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2. It notes many ways technology and social media have become integrated into youth lives, such as increased time spent online, using social networks like Facebook and Twitter, engaging with videos and cell phones.
3. The document provides advice for parents on how to navigate their children's technology and social media use, such as staying informed on current platforms but not overusing social media just for their kids or reconfiguring established norms of engagement.
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The Alfred Jørgensen Laboratory is a brewing yeast company located in Copenhagen, Denmark that has been supplying breweries with yeast for over 130 years. They have the largest collection of brewing yeast strains in the world stored in liquid nitrogen, along with facilities and capabilities for yeast storage, supply, selection, analysis, and product and process development to support customers. Their specialist teams have extensive experience developing new beer products and processes through exploitation of brewing yeast.
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1. The document discusses how youth and social media use has changed as technology has advanced, with todays youth growing up digital natives who are more connected and engaged with technology than previous generations.
2. It notes many ways technology and social media have become integrated into youth lives, such as increased time spent online, using social networks like Facebook and Twitter, engaging with videos and cell phones.
3. The document provides advice for parents on how to navigate their children's technology and social media use, such as staying informed on current platforms but not overusing social media just for their kids or reconfiguring established norms of engagement.
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A nondigestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon, and thus improves host health (Gibson and Roberfroid. 1995)
Strain improvement through genetic engineeringSulov Saha
Strain improvement through genetic engineering involves manipulating microbial strains to enhance their metabolic capacities for biotechnological applications. The objectives are to get multiple copies of specific genes, produce high amounts of specific proteins or products, and integrate genes of interest between organisms. Strategies for strain improvement include using sources of DNA, vectors, host cells, and metabolic engineering. Genetic engineering has applications in food technology, agriculture, microbiology, and industry such as improving industrial strains.
The document summarizes the process of beer production, beginning with the key raw materials of malted barley, hops, yeast, and water. It describes the major steps of mashing, where malted barley is mixed with water to convert starches into fermentable sugars, boiling the wort with hops, and fermentation where yeast converts sugars into alcohol and carbon dioxide. The document provides details on the types of yeast and fermentation conditions for ales versus lagers, and discusses the roles of various ingredients and processes in contributing flavors and ensuring quality in the final beer.
Beer is an alcoholic beverage made from grains like barley, wheat and rice that is flavored with hops. The document discusses the history of beer brewing from ancient Babylon to modern times. It details the key ingredients of beer - barley, hops, yeast, water and sugar - and explains the brewing process which involves steeping, malting, fermentation and other steps. The document also covers different beer styles like lager, pilsner and ale which are categorized based on the type of yeast and flavors used.
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This document discusses the structure and components of grapes, including the stalks, skins, yeasts, pulp, and pips. It also covers viticulture topics like rootstocks, grafting, and the devastating grape pest phylloxera. Specifically:
1) Grapes are composed of stalks, skins, yeasts, pulp and pips, each containing different compounds that impact wine quality.
2) Phylloxera vastatrix is an aphid pest that destroyed European vineyards in the late 19th century. The solution was grafting European grape varieties onto resistant American rootstock.
3) Rootstocks come from various American grape species and are chosen based on climate, soil type, and
Fruit wines are now widely accepted, consumption and production is up and quality is increasing quickly. This is all excellent news and constitutes a literal revival of the industry and potentially turning India into a leader of quality fruit wine production.
Yeasts play an important role in fermented foods like bread, wine, and beer. Saccharomyces cerevisiae has been domesticated for brewing through both conscious and unconscious selection. Unconscious selection led to traits like efficient sugar consumption, good attenuation, and flocculation. Different types of beers use distinct yeasts adapted to variables like temperature and sugar utilization. Lager yeasts are adapted for low temperature fermentation through hybridization between S. cerevisiae and cold-tolerant yeasts. Traditional and industrial beers employ diverse yeasts that provide unique flavors through species differences and hybridization.
s.sabarinathan ...the alcholic beverage has many benifits on helth if it consumed in a small amount they are produced in the larger quantity in industrial methods they are described in detail
production of alcoholic beverage using biotechnological methods
production of alcoholic beverage using microbial fermentation
contains the types of alcoholic beverage with its industrial production
it contain the use of saccharomyces cervisiae in fermentation of beer.....
