Brandão, Tiago

Martins, Rui C.

Rodrigues, Pedro

Seabra, Eurico

Silva, Luís F.

Teixeira, J. A.

Vicente, A. A.

Universidade do Minho: RepositoriUM

48P 014P 013Evaluation of chemical physical  stability of craft beers through unconventional methodsStefano Bertoli was born in Udine in 1982, he got the degree in Food Science and Tech-nology at the University of Udine, Italy. After some experience as a brewer, gained in Ita-ly and abroad, he is now working  with Prof. Buiatti at the Department of Food Science as brewmaster and coordinator of the activities of beer production and on the optimization of production techniques of craft beer and eva-luation of chemical and sensory properties of ﬁ nished product. In addition, he serves as bre-wery manager at the Birriﬁ cio Udinese.Stefano Bertoli1, Stefano Buiatti1, Paolo Passaghe11University of Udine, Department of Food Science, Udine, ItalyStefano BertoliDESCRIPTION OF TOPIC: Aims: The aim of this work was to evaluate the colloidal stability of beers correlating EBC methods (sensitive proteins and Chapon test) to gluten content and antioxidant activity (AA). Methods: Three beers with diff erent formula-tions were produced: the reference one 100% malted barley, the other two with increasing amounts (20 and 40%) of buckwheat. Chemi-cal physical stability was evaluated using four indices: sensitive proteins, alcohol chill haze test, gluten content and antioxidant activity. T-test was applied for statistical analysis. Results: Both gluten analysis and antioxidant activity measurements showed a correlation with data obtained with EBC methods.Conclusions: The analysis of gluten and AA may be used as qualitative and predicitive indexes of stability being more speciﬁ c than sensitive proteins and Chapon test. The use of gluten free adjuncts could lead to more stable ﬁ nal products with a gluten content less than 100 mg/L.System and method for on-line monitoring of beer primary fer-mentation based on UV-VIS-SWNIR spectroscopyPedro Rodrigues was born at Oporto, in 1973. In 1996 took the degree in Biochemistry and in 2003 a PhD. in Chemistry, both in Oporto University. From 1996 to 2004, works in re-search within Oporto University, and in 2001 at BRI, where builds up his passion for beer. Since 2004 works for Unicer, passing through diff erent positions in Quality & Innovation Dept. as manager, ﬁ rst in the central lab, in central technical services and ﬁ nally in indus-trial quality. In 2011 was appointed as produc-tion director. Pedro Rodrigues1, Tiago Brandão1, Rui M.C. Martins2,3, José A. Teixeira3, Eurico Seabra4, Luis F.F. Silva4, Antonio A. Vicente31Unicer Bebidas, SA, S. Mamede Infesta, Portugal, 2Universi-dade do Minho, CBMA - Molecular Biology and Environmental Research Center, Braga, Portugal, 3Universidade do Minho, IBB - Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, Braga, Portugal, 4Universidade do Minho, CT2M - Centre for Mechanical and Materials Technolo-gies, Guimarães, PortugalPedro RodriguesDESCRIPTION OF TOPIC: Aim: This work aims at demonstrating a new system and method for on-line monitoring of beer primary fermentation.Methods: The system is based on UV-VIS-SWNIR spectroscopy. It includes: 1) a ﬁ ber-optic probe and a universal probe adaptor specially designed for industrial fermenters; 2) a mini-spectrometer; 3) software specially developed for multivariate calculation of fer-mentation parameters; 4) graphical interface.Results: Calibrations were developed for bio-mass (CFU/mL), Brix, pH, ethanol (%), color, apparent and real extract (%), RDF (%), ADF (%), n-propanol (mg/L), iso-butanol (mg/L), to-tal amyl alcohols (mg/l), ethyl acetate (mg/L), amyl acetate (mg/L), acetaldehyde (mg/L), dimethyl-sulfate (mg/L); diacetyl (mg/L). Correlation factors were always above 0.92. On-line calculation of these parameters was performed.Conclusions: The system is able to perform real-time and predictive control and diag-nostics of beer fermentations, allowing pre-ventive or corrective measures. P 012Analysis of ﬂ avor active carbonyls in beer by derivatization with 2,4-di-nitrophenylhydrazine and HPLC-ESI-MS/MSNina Baumjohann studied food chemistry at the University of Münster and graduated as a certiﬁ ed food chemist. Since 2010 she has been working as a scientiﬁ c assistant in the Central Laboratory of the Research and Teaching Institut for Brewing in Berlin.Nina Baumjohann1, Diedrich Harms11VLB Berlin e.V., Central Laboratory, Berlin, GermanyNina Baumjohann DESCRIPTION OF TOPIC: During beer aging plenty of ﬂ avor active carbonyls are formed by diff erent degrada-tion processes. Due to their very low con-centrations aff ecting the quality of beer (e.g. 2-(E)-nonenal) a sensitive analysis method is needed. The aim of this work is to develop a robust option for the determination of ﬂ avor active carbonyls as addition or alternative to laborious GC-MS routine analysis methods.After a preliminary matrix separation, a se-lective derivatization of carbonyls is eff ected by the use of the reagent 2,4-Dinitrophenylhy-drazine (2,4-DNPH). For a sensitive determi-nation of the formed derivatives high perfor-mance liquid chromatography coupled with electrospray-ionization and tandem mass spectrometry (HPLC-ESI-MS/MS) is used. By applying the multiple reaction monitoring (MRM) the selectivity is increased. Additio-nally, unexpected or unknown carbonyls can be discovered by the use of diff erent mass spectrometric experiments.

System and method for on-line monitoring of beer primary fermentation based on UV-VIS-SWNIR spectroscopy

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Universidade do Minho: RepositoriUM