G. GOEMAERE (1), M. Bertaccini (2), P. Cario (3); (1) AEB-Group, Brescia, Italy; (2) AEB-Group, San Francisco, U.S.A.; (3) AEB-Group, Gretz-Armainvilliers, France

Poster

In order to optimize the organoleptic characteristics and aging of beer, a treatment composed of tannin and classical antioxidant in the brewhouse has been studied to inhibit LOX activities, lipid auto-oxidation, and other oxidative function in the wort (mash tun and cereal cooker) through the analysis of several lager and specialty beers. Industrial trials in partnership with breweries led to the conclusion that such protection against oxygen from the brewhouse would allow the production of fresher beer with a significant decrease in cardboard taste (E-2-nonenal) and other staling aldehydes appearing throughout aging (GC analysis, tasting panels, forced hazed test). Such staling aldehydes naturally appear in the final product no matter how well bottled, decreasing significantly drinkability and covering beer aromas. It has been demonstrated that synergy between tannin and traditional reducer brings the best result after a few months of aging compared to trials with a single reducer. This led to the creation of a protection scale according to which reducer or combination is used.

Gilles Goemaere is an area manager within AEB-Group. He received a master’s degree from UCL University in Belgium (Université Catholique de Louvain) with a specialty in brewing sciences. He also received a master’s degree in brewing sciences from ENSAIA (an engineering school in France). After working for one year in a microbrewery in Belgium (Brasserie des Ecaussinnes), he began working for AEB-group. He has been working mainly in Belgium and France and in Western Europe to support breweries and deliver industrial solutions.

View Presentation

Purchase and login is required to access presentations. Purchase access to the Proceedings.