Chair J. De Clerck IV. Post Fermentation technologies in Special Beer productions Bottle conditioning: some side implications

Size: px
Start display at page:

Download "Chair J. De Clerck IV. Post Fermentation technologies in Special Beer productions Bottle conditioning: some side implications"

Transcription

1 Chair J. De Clerck IV Post Fermentation technologies in Special Beer productions Bottle conditioning: some side implications

2 Chair J. De Clerck XIV, september 14 Bottle conditioning: some side implications Yeast a. Screening and selection b. Harvesting/propagation c. Dosage Bottle conditioning a) Beer warmer b) Cellar conditions c) Evolution of aroma compounds Various side implications

3 Screening and selection for bottle conditioning Standard lab fermentation conditions Use of ultimate receiving/final wort Variables a) Fermentation temperature b) Fermentation pressure c) Inoculation rate d) Oxygenation e) Alcohol% at inoculation (*) Measuring a) Fermentation speed b) Higher alcohols and esters c) Sulphur compounds & vicinal diketones d) Yeast concentration e) Yeast viability f) Yeast vitality

4 Screening and selection for bottle conditioning Standard lab refermentation conditions Use of ultimate receiving beer Variables a) Time of harvest (growth phase, stationary phase, or at specific ADF) b) Pre-oxygenation c) Refermentation temperature d) Inoculation rate Measuring a) Extract evolution in time b) Evolution higher alcohols and esters (at different storage temperatures 0/10/20 C) c) Sulphur compounds, acetaldehyde & vicinal diketones d) Yeast concentration e) Yeast viability f) Yeast vitality

5 Yeast harvesting/propagation Bottle conditioning yeast origin, different possiblities a) Top harvest of cylindro-conical fermentation - Fillling rate >80% - Fixed connection to unique yeast receiving tank - Slight overpressure (0.10 bar) Closing CO2-exhaust Automatic opening one-way valve, situated in top yeast layer CO2 + yeast evacuation - Receiving tank on load cells - Harvesting parameters: Yeast growth phase or ADF # kg s / fermentation (up to 3000 kg / 1000 hl) - Immediate cooling of harvested yeast - Implication: when harvesting in early stage, need of equal volume without harvest to reach end attenuation We use it as option I

6 a) Top harvest

7 b. Yeast harvesting/propagation

8 Yeast harvesting/propagation Bottle conditioning yeast origin, different possiblities b) Freshly propagated yeast Size implications hl/yr at inoculation rate of 2 mio cells/ml - Max. propagation concentration: strain dependant ( mio cells/ml) - Need of hl / day Side impact - Source of fermentable sugars (ex. Dilution rate of 1/100 at 8 Plato remaining fermentable extract 0.08 P which equals 0.4 g CO2/l.) - Increase in turbidity We use it as option II

9 Yeast harvesting/propagation Bottle conditioning yeast origin, different possiblities b) Freshly propagated yeast Size implications hl/yr at inoculation rate of 2 mio cells/ml - Max. propagation concentration: strain dependant ( mio cells/ml) - Need of hl / day Side impact - Source of fermentable sugars (ex. Dilution rate of 1/100 at 8 Plato remaining extract 0.08 P which equals 0.4 g CO2/l.) - Increase in turbidity We use it as option II

10 Yeast harvesting/propagation Bottle conditioning yeast origin, different possiblities c) other. Centrifugation - Shear stress - Difficult planning and organisation, if time of harvest needs to be respected - Time- and energy consuming - Investments (centrifuge, yeast cooler, ) - Increases sanitary complexity =We use it as option III Cone-yeast Dried yeast Fermenting beer

11 Yeast harvesting/propagation Viability: measure of living cells Test: methylene blue Problems: reliability and no strict relation with vitality Vitality: measure of physiological state of viable cell population Test: Acidification Power Test

12 Yeast harvesting/propagation Acidification Power Test ph drop of a glucose solution with suspended yeast cells serves as an indicator of the physical condition of the yeast Optimised Acidification Power Test WAP (water acidification power) GAP (glucose acidification power) GIPE = GAP -WAP (glucose inducedproton efflux) is the ability of cells to use extracellular reserves is a useful biomarker for the evaluation of yeast quality

13 Yeast harvesting/propagation Evolution of GIPE parameters due to different exposure times at 8 % alcohol stress 1 0,9 0,8 0,7 0,6 0,5 0,4 freshly propagated 9th generation 0,3 0,2 0,1 0 0h 2h 4h 6h

14 Yeast dosage Proportional and dynamic dosing Working concentration: mio cells/ml Dilution in deaerated and demineralised water In-line dosing towards filler (no buffer tank) Accurate dosing necessary Continuous measurement: - viable-yeast concentration in dosing tank -beer flow - yeast dosing flow i. Double measurement (mass and flow) ii. Maximal variation of 5% between mass and flow measurement -turbidity prior and after dosing (as a check; no master) Yeast dosing via positive displacement pump (max independence of pressure variations)

15 Proportional and dynamic dosing

16 Beer heating Faster and more reliable start of refermentation In line warming up beer flow to C No direct steam/beer contact: necessary secondary water-circuit 2 plate heat exchangers Maximal circulation flow, for fast reaction time Strict control of beer temperature (+/- 10% relative to setpoint allowed for 5 sec s)

17 Beer heating Faster and more reliable refermentation 9 Influence of bottling temperature g/l CO2 vsdaysin warm cellar 8,5 8 7,5 7 6,5 6 5,5 5 4, C 8 C 12 C 20 C

18 Cellar conditions Classic bottle conditioning setpoints: - Carbonation start 3-6 g CO2/l. - Carbonation target 5-9 g CO2/l. - Sugar addition Plato - Temperature C - Time 1-3 weeks Strict temperature control necessary - Conventional air heating blowers - Floor heating Control of relative humidity - Below 60% relative - Gives possiblity to cool down cellars, under extreme climatologic conditions Use of non photo-oxidative lighting Transfer, when CO2-target is reached, to cooled cellars (8-10 C) (warm/cold cellars: energetic closed cycle) Storage untill moment of sale

