R. Feilner (1), K. MÜLLER AUFFERMANN (1); (1) Krones AG, Neutraubling, Germany
Yeast, Fermentation, and Microbiology I
Friday, October 9
8:00–9:45 a.m.
Grand 6–8
A main factor is the combination of yeast cell count and the height of pasteurization units. So the interaction of a centrifuge and a flash pasteurizer becomes an interesting plant constellation. Different numbers of pasteurization units, with different yeast cell counts, were analyzed. The results show an interesting effect on the haze and age stability of white beers. The additional heat influence through the flash pasteurizer after the fermentation, in combination with a shorter boiling time, will lead to an optimal protein-particle distribution. More free nitrogen will be available after the fermentation and could be transferred from a nanometer - to micrometer protein structure. The thermal impact by this process is much lower in comparison to traditional boiling time (e.g., 60 min). To eliminate the negative sensory heat impact on the yeast, it is very important to find the practicable combination of maximum yeast cell count and pasteurization units. More haze and age stability and a better taste are the positive results. A result overview to the particle distributions (gel electrophoresis), age stabilities (aging carbonyls fresh and aged beers), haze stabilities, thermal impact (electron spin resonance), and taste quality (sensory panel) will be part of this presentation.
Konrad Müller-Auffermann already had two years of international experience before he studied brewing and beverage technology at the Technical University of Munich (TUM). During his studies he worked for several major construction companies, partly in foreign countries. In 2009 Konrad was employed by the Research Center Weihenstephan for Brewing and Food Quality (TUM) as a consulting engineer specializing in international brewing, fermentation, and filling technologies. One year later he became head of the Research and Development and Hygienic Design Department at the institute. The focus of his ongoing Ph.D. thesis is continuous main fermentation methods and includes alternative plant and process designs. In 2015 Konrad became head of breweries product development of the Krones AG.
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