Wednesday
WEDNESDAY MORNING 9 MAY 2007 - Parallel Session - Cinema: Sala Grande
Time | Session | |
| Yeast & Fermentation | |
08.00-08.30 | 48. | A statistical tool to aid improvement of fermentation consistency |
08.30-09.00 | 49. | Yeast distribution in cylindroconical vessels, new insights into fermentation performance and management |
09.00-09.30 | 50. | The regulation of flocculation by environmental stress and its application for predictive performance analysis |
09.30-10.00 | 51. | Yeast flocculation: biology, chemistry and physics |
10.00-10.30 | Interval | |
| chairman: Peter Rogers, Foster's AAP, Australia | |
10.30-11.00 | 52. | Monitoring yeast physiology in brewery operations by frequent analysis of gene expression using TRAC methodology |
11.00-11.30 | 53. | Influence of yeast vitality and fermentation parameters on the formation of yeast metabolites |
11.30-12.00 | 54. | Genomic analysis of yeast stress responses during industrial propagation and fermentation |
12.00-12.30 | 55. | Real time PCR screening and identification assays for beer and beverage spoilage yeasts |
12.30-14.30 | lunch & poster discussion - exhibition |
WEDNESDAY AFTERNOON 9 MAY 2007 - Parallel Session - Cinema: Sala Grande
Time | Session | |
| Microbiology | |
14.30-15.00 | 56. | Diversity analysis of beer spoiling gram-negative isolates using PCR fingerprinting and computer-assisted analysis |
15.00-15.30 | 57. | Critical review on detection and identification methods for brewery related microorganisms - new potential methods for rapid and exact identification |
15.30-16.00 | 58. | Mechanisms of hop-adaptation in the emergence of beer spoiling Lactobacillus brevis |
16.00-16.30 | 59. | Role of manganese in beer spoilage - a revised view of hop resistance |
16.30-17.00 | interval | |
17.00-17.30 | Closing Session - plenary session | |
WEDNESDAY MORNING 9 MAY 2007 - Parallel Session - Casinò: Sala Perla
Time | Session | ||
| Beer Quality | ||
08.00-08.30 | 60. | Development of new mashing-in technology to improve beer flavor stability
| |
08.30-09.00 | 61. | Factors essential for the formation of 3-methyl-2-butene-1-thiol (3-MBT) during wort boiling | |
09.00-09.30 | 62. | Beervolt - a new equipment for the flow determination of diacetyl in beer
| |
09.30-10.00 | 63. | Sustainable redox power from beer proteins | |
10.00-10.30 | Interval | ||
| chairman: Barry Axcell, SAB Miller, South Africa | ||
10.30-11.00 | 64. | Enhanced long term stability measurement using a charge analyzing system
| |
11.00-11.30 | 65. | The peroxide challenge test: a novel method for holistic, near-real time prediction of beer flavour stability
| |
11.30-12.00 | 66. | Application of optimized methods to determine the endogenous antioxidative potential of beer and other beverages
| |
12.00-12.30 | 67. | A novel hybrid approach of detecting measurable coherences between the fluid flow of beer in the mouth and evoked sensory sensations
| |
12.30-14.30 | lunch & poster discussion - exhibition |
WEDNESDAY AFTERNOON 9 MAY 2007 - Parallel Session - Casinò: Sala Perla
Time | Session | |
| Beer Quality | |
14.30-15.00 | 68. | Hop chemistry: new solutions to old challenges |
15.00-15.30 | 69. | The impact of reduced vs. conventional hop extracts on beer flavour stability |
15.30-16.00 | 70. | Temporal bitterness varies significantly among reduced and non-reduced iso-alpha acids in lager beer |
16.00-16.30 | 71. | Draught beer quality - challenges and opportunities |
16.30-17.00 | Interval | |
17.00-17.30 | Closing Session - plenary session | |