Brandão, Tiago

Lima, Luís

Lima, Nelson

Teixeira, J. A.

Universidade do Minho: RepositoriUM

74P 091P 090P 089Process Analytical Technology – a paradigm change of systematic process evaluation and product release2005-2010: Study Brewing and Beverage Technology, TU Munich 2010 - now: PhD student, TU Munich, Chair of brewing and beverage technology Topic: Fuzzy logic and intelligent control strategies for fermentative processesStephan Birle1, M.A. Hussein1, Thomas Becker11Technische Universität München (TUM), Freising, GermanyStephan BirleDESCRIPTION OF TOPIC: Fermentative processes contain living orga-nisms and therefore are subjected to dyna-mic, nonlinear and time-variant process be-havior. As initial conditions usually cannot be kept constant they put a great challenges with respect to process monitoring and control.The PAT (Process Analytical Technology) ini-tiative presents an innovative system for de-sign, analysis and control of production via measurement of critical quality parameters of raw and process materials with the aim of secured product quality. In contradiction to conventional product release via lab analysis, it strives for a process-oriented validation and release of process sections in real-time and therefore leads to a novel approach of process assessment.This contribution presents a comprehensive and practical implementation of a PAT strat-egy to the fermentation and maturation pro-cess of a medium-sized brewery with focus on applied PAT tools of intelligent process control, data-mining and pattern recognition.Pilot VHG brewing: pure oxygen, yeast preconditions or higher  temperatures?José Teixeira is Professor of Biological En-gineering at Universidade do Minho. José Teixeira graduated in Chemical Engineering at Universidade do Porto, in 1980, the same university where he obainde his PhD in 1988. His main research interests are bioprocess development, yeast physiology and food tech-nology.He was the Principal Investigator of 32 research projects and supervisor of 31 PhDs and 16 pos-doc researchers. He authored/co-authored over 310 peer-reviewed papers.José António Teixeira3, Luis Lima1, Tiago Brandão2, Nelson Lima31Universidade do Minho, Departamento de Engenharia Biológica, Braga, Portugal, 2Unicer Bebidas, SA, Leça do Balio, Portugal, 3Universidade do Minho, Braga, PortugalJosé TeixeiraDESCRIPTION OF TOPIC: The use of unsaturated fatty acids to supple-ment the yeast slurry before pitching allowed faster extract reduction and lower ﬁ nal at-tenuation than fermentations with 22-24ppm of initial O2. The use of the nutritive cocktail to supplement the yeast slurry avoided the in-tense foaming observed during the ﬁ rst hours of 18ºC fermentations. At VHG condition, diacetyl was reduced below 0.1 mg/L before the primary fermentation was completed. The variation of the higher alcohols/esters ratio ranged only between 3.7 and 4.7. The senso-rial triangular test between the VHG beers wi-thout nutritional treatment and standard con-ditions showed identical aroma proﬁ les. This is an important indicator of the feasability of VHG brewing at 18ºC to obtain identical proﬁ -les when compared to 15ºP wort fermented at 12ºC. The sensorial test indicated that wort saturation with pure O2 can be replaced by yeast treatment with unsaturated fatty acids without changes in the beer aroma proﬁ leScreening of brewing yeast strains for development of probiotic craft beersStudies: 1978: Brewing Engineer from the Meurice Institute in Brussels. 1981: MSc in Natural Science from the Catholic Universi-ty of Louvain 1990: European Certiﬁ cate in dermo-cosmetology at the University of Brus-sels. Current position: Since 1978 Research Manager at the department of Brewing Sci-ences of Meurice Institute. Her main research activity is concentrated on yeast metabolism and yeast derivatives (antioxidant, yeast ac-tivators...).Monique Dillemans1,  Laurence Van Nedervelde11Institut Meurice, Brewing Department, Brussels, BelgiumMonique DillemansDESCRIPTION OF TOPIC: The aim of this work is to develop new bar-ley malt functional beverages fermented by yeasts with probiotic physiological properties. Indeed, probiotic cultures have been used as preventive and therapeutic agent for the treatment of diverse digestive diseases. The ﬁ rst selection among 25 industrial brewing yeasts Saccharomyces cerevisia was based on their gastrointestinal tract tolerance (acid and basic pH, presence of bile salts and di-gestive enzymes). The most resistant strains were tested for their ability to adhere to hu-man cells, their potential for induction of pro-inﬂ ammatory cytokine by intestinal cells and other criteria relevant for any potentially pro-biotic microorganism. Two pharmaceutical probiotic yeast strains, Saccharomyces bou-lardii were used as reference. Among brewing yeasts tested, three strains have proved their effi  ciency for high quality probiotic health beers production, with acceptable shelf life, depending on alcohol degree and storage temperature. 

Pilot VHG brewing : pure oxygen, yeast preconditions or higher temperatures?

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Universidade do Minho: RepositoriUM