FG Brauwesen

3 Items

Recent Submissions
Spent Yeast from Brewing Processes: A Biodiverse Starting Material for Yeast Extract Production

Jacob, Friedrich Felix ; Striegel, Lisa ; Rychlik, Michael ; Hutzler, Mathias ; Methner, Frank-Jürgen (2019-06-24)

Spent yeast from beer manufacturing is a cost-effective and nutrient-rich starting material for the production of yeast extracts. In this study, it is shown how physiologically important ingredients in a yeast extract are influenced by the composition of the spent yeast from the brewing process. In pilot fermentations, the time of cropping (primary fermentation, lagering) of the spent yeast and...

Comparison of Raman and Mid-Infrared Spectroscopy for Real-Time Monitoring of Yeast Fermentations: A Proof-of-Concept for Multi-Channel Photometric Sensors

Schalk, Robert ; Heintz, Annabell ; Braun, Frank ; Iacono, Giuseppe ; Rädle, Matthias ; Gretz, Norbert ; Methner, Frank-Jürgen ; Beuermann, Thomas (2019-06-17)

Raman and mid-infrared (MIR) spectroscopy are useful tools for the specific detection of molecules, since both methods are based on the excitation of fundamental vibration modes. In this study, Raman and MIR spectroscopy were applied simultaneously during aerobic yeast fermentations of Saccharomyces cerevisiae. Based on the recorded Raman intensities and MIR absorption spectra, respectively, te...

The Importance of a Comparative Characterization of Saccharomyces Cerevisiae and Saccharomyces Pastorianus Strains for Brewing

Meier-Dörnberg, Tim ; Hutzler, Mathias ; Michel, Maximilian ; Methner, Frank-Jürgen ; Jacob, Fritz (2017-08-21)

The volume and market share loss for classical beer types such as pils beer and wheat beer has been declining for several years, but the overall beer market remains almost unchanged as a result of the increasing interest in beer specialties Due to high biodiversity, the diversity of the strains, and the different flavor profiles, reliable and practical information regarding the characteristics ...