Tuesday
TUESDAY MORNING 8 MAY 2007 - Parallel Session - Cinema: Sala Grande
Time | session | |||
| Technology & Environment | |||
08.00-08.30 | 20. | Information technology as a supporter to increase the availability of filling and packaging plants | ||
08.30-09.00 | 21. | Refillable use of diamond-like carbon coated plastic bottles for beer | ||
09.00-09.30 | 22. | Permeation of volatile organic compounds (VOC's) through plastic bottles and closures of beverage and particularly beer | ||
09.30-10.00 | 23. | An analysis of the total environmental impact of barley-malt-beer chain | ||
10.00-10.30 | Interval | |||
| chairman: Hans-Georg Eils, InBev Deutschland / Brauerei Beck & Co., Germany | |||
10.30-11.00 | 24. | Novel procedure for the recovery of CO2 emerging at the alcoholic fermentation | ||
11.00-11.30 | 25. | Functional materials - a possibility to improve brewery hygiene? | ||
11.30-12.00 | 26. | Optimizing the CIP-cleaning of surfaces | ||
12.00-12.30 | 27. | The influence of a disc stack centrifuge on beer quality | ||
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12.30-14.30 | lunch & poster discussion - exhibition |
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TUESDAY AFTERNOON 8 MAY 2007 - Parallel Session - Cinema: Sala Grande
Time | Session | |
| Wort Boiling | |
14.30-14.50 | 28. | Engineering fundamentals of the wort boiling process |
14.50-15.10 | 29. | Explanation of the differences in the evaporation efficiency of common wort boiling systems |
15.10-15.30 | 30. | Innovative wort production in relation to 21st century wort boiling and optimised beer flavour quality |
15.30-15.50 | 31. | Thermosyphon external wort boiling and its impact on flavour stability |
15:50-16:10 | 32. | Wort boiling - the Meura concept with wortstripping |
16.10-16.30 | 33. | Interdependence between wort boiling and wort treatment and their influence for producing high quality wort |
16.30-17.00 | panel discussion | |
TUESDAY MORNING 8 MAY 2007 - Parallel Session - Casinò: Sala Perla
Time | Session | |||
| Raw Materials chairman: Silja Home, VTT, Finland | |||
08.00-08.30 | 34. | Marker assisted development of isogenic lines carrying different alleles of the beta-amylase I gene and the analysis of their malting quality | ||
08.30-09.00 | 35. | Oxylipin cascade enzymes and their impact on beer quality | ||
09.00-09.30 | 36. | Identification and elimination of germination inhibitors for the reuse of steep-out waters | ||
09.30-10.00 | 37. | A superior prediction of malt attenuation | ||
10.00-10.30 | Interval | |||
| chairman: Willem van Waesberghe, Heineken Supply Chain, The Netherlands | |||
10.30-11.00 | 38. | The influence of the gelatinisation temperature of barley malt on the mashing process | ||
11.00-11.30 | 39. | Isolation and characterisation of antifungal compounds from lactic acid bacteria and their application in malting | ||
11.30-12.00 | 40. | Correlation of deoxynivalenol, hydrophobins and gushing | ||
12.00-12.30 | 41. | The effect of using polyphenolic extracts during mashing on the colloidal stability of beer | ||
12.30-14.30 | lunch & poster discussion - exhibition |
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TUESDAY AFTERNOON 8 MAY 2007 - Parallel Session - Casinò: Sala Perla
Time | Session | |
| Enzymes | |
14.30-14.50 | 42.* | Enzymes in food processing, a critical review |
14.50-15.10 | 43. | Enzymes in beer production - a European regulatory perspective |
15.10-15.30 | 44. | Is the use of technical enzymes necessary or are still enough natural enzymes available in malt |
15.30-15.50 | 45. | Studies of particle sizes in beer treated with a proline-specific protease which prevents chill-haze in beers |
15.50-16.10 | 46. | Beer flavour enhancement by using exogenous beta-glucanases and beta-glucosidases produced by solid state fermentation (SSF) |
16.10-16.30 | 47. | Process development for enzymatic starch conversion at high concentrations |
16.30-17.00 | panel discussion | |