Scientific articles

  2011  
    Abstact4 Volume36 "Biotransformations of hop-derived aroma compounds by Saccharomyces cerevisiae upon fermentation"  
      Tatiana Praet, Filip Van Opstaele, Barbara Jaskula-Goiris, Guido Aerts, Luc De Cooman  
    Volume36 number4 article1 "Le houblonnage à cru des bières spéciales belges est bien plus qu’une simple dissolution des composés aromatiques du houblon"  
      S. Collin, Sabrina Nizet et Jacques Gros  
    Volume36 number3 article1 "Gluten-free barley malt beers"  
      A. Van Landschoot  
    Volume36 number2 article1 "Effect of fermentation conditions of brewing yeasts on folate production"  
      A. Pietercelie, D. Allardin and L. Van Nedervelde  
    Volume36 number2 article2 "Analytical and Sensory Assessment of Hoppy Aroma and Bitterness of Conventionally
Hopped and Advanced Hopped Pilsner Beers"
 
      F. Van Opstaele, G. De Rouck, J. De Clippeleer, G. Aerts and L. De Cooman  
    Volume36 number1 article1 "Low temperature wort flavour evaporation: a new dimension in evaporation efficiencies"  
      M. Hertel and M. Dillenburger  
    Volume36 number1 article2 "Steam System Optimisation – Energy Savings In A Steam Plant"  
      D. Van Paemel  
 
  2010  
    Volume35 number4 article1 "Hydrophobins , beer foaming and gushing"  
      Shokribousjein Zahra, Deckers Sylvie. M, Gebruers Kurt, Lorgouilloux Yannick, Baggerman Geert, Verachtert Hubert, Delcour Jan.A, Etienne Pierree, Rock Jean-Marie, Michiels Christiaan and Derdelinckx Guy
Katholic University of Leuven, Department of Microbial and Molecular Systems (M2S), and Leuven Food Science and Nutrition Research Centre (LFoRCe-MaltBeerSci) - Heverlee, Belgium
Katholic University of Leuven, Department of Microbial and Molecular Systems (M2S), Centre for Surface Chemistry and Catalysis, Heverlee, Belgium
Katholic University of Leuven, ProMeta, Interfacultary Centre for Proteomics andMetabolomics, Leuven, Belgium
Orval Brewery, Villers-devant-Orval, Belgium
Chimay Brewery, Baileux, Belgium
corresponding author:
E-mail address: zahra.shokribousjein@student.kuleuven.be
Tel: +32 16 321461
Fax: +32 16 321997
 
    Volume35 number3 article1 "Hop α-Acids Isomerisation and Utilisation: An Experimental Review"  
      Barbara Jaskula-Goiris1, Guido Aerts, Luc De Cooman
KaHo St.-Lieven, Association K.U.Leuven, Department of Microbial and Molecular Systems
(M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of
Enzyme, Fermentation and Brewing Technology, Technology Campus, Gebroeders
Desmetstraat 1, B-9000 Ghent, Belgium.
 
    Volume35 number3 article2 "Status of the yeast propagation process and some aspects of propagation for re-fermentation"  
      Olau Nielsens
olau.nielsen@alfalaval.com
 
    Volume35 number2 article1 "NEW COGNITIONS ON GUSHING IN THE WORT PRODUCTION PROCESS AND IN QUANTIFYING THE GUSHING POTENTIAL OF MALT"  
      Manuel Christian*1, Jean Titze2, Fritz Jacob1, Harun Parlar1,3 and Vladimír Ilberg4
1Research Center Weihenstephan for Brewing and Food Quality,
Technical University of Munich, Alte Akademie 3, 85354 Freising-Weihenstephan, Germany
2Deloitte Consulting GmbH, Rosenheimer Platz 4, 81669 München, Germany
3Department for Chemical-Technical Analysis and Chemical Food Technology,
Technical University of Munich, Weihenstephaner Steig 23, 85354 Freising, Germany
4University of Applied Sciences (Hochschule Weihenstephan-Triesdorf),
Am Hofgarten 4, 85354 Freising, Germany
The results of the paper were presented at the “Studiedag Mouterij en Brouwerij”,
University College Ghent, Belgium, 4 December 2009
 
    Volume35 number2 article2 "THE CLOSURE SOLUTIONS FROM OENEO BOUCHAGE FOR BEER"  
      Christophe LOISEL
R&D and Quality Manager
Oeneo Bouchage,
Espace Tech Ulrich
66400 Céret - FRANCE
Phone : (33)4-68-87-20-20
loisel@diam-bouchage.com
 
    Volume35 number2 article3 "THE AFLOSJET: MASH HEATING BY STEAM DIFFUSION DEVELOPMENT AND INDUSTRIAL RESULTS"  
      Jeroen VANDENBUSSCHE
Meura s.a.
j.vandenbussche@meura.com
The results of the paper were presented at the “Studiedag Mouterij en Brouwerij”,
University College Ghent, Belgium, 4 December 2009
 
