Posters
Level 4, State Ballroom
| Thursday, June 5 | |
|---|---|
| 8:00–11:00 a.m | Poster Setup |
| 11:45 a.m.–2:00 p.m. | Poster Viewing Authors present: 12:30–1:00 p.m. Even numbers 1:00–1:30 p.m. Odd numbers |
| Friday, June 6 |
|
| 11:45 a.m.–2:00 p.m. |
Poster Viewing Authors present: 12:30–1:00 p.m. Odd numbers 1:00–1:30 p.m. Even numbers |
| 2:00–2:30 p.m. | Poster Take-down* |
*Posters MUST be removed from the State Ballroom by 2:30 p.m. on Friday. Any posters remaining after this time will be destroyed.
Posters
A-45 Yang He. Production of flavor compounds and expression of genes involved in higher alcohol and ester formation during industrial-scale high-gravity brewing
A-46 Jan Biering. Oscillating conditions in yeast fermentation: Multiposition sensors and improved sampling for process optimization
A-47 John Carvell. A comparison of new digital imaging technique for yeast cell counting and viability with traditional methods
A-48 Ashima Nayyar. Correlation of cell surface properties of industrial yeast strains to their functional role in fermentation
A-49 Gudrun Vogeser. Microbiology in process control made easy—Is PCR finally available for everybody?
A-50 Alex Speers. Quantification and examination of zymolectin cell surface levels and other cell characteristics in brewing yeast sub-populations using a flow cytometric assay
A-52 Taku Ota. Crossbreeding of bottom-fermenting yeast strains by a novel method for effective isolation of mating-competent cells
A-53 Leo Chan. Image-based cytometric analysis of fluorescent viability and vitality staining methods for Saccharomyces cerevisiae
A-54 Benjamin Haeffner. Spent grains as a renewable energy source: Procedural solutions to optimize the wet-fermentation process
A-56 Gudrun Vogeser. Specific detection of bacteria and yeasts in downstream process control of beer and related products
A-57 Tiffany Andres. Analyzing the sugar and flavor profile of Brettanomyes wild yeast during primary versus secondary fermentation
A-58 Ruslan Hofmann. The influence of up- and downright bottle storage on oxygen permeation through crown corks
A-59 Jason Porter. Manganese in brewing and beer
A-60 Martina Gastl. Maltodextrins—The body builders!
A-62 Zhumao Jiang. A novel approach to brew alcohol-free beer
A-63 Frank Verkoelen. Differentiated total package oxygen (TPO) measurement for improved packaging and product quality
A-65 Muriel Steele. Comparison of life cycle impacts of brewing with locally and conventionally sourced ingredients
A-66 C. David Thornton. Value-added processing of brewery wastes for production of feed, fuel, and fertilizer utilizing larvae and algae
A-68 Matthias Kern. Use of direct steam and inert gas for heating and mixing—A new mashing system with various advantages
A-69 Daniel Vollmer. Oxidative storage conditions influence the aroma and flavor of Hallertauer Mittelfrüh in dry-hopped lager beer
A-70 Daniel Sharp. Influence of hop regime, hop cultivar, and yeast on the hop aroma in beers using descriptive sensory analysis
A-72 Gilles Goemaere. Improvement of beer flavor stability through wort protection against oxidation
A-73 Yongxian Li. Variation of bitter substances from hop pellets during storage
A-74 Meghan Peltz. Effect of ethanol content on sensory aroma detection thresholds of hop compounds in water and beer
A-75 Ellen Parkin. Investigations into the bitterness of dry-hopped beer
A-76 Sonia Collin. Polyfunctional thiol potential of new dual hop varieties for late- and dry-hopping: Flavor stability through beer aging
A-77 Pattie Aron. Identification and characterization of 1,3-pentadiene in commercially produced hop extract and its potential impact on hop product and lager beer quality
A-78 Brett Taubman. A comparative analysis of aroma active compounds in hops grown in North Carolina and the Pacific Northwest via headspace GC-MS
A-79 David Riveros. Physical differences among class II hydrophobins affect their self-assembly mechanism and hence their gushing potential
A-80 Linjiang Zhu. Emerging factors blocking wort filtration during beer brewing using corn starch as adjunct
A-81 Simon Henke. About the influence of mass transfer phenomena on starch gelatinization during mashing
A-82 Makoto Kawasaki. Novel two-phase wort boiling process for energy saving
A-83 Philippe Cario. DE-free beer filtration: Innovative alternative to improve quality and cost efficiency on traditional equipment
A-84 Katy Benson. Metabolomics and hopping
A-85 Shumin Hu. Effect of glucanase, xylanase, and proteinase on starch degradation during mashing
A-86 Austin Gregoire. An investigation into the use of hops in the whirlpool and the impact on wort during the whirlpool process
A-87 Timothy D’Andrea. Thermal decomposition kinetics of iso-alpha- acids
A-88 Hisato Imashuku. Improved utilization of alpha-acids and varied aroma characters by pre-incubation of hops
A-89 Marcus Vinje. Evaluating differences between micromalted and laboratory germinated barley
A-90 Gregg Hasman. Direct quantitative analysis of alpha- and beta- acids by electrospray ionization mass spectrometry
A-91 Roman Ortiz. Analysis of selected aldehydes in packaged beer by solid-phase microextraction (SPME)-gas chromatography-negative chemical ionization mass spectrometry (GC-NCIMS)
A-92 Peter Brugger. Influence of fluorescence of dark beers on haze measurement
A-94 Luis Castro. Development and optimization of a solid-phase dynamic extraction (SPDE) method for volatile compound determination in beer
A-95 Luis Castro. The use of stir bar sorptive extraction and solid- phase microextraction for the determination of beer flavor compounds
A-96 Nils Rettberg. Retooling hop oil analysis—Enantioselective gas chromatography–mass spectrometry empowers the investigation of flavor and bioactive compounds
A-97 Atsushi Ohuchi. Determination of ethanol in low alcohol beer by headspace GC-FID: 2013 BCOJ collaborative work
A-98 Grant Ruehle. Instrumental methods for measuring flavor changes over the shelf life of beer
A-101 Stanley Duke. Comparisons of barley malt amylolytic enzyme thermostabilities to wort osmolyte concentrations, malt extract, ASBC measures of malt quality, and initial enzyme activities
A-102 Elizabeth Humston-Fulmer. Gas chromatography with time-offlight mass spectrometry for aroma profiling
A-103 Brett Taubman. Profiling the shelf life and shelf stability of hop and malt driven beers using SBSE-TD-GC-MS/O and trained sensory panel evaluation
A-104 Darrin Smith. Chemical profile analysis of beer using direct analysis in real time mass spectrometry (DART-MS)
Vender Posters
A-105 Jack Saad. Complete size characterization of diatomaceous earth
A-106 Tove Wichmann. Escaping the event horizon of attenuation control’s black hole
A-107 Javier Gomez-Lopez. Burnt caramel: From the flavor wheel to the tasting room