19 Aroma evolution Various tests carried out Evolution of higher alcohols, sepcificaldehydes, vicinal diketones, specific sulphurcompounds, in function of - Selected yeast strain - Time of harvest - Pre-oxygenation - Flash pasteurised/ non pasteurised - Storage time - Storage temperature - Inoculation rate -. Focus on esters, since very important aroma-active compounds, derived from yeast metabolism

20 Aroma evolution Screening of fermentation and lagering on secretion of ester-degrading enzymes - top fermented beer (O.G P) - Saccharomyces cerevisiae cerevisiae CMB212 - fermentation: 7 days, 24 C - lagering: 7 days, 0 C - induced autolysis: 36 days, 28 C - samples were filtered and bottled on days: (fermentation), 8-15 (lagering), 30 and 51 (induced autolysis) - corrections: ph, ethanol % (v/v), isoamyl acetate, isoamyl alcohols, acetic acid

21 Aroma evolution 120 isoamyl acetate: % initial concentration after storage at 24 C time (months) day 0 day 1 day 7 day 11 day 14 day 51

22 Aroma evolution Influence of inoculation rate on degradation of important aroma-compounds - top fermented beer (O.G P) - Saccharomyces cerevisiae cerevisiae CMB212 - fermentation: 7 days, 24 C - lagering: 7 days, 0 C - flash pasteurised prior to bottle conditioning - Bottle conditioning & storage - CMB Variable inoculation rates ( miocells/ml) P fermentable extract - 24 C, 6 months

23 Aroma evolution 100 isoamyl acetate: % inital value after 6 months at 24 C inoculation rate (x 10E6 cells/ml)

24 Aroma evolution Influence of yeast strain on degradation of important aroma-compounds - top fermented beer (O.G P) - Saccharomyces cerevisiae cerevisiae CMB64B, 212, fermentation: 7 days, 24 C - lagering: 7 days, 0 C - Flash pasteurised prior to bottle conditioning - Bottle conditioning & storage - CMB 64B, inoculation rate (2.0 mio cells/ml) P fermentable extract - 24 C, 2 weeks

25 Aroma evolution isoamyl acetate: % initial value time (months) pasteurised pasteurised + yeast CMB 212 pasteurised + yeast CMB 64B pasteurised + yeast CMB 214

26 Aroma evolution Influence of storage temperature on degradation of important aroma-compounds - top fermented beer (O.G P) - Saccharomyces cerevisiae cerevisiae CMB214 - fermentation: 7 days, 24 C - lagering: 7 days, 0 C - Flash pasteurised prior to bottle conditioning - Bottle conditioning & storage - CMB 64B, inoculation rate (2.0 mio cells/ml) P fermentable extract - 24 C, 2 weeks - Subsequent storage for 6 months at either 0 C or 24 C

27 Aroma evolution isoamyl acetate: % initial value time (months) 0 C 0 C + yeast 24 C 24 C + yeast

28 Aroma evolution Influence of pasteurisation on degradation of important aroma-compounds - top fermented beer (O.G P) - Saccharomyces cerevisiae cerevisiae CMB214 - fermentation: 7 days, 24 C - lagering: 7 days, 0 C - Flash pasteurised prior to bottle conditioning - Bottle conditioning & storage - CMB212 - inoculation rate (2.0 mio cells/ml) P fermentable extract - 24 C, 2 weeks - Subsequent storage for 6 months at 20 C

29 Aroma evolution isoamyl acetate: % initial value time (months) pasteurised not pasteurised pasteurised + yeast not pasteurised + yeast

30 Thank you

Beauty and the Yeast - part II

Beauty and the Yeast - part II Beauty and the Yeast - part II Factors Affecting Fermentation and how to control them Troels Prahl Vice President of Innovation and European Operations Agenda Yeast metabolism basics - Flavor creation

More information

For Beer with Character

For Beer with Character Yeast technology For Beer with Character Yeast technology Fresh yeast for Beer with Character The raw material yeast plays a crucial role in breweries. A wide range of flavors can be produced in beer using

More information

Dissolved Oxygen. Management. WineEng Experiences in Brewing and Beer. Experiences in Brewing and Beer by David Medlyn, Coopers Brewery

Dissolved Oxygen. Management. WineEng Experiences in Brewing and Beer. Experiences in Brewing and Beer by David Medlyn, Coopers Brewery Dissolved Oxygen WineEng 2018 Management Experiences in Brewing and Beer Experiences in Brewing and Beer by David Medlyn, Coopers Brewery Coopers Brewery Established 1862 by Thomas Cooper as an ale brewery

More information

Bottle refermentation of high alcohol-beers

Bottle refermentation of high alcohol-beers Bottle refermentation of high alcohol-beers Special Beers The Belgian paradox XIV Chair J. De Clerck 2012 12 > 14 September, Fermentis all rights reserved-septembre 12 Introduction to Fermentis Fermentis

More information

05/09/ :56. Yeast Selection for Beer Diversity

05/09/ :56. Yeast Selection for Beer Diversity 05/09/2016 09:56 Yeast Selection for Beer Diversity Agenda I Introduction - Our Group and Fermentis II Yeast Production and Product Usage III Yeast Characteristics/Selection - attenuation - kinetics -

More information

Dr.Nibras Nazar. Microbial Biomass Production: Bakers yeast

Dr.Nibras Nazar. Microbial Biomass Production: Bakers yeast Microbial biomass In a few instances the cells i.e. biomass of microbes, has industrial application as listed in Table 3. The prime example is the production of single cell proteins (SCP) which are in

More information

Stuck / Sluggish Wine Treatment Summary

Stuck / Sluggish Wine Treatment Summary 800.585.5562 BSGWINE.COM 474 Technology Way Napa, CA 94558 Stuck / Sluggish Wine Treatment Summary 1. BEFORE REINOCULATING 1.1 Check yeast viability with methylene blue. Mix a sample of must with an equal

