Poster Sessions

P-1 The effect of hydrolyzed barley proteins on beer foam stability. GREGORY R. KAPP and Charles W. Bamforth

P-2 Hydrolysis of barley gel protein by malt endoproteinases. MARKKU MIKOLA, Saara Poyri, Anu Kaukovirta-Norja, Tuula Sontag-Strohm and Silja Home

P-3 Special malts and beer aging: How to reach high antioxidant activity and low intrinsic nonenal potential. Catherine Liégeois and SONIA COLLIN

P-4 Application of biological acidification to improve the quality, flavour and processability of beer produced with twenty percent raw barley. Reinhold M. Barta, Karl Bayer, DECLAN L. GOODE and Elke K. Arendt

P-5 An assessment of the effects of various exogenous enzyme additions when producing wort suitable for lager beer production from unmalted sorghum. DECLAN L. GOODE, Philip E. Douglas, Catherine Halbert and Elke K. Arendt

P-6 Comparing the malting quality of hulless barley, dehusked Harrington, and Harrington barley. M.J. Edney and D.E. LANGRELL

P-7 Proline contributions to alpha-glucosidase thermostability. Elizabeth H. Muslin, SUZANNEE. CLARK, and Cynthia A. Henson

P-8 Relationships between common malt modification measurements. RICHARD D. HORSLEY, Mary J. Wentz, and Paul B. Schwarz

P-9 Effect of malting parameters on the development of soluble protein in 6-rowed malting barley. PAUL BOLIN, Paul Schwarz, Berne Jones, and Richard Horsley

P-10 Assessing differences in malting quality parameters when malts are extracted under 'standard ASBC' and 'high gravity' conditions. A.D. BUDDE and Berne L. Jones

P-11 The inactivation of malt proteolytic activities during mashing. LAURIE MARINAC and Berne L. Jones

P-12 Impact of Fusarium head blight disease management on malting barley. KEVIN SMITH, Paul Schwarz and John Barr

P-13 Activity of lipase during malting and mashing. PATRICIA STANLEY, Sean Solberg, and Paul Schwarz

P-14 Pilot-scale production and evaluation of a lager beer containing 50% unmalted sorghum. DECLAN L. GOODE, Philip E. Douglas, Catherine Halbert and Elke K. Arendt

P-15 Development of an artificial wort for yeast fermentation studies. BEHNAM TAIDI, Minas Mina and Jeff Hodgson

P-16 The effect of arabinoxylan polymers on the physical properties of model buffer systems. ALEKSANDAR EGI, Alex R. Speers and Richard W. Joy IV

P-17 The influence of beta-glucan molecular weight and concentration on the turbidity, viscosity and filtration of wort and beer. YU-LAI JIN and R. Alex Speers

P-18 Impact of thermostable alpha-glucosidase upon production of fermentable sugars during mashing. ELIZABETH H. MUSLIN, Charles B. Karpelenia, and Cynthia A. Henson

P-19 Brewing yeast MXR1 gene expression is a major determinant for the concentration of dimethyl sulfide in beer. JORGEN HANSEN, Susanne V. Bruun, Lene M. Bech and Claes Gjermansen

P-20 An application of microbial flow cytometry: The effect of mechanical agitation on the physiology and viability of yeast cells. CHRISTOPHER D. BOSWELL, Alvin W. Nienow and Christopher J. Hewitt

P-21 Multi-strain yeast master culture storage and supply. ALAN I. KENNEDY, Alison Aitchison, Xanthe Green, Jeffery A. Hodgson, Hilary L. Jones and Jon W. Brown

P-22 Evaluation of yeast physiological state by alcian blue retention. K. FUKUDOME, M. Sato, Y. Takata, H. Kuroda, J. Watari and K. Shinotsuka

P-23 Ale and lager brewing yeast responses to laboratory and brewery storage. CHERYL JENKINS, Alan Kennedy, Pat Thurston, Jeff Hodgson and Katherine Smart

P-24 Influence of yeast strain and fermentation conditions on yeast esterase activities. Yong Bing and JEAN-PIERRE DUFOUR

P-25 A new delivery mechanism for trace nutrients in yeast nutrition. JAMESI. McLAREN, Fritz Briem, Tobias Fischborn

P-26 A new way for immobilized yeast systems: Secondary fermentation without heat treatment. FRANK NITZSCHE, Gerrit Höhn, R. Meyer-Pitroff, Rainer Pommersheim, and André Noak

P-27 Continuous production of low carbohydrate beer using co-immobilisation technology. Melanie L. Juchem, W. Hartmeier, DECLAN L. GOODE and Elke K. Arendt

P-28 Pediococcus speciation by immunoblotting. Bonnie Chaban, C. Melissa Dobson, Michael Whiting, Jaime Bjarnason, and BARRY ZIOLA

P-29 Control of beer flavor production by amino acid sensor SSY1p. PHILIPPE PERPETE, Bruno André and Sonia Collin

P-30 Staling suppression by sulfur dioxide in low concentrations. SARAH E. BUSHNELL, Jean-Xavier Guinard and Charles W. Bamforth

P-31 Quantification of musty odorants in beer by stable isotope dilution GC-MS. CHANTELLE McROBERTS and Michael J. McGarrity

P-32 Prediction of the quality of bottled beer as determined by the oxygen concentration and storage conditions. OTONIEL CORZO and Alfredo Marin

P-33 Analysis of detrimental effect on head retention by low molecular surface-active substances using surface excess. SHUICHI SEGAWA, Shinji Yamashita, Yutaka Mitani, and Ken Shinotsuka

P-34 Solid-phase micro-extraction technique for alcoholic beverage volatiles analysis: Advantages and limitations. JEAN-PIERRE DUFOUR, Russel Keast, Rana Wierda, Patricia Delbecq and Michelle Leus

P-35 Total package nitrogen analysis - Development and use. JON W. BROWN, Jeffery A. Hodgson, Hilary L. Jones, and Alan I. Kennedy

P-37 Iso-alpha acids in beer and wort: Novel detection methods for routine and research applications. FRANK NITZSCHE and D. Harms

P-38 Automated determination of iso-alpha-acids and bitterness units in beer and wort using a solid-phase extraction regime coupled with HPLC analysis. MINORU KOBAYASHI, Yuji Onagawa, Atsuo Uyama, Koichi Harayama, Yutaka Miyamoto, and Mitsuo Ikeda

P-39 The new international calibration standards for the HPLC analysis of isomerised and reduced isomerised hop ?-acids. RICHARD J. H. WILSON

P-40 Tristimulus color measurement for quality assurance monitoring of wort and beer. David Bright, JEFFERY CORNELL, and Eric Samp

P-41 Method identifying the time point of insect entered in draught beer. Sadao Sugita, Aoi Itami, HITOSHI CHIBA, Shuso Sakuma, and Motoo Ohkochi

P-42 A novel on-line measuring method for determination of hydrogen peroxide in CIP solutions. FRANK NITZSCHE, D. Harms, Roger Ingemey, Michael Meyer, and Karl Molt

P-43 High flavor impact trace beer components: The case of beta-damascenone and 4-aminoacetophenone. David K. Eaton, LAWRENCET. NIELSEN, and Donald W. Wright

P-44 Pitfalls of forced aging in physical stability testing. STEPHEN L. MCCARTHY, Gerald D. Melm and Alastair T. Pringle. Anheuser-Busch, Inc., St. Louis, MO