QTL) analyses, an RPD value greater than 4.00
was required to ensure significant QTL were identified. It has been demonstrated that NIR
is an appropriate tool to phenotype barley grain for protein content and malt extract in barley
mapping studies. However, when the error in the NIR data increased and RPD values less
than 4.00 were observed, which also increased the SEP values, the number of significant
QTLs decreased and the number of spurious QTLs increased.
analysis, barley, error, extract prediction, genetic marker, identification, malting, NIR
spectroscopy, properties, protein, quality, selection, statistical analysis
[139705]
63
CHEMICAL ANALYSIS
A NOVEL GAS CHROMATOGRAPHIC SYSTEM TO CHARACTERIZE VOLATILE

COMPONENTS IN BEER AND ITS INGREDIENTS.
Tipler, A.
Aroma plays a very important part in the flavour of many of the things ingested by humans,
including beer. Most brewers use skilled and experienced beer tasters to monitor the
organoleptic character of beer and help to ensure the high quality of their product. While
this approach is usually effective, such tasting is highly subjective and would be greatly
complemented by the availability of objective analytical data. A gas chromatograph system
has been developed to assist in the objective characterisation of beer aroma. This system
can be used for the quality control of hops and adjuncts prior to brewing and to troubleshoot
beer after production. A wide diversity of hop varieties has been examined using this system,
including American West Coast strains, English strains and "noble" strains. A range of beers
has also been examined. The system can also be used to detect and monitor the presence of
flavour defects, such as dimethyl sulphide (vegetative), diacetyl (butterscotch), acetaldehyde
(green apple), mercaptans (skunky) and t-2-nonenal (stale cardboard). The first component
of this system is an equilibrium headspace sampler with an integral adsorbent trap. A hop or
beer sample is placed in a sealed vial and maintained at an elevated temperature for a fixed
period of time. During this time, volatile organic compounds (VOCs) from the sample migrate
into the vapour (headspace) phase inside the vial. This vapour is then vented into a cooled
adsorbent trap to focus and concentrate the VOCs. The VOCs in the trap are thermally
desorbed and delivered to a gas chromatograph (GC) for component separation. The use
of such a trap enables more VOCs to be collected and delivered to the gas chromatograph,
thus increasing detection limits significantly. The chromatograph column used for the
separation is a 60 m x 0.32 mm x 0.5 micron Carbowax column (same stationary phase as
used in the American Society of Brewing Chemists (ASBC) Method Hops-17). The effluent
from the column is split between a mass spectrometer (MS) and an olfactory port (OP). The
splitting device is fabricated using chemically deactivated laser-etched micro-channel wafer
technology to ensure minimum dispersion and adsorption of compounds eluting from the
GC column. The MS system enables the detection, identification and quantification of each
VOC component. The MS used in this work is a new single quadrupole designed specifically
for GC use and has an enhanced sensitivity to enable spectral identification of VOCs at very
low levels. The OP is a new design that enables the operator to smell each component as it
elutes from the GC column in relative comfort. In this way, the chemical profiles generated
by the MS may be correlated against the subjective organoleptic information obtained from
the OP. The design and application of this system are also described.
analysis, aroma, beer, composition, constituent, equipment, evaporation, extraction,
flavour, gas chromatography, hops, identification, mass spectroscopy, sampling, sensory,
volatile compound
[139752]
APPLICATION OF QUANTITATIVE NUCLEAR MAGNETIC RESONANCE
SPECTROSCOPY TO BIOLOGICAL ACIDIFICATION OF BARLEY MASHES.
DiCaprio, A. and Edwards, J.
J. Inst. Brew., 2014, 120(3), 207-211.
Spontaneous biological acidification has long been a part of the German brewing tradition
and was historically used to optimise the pH of brewhouse mashes. By facilitating the
growth of native barley flora, the production of lactic, acetic and succinic acids sours the
mash, functioning in a similar way to the addition of food-grade acids, which are prohibited
64
CHEMICAL ANALYSIS
under the German Purity Law (Reinheitsgebot) of 1516. Traditionally, sour mashes have
been performed at the "optimum" temperature of 49 degrees C. Quantitative proton
nuclear magnetic resonance spectroscopy was used for the investigation and quantitation
of organic acids produced by acidified mashes over a range of temperatures. All target
metabolites demonstrated an inverse relationship with temperature, although lactic acid
reached a relative maximum at 49 degrees C, which is in agreement with the customary
sour mash temperature. Therefore, it would seem that the optimisation of a sour mash is
dependent not on absolute acid concentration, which would give the greatest pH regulation
potential, but on the relative acid concentration, an important factor influencing the final
flavour profile of a beer.
acetic acid, acidification, analysis, lactic acid, malt, mashing, NMR spectroscopy, pH,
succinic acid, temperature, wort
[139580]
HPLC AND GC-MS ANALYSES OF ORGANIC ACIDS, CARBOHYDRATES, AMINO
ACIDS AND VOLATILE AROMATIC COMPOUNDS IN SOME VARIETIES OF RICE
BEER FROM NORTHEAST INDIA.
Das, A.J., Khawas, P., Miyaji, T. and Deka, S.C.
J. Inst. Brew., 2014, 120(3), 244-252.
Traditional fermented rice beverage (here called "rice beer") samples of 9 different
varieties from 4 states of northeastern India were studied for the content of organic acids,
carbohydrates and amino acids by high-performance liquid chromatography (HPLC). The
aromatic compounds were detected by gas chromatographymass spectrometry (GC/MS)
method. The analysis evinced a wide variation in content of the major organic acids. Lactic
acid was found in high concentration in all of the samples, while the other organic acids
were present in variable amounts. Among the carbohydrates, glucose was predominant
and some other monosaccharides were also detected. Most of the essential amino acids
were found to be present and among them aspartic acid was the most abundant. All of the
samples contained volatile or semi-volatile aromatic compounds, with phenylethyl alcohol
being the most abundant compound. The overall study revealed that this form of drink has
important nutritional values for dietary requirements.
acid, amino acid, analysis, beverage, carbohydrate, composition, fermentation, gas
chromatography, HPLC, mass spectroscopy, organic compound, rice, volatile compound
[139586]
ETHANOL IN ALCOHOL FREE AND LOW ALCOHOL BEERS BY GAS LIQUID
CHROMATOGRAPHY.
J. Inst. Brew., 2014, 120(3), 284.
The addition to the European Brewery Convention (EBC) collection of recommended
analytical methods, published in Analytica-EBC, of a new method for determining ethanol in
alcohol free and low alcohol beers is announced. It uses a gas/liquid chromatography (GLC)
technique (involving headspace injection into the chromatographic apparatus), combined
with flame ionisation detection (FID). It specifically determines ethanol and its results are
stated to be unaffected by the presence of any other alcohol or alcohols. If a sample's
ethanol content is expected to exceed 0.12% by volume, it should be diluted sufficiently
to lower the estimated ethanol level below that limit. Further particulars are stated to be
available on the Analytica-EBC website (www.analytica-ebc.com).
alcohol free, analysis, beer, ethanol, flame ionisation, gas chromatography, low alcohol
[139591]
65
CHEMICAL ANALYSIS
COMPARATIVE GAS CHROMATOGRAPHIC-MASS SPECTROMETRIC EVALUATION

OF HOP (HUMULUS LUPULUS L.) ESSENTIAL OILS AND EXTRACTS OBTAINED
USING DIFFERENT SAMPLE PREPARATION METHODS.
Ligor, M., Stankevicius, M., Wenda-Piesik, A., Obelevicius, K., Ragazinskiene, O.,
Stanius, Z., Maruska, A. and Buszewski, B.
Food Anal. Methods, Aug. 2014, 7(7), 1433-1442.
The main aim of the described investigations was to identify chemotypes and determine
differences between some domestic hop varieties and wild hops, which were collected from
some regions of Lithuania and cultivated at the same edafoclimatic conditions in the hops
collection of the Kaunas Botanical Garden of Vytautas Magnus University. One of objectives
was to compare essential oils of hops (2 years' harvests) by the evaluation of volatiles
content. Among the main components of hop essential oils, monoterpenes (beta-myrcene)
and sesquiterpenes (alpha-humulene and beta-caryophyllene) were determined using gas
chromatography coupled with mass spectrometry (GC-MS). Retention parameters (t (R),
calculated retention index and Kovats retention index) and m/z value of molecular ion for
selected compounds from hop essential oils were determined. Samples were prepared
by applying solid phase microextraction (SPME), supercritical fluid extraction (SFE) and
accelerated solvent extraction (ASE). Steam distillation was used to obtain hop essential
oils. The chemometric comparison of domestic and wild hops based on GC-MS analysis
data was carried out. The obtained statistical results make it possible to classify the
investigated wild forms and domestic varieties of hops according to the similarities of their
chemotypes. The concentrations of beta-myrcene and alpha-humulene in hop essential
oils obtained from cones of 2 years' harvests are much higher than those of other volatile
organic compounds (15.2 to 23.7% in total contribution). In analysed essential oils, betafarnesene constituted a larger fraction of hop essential oils obtained from cones from the
second harvest than from cones from the first harvest. This can be explained by the yearto-year differences in growing conditions.
analysis, composition, constituent, essential oil, extraction, gas chromatography, hops,
mass spectroscopy, statistical analysis, variety, volatile compound
[139664]
DEVELOPMENT OF A NEW HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY
METHOD WITH DIODE ARRAY AND ELECTROSPRAY IONIZATION-MASS
SPECTROMETRY DETECTION FOR THE METABOLITE FINGERPRINTING OF
BIOACTIVE COMPOUNDS IN HUMULUS LUPULUS L.
Prencipe, F.P., Brighenti, V., Rodolfi, M., Mongelli, A., Dall'Asta, C., Ganino, T., Bruni, R.
and Pellati, F.
J. Chromatogr. A, 4 July 2014, 1349, 50-59.
The study was aimed at developing a new analytical method for the metabolite fingerprinting
of bioactive compounds in Humulus lupulus L. (hop), together with a simple extraction
procedure. Different extraction techniques, including maceration, heat reflux extraction
(HRE), ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE),
were compared in order to obtain a high yield of the target analytes. Dynamic maceration
for 30 min with methanol/formic acid (99:1, v/v) as the extraction solvent provided the best
result in terms of recovery of secondary metabolites. The analysis of hop constituents,
including prenylflavonoids and prenylphloroglucinols (bitter acids), was carried out by
means of HPLC-UV/DAD, HPLC-ESI-MS and MS2, using an ion trap mass analyser. An
Ascentis Express C-18 column (150 mm x 3.0 mm I.D., 2.7 microns) was used for the HPLC
analysis, with a mobile phase composed of 0.25% formic acid in both water and acetonitrile,
under gradient elution. The method validation was performed to show compliance with ICH
66
CHEMICAL ANALYSIS
guidelines. The validated technique was successfully applied to the phytochemical analysis
of 10 commercial cultivars and 23 wild Italian hop genotypes, thus demonstrating to be a
reliable and useful tool for the comprehensive multi-component analysis of hop secondary
metabolites.
analysis, bitter substances, extraction, flavonoid, hops, HPLC, mass spectroscopy
[139668]
DEVELOPMENT OF THE LABOR-SAVING, MERCURY-FREE ANALYTICAL METHOD
FOR THE QUANTIFICATION OF HOP-DERIVED POLYFUNCTIONAL THIOLS IN
BEER.
Kishimoto, T., Uemura, K., Aizawa, M., Sasamoto, K. and Ochiai, N.
available).
Development of a mercury-free, labour-saving analytical method for the quantification of
hop-derived thiols in beer was examined. In the newly developed quantification method,
stir-bar sorptive extraction (SBSE; Gerstel KK) with in situ derivatisation with ethyl
propiolate (ETP), followed by analysis using the triple quadrupole gas chromatography/
mass spectrometry (GC-MS) system (Agilent 7000C) with thermal desorption unit, was
employed. Hop-derived polyfunctional thiols (e.g. 4-mercapto-4-methyl pentan-2-one
[4MMP], 3-mercaptohexan-1-ol [3MH] and 3-mercaptohexyl acetate [3MHA]) have a high
sensory impact on beer with their extremely low aroma threshold values (1.5, 55.0 and 5.0
ng/litre respectively). In addition to the interest of brewers in these thiols, the conventional
analytical method is labour-intensive, hence the number of samples supplied for extraction
in a day was limited. Moreover, the existing method uses a reagent containing mercury
ion, which is troublesome to dispose of. The growing world concern about environmental
problems makes the disposal of mercury ion-containing wastes increasingly difficult. The
newly developed mercury-free, labour-saving analytical technique showed high accuracy
and low detection limits (below threshold value), while the content of hop-derived thiols in
samples from the brewing process was easily analysed.
analysis, aroma, beer, efficiency, extraction, gas chromatography, mass spectroscopy,
performance, safety, thiol
[139769]
EVALUATION OF METHODS FOR DNA EXTRACTION FROM MUST AND WINE.
Ii, B., Yildirim, H.K. and Altindisli, A.
J. Inst. Brew., 2014, 120(3), 238-243.
The quality of wine depends on many factors. One of the most important is the selection of
appropriate and defined grape varieties. The analysis of phenolic compounds, amino acids,
trace elements and isotopes of wines, used for the identification of grape varieties, is not
sufficient and requires a lengthy analysis period. The development of molecular techniques,
such as restriction fragment length polymorphism (RFLP), random amplified polymorphic
DNA (RAPD) and microsatellites, provides opportunities for the differentiation of grape
varieties. In this regard, the use of DNA extracted from must and wine appears to be a good
marker for the identification of grape varieties used in wine production. In this study, DNA
was extracted from grape, leaf, must and wine samples originating from the Vitis vinifera L.
varieties Cabernet Sauvignon, Merlot and Sauvignon Blanc and examined using different
extraction methods. Of the DNA extraction methods tested, the method using absorption at
260/280 nm (with values of 0.19 and 1.92) was considered the method of choice.
analysis, comparative test, deoxyribonucleic acid, extraction, genetic marker, grape,
identification, must, variety, wine
[139585]
67
CHEMICAL ANALYSIS
DETERMINATION OF GRAIN PROTEIN CONTENT BY NEAR-INFRARED

