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Oral Technical Presentations
TECHNICAL SESSION I: Malt - Moderator: Scott Heisel
- O-1 - New Method for Malt Treatment by Subcritical Water
- O-2 - Wort Amino Acid Composition of Different Barley Varieties and Effect on Nitrogen Assimilation
- O-3 - Choice of Enzyme Solutions Should Determine the Choice of Raw Materials and Process-Not Vice Versa
- O-4 - NIR Spectroscopy for Single-Kernel Analysis-A Novel Tool for the Evaluation of Homogeneity in Barley and Malt
- O-5 - Lipid Oxidation During Mashing and Its Impact on Beer Quality-Recent Progress
- O-6 - The First PCR Marker for Breeding of High-Quality Winter Malting Barley-A Novel Selection Tool Against Beta-Amylase-Weak Genotypes
TECHNICAL SESSION II: Beer Analysis - Moderator: Cindy-Lou Dull
- O-7 - A New Brewing Science Study in the 21st Century Fused with Brain Science-Measurement of Human Brain Activity Evoked by Stimulation of Beer Bitterness Using Magnetoencephalography
- O-8 - Stable Isotope Dilution Assay of Methanethiol and Dimethyl Trisulfide in Beer Using a Purge and Trap Method
- O-9 - Development of a Multiresidue Analysis Method of Agrochemicals Using Liquid Chromatography/Tandem Mass Spectrometry
- O-10 - Wort Turbidity-Comparison of Different Measuring Principles
- O-11 - Toward Improved Fermentation Consistency Using Multivariate Statistics
- O-12 - Multivariate Analysis of Routine Beer Analysis Methods
TECHNICAL SESSION III: Filtration - Moderator: Frederik Havel
- O-13 - Cost and Quality Comparison Between DE and Crossflow Filtration for Beer Clarification in Industrial Scale
- O-14 - The Filterability of Wort and Beer
- O-15 - Practical Experiences with Membrane Filtration for the Clarification of Beer on an Industrial Scale
- O-16 - Crossflow Filtration of Beer-A True Alternative to Diatomaceous Earth Filtration
- O-17 - Beer Stabilization Technology, Clearly a Matter of Choice!
- O-18 - Precoat Filtration, Not a Dead End Street: Introduction of a New Generation of Candle Filters
TECHNICAL SESSION IV: Hops - Moderator: Dave Hysert
- O-19 - Organoleptic Profiling and Interactions of Hop Oil Fractions in Various Beer Types
- O-20 - Bitter Quality of Beer as Affected by Isocohumulone Levels
- O-21 - Analysis of Hop Terpenes in Beer and Wort Using the SBSE Method with GC-MS
- O-22 - Utilization of the Polyphenol Fraction from Hop Bract Part as Functional Food
- O-23 - A Proteome Approach for Detection and Characterization of Hop Inducible Proteins Involved in Hop Resistance of Beer-Spoiling Lactobacilli
- O-24 - Potential of Reutericyclin as a Tasteless Hop Analogue in Beer Preservation
- O-25 - A Rapid and Low-Cost Method for Quantification of Reduced Iso-Alpha-Acids in Brewing
TECHNICAL SESSION V: Environmental/Engineering - Moderator: Kathy Kinton
- O-26 - ECO-MATRIX: A New Economical Pipe System
- O-27 - Asahi's Approach to Reduction of Energy Basic Unit to Half
- O-28 - Membrane Separation Activated Sludge Processes: Method of Purifying Warm Water for Warmer
- O-29 - Happy Fish Due to or In Spite of an Optimized Wastewater Treatment System?