More information

RISK MANAGEMENT OF BEER FERMENTATION DIACETYL CONTROL

RISK MANAGEMENT OF BEER FERMENTATION DIACETYL CONTROL Buletin USAMV-CN, 62/2006 (303-307) ISSN 1454 2382 RISK MANAGEMENT OF BEER FERMENTATION DIACETYL CONTROL Mudura Elena, SevastiŃa Muste, Maria Tofană, Crina Mureşan elenamudura@yahoo.com University of Agricultural

More information

Yeast- Gimme Some Sugar

Yeast- Gimme Some Sugar Yeast- Gimme Some Sugar Taxonomy: Common yeast encountered in brewing The main cultured brewers yeast is genus Saccharomyces Saccharomyces means sugar fungus S. cerevisiae is ale yeast S. pastorianus is

More information

Micro-brewing learning and training program

Micro-brewing learning and training program Micro-brewing learning and training program (LdV Beer School) Program izobraževanja v mikro-pivovarstvu (projektno gradivo) Beer styles Raw materials Brewhouse technology - mashing and mashing in - lautering

More information

MIC305 Stuck / Sluggish Wine Treatment Summary

MIC305 Stuck / Sluggish Wine Treatment Summary Page: 1 of 5 1. BEFORE reinoculating 1.1 Check yeast viability with methylene blue. If < 25 % of yeasts are viable, rack off yeast lees and skip to reinoculation method below. If there are many live cells,

More information

When quality comes first. Solutions for craft brewers

When quality comes first. Solutions for craft brewers When quality comes first Solutions for craft brewers Tradition and innovation Craft brewing is a unique combination of tradition, passion and innovation. Firmly rooted in centuries-old techniques, brewers

More information

LAGERING WITH THE CONICAL FERMENTER & GLYCOL CHILLER. What is a lager fermentation profile?

LAGERING WITH THE CONICAL FERMENTER & GLYCOL CHILLER. What is a lager fermentation profile? What is a lager fermentation profile? Lager yeasts enjoy lower fermentation temperatures and as a result, produce fewer fruity esters during fermentation than ale yeasts. Therefore a higher expectation

More information

Yeast and Flavour Production. Tobias Fischborn Lallemand Brewing

Yeast and Flavour Production. Tobias Fischborn Lallemand Brewing Yeast and Flavour Production Tobias Fischborn Lallemand Brewing Content Flavour production by yeast How to control Flavour Production Non-Traditional Yeast to Brew Beer Contribution To Beer Flavor Contribution

More information

Effect of Yeast Propagation Methods on Fermentation Efficiency

Effect of Yeast Propagation Methods on Fermentation Efficiency Effect of Yeast Propagation Methods on Fermentation Efficiency Chris Richards Ethanol Technology 4 th European Bioethanol Technology Meeting Detmold, Germany April 16, 2008 Objective of Propagation To

More information

YEAST Wrangling The Many Flavors of Brewing Yeast CURT WITTENBERG FOR SOCIETY OF BARLEY ENGINEERS OCTOBER 4, 2017

YEAST Wrangling The Many Flavors of Brewing Yeast CURT WITTENBERG FOR SOCIETY OF BARLEY ENGINEERS OCTOBER 4, 2017 YEAST Wrangling The Many Flavors of Brewing Yeast CURT WITTENBERG FOR SOCIETY OF BARLEY ENGINEERS OCTOBER 4, 2017 Please distribute cups and beer Please keep beers in numerical order: 1-6. Please do not

More information

Dynamic Fermentation with Iso-Mix Rotary Jet Mixing: Optimizing Yeast Viability and System Performance

Dynamic Fermentation with Iso-Mix Rotary Jet Mixing: Optimizing Yeast Viability and System Performance MBAA TQ vol. 53, no. 4 2016 pp. 200 204 SUPPLIER PERSPECTIVE Dynamic Fermentation with Iso-Mix Rotary Jet Mixing: Optimizing Yeast Viability and System Performance Alyce Hartvigsen Alfa Laval Copenhagen

More information

PROCESSING THE GRAPES RED WINEMAKING

PROCESSING THE GRAPES RED WINEMAKING PROCESSING THE GRAPES RED WINEMAKING Milena Lambri milena.lambri@unicatt.it Enology Area - DiSTAS Department for Sustainable Food Process Università Cattolica del Sacro Cuore - Piacenza COLOR COMPOUNDS

More information

Beer Preparation for Packaging. Jamie Ramshaw M.Brew Simpsons Malt

Beer Preparation for Packaging. Jamie Ramshaw M.Brew Simpsons Malt Beer Preparation for Packaging Jamie Ramshaw M.Brew Simpsons Malt Conditioning Cask Processed Beer Preparation Conditioning Haze and Clarity Stabilisation Conditioning Aims Flavour development Development

More information

FERMENTATION. By Jeff Louella

FERMENTATION. By Jeff Louella FERMENTATION By Jeff Louella Why Understand Fermentation? Understanding the science behind fermentation can greatly affect the quality of beer made. There are some great products on the market to help

More information

Timing of Treatment O 2 Dosage Typical Duration During Fermentation mg/l Total Daily. Between AF - MLF 1 3 mg/l/day 4 10 Days

Timing of Treatment O 2 Dosage Typical Duration During Fermentation mg/l Total Daily. Between AF - MLF 1 3 mg/l/day 4 10 Days Micro-Oxygenation Principles Micro-oxygenation is a technique that involves the addition of controlled amounts of oxygen into wines. The goal is to simulate the effects of barrel-ageing in a controlled

More information

RELATIONSHIPS BETWEEN THE SPEED OF FERMENTATION AND LEVELS OF FLAVOUR COMPOUNDS POST- FERMENTATION

RELATIONSHIPS BETWEEN THE SPEED OF FERMENTATION AND LEVELS OF FLAVOUR COMPOUNDS POST- FERMENTATION 1 RELATIONSHIPS BETWEEN THE SPEED OF FERMENTATION AND LEVELS OF FLAVOUR COMPOUNDS POST- FERMENTATION Maria Josey, James Bryce and Alex Speers Young Scientists Symposium 2016 Chico, California Yeast Derived

