The laboratory handles all analytical and sensory measurements on hops, malt, wort, beer, fermentation products, etc., associated with service provision and research activities. These analyses enable us to provide specific advice for maintaining/improving product quality through technological adaptations at the production level or for the development of new products.
Services
Characterization of fermented products and raw materials
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The laboratory is thus equipped with all specific analytical material for routine analyses in brewing and malting : mills, experimental brews, turbidimeter, alcohol meter, oxymeter, etc. The analytical equipment, necessary for controlling the organoleptic properties of fermented beverages, includes GCs, Head Space MS and Head Space FID + ECD, for the quantification of volatile compounds, and HPLCs for the assay of sugars, amino acids and peptides, and organic acids. Laboratory-scale (2L) and pilot-scale (60L) brewing and fermentation units also allow for recipe development and fermentation monitoring.
Standard analyses include:
- Microbiological analyses of beers and fermented products (spreading on specific medium)
- Genetic diagnosis of main contaminating microorganisms (PCR/real-time PCR)
- Alcohol and density (Beer Analyzer-Anton Paar)
- CO₂ and dissolved oxygen (Carbo QC and oximeter-Anton Paar)
- Foam stability (NIBEM – Haffmans)
- Viscosity (Anton Paar ball viscometer)
- Turbidity (Haffmans and Tannometer-Pfeuffer)
- Volatile compounds by Headspace gas chromatography
- Sugars, organic acids, and amino acids by HPLC
- Conventional brew
- Cereal friability
- Tannometer (sensitive proteins, tannins, chill haze, reducing power…)
The laboratory possesses expertise for the selective determination of very different organoleptic components, as well as for sensory analysis and evaluation.
Yeast Physiology
Research on yeast physiology is significant within the laboratory. In addition to their widespread use in the production of food, beverages, and pharmaceutical products, yeasts play an important role as models for eukaryotic cells.
We combine theory and experience to study yeast function and translate it into applications for the fermentation industry (beer, wine, bioethanol, etc.).
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We have acquired:
- Expertise in the analysis and optimization of industrial yeasts via classical techniques: isolation, characterization, identification, selection, propagation, etc. More recently, an activity for strain improvement through genetic modifications has developed to optimize selectable/measurable characteristics such as aroma formation, sugar utilization, etc.
- State-of-the-art research equipment, enabling us to address complex questions: ViCell, flow cytometer, batch or fed-batch fermenters, fluorescence plate reader, etc.
- A collection of over 500 different yeast strains, most of which are industrial strains adapted for the production of beer, wine, or other fermented products, or for ethanol production. Each of these strains is carefully characterized in our laboratory, allowing us to select yeasts with specific characteristics (aroma production, fermentation efficiency, flocculation, etc.).
Brewery Yeast Propagation
In 2021, the laboratory invested in a brand new brewing yeast propagation unit. With a capacity of 100 to 240L (gross 370L), the propagator is automated (iQ PROCESS) and equipped with an Alfa Laval ScandiBrew top plate with a static sparger. This automated tool, designed for improved operator comfort, allows us to meet the growing demand for yeast starters while adhering to strict hygiene and disinfection rules.
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We can purify, maintain, multiply, and supply yeast starters from Petri dish to pitching for a 30 hL (bottom-fermenting) or 50 hL (top-fermenting) brew. Our collection includes numerous top and bottom-fermenting strains to meet the requirements of all brewers. The laboratory also performs the collection and maintenance of private strains in glycerol at -80°C (strains exclusively reserved for the owning brewery).
We can develop procedures for the storage, washing, propagation, identification, differentiation, and quality control of primary and secondary fermentation yeasts.
Cell Culture
Cell culture refers to a set of techniques used to grow cells outside their organism or original environment for scientific experimentation. Animal cell cultures require specific equipment; they are generally cultivated in incubators at a temperature of 37°C and in a very humid atmosphere with controlled CO2 content (often 5%). Some cells are grown in suspension in their nutrient medium (non-adherent cells), while others are grown on treated plastics that provide them with adhesion capabilities.
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The laboratory has a dedicated animal cell culture laboratory, equipped with all the necessary specific material (laminar flow hood or microbiological safety cabinet, CO₂ incubator, inverted microscope, cryopreservation jar, microplate reader, thermostatic bath, centrifuge, etc.).
This tool allows us to:
- Verify the safety of bioactive agents: cell proliferation (MTT test), LDH (lactate dehydrogenase) assay, etc.
- Evaluate antioxidant activity in a cellular system of extracts using diacetate (H2DCFDA)
- Evaluate the anti-inflammatory properties of extracts by measuring the reduction in pro-inflammatory cytokine production and, conversely, the stimulation of anti-inflammatory modulators or the modulation of signaling pathways (NF kappa B)
- Study probiotic effects of microorganisms (bacteria or yeasts): measurement of adhesion rate to the intestinal mucosa, impact on the integrity of mucosal tight junctions (transepithelial electrical resistance – TEER), regeneration of the epithelial layer (“scratching” method which measures both proliferation and migration of epithelial cells), etc.
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