- O-30 - Best Available Techniques in the Brewing Industry
- O-31 - Greener Beverage Product Security and De-Casing Solutions
- O-32 - Aware of Water
TECHNICAL SESSION VI: Malting - Moderator: Xiang Yin
- O-33 - Raw Barley as Adjunct-Optimal Application of Malt and Commercial Enzymes for Beer Production
- O-34 - A New Technique for Combined Milling and Mashing in the Brewhouse
- O-35 - Physiochemical Changes in Barley/Malt During the Malting Process with Particular Emphasis on Beta-Glucan and Beta-Glucanases
- O-36 - Malting Characteristics of Three Canadian Hulless Barley Varieties, CDC Freedom, CDC McGwire, and CDC Gainer
- O-37 - Brewing with Canadian Hulless Barley Varieties, CDC Freedom, CDC McGwire, and CDC Gainer
- O-38 - Withdrawn
- O-39 - Investigation into Conditions During the Early Stage of Kilning to Improve Beer Flavor Stability
TECHNICAL SESSION VII: Flavor - Moderator: Sue Thompson
- O-40 - A Survey About Different Fractions of Hydroxy Fatty Acids During Malting and Brewing and Their Importance for Beer Flavor Stability
- O-41 - Relationship Between the Flavor Compounds Formation and the Gene Expression Profiles of Brewing Yeast
- O-42 - Withdrawn
- O-43 - Improvement of Beer Flavor Stability by Reducing Deterioration Precursors in Malt
- O-44 - Sensory Techniques for Understanding Consumer Preference
- O-45 - Unraveling Beer Flavor Through the Use of Gas Chromatography-Olfactometry
- O-46 - Actual Aspects of the Analytical Prediction of Flavor Stability
TECHNICAL SESSION VIII: Analysis - Moderator: Jean-Pierrre Dufour
- O-47 - The Enrichment of Foam-Positive Substances by the Use of Ultrafiltration
- O-48 - The Relative Significance of Physics and Chemistry for Beer Foam Excellence
- O-49 - Comparison of Methods for Assessing Protein in Beer
- O-50 - Beer Foam Stability-The Role of Specific Polypeptides
- O-51 - Comprehensive Quality Assurance of Asahi Breweries, Ltd.
- O-52 - Application of a GC/MS Method Using SPE Columns for Quantitative Determination of Diacetyl and 2,3-Pentanedione During Beer Fermentation
- O-53 - Beverage Appearance and Flavor Protection from Carbon Dioxide Quality Excursions
TECHNICAL SESSION IX: Microbiology - Moderator: Candace Wallin
- O-54 - Microbial Attachment and Biofilm Formation in Brewery Bottling Plants
- O-55 - Molecular Methods for Detection and Identification of Microbial Contaminants in Brewing Quality Control
- O-56 - Microsieves and Fluorochromes-A New Application to Detect Beer-Spoiling Microorganisms
- O-57 - Microbiological Quality Control in Breweries Based on Real-Time PCR-Implementation Experiences and Future Potential for Brewery Application
- O-58 - A New Improved PCR Method for the Detection and Identification of Live Spoilage Organisms
- O-59 - Detection and Identification of Beer-Spoilage Bacteria Using Real-Time PCR
- O-60 - Evaluation Study of the Actual Frequency of Different Beer-Spoiling Bacteria with the VIT Analysis
TECHNICAL SESSION X: Fermentation - Moderator: Dave Ryder
- O-61 - New Results with an Immobilized Yeast System: Secondary Fermentation with IMMOPORE
- O-62 - Solid State Fermentation (SSF)-Alternative Fermentation Creating Greater Added Value for Grains
- O-63 - Primary Beer Fermentation by PVA-Immobilized Brewing Yeast in a Gas-Lift Bioreactor
- O-64 - Detection of Beer-Spoilage Microorganisms Using the Loop-Mediated Isothermal Amplification (LAMP) Method
- O-65 - Genetic Characterization of Hop-Sensitive Variants Obtained from Beer-Spoilage Lactic Acid Bacteria
- O-66 - Hygiene Monitoring in the Food Industry-A New Approach for Control of the Microbiological Situation
TECHNICAL SESSION XI: Packaging - Moderator: Christopher Nunes
- O-67 - Withdrawn
- O-68 - Development of a Hybrid Canning Line with High Productivity in a New Kyushu-Kumamoto Plant
- O-69 - Plastic Beer Bottles: Where Are We Today?