More information

DRAFT EAST AFRICAN STANDARD

DRAFT EAST AFRICAN STANDARD ICS 67.160.10 DRAFT EAST AFRICAN STANDARD Gins Specification EAST AFRICAN COMMUNITY EAS 2013 Second Edition 2013 Foreword Development of the East African Standards has been necessitated by the need for

More information

Exploring Attenuation. Greg Doss Wyeast Laboratories Inc. NHC 2012

Exploring Attenuation. Greg Doss Wyeast Laboratories Inc. NHC 2012 Exploring Attenuation Greg Doss Wyeast Laboratories Inc. NHC 2012 Overview General Testing Model Brewing Control Panel Beginning Brewing Control Experienced Brewing Control Good Beer Balancing Act Volatile

More information

Living Factories. Biotechnology SG Biology

Living Factories. Biotechnology SG Biology Living Factories Biotechnology SG Biology Learning Outcomes 1 State that the raising of dough and the manufacture of beer and wine depend on the activities of yeast. Identify yeast as a single celled fungus,

More information

STABILIZATION OPTIONS. For Sweet Wines before Bottling

STABILIZATION OPTIONS. For Sweet Wines before Bottling STABILIZATION OPTIONS For Sweet Wines before Bottling Sugar-Sugar Top source of carbon Excellent seller of wine Brings balance to wine with high acidity/astringency Promotes peace, comfort and wellbeing

More information

Unit code: A/601/1687 QCF level: 5 Credit value: 15

Unit code: A/601/1687 QCF level: 5 Credit value: 15 Unit 24: Brewing Science Unit code: A/601/1687 QCF level: 5 Credit value: 15 Aim This unit will enable learners to apply knowledge of yeast physiology and microbiology to the biochemistry of malting, mashing

More information

Sour Beer A New World approach to an Old World style. Brian Perkey Lallemand Brewing

Sour Beer A New World approach to an Old World style. Brian Perkey Lallemand Brewing Sour Beer A New World approach to an Old World style. Brian Perkey Lallemand Brewing History & Styles of Sour Beers Sour beer styles have existed for centuries What do we mean by Sour beer? History and

More information

Packaging (Large pack) Kevin Mutch Peripatetic Brewer 25 April 2018

Packaging (Large pack) Kevin Mutch Peripatetic Brewer 25 April 2018 Packaging (Large pack) Kevin Mutch Peripatetic Brewer 25 April 2018 Topics Beer preparation and mechanics of fill Cask Keg Bulk Beer Preparation Prior to packaging beer must be in the correct condition

More information

GEA Refrigeration in Breweries. GEA Refrigeration

GEA Refrigeration in Breweries. GEA Refrigeration GEA Refrigeration in Breweries GEA Refrigeration The History of beer Beer brewing is a very old profession with an interesting history. Before we go into detail about the brewing process and the refrigeration

More information

How yeast strain selection can influence wine characteristics and flavors in Marquette, Frontenac, Frontenac gris, and La Crescent

How yeast strain selection can influence wine characteristics and flavors in Marquette, Frontenac, Frontenac gris, and La Crescent How yeast strain selection can influence wine characteristics and flavors in Marquette, Frontenac, Frontenac gris, and La Crescent Katie Cook, Enologist, University of Minnesota Fermentation Yeast Saccharomyces

More information

OBTAINING AND CHARACTERIZATION OF BEERS WITH CHERRIES

OBTAINING AND CHARACTERIZATION OF BEERS WITH CHERRIES Innovative Romanian Food Biotechnology Vol. 3 Issue of September 25, 2008 2008 by Dunărea de Jos University Galaţi Received July 24, 2008 / Accepted August 25, 2008 RESEARCH ARTICLE OBTAINING AND CHARACTERIZATION

More information

Institute of Brewing and Distilling

Institute of Brewing and Distilling Institute of Brewing and Distilling Asia Pacific Section s 32 nd Convention Melbourne, Victoria March 25 th -30 th 2012 Fermentation The Black Box of the Brewing Process A Concept Revisited Graham G. Stewart

More information

When life throws you lemons, how new innovations and good bacteria selection can help tame the acidity in cool climate wines

When life throws you lemons, how new innovations and good bacteria selection can help tame the acidity in cool climate wines When life throws you lemons, how new innovations and good bacteria selection can help tame the acidity in cool climate wines Dr. Sibylle Krieger-Weber R&D Bacteria, Lallemand Germany VitiNord August 2

More information

Viniflora PRELUDE Product Information

Viniflora PRELUDE Product Information Description This product is a pure strain of Torulaspora delbrueckii to be used in combination with your Saccharomyces cerevisiae strain (or strains) of choice. Chr. Hansen s pure Torulaspora delbrueckii

More information

HOW TO ACHIEVE A SUCCESSFUL PRISE DE MOUSSE

HOW TO ACHIEVE A SUCCESSFUL PRISE DE MOUSSE HOW TO ACHIEVE A SUCCESSFUL PRISE DE MOUSSE A good preparation of a Prise de Mousse is multifactorial. The composition of the base wine is essential, but many other parameters will have an impact. All

More information

A new acetolacte decarboxylase for diacetyl control

A new acetolacte decarboxylase for diacetyl control A new acetolacte decarboxylase for diacetyl control JACOB F. CRAMER, LENE B. JENSEN AND TOVE BLADT DUPONT INDUSTRIAL BIOSCIENCE IBD CONVENTION 2016 SYDNEY, AUSTRALIA, 17 TH OF MARCH 2016 Agenda Vicinal

More information

HONEY. Food and Agriculture Organization of the United Nations

HONEY. Food and Agriculture Organization of the United Nations HONEY Food and Agriculture Organization of the United Nations HONEY 1.- Honey General Information Honey has a fluid, crystallized (total or partially) consistence. Present a high viscosity and density

