• Corpus ID: 9939295

A study of factors affecting the extraction of flavor when dry hopping beer

@inproceedings{Wolfe2012ASO,
  title={A study of factors affecting the extraction of flavor when dry hopping beer},
  author={Peter Harold Wolfe},
  year={2012}
}
  • P. Wolfe
  • Published 7 August 2012
  • Chemistry
approved: _____________________________________________________________________ Thomas H. Shellhammer This work set out to examine the methodologies of dry hopping, compare different hop materials, and look at the extraction behavior of different types of hop compounds. This work consists of two discrete studies, where the first study informed the design of the second. The first study measured the concentrations of hop aroma compounds extracted from Cascade hops during dry hopping using a model… 
Investigations into the Transfer Rate of Volatile Compounds in Dry Hopping Using an Octanol-Water Partition Coefficient Model
ABSTRACT Dry hopping is a powerful practice for imparting a multitude of flavors into beer. In this study, the influence of ethanol content, temperature, dosage, and hop variety on the transfer of
Study of hop enzymatic activity during dry-hopping and its impact on yeast physiology and on the beer aroma profile : A sugar story
The Humulus lupulus L. inflorescence, also called hop, is almost exclusively used in the brewery field as one of the main ingredients to perfume and conserve beer. The current trend in craft
Sensory Directed Mixture Study of Beers Dry-Hopped with Cascade, Centennial, and Chinook
Abstract American craft beer style and flavor is often driven by the unique qualities of American hops. Cascade, Chinook, and Centennial hops are used prominently for dry-hopping singly and/or in
Toward Understanding the Bitterness of Dry-Hopped Beer
The impact on analytical and sensory bitterness of hop acids and hop-derived polyphenols resulting from dry-hopping in beer was investigated using a pilot-scale dry-hopping study and a commercial
Hop Aroma and Hoppy Beer Flavor: Chemical Backgrounds and Analytical Tools—A Review
ABSTRACT Hops are the most complex and costly raw material used in brewing. Their chemical composition depends on genetically controlled factors that essentially distinguish hop varieties and is
An accurate approach to assessing the hop particle size and its filtration behavior during dry hopping
The hop pelletizing is not only influenced by the hop variety and the associated α-acid contents, but also by many annual and regional variations. In this context, the particle size distribution of
Contributions of Select Hopping Regimes to the Terpenoid Content and Hop Aroma Profile of Ale and Lager Beers
Recently, brewers have dramatically increased the complexity and intensity of aromas in hop-forward beers by using diverse hopping regimes. For this study, the terpenoid content and sensory
Changes of Hop-Derived Aroma Compounds in India Pale Ale during Brewing and Storage
Various beers contain many aroma compounds derived from malts, hops, yeast fermentation and other materials. Among these aroma compounds, terpenoids are mainly derived from hops. The aging of India
Aroma Extract Dilution Analysis of Beers Dry-Hopped with Cascade, Chinook, and Centennial
Abstract Cascade, Chinook, and Centennial hops are used extensively throughout the brewing industry either individually or in various combinations to add hoppy aroma to beer. This high use of hops,
Extraction Efficiency of Dry-Hopping
Abstract Dry-hopping, which is the cold, aqueous extraction of hops into beer, has gained popularity in recent years as a method for achieving intense hop aroma and flavor in beer. With some brewers
...
1
2
...

References

SHOWING 1-10 OF 67 REFERENCES
Use of GC-olfactometry to identify the hop aromatic compounds in beer.
TLDR
A sensorial aroma extract dilution analysis (AEDA) approach to the analysis of beer aromas derived from hops found thatulfur compounds characteristic of Challenger hops proved to be at least partially responsible for the unpleasant flavor found in the corresponding beer.
Biotransformation of hop-derived monoterpene alcohols by lager yeast and their contribution to the flavor of hopped beer.
TLDR
Investigation of the biotransformation of monoterpene alcohols during fermentation of hopped beer by using various hop cultivars found that there was an additive effect among linalool, geraniol, and beta-citronellol and that only 5 microg/L of Geraniol and Beta-citronesol were enough for this effect.
Comparison of odor-active compounds in the spicy fraction of hop (Humulus lupulus L.) essential oil from four different varieties.
TLDR
An intense "woody, cedarwood" odor was determined to be the most potent odorant in three of the four spicy fraction samples, and other important odorants identified were geraniol, linalool, beta-ionone, and eugenol.
USE OF EXTRACTS PREPARED WITH LIQUID CARBON DIOXIDE AS A SUBSTITUTE FOR DRY HOPS
Liquid carbon dioxide hop extracts were prepared for use as a substitute for dry hops. Many of these extracts were oil rich fractions containing up to 14% (w/w) hop oil. Extracts of Styrian Golding,
Bitterness-Modifying Properties of Hop Polyphenols Extracted from Spent Hop Material
A polyphenolic extract was produced from spent Galena hop material and added to a low-bitterness, commercial lager beer at three levels (+0, +100, and +200 mg/L) along with iso-α-acids from a
Analytical and Sensory Assessment of Hoppy Aroma and Bitterness of Conventionally Hopped and Advanced Hopped Pilsner Beers
Analytical and sensory aspects of hoppy aroma of conventionally hopped and advanced hopped pilot Pilsner beers were investigated. Linalool and several sesquiterpenoids were used as analytical markers
...
1
2
3
4
5
...