All ESRs participated in 200h of high quality training offered by international consortium.
Trainings took place at the following institutions:
1. University of Agriculture in Krakow, POL
2. Versuchs und Lehranstalt für Brauerei in Berlin, GER
3. Technische Universität Berlin, GER
4. University of Copenhagen, DEN
5. University of Ghent, BE
6. Katholieke Universiteit Leuven, BE
7. University of Nottingham, UK
4 non-academic partners: Carlsberg, Boortmalt, VLB Berlin and FlavorActiv.
The project had a very good coverage in the press and social media. It has also been promoted on many occasions by the project coordinator (presentations during seminars, trainings, etc.). The facebook profile has over 2000 followers and the twitter account nearly 100. The PhD students took part in many international conferences: 13th trends in brewing conference, April 2018 (6 presentations), School Of Biosciences And School Of Veterinary Medicine Postgraduate Symposium, University Of Nottingham, April 2018 (1 presentation), 19th School Of Fermentation Technology 2018 (sft), May 2018 (7 presentations, 2 chapters in book, 3 posters), American Society Of Brewing Chemists and Master Brewers 'Brewing Summit' conference, August 2018 (1 poster)
Several cereals, pseudocereals and legumes have been theoretically tested on their suitability for research. As most of these grains have been investigated before, it was stated that trials on lentils would be done in the means of malting and brewing. The malting process of lentils was stated by several trials, followed by small scale mashing trials. An addition of technical enzymes was stated for the use of 100 % lentil malt. Nevertheless, results were sufficient and further research was done on the topic. Lentil malt was then used as a 10 and 20% adjunct to barley malt without technical enzymes.
The research has focussed on evaluating the effects of malt roasting on the metal-binding capacity of malts with an emphasis on the oxidative stability of wort and beer. Spent grains’ capacity to bind iron and copper during mashing were evaluated. Sweet worts made from malts with different degrees of roasting were screened and the respective oxidative stabilities were sweet worts made from malts with different degrees of roasting and respective oxidative stabilities were determined.
Fundamental procedures for the future work and experiments with green malt were developed. The developed procedure to separate the germinated malt into husk/rootlet and endosperm fraction, with only the endosperm-rich fraction being used for conventional mashing represents an innovative solution to produce wort from unkilned malt. Through optimization of the separation process, hot water extract values in the region of 71% d.b. were achieved. Lipoxygenase activity and nonenal potential were measured following treatment under varying conditions of pH, temperature and with/without oxygen. The impacts of these treatments on key diastatic enzymes was likewise measured.