Wine is made through the fermentation of grapes. Yeast consumes the sugars in grapes and converts them to ethanol and carbon dioxide. Different grapes and yeast strains produce different wine styles. Winemaking began as early as 8000 BC. Red wine is made by leaving grape skins in contact with juice during fermentation to extract color, while white wine lacks skin contact. Wine production involves harvesting, crushing, fermentation, aging, and bottling. Common white grape varieties include Chardonnay and Riesling, while popular reds include Pinot Noir and Cabernet Sauvignon. Moderate wine consumption may provide health benefits due to antioxidants, but excessive amounts can be harmful.
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Wine is produced through the fermentation of grapes. There are different classifications of wine including by color (white, red, rosé), sweetness level, and aging. The fermentation process converts the sugars in grapes into alcohol and carbon dioxide through yeasts. White wines are often meant to be consumed young while red wines can be aged longer in barrels or bottles to develop further flavor characteristics.
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This presentation summarizes information about wine, including its history dating back 6000 BC in Egypt and Mesopotamia. It discusses different types of wine such as red, white, rose, sparkling, sweet, and fortified wines. The production process is outlined including harvesting grapes, crushing, fermentation, pressing, aging, filtering, and bottling. Popular grape varieties and wines are named for each type. End uses and local Bangladeshi suppliers of wine are also mentioned.
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A Rational Approach To Yeast Strain Selection In Product Development
1. A rational approach to
yeast strain selection in
product development
Bill Simpson
Cara Technology, UK
2009 Convention2009 Convention
October 1-4, 2009October 1-4, 2009
La Quinta Resort & ClubLa Quinta Resort & Club
La Quinta, CaliforniaLa Quinta, California
Co-authors
Chris Giles
Hilary Flockhart
Craig Duckham
2. Beer styles and brands – drivers of
differentiation
Yeast strains
Product development
3. The birth of yeast
selection
Yeast ‘clones’ first applied commercially
in 1883
Prior to this yeasts were recycled from
one fermentation to another
Since then the number of yeast strains
used to make the world’s beer supply has
declined
An important source of product
differentiation has been undervalued
4. Frequency of DNA Fingerprint
types found in 83 commercial
lager yeasts
0
5
10
15
20
25
30
a b c d e f g h i j k l m n o p q r s t u v wx y
DNA fingerprint pattern
% yeast strains with this fingerprint type
5. The global situation
Global annual beer production is now
about 1.7 x 1011
litres
Market is made up of close to 70,000
brands from 12,000 breweries
There are about 2,500 mainstream
brands from 1,200 large breweries
How are these brands differentiated?
How important is choice of yeast strain
to that differentiation?
9. Important influences of yeast
on brewing productivity
Fermenter residence time
Beer loss
Alcohol yield
Yeast growth
10. Yeast taxonomy
Saccharomyces – Genus
Saccharomyces cerevisiae – Species (all
ale yeasts, including wheat beer yeasts)
Saccharomyces pastorianus – Species (all
lager yeasts) (old names include
‘Saccharomyces carlsbergensis’,
‘Saccharomcyes uvarum’,’Saccharomyces
cerevisiae’)
11. Lager brewing yeast
Saccharomyces pastorianus
Hybrid of Saccharomyces bayanus and
Saccharomyces cerevisiae
Most commercial strains are
taxonomically closely related to one
another
That doesn’t mean they make similar
beers
12. Ale brewing yeast
Saccharomyces cerevisiae
Commercial strains are taxonomically
very diverse
Wheat beer yeasts possess the PAD gene
that confers phenolic flavour compound
production
13. Pure yeast
Pure cultures of lager yeast are in widespread
use today
Compared to mixed strains, or strains which
contain a proportion of naturally-occurring
variants, pure yeast cultures give:
– Consistent beer flavor (both short term and long term)
– Consistent flavor stability
– Consistent fermentation behaviour (alcohol production, yeast
growth, fermentation times, diacetyl control, response to
problem malts)