SPECTROMETRY AND MULTIVARIATE CALIBRATION IN BARLEY.
Lin, C., Chen, X., Jian, L., Shi, C., Jin, X. and Zhang, G.
Food Chem., 1 Nov. 2014, 162, 10-15.
Grain protein content (GPC) is an important quality determinant in barley. This research
aimed to explore the relationship between GPC and diffuse reflectance spectra in barley.
The results indicate that normalising and taking first-order derivatives can improve the
class models by enhancing signal-to-noise ratio, reducing baseline and background shifts.
The most accurate and stable models were obtained with derivative spectra for GPC.
Three multivariate calibrations, including least squares support vector machine regression
(LSSVR), partial least squares (PLS) and radial basis function (RBF) neural network,
were adopted for development of GPC determination models. The Lin_LSSVR and RBF_
LSSVR models showed higher accuracy than PLS and RBF_NN models. Thirteen spectral
wavelengths were found to possess large spectrum variation and show high contribution to
calibration models. From the present study, the calibration models of GPC in barley were
successfully developed and could be applied to quality control in malting, feed processing
and breeding selection.
analysis, barley, calibration, model simulation, NIR spectroscopy, protein, statistical
analysis
[139659]
AUTOMATED WORT AND BEER QUALITY CONTROL ANALYSIS.
Kane, H., OShaughnessy, C. and Suoniemi-Khr, A.
available).
A system capable of producing fast and reliable results from several analytes, by combining
automated colorimetric detection and solid-phase extraction techniques, is described.
The analyser, Thermo Scientific "Gallery Plus Beermaster", can determine bitterness and
simultaneously perform other colorimetric determinations (e.g. sulphur dioxide, free amino
nitrogen (FAN), pH, colour, polyphenols and beta glucan) from beer or wort samples.
Additionally, many water quality parameters can be measured with the same analyser. In
this study, a comparison of bitterness measurement from beer and wort samples between
the novel automated method and the iso-octane extraction method is presented. Also
presented are method comparison studies from beer and wort samples for pH, colour, FAN
and sulphur dioxide. The bitterness method uses a solid-phase extraction column integrated
into an automated photometric analyser. In the automated bitterness method, samples are
first acidified and then passed through the extraction column that binds bittering substances.
The sample matrix is washed out and bittering substances are eluted and measured at
275 nm. Bitterness units are automatically calculated from absorbance results. The Thermo
Scientific "Gallery Plus Beermaster", an automated discrete photometric analyser, was
used. Methods are fully automated using bar-coded, traceable system reagents. Bitterness
calibration was performed with samples with known bitterness values. Colorimetric methods
were calibrated with either water-based standard solution or samples with known values.
Reference methods (from the European Brewery Convention (EBC) recommended method
collection, Analytica-EBC) were EBC 9.8 for bitterness, EBC 8.10 and 9.10 for FAN, EBC 9.6
for colour, EBC 9.25.1 for sulphur dioxide and EBC 9.35 and 8.17 for pH. Based on the data
obtained during this study, the Thermo Scientific "Gallery Plus Beermaster" analyser has
been shown to give measurements of pH, bitterness, FAN and sulphur dioxide comparable
to the performance of established methods. In the case of colour measurement, the "Gallery
Plus Beermaster" had similar precision to the reference method but consistently gave slightly
68
ENGINEERING SERVICES
lower results, suggesting that a factor to compensate for these differences should be included
in the methodology. When a factor of 1.05 was included, the "Gallery Plus Beermaster" was
comparable to the established method. Analysis of 10 replicates of the same brand of beer
showed that the "Gallery Plus Beermaster" had greater precision in the measurement of pH,
FAN and sulphur dioxide compared to the reference methods used in this study. Precision
values for all analyses are well within the tolerances expected for spectrophotometers in the
brewing industry. The "Gallery Plus Beermaster" is faster than more traditional methods (in
the case of bitterness, FAN and sulphur dioxide, it is significantly faster). The low reagent
and water volumes required for analysis not only reduce reagent costs but also reduce the
amount of waste produced, thereby providing analysis with low environmental impact. The
novel bitterness measurement uses environmentally safe reagents, with harmful iso-octane
no longer required for routine analysis. The analyser is very straightforward to use and
requires minimal training and skill level to run routine analysis and maintenance.
analysis, automatic, beer, bitterness, colour, equipment, free amino nitrogen, performance,
pH, photometry, polyphenol, sulphur dioxide, water, wort
[139765]
NOT THE SYSTEM, BUT THE EFFICIENCY IS DECISIVE. WHY OIL-FREE
OPERATING COMPRESSORS ARE INDISPENSABLE IN THE BEVERAGE INDUSTRY.
[In German]
Fluessiges Obst, June 2014, 81(6), 254-257.
The functional features, performance characteristics, etc., of compressors used to supply
compressed air to pneumatically operated items of equipment in beverage production
and processing plants are described and discussed. Particular attention is paid to certain
compressors made by a company named CompAir, which incorporate a system called
"PureAir" whereby the moving parts that may come into contact with the air which is being
compressed are lubricated with water instead of oil. It is possible to remove oil residues from
air which has passed through oil-lubricated compressors, but the development of reliable
water-lubricated compressors has made the production of highly pure compressed air for
hygienically sensitive applications much simpler and cheaper than it was before such oilfree equipment was invented.
compressed air, compressor, performance, properties, quality
[139430]
REDUCING ENERGY USE IN A BREWERY. MINIMISING ENERGY AND WATER
REQUIRES A HOLISTIC APPROACH.
Hancock, J. and Davies, S.
Brew. Distill., Aug. 2014, 10(8), 32-35.
An overview of the principles and practice of measures to minimise the consumption of
energy (and of other resources, such as water) in breweries is presented. Topics covered
include (1) the importance of the layout of the brewery as an influence on its energy efficiency
(through such factors as the length of the pipes connecting the sets of equipment for the
different process stages; the longer the pipe, the more energy is required to pump a fluid
from one end of it to the other and the larger the volumes of water, detergent, etc., required
to clean it), (2) the appropriate selection of pump types and pipe sizes and the importance
of adequate thermal insulation of pipes, (3) ways of improving the efficiency of heating and
cooling and of optimising the recovery and reuse of thermal energy, (4) the possibilities for
reducing the consumption of water and energy during CIP operations without impairing
the effectiveness of cleaning, (5) the use of energy recovered from wort boiling to preheat
69
the wort of the next brew which is to be boiled, (6) the application of direct expansion
refrigeration, using a primary refrigerant such as ammonia, at the various locations where
cooling is required (instead of circulating a secondary coolant, such as glycol, from a central
refrigeration plant to the places where cooling is carried out), (7) the fact that some recent
innovations have made the recovery of pure carbon dioxide from fermenter headspace gas
economically viable in some situations where the carbon dioxide content of the headspace
gas was formerly considered too low to allow efficient recovery, (8) the potential benefits
of shortening the duration of brewhouse processes, in order to produce more brews per
day and thereby reduce the size of the brewhouse plant required for a given daily wort
output, (9) the theoretical advantages of continuous brewhouse operations (although it is
also noted that very few attempts have been made to implement continuous industrial wort
production in practice), (10) one of the potential problems of continuous wort production,
namely that while the continuous milling of a single type of malt is fairly easy to achieve, the
application of continuous milling in situations where the grist is to be composed of several
different malts is likely to be extremely complicated (and therefore probably impracticable)
and (11) the use of recirculation devices to accelerate fermentation, thereby reducing the
amount of energy consumed by cooling the contents of the fermenting vessels.
brewery, brewhouse, brewing, carbon dioxide, CIP, cooling, economisation, efficiency,
energy, equipment, fermentation, heating, recovery, survey, water
[139607]
WATER TREATMENT MADE TO MEASURE. [In German]
Loch-Ahring, S.
Brauwelt, 5 June 2014, 154(23), 692-695.
Aspects of the composition of water which can affect its suitability for use as boiler feed
water (e.g. to produce steam for process heating systems in breweries and the like) or as a
cooling medium are described and discussed. It is pointed out that every water source differs
from other sources, to a greater or lesser extent, in the particulars of the composition of its
water, so that the nature of any treatment which the water may require must be determined
separately for each individual source. Also described are methods for the evaluation of
sources from which it is proposed to draw water for steam production, cooling or both,
as well as the selection and implementation of appropriate purification treatments and/or
adjustments in composition which may be required in order to ensure that the water is
fit for use. Topics covered include the identification and removal of chemical constituents
which can corrode metal equipment or can form scale deposits in pipes, etc., as well as the
detection, identification and elimination of microbiological contamination, especially in the
form of so-called biofilms.
composition, cooling, disinfection, heating, purification, survey, water
[139641]
WATER AND EFFLUENT IN FOCUS. [In German]
Arndt, G.
Brauwelt, 13 June 2014, 154(24/25), 748-752.
Items of equipment for water purification and preparation, effluent treatment and monitoring
the composition, etc., of water and effluent, suitable for use in various sectors of the
beverage industry (in at least some cases including brewing), which were presented by
many different manufacturers at an exhibition called IFAT 2014 in Munich in May 2014, are
reviewed.
effluent treatment, equipment, exhibition, purification, survey, water
[139711]
IDENTIFYING HIDDEN OPPORTUNITIES IN YOUR OPERATIONS: BENEFITS OF A
70
TOTAL PLANT APPROACH.

