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Overview of the activities of the Alfred Jorgensen Laboratory
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Dr Bill SimpsonThe Alfred Jørgensen Laboratory
Brewing yeast capabilities
Business overview Yeast activities and competences
Our yeast collection Yeast storage capabilities Yeast supply capabilities Yeast selection capabilities Trial fermentation capabilities Analysis capabilities Product and process development
Management, staff and quality systems
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Located in Copenhagen, Denmark Facilities include yeast storage
facility, dried yeast culture production plant, liquid yeast production laboratory, yeast testing laboratory
Facility founded by Alfred Jorgensen in 1891
Been supplying breweries with pure culture yeast for almost 130 years
Purchased by Cara Technology in 2009
The Alfred Jørgensen Laboratory
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We aim to establish the world’s most useful collection of validated, proven commercial strains of brewing yeast, housed within world-class facilities,
and supported by world-class analysis techniques and specialist
staff
Our visionba
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ound
Approximately 200 brewery customers in more than 70 countries
Services include Secure storage of yeast Assured yeast supply Yeast strain selection Yeast strain improvement Product and process prototyping
Both UK and Danish operations are accredited to BS EN ISO 9001:2008
Yeast activities and competencies
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Our yeast collection Largest collection of production brewing
yeasts in the world Almost 850 yeast strains (mostly lager yeast,
though some ale and wheat beer yeasts) All stored in liquid nitrogen at -196oC Continuously supplied to breweries for almost
130 years
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Our yeast collection Detailed fermentation information available
on about 200 of the strains Strain key describes important properties
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Unusual flavour production, eg very high isoamyl acetate production
Unusual sedimentary characteristics, eg ‘dust’ yeasts
Unusual attenuation properties, both low and high degrees of attenuation
High rate of attenuation Exceptionally good beer filtration performance Strains suited to production of low- and non-
alcoholic beers Strains associated with low levels of beer loss or
extract lossyeas
t col
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onCollection highlights
Store approximately 100 yeast strains on behalf of customers
Held either for archiving purposes or for routine supply
Liquid nitrogen on a minimum of two sites
Electrical freezer storage as additional back-up in Copenhagen
Yeast storageye
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We supply yeast cultures in three forms: Slopes (slants) Liquid cultures (various
volumes) Ultra-pure dried yeast (50 g)
All cultures are quality assured prior to dispatch
Assured yeast supply
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Yeast supplied six times per year - four slopes per brewery per shipment - 24 slopes per brewery per year
All cultures are quality assured prior to dispatch Cell- and colony-morphology Carbohydrate utilization Growth temperature PAD gene activity Flocculation Multiplex PCR DNA fingerprinting Checks for contaminant microorganisms
Only cultures which have passed all tests are released to brewery customers
Phytosanitary Certificates and Certificates of Origin provided on request
Typical supply contractye
ast s
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Two approaches
1. Select candidate yeasts with the desired traits from within our own collection
2. Select clones and variants from within the customer’s existing yeast culture, eg Consistent colony morphology on indicator
media Increased or reduced flocculation Higher ethanol tolerance Improved flavour (esters, sulphurs etc) Improved flavour stability (SO2)
Yeast strain selection
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We occasionally use additional techniques to increase our chances of success
1. Single cell isolation by micromanipulation
2. Mutation with physical or chemical agents
3. Rare mating
Yeast strain improvement
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Culture purity is key Phenotypic purity
Colony type Fermentation behaviour Flocculation behaviour Flavour formation
Genotypic purity Fingerprinting of chromosomal DNA
Yeast strain selection and improvement outputs
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We have the capability to perform trial fermentations at several scales 10 ml McCartney tubes 500 ml Schott bottles 1 litre AJL tall tubes 1.5 litre flasks 5 litre buckets 10 litre stirred Carlsberg flasks 1 hl lab-scale CCVs
Through partner organizations we can scale up to ‘laboratory’ pilot scale or ‘commercial’ pilot scale
Trial fermentationsye
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Various microbiological (phenotypic) tests
Multiplex PCR DNA fingerprinting
Yeast analysis capability
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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
We have yeast analysis labs in Leatherhead and Copenhagen
Our analysis lab is based in our Leatherhead facility SPME-GC-MS Headspace GC SCABA and other wet chemistry equipment
We have a network of partner laboratories to supplement our in-house capabilities
Analytes include: basic physical parameters, higher alcohols and esters, volatile sulphur compounds, anions and cations etc
Chemical analysis capability
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We have a well-trained expert taste panel which is capable of Quality assessment Identification of non-
conformances Detailed descriptive
profiling Visual profiling
Sensory analysis capability
anal
ysis
Browser-based sensory software about to be implemented in our new taste room
Drivers of differentiation
Malt Adjunct Hops Water Salts Oxygen Yeast
Brewhouse practices Fermentation practices Maturation practices End-processing practices Packaging practices Hygiene control Oxygen control Heat transfer control Temperature / time control
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Primary influences of yeast on beer composition
Alcohol
Apparent extract
Real extract
pH
Colour
Bitterness
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Beer flavours whose levels are increased or decreased by yeastAcetaldehyde Acetic
Astringent
Bitter
Burnt rubber
Butyric
Caprylic
Caramel
Citrus
Diacetyl
DMS
Ethyl acetateEthyl butyrate
Ethyl hexanoate
Floral
Grainy
Grapefruit
H2S
Honey Indole
Isoamyl acetate
IsovalericLeathery
MaltyMercaptan
Metallic
Methional
‘Yeast bite’
Worty
Woody
Sweet
Solvent alcoholic
Smoky
Rotten vegetablePhenolic (4-VG)
Mustyprod
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The brand flavour specification
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Bitter
Carbonation
Astringent
Sweet
DMS
Sour
After-bitter
Spicy kettle hop
Grainy
Isoamyl acetate
Malty
Solvent alcoholic
Ethyl hexanoate
Critical
Tolerable
Important
Target brand profile for a new pale lager beerParameter Target
OE 12.2oP
PE 2.9oP
RE 4.6oP
Alcohol 5.0% vol/vol
Apparent attenuation 76.6%
Bitterness 16 BU
pH 4.40
Colour 6.6oEBC
Isoamyl acetate 3.5 mg/l
Ethyl acetate 18 mg/l
DMS <0.04 mg/l
Diacetyl <0.01 mg/lprod
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Process constraints for a new pale lager beer
Parameter Target
Fermentation temperature 9 - 15oC
Primary fermentation time Max 9 days
Fermenters 6,000 hl CCVs – 18 metres high
Wort dissolved oxygen Max air saturation
Wort OE Max 15oP
Wort FAN Max 190 mg / l @ 15oP
Total fermenter residence time Max 12 days
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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 and process development
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Seven of our 22 staff directly service our yeast business
Good mix of experience – all well trained and qualified
Leatherhead operation accredited to Investor in People (IiP) standard since 2001
All operations accredited to ISO 9001:2008
HACCP implemented throughout Disaster recovery systems in place and
regularly tested
Management, staff and quality systems
man
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staff
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Facilities and processes in place and well established for supporting product and process development through exploitation of brewing yeast
Specialist teams in UK and Denmark Good track record of developing
profitable new products and processes, and modifying existing ones on time and within budget
Summarysu
mm
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Contact detailsCara Technology Limited
Leatherhead Enterprise Centre
Randalls Road
Leatherhead
Surrey
KT22 7RY
UK
Tel +44 1372 822218 Fax +44 1372 821599
www.cara-online.com [email protected]