K. MÜLLER-AUFFERMANN (1); (1) Research Center Weihenstephan for Brewing and Food Technology, Freising, Germany

Raw Materials
Thursday, June 5 - 2:00 p.m.-3:45 p.m.
Level 4, Red Lacquer Ballroom

With the discoveries made by Pasteur in the 19th century, the selection and cultivation of pure cultures was enabled, which led to a significant change in the brewing industry. Contrary to mixtures of organisms, which have previously been used, single cultures were easier to control and made processes, as well as the product quality, predictable and, therefore, much more efficient. Those improvements, customer expectations, and increasing industrialization, hence, led to a unification of applied yeast strains. Even so only a few strains are being used for beverage production today; no reliable information is available yet to differentiate and characterize the organisms under practical conditions. Therefore a small-scale fermentation system was developed in this evaluation, which enables the user to ferment three stems independently and statistically relevant in 27 individual temperature- and pressure-controlled fermenters in parallel. The standardized process allows an appropriate scale-up and enables a direct comparison of monitored organisms. By always referring to one control stem, here the most commonly used lager yeast TUM 34/70, six industrially used and commercially available stems were evaluated and detailed in this study. Besides comparative fermentation characteristics, further attributes like the surface charge of the yeasts and the aroma profiles were described. With the help of the developed process further yeasts will be characterized in the near future. The data will subsequently be published openly.

Konrad Müller-Auffermann had two years of international experience before he began studying drinking and brewing technology at the Technical University of Munich. During his studies he worked for several mayor construction companies, partly in foreign countries. In 2009 Konrad was employed at the Research Center Weihenstephan for Brewing and Food Quality as a consulting engineer specializing in brewing-, fermentation-, and filling technologies, with a particular focus on cereal-based drinks and fermentation methods. In 2010 Konrad became head of the Research and Development Department of the institute. His recent projects combine the theoretical knowledge of the university with the long-term experience and ideas of consulting engineers, mainly in cooperation with the industry.

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