More information

Brewhouse technology

Brewhouse technology Brewhouse technology For Beer with Character Brewhouse technology The best quality wort for the best quality beer The brewhouse is the heart of every brewery and therefore crucial to the quality of the

More information

Microbiologist. QA Lab at Boulevard Brewing Co. Production QA Member of A.S.B.C. Sensory Specialist, Beer Judge

Microbiologist. QA Lab at Boulevard Brewing Co. Production QA Member of A.S.B.C. Sensory Specialist, Beer Judge Microbiologist Jennifer Helber Lab Science, Etc. QA Lab at Boulevard Brewing Co. Production QA Member of A.S.B.C. Sensory Specialist, Beer Judge Consultant Lab Science, Etc. K.C. Beer Pairing Examiner

More information

2009 Australian & New Zealand Winemakers P/L

2009 Australian & New Zealand Winemakers P/L 2009 Australian & New Zealand Winemakers P/L TECHNICAL ARTICLE Seital Centrifuge: Supreme Clarification For Today s Environment The Seital range of centrifuges represents over 20 years of development and

More information

Encapsulated Flavours New Horizons for the Delivery of Aroma and Taste Flander s Food Technology Day, Brussels, September 29-30, 2010

Encapsulated Flavours New Horizons for the Delivery of Aroma and Taste Flander s Food Technology Day, Brussels, September 29-30, 2010 Encapsulated Flavours New Horizons for the Delivery of Aroma and Taste Flander s Food Technology Day, Brussels, September 29-, Flavours Complex Blends of Compounds Providing Aroma and Taste Shepherd (06)

More information

Fermentation of Pretreated Corn Stover Hydrolysate

Fermentation of Pretreated Corn Stover Hydrolysate Fermentation of Pretreated Corn Stover Hydrolysate College of Agriculture College of Engineering Nathan S. Mosier 1,2, Ryan Warner 1,2, Miroslav Sedlak 2, Nancy W. Y. Ho 2, Richard Hendrickson 2, and Michael

More information

15/03/ :58. Yeast Selection for Beer Diversity

15/03/ :58. Yeast Selection for Beer Diversity 15/03/2016 09:58 Yeast Selection for Beer Diversity Agenda I Introduction - Our Group and Fermentis II Yeast Production and Product Usage III Yeast Characteristics/Selection - attenuation - kinetics -

More information

Influence of yeast strain choice on the success of Malolactic fermentation. Nichola Hall Ph.D. Wineries Unlimited, Richmond VA March 29 th 2012

Influence of yeast strain choice on the success of Malolactic fermentation. Nichola Hall Ph.D. Wineries Unlimited, Richmond VA March 29 th 2012 Influence of yeast strain choice on the success of Malolactic fermentation Nichola Hall Ph.D. Wineries Unlimited, Richmond VA March 29 th 2012 INTRODUCTION Changing conditions dictate different microbial

More information

Strategies for reducing alcohol concentration in wine

Strategies for reducing alcohol concentration in wine Strategies for reducing alcohol concentration in wine Cristian Varela Senior Research Scientist Alcohol in Australian wine 2014 2005 Average 13.6% 14.5% Ethanol Godden et al. 2015 Why is alcohol increasing?

More information

PROCESSING THE GRAPES WHITE WINEMAKING

PROCESSING THE GRAPES WHITE WINEMAKING PROCESSING THE GRAPES WHITE WINEMAKING Milena Lambri Enology Area - DiSTAS Department for Sustainable Food Process Università Cattolica del Sacro Cuore - Piacenza The Basic Steps of White Wine Production

More information

Production, Optimization and Characterization of Wine from Pineapple (Ananas comosus Linn.)

Production, Optimization and Characterization of Wine from Pineapple (Ananas comosus Linn.) Production, Optimization and Characterization of Wine from Pineapple (Ananas comosus Linn.) S.RAJKUMAR IMMANUEL ASSOCIATE PROFESSOR DEPARTMENT OF BOTANY THE AMERICAN COLLEGE MADURAI 625002(TN) INDIA WINE

More information

Specific Yeasts Developed for Modern Ethanol Production

Specific Yeasts Developed for Modern Ethanol Production 2 nd Bioethanol Technology Meeting Detmold, Germany Specific Yeasts Developed for Modern Ethanol Production Mike Knauf Ethanol Technology 25 April 2006 Presentation Outline Start with the Alcohol Production

More information

The Effects of the Rate of Nitrogen Consumption on the Duration of Alcohol Fermentation Remain Unknown

The Effects of the Rate of Nitrogen Consumption on the Duration of Alcohol Fermentation Remain Unknown The Effects of the Rate of Nitrogen Consumption on the Duration of Alcohol Fermentation Remain Unknown Nika Vafadari BIOL398-05/MATH388-01 March 2, 2017 Outline Background Info: Alcohol fermentation in

More information

Monophenols in beer. by Femke Sterckx. XIVth Chair J. De Clerck 14 September 2012

Monophenols in beer. by Femke Sterckx. XIVth Chair J. De Clerck 14 September 2012 Monophenols in beer by Femke Sterckx XIVth Chair J. De Clerck 14 September 2012 Monophenols in beer: overview Vanilla flavour in beer and relation with monophenols Flavour-activity of monophenols thresholds,

More information

Novozymes & Gusmer Enterprises WINE ENZYMES SOLUTIONS

Novozymes & Gusmer Enterprises WINE ENZYMES SOLUTIONS Novozymes & Gusmer Enterprises WINE ENZYMES SOLUTIONS Flotation and VinoClear Classic Presented by Adam Vart and Bill Merz 3 What is Flotation Originally developed for Water treatment 1st applications

More information

FTIR Analyzer. Lyza 5000 Wine

FTIR Analyzer. Lyza 5000 Wine FTIR Analyzer Lyza 5000 Wine LYZA 5000 WINE The evolution of wine analysis The novel multiparameter FTIR analyzer Lyza 5000 Wine is your solution for the analysis of must, must in fermentation, and wine.