    Volume35 number1 article1 "YEAST MANAGEMENT AND HIGH GRAVITY FERMENTATION"  
      Dr. Ir. Alain Debourg
Shymkentpivo Brewery, Saraymskaya street 198,
160008 Shymkent,Republic of Kazakhstan
A.Debourg@shymkentpivo.kz
 
    Volume35 number1 article2 "HOW DO WINE POLYPHENOLS EVOLVE DURING WINE AGEING ?"  
      Cédric Saucier1,2
1.Department of Chemistry. University of British Columbia Okanagan, 3333 University Way, Kelowna,
BC, V1V 1V7, Canada.
email: cedric.saucier@ubc.ca
2.Faculté d’OEnologie, UMR 1219 INRA, ISVV, Université de Bordeaux,
351 Cours de la Libération, 33405 Talence Cedex, France
Paper based on a lecture given at the Chair J. De Clerck XIII, Louvain-la-Neuve, September 9th 2008
 
 
  2009
    Volume34 number4 article1 "ANALYTICAL-SENSORY DETERMINATION OF POTENTIAL FLAVOUR DEFICIENCIES OF LIGHT BEERS"  
      Sofie Malfliet*, Koen Goiris, Guido Aerts and Luc De Cooman
Laboratory of Enzyme, Fermentation and Brewing Technology,
KaHo St.-Lieven/Technologie campus, Gebroeders Desmetstraat 1, B-9000 Gent, Belgium
and M2S, KUL Association, Leuven Food Science and Nutrition Research Centre (LFoRCe), K.U.Leuven
* Corresponding author. E-mail: sofie.malfliet@kahosl.be
"This paper was previously published in the Journal of The Institute of Brewing,
Vol. 115, issue 1, 2009, and is reproduced here with permission."
 
    Volume34 number4 article2 "Resveratrol in Health and Disease Plant Engineering with the Stilbene Synthase Gene"  
      Philippe Jeandet*1, Fiorella Paradiso2,
Rosa Adelia Cocina2, Dina Bolettieri2, Bertrand Delaunois1,
Alexandra Conreux1, Sylvain Cordelier1 and Christophe Clément1
1Research Unit “Vines and Wines of Champagne – Stress and Environment”
UPRES EA 2069, Faculty of Sciences, University of Reims,
P.O. Box 1039, 51687 Reims cedex 02 France
2Università degli Studi della Basilicata,University of Potenza, Italy
*Correspondence to Professor Philippe Jeandet philippe.jeandet@univ-reims.fr
Paper based on a lecture given at the Chair J. De Clerck XIII, Louvain-la-Neuve, September 9th 2008
 
    Volume34 number3 article1 "Malt quality and wort filtration: comparison between laboratory and industrial wort filterability"  
      A. DEBOURG1, M. FONTEYN2, F. HARMEGNIES3 AND L. VAN NEDERVELDE2
1Shymkentpivo Brewery, Saraymskaya street 198, 160008 Shymkent,
Rep. Kazakhstan, A.Debourg@shymkentpivo.kz
2Department of Brewing Sciences and Fermentation Technology, Institut Meurice,
Haute Ecole Lucia de Brouckère, 1 Avenue E. Gryson, 1070 Brussels,
Belgium lvannedervelde@meurice.heldb.be
3 Meura Technologies, 1, Voie Minckelers, 1348 Louvain-la-Neuve, Belgium
 
    Volume34 number3 article2 "Isothermal and short mashing with or without pH adjustment and use of exogenous enzymes compared to infusion mashing"  
      A. VAN LANDSCHOOT1,2, N. VANBENEDEN3, D. VANDERPUTTEN1,2 AND K. PIENS2
1 Laboratory of Biochemistry and Brewing, Faculty of Applied Engineering Sciences,
University College Ghent, Voskenslaan 270, 9000 Ghent, Belgium.
anita.vanlandschoot@hogent.be
2Department of Biochemistry and Microbiology, Ghent University,
K.L. Ledeganckstraat 35, 9000 Ghent, Belgium
3 Laboratory for Malting and Brewing Science, Catholic University Leuven,
Kasteelpark Arenberg 22, 3001 Heverlee, Belgium
The results of the paper were presented at the “Studiedag Mouterij en Brouwerij”,
University College Ghent, 7 December 2007
 
