Investigations into the Transfer Rate of Volatile Compounds in Dry Hopping Using an Octanol-Water Partition Coefficient Model

Haslbeck, K.; Minkenberg, David; Coelhan, Mehmet

doi:10.1080/03610470.2018.1483701

Cited by 9 publications

(11 citation statements)

References 21 publications

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“…The results obtained by von Terzi [ 91 ] showed that bittering hops were characterized by a lower degree of essential oil extraction than varieties with a lower α-acid content (when the hop dose was based on the amount of essential oils). Other studies have reported similar results [ 1 , 50 , 91 , 92 ].…”

Section: Parameters Affecting the Extraction Processsupporting

confidence: 81%

“…Thus, these compounds seem to be extracted from hops to a high degree. In the case of other compounds, such as humulene epoxide I ( 32 ), 2-nonanone ( 10 ), and 2-undecanone ( 11 ), their extraction rates assessed by SPE-GC-MS were reported to be 30.2–59.7, 0–27.4, and 11.1–41.3%, respectively, and they depended on the hop variety [ 1 , 50 , 61 , 81 , 82 , 83 ].…”

Section: Extraction Of Compounds During the Processmentioning

confidence: 99%

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Effects of Dry-Hopping on Beer Chemistry and Sensory Properties—A Review

Klimczak,

Cioch-Skoneczny,

Duda-Chodak

2023

Molecules

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Dry-hopping is the addition of hops to the wort on the cold side of the brewing process. Unlike standard hop additions, its main purpose is not to produce a characteristic bitterness but to extract as much of the hop essential oils as possible, which are largely lost in the standard hopping process. When dry-hopped, it is possible to obtain a beer with an aroma that is difficult to achieve when hops are used on the hot side of the brewing process. As a result, this process has become very popular in recent years, particularly in beers that belong to the ‘craft beer revolution’ trend. In addition, the usefulness of this process is increasing with the development of new hop varieties with unique aromas. This article presents the main components of hops, focusing on those extracted during the process. Changes in the composition of beer bittering compounds and essential oils resulting from this process are discussed. This paper presents the current state of the knowledge on the factors affecting the degree of extraction, such as hop dosage, the time, and temperature of the process. Issues such as process-related physicochemical changes, hop creep, low flavor stability, haze formation, and green flavor are also discussed.

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Section: Parameters Affecting the Extraction Processsupporting

confidence: 81%

Section: Extraction Of Compounds During the Processmentioning

confidence: 99%

Effects of Dry-Hopping on Beer Chemistry and Sensory Properties—A Review

Klimczak,

Cioch-Skoneczny,

Duda-Chodak

2023

Molecules

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show abstract

“…The concentration of monoterpenes such as β-myrcene in dry-hopped beers are higher in a warmer extraction. [40] Enzymatic content and other non-volatiles transfer during dry-hopping should therefore be considered as it may significantly impact beer aroma and stability. [38] Enzymatic content should be acknowledged in hop quality for the dry-hopping process.…”

Section: Discussionmentioning

confidence: 99%

Brief Insight into the Underestimated Role of Hop Amylases on Beer Aroma Profiles

Werrie

Deckers

Fauconnier

2021

Journal of the American Society of Brewing Chemists

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The current trend in craft breweries is to carry out heavy dry-hopping by increasing the hopping rate. This practice sometimes leads to uncontrolled and aberrant aroma profile production. The aim of this work was to determine whether part of the enzymatic content of hop (α-amylase and β-amylase) could impact yeast metabolism, resulting in aroma profile modification during secondary fermentation. In this research, spectrophotometric methods were used to assess the amylase activity within hop. Moreover, liquid chromatographic methods (HPLC-ELSD) showed modification of the beer sugar profile by production of glucose and maltose as well as by the degradation of a higher degree of polymerization sugar by hop enzymes. Furthermore, gas chromatographic techniques (GC-ECD/FID) were used to assess yeast metabolism using vicinal diketones (diacetyl/ pentanedione) as a marker of the secondary fermentation. Finally, a principal component analysis (PCA) of the yeast main aromas (esters, higher alcohols, and aldehydes) demonstrated the significance of this yeast-hop interaction on the beer's aroma profile.

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“…It is widely used in craft beers to impart an intense hoppy flavor . However, the empirical experience is the main factor to produce dry-hopped beers, since few articles were found concerning the influence of dry-hopping time on beer composition, the influence of base beer composition on the transfer of volatile compounds, or the impact of dry hopping on sensory perception of beer. , …”

Section: Introductionmentioning

confidence: 99%

“…8 However, the empirical experience is the main factor to produce dry-hopped beers, since few articles were found concerning the influence of dry-hopping time on beer composition, the influence of base beer composition on the transfer of volatile compounds, or the impact of dry hopping on sensory perception of beer. 9,10 "Special Flavor" hops are varieties with fruity, citrusy, and floral characteristics that have been bred to satisfy the demand of craft brewers for strong differentiating hop-derived aroma and flavor notes, mainly to be used in dry-hopped beers. The Mandarina Bavaria variety is a "Special Flavor" variety released in 2013 derived from crosses of the female U.S. Cascade variety and male Huell wild hop-derived breeding line.…”

Section: ■ Introductionmentioning

confidence: 99%

Prediction of Fruity-Citrus Intensity of Beers Dry Hopped with Mandarina Bavaria Based on the Content of Selected Volatile Compounds

Machado

Lehnhardt

Martins

et al. 2020

J. Agric. Food Chem.

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Mandarina Bavaria is a "Special Flavor" hop variety, described as fruity, with pronounced mandarin and citrus, combined with traditional hoppy sensations. The relationship between fruity-citrus intensity and the volatile profile of dry-hopped beers was assessed in order to predict the sensory perception of those dry-hopped beers using the content of selected volatile compounds. For this purpose, two base beers (A and B) that presented statistical differences (p < 0.05) in the composition of volatile compounds and on the sensory perception were dry hopped with 3 g/L Mandarina Bavaria hop. Twenty-four volatiles from hop were quantified during 15 days of dry hopping, while the sensory perception was followed by a certified trained panel. The sensory perception of total hoppy content (in a scale from 0 to 5) can be estimated using a PLS equation (Q 2 = 0.654): total hoppy = 1.8 + [myrcene (μg/L) × 7.5). Successful models were also obtained to predict citrus (Q 2 = 0.745), green fruit (Q 2 = 0.598), and sweet fruit (Q 2 = 0.626) characteristics of dry-hopped beers.

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Investigations into the Transfer Rate of Volatile Compounds in Dry Hopping Using an Octanol-Water Partition Coefficient Model

Cited by 9 publications

References 21 publications

Effects of Dry-Hopping on Beer Chemistry and Sensory Properties—A Review

Effects of Dry-Hopping on Beer Chemistry and Sensory Properties—A Review

Brief Insight into the Underestimated Role of Hop Amylases on Beer Aroma Profiles

Prediction of Fruity-Citrus Intensity of Beers Dry Hopped with Mandarina Bavaria Based on the Content of Selected Volatile Compounds

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