Hutchison, J. and Ornay, B.
As energy costs trend higher and companies look to use water more efficiently, brewing
operations and utilities are asked to do more with less. Creativity is required to uncover
operational savings to meet the enterprises key performance indicators (KPIs). A holistic
view of operations, assessing the incoming water, the cleaning and sanitation programme
and the effluent output should yield much higher success in addressing KPIs than looking
at only one portion of this equation. Ways to uncover operational savings, using developed
and proven tools to assess a site's total plant operations, are discussed. Case studies and
details from selected breweries are described, along with the savings achieved.
brewing industry, cleaning, costs, economisation, efficiency, effluent treatment, energy,
management, measurement, pasteurisation, waste, water
[139712]
ENERGY EFFICIENCIES IN BREWHOUSE OPERATIONS THEN AND NOW.
Wilson, M.
In 2002, the Abita Brewing Company (of Abita Springs, Louisiana) switched from a
brewhouse plant with a steam-jacketed wort copper, configured for a maximum wort output
of 30 US barrels per brew, to a 100 barrel plant featuring a Steinecker (now part of Krones)
"Merlin" wort boiling system. In addition to the larger capacity, one of the main factors in
choosing this system was energy efficiency. The "Merlin" system offered a 70% reduction in
energy consumption. This focused on a smaller evaporation rate (4%) as well as a vapour
condenser. The vapour condenser could only be used, however, during boiling, not during
stripping on the way from the whirlpool to the heat exchanger. This limited the systems
energy recovery capabilities. In 2012 it was realised that the company's production growth
would once more require a larger brewhouse. Energy efficiency again played a major factor.
However, instead of only focusing on boiling technology to achieve its goal, the company
looked at the complete brewhouse, from mashing through knockout. A Krones "EquiTherm"
mashing system has been installed. This uses recovered hot water to heat the mash and
offers a 30% reduction in energy. The brewery has also switched to a Krones "Stromboli"
wort boiling system, intended to maintain a 4% evaporation rate with a vapour condenser. A
complete energy recovery system has been installed to reclaim all condensed water to use
in other operations in the brewhouse and boiler. The results place Abita's brewhouse among
the most energy-efficient brewhouses in North America.
brewery, brewhouse, economisation, efficiency, energy, equipment, heating, mashing,
recovery, wort boiling
[139748]
IN-LINE WITH MULTIPLE COMPONENTS. NEW BLENDING PLANT FOR BEERMIX DRINKS AT THE KULMBACHER BREWERY. (See also Entry No. 137792). [In
German]
Hflein, H.
The functional features, performance characteristics, etc., of a Wild-Indag "i/HD-Conti-B"
automatic continuous beverage blending apparatus (also called the "Heidelberg Inline
Mixer"), recently installed at the Kulmbacher Brewery, are described. While the basic
version of the device simply blends 2 product streams together, its modular structure allows
71
further dosage units to be added to it, increasing the number of different components which
can be combined, according to the requirements for making the user's blended products.
Kulmbacher uses its machine to produce an extensive range of beer-based blended
beverages, including both traditional shandies and innovative products with exotic flavours
(although the equipment is stated to be equally suitable for making conventional soft drinks
and many other kinds of blended beverages, both nonalcoholic and alcoholic). Deaerated
water and the various ingredients of the soft drink component of the product being made
are continuously blended into a stream of the appropriate beer, using frequency-controlled
dosage pumps and flowmeters to ensure that the correct blending ratio is maintained.
Various sensors are built into the pipes through which the ingredients are supplied, enabling
the composition, etc., of the ingredient streams to be monitored by the blending machine's
control system. The last stage of the blending process is carbonation, after which the
finished product is discharged to a pressurised storage tank, from which it is later piped
to one of the brewery's bottling or kegging lines. Kulmbacher's blender has a maximum
production capacity of 250 hl/hour (finished product volume). This paper has also been
published in English (Brew. Beverage Ind. Int., 2013, (4), 92-93).
automatic, beer, beverage, blending, equipment, performance, shandy, soft drink
[139566]
CORROSION IN PROCESS PIPING IN BREWERIES.
Gore, E.
Corrosion of brewery equipment can affect the overall maintenance of a process piping
plant, resulting in expensive repair and replacement costs. Interruptions to the production
process and increased downtime can significantly increase capital costs as well. From a
long-term perspective, being proactive rather than reactive can save time and money for
a plant. This review highlights the basic understanding of the different effects of corrosion
in the brewery, which can include the pitting of hot-water pipes, cracking of in-service
brew kettles, corrosion of chemical tanks and corrosion of welds that can cause leaks.
One can learn how to solve these problems by understanding the relationship between the
selection of suitable stainless steel and its ability to protect equipment from corrosion. This
review describes the different classifications of stainless steel, their characteristics, welding
guidelines and recommendations for proper installation in different corrosive environments.
Understanding the differences in diverse grades of stainless steels and their effects on
corrosion can be essential in determining the cause of failure and replacing pipes with the
right grade of stainless steel.
alloy, brewery, chemistry, corrosion, damage, equipment, pH, pipe, properties, selection,
stainless steel, survey
[139654]
VACUUM REALLY DOES SUCK.
Lewis, A.
Vacuum conditions can quickly develop in brewing vessels and the result of these
conditions is, all too frequently, expensive damage to equipment. Often the damaged
equipment reduces plant capacity, is difficult or impossible to repair and is stressful to the
brewers involved in the failure. The good news is that vacuum failures are avoidable. In
this presentation, some of the most common causes of vacuum failure, ways of preventing
72
vacuum failures and some practical considerations related to the maintenance of vacuum
relief valves are reviewed.
CIP, damage, pump, survey, tank, vacuum, valve
[139655]
SEGMENTED FILTER SYSTEM - A PROVEN, REVOLUTIONARY DESIGN.
Verkoelen, F.
available).
Brewers and beverage producers are more concerned than ever about ensuring product
and process safety, while keeping an eye on costs and sustainability. Process filters provide
users with extra safety by filtering out contamination that could harm the product, while
protecting the valuable instruments and valves installed in the process line. Filters with
segmented filter elements provide many advantages over conventional filters that are
equipped with a cartridge. The segmented filter systems revolutionary design consists of
flat filter membranes between segmented stainless-steel discs. This results in a very robust,
completely stainless-steel construction that does not damage or age during the lifespan of
the filter. A wide range of applications are covered with only 2 filter membrane materials:
a double-layered 0.2 micron microbial-rated PTFE for sterile filtration of compressed air,
ambient air, carbon dioxide, oxygen, nitrogen and other gases and a woven stainless steel
for filtration of particles, dust, minerals and rust, which is available in various pore sizes and
allows for 100% particle-free filtration of gas, steam and water. To cover a wide flow range,
the segmented filter elements are modular in design and come in 60, 82, 100 and 140
mm sizes to allow for easy upscaling and downscaling. This sustainable solution provides
total cost of ownership savings of up to 50% due to robust stainless-steel segmented filter
elements, easy-to-exchange, cost-effective filter membranes and reduced inventory and
disposal costs. In addition, easy control of filter performance and detection of filter damage
offers high filtration security.
compressed air, filter, filtration, gas, membrane, performance, properties, steam, sterile
filtration, water
[139768]
SUBOPTIMAL PROCESSING. STAINLESS STEEL - STANDARDS, CORROSION,
TREATMENT, SURFACES, SELECTION CRITERIA. [In German]
Kalinowski, R.
The term "stainless steel" covers a surprisingly diverse range of different metallic materials,
varying significantly in their composition and properties. Even the technical categories of
stainless steel, defined in various industry standards, are not entirely homogeneous, allowing
products bearing the same category designation to differ in ways which may seriously affect
their suitability for the purposes for which they are intended. Furthermore, the properties
of stainless steel products can be considerably affected by the treatments to which they
are subjected during the manufacturing process, so that items which start as pieces of the
same metal can end up with very different characteristics (for instance, the use of different
treatments during the fabrication of certain pipework components can increase or decrease
their susceptibility to corrosion). It is therefore recommended that purchasing specifications
for stainless steel items or components of industrial equipment, including pipes, vessels,
etc., which are to be used in breweries or other beverage production facilities, should
include a detailed description of all of the technically relevant properties which these items
must have in order to be fit for their intended purposes.
composition, equipment, performance, production, properties, selection, specification,
stainless steel, standard specification
[139572]
73
PLANNING AND MANAGEMENT OF A BREWERY PRODUCTION WITH THE

SUPPORT OF COMPUTER SIMULATION.
Hloska, J. and Skopan, M.
Kvasny Prum., 2014, 60(6), 146-150.
The functional features, performance characteristics, etc., of computer-based modelling
systems, able to simulate the various processes of beer production and the effects of
the diverse factors which can influence process performance and/or product quality, are
described and discussed. Guidelines on the use of such modelling systems as aids to the
planning of new brewery construction projects and to the management of production in
existing breweries are presented.
brewery, brewing, construction, data processing, equipment, management, model
simulation, performance, planning, production, properties, software
[139622]
ULTRASONIC SENSOR FOR PREDICTING SUGAR CONCENTRATION USING
MULTIVARIATE CALIBRATION.
Krause, D., Hussein, W.B., Hussein, M.A. and Becker, T.
Ultrasonics, Aug. 2014, 54(6), 1703-1712.
This paper presents a multivariate regression method for the prediction of maltose
concentration in aqueous solutions. For this purpose, time and frequency domain of
ultrasonic signals are analysed. It is shown that the prediction of concentration at different
temperatures is possible by using several multivariate regression models for individual
temperature points. Combining these models by a linear approximation of each coefficient
over temperature results in a unified solution, which takes temperature effects into account.
The benefit of the proposed method is the low processing time required for analysing online signals as well as the non-invasive sensor setup which can be used in pipelines. Also,
the ultrasonic signal sections used in the presented investigation were extracted out of
buffer reflections which remain primarily unaffected by bubble and particle interferences.
Model calibration was performed in order to investigate the feasibility of on-line monitoring
in fermentation processes. The temperature range investigated was from 10 degrees C to
21 degrees C. This range fits to fermentation processes used in the brewing industry. This
paper describes the processing of ultrasonic signals for regression, the model evaluation
as well as the input variable selection. The statistical approach used for creating the final
prediction solution was partial least squares (PLS) regression validated by cross validation.
The overall minimum root mean squared error achieved was 0.64 g/100 g.
analysis, calibration, fermentation, maltose, measurement, on-line, sensor, statistical
analysis
[139663]
QUALITY ASSURANCE WITH OPTICAL SENSORS. [In German]
Huber, C.
Brauwelt, 13 June 2014, 154(24/25), 743-745.
Applications of various types of optical oxygen sensors in the beverage industries (including
brewing) are described and discussed. Among these applications are several methods of
evaluating the permeability of beverage containers (especially PET and other plastic bottles)
to oxygen, including (1) the use of "sensor spots" (self-contained microsensors which can
be placed inside transparent containers and transmit data optically through the container
sidewalls), (2) sensor probes built into modified bottle closures and (3) microinvasive
sensors (featuring a probe in the form of a very thin needle, which pierces the wall or closure
of a container in order to measure the oxygen level inside it). The use of optical sensors in
breweries for the in-line measurement of dissolved oxygen in water (especially water which
74
FOOD SAFETY AND HEALTH
is to be used for purposes which ideally require it to be free from dissolved oxygen, e.g.
as beer filter precoating liquor or high-gravity-brewed beer diluting liquor), wort and beer is
also described.
analysis, beer, beverage, brewery, container, measurement, on-line, oxygen, permeability,
sensor, survey, water, wort
[139709]
SIMPLY SERVING AND EFFICIENTLY CONTROLLING FILLING AND PACKAGING
LINES. [In German]
Parotat, M.
Brauwelt, 17 July 2014, 154(29), 859-861.
The functional features, performance characteristics, etc., of the "ClearLine" monitoring
and control system for beverage container filling and packaging lines, developed by KHS,
are described. The system makes use of a combined human/machine interface (HMI)
and supervisory control and data acquisition (SCADA) software package called "Zenon",
developed by Copa-Data (the author's employer at the time of writing).
automatic, data processing, equipment, filling, packaging, performance, process control,
properties, software
[139742]
DEFINE YOUR BREWERY AUTOMATION, OR THIS GUY WILL.
Faivre, B.
available).
Automation has become a critical component in the craft industry. So why does one hear
about so many automation projects that go wrong? While many craft brewers rely on
outside resources for automation support, this is not enough. The basic principles of the
design of product/process monitoring and automatic process control systems are explained
and guidelines on project planning and implementation are presented to help to ensure that
brewery automation projects are successful.
automatic, brewery, design, equipment, management, planning, process control [139755]

