16th November 1999

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Researchers at the University of Ulster have designs on your pint.

A team of scientists at the University's Jordanstown campus have been working to improve your pint drinking pleasure.

Their research has found ways to enhance the clarity and flavour of the traditional pint.

The clarity of a beer may be adversely affected during the brewing process by the presence of proteins combined with secondary plant products known as flavanols.

These flavanols are naturally occurring polyphenolic compounds in barley malt and hops. When flavanols combine with beer proteins, a colloid is formed, which can make the beer hazy. Although harmless, this haziness is generally though undesirable in a pint.

But University of Ulster biochemists Dr Brian Eggins and Edward Cummings have developed a biosensor technique to measure and control the action of flavanols during the pint-making process.

Said Dr Eggins: "We use an enzyme - polyphenol oxidase - to make a special electrode which, when immersed in the beer, reacts with the flavanols to tell us how concentrated the haze-forming compounds are in the liquid.

"That knowledge enables us to adjust the brewing process to ensure greater clarity and better flavour in the end product."

The team have demonstrated that their new biosensor technique can be used on-line, enabling the rapid analysis of beer during the production process, helping brewers control flavanol levels in beer with much greater speed and accuracy.

The end result? A perfect pint - every time.

For further information, please contact:

Press Office Department of Communication and Development
Telephone: 028 9036 6178
Email: pressoffice@ulster.ac.uk