- O-70 - Shortening the Changeover Time of a Can Line into Less than 10 Minutes
- O-71 - Development and Introduction of High-Performance Full-Bottle Inspector
- O-72 - Impact the Bottom Line: A Business Case for Reliability-Driven Maintenance
TECHNICAL SESSION XII: Beer/Brewing - Moderator: George Reisch
- O-73 - Two Different Brewing Processes Disclosed from Two Ancient Egyptian Mural Paintings
- O-74 - Miller Valley Brewery as a Development Tool in the 21st Century
- O-75 - Design, Planning, and First Practical Experience-The New Grolsch Brewhouse in Enschede, The Netherlands
- O-76 - Wort Aeration-A Critical Approach
- O-77 - Observations on a Lauter Tun with a New Design
- O-78 - Today's Small Brewer: An Industry Partner
TECHNICAL SESSION XIII: Yeast - Moderator: Greg Casey
- O-79 - The Fuel Alcohol Industry: She's Younger, She's Bigger, but Is She Wiser?
- O-80 - Aroma-Active Ester Formation in Brewer's Yeast: What, How, Where, Why, and How to Control It?
- O-81 - Quality Improvement in Continuous Main Fermentation with Immobilized Yeast
- O-82 - The New Method for Drying Lager Yeasts
- O-83 - Control of the Yeast Propagation Process-How to Optimize Oxygen Supply and Minimize Stress
- O-84 - Different Physiological Marker to Monitor Yeast Propagation and Fermentation by Flow Cytometry
- O-85 - Stress and the Regulation of Brewing Yeast Flocculation
TECHNICAL SESSION XIV: Health and HACCP - Moderator: Rob Maruyama
- O-86 - Withdrawn
- O-87 - Beer and Folates
- O-88 - About Beer and Celiac Disease
- O-89 - HACCP Accreditation at Labatt-Interbrew North America-Corporate and Brewery Perspectives
- O-90 - Effective Strategies in Implementing HACCP in San Miguel Breweries
- O-91 - Taking Complexity and Cost Out of the Brewing Industry Supply Chain
- O-92 - Popular Diets and the Nature of Beer Carbohydrates
- O-93 - Pilot-Scale Investigations into the Production of Filtered Beers Rich in Xanthohumol
TECHNICAL SESSION XV: Malting/Mashing - Moderator: Rob McCaig
- O-94 - Parameters Influencing the Mash Filterability in the Brewing Process
- O-95 - Advantages of Fine Wet Milling with a Rotor/Stator System (RSS) and Lautering with a Thin-Bed Chamber Mash Filter (TCM)
- O-96 - Formation Pathways of Trioxilins During Mashing
- O-97 - Rheological Studies Simulating the Brewery Mashing Process
- O-98 - The Impact of the Level and Thermostability of Diastatic Power Enzymes on the Hydrolysis of Malt and/or Rice Starch During Wort Production by a Small-Scale Simulated Mashing Procedure
- O-99 - Degradation of Beta-Glucan Gel in Model Systems and Unfiltered Beer Due to High Hydrostatic Pressure Treatment
- O-100 - Application of Lactic Acid Bacteria in Malting and Brewing
Poster Technical Presentations
Moderators: Gil Sanchez and John Engel
- P-1 - Differential Spectroscopy and Beer Oxidation
- P-2 - Potential Ways of Methionine Degradation and Their Impact on Beer Flavor
- P-3 - Development of a Biosensor for Monitoring Diacetyl During Beer Fermentation and Maturation
- P-4 - In situ Optical Rotation Measurement for On-Line Monitoring of Brewery Fermentations
- P-5 - Comparison of Methods for Assessing Colloidal Stability of Beer
- P-6 - Measurement of Nonenal Potential by Solid-Phase Microextraction (SPME)
- P-7 - Development of a Headspace Gas Chromatography Method for the Analysis of Vicinal Diketones and Flavor-Active Analytes in Fresh Beer Samples
- P-8 - Single-Run Ion Chromatographic Analysis for a Complete Monitoring of Brewery-Related Ions Without Manual Sample Pretreatment
- P-9 - New Analysis Methods-Detection and Measurement of Carbon Dioxide in Beer Samples with NIR
- P-10 - New Method for the Determination of Beer Gushing Directly from Barley
- P-11 - 5,5-Dithiobis-(2-Nitrobenzoic Acid) as an Alternative to Para-Rosaniline in the Colorometric Determination of Total SO(2) in Beer
