Dr. Volker Bornemann spoke on July 9, 2019, at the 2019 Shimadzu Global Innovation Summit in Kyoto, Japan. "Innovations in Mass Spectrometry Enable New Scopes and Holistic Approaches in Human and Animal Health Research"
AVAZYME hosted the first venue for the HMI Delegation on their fact finding tour of North Carolina sponsored by the NCAGR. It was an insightful and fruitful exchange of expertise and ideas,
On April 23 at the NC Cooperative Extension in Oxford, at the Oxford Research Station at 125 Oxford Outer Loop in Oxford, NC, Granville County. Dr. Volker Bornemann gave a talk on Mycotoxins in Malting Barley. Read more at: https://granville.ces.ncsu.edu/2018/03/april-23-malt-barley-field-tour/
Microbial Gluten Reduction in Beer Using Lactic Acid Bacteria and Standard Process Methods Brett F. Taubman (1), Stephan Sommer (2), Jacob Edwards (1), Travis Laws (3), Logan Hamm (1), and Brenton A. Frank (2). 1. Appalachian State University, Department of Chemistry, Boone, NC 28608, U.S.A. 2. Appalachian State University, Fermentation Sciences, Boone, NC 28608, U.S.A. 3. University of Tennessee, Department of Chemical and Biomolecular Engineering, Knoxville, TN 37996, U.S.A. Abstract Because brewing with gluten-free raw material does not always meet stylistic goals, the objective of this study was to investigate the effect of different treatments and technological parameters on gluten
AVAZYME has expanded its technology portfolio and is currently working on new method developments to analyze hops constituents and flavor profiles with our new advanced Shimadzu Triple Quadrupole 8050 LC/MS/MS Mass Spectrometer and our UHPLC Chromatography System, in support of the growing North Carolina and Virginia hops market. Our new state-of the art capabilities can qualitatively and quantitatively measure the alpha acid and beta acids and essential oils and gauge the flavors and aromas contained in the various hops varieties. This helps the local specialty hops growers decide which varieties to grow and identifies those varieties that are best in
Avazyme, Inc. participated at the 2017 NORTH CAROLINA CRAFT BREWERS GUILD CONFERENCE with a talk by Dr. Volker Bornemann, followed by a panel discussion: QUALITY CONTROL: HOW MUCH DO YOU NEED? by Volker Bornemann, Avazyme, Avazyme & Keil Jansen, of Ponysaurus Brewing Company.
Here is the video of Volker Bornemann, CEO & President of AVAZYME, INC., testing the impact of sound infusion on the flavor of the brewing of Ruckus vs. Saucer from Fortnight Brewing Company at 1006 SW Maynard Rd, Cary, NC 27511. You can test for yourself. Fortnight has draft at the pub and I believe High Craft Beer Market, The Glass Jug Sam's Quik Shop Sam's Bottle Shop, The Beer Dispensary, Cape Fear Wine & Beer and some #NC Total Wine & More may have some cans available. Below are the slides with the specific results.
AVAZYME has expanded its technology portfolio and is currently working on new method developments to analyze hops constituents and flavor profiles with our new advanced Shimadzu Triple Quadrupole 8050 LC/MS/MS Mass Spectrometer and our UHPLC Chromatography System, in support of the growing North Carolina and Virginia hops market. Our new state-of the art capabilities can qualitatively and quantitatively measure the alpha acid and beta acids and essential oils and gauge the flavors and aromas contained in the various hops varieties. This helps the local specialty hops growers decide which varieties to grow and identifies those varieties that are best in