K. MÜLLER-AUFFERMANN (1); (1) Research Center Weihenstephan for Brewing and Food Technology, Freising, Germany
Raw Materials
Thursday, June 5 - 2:00 p.m.-3:45 p.m.
Level 4, Red Lacquer Ballroom
With the discoveries made by Pasteur in the 19th century, the selection
and cultivation of pure cultures was enabled, which led to a significant
change in the brewing industry. Contrary to mixtures of organisms,
which have previously been used, single cultures were easier to control
and made processes, as well as the product quality, predictable and,
therefore, much more efficient. Those improvements, customer
expectations, and increasing industrialization, hence, led to a
unification of applied yeast strains. Even so only a few strains are
being used for beverage production today; no reliable information is
available yet to differentiate and characterize the organisms under
practical conditions. Therefore a small-scale fermentation system was
developed in this evaluation, which enables the user to ferment three
stems independently and statistically relevant in 27 individual
temperature- and pressure-controlled fermenters in parallel. The
standardized process allows an appropriate scale-up and enables a direct
comparison of monitored organisms. By always referring to one control
stem, here the most commonly used lager yeast TUM 34/70, six
industrially used and commercially available stems were evaluated and
detailed in this study. Besides comparative fermentation
characteristics, further attributes like the surface charge of the
yeasts and the aroma profiles were described. With the help of the
developed process further yeasts will be characterized in the near
future. The data will subsequently be published openly.
Konrad Müller-Auffermann had two years of international experience
before he began studying drinking and brewing technology at the
Technical University of Munich. During his studies he worked for several
mayor construction companies, partly in foreign countries. In 2009
Konrad was employed at the Research Center Weihenstephan for Brewing and
Food Quality as a consulting engineer specializing in brewing-,
fermentation-, and filling technologies, with a particular focus on
cereal-based drinks and fermentation methods. In 2010 Konrad became head
of the Research and Development Department of the institute. His recent
projects combine the theoretical knowledge of the university with the
long-term experience and ideas of consulting engineers, mainly in
cooperation with the industry.
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