|
PROGRAMME
| Morning Parallel
Session 1 - DESPACHANTES HALL |
HOPS
& FLAVOUR
Chair: Stefan Hanke, Bitburger Braugruppe, Germany
09.00 - 09.30:
L20: Genetic metabolism of hop terpenoid
compounds by yeast in beer
Steyer, D., Twistaroma, France
09.30 - 10.00:
L21: Influence of seeded hops on glycosidic bound
hop aroma compounds
Zarnkow, M., TUM, Germany
10.00 – 10.30 –
Coffee break
| Morning Parallel
Session 2 - NOBLE HALL |
MICROBIOLOGICAL STABILITY & RISKS
Chair: Arja Laitila, VTT, Finland
09.00 - 09.30:
L22: Optimising pasteurisation to achieve
microbiological stability in novel beverages
Fontaine, T., Campden BRI, United Kingdom
09.30 - 10.00:
L23: Evaluation of microbiological risks in new
types of beverages produced in a
brewery environment
Juvonen, R., VTT, Finland
10.00 - 10.30: Coffee break
| Mid-Morning Parallel
Session 1 - DESPACHANTES HALL |
BARLEY & MALT
Chair: Stefan Kreisz, Carlsberg, Denmark & France
10.30 - 11.00:
L24: Small Scale Comparison of the Influence of
Malt Quality on Malt Brewing,
Barley Quality on Barley Brewing using Ondea Pro®, and
Malt/Barley Quality
on Rice adjunct Brewing including Ondea Pro®.
Evans, E., Tassie Beer Consulting, Australia
11.00 - 11.30:
L25: Influence of the structure and molecular
composition of beer foam on the
in-mouth release of key beer aroma compounds
Langos, D., German Research Centre for Food Chemistry, Germany
11.30 - 12.00:
L26: Impact of barley variety and malting process
on wort amino acid composition.
Influence on lager or ale fermentation
Schmitt, M., IFBM, Nancy, France
12.00 - 14.00: Lunch
| Mid-Morning Parallel
Session 2 - NOBLE HALL |
CONTINUING QUEST FOR FLAVOUR STABILITY
Chair: Tiago Brandăo, Unicer, Portugal
10.30 - 11.00:
L27: Modelling beer flavour stability as a
function of its key factors: interactions
between SO2, DO, metal ions, hop acids, polyphenols and thiol
concentrations
in a commercial lager
Maxminer, J., University of Nottingham, United Kingdom
11.00 - 11.30:
L28: Activity-guided characterization of
key-antioxidants and their effect
on the sensorial quality of beer
Spreng, S., TUM, Germany
11.30 - 12.00:
L29: Thiazolidine-4-carboxylic acids: A new type
of bound-state aldehydes
involved in beer flavour stability?
Baert, J., BIW KU Leuven, Belgium
12.00 - 14.00: Lunch
| Mid-Morning Parallel
Session 3 - AUDITORIUM |
BIOTECHNOLOGY & YEAST
Chair: Gino Baart, LIBR (KU Leuven), Belgium
10.30 - 11.00:
L30: Exploring natural and artificial diversity
of Saccharomyces cerevisiae
for the production of beer
Steensels, J., KU Leuven, Belgium
11.00 - 11.30:
L31: Development of interspecies yeast hybrids to
introduce aromatic diversity
in lager beers
Mertens, S., KU Leuven and VIB, Belgium
11.30 - 12.00:
L32: A novel conserved mechanism in control of
fermentation in brewing yeast and
cancer cells
Thevelein, J., KU Leuven and VIB, Belgium
12.00 - 14.00: Lunch
| Afternoon Parallel
Session 1 - DESPACHANTES HALL |
JAPAN
Chair: Akihito Yokoyama, Kirin Brewery Company, Japan
14.00 - 14.30:
L33: Continuous Value Improvement Activities in
ASAHI
Nishitani, I., Asahi, Japan
14.30 - 15.00:
L34: Characterization of the glycosyltransferase
genes (gtf) in ropy beer-spoilage
Lactobacillus
Shimokawa, M., Asahi, Japan
15.00 - 15.30:
L35: Beer Foam Quality - Identification of Foam
Proteins by Proteome Approach
Iimure, T., Sapporo Beer, Japan
15.30 - 16.00:
L36: Introduction to analysis and handling
technology for controlling can damage
at Asahi Breweries
Kimoto, Y., Asahi, Japan
16.00 - 16.30: Coffee break
POSTER SESSION (Including “Speed Dating” with poster presenters)
| Afternoon Parallel
Session 2 - NOBLE HALL |
CENTRAL
EUROPE II
Chair: Frank- Jürgen Methner, TU Berlin, Germany
14.00 - 14.30:
L37: Gallotannins - a tool to improve oxidative
and colloidal stability and to prevent
gushing in beer and carbonated beverages
Methner, F.-J., TU Berlin, Germany
14.30 - 15.00:
L38: Kinetic investigation of the sulfite
mediated reduction of DMSO - Impact on
DMS formation during beer storage
Baldus, M., TU Berlin, Germany
15.00 - 15.30:
L39: Securing beer and beverage quality during
long distance distribution process
using a special sensor system
Pankoke, I., VLB Berlin, Germany
15.30 - 16.00:
L40: Influence of cold hopping on changes in the
key aroma compounds of pale lager beer
Stingl, S., DFA Freising, Germany
16.00 - 16.30: Coffee break
POSTER SESSION (Including “Speed Dating” with poster presenters)
| Afternoon Parallel
Session 3 - AUDITORIUM |
CENTRAL/ EASTERN EUROPE
Chair: Petr Košin, Budweiser Budvar, N.C., Ceské Budejovice,
Czech Republic
14.00 -14.30:
L41: Combination of technological elements to suppress primary
gushing measured
in desaturation cell
Poštulková, M., ICT Prague, Czech Republic
14.30 - 15.00:
L42: A high throughput monitoring of phenotypic changes in
Brewer’s yeast during
serial repitching
Kocar, N., Pivovarna Laško, Slovenia
15.00 - 15.30:
L43: Application of high hydrostatic pressure to increase
microbiological, colloidal
and sensorial stability of beer
Dostálek, P., ICT Prague, Czech Republic
16.00 - 16.30:
Coffee break
POSTER SESSION (Including “Speed Dating” with poster presenters)
Visit to BA Vidro
For updated information,
please click here…
|
