R. HOFMANN (1), P. Diniz (1), A. WUERTZ (1), R. Pahl (1); (1) VLB Berlin, Berlin, Germany
Stability
Wednesday, June 4 - 3:00 p.m.-4:45 p.m.
Level 3, Crystal Room
Turbidity formation is a significant issue in beer production, since it
affects the quality of the final product. Beer is a complex beverage
consisting of a variety of components (e.g., proteins, lipids,
polysaccharides, minerals, etc.) that can precipitate, causing haze to
form. Beer haze commonly consists of organic compounds such as
proteinaceous material, polyphenols (agglomerated with proteins), and
carbohydrates. Furthermore, the influence of several metal ions plays an
important role in the physical-chemical stability of beer. Another
factor to consider is the contamination by foreign particles that could
enter the product at different stages during production. As turbidity
gives the consumer a first visual impression of beer quality, it is
essential to perform investigation methods not only to identify the haze
particles, but also to determine the cause of haze formation. In most
cases this is achieved through analytical methods such as microscopic
analyses, staining techniques, enzymatic haze identification, and other
complex analyses. Different case studies will present current
possibilities and new developments for root cause analysis of various
turbidity problems in beer, as well as in beer mix beverages. As an
outcome, beverage producers will gain insights into how to reduce or
even eliminate possible turbidity defects in their products.
Ruslan Hofmann started his brewing career at the Berliner Bürgerbräu
Brauerei. He finished studying brewing technology at TU Berlin with a
Dipl.-Ing. degree (on the use of PET barrier blend bottles for filling
of beer) in 2008. During the same year he began work for VLB Berlin as a
scientific assistant. specializing in PET packaging for beer and other
beverage applications. More recent topics of Ruslan’s research relate to
beer and beverage stability in terms of flavor, microbiology, and
turbidity. Additionally Ruslan is involved in research projects on hops
and is an active member of the work group on hop analysis (AHA).
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