Preventing the quality of high gravity beer from lactic contamination with lysozyme formulation

  Authors:G. Goemaere (1), D. Maurel (2), P. Cario (1).

 Presented by AEB at the EBC 26-30 May 2013 in Luxembourg

Lysozyme is described as an enzyme isolated from the whites of eggs approved in the agro alimentary industry as a treating material to stabilize beverage from malolactic acid bacterial degradation. The aim of this paper is to present a number of trials which have been conducted on high gravity beer in order to check the action of lysozyme formulation on lactic contamination.
The amount of lactic bacteria on an infected beer was tested on a MRS media without oxygen intake. Different dosages were applied, from 0,2 up to 5 g/hL and compared with reference. Results and comments after 6 weeks of incubation were achieved on beer (MRS, pH, color EBC, turbidity EBC25°) followed by the analysis of a number of aldehydes. A forcing test was also realized to measure the impact on sensible protein and the general colloidal stability.
Analysis of beer treated with this enzyme revealed that it does not alter the characteristics of the final beer; organoleptic degustation indicated that there was a slight difference in taste in favor of the treated samples.

Reactivation of exhausted yeast physiological activity

  Authors:Mario Novak1, Filip Cingesar1, Zvonko Petrović2, Philippe Cario3, Božidar Šantek1

 Presented by AEB at the EBC 26-30 May 2013 in Luxembourg

Aims:
For lager beer production selected strains of yeast Saccaharomyces cerevisiae were used. During fermentation they have to be able to convert wort nutrients into ethanol, carbon dioxide and appropriate level of other metabolites as well as to reduce diacetyl. Furthermore, they should also be able to flocculate and precipitate after fermentation as well as to be physiologically stable for multiple re-pitching processes with guarantee that always the same beer flavour will be obtained. The aim of this research was to prolong the yeast recirculation (re-pitching) process without loosing beer flavour and stability. Therefore, different nutrients mixtures were used for exhausted yeast physiological reactivation. read on...

Improving flavour stability of the final Beer through the use of natural innovative antioxydant

  Authors:N. Declerq, P. Cario,T. Prol, M.Perez,C.Bianco,M.Nedjma.

 Presented by AEB at the EBC 2009 in Hamburg

Saccharomyces cerevisiae and Candida utilisare the most commonly used microorganisms on industrial scale for glutathione "GSH" fermentative production. The rate of GSH production of the wild types strains are usually variable 0.1 to 1 % on dry matter. The medium culture conditions, the selected yeast strains, the yeast breeding are the key factors for increasing the GSH concentration.

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Innovative Beer filtration with a single pre-coat free of Kieselguhr

  Authors:C.Bianco, A. Ostinelli, P. Cario (1).

 Presented by AEB at the EBC Congress 2007 in Venise

Introduction

The objective of this new method is to optimize filtration with the application of a sole pre coat for beer filtration.This technology is a real innovation, if we considere that beer has always been filtered using two pre-coats all containing diatomite.
The first pre-coat is traditionally used as a support for the whole filter cake, the second pre-coat is used as a filter aid and is further completed by continuous dosing, to trap particles above approx. 0,2µ.
Proteins and polyphenols are usually absorbed using silica gel and PVPP.

A single pre-coat therefore,has to ensure on the one hand support for the whole coat, without being abravise towards candles, plates or sheets, to enable on the other hand a good turbidity and microbiology, with an optimal filterability in terms of hectoliter per cycle in order to reach both qualitative and economical improvement.

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