P3: Poster session III (12:45 - 13:45)
Bisulphite-bound aldehydes in beer: method development and sample analysis via UHPLC-MS
1KU Leuven - Campus Ghent, Belgium; 2Ghent University; 3Wageningen University & Research
Pinpoint genetic determinants of beer aroma
Influence of grain modification and curing temperature on the formation of beer staling aldehydes in pale malt
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
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
University of Campinas, Brazil
BREWING WORT FERMENTATION IN CONTINUOUS TUBULAR EQUIPMENT
University of Campinas, Brazil
Precoat filtration with compressible filter aid mixtures
KRONES AG, Germany
AlterBrew - Use of alternative cereals for the production of qualitative and innovative beers.
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
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.
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
Univeristà Politecnica delle Marche, Italy
Massive Open Online Course 'Beer, the Science of Brewing'
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
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
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
Center for Microbial Ecology and Technology, Faculty of Bioscience engineering, Ghent University, Belgium
Technical Progress in the Extraction of Hops with Supercritical CO2
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
University of Freiburg - IMTEK, Germany
Evaluation of aroma of Saccharomyces jurei and its newly constructed non-GMO hybrids during beer fermentation.
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
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?
1Ghent University, Belgium; 2Colorado State University, USA