- P-12 - Electron Paramagnetic Resonance (EPR) Studies Comparing Wort Boiling Temperatures and Various Levels of SO(2) in Packaged Beer
- P-13 - Use of LC-APCI-MS/MS to Detect trans-Resveratrol, a Determinant Nutrition Key for Health, in Hop Pellets
- P-14 - The Business Case for the Smart Brewhouse
- P-15 - New Investigations on Thin-Layer Evaporators for Wort Boiling
- P-16 - New Findings on Wort Boiling with Internal Calandrias
- P-17 - Matching the Benefits of Automation with Brewery Growth
- P-18 - New Formulas for Sharper Calculation
- P-19 - Purification, Identification, and Properties of Diacetyl Reductase Enzymes in Ale and Lager Brewing Yeasts
- P-20 - Brewing Performance of Lipoxygenase-1-Less Barley
- P-21 - The Partial Substitution of Hot Filler Sanitation by a Cold Chemical Sanitizer
- P-22 - Optimal Asset Utilization in the 21st Century Brewery
- P-23 - Tank Farm CIP Optimization as an Example of Engineering Process Management in the Brewery
- P-24 - The Safe Use of Chlorine Dioxide, Benefits to the Brewer
- P-25 - Enhancing the 'Craft' in Craft Brewing with Automation
- P-26 - Detergency and Efficacy in Draft Dispense System Cleaning
- P-27 - An Empirical Study of Hydrogen and Methane Two-Stage Production Directly from Brewery Effluent by Anaerobic Fermentation
- P-28 - Efficient Energy Consumption System in a New Suntory Kyushu-Kumamoto Plant
- P-29 - The Effect of Fermentation Temperature on the Production of Hydrogen Sulfide
- P-30 - Prevention of Protein-Polyphenol Haze in Beer Using a Proline-Specific Protease
- P-31 - The Dangers of SASPL in Chillproofing Evaluation
- P-32 - Beer Filtration: Membrane Morphology and Fluid Dynamics
- P-33 - Membrane Filtration and Diafiltration of Mash for Wort Production
- P-34 - Cristobalite-Free Kieselguhr for Beer Filtration
- P-35 - Adsorption of Beer Components During Membrane Microfiltration of Beer
- P-36 - Wet-Mechanical Recycling of Filter Aid in Breweries
- P-37 - CSS Combined Beer Stabilization
- P-38 - Ethyl Pyruvate-A New Indicator of Flavor Stability of Beer and Its Controlling Factors
- P-39 - Application of a New Electronic Nose with Fingerprint Mass Spectrometer to Brewing
- P-40 - The Impact of Lipid Binding Proteins on the Flavor Stability of Beer
- P-41 - Flavor Matching Using a Statistical Experimental Design
- P-42 - Colloidal Stability and Flavan-3-ols
- P-43 - Improving Flavor Panel Performance Using Structured Training and Validation
- P-44 - Flavor Quality Control
- P-45 - Investigation into Conditions in Steeping and Germination to Improve Beer Flavor Stability
- P-46 - How to Effectively Identify Flavor Compounds in Beer
- P-47 - Developing HACCP Programs in Grain-Based Brewing and Food Ingredient Production Facilities
- P-48 - HACCP Activities Within the Slovenian Hop Industry
- P-49 - Differences in the UV Spectra of the Hop-Derived cis- and trans-Iso-Alpha-Acids
- P-50 - Isomerization Kinetics of Hop Bitter Acids During Wort Boiling
- P-51 - Analysis of Iso-Alpha-Acids and Reduced Iso-Alpha-Acids in Beer by Direct Injection and LC-UV/LC-MS
- P-52 - Screening of Hop Varieties for Genes Involved in the Formation of Bioactive Prenylated Chalcones
- P-53 - DNA Typing of Hop Using Sequence-Tagged Microsatellite Site Markers
- P-54 - The Influence of Naturally Occurring Hop Acids on the BU Analyses of Dry-Hopped Beers
- P-55 - The Comprehensive Analysis of Hop Oil Using Two-Dimensional Gas Chromatography Combined with Time-of-Flight Mass Spectrometry
- P-56 - Evaluation of the Effects of Iso-Alpha-Acids on Seals and Sealing Materials
- P-57 - Freeze Drying for Germination Maintenance of Barley Germ Plasm
- P-58 - Reduction of Deoxynivalenol in Contaminated Barley by Malting and Physicochemical Treatment
- P-59 - A New Method for Assessing Water Distribution in Steeped Barley
