46. A laboratory-scale fermentation system and its application to developing predictable regimes for the control of volatile ester formation at production scale
Presenter: Terry W. Bilverstone, The University of Nottingham, Nottingham, UK
Co-authors: Chris A. Boulton and Rod White, The University of Nottingham, Nottingham, UK
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47. Adapting brewery laboratory methods for a microplate reader
Presenter: Kara M. Taylor, White Labs, Inc., San Diego, CA
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48. An improved method for the determination of arabinoxylan content in wort utilizing high-performance anion exchange chromatographic separation with pulsed amperometric detection (HPAEC/PAD)
Presenter: Unju Kim, Novozymes NA, Franklinton, NC
Co-authors: David Maradyn, Novozymes NA, Franklinton, NC; Jurg Obrecht, Novozymes, Dittingen, Switzerland
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49. Analysis of volatile phenols in beer by EG-based stir bar sorptive extraction-gas chromatograph-mass spectrometry
Presenter: Michael Qian, Department of Food Science and Technology, Oregon State University, Corvallis, OR
Co-authors: Qin Zhou and Yanping L. Qian, Department of Food Science and Technology, Oregon State University, Corvallis, OR
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50. Application of molecular dynamics simulations to explore the behavior of proteins and iso-alpha-acids at interfaces
Presenter: Paul S. Hughes, Heriot-Watt University, Edinburgh, UK
Co-authors: Stephen R. Euston, Heriot-Watt University, Edinburgh, UK
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51. Aroma-active compounds in sour beer identified by gas chromatography/olfactometry-mass spectrometry
Presenter: Michael Qian, Oregon State University, Corvallis, OR
Co-authors: Shi Feng, Oregon State University, Corvallis, OR
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52. Automated quantification of budding Saccharomyces cerevisiae using a novel image cytometry method
Presenter: Leo L. Chan, Nexcelom Bioscience
Co-authors: Daniel J. Laverty, Alexandria L. Kury, Dmitry Kuksin, Alnoor Pirani, and Kevin Flanagan, Nexcelom Bioscience
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53. Beer reference sample correlation between free amino nitrogen (FAN) and NOPA (nitrogen by OPA)
Presenter: Liisa Otama, Thermo Fisher Scientific, Vantaa, Finland
Co-authors: Sari Tikanoja, Sari Hartikainen, Leena Kaski, and Annu Suoniemi-Kähärä, Thermo Fisher Scientific, Vantaa, Finland; Hilary Kane, Thermo Fisher Scientific, Hemel Hempstead, UK
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54. Beer tastes and quality evaluation using e-tongue
Presenter: Masaaki Habara, Intelligent Sensor Technology Inc., Atsugi, Japan
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55. Carbon utilization and key fermentation performance indicators during very high-gravity (VHG) brewing of lager and ale type beers
Presenter: Shiwen Zhuang, University of Nottingham, UK
Co-authors: Katherine A. Smart, SABMiller plc; Chris D. Powell, University of Nottingham, UK
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56. Construction and application of sensory evaluation system of hop aroma using standardized hop boiling method
Presenter: Koichiro Koie, Bioresources Research and Development Department, Sapporo Breweries Ltd., Hokkaido, Japan
Co-author: Yutaka Itoga, Bioresources Research and Development Department, Sapporo Breweries Ltd., Hokkaido, Japan
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57. Determining the premature yeast flocculation potential of malt by using the miniature fermentation assay with synthetic wort and a malt washing technique
Presenter: Joshua C. Adler, Dalhousie University
Co-author: Alex Speers, Dalhousie University
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58. Development and validation of a physical stability forcing test
Presenter: Stephen L. McCarthy, Anheuser-Busch InBev, St. Louis, MO
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60. Evaluation of international bittering unit calculations based on measurements of bitterness units via spectrophotometry and iso-alpha-acid concentrations via HPLC
Presenter: Brett F. Taubman, Appalachian State University, Boone, NC
Co-authors: Seth D. Cohen and Taylor Krivenki, Appalachian State University, Boone, NC
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61. From after-the-fact air to instantaneous oxygen: Lessons learned to date from implementing chemiluminescent dissolved oxygen monitoring technology
Presenter: Lauren N. Torres, Bell’s Brewery, Inc., Kalamazoo, MI
Co-authors: Dana Gray, Anthony White, Michael W. Fuerst, Chris Donalds, Carolyn Stordeur, Eric K. Fischer, Nathan Schroeder, Josh Pennock, and Luke Chadwick, Bell’s Brewery, Inc., Kalamazoo, MI
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62. Hop flavor database
