Jens Voigt, Trier University of Applied Sciences, Trier,
Germany
Coauthor(s): Andreas Richter,
Weyermann(r) Specialty Malting,
Bamberg,
Germany;
Michael Fechir,
Trier University of Applied Sciences,
Trier,
Germany;
Veronika Mall,
Technische Universität München, Deutsche Forschungsanstalt für Lebensmittelchemie,
Freising,
Germany;
Thomas Kraus-Weyermann,
Weyermann Specialty Malting,
Bamberg,
Germany
Malt and Grains I
Friday, October 13
8:00–9:45 a.m.
Imperial Salon B
New analytical methods of malt aroma compounds were established and the levels of key aroma compounds were quantified. This was done in standard malts and compared with specialty malts. The project comprises the modification of malt production parameters leading to different levels and composition of such aroma compounds in barley and wheat malts. The results were compared with sensorial effects in the malts. This leads to a correlation of analytical results with sensorial attributes. The findings will allow brewers to formulate new recipes for the use of the final malt composition in the making of beer and other commodities such as bread and malt containing foods. The research is supported by Forschungskreis der Ernährungsindustrie and Ministry of Sciences, Germany.
Jens Voigt received degree as Diploma Engineer (M.S.) in brewing and beverage technology from TU München—Weihenstephan, Germany, in 1985. He started his career with A. Steinecker GmbH, Freising, as a technical engineer in brewhouse and fermentation and filtration equipment. He held positions of sales and product and manager with Steinecker until 1995. From 1988 until 1992 he received his doctorate in brewing technology on beer foam from Weihenstephan (Prof. Narziß). In 1996 he joined Doemens Brewing School in Munich, Germany, as managing director. In late 1997 he joined Heinrich Huppmann GmbH, Kitzingen, Germany, as key account manager for brewery equipment and was managing director of brewmaxx, supplier of software solutions for the brewing industry. Since early 2004 he was a research associate with Prof. Karl Sommer (Mechanical Engineering & Process Technology) at the WZW (Wissenschaftszentrum Weihenstephan—Center of Life Science, Technische Universität München-Weihenstephan) working on brewing and beverage process technology issues until August 2012. Since, he has been appointed for a professorship in beverage technology at the University Trier. He is member of the Master Brewers and IBD and a member of the Editorial Board of The Journal of the Institute of Brewing (JIB), London.
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