ANTIPROLIFERATIVE EFFECTS OF PRENYLFLAVONOIDS FROM HOPS ON HUMAN
COLON CANCER CELL LINES.
Hudcov, T., Bryndov, J., Fialov, K., Fiala, J., Karabn, M., Jelnek, L. and Dostlek, P.
J. Inst. Brew., 2014, 120(3), 225-230.
In recent years, interest in hop-derived constituents, especially prenylflavonoids, has grown,
as they have been reported to possess a wide range of biological properties, including
antioxidant, anticarcinogenic and antimicrobial activities. Two main hop prenylflavonoids
(xanthohumol and isoxanthohumol) and a hop extract enriched in prenylflavonoids were
tested for their antiproliferative activities on colon cancer cell lines (HT-29 and SW620)
and a noncancerous cell line (IEC-6). It was confirmed that both xanthohumol and
isoxanthohumol inhibited cell proliferation, even at micromolar concentrations. For cell line
HT-29, the IC50 values were 1.2 +/- 0.9 and 16.9 +/- 0.9 micromol/cu dm for xanthohumol
and isoxanthohumol respectively. Similar values were obtained for SW620 cells (2.5 +/- 0.2
and 37.3 +/- 3.2 micromol/cu dm). None of the pure prenylflavonoids that were tested
affected the proliferation of the noncancerous cell line IEC-6. The effect of the hop extract
containing xanthohumol was also tested for antiproliferative activities on the cancer cell
lines HT-29 (IC50 = 3.1 +/- 0.2 micromol/cu dm) and SW620 (IC50 = 1 +/- 0.2 micromol/
75
cu dm) and on the cell line IEC-6 (IC50 = 65.5 +/- 11.3 micromol/cu dm). The results
showed a trend similar to that for pure compounds, suggesting a possible future application
of hop extracts in the pharmaceutical industry.
cell, culture, disease, experimentation, flavonoid, growth, hop extract, hops, human,
inhibition
[139583]
THE COMPOSITIONAL MOSAIC OF FUSARIUM SPECIES AND THEIR MYCOTOXINS
IN UNPROCESSED CEREALS, FOOD AND FEED PRODUCTS IN BELGIUM.
Vanheule, A., Audenaert, K., De Boevre, M., Landschoot, S., Bekaert, B., Munaut, F.,
Eeckhout, M., Hfte, M., De Saeger, S. and Haesaert, G.
Int. J. Food Microbiol., 2 July 2014, 181, 28-36.
Global food safety depends on continuous monitoring of food contaminants, such as
mycotoxins in cereals and cereal-derived products. Here, this type of investigation is
combined with quantitative occurrence data on Fusarium infestation of these products in
extensive correlation studies. Finally, this contributes to a thorough understanding of the
presence, origin and physiology of Fusarium head blight (FHB) related mycotoxins and
the correlations within their ranks. The 237 samples analysed were taken from diverse
cereal matrices, representing the most important stages of the cereal food and feed chain
in Belgium. Food, feed and non-processed field samples were investigated, with a strong
emphasis on whole-grain food products. Two approaches were pursued to estimate the
full scope of FHB and its repercussions: UPLC-MS/MS was applied to detect 12 different
mycotoxins and Q-PCR was used to measure the presence of 10 Fusarium species. It
was found that different matrices have different characteristic contamination profiles,
while extensive correlation studies identified certain mycotoxins for future assessment
(e.g. moniliformin produced by the Fusarium avenaceum/Fusarium tricinctum species
group). The investigated harvest year of 2012 yielded many non-processed field materials
containing elevated levels of deoxynivalenol (DON), while even in a so-called DON year,
less prevalent toxins such as T-2 and HT-2 might be considered problematic due to their
consistent co-occurrence with related mycotoxins. The data illustrate complex interactions
between the many Fusarium species that are responsible for FHB and their mycotoxins.
Correlation studies demonstrate that consistent co-occurrence of mycotoxins is not to be
neglected and pinpoint issues for future surveillance and legislation.
analysis, cereal, contamination, feed, food, Fusarium, mycotoxin, safety, statistical
analysis, survey
[139669]
PRODUCTION OF GLUTEN-FREE WHEAT STARCH BY PEPTIDASE TREATMENT.
Walter, T., Wieser, H. and Koehler, P.
J. Cereal Sci., July 2014, 60(1), 202-209.
The potential of peptidase-containing bran extracts from germinated cereals (wheat,
emmer, barley) and a peptidase preparation from Aspergillus niger (AN-PEP) to degrade
gluten in wheat starch below the threshold for gluten-free foods of 20 mg/kg was compared.
The gluten-specific peptidase activity of the peptidases was determined by using gliadin as
a protein-based substrate as well as the 2 coeliac-active peptides PQPQLPYPQPQLPY
(alpha-gliadin) and SQQQFPQPQQPFPQQP (gamma-hordein). The peptidase activity of
AN-PEP exceeded the activities of bran from germinated cereals by a factor up to 690000.
Three wheat starches, with initial gluten contents of 110, 1679 and 2070 mg/kg respectively,
were incubated with bran extracts and AN-PEP, then they were lyophilised and their residual
gluten content was quantitated by a competitive ELISA. Unlike peptidases from bran
extracts, AN-PEP was capable of degrading gluten below 20 mg/kg in all starches. The
76
absence of gluten in AN-PEP-treated starches was confirmed by liquid chromatographymass spectrometry. The properties of gluten-free starches were comparable to the native
starches, with the exception of a reduced viscosity after AN-PEP treatment. This problem
could be overcome by using higher enzyme concentrations and shorter incubation times or
by optimising AN-PEP production for lower residual alpha-amylase activity. (Note: although
this paper does not explicitly mention brewing, the description of the use of the glutendegrading enzyme AN-PEP suggests the possibility that it might be suitable for removing
the gluten content from malts and/or adjuncts of gluten-containing cereal species in order
to brew gluten-free beer from such ingredients (which include barley malt). The enzyme
and the described method of using it may also or instead serve as a starting point for
further research, through which new treatments for the removal of glutens from brewing
ingredients, intermediate products or beer might be developed. Because physiological
intolerance to the cereal proteins called glutens (which occurs in several variants, the
most serious of which is an intestinal disorder called coeliac disease) is one of the more
common forms of nonallergic food intolerance in many human populations and the only
known treatment is the systematic exclusion of products which contain glutens from the diet
of affected persons, there is a significant market for gluten-free dietetic products, including
beers, to be consumed by persons with gluten intolerance as substitutes for conventional
cereal products which they cannot take.).
Aspergillus, cereal, disease, human, peptide, protein, proteolytic enzyme, removal
[139672]
OCHRATOXIN A IN COMMERCIAL SOLUBLE COFFEE AND COFFEE SUBSTITUTES.
Casal, S., Vieira, T., Cruz, R. and Cunha, S.C.
Food Res. Int., July 2014, 61, 56-60.
Coffee and cereals are recognized sources of ochratoxin A (OTA) in the human diet, but
data concerning its amounts in soluble coffee substitutes are scarce. This work aimed to
determine the amounts of OTA in commercial soluble coffee substitutes (mixtures of barley,
malt and chicory, either with or without coffee). OTA was isolated by immunoaffinity columns
and quantified by HPLC with fluorescence detection. In a total of 40 samples analysed
(including 10 of soluble coffee, 13 mixtures with coffee and 17 mixtures without coffee, all
commercialised in Portugal), 35 samples were positive for OTA, with concentrations ranging
from <0.15 to 11.8 micrograms/kg. Overall, coffee-containing samples had significantly
higher amounts of OTA (p < 0.001) than substitutes without coffee. Indeed, coffee was
the main determinant for the OTA content in the substitute beverages analysed, with a
highly significant linear correlation (r = 0.559, p < 0.001) between OTA amounts and coffee
percentage in the mixtures. The high variability observed between samples is influenced
by the "brand" effect as well as by raw-material quality. Globally, OTA amounts in coffee
substitutes are generally low and within the regulated safety limits. Their contribution to the
provisional tolerable daily intake (PTDI) is therefore reduced (from 1.0 to 2.0% on average).
Nevertheless, the high incidence of OTA contamination in these products should not be
disregarded.
barley, beverage, malt, mycotoxin, safety, survey
[139677]
ETHYL CARBAMATE IN FERMENTED BEVERAGES: PRESENCE, ANALYTICAL
CHEMISTRY, FORMATION MECHANISM, AND MITIGATION PROPOSALS.
Jiao, Z., Dong, Y. and Chen, Q.
Compr. Rev. Food Sci. Food Saf., July 2014, 13(4), 611-626.
Ethyl carbamate (EC) commonly found in fermented beverages has been verified to be
77
a multisite carcinogen in experimental animals. EC was upgraded to Group 2A by the

