New results of procedural analysis methods for mash characterization

Brewhouse Operations Session
Johannes Tippmann, TU München, Wissenschaftszentrum Weihenstephan, Lehrstuhl für Brau- und Getränketechnologie, Freising, Bavaria, Germany
Co-author(s): Simon Henke, Jens Voigt, and Karl Sommer, TU München, Wissenschaftszentrum Weihenstephan, Lehrstuhl für Verfahrenstechnik Disperser Systeme, Freising, Germany; Thomas Becker, TU München, Wissenschaftszentrum Weihenstephan, Lehrstuhl für Brau

ABSTRACT: Technological aspects of the mashing process have been well investigated. Parameters like pH, saccharification, and enzyme activity are used in standard analyses to judge the quality of the wort. The influences of raw material quality, fineness of the ground malt, and temperature profiles during mashing have also been well explored. A new view of the status of mash is provided by procedural analytical methods, which additionally can present new possibilities for optimizing the lautering process. Four analytical methods have been investigated and explored in the past last years. One very quick method is particle analysis with laser diffraction. It very clearly shows the status of the particles in the mash depending on the temperature and enzyme activity. The second method is picture analysis in a microscope mash tun, where the starch particles can be observed directly during the mashing process. The third method is photon density wavelength analysis, a laser measurement of the whole particle status in a suspension like mash. The particle status of the mash can be observed in-line using this method. The fourth method is analysis of the flow potential of mash. This can provide important information about the filterability of mash in the lauter tun. This poster gives an overview of the four methods and the most important results. The paper is a review concerning the methods and new results.

Johannes Tippmann graduated from university in 2004 as a diploma engineer for brewing sciences and beverage technology. In 2005 he started his Ph.D. thesis with Karl Sommer at the Lehrstuhl für Verfahrenstechnik Disperser Systeme, TU München, on solids handling in the brewhouse. He collected wide experience with the procedures in beer production during his studies, conducting student research projects and his diploma thesis on this topic. In 2012 he changed his affiliation and is now working for the Lehrstuhl für Brau- und Getränketechnologie, TU München. He is group leader for the work group Brewhouse Processing and Dispense Systems. Since 2000 he has worked as a student research assistant with dispensing systems and has collected much experience in this subject area. Since 2006, he has been responsible for research issues in dispense systems. He is also a member of the Dispensing Systems Technical Committees of the government association for the food and catering industry (BGN) and of the DIN German Institute for Standardization. He is working for the MEBEK dispense group and has published a number of papers.