A New PCR-based Method – Ulvé, Vincent

Presentation Abstract Yeast detection and identification is a major concern for beverage industries aiming for high quality product delivery and brand protection. The beverage industry needs a reliable method enabling rapid decision-making opposed to time consuming conventional microbiological methods. Implementation of the GeneDisc® System – utilizing real time polymerase chain reaction (PCR) technology [...]

A New Acetolacte Decarboxylase for Diacetyl Control – Cramer, Jacob F.

Presentation Abstract Diacetyl and 2,3-pentanedione are the two most important immature beer aromas secreted from the yeast during fermentation. Alphalase® Advance 4000 is a new acetolactate decarboxylase product (EC which prevents the formation of diacetyl and 2,3-pentanedione generated by brewer’s yeast during fermentation by converting the precursors alpha-acetolactate and alpha-acetohydroxy butyrate directly [...]

Analytical Approaches for Nutrition and Contents in Alcoholic Beverages – Duan, Dr David

Presentation Abstract The official standard method for gluten determination is an ELISA which uses the R5 antibody; this requirement is fulfilled by the sandwich Gliadin test from r-Biopharm as well as by the r-Biopharm Gliadin competitive assay. Processes such as fermentation or hydrolysis can degrade either partially or completely the intact prolamin molecules [...]

Optmized Beer Filtration – Huttenhus, Rob

Presentation Abstract In most countries, traditional beer filtering with Diatomaceous Earth (DE) is seen as environmentally and socially irresponsible. Membrane filtration provides the answer. Pentair has put more than 80 Beer Membrane Filter systems into operation worldwide. In close relationship with customers, the newest generation Beer Membrane Filter called BMF +FLUX was developed. [...]