    Volume34 number2 article1 "Bioavailability of flavonoids"  
      Rosa María LAMUELA-RAVENTOS*1,3, Elena ROURA1,
Cristina ANDRES-LACUEVA1,4 and Ramon ESTRUCH2,3
*Corresponding author: Dr. Rosa M. Lamuela Raventós.
Department of Nutrition and Food Science, Pharmacy School, University of Barcelona,
Av/Joan XXIII s/n. 08028, Barcelona, Spain.; phone +34-93-403-48-43,
fax +34-93-403-59-31, E-mail : lamuela@ub.edu
 
    Volume34 number2 article2 "Flavour instability of pale lager beers: determination of analytical markers in relation to sensory ageing"  
      S. MALFLIET1,2 , F. VAN OPSTAELE1, J. DE CLIPPELEER1,
E. SYRYN1, K. GOIRIS1, L. DE COOMAN1 AND G. AERTS1
1Laboratory of Enzyme, Fermentation and Brewing Technology, KaHo St.-Lieven,
Gebroeders Desmetstraat 1, B-9000 Gent, Belgium – Leuven Food Science and Nutrition Research Centre
(LFoRCe), Department M2S, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven,
Belgium 2Corresponding author. E-mail: sofie.malfliet@kahosl.be
 
    Volume34 number2 article3 "Resveratrol and analogs in wine"  
      X. VITRAC1, H. AMIRA-GUEBAILIA2, J. VALLS1,
T. RICHARD1, J-C. DELAUNAY1 AND J-M. MERILLON1
1 Groupe d’Etude des Substances Végétales à Activité Biologique, EA 3675,
Université Victor Segalen Bordeaux 2, ISVV, 210 chemin de Leysotte, 33882 Villenave d’Ornon Cedex,
France
2 Laboratoire de Chimie Appliquée, Département de Sciences Exactes,
Faculté des Sciences et de l’Ingénierie, Université du 08 mai 1945, Guelma 24000, Algérie
Paper based on a lecture given at the Chair J. De Clerck XIII, Louvain-la-Neuve, September 9th 2008
 
    Volume34 number1 article1 "Saccharides and sweeteners in beer"  
      Anita VAN LANDSCHOOT1,2
1 Laboratory of Biochemistry and Brewing, Faculty of Applied Engineering Sciences,
University College Ghent, Voskenslaan 270, 9000 Ghent, Belgium.
2 Department of Biochemistry and Microbiology, Ghent University,
K.L. Ledeganckstraat 35, 9000 Ghent, Belgium
anita.vanlandschoot@hogent.be
 
    Volume34 number1 article2 "Water Based Cleaning and Disinfection Agents Generated by Electrochemical Activation for the Use in Brewing Industries"  
      Tobias BECHER1, Dr. Hans-Jörg MENGER1
Department of Research and Development, Technique and Technology of Brewing Industries,
ZIEMANN Ludwigsburg GmbH, Ludwigsburg,1 Germany.
Paper based on a lecture given at the C.E.R.I.A, Bruxelles, October 10th 2008
Paper based on a lecture given at the at the “Studiedag Mouterij en Brouwerij”,
University College Ghent, 5 December 2008
 
 
  2008  
    Volume33 number4 article1 "Polyphenols in Wort and Beer: State of the Art in 2008: Where and Why?"  
     

Guy DERDELINCKX
KULeuven - Department for Microbial and Molecular Systems (M²S)
Leuven Food Science and Nutrition Research Center (LFoRCe)
Kasteelpark Arenberg,33, PO box 22-2463, B-3001- Leuven (Heverlee)
Email: guy.derdelinckx@biw.kuleuven.be

 
    Volume33 number4 article2 "Relationship between Polyphenols and Beer Flavour Stability"  
      Dr. Patrick BOIVIN
Scientific Director of IFBM
7, rue du Bois de la Champelle; BP 267 ;
F-54512 Vandoeuvre les Nancy cedex
patrick.boivin@ifbm-qualtech.com
Tél. +33 0(3) 83 44 88 00 ; Fax. +33 0(3) 83 44 12 90
 
    Volume33 number3 article1 "Beer Lightstruck Flavor: The Full Story"  
      Denis DE KEUKELEIRE1, Arne HEYERICK1, Kevin HUVAERE1,2,
Leif H. SKIBSTED2 and Mogens L. ANDERSEN2
1Ghent University, Faculty of Pharmaceutical Sciences,
Laboratory of Pharmacognosy and Phytochemistry, Ghent, Belgium;
2Royal Veterinary and Agricultural University, Department of Food Science,
Food Chemistry, Frederiksberg C, Denmark
Email: Denis.DeKeukeleire@UGent.be
 
    Volume33 number3 article2 "Improving Drinkability Using Multivariate Analysis"  
      Hans Christian ALLER, Jeppe KIELDSEN and Carsten Wijngaard JØRGENSEN
ALECTIA Brew, Teknikerbyen 34, DK-2830 Virum, Denmark
(e-mail: hca@alectia.com)
 