- P-60 - Trends in Production and Supply of Canadian Malting Barley Varieties
- P-61 - Molecular Characterization of Allelic Variants of Beta-Amylase
- P-62 - Enzymes: The Difference Between Malt and Feed Barley
- P-63 - Improved Assay for Barley Seed and Green Malt Proteases
- P-64 - Effect of Fermentable Sugars and Amino Acids on Fermentability of Malts Made from Four Barley Varieties
- P-65 - Quality of Buckwheat Malts Germinated at Different Temperatures
- P-66 - Mathematical Models for Predicting the Effect of Electron-Beam Radiation on the Safety and Quality of Fusarium-Infected Malting Barley
- P-67 - Single Malt Kernel Homogeneity Analysis and Processability of Malt
- P-68 - Optimal Malt Quality and Lautering Problems-Identification of Enzyme Activities to Optimize Processability of Malt
- P-69 - Improvement of the Microbiological Analysis by Use of Real-Time PCR
- P-70 - Detection of Fusarium spp. Using the Loop-Mediated Isothermal Amplification (LAMP) Method
- P-71 - Insect Contamination Hazard in a Brewery
- P-72 - Rapid and Automated Inspection System of Beer-Spoilage Bacteria
- P-73 - High-Pressure Inactivation of Beer-Spoiling Lactobacilli
- P-74 - Monitoring and Controlling Microbiological Contamination in the Beer Filling Area
- P-75 - Enhancing the Performance of Bottlewash Solutions
- P-76 - New Conclusions in Measurements of Permeation Through Plastic Bottles and Closures
- P-77 - Feasibility Study of DLC-Coated PET Bottles for Beer
- P-78 - New Approach to the Optimization of Filling and Packaging Lines by Efficient IT Applications
- P-79 - Cost-Performance Analysis on Plastic Packaging Solutions for Beer
- P-80 - Strategic Training System for Brewery Workers
- P-81 - The Optimization of Water Consumption in a Beer Brewery by Applying the Water Pinch Technology
- P-82 - On-Line Biomass Monitoring with Scanning Radio-Frequency Impedance Spectroscopy
- P-83 - Dry Beer Yeast-New Aspects of Rehydration, Storage, and Shelf Life
- P-84 - Investigation into Genes that are Related to the Insufficient Growth of Saccharomyces cerevisiae at Low Temperatures
- P-85 - Temporal Production of a Platelet-Activating Factor by Yeast (Saccharomyces cerevisiae and Saccharomyces uvarum) at Different Temperatures
- P-86 - Anaerobiosis Stress Response in Brewing Yeast Strains
- P-87 - Yeast Handling and Cold Shock Stress
- P-88 - Genome-Wide Analysis of Gene Expression for Hydrogen Sulfide Production in the Bottom-Fermenting Yeast Saccharomyces pastorianus
- P-89 - Measuring Oxidative Stress in Yeast Cells-A New Approach to Look into Yeast Cells
- P-90 - Key Enzyme Activities and the Physiological State of Brewing Yeast During Propagation and Fermentation
- P-91 - Filtration Characteristics of Fermented Wort Mediated by Yeast Strain Selection
- P-92 - Improving the Prediction and Monitoring of Brewing Yeast Performance Using Flow Cytometry
- P-93 - The Novel Yeast Propagation Method for the Appropriate Fermentation of Beer
- P-94 - Yeast Quality and Quantity Management System
- P-95 - Uptake and Utilization of Zinc by Brewing Yeasts
- P-96 - Measurement of Yeast Vitality-A Comparison of Methods
- P-97 - Modelling of Yeast Growth and Physiology
- P-98 - Effect of the Storage of Surplus Yeast on the Quality of Recoverable Yeast Beer
- P-99 - Cross Flow Microfiltration of Yeast-Detection of Proteinase A Activity in Recovered Beer and Estimation of Enzyme Inactivation Conditions
- P-100 - Polar Lipids of Saccharomyces cerevisiae
- P-101 - An Examination of the Relationship Between Yeast and Beer Style
- P-102 - Subcellular Localization of the Acetate Ester Synthase Atf1
- P-103 - Waste Yeast, an Energy Commodity
- P-104 - CO(2) Brewery Self Sufficiency and Best in Quality
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