Conference Agenda

Session
P3: Poster session III (12:45 - 13:45)
Time:
Tuesday, 19/Jan/2021:
12:00pm - 2:00pm

Location: Jubilee Hall (University Hall)
Naamsestraat 22, Leuven

Presentations

Bisulphite-bound aldehydes in beer: method development and sample analysis via UHPLC-MS

Paula Bustillo Trueba1, Barbara Jaskula-Goiris1, Mark Sanders3, Jean-Paul Vincken3, Jos De Brabanter1, Gert De Rouck1, Guido Aerts1, Jessika De Clippeleer2, Luc De Cooman1

1KU Leuven - Campus Ghent, Belgium; 2Ghent University; 3Wageningen University & Research



Pinpoint genetic determinants of beer aroma

Ping-Wei Ho, Supinya Piampongsant, Jan Steensels, Kevin Verstrepen

CMPG, Belgium



Influence of grain modification and curing temperature on the formation of beer staling aldehydes in pale malt

Weronika Filipowska1, David Cook2, Irina Bolat3, Geert Van D’Huynslager3, Paula Bustillo Trueba1, Maciej Ditrych1, Barbara Jaskula-Goiris1, Gert De Rouck1, Guido Aerts1, Luc De Cooman1

1KU Leuven, Department of Microbial and Molecular Systems (M²S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium; 2International Centre for Brewing Science, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Sutton Bonington, Leicestershire, UK; 3Boortmalt NV, Zandvoort 2, Haven 350/bus 1, 2030 Antwerp, Belgium



Cryotolerant natural isolates of Saccharomyces species display high variability in flavor production and consumers’ preference

Jorge Ruiz Peralta1,2, Paul Vandecruys1, Arne Peetermans1, Thomas Talpe1, Stijn De Graeve1, Georg Hubmann1, Johan Thevelein1

1Department of Biology, Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, KU Leuven, & Center for Microbiology, VIB, Kasteelpark Arenberg, 31, 3001 Heverlee, Flanders, Belgium; 2Institute of Molecular Biology and Biotechnology, Vrije Universiteit Brussel, Pleinlaan2, 1050 Brussels, Belgium



Bamboo Leaves - potential application in brewing

Aline Duarte Correa Brito, Fernando Sanches Dobbert, Flávio Luis Schmidt

University of Campinas, Brazil



BREWING WORT FERMENTATION IN CONTINUOUS TUBULAR EQUIPMENT

Yuri Ramatis Silva Miranda, Aline Duarte Correa Brito, Flávio Luis Schmidt

University of Campinas, Brazil



Precoat filtration with compressible filter aid mixtures

Joerg Zacharias, Ralph Schneid, Angelika Grosser

KRONES AG, Germany



AlterBrew - Use of alternative cereals for the production of qualitative and innovative beers.

Jeroen Baillière1, David Laureys1, Glenn Aelbrecht2, Dana Vanderputten2, Jessika De Clippeleer1,2

1Laboratory for Brewing and Fermentation Science & Technology, Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Campus Schoonmeersen, Valentin Vaerwyckweg 1, B-9000 Ghent, Belgium; 2Laboratory for Brewing and Fermentation Science & Technology, School of Bioscience and Industrial Technology, HOGENT University of Applied Sciences and Arts, Campus Schoonmeersen, Valentin Vaerwyckweg 1, B-9000 Ghent, Belgium



Bitter Acids and Xanthohumol Performance during Drying Process of Brazilian Hops

Mariana Barreto Carvalhal Pinto1, Lucas Mari Silva2, Flávio Luis Schmidt1

1University of Campinas, Brazil; 2University of Sao Paulo, Brazil



Characterization of wild yeasts isolated from Chile and its potential to be used in the brewing industry.