– Consistent beer foam quality
– Consistent colloidal stability
14. Yeast collections
More than 1,000 brewing yeast
strains are available commercially
from a number of different public
and private collections
Possibly the largest collection of
commercial brewing yeasts in the
world is that established by Alfred
Jorgensen in 1891 - almost 700 yeast
strains (lager yeast, ale and wheat
beer yeasts)
15. AJL collection
Detailed fermentation and
process information is available
for about 200 of the strains
Strain key describes important
properties
All information is held in
a database which allows
strains to be selected on
multi-variate criteria
16. Example yeast specification
Pure strain as determined by chromosomal DNA
analysis (100% purity)
Pure strain with respect to mutations in
mitochondrial DNA (>98% single colony type)
Fast fermentation rate
High alcohol yield with respect to sugar
utilized
Good osmotolerance - can handle worts of
23o
P+
Good beer flavor character
17. Example yeast specification
Good beer flavor stability
Not prone to attenuation problems
Appropriate flocculation behavior (not too
flocculent, not lacking flocculence; flocculates at
the right time – once fully attenuated (PE-LE of
0), allows cropping of at least twice the amount
of yeast pitched but does not grow excessively in
the fermenter
Total diacetyl at end ferment of <6.5 ppb/1%
alcohol vol/vol
18. Example yeast specification
Good alcohol tolerance (can tolerate up to 12%
vol/vol alcohol without undue cell damage)
Not sensitive to high glucose levels in wort
Able to perform well with low FAN concentrations
Not prone to autolysis problems
Easy to propagate using current equipment and
practices
High degree of genetic stability (no more than 5%
mutants after eight fermentations in the brewery)
19. Example yeast specification
Not prone to fobbing
Not sensitive to Premature Flocculation Factor
(PFF) from malt
Does not give rise to invisible haze problems in
the final product
Not genetically modified
20. Product maps can tell us what
people like
Overall
Like
StdV2 Br. A
Br. E
V4
Br. F
V5
V3
Br. C
V1
Br. D
Br. B
Each star represents
an individual’s
direction of
preference (going
through the centre
of the map).
From Greenhof & MacFie 1994
Statistical techniques are used to
place the beers in multi-
dimensional space, based on
differences in their flavor.
21. …. and why they like it?
Overall
Like
veg.
aroma
cabbage
like
soapy
bitter
hoppy
alcoholic
fragrant
fermenting
fruit
malty
toffee
sweet
body
citrus rancid
Br. E
V3
Br. C
V1
Br. D
Br. B
StdV2 Br. A
V5
V4
Br. F
drainy
Adding descriptive
profiling information
tells us why consumers
liked the products - they
generally liked the more
fully fermented ones.
From Greenhof & MacFie 1994
A highly trained flavor panel
provides the description.
22. Who likes what?
Overall
Like
Sulphury,
dirty
Fruity, Clean Bitter
Sweet
StdV2 Br. A
Br. E
V4Br. F
V5
V3
Br. C
V1
Br. D
Br. B
Differences in
preference can be
rationalized by
dividing consumers
into groups.
This is called
segmentation.
From Greenhof & MacFie 1994
23. Product development - target
brand profile for a pale lager
beer
0
1
2
3
4
5
Body
Bitter
Carbonation
Astringent
Sweet
DMS
Sour
After-bitter
Spicy kettle hop
Grainy
Isoamyl acetate
Malty
Solventalcoholic
Ethyl hexanoate
26. Develop a detailed
understanding of
current brands and
processes
Develop a detailed
specification for the
new product
Identify changes needed to current
production process and bill of
materials to make the new product
Identify suitable yeast
strains for producing
the new product
Select the best
yeast strain in
laboratory trials
Propagate
yeast for
trials
Carry out brewery
trials – review -
revise
Production brews
Product development
27. Conclusions
We have limited options to differentiate
our products
Choice of yeast remains one of our best
differentiators (low cost, low risk, high
effect)
With more than 1,000 strains to choose
from brewers have significant
opportunities available to them
The challenge is in defining what is
needed and finding it – making the beer is
the easy part
28. Contact details
Cara Technology Limited
Leatherhead Enterprise Centre
Randalls Road
Leatherhead
Surrey
KT22 7RY
UK
Tel +44 1372 822218 Fax +44 1372 821599
www.cara-online.com bill.simpson@cara-online.com