Presentations Chair J. De Clerck XIII

M. DEINZER, Oregon State University (USA), Polyphenolic structures in hop and analytical methods: a survey

S. GUYOT, INRA Rennes (France), New developments in polyphenol analysis: thiolysis and MS. Applications to ciders

L. MELOTTE, Brewing Department of UCL (Belgium), Measurements of beer colloidal stability

V. CHEYNIER, INRA Montpellier (France), New developments for the analysis of wine polyphenols

G. DERDELINCKX, Centre for Malting and Brewing, KUL (Belgium), Polyphenols in wort and beer: State of the art: Where and why?

S. BRODERICK, Ineos (Belgium), Silica stabilisers and filtration

A. VERNHET, INRA Montpellier (France), Current practices in wine filtration

R. LAMUELA RAVENTOS, University of Barcelona (Spain), Bioavalibility of flavanoids

P. JEANDET, Université de Reims (France), Health benefits of stilbens

M. BIENDL, Hopsteiner (Germany), Production of hop xanthohumol- and isoxanthohumol-enriched beers

V. JERKOVIC, Nomacorc (Belgium), Hop is an exceptional source of resveratrol for brewers

X. VITRAC, Université de Bordeaux 2 (France), Resveratrol and analogs in wine

J. LAILLE, D. CALLEMIEN, Brewing Department of UCL (Belgium), Small flavanoids are responsible for the beer colour instability

P. BOIVIN, Institut français de la brasserie et de la malterie-IFBM (France), Relationship between polyphenols and beer flavour stability

O. DANGLES, Université d'Avignon (France), Antioxidant activity of dietary polyphenols

C. SAUCIER, Université de Bordeaux 2 (France), How do wine polyphenols evolve during wine ageing?

M. ZARNKOW, Lehrstuhl für Technologie der Brauerei I, TU München-Weihenstephan (Germany), Flavours of wheat beers

D. CALLEMIEN, Baxter (Belgium), 4-Vinyl syringol and other flavouring phenols (issued from hop & malt)

G. DE REVEL, Université de Bordeaux 2 (France), Horse defects in wines

A. HEYERICK, Gent Universiteit (Belgium), Hop polyphenol extracts

D. LONG, British Beer & Pub Association (England), Beer legislation and the health paradox