More information

THE SPARK 500 SYSTEM FEATURES

THE SPARK 500 SYSTEM FEATURES THE SPARK 500 The Spark 500 features exceptional materials, fabrication and digital control in a brewer-focussed design. Modular and expandable, a compact installation can easily grow into a large scale

More information

PRESERVATION METHOD OF YEAST AND PERFORMANCE IN BEER FERMENTATION

PRESERVATION METHOD OF YEAST AND PERFORMANCE IN BEER FERMENTATION R. Rotar Stingheriu. Scientifical Researches. Agroalimentary Processes and Technologies, Volume XI, No. 2 (2005), 337-344 PRESERVATION METHOD OF YEAST AND PERFORMANCE IN BEER FERMENTATION Rodica Rotar

More information

Yeast Flavour & The Evolution of Beer Styles. Robert Percival Lallemand Brewing

Yeast Flavour & The Evolution of Beer Styles. Robert Percival Lallemand Brewing Yeast Flavour & The Evolution of Beer Styles Robert Percival Lallemand Brewing Content Contribution of yeast to beer flavour Development of beer styles The role of yeasts in beer styles Commercial availability

More information

For the Oregon Brew Crew March 2013

For the Oregon Brew Crew March 2013 For the Oregon Brew Crew March 2013 Raw barley kernels are soaked in water, then allowed to germinate Partial germination breaks down walls inside the kernel. Enzymes that degrade starch are released,

More information

Selection from Industrial Lager Yeast Strains of Variants with Improved Fermentation Performance in Very-High-Gravity Worts

Selection from Industrial Lager Yeast Strains of Variants with Improved Fermentation Performance in Very-High-Gravity Worts APPLIED AND ENVIRONMENTAL MICROBIOLOGY, Mar. 2010, p. 1563 1573 Vol. 76, No. 5 0099-2240/10/$12.00 doi:10.1128/aem.03153-09 Copyright 2010, American Society for Microbiology. All Rights Reserved. Selection

More information

Volume NaOH ph ph/ Vol (ml)

Volume NaOH ph ph/ Vol (ml) Determining Acidity of Foods I. Purpose/Objective: The purpose is to identify the normality of a prepared sodium hydroxide solution by titrating samples of KAP. With the known normality of the base solution,

More information

Winemaking Summarized

Winemaking Summarized Prevention of Common Wine Faults Luke Holcombe 707-790-3601 cell lukeh@scottlab.com Winemaking Summarized 1 What are the most Common Faults? Oxidation Volatile Sulfur Compounds (VSC) Microbial Faults Protein

More information

MALOLACTIC FERMENTATION QUESTIONS AND ANSWERS SESSION

MALOLACTIC FERMENTATION QUESTIONS AND ANSWERS SESSION MALOLACTIC FERMENTATION QUESTIONS AND ANSWERS SESSION ML SCHOOL September 2016 University Stellenbosch QUESTIONS Why should I care about specific wine lactic acid bacteria? Why should I pay if MLF comes

More information

30 YEARS OF FUEL ETHANOL PRODUCTION IN BRAZIL: identification and selection of dominant industrial yeast strains.

30 YEARS OF FUEL ETHANOL PRODUCTION IN BRAZIL: identification and selection of dominant industrial yeast strains. 30 YEARS OF FUEL ETHANOL PRODUCTION IN BRAZIL: identification and selection of dominant industrial yeast strains Mário Lúcio Lopes Sugarcane Production Source: http://english.unica.com.br/content/show.asp?cntcode={d6c39d36-69ba-458d-a95c-815c87e4404d}

More information

Introduction to MLF and biodiversity

Introduction to MLF and biodiversity Introduction to MLF and biodiversity Maret du Toit DEPARTMENT OF VITICULTURE AND OENOLOGY INSTITUTE FOR WINE BIOTECHNOLOGY Stellenbosch University E-mail: mdt@sun.ac.za Microbiology of wine your perpsectives

More information

Yeasts for low (and high) alcohol

Yeasts for low (and high) alcohol Yeasts for low (and high) alcohol Ana Hranilovic ASVO Adelaide Seminar 19.11.2015 ARC Training Centre for Innovative Wine Production adelaide.edu.au/tc-iwp/ Earlier, shorter, hotter vintages are stressful

More information

Alcohol Meter for Wine. Alcolyzer Wine

Alcohol Meter for Wine.   Alcolyzer Wine Alcohol Meter for Wine Alcolyzer Wine Alcohol Determination and More The determination of alcohol is common practice for manufacturers of wine, cider and related products. Knowledge of the alcohol content

More information

The effects of reliable Quality Control in a Craft Brewery.

The effects of reliable Quality Control in a Craft Brewery. The effects of reliable Quality Control in a Craft Brewery. 5 th European MicroBrew Symposium Monday, 7 th November 2016 Nuremberg Julia Sattler Michaela Schölnberger Product Management Lab Density & Concentration

More information

Non-Saccharomyces yeast in brewing

Non-Saccharomyces yeast in brewing 26. Pivovarsko Sladařské DNY 22.-23.12015 Non-Saccharomyces yeast in brewing Maximilian Michel, Fritz Jacob, Mathias Hutzler Outline I. Short introduction II. Screening overview III. Screening methods

More information

AN OVERVIEW OF THE BREWING PROCESS. Jared Long Head Brewer Altitude Chophouse and Brewery

AN OVERVIEW OF THE BREWING PROCESS. Jared Long Head Brewer Altitude Chophouse and Brewery AN OVERVIEW OF THE BREWING PROCESS Jared Long Head Brewer Altitude Chophouse and Brewery jared@altitudechophouse.com Water Objective: understand your water, but don t obsess over it. ph alone doesn t

More information

When Good Bugs Go Bad Detection of Beer Spoiling Microorganisms in a Mixed Fermentation Environment

