Volatilization of Aroma Compounds Relevant for Wheat Beer in Water under Conditions Simulating Alcoholic Fermentation

Schneiderbanger, Hubertus; Hutzler, Mathias; Müller-Auffermann, Konrad; Cotterchio, D.; Friess, Albrecht; Jacob, Fritz

doi:10.1094/asbcj-2011-0822-01

Cited by 8 publications

(9 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Both ale strains were found to be suitable for creating beers with specific hoppy flavours such as 'citrus'. The 'wheat beer yeast' TUM 68 is well known for its phenolic flavours (44). These were also noted in the sensory evaluation of the test beers and have an adverse effect on hoppy beer flavour (27).…”

Section: Citrus Flavour Of Test Beersmentioning

confidence: 94%

The influence of brewing yeast strains on monoterpene alcohols and esters contributing to the citrus flavour of beer

Haslbeck

Bub²,

Kamp³

et al. 2018

J. Inst. Brew.

Self Cite

View full text Add to dashboard Cite

‘Aroma hops’ and especially newly bred ‘flavour hops’ are used throughout the world to impart citrus‐like and/or exotic fruit‐like flavours to craft beers. Citrus‐like flavours in beer are known to be influenced by yeast fermentation when transforming certain secondary metabolites of the hops such as monoterpene alcohols. In this study, the influence of different Saccharomyces cerevisiae/pastorianus brewing yeast strains on the citrus flavour of beers hopped at different times during beer production (30 min boiling, added during fermentation, added during maturation) with Hersbrucker, Mandarina Bavaria or Hallertauer Magnum was investigated. Yeast strains TUM 68, TUM 506, TUM 511, TUM 34/70, TUM 69 and TUM 193 that are widespread in worldwide beer production were used for standardised laboratory scale fermentations. The yeast strains showed similarly low glucoside hydrolase activity in fermenting beer. The de novo synthesis of monoterpene alcohols was identified, and the geraniol decrease during fermentation was confirmed using HS‐GC–MS. This research indicates that the impact of monoterpene alcohols on the citrus flavour of beer could be significantly influenced by flavour active esters owing to the combinatory effects of the flavouring substances. The results of instrumental analysis and sensory evaluation suggest that the choice of yeast strain is significant for the intensity of citrus flavour in beer. © 2018 The Institute of Brewing & Distilling

show abstract

Section: Citrus Flavour Of Test Beersmentioning

confidence: 94%

The influence of brewing yeast strains on monoterpene alcohols and esters contributing to the citrus flavour of beer

Haslbeck

Bub²,

Kamp³

et al. 2018

J. Inst. Brew.

Self Cite

View full text Add to dashboard Cite

show abstract

“…It is also possible that volatile hop components are stripped out by the CO 2 produced during alcoholic fermentation. This effect is known from non-hop derived aroma components in beer brewing [9].…”

Section: Introductionmentioning

confidence: 99%

“…Iso-alpha acids are mainly responsible for the perception of bitterness in beer [2 -5]. This effect is known from non-hop derived aroma components in beer brewing [9]. Some of these oils are highly volatile and exhibit poor solubility in the wort and the beer.…”

Section: Introductionmentioning

confidence: 99%

Scale‐up of Dry Hopping Trials: Importance of Scale for Aroma and Taste Perceptions

Schnaitter

Kell

Kollmannsberger

et al. 2016

Chemie Ingenieur Technik

View full text Add to dashboard Cite

In this study beers that were dry hopped in three different batch sizes were compared. The hop-oil concentrations were measured and possible aroma-active hop volatiles were identified in the hop pellets as well as in the beers. The analytical results were correlated with the tasting results from a trained tasting panel. Mass transfer rates were not comparable between the different scales, and significant differences could be detected by the tasters. The beers dry hopped on an industrial scale are not comparable in flavor and odor to those dry hopped on a laboratory scale.

show abstract

“…Degassing of the samples prior to analysis, as described by other authors (36), was not performed owing to the fact that aroma compounds can be stripped out by CO 2 (37,38). This fibre type was chosen to reach good extraction conditions for different types of hop aroma compounds, which have different polarities.…”

Section: Hs-spme-gc-msmentioning

confidence: 99%

“…The amounts of analysed beer (5.0 ± 0.1 g) were weighed in 20 mL headspace vials and immediately sealed with a septum (butyl/PTFE, Achroma, Muehlheim, Germany). Degassing of the samples prior to analysis, as described by other authors (36), was not performed owing to the fact that aroma compounds can be stripped out by CO 2 (37,38). Consequently, salt, which leads to immediate foaming and therefore a loss of CO 2 , was not added to the non-degassed beer in the vials.…”

Section: Hs-spme-gc-msmentioning

confidence: 99%

Influence of hop harvest date of the ‘Mandarina Bavaria’ hop variety on the sensory evaluation of dry‐hopped top‐fermented beer

Schnaitter¹,

Wimmer²,

Kollmannsberger³

et al. 2016

J. Inst. Brew.

View full text Add to dashboard Cite

To impart a special hop aroma to beer, dry‐hopping is a technique that is becoming more and more popular with commercial breweries. Nevertheless, until now little was known about the factors that influence the reproducibility (and consistent product quality) of dry‐hopping with flavour varieties. One factor that could influence the sensory impressions and aroma profile compositions of dry‐hopped beers is the hop harvest date. Therefore, to determine the effects of different harvest dates of the flavour variety ‘Mandarina Bavaria’ on the aroma of top‐fermented beer, laboratory‐scale dry‐hopping trials were performed. Besides tasting sessions of brewed beers, relative quantities of selected hop‐derived, as well as beer‐originated aroma compounds, were investigated by headspace–solid‐phase microextraction–gas chromatography–mass spectrometry. Duo–trio tests between the beers hopped with pellets of different harvest dates showed no significant differences (α = 0.05) between them. In addition, these beers had similar profiles in a five‐point profile tasting scheme. On the other hand, relative concentrations of some hop‐derived aroma compounds – especially myrcene, which is known to be able to contribute to beer flavour – increased corresponding to a later harvest date, while beer originated volatiles were not different between the beers. Analytical results combined with the results of sensory evaluations led to the conclusion that the harvest date of Mandarina Bavaria was not a dominant factor in the dry‐hopping aroma of top‐fermented beers. High amounts of fermentation by‐products are likely responsible for masking effects resulting in no sensory distinctness between the samples with different hop aroma compound concentrations. Copyright © 2016 The Institute of Brewing & Distilling

show abstract

Volatilization of Aroma Compounds Relevant for Wheat Beer in Water under Conditions Simulating Alcoholic Fermentation

Cited by 8 publications

References 15 publications

The influence of brewing yeast strains on monoterpene alcohols and esters contributing to the citrus flavour of beer

The influence of brewing yeast strains on monoterpene alcohols and esters contributing to the citrus flavour of beer

Scale‐up of Dry Hopping Trials: Importance of Scale for Aroma and Taste Perceptions

Influence of hop harvest date of the ‘Mandarina Bavaria’ hop variety on the sensory evaluation of dry‐hopped top‐fermented beer

Contact Info

Product

Resources

About