Craft Beer Research in the QC2 Lab by Lucille Benedict, PhD

About this event

Category
Educational
Organizer
Lecture Committee
Date and time
May 18, 2021 17:00 - 19:00

Craft Beer Research in the QC2 Lab by Lucille Benedict, PhD

The Quality Control Collaboratory (QC2 Lab) at the University of Southern Maine provides testing, education, and research opportunities for craft brewers. Our lab is unique from many other testing labs for the reason that all of the testing and research in our lab is supported by our undergraduate students in the chemistry, biochemistry, and biology programs at USM. In this talk I will focus on our research program and highlight the projects that we are currently working on that focus on the characterization of flavor compounds found in beer. Research projects in the QC2 Lab in flavor analysis and characterization range from helping brewers to expand their sensory programs, to applying standard methods of analysis to understand the fate of flavor compounds through the brewing process, to the development of new methods and techniques to detect volatile compounds. In this lecture I will focus on three research projects that are ongoing in our research lab, which include; 

Development of a simple and portable chemiluminescence device for the quantification of  DMS beer and wort, 

Synthesis and analysis of 6-acetyl-1,2,3,4-tetrahydropyridine, a major contributor to ‘mousy’ off-flavor in sour and wild beers, and

Characterization of flavor profiles of lagers carbonated through spunding, forced carbonation, and krausening. 

In this lecture I will highlight the importance of each of these research projects to the craft beer industry, and share our progress to date.

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