    Volume33 number2 article1 "Formation of higher alcohols and their acetate esters"  
      Stijn D. M. Van Laere1,2, Kevin J. Verstrepen1,2, Johan M. Thevelein2,
Patrick Vandijck2 and Freddy R. Delvaux1
1 K.U.Leuven – Centre for Malting and Brewing Science – Kasteelpark Arenberg 22 – 3001 Heverlee – Belgium
2 K.U.Leuven – Laboratory of Molecular Cell Biology – Kasteelpark Arenberg 31 – 3001 Heverlee – Belgium
V.I.B. – Department of Molecular Microbiology – Kasteelpark Arenberg 31 – 3001 Heverlee – Belgium
 
    Volume33 number2 article2 "Ethyl ester production during brewery fermentation: a review"  
     

Sofie M.G. Saerens1,2, Kevin J. Verstrepen1,2,3, Johan M. Thevelein2and Freddy R. Delvaux1

1Centre for Malting and Brewing Science, Department of Microbial and Molecular Systems,
Faculty of Bioscience Engineering, Katholieke Universiteit Leuven,
Kasteelpark Arenberg 22, B-3001 Leuven- Heverlee, Belgium;
2Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, Katholieke Universiteit Leuven,
and Department of Molecular Microbiology, Flemish Interuniversity Institute of Biotechnology (VIB),
Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Belgium
3FAS Center for Systems Biology, Harvard University, 7 Divinity Avenue, Cambridge MA 02138, USA

 
    Volume33 number2 article3 "Spinning Cone Column Distillation –innovative technology for beer dealcoholisation"  
      P. Moreira da Silva1 and B. De Wit2 1 Unicer, Bebidas de Portugal, SGPS, SA 2 Alfa Laval Corporate AB, Brewery Technology  
   

Volume33 number1 article1 "Sensory-directed fractionation of hops and application of novel hop-derived ingredients in view of improved beer flavour quality and drinkability"

 
    Volume33 number1 article2 "Thermal recycling of spent grain as environmentally friendly energy source"  
    Volume33 number1 article3 "Josua, joint supplier assessment by a group of European malsters"  
 
  2007
    Volume32 number2 article1 "Flavour enhancement in beer: hydrolysis of hop glycosides by yeast ß-glucosidase"  
    Volume32 number2 article2 "The Influence of High Gravity Wort on the Stress Characteristics of Brewer's Yeast and Related Strains"  
    Volume32 number2 article1 "Influence of cereal adjuncts on beer flavour and flavour stability of rice adjunct"  
    Volume32 number2 article2 "Extract for the Refermentation of Beer in Bottles"  
    Volume32 number3 article1 "Flavour Impact of Innovative Wort Boiling Technologies"  
    Volume32 number3 article2 "The Behaviour of Flavours during the Boiling Of Wort"  
    Volume32 number4 article1 "Upstream beer colloidal stabilisation during wort boiling by addition of a polyvinylpolypyrrolidone or a gallotannin"  
    Volume32 number4 article2 "Antibacterial properties of hen egg white lysozyme against beer spoilage bacteria and effect of lysozyme on yeast fermentation"  
 
  2006  
    Volume31 number1 article1 "Influence of antioxidants on the measurement of index compounds for beer staling"  
    Volume31 number1 article2 "Oxygen as toxin: oxidative streess and brewing yeast physiology"  
    Volume31 number2 article1 "Potential impact of yeast strain selection on the flavour stability of beer"  
    Volume31 number2 article2 "Conception and field report about a novel filter system for kieselguhr-free beer filtration"  
    Volume31 number3 article1 "Mechanisms of microbiological stability of brewery acid tolerant microorganisms"  
    Volume31 number3 article2 "Relationship between flavours and deoxynivalenol concentrations in wheat samples infected by Fusarium culmorum"  
    Volume31 number4 article1 "Hop: aroma and bitterness perception"  
    Volume31 number4 article2 "Impact of training on beer flavour perception"  
 
  2005  
    Volume30 number1 article2 "Acidic beers: enjoyable reminiscences of the past"  
    Volume30 number1 article3 "Stromboli For the first time the foremost challenges of modern wort boiling are fulfilled by an internal boiler system"  
    Volume30 number2 article2 "How do sulfites help to control beer ageing?"  
    Volume30 number2a article1 "Behaviour of yeast facing pH variations"  
    Volume30 number2b article1 "pH and Brewing: Key role in the boiling kettle"  
    Volume30 number3 article2 "pH and Beer Colloidal Stability"  
    Volume30 number3 article3 "Process Control by NIR Spectroscopy in Brewery"  
    Volume30 number4 article1 "Kinetic behaviour of radicals in packaged beer"  
    Volume30 number4 article2 "Peculiarities of seven refermented Belgian strong ales and their corresponding industrial yeasts"