When Good Bugs Go Bad Detection of Beer Spoiling Microorganisms in a Mixed Fermentation Environment When Good Bugs Go Bad Detection of Beer Spoiling Microorganisms in a Mixed Fermentation Environment Kate Steblenko Jack s Abby Brewing The Beginning Established 2011 Volunteer staff 5,000 sq feet 100 BBLs

More information

Alcohols, Acids, and Esters in Beer. Matt Youngblut BAM Members Meeting October 13th, 2016

Alcohols, Acids, and Esters in Beer. Matt Youngblut BAM Members Meeting October 13th, 2016 Alcohols, Acids, and Esters in Beer Matt Youngblut BAM Members Meeting October 13th, 2016 What are Alcohols, Acids, and Esters? Alcohols Any organic molecule with a hydroxyl group (X~OH) that s attached

More information

MAKING WINE WITH HIGH AND LOW PH JUICE. Ethan Brown New Mexico State University 11/11/2017

MAKING WINE WITH HIGH AND LOW PH JUICE. Ethan Brown New Mexico State University 11/11/2017 MAKING WINE WITH HIGH AND LOW PH JUICE Ethan Brown New Mexico State University 11/11/2017 Overview How ph changes during winemaking Reds To adjust for high ph and how Whites Early harvest due to poor conditions

More information

Fermentation Essentials

Fermentation Essentials Fermentation Essentials There s a reason why the adage brewers make wort; yeast makes beer has endured. Fermentation is everything! Ironically, the smallest ingredient a single-celled fungus in a recipe

More information

ON-SITE TECHNICAL INFORMATION

ON-SITE TECHNICAL INFORMATION WINE BEFORE VA REMOVAL HIGH PRESSURE DIAPHRAGM PUMP NANOFILTRATION MEMBRANES ACID ABSORBTION COLUMN CONCENTRATED WINE STREAM WINE AFTER VA REMOVAL DE-ACIDIFIED PERMEATE STREAM RECOMBINED WINE WITH 30%

More information

KEY STEPS OF ROSE WINEMAKING. Eglantine Chauffour, Enartis USA

KEY STEPS OF ROSE WINEMAKING. Eglantine Chauffour, Enartis USA KEY STEPS OF ROSE WINEMAKING Eglantine Chauffour, Enartis USA ROSE: WHAT DO YOU EXPECT? ROSÉ WINEMAKING PROCESS SPECIFICITIES OF ROSÉ WINEMAKING PRE FERMENTATION STEPS OXYGEN MANAGEMENT AROMA PRODUCTION

More information

BrauKon HopGun Concept

BrauKon HopGun Concept BrauKon HopGun BrauKon HopGun Concept BrauKon HopGun Concept 3 5 kg Camba Bavaria 120 150 kg Tröegs Brewing Company BrauKon HopGun Concept HopGun - standard line: o 10 kg o 50 kg o 100 kg o 150 kg o 200

More information

The delicate art of wine making. Alfa Laval Foodec decanter centrifuges in the wine industry

The delicate art of wine making. Alfa Laval Foodec decanter centrifuges in the wine industry The delicate art of wine making Alfa Laval Foodec decanter centrifuges in the wine industry Wine making is both a huge growth industry and a delicate, specialist art. It takes versatility to provide technology

More information

Practical actions for aging wines

Practical actions for aging wines www.-.com Practical actions for aging wines document. Professional use not allowed (training, copy, publication, commercial document, etc.) without written D. s authorization Thirteen main key-points for

More information

WINE PRODUCTION. Microbial. Wine yeast development. wine. spoilage. Molecular response to. Molecular response to Icewine fermentation

WINE PRODUCTION. Microbial. Wine yeast development. wine. spoilage. Molecular response to. Molecular response to Icewine fermentation WINE PRODUCTION Wine yeast development Microbial wine spoilage Molecular response to wine fermentation Molecular response to Icewine fermentation Molecular response to sparkling wine (secondary) fermentation

More information

Dryhopping Effectively

Dryhopping Effectively Dryhopping Effectively 2017 NHC Minneapolis St. Paul Blaze Ruud- Key Accounts Manager HOP ANATOMY Lupulin Alpha Acids 2-20% Beta Acids 2-20% Hop Oils 0.5-4% Lipids 1-5% Leaf/Bract Polyphenols & Tannins

More information

Comparisons of yeast from wine, sake and brewing industries. Dr. Chandra Richter MBAA District Meeting October 25 th, 2014.

Comparisons of yeast from wine, sake and brewing industries. Dr. Chandra Richter MBAA District Meeting October 25 th, 2014. Comparisons of yeast from wine, sake and brewing industries Dr. Chandra Richter MBAA District Meeting October 25 th, 2014 E&J Gallo Winery E&J Gallo Winery Began in 1933 Started by two brothers: Ernest

More information

Cultured in Yeast. Chad Yakobson. Owner/Brewer

Cultured in Yeast. Chad Yakobson. Owner/Brewer Cultured in Yeast Chad Yakobson Owner/Brewer The Brettanomyces Project Heriot- Watt University, Institute of Brewing and Distilling, Edinburgh Scotland M.Sc. Brewing and Distilling: Masters dissertation:

More information

Petite Mutations and their Impact of Beer Flavours. Maria Josey and Alex Speers ICBD, Heriot Watt University IBD Asia Pacific Meeting March 2016

Petite Mutations and their Impact of Beer Flavours. Maria Josey and Alex Speers ICBD, Heriot Watt University IBD Asia Pacific Meeting March 2016 Petite Mutations and their Impact of Beer Flavours Maria Josey and Alex Speers ICBD, Heriot Watt University IBD Asia Pacific Meeting March 2016 Table of Contents What Are They? No or reduced mitochondrial

More information

MULTIVAC BETTER PACKAGING. Multivac Southern Africa

MULTIVAC BETTER PACKAGING. Multivac Southern Africa MULTIVAC BETTER PACKAGING Multivac Southern Africa Where do we come from? MULTIVAC Wolfertschwenden, South of Munich, current size approx. 30 000 square meters and expanding, and employing some 1500 people.