Pablo Murath1, Stephanie Hoffmann1, Jan Steensels2,3,4, Rahel Park2,3,4, Veerle Saels2,3,4, Beatriz Herrera2,3,4, Kevin Verstrepen2,3,4, Luis Bustamante1

1Department of Instrumental Analysis, Universidad de Concepción, Barrio Universitario s/n, 403000 Concepción, Chile.; 2Centre of Microbial and Plant Genetics, KU Leuven, Gaston Geenslaan 1, 3001 Leuven, Belgium.; 3VIB-KU Leuven Center for Microbiology, Bio-Incubator, Gaston Geenslaan 1, 3001 Leuven, Belgium.; 4Leuven Institute for Beer Research, Bio-Incubator, Gaston Geenslaan 1, 3001 Leuven, Belgium



Functional yeasts from natural matrices for craft beer production

Edoardo Galli, Laura Canonico, Maurizio Ciani, Francesca Comitini

Univeristà Politecnica delle Marche, Italy



Massive Open Online Course 'Beer, the Science of Brewing'

Karin Voordeckers1, Stijn Spaepen2, Stijn Mertens1,2,3, Kevin Joan Verstrepen1,2

1VIB-KU Leuven Center for Microbiology; 2Leuven Institute for Beer Research; 3AB InBev



A detailed look at ‘ale’ yeast proteomics during beer fermentation and the connections between proteome and metabolome

Magda Costa1,2, David Laureys1, Katarzyna Fulara2, Sören Planckaert3, Bart Devreese3, Anita Van Landschoot1, Aleksander Poreda2, Jessika De Clippeleer1,4

1Laboratory for Brewing and Fermentation Science & Technology, Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Belgium; 2Department of Fermentation Technology and Technical Microbiology, University of Agriculture in Krakow, Poland; 3Laboratory of Microbiology, Department of Biochemistry and Microbiology, Faculty of Sciences, Ghent University, Belgium; 4Laboratory for Brewing and Fermentation Science & Technology, School of Bioscience and Industrial Technology, HOGENT University of Applied Sciences and Arts, Belgium



Periodical chemical analysis of aging beer across different styles

Michiel Schreurs1,2,3, Florian Thesseling1,2,3, Supinya Piampongsant1,2,3, Beatriz Herrera1,2,3, Christoph Schreurs2, Kevin Verstrepen1,2,3

1VIB-KU Leuven center for Microbiology, Gaston Geenslaan 1, 3001 Leuven, Belgium; 2Center of Microbial and Plant Genetics, KU Leuven , Gaston Geenslaan 1, 3001 Leuven, Belgium; 3Leuven Institute for Beer Research (LIBR), KU Leuven, Gaston Geenslaan 1, 3001 Leuven, Belgium



Flow cytometry for rapid microbial fingerprinting of fermented beverages

Frederiek - Maarten Pieter Jozef Kerckhof, Oona Saelens, Ruben Props, Nico Boon

Center for Microbial Ecology and Technology, Faculty of Bioscience engineering, Ghent University, Belgium



Technical Progress in the Extraction of Hops with Supercritical CO2

Florian Schuell1, Andreas Gahr2

1HVG, Germany; 2Hopfenveredlung St. Johann GmbH, Germany



Development of a mobile detection system in handheld format for the quantitative determination of vicinal diketones from green beer

Florian Tritz, Patrick Fosso, Thomas Brandstetter, Jürgen Rühe

University of Freiburg - IMTEK, Germany



Evaluation of aroma of Saccharomyces jurei and its newly constructed non-GMO hybrids during beer fermentation.

Konstantina Giannakou1,2, Federico Visinoni1, Penghan Zhang3, Paul Jones2, Mark Cotterrell2, Urska Vrhosvek3, Daniela Delneri1

1Manchester Institute of Biotechnology, University of Manchester, Manchester, United Kingdom; 2Cloudwater Brew Co, Manchester, United Kingdom; 3Foundation Edmund Mach, San Michele All'adige TN, Italy



Oil Composition of Nugget, Chinook and Mosaic® Brand Hop Varietals by GC/MS Q-TOF with SCD

Jacqueline Marie Hite1, Patrick Jensen1, Tiffany Pitra1, Denis Gayte2, Philippe Lefevre2

1Yakima Chief Hops, Yakima, Washington, United States of America; 2Yakima Chief Hops, Louvain le Neuve, Belgium



How ‘gluten-free’ are industrial barley malt beers treated to be gluten-free?

Hellen Watson1, Anneleen Decloedt1, Corey Broeckling2, Jessica Prenni2, Anita Van Landschoot1

1Ghent University, Belgium; 2Colorado State University, USA