International Agency for Research on Cancer (IARC) in 2007, which indicates that EC is
a probable carcinogen to humans. Because of its threat to human safety, the presence of
EC may be a big challenge in the alcoholic beverage industry. During the past few years,
thorough and systematic research has been carried out in terms of the generation of EC
in order to meet the allowed limitation levels in fermented beverages. Previous studies
have indicated that EC primarily results from the reaction of ethanol and compounds
containing carbamyl groups. These main EC precursors are commonly generated from
arginine metabolism by Saccharomyces cerevisiae or lactic acid bacteria accompanied by
the fermentation process. This review comprehensively summarises the evidence for the
genotoxicity attributed to EC, as well as analytical methods, formation pathways and removal
strategies of EC in various beverages. The article also presents the metabolic mechanism
of EC precursors and pertinent metabolites, such as urea, citrulline and arginine.
analysis, beverage, biochemistry, biosynthesis, chemistry, ethyl carbamate, fermentation,
inhibition, precursor, production, properties, removal, safety, survey
[139678]
XANTHOHUMOL, A PRENYLATED CHALCONE FROM BEER HOPS, ACTS AS AN
ALPHA-GLUCOSIDASE INHIBITOR IN VITRO
Liu, M., Yin, H., Liu, G., Dong, J., Qian, Z. and Miao, J.
Xanthohumol (XN) is a unique prenylated flavonoid in hops (Humulus lupulus L.) and
beer. XN has been reported to alleviate hyperglycaemia and to have potential usage in
the treatment of type 2 diabetes. In the present study, a series of in vitro experiments were
performed to investigate whether XN was an effective inhibitor of alpha-glucosidase. The
results showed that XN inhibited alpha-glucosidase in a reversible and noncompetitive
manner (with an IC50 value of 8.8 microM) and that XN inhibited the release of glucose
from the maltose in the apical side of the Caco-2 cell monolayer. Fluorescence and circular
dichroism spectra results indicated that XN directly bound to alpha-glucosidase and induced
minor conformational changes of the enzyme. These results demonstrated that XN is a
promising alpha-glucosidase inhibitor, which therefore could be used as functional food to
alleviate postprandial hyperglycaemia and as a potential candidate for the development of
an antidiabetic agent.
cell, culture, enzymic activity, experimentation, flavonoid, health, hops, human, inhibition,
physiology, properties
[139682]
BIOLOGICAL AND CHEMICAL STANDARDIZATION OF A HOP (HUMULUS
LUPULUS) BOTANICAL DIETARY SUPPLEMENT.
Krause, E., Yuan, Y., Hajirahimkhan, A., Dong, H., Dietz, B.M., Nikolic, D., Pauli, G.F.,
Bolton, J.L. and van Breemen, R.B.
Biomed. Chromatogr., June 2014, 28(6), 729-734.
Concerned about the safety of conventional oestrogen replacement therapy, women are
using botanical dietary supplements as alternatives for the management of menopausal
symptoms such as hot flashes. Before botanical dietary supplements can be evaluated
clinically for safety and efficacy, botanically authenticated and standardised forms are
required. To address the demand for a standardised, oestrogenic botanical dietary
supplement, an extract of hops (Humulus lupulus L.) was developed. Although valued in the
brewing of beer, hop extracts are used as anxiolytics and hypnotics and have well-established
oestrogenic constituents. Starting with a hop cultivar used in the brewing industry, spent
hops (the residue remaining after extraction of bitter acids) were formulated into a botanical
78
dietary supplement that was then chemically and biologically standardised. Biological
standardisation utilised the oestrogen-dependent induction of alkaline phosphatase in the
Ishikawa cell line. Chemical standardisation was based on the prenylated phenols in hops
that included oestrogenic 8-prenylnaringenin (8PN), its isomer 6-prenylnaringenin (6PN)
and pro-oestrogenic isoxanthohumol and its isomeric chalcone xanthohumol, all of which
were measured using high-performance liquid chromatography-tandem mass spectrometry
(HPLC/MS/MS). The product of this process was a reproducible botanical extract suitable
for subsequent investigations of safety and efficacy.
by-product, drug, flavonoid, hormone, human, spent hops, standardisation
[139692]
ACRYLAMIDE IN ROASTED BARLEY GRAINS: PRESENCE, CORRELATION WITH
COLOUR AND DECREASE DURING STORAGE.
Mizukami, Y., Yoshida, M., Isagawa, S., Yamazaki, K. and Ono, H.
Food Addit. Contam., Part A: Chem., 2014, 31(6), 995-1000.
The presence of acrylamide in roasted barley grains was investigated, the correlation
between acrylamide concentration and colour was assessed and acrylamide decrease
during storage was examined. Acrylamide concentrations in 45 commercially available
roasted barley grains were analysed. The mean and standard deviation were 0.24 and 0.08
mg/kg respectively. The CIE colour parameter a* value had little correlation with acrylamide
concentration in roasted barley grains; however, the L* and b* values showed correlations
with acrylamide concentration in the grains, yielding correlation coefficients of 0.42 and 0.40
respectively. Darker-coloured roasted barley grains with lower L* values may contain lower
amounts of acrylamide. Although acrylamide concentration decreased by 40% in the grains
(and decreased by 36% in the milled grains (teabag form)) after 309 days of storage at room
temperature, a significant difference in the rate of acrylamide decrease was not observed
between the grain and teabag forms. The data obtained in this study are of importance to
the risk assessment and management of acrylamide exposure in Japan.
adjunct, amide, barley, colour, concentration, management, reduction, roasting, safety,
storage
[139704]
NOISE RISK ASSESSMENT IN A BOTTLING PLANT OF A MODERN ITALIAN
WINERY.
Vallone, M. and Catania, P.
J. Inst. Brew., 2014, 120(3), 277-283.
In the wine industry, bottling is a phase of the production cycle characterised by high levels
of noise, mostly owing to repeated collisions between the bottles. In Italy, the Law Decree
81/2008 defined the requirements for assessing and managing noise risk, identifying
a number of procedures to be adopted at different noise levels to limit worker exposure.
This study was aimed at evaluating the equivalent and peak noise level inside the bottling
plant area of a modern Italian winery. In particular, the influence of the working capacity
(number of bottles produced per hour) on noise levels was evaluated. Three test conditions
were considered: T1 with a working capacity of 4000 bottles/h; T2 with working capacity of
5000 bottles/h; and T3 with working capacity of 6000 bottles/h. Fifteen measurement points
were identified inside the bottling area. The instrument used for the measurements was a
precision integrating portable sound level meter, class 1, model HD2110L by Delta OHM,
Italy. The results indicated that, as the bottling plant working capacity increased, noise
levels increased. The measured sound levels exceeded the limits allowed by the regulations
in all of the test conditions. Values exceeding the threshold limit of 80dB(A) were recorded,
increasing to a maximum value of 95dB(A) in test T3. In this case, the operator working
79
along the bottling line was obliged to wear the appropriate personal protective equipment.
bottling hall, bottling line, equipment, glass bottle, measurement, noise, personnel, safety,
wine
[139590]
HOW CAN LEGIONELLA RISKS BE MINIMISED? [In German]
Brauwelt, 13 June 2014, 154(24/25), 728-729.
The proceedings of a meeting held in May 2014 by the Association of German Engineers
(Verein Deutscher Ingenieure (VDI)), to consider the minimisation of the risk of legionnaires'
disease associated with industrial facilities in which water is in contact with air, such as
cooling systems based on the evaporation of water, are outlined. Papers on the relevant
requirements of German health and safety legislation and on methods for identifying and
eliminating potential sources of infection are summarised. Legionnaires' disease (so called
because it was first scientifically described following a major outbreak among persons
attending a meeting held by the American Legion, an association of former members of
the US armed forces, in 1976) is a respiratory infection caused by bacteria of the genus
Legionella. The bacteria live in water, but are spread through the air when aerosols of
suspended droplets are formed from water containing them, hence the link between the
disease (which normally affects only persons who inhale such droplets) and the industrial
facilities mentioned above. It has already been reported elsewhere that during a recent
outbreak of the disease in Germany, live cells of Legionella were found in effluent samples
from a brewery in the affected locality. Although the bacteria are destroyed by the brewing
process and do not pose any threat to beer consumers, Legionella contamination of water
used in breweries could constitute a health hazard for their employees and/or other persons
living or working in their vicinity if there is any possibility that such water could form airborne
droplets.
bacteria, contamination, disease, hazard, health, human, hygiene, microbiology, safety,
water
[139647]
IS THERE TROUBLE BREWING FOR CRAFT BREWERS? WORKPLACE AND
ENVIRONMENTAL SAFETY ARE AREAS OF YOUR BUSINESS YOU NEED TO
ADDRESS.
Rothenberger, D.
What was once a small industry has emerged as a major growth element in America. With
a 20% jump in 2012 alone, the number of craft breweries is gaining national notice and
demand is growing for craft brews. A spotlight has been focused lately on safety issues
arising in this emerging industry. The Insurance Journal reported that there were nearly
4 times as many violations of workplace safety legislation at craft breweries as at large
breweries. All businesses should periodically assess their workplace safety procedures
and workers' industrial injury compensation policies to ensure the safety of their business
and, most importantly, their employees. For brewers, risks are everywhere. The industry
has grown and expanded so quickly that many craft breweries are finding it challenging
to keep up with safety standards, protocols and practices. From 2003 through 2011, the
US Occupational Safety and Health Administration (OSHA) recorded 547 violations at
craft breweries. In contrast, large brewing concerns like Anheuser-Busch and MillerCoors
only had 151 violations during the same period. Officials fined small brewing firms an
aggregate US$220000 for violations ranging from failing to enclose sprockets and chains
to not ensuring machinery was disabled when an employee was inside. With the average
80
LEGISLATION
workers industrial injury compensation claim at US$35000, one significant accident

could put a growing brewery out of business. The transition from small to serious risk
consideration passes quickly. Whether increasing the amount of beer produced, moving into
new facilities or expanding across untapped markets, the compounded exposures of the
larger craft brewery do not necessarily correlate to the scale of its growth. Environmental
non-compliance is another increasing concern for breweries. The most common areas of
defect are industrial wastewater and solid-waste management. With the US Food and Drug
Administration (FDA) initiative to impose standards of operation on breweries in 2016, more
preparation is needed now to create an atmosphere of understanding. Safety should be the
first ingredient; employers that invest in workplace safety and health can expect to reduce
fatalities, injuries and illnesses. This should result in cost savings in a variety of areas, such
as lowering worker compensation costs and medical expenses, avoiding OSHA penalties
and reducing costs to train replacement employees and conduct accident investigations. In
addition, employers often find that changes made to improve workplace safety and health
can result in significant improvements to their organisations productivity and financial
performance. There are said to be 7 steps toward integrating employee health and safety as
a business value. Everything an organisation does involves some level of risk. Should not
an organisations strategy be driven by risk every day, from both an upside and downside
perspective, or should risk management be put on the sidelines and only called upon when
something goes wrong? The maxim to follow is: "What gets measured gets results".
brewing industry, costs, economics, environmental protection, management, personnel,
safety
[139719]
LEGISLATION
THE BEGINNING OF THE VALIDITY OF THE EU FOOD INFORMATION REGULATION
APPROACHES - REFORM OF THE LAW ON PRODUCT IDENTIFICATION IS
BECOMING A REALITY. [In German]
Kirchner, L. and Ballke, C.
Fluessiges Obst, July 2014, 81(7), 293-295.
Changes in the legal requirements relating to the advertising, labelling, trade description, etc.,
of foods and beverages in Germany, to be imposed by an item of European Union legislation
called the Food Information Regulation in English or the Lebensmittelinformationsverordnung
(LMiVO) in German (and scheduled at the time of writing to come into force on 13
December 2014), are described and discussed. The authors' opinions, comments and
recommendations concerning various relevant matters are presented.
beverage, food, labelling, legislation
[139563]
EUROPEAN SYSTEMS OF QUALITY. [In Czech]
Cerny, L.
Kvasny Prum., 2014, 60(6), 165-169.
The requirements of Czech and European Union legislation concerning the application to
foods and beverages of schemes for verifying and certifying the conformity of consumer
products to formally defined standards of quality, safety, etc., are explained and discussed.
In addition to the accreditation of the conformity of food and beverage makers' management
systems to defined standards concerning quality assurance and product safety assurance,
the relevant legislation also covers the verification of the conformity of farm products, foods
and beverages to the official definitions of product categories having a legally protected
status or identity. These categories include products protected by EU legislation on the
definition, identification and trade description of named agricultural products, foods and
81
LEGISLATION
beverages traditionally associated with particular countries, regions or localities, as well as