Presenter: Mark Zunkel, Joh. Barth & Sohn, Nuremberg, Germany
Co-authors: Christina Schönberger, Joh. Barth & Sohn, Nuremberg, Germany; Martina Gastl, Technical University of Munich, Freising, Germany; Dana Sedin, New Belgium Brewing Company, Fort Collins, CO
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63. Hydrophobic behavior of gaseous carbonic acid is responsible for primary gushing of beer: Essential consequences on curative methods
Presenter: Zahra Shokribousjein, KULeuven-FBIW-M2S-MbS-LIBR, Heverlee, Belgium
Co-authors: An Philippaerts, KULeuven-FBIW-COK, Heverlee, Belgium; Sylvie Deckers, David Riveros Galan, and Guy Derdelinckx, KULeuven-FBIW-M2S-MbS-LIBR, Heverlee, Belgium; Vladimir Ilberg, Hochschule Weihenstephan-Triesdorf, Germany; Jean Titze, University College of Cork, Cork, Ireland; Kurt Gebruers, KULeuven-FBIW-M2S-CLMT-LFoRCe, Heverlee, Belgium
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64. Improving accuracy of pitching yeast using an Aber yeast monitor with flocculant yeast strains
Presenter: Aaron D. Taubman, MillerCoors, Irwindale, CA
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66. Malt color: Its effects on yeast propagation and fermentation
Presenter: Stephanie L. McKinley, White Labs, San Diego, CA
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67. Malt protein analysis using amino acid tagging technology
Presenter: Elizabeth A. Roberts, Briess Malt and Ingredients Co., Chilton, WI
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69. Oxidative stress during very high-gravity lager brewing fermentation
Presenter: Alexander C. Mott, University of Nottingham, Nottingham, UK
Co-authors: Katherine Smart and Francis Bealin-Kelly, SAB Miller; Chris Boulton and Chris Powell, University of Nottingham, Nottingham, UK
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70. Quantitative analysis of alpha- and beta-hop acids by direct analysis paper spray ionization mass spectrometry
Presenter: Gregg Hasman, WMU, Kalamazoo, MI
Co-author: Andre R. Venter, WMU, Kalamazoo, MI
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71. Quantitative analysis of total purine content using the HPLC-UV method in beer, low-malt beer, and third-category beer: 2012 BCOJ Collaborative Work
Presenter: Takuya Hashimoto, Suntory Liquors, Ltd., Shimamoto-cho, Mishima-gun, Japan
Co-authors: BCOJ Analysis Committee, Brewery Convention of Japan, Chuo-ku, Tokyo, Japan; Takako Handa and Atsushi Ohuchi, Asahi Breweries, Ltd., Moriya-shi, Japan; Yoichi Kakudo, Suntory Liquors, Ltd., Shimamoto-cho, Mishima-gun, Japan; Muneyoshi Kanai, National Research Institute of Brewing, Higashihiroshima-shi, Japan; Kiyoko Kaneko, Faculty of Pharma-Sciences, Teikyo University, Itabashi-ku, Tokyo, Japan; Chihiro Kenjo, Shimadzu Co., Nakagyo-ku, Japan; Masaaki Nakahara, Kirin Group Office Co. Ltd., Tsurumi-ku, Yokohama-shi, Japan; Wataru Nakamura, Orion Breweries, Ltd., Nago-shi, Japan; Takayuki Watanabe, Sapporo Breweries, Ltd., Yaizu-shi, Japan
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72. Research on the relationship between malting barley fungi and premature yeast flocculation
Presenter: Yan Lin, Tsingtai Brewery Co., Ltd., Qingdao, China
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73. Sowing dates and malting barley quality in Guanajuato, Mexico
Presenter: Ramón Huerta Zurita, INIFAP, Delegación Coyoacán, Mexico D.F., Mexico
Co-authors: Mauro R. Zamora Díaz, Salomón Solano Hernández, and Martha L. López Cano, INIFAP, Delegación Coyoacán, Mexico D.F., Mexico
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74. The impact of pro-oxidative storage conditions on the aroma profile of Hallertauer Mittelfruh hops
Presenter: Victor A. Algazzali, Oregon State University, Corvallis, OR
Co-author: Daniel M. Vollmer, Oregon State University, Corvallis, OR
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75. The loss of hop bittering compounds from various hop sources during the brewing process
Presenter: Aaron M. Golston, MillerCoors, Irwindale, CA
Co-authors: Charles W. Bamforth and Susan E. Ebeler, University of California Davis, Davis, CA
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76. The purification and properties of ascorbic acid oxidase from malted barley
Presenter: Makoto Kanauchi, Department of Food Management, Miyagi University, Taihaku-ku, Sendai, Japan
Co-author: Charles W. Bamforth, Department of Food Science & Technology, University of California, Davis, CA
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77. The role of flavoring agents in carbonation rate for yeast carbonated non-alcoholic soda: A general chemistry experiment with interesting problems
Presenter: Mark A. Thomson, Ferris State University, Big Rapids, MI
Co-authors: Caleb Archambault and Tyler Weatherwax, Ferris State University, Big Rapids, MI
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