The role of redox balance and reactive oxygen species in beer stability using an integrated transcriptomic and metabolomic analysis. A better understanding of yeast redox balance will enable it to be used to predict fermentation outcomes and to link raw materials and processes to the quality of the final product. These data will produce economies in the brewing industry by the introduction of quality control regimes for raw materials and can be extrapolated to the wine industry. This will prov ....The role of redox balance and reactive oxygen species in beer stability using an integrated transcriptomic and metabolomic analysis. A better understanding of yeast redox balance will enable it to be used to predict fermentation outcomes and to link raw materials and processes to the quality of the final product. These data will produce economies in the brewing industry by the introduction of quality control regimes for raw materials and can be extrapolated to the wine industry. This will provide real economic advantage to Carlton and United Breweries which is an Australian company that has an international profile within a highly competitive industry.Read moreRead less
Application of functional genomics to study early fermentation parameters and flavour development in industrial fermentations. The aim of this research is to use genome-wide analyses to identify yeast genes involved in flavour compound production in order to manipulate the flavour profiles of industrial fermentations. This will identify those metabolic pathways and cellular processes that are important in the maintenance of flavour production during fermentation and give extensive insight into t ....Application of functional genomics to study early fermentation parameters and flavour development in industrial fermentations. The aim of this research is to use genome-wide analyses to identify yeast genes involved in flavour compound production in order to manipulate the flavour profiles of industrial fermentations. This will identify those metabolic pathways and cellular processes that are important in the maintenance of flavour production during fermentation and give extensive insight into the way metabolism changes during the fermentation process. Flavour is a major component of the product of fermented beverages and its development and maintenance in the finished product is of primary concern to the brewing and wine industries. This research will lead to a more competitive Australian-owned company with a major stake in the beer and wine industry.Read moreRead less
Reduced Water Consumption in Commercial Malting Processes. The successful outcome for the project will be the production of barley varieties that can be successfully malted with a single steep, rather than the conventional two steeps currently employed. The objective will be achieved through the reduction of cell wall beta-glucan in barley grain. This will result in water savings of around 40%, or 1,500 megalitres per annum, for the Australian malting industry. The 1,500 megalitres saving in ....Reduced Water Consumption in Commercial Malting Processes. The successful outcome for the project will be the production of barley varieties that can be successfully malted with a single steep, rather than the conventional two steeps currently employed. The objective will be achieved through the reduction of cell wall beta-glucan in barley grain. This will result in water savings of around 40%, or 1,500 megalitres per annum, for the Australian malting industry. The 1,500 megalitres saving in water use would be sufficient to support the domestic water consumption of 30,000 people, based upon the use of 140 litres per person per day that was recently achieved in Brisbane.Read moreRead less