products of organic farming and processed foods and beverages made using organically
produced ingredients.
beverage, food, legislation, management, production, quality, safety, standard specification
[139625]
EFFECTIVE LEVERS AGAINST RISING ELECTRICITY COSTS. [In German]
Jacobshagen, U.
Brauwelt, 5 June 2014, 154(23), 703-705.
The complex system of legislation and administrative regulations governing the taxation
of electricity, when provided by external suppliers to industrial users (including brewing
companies), in Germany is explained and discussed together with various exemptions,
rebates and subsidies available to enterprises which obtain their electricity from sources
officially regarded as preferable, on environmental grounds, to conventional generating
plants. These preferred sources include on-site combined heat and power (CHP) plants,
as well as facilities (belonging either to the user or to an external supplier) which generate
electricity using energy sources such as solar, wind or water power, "biomass" fuels (such
as wood) or the "biogas" produced by the anaerobic decomposition of organic matter (as in
some brewery effluent treatment plants), all of which are regarded as more environmentally
sustainable than generators driven by engines which burn fossil fuels. However, it is also
noted that at least some of these more environment-friendly electricity sources, though
economically advantageous under the legal and financial conditions prevailing in Germany
at the time of writing, could cease to be economically viable if certain proposals for amending
some of the relevant legislation were to be implemented.
costs, economisation, efficiency, electricity, energy, environmental protection, legislation,
prospect
[139644]
THE FOOD INFORMATION REGULATION, PART 3. (See also Entry Nos. 138821 and
138826). [In German]
Jacob, F. and Cotterchio, D.
Brauwelt, 5 June 2014, 154(23), 705-707.
The discussion of an item of European Union legislation, called the Food Information
Regulation in English or the Lebensmittelinformationsverordnung (LMiVO) in German (and
scheduled at the time of writing to come into force on 13 December 2014), as it affects
the legal requirements relating to the advertising, labelling, trade description, etc., of beer
and related products in Germany, which began in Part 1 and continued in Part 2 of this
paper (Brauwelt, 13 March 2014, 154(11), 328-331 and 20 March 2014, 154(12/13), 368371), is continued further. Topics covered include (1) product designations and descriptive
terms which are legally required to be used on the labels, etc., and in trade descriptions
of all products to which their respective official definitions are applicable, including the
word "beer" (Bier) itself and the names of various legally defined categories of beer, (2)
the trade description in Germany of categories of beer and related products other than
those to which mandatory official descriptions apply, including unusual beer styles, imported
beer which does not conform to the German Purity Law (Reinheitsgebot) and most beerbased blended beverages, (3) ingredient listing on labels, etc., including the possibility that
some requirements in force at the time of writing may be changed in the future and the
consequences to be expected if the predicted changes do take place, (4) the ingredient
labelling rules for beers conforming to the Purity Law (including some differences between
the rules for bottom-fermented and top-fermented beers) and (5) the ingredient labelling
rules for certain traditional regional or local beer styles which are officially recognised as
82
LEGISLATION
"special beer" (besonderes Bier), some of which are exempted from the Purity Law in
recognition of the fact that the time-honoured methods for their production require the use
of ingredients not otherwise permitted when brewing beer in Germany.
beer, beverage, labelling, legislation
[139645]
ECONOMIC REHABILITATION UNDER ONE'S OWN DIRECTION. [In German]
Specovius, D.
Brauwelt, 26 June 2014, 154(26), 779-780.
In 2012, the provisions of German business regulating legislation concerning the
management of the financial affairs of insolvent enterprises were amended to facilitate what
may be called the economic rehabilitation of enterprises which are in financial difficulties
but have not yet reached the point of irretrievable insolvency. The aim is to save such
enterprises from bankruptcy by enabling them to reorganise their business on a sound
financial footing and reinstate their ability to pay their debts, albeit possibly somewhat later
than had been intended at the time when the debts were originally incurred. The procedure
applied in such cases enables an enterprise to obtain temporary protection from legal actions
for debt recovery by its creditors, while it prepares and implements appropriate measures
to restore its financial viability. The ownership of the enterprise remains unchanged and
it retains its existing management, but employs an external expert to take charge of the
economic rehabilitation measures. The procedure requires the agreement of at least the
more important of the enterprise's creditors, which generally makes it necessary to convince
them that if they allow the economic rehabilitation project to go ahead, they can reasonably
expect the enterprise's debts to be paid in full in the long term, whereas if they do not
cooperate and the enterprise consequently goes bankrupt, its creditors are likely to lose
much of what is owed to them.
costs, economics, legislation, management
[139727]
TO HAVE DELIVERED WITHOUT BEING GIVEN OVER. [In German]
Lachenmeier, D.
Brauwelt, 26 June 2014, 154(26), 782-784.
In Germany, brewing companies (like many other enterprises) are generally obliged to
extend at least a limited amount of credit to trade customers. An insistence on payment
in advance, or even on delivery, is likely to lead to a loss of trade, as the customers in
such cases can often find other suppliers willing to sell their goods on more favourable
terms. However, the risk of losing customers through being too reluctant to allow credit must
be balanced against the opposing risk of letting customers incur debts which they cannot
pay. The provisions of German business legislation relating to the sale of goods on credit,
including the recovery of overdue debts arising from such sales, are explained. Guidelines
on the management of relations with trade customers in such situations, including the
evaluation of the creditworthiness of actual or potential customers and the handling of
overdue debts (especially the possibilities for recovering at least a significant fraction of
the money owed without resorting to legal proceedings), are presented together with the
author's opinions, comments and recommendations on various relevant matters.
costs, economics, legislation, management, sales, trade
[139728]
SHORT OVERVIEW OF THE NEW CONSUMER PROTECTION LAW. [In German]
Baldus, W.
Brauwelt, 3 July 2014, 154(27/28), 825-827.
The European Union recently issued a directive specifying standardised rules and
principles for the protection of consumers' rights and requiring them to be incorporated into
83
ENVIRONMENT
the relevant legislation of all EU member countries. The main provisions of the German
legislative act for the implementation of that directive, which came into force on 13 June
2014, are explained and discussed from the viewpoint of the brewing industry and beer
trade. Topics covered include (1) the introduction of a legal distinction between transactions
where the sale of goods takes place on the seller's business premises and those where it
takes place elsewhere (e.g. when traders take orders by post, telephone, e-mail or the like
for goods to be delivered to addresses specified by the purchasers), (2) new restrictions on
the addition of surcharges (purportedly to cover the cost of such things as the processing
of credit card payments) to the prices declared in catalogues, on labels attached to goods
displayed for sale or in other functionally equivalent ways, (3) the relevance to brewing
companies of the much higher degree of legal protection accorded to individual persons
when buying goods and services than to companies, associations or other corporate entities
in the same situation (as when an individual who owns a public house that is operated by
a tenant borrows money from a brewing company, which stipulates in the loan agreement
that the property owner must insert a rule into the tenancy contract obliging the tenant to
buy beer for resale in the pub only from the lender until the debt has been repaid) and
(4) changes affecting the rights of purchasers to return defective goods, cancel purchase
orders, terminate service contracts, etc., and the consequences of the exercise of such
rights.
consumer, legislation, purchasing, sales, trade
[139736]
THE FOOD INFORMATION REGULATION, PART 4. (See also Entry Nos. 138821,
138826 and 139645). [In German]
Jacob, F. and Cotterchio, D.
Brauwelt, 3 July 2014, 154(27/28), 828-830.
The discussion of an item of European Union legislation, called the Food Information
Regulation in English or the Lebensmittelinformationsverordnung (LMiVO) in German (and
scheduled at the time of writing to come into force on 13 December 2014), as it affects the
legal requirements relating to the advertising, labelling, trade description, etc., of beer and
related products in Germany, which began in Part 1 and continued in Parts 2 and 3 of this
paper (Brauwelt, 13 March 2014, 154(11), 328-331, 20 March 2014, 154(12/13), 368-371
and 5 June 2014, 154(23), 705-707), is continued further. In Part 4, the rules concerning the
listing of the ingredients of beer and the provision of descriptions (giving particulars beyond
the simple generic identity) of (1) the water used as brewing liquor, (2) the malt or malts, (3)
the hops and/or processed hop products and (4) the yeast used to produce a specific beer
on labels, outer packaging, etc., are explained.
beer, beverage, labelling, legislation
[139737]
ENVIRONMENT
SUSTAINABILITY FROM AN EQUIPMENT MANUFACTURER'S STANDPOINT.
OSullivan, S.J.
Sustainability should be a major priority for any brewery process equipment supplier.
Sustainability goals can be more effectively achieved by developing equipment and
processes that reduce energy and media consumption while still delivering outstanding
performance and quality. Equipment selection and standards have quite a significant impact
on energy and utility consumption, in which the role that the equipment manufacturer plays
is vital. To draw an analogy with the automotive industry, huge advances in fuel efficiency
84
PATENTS
and emission reductions have been achieved, mainly due to product development
and research by automotive manufacturers; the same can be said for brewery process
equipment manufacturers and the positive impact they can make. Krones has had an
"Enviro" programme (certified by the Technischer Ueberwachungsverein (TUeV) in
Germany) in place since 2008 that establishes an industry standard for machine energy,
media efficiency and eco-friendliness. Under this programme, project teams analyse the
products and systems as they are and then determine what requirements they must meet
in terms of performance, resource savings, ergonomics, total cost of ownership and return
on investment. These specifications are incorporated into the entire product development
process, from research and development all the way through to sales.
brewing industry, costs, economisation, efficiency, energy, environmental protection,
equipment, performance, prospect, research development, standard specification, survey,
water
[139745]
PATENTS
AMYLASE WITH MALTOGENIC PROPERTIES.
Danisco US Inc., Bott, R.R., Hua, L., Qian, Z., Rife, C.L., Shetty, J.K., Tang, Z., Yu, Z.
and Zhang, B.
Int. Pat. Coop. Treaty Appl. WO 2014081622 A1,
The amino acid sequence of a polypeptide with maltogenic amylase activity is presented
together with the nucleic acid sequence of a polynucleotide encoding it. The creation of
transformation vectors containing this polynucleotide, or of another polynucleotide with
a sequences at least 66% identical to it (which encodes a polypeptide with amylolytic
properties similar to those of the amylase mentioned above), is described together with
methods using the said vectors to obtain genetically modified (GM) microorganisms or other
lifeforms expressing the said polynucleotide. The use of the said GM organisms (GMOs)
in biotechnological processes for the production of industrial enzyme preparations with the
said maltogenic amylase activity (including preparations in which it is combined with another
enzymic activity or activities) is also described, as are the various aspects of the properties
of these maltogenic amylases which the invention is claimed to be able to improve (e.g. by
enabling them to function effectively at higher temperatures or at higher or lower pH values)
compared to previously known enzymes of the same general type. Applications mentioned
include the use of such preparations in brewing (e.g. when mashing starchy adjuncts in the
absence of malt, or when the malt/adjunct ratio is such that the activity levels of the natural
malt enzymes are too low, relative to the initial starch content of the mash ingredients, to
achieve mash conversion unaided) and in the production of syrups (including those which
may be used as sugar adjuncts in brewing) obtained from starchy raw materials.
amylase, gene expression, microorganism, production, properties, transformation, patent
[139762]
TRICHODERMA REESEI HOST CELLS EXPRESSING A GLUCOAMYLASE FROM
ASPERGILLUS FUMIGATUS AND METHODS OF USE THEREOF.
Danisco US Inc., Ge, J., Hua, L., Lee, S.H., Li, J., Shetty, J.K., Tang, Z., Zhang, B. and
Zhong, K.
Methods for producing industrial enzyme preparations containing specific glucoamylases
(amyloglucosidases), similar if not identical to certain glucoamylases termed "AfGA" which
originate from Aspergillus fumigatus, are described. Genes encoding AfGA enzymes (or
variants thereof, with similar properties, where the amino acid sequence of the enzyme
85
PATENTS
protein and the nucleotide sequence of the gene encoding it are at least 80% identical
to those of an original AfGA) are expressed in genetically modified (GM) strains of
Trichoderma reesei, created for the purpose. The glucoamylases thus produced are
designated "AfGATR". The GM Trichoderma reesei host cells express AfGATRs at levels
which are higher than (or at least comparable to) the production of the original AfGAs by
Aspergillus fumigatus. AfGATRs, including AfGA1TR and AfGA2TR, exhibit high activity at
elevated temperatures and at low pH, which allows them to be used efficiently in a process
of saccharification in the presence of alpha amylases (including industrial preparations of
enzymes such as Aspergillus kawachii alpha amylase (AkAA)). AfGATRs advantageously
catalyse starch saccharification to an oligosaccharide composition significantly enriched in
DP1 (i.e. glucose) compared to the products of saccharification catalysed by Aspergillus
niger glucoamylase (AnGA) or native AfGA expressed in Aspergillus fumigatus. AfGATRs
such as AfGA1TR, AfGA2TR or a variant thereof can be used at a lower dosage than AnGA
and natively expressed AfGAs to produce comparable levels of glucose. Among other
applications mentioned, it is stated that preparations incorporating AfGATRs, including
combinations of AfGATRs with other enzymes, can be used in brewing, in such situations
as when starchy adjuncts are mashed without malt, or where malt is used but its natural
enzymic activity is insufficient to achieve mash conversion without assistance (e.g. due to
a very large starchy adjunct input relative to the amount of malt). Preparations containing
AfGATRs may also be applied in the saccharification of starchy raw materials during the
production of syrups suitable for use as sugar adjuncts in brewing.
amyloglucosidase, Aspergillus, gene expression, microorganism, patent, production,
recombination, transformation
[139764]
METHOD OF USING ALPHA-AMYLASE FROM ASPERGILLUS FUMIGATUS AND
PULLULANASE FOR SACCHARIFICATION.
Danisco US Inc., Hua, L., Scheffers, M., van Brussel, M., Vroemen, C., Zhang, B. and
Zhang, Z.
The amino acid sequence of a polypeptide with alpha amylase activity, originating from
Aspergillus fumigatus (and designated AfAmy1), is presented. Methods for producing
industrial enzyme preparations containing AfAmy1 (or alpha amylases with similar
properties, the amino acid sequence of each of which is at least 80% identical to that of
the original AfAmy1) are described together with their use in the saccharification of various
starchy materials. AfAmy1 has an optimal pH of 3.5 and is operable at 30 to 75 degrees C,
allowing the enzyme to be used in combination with a glucoamylase (amyloglucosidase)
and a pullulanase in a saccharification reaction. This obviates the necessity of running
a saccharification reaction as a batch process, where the pH and temperature must be
readjusted for optimal use of the alpha amylase or glucoamylase. AfAmy1 also catalyses the
saccharification of starch substrates to an oligosaccharide composition significantly enriched
in DP2 and (DP1 + DP2) compared to the products of saccharification catalysed by an alpha
amylase from Aspergillus kawachii. This facilitates the utilisation of the oligosaccharide
composition by a fermenting organism in a simultaneous saccharification and fermentation
process, for example. Applications mentioned include the use of preparations containing
AfAmy1 or similar alpha amylases in brewing (especially where starchy adjuncts are
mashed either without malt or under conditions where malt is present but its alpha amylase
activity is insufficient to achieve mash conversion unaided, e.g. when the quantity of malt is
too much smaller than the quantity of starchy adjuncts).
alpha, amylase, Aspergillus, enzymic activity, patent, performance, production, properties,
saccharification
[139766]
86
PATENTS
METHOD OF USING ALPHA-AMYLASE FROM ASPERGILLUS FUMIGATUS AND