More information

Miniprep - Alkaline Lysis for BACs

Miniprep - Alkaline Lysis for BACs Miniprep - Alkaline Lysis for BACs by A. Untergasser (contact address and download at www.untergasser.de/lab) Version: 1.0 - Print Version (.PDF) ATTENTION: This is a low priced protocol. Use it preferably!

More information

OENOLOGY ENERGIZED BY

OENOLOGY ENERGIZED BY OENOLOGY ENERGIZED BY Velcorin technology is an oenological practice that protects wine against micro-organisms and preserves its natural flavour. 2 LANXESS Velcorin VELCORIN AN EXCELLENT CHOICE FOR YOUR

More information

Pilot technology and equipment to produce baking yeast in shorter multiplication cycle

Pilot technology and equipment to produce baking yeast in shorter multiplication cycle Available online at www.japt.tpa.usab-tm.ro Journal of Agroalimentary Processes and Technologies 2009, 15 (4), 525-529 Journal of Agroalimentary Processes and Technologies Pilot technology and equipment

More information

ENZYME PREPARATION IN SECONDARY FERMENTATION AND MATURATION PROCESS IN BREWING INDUSTRY. Abstract

ENZYME PREPARATION IN SECONDARY FERMENTATION AND MATURATION PROCESS IN BREWING INDUSTRY. Abstract F. Stoica, et all. Journal of Agroalimentary Processes and Technologies, Volume XIII, No.2 (2007), 387-392 Full Paper Natural Food Extracts and Additives ENZYME PREPARATION IN SECONDARY FERMENTATION AND

More information

KRONES fillers for wine and sparkling wine Filling of glass containers

KRONES fillers for wine and sparkling wine Filling of glass containers KRONES fillers for wine and sparkling wine Filling of glass containers 2 KRONES fillers for wine and sparkling wine One-hundred percent precision for valuable products The more valuable the product the

More information

Co-inoculation and wine

Co-inoculation and wine Co-inoculation and wine Chr. Hansen Fermentation Management Services & Products A definition of co-inoculation Co-inoculation is the term used in winemaking when yeasts (used to manage alcoholic fermentations

More information

REDUCING SULPHITES CONTENT IN WINES

REDUCING SULPHITES CONTENT IN WINES REDUCING SULPHITES CONTENT IN WINES Consumers and sulphites in wine Roles and impacts of SO 2 in Oenology Bacteria Yeast Oxygene, quinones Tyrosinase, laccase Antiseptic Antioxidant Antioxidasic Oxidised

More information

Formation of aroma compounds during fermentation -Effects, control, range- VLB Berlin / Burghard Meyer / 5th European MicroBrew Symposium

Formation of aroma compounds during fermentation -Effects, control, range- VLB Berlin / Burghard Meyer / 5th European MicroBrew Symposium 1 Formation of aroma compounds during fermentation -Effects, control, range- 2 Brewer s yeast dissolved in water disintegrates in countless, tiniest beads. Upon adding them to sugared water the magic begins

More information

Case Study I Soy Sauce. Scenario:

Case Study I Soy Sauce. Scenario: Case Study I Soy Sauce. Scenario: Brewing soy sauce is one of the original biotech industries. Soy sauce was shipped in barrels within Asia over 500 years ago, and in bottles to Europe by the 1600s. Now

More information

Alcohol management in the winery

Alcohol management in the winery Alcohol management in the winery David Wollan, VA Filtration/Memstar Pty Ltd (On behalf Steve Clarkson) Options for lower wine alcohol Pick grapes earlier (Get it right in the vineyard) Wait for new yeast

More information

An Investigation of Methylsufonylmethane as a Fermentation Aid. Eryn Bottens, Jeb Z Hollabaugh, and Thomas H. Shellhammer.

An Investigation of Methylsufonylmethane as a Fermentation Aid. Eryn Bottens, Jeb Z Hollabaugh, and Thomas H. Shellhammer. An Investigation of Methylsufonylmethane as a Fermentation Aid Eryn Bottens, Jeb Z Hollabaugh, and Thomas H. Shellhammer Abstract: Fermentation time in the cellar directly affects potential brewery production

More information

LEHUI MICRO BREWERY EQUIPMENT 2009/ 8

LEHUI MICRO BREWERY EQUIPMENT 2009/ 8 LEHUI MICRO BREWERY EQUIPMENT 2009/ 8 Layout One of the Best Manufacturers o f Brewery Equipment in the World CATALOG SYSTEM BRIEF INTRODUCTION 1 RAW MATERIAL HANDLING SYSTEM 7 BREWHOUSE SYSTEM 8 FERMENTATION

More information

Brewhouse Operations II Influence on yield and quality

Brewhouse Operations II Influence on yield and quality 1 Brewhouse Operations II Influence on yield and quality main influences of the boiling and wort treatment processes on yield, colloidal stability, microbiological stability, foam and flavor stability

More information

Choosing the Right Yeast

Choosing the Right Yeast San Diego California June, 2011 Choosing the Right Yeast Chris White and Jamil Zainasheff Yeast Chapters Part One: The Importance of Yeast and Fermentation Part Two: Biology, Enzymes, and Esters Part

More information

Pneumatic press - Quality and productivity ensured. Bucher XPert

Pneumatic press - Quality and productivity ensured. Bucher XPert Pneumatic press - Quality and productivity ensured Bucher XPert Bucher XPert 150 Bucher XPert 250 Details that make the difference High quality membrane A membrane composed of a polyurethane-coated fabric

More information

For Beer with Character

For Beer with Character Hops technology For Beer with Character Hops technology The full range of hop aroma BrauKon hops technology delivers brewers all the instruments needed for the selective control and reproduction of the

More information

HI Titratable Total Acidity Mini Titrator for Wine Analysis

HI Titratable Total Acidity Mini Titrator for Wine Analysis HI 84502 Titratable Total Acidity Mini Titrator for Wine Analysis Piston Driven Pump with Dynamic Dosing The HI 84502 incorporates dynamic dosing to provide precison titrant delivery. Dynamic dosing adjusts

More information