ISOAMYLASE FOR SACCHARIFICATION.
Danisco US Inc., Hua, L., Scheffers, M., van Brussel, M., Vroemen, C., Zhang, B. and
Zhang, Z.
Aspergillus fumigatus (and designated AfAmy1), is presented. Methods for producing
industrial enzyme preparations containing AfAmy1 (or alpha amylases with similar
properties, the amino acid sequence of each of which is at least 80% identical to that of
the original AfAmy1) are described together with their use in the saccharification of various
starchy materials. AfAmy1 has an optimal pH of 3.5 and is operable at 30 to 75 degrees C,
allowing the enzyme to be used in combination with a glucoamylase (amyloglucosidase)
and an isoamylase in a saccharification reaction. This obviates the necessity of running
a saccharification reaction as a batch process, where the pH and temperature must be
readjusted for optimal use of the alpha amylase or glucoamylase. AfAmy1 also catalyses the
saccharification of starch substrates to an oligosaccharide composition significantly enriched
in DP2 and (DP1 + DP2) compared to the products of saccharification catalysed by an alpha
amylase from Aspergillus kawachii. This facilitates the utilisation of the oligosaccharide
composition by a fermenting organism in a simultaneous saccharification and fermentation
process, for example. Applications mentioned include the use of preparations containing
AfAmy1 or similar alpha amylases in brewing (especially where starchy adjuncts are
mashed either without malt or under conditions where malt is present but its alpha amylase
activity is insufficient to achieve mash conversion unaided, e.g. when the quantity of malt is
too much smaller than the quantity of starchy adjuncts).
saccharification
[139767]
METHOD OF USING ALPHA-AMYLASE FROM ASPERGILLUS TERREUS AND
PULLULANASE FOR SACCHARIFICATION.
Danisco US Inc., Ge, J., Hua, L., Scheffers, M., van Brussel, M., Vroemen, C. and
Zhang, B.
Aspergillus terreus (and designated AtAmy1), is presented. Methods for producing industrial
enzyme preparations containing AtAmy1 (or alpha amylases with similar properties, the
amino acid sequence of each of which is at least 80% identical to that of the original AtAmy1)
are described together with their use in the saccharification of various starchy materials.
AtAmy1 has an optimal pH of 4.5 and is operable at 30 to 75 degrees C, allowing the enzyme
to be used in combination with a glucoamylase (amyloglucosidase) and a pullulanase in a
saccharification reaction. This obviates the necessity of running a saccharification reaction
as a batch process, where the pH and temperature must be readjusted for optimal use of
the alpha amylase or glucoamylase. AtAmy1 also catalyses the saccharification of starch
substrates to an oligosaccharide composition significantly enriched in DP2 and (DP1 +
DP2) compared to the products of saccharification catalysed by an alpha amylase from
Aspergillus kawachii. This facilitates the utilisation of the oligosaccharide composition by
a fermenting organism in a simultaneous saccharification and fermentation process, for
example. Applications mentioned include the use of preparations containing AtAmy1 or
similar alpha amylases in brewing (especially where starchy adjuncts are mashed either
without malt or under conditions where malt is present but its alpha amylase activity is
insufficient to achieve mash conversion unaided, e.g. when the quantity of malt is too much
87
PATENTS
smaller than the quantity of starchy adjuncts).

saccharification
[139772]
METHOD OF USING ALPHA-AMYLASE FROM ASPERGILLUS TERREUS AND
ISOAMYLASE FOR SACCHARIFICATION.
Danisco US Inc., Ge, J., Hua, L., Scheffers, M., van Brussel, M., Vroemen, C. and
Zhang, B.
Aspergillus terreus (and designated AtAmy1), is presented. Methods for producing industrial
enzyme preparations containing AtAmy1 (or alpha amylases with similar properties, the
amino acid sequence of each of which is at least 80% identical to that of the original AtAmy1)
are described together with their use in the saccharification of various starchy materials.
AtAmy1 has an optimal pH of 4.5 and is operable at 30 to 75 degrees C, allowing the enzyme
to be used in combination with a glucoamylase (amyloglucosidase) and an isoamylase in a
saccharification reaction. This obviates the necessity of running a saccharification reaction
as a batch process, where the pH and temperature must be readjusted for optimal use of
the alpha amylase or glucoamylase. AtAmy1 also catalyses the saccharification of starch
substrates to an oligosaccharide composition significantly enriched in DP2 and (DP1 +
DP2) compared to the products of saccharification catalysed by an alpha amylase from
Aspergillus kawachii. This facilitates the utilisation of the oligosaccharide composition by
a fermenting organism in a simultaneous saccharification and fermentation process, for
example. Applications mentioned include the use of preparations containing AtAmy1 or
similar alpha amylases in brewing (especially where starchy adjuncts are mashed either
without malt or under conditions where malt is present but its alpha amylase activity is
insufficient to achieve mash conversion unaided, e.g. when the quantity of malt is too much
smaller than the quantity of starchy adjuncts).
saccharification
[139773]
ALPHA-AMYLASE VARIANTS.
Danisco US Inc., Cascao-Pereira, L.G., Estell, D.A., Finan, D., Kolkman, M. and Ramer,
S.W.
Variants of a polypeptide with alpha amylase activity, differing from the original version
through the substitution of any of a number of alternative amino acid residues for that which
appears at a specified position (or for those appearing at 2 or more specified positions)
in the amino acid sequence of the original version, are described. These changes in
the amino acid sequence are intended and claimed to alter the properties of the variant
enzymes in ways which improve their suitability for particular industrial purposes (e.g. by
increasing their thermostability). Also described are nucleic acids encoding these variant
alpha amylases, as well as compositions and methods related to the production and use
thereof. Applications mentioned include the use of preparations containing the described
alpha amylases in brewing (especially where starchy adjuncts are mashed either without
malt or under conditions where malt is present but its alpha amylase activity is insufficient to
achieve mash conversion unaided, e.g. when the quantity of malt is too much smaller than
the quantity of starchy adjuncts).
alpha, amylase, enzymic activity, patent, performance, production, properties,
saccharification
[139774]
88
PATENTS
SULPHITE REDUCTION IN BEVERAGES.

UB Free Ltd., Clifford, M.V. and Macdonald, G.A.
Methods for the production and use of a preparation for treating beverages (in particular
alcoholic beverages, especially wines) are described. The preparation is composed of
hydrogen peroxide and a molybdate (a salt containing the metallic element molybdenum)
in specified amounts. The combination of hydrogen and molybdenum assists in the
reduction of sulphites in the beverage, improving its sensory quality and avoiding the risk
of detrimental effects on the health of some consumers who are sensitive to sulphite. The
concentrations of hydrogen peroxide and molybdenum in the preparation according to the
invention depend on the beverage to which the composition is intended to be added. A range
of hydrogen peroxide levels from 1.5 to 2.2% (by volume) in the composition is beneficial,
while a concentration of 0.0012 to 0.005% (by weight) molybdenum is particularly preferred
when the composition is added to wine. When the preparation is to be used to treat beer,
the concentration of hydrogen peroxide is preferably about 0.5 to 0.75%.
additive, beer, hydrogen peroxide, metal, patent, reduction, sulphite, wine
[139763]
METHOD FOR PRODUCING FERMENTED BEVERAGE. [In Japanese]
Asahi Breweries Ltd., Kurokawa, T., Ohashi, T. and Watanabe, K.
A fermentation process for producing a beer or beerlike beverage, in which the original wort
gravity at the time of pitching may be from 25 to 32 degrees P (considerably higher than has
hitherto been usual in industrial high gravity brewing operations), is described. The wort is
aerated for 24 to 72 hours after pitching, in order to facilitate the proliferation of the yeast
and keep it in good physiological condition until the fermentation process is well under way.
An English translation of the inventors' summary of the original document, prefixed to the
Japanese text thereof, repeatedly refers to the medium which is fermented as "wheat wort".
However, a description of the invention in a secondary source (in English), which is stated to
include translations of parts of the original Japanese document, indicates that the invention
is applicable to the fermentation of worts brewed from any possible mash ingredients.
According to this description, the preferred form of the process has the following features:
(1) it uses a bottom fermenting yeast strain (whereas wheat beer is customarily made using
top fermenting yeasts, often of strains specifically selected for the production of traditional
German or Belgian styles of wheat beer), (2) the pitching rate is calculated to give an initial
yeast concentration, in the fermenting vessel, of at least 30 million cells/ml and (3) the
fermentation temperature is at least 12 degrees C. Under these conditions, it is claimed to
be possible to ferment the wort to a high degree of attenuation, reaching a final gravity of 1
degree P or less and producing an extremely strong beer (over 12 and preferably over 15%
alcohol by volume).
aeration, brewers' yeast, fermentation, high gravity brewing, patent
[139770]
METHODS OF PREVENTING GOUT ATTACK.
Tran, B.
U.S. Pat. Appl. US 20140178541 A1,
The invention described consists in the use of water with a high ionic strength (preferably
above 2.1 meq/litre) in the production of alcoholic beverages (e.g. as mashing and sparging
liquor in the brewing of beer), in order to induce the precipitation of amino acids, proteins
and purines, which are then removed from the beverages by filtration (preferably using
multiple filters arranged in series). The treatment is intended to reduce the purine content
of the treated product to less than 20 mg/litre, allowing it to be safely consumed by persons
89
PATENTS
with a condition affecting their metabolism of purines, where the consumption of foods or
beverages with a high purine content by such persons leads to the formation of excessive
quantities of uric acid in their blood, which causes gout.
amino acid, beer, beverage, brewing liquor, concentration, disease, filtration, human, ion,
patent, precipitation, protein, purine, removal, water
[139785]
NON-ALCOHOLIC BEER-TASTE BEVERAGE HAVING TANGY TASTE. [In Japanese]
Suntory Holdings Ltd., Teranishi, T. and Motohashi, I.
A process for producing a nonalcoholic beverage with a beerlike flavour, based on unfermented
wort, is described. The invention is characterised by the fact that when the weight of the
polyphenol content of the beverage is divided by that of its total extract constituents content,
the result lies within a specified range of values. If the concentrations of both of the abovementioned components are expressed in % by weight of the total quantity of the beverage,
the range is from 20 x (10 to the power of -4) to 40 x (10 to the power of -4). The inventors
have discovered that the presence of such a relatively high polyphenolic fraction (preferably
derived largely from the use of fairly substantial quantities of hops of a polyphenol-rich
variety, but also partly from malt and/or cereal adjuncts), instead of producing astringency
and harsh bitter off flavours as might have been expected, gives the product a surprisingly
well-balanced sensory profile, featuring a well-marked flavour component which the English
translations of the title and inventors' summary of this document, prefixed to the original
Japanese text, call a "tangy taste". In some preferred embodiments of the invention, the
beverage is based on a wort brewed from a grist containing wheat malt and/or a wheat
adjunct. It is also preferred that the finished product should have a total extract content in
the range from 0.1 to 2% (optimally not over 0.35%) by weight, a calorific value of 0.4 to 1.4
kcal/100 ml and a carbohydrate content of 0.1 to 2 (optimally not over 0.35) g/100ml.
adjunct, alcohol free, beverage, brewing, flavour, hops, malt, patent, polyphenol,
production, properties, quality
[139775]
NON-ALCOHOL BEER TASTE BEVERAGE HAVING SHIMARI IN TASTE. (Translation
of Entry No. 139775).
Suntory Holdings Ltd., Teranishi, T. and Motohashi, I.
Aust. Pat. Appl. AU 2012327172 A1,
A process for producing a nonalcoholic beverage with a beerlike flavour, based on unfermented
wort, is described. The invention is characterised by the fact that when the weight of the
polyphenol content of the beverage is divided by that of its total extract constituents content,
the result lies within a specified range of values. If the concentrations of both of the abovementioned components are expressed in % by weight of the total quantity of the beverage,
the range is from 20 x (10 to the power of -4) to 40 x (10 to the power of -4). The inventors
have discovered that the presence of such a relatively high polyphenolic fraction (preferably
derived largely from the use of fairly substantial quantities of hops of a polyphenol-rich
variety, but also partly from malt and/or cereal adjuncts), instead of producing astringency
and harsh bitter off flavours as might have been expected, gives the product a surprisingly
well-balanced sensory profile, featuring a well-marked flavour component which is here
called by the Japanese name "shimari" (although alternative English translations of the title
and inventors' summary, prefixed to the original text of a document in Japanese (Int. Pat.
Coop. Treaty Appl. WO 2014103011 A1) of which the present document is a translation,
call it a "tangy taste"). In some preferred embodiments of the invention, the beverage is
based on a wort brewed from a grist containing wheat malt and/or a wheat adjunct. It is also
preferred that the finished product should have a total extract content in the range from 0.1
90
PATENTS
to 2% (optimally not over 0.35%) by weight, a calorific value of 0.4 to 1.4 kcal/100 ml and a
carbohydrate content of 0.1 to 2 (optimally not over 0.35) g/100ml.
adjunct, alcohol free, beverage, brewing, flavour, hops, malt, patent, polyphenol,
production, properties, quality
[139780]
SYSTEMS AND METHODS FOR MAKING SPENT GRAIN DOUGH-BASED
PRODUCTS.
Brown, T. and Allgeier, M.
Methods for the production of dough and bread products, using brewers' and/or distillers'
spent grains as a principal ingredient, are described. After being recovered from a brewing
or distilling process, the spent grains are dried and frozen before being utilised in food
production. More specifically, the invention relates to systems and methods for making
frozen pizza dough balls, composed at least in part of spent grains derived from the brewing
of beer or of the fermented intermediate products from which cereal spirits, such as whisk(e)
y, are distilled. The invention is intended to be suitable for small-scale application, e.g. in
microbreweries.
by-product, food, patent, production, spent grains
[139777]
CONTINUOUS PROCESS FOR CONVERSION OF LIGNIN TO USEFUL COMPOUNDS.
Biochemtex SpA, Murray, A. and Ryba, S.
A method of converting a lignin biomass feedstream into a product stream, containing
aromatic compounds, is described together with a set of equipment for carrying it out. The
process involves combining a biomass feed stream, containing lignin, with at least one
solvent and at least one catalyst in a reaction vessel. Preferably the ratio of moles of catalyst
to moles of lignin is in the range between 4:1 and 15:1. The lignin biomass feed stream is
then deoxygenated, at a specified temperature and pressure for a specified time, to form a
conversion product stream. The starting material may be any kind of lignocellulosic biomass,
including wood, cereals (or other crop species belonging to the grass family, such as sugar
cane) or wastes and by-products derived from them (such as brewers' or distillers' spent
grains). Products obtainable by means of the invention include oils similar in composition
to certain petroleum fractions, which may be used as substitutes for petroleum-derived fuel
oils or as alternative starting materials for making various products that would otherwise
be derived from petrochemical sources. The latter products include many plastics, among
which are polyesters such as PET. The invention may therefore make it possible to convert
the lignin content of brewers' spent grains into an intermediate product from which PET can
be obtained and then to make beer bottles of the resulting PET. If the biomass is derived
from plants grown in an environmentally sustainable manner, making and using products
of the invention should have a much lower environmental impact than making and using
equivalent petroleum-derived products.
biomass, by-product, cereal, fuel, oil, patent, plastic, production, wood
[139778]
CULTURE CONTROL METHOD, CELL CULTURE APPARATUS AND APPARATUS
FOR EVALUATION OF CELLULAR CHARACTERISTICS.
Hitachi Ltd., Shibuya, K., Haga, R., Namba, M., Oka, K. and Amano, K.
Eur. Pat. Appl. EP 2749635 A2,
A cell culture control method is described together with a culture apparatus which maintains
the stability of a cell culture by controlling the physical shear forces to which the cells
are subjected (e.g. by stirring or other forms of agitation of the medium in which they are
91
PATENTS
suspended), so that the stress resulting from these forces is kept within tolerable limits.
According to the invention, cell culture is performed under agitation culture conditions in
which the shear stress distribution is 0.5 Pa to 20 Pa in 80% or more of the culture vessel's
contents volume. The embodiment of the invention presented as an example relates to the
culture of animal cells for pharmaceutical or biotechnological use, but it is stated that the
invention may also be applied to cultures of industrial microorganisms, possibly including
the propagation of brewers' or other alcoholic beverage makers' yeasts and/or fermentation
processes using such yeasts.
biotechnology, cell, culture, equipment, fermentation, microorganism, patent, process
control, propagation, stability, stirring, viability
[139779]
VENTED KEG CLOSURE.
Petainer Large Container IP Ltd., Eriksson, A.
A vented closure for use with a keg that contains a fermenting beverage is described. The
closure features a filter member, which is disposed within an airway (built into the closure)
that can connect the headspace of the keg to the external environment. The closure has
a first configuration, wherein the filter member is located at a position in which it filters gas
flowing through the airway. It also has a second configuration, wherein the filter member
is located at another position, in which the gas flow through the airway can be increased
by at least partially bypassing the filter. The extent of movement between the first and
second configurations is controlled by the gas pressure difference across the airway. The
main purpose of the invention is to enable kegs (or other draught beverage containers
designed to be compatible with keg-style dispensing systems, particularly the single-trip
PET containers for which the applicant company holds patents) to be used for beers (or
other alcoholic beverages, such as ciders) which complete their maturation process by
undergoing a secondary fermentation in the containers from which they are dispensed for
consumption (in the manner of traditional cask conditioned ales). In that application, it serves
to ensure that the production of carbon dioxide during secondary fermentation cannot raise
the headspace gas pressure above a specified level, by venting the excess gas through the
airway. It also allows the contents of a keg or similar container to be dispensed using a pump
(such as a handpump of the type traditionally used to dispense cask ale in the UK) to draw
the beverage out, without applying gas pressure in the headspace to expel it. During such
pumped dispensing, the closure according to the invention allows a quantity of atmospheric
air, sufficient to maintain pressure equilibrium between the container and its environment,
to enter the headspace via the airway as the dispensed product is pumped out. By making
secondary fermentation in the trade container compatible with the use of single-trip draught
containers, the invention can also enable products requiring such secondary fermentation
to be supplied to trade outlets in places so far from the sites where the said products are
made that refillable containers (such as traditional UK-style "real ale" casks) could not be
returned to the production sites from these places, or could be returned only with great
difficulty and at high cost.
beer, beverage, closure, dispensing, keg, maturation, patent, secondary fermentation
[139783]
METHOD FOR TREATMENT OF MICROORGANISMS DURING PROPAGATION,
CONDITIONING AND FERMENTATION USING HOPS ACID EXTRACTS AND
ORGANIC ACID.
Hercules Inc., Chapman, J.S. and Consalo, C.E.
U.S. Pat. US 8772002 B1,
92
PATENTS
A method of reducing or eliminating contamination by undesirable microorganisms in

industrial processes using other (cultured or intentionally introduced) microorganisms is
described. The procedure comprises (a) introducing a quantity of fermentable carbohydrate,
sugar or cellulose into an aqueous system, (b) introducing a quantity of viable cells of a
desirable microorganism into the aqueous system, (c) introducing a hop acid extract (which
may contain an alpha, beta or iso alpha acid constituent, an alpha, beta or iso alpha acid
derivative or any possible combination of 2 or more such constituents and/or derivatives)
into the aqueous system and (d) introducing an organic acid solution (which may contain
any of a very wide range of non-hop organic acids, but preferably citric, benzoic or propionic
acid, of which citric acid is particularly preferred) into the said system. The combination of
the hop acid and non-hop organic acid is claimed to be as effective as antibiotics against
many common bacteria, which are thereby prevented from contaminating the treated
process. By providing an effective substitute for a common non-medical use of antibiotics,
the invention also helps to reduce the risk of exposing pathogenic bacteria to sublethal
concentrations of antibiotics (which sometimes enables such bacteria to evolve resistance
to the antibiotics concerned, so that these antibiotics cease to be effective in treating the
diseases caused by these bacteria). Applications include the inhibition of microbiological
(especially bacterial) contamination during the propagation of industrial yeasts and/or the
processes in which such yeasts are used (such as fermenting operations for the production
of alcoholic beverages or industrial alcohol).
acid, alpha acid, beta acid, contamination, fermentation, inhibition, iso alpha acid,
microorganism, organic compound, patent, propagation, yeast
[139784]
93

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food and drink innovation

Brewing Research Review

Ordering Full Text Documents

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