Why Humulinones are Key Bitter Constituents Only After Dry Hopping: Comparison With Other Belgian Styles

Ferreira, Carlos Silva; Chanvalon, Eloi Thibault de; Bodart, Etienne; Collin, Sonia

doi:10.1080/03610470.2018.1503925

Cited by 14 publications

(18 citation statements)

References 26 publications

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“…These metabolites are essential oils (mostly terpenes, sesquiterpenes and their oxygenated analogous, terpenoids and sesquiterpenoids), phenolic compounds, alpha-acids and beta-acids (Cattoor et al, 2013). Hop cones are used in beer as it provides components that improve microbiological stability, foam, aromas, flavor and bitterness (Schmidt & Biendl, 2017;Silva Ferreira et al, 2018). Beer bitterness comes mostly from the isomerization reaction of hop alpha acids (AA); these molecules have low solubility in water and during the boiling process they are converted into iso-alpha acids (IAA), a soluble molecule that provides the characteristic beer bitterness (Kunze, 2004).…”

Section: Introductionmentioning

confidence: 99%

Advances in dry hopping for industrial brewing: a review

Gomes¹,

Guimarães

Ceola

et al. 2022

Food Sci. Technol

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highly hopped and dry hopped beer production and consumption has increased steadily for the last twenty years, following the rise of craft breweries in the United States of America and the trend they set over the world. This overuse of hops offers some environmental, technological, and economic challenges for the beer industry. Researchers have been studying several ways to make beer more ecofriendly by promoting reuse of spent hops and increasing extraction yields. Dry hopping is a sizedependent process, making it feasible for craft breweries with their small scale production, but quite a challenge for larger tanks and breweries. Based on the literature and industrial experience from brewers, the aim of this research was to analyze and discuss different dry hopping methodologies for the brewing industry and how the parameters affect the final product. In order to shed light on this trending topic and to better aid brewers in choosing the most suitable, efficient, and environmentalfriendly dry hopping process for their brewery, this work approaches the main variables that promote aroma transfer from hops into beer and how to optimize it.

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Section: Introductionmentioning

confidence: 99%

Advances in dry hopping for industrial brewing: a review

Gomes¹,

Guimarães

Ceola

et al. 2022

Food Sci. Technol

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“…Such difference may be related to the ingredients and brewing process employed by different monasteries and manufacturers. For example, humulinones, a group of humulone derivatives originating from the hop soft resins, are found at concentrations of up to 13.3 mg/L in some Belgian unique dry-hopped Trappist beers, and are estimated to be responsible for up to 28% of their bitterness (Ferreira et al, 2018). While for other typical nondry-hopped Belgian beers, the contents of humulinones are often below 1.7 mg/L (Ferreira et al, 2018).…”

Section: Discrimination Of European Trappist and Non-trappist Beersmentioning

confidence: 99%

“…For example, humulinones, a group of humulone derivatives originating from the hop soft resins, are found at concentrations of up to 13.3 mg/L in some Belgian unique dry-hopped Trappist beers, and are estimated to be responsible for up to 28% of their bitterness (Ferreira et al, 2018). While for other typical nondry-hopped Belgian beers, the contents of humulinones are often below 1.7 mg/L (Ferreira et al, 2018). Several exceptional samples that fall in the region of the opposite chemical composition of beer samples and the strong resemblance between the Trappist and non-Trappist beers, only a little information can be found about the actual difference between the two classes.…”

Section: Discrimination Of European Trappist and Non-trappist Beersmentioning

confidence: 99%

“…These Belgian monastic style ales possess quite similar appearances and fluorescent properties to that of certified Trappist beers, and hence are rather difficult to be distinguished solely by fluorescence spectroscopy. It has been revealed that some Abbey beers, which also adopt the same dry hopping process as the typical Trappist beers, contain similar levels of humulinones and bitterness (Ferreira et al, 2018).…”

Section: Discrimination Of European Trappist and Non-trappist Beersmentioning

confidence: 99%

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Rapid and nondestructive identification of Belgian and Netherlandish Trappist beers by front-face synchronous fluorescence spectroscopy coupled with multiple statistical analysis

Tan

2021

qas

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Front-face synchronous fluorescence spectroscopy (FFSFS) was applied for the rapid and noninvasive recognition of Belgian and Netherlandish Trappist beers against non-Trappist beers. The front-face synchronous fluorescence spectra at wavelength intervals (??) of 30 and 60 nm for 80 bottles of beer, including 41 Trappist and 39 non-Trap-pist beers, were acquired in a 5 × 10 mm fused-quartz cuvette settled in a traditional right-angle sample compartment. The discrimination model was constructed by either principal component analysis (PCA) combined with linear discriminant analysis (LDA) or partial least squares-discriminant analysis (PLS-DA). Both PCA–LDA and PLS-DA models were validated by full (leave-one-out) cross-validation and k-fold cross-validation (k = 5). The PCA–LDA model presents reliable discrimination performance, with the cross-validated sensitivity (true positive rate) and specificity (true negative rate) in the range of 82.9–85.4% and 71.8–76.9%, respectively. The misclassification mainly occurs to a small portion of ambiguous Trappist and non-Trappist samples such as Abbey beers, which are rather similar to Trappist beers.

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“…The Dalgliesh plot [9] describes aromatic changes occurring in lager beers during storage. A linear decrease in bitterness (degradation of isohumulones and/or humulinones) coincides with an increase in sweet aroma and toffee flavor, together with the well-known cardboard taint (caused by trans-2-nonenal) [10][11][12][13] and ribes off-flavor (a catty smell linked to the presence of 3-sulfanyl-3-methylbutyl formate) [14,15]. Aging of specialty beers is even more complex, with defects such as Madeira off-flavor [16], phenolic perception [17], a change in hoppy aromas [18], and a detected ether taint [19].…”

Section: Introductionmentioning

confidence: 99%

Why Craft Brewers Should Be Advised to Use Bottle Refermentation to Improve Late-Hopped Beer Stability

2019

Self Cite

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The aromatic complexity of craft beers, together with some particular practices (use of small vessels, dry hopping, etc.), can cause more oxidation associated with pre-maturated colloidal instability, Madeira off-flavors, bitterness decrease, and aroma loss. As bottle refermentation is widely used in Belgian craft beers, the aim of the present work is to assess how this practice might impact their flavor. In fresh beers, key flavors were evidenced by four complementary techniques: short-chain fatty acids determination, esters analysis, XAD-2 extract olfactometry, and overall sensory analysis. In almost all of the fresh beers, isovaleric acid was the sole fatty acid found above its sensory threshold. Selected samples were further analyzed through natural aging at 20 °C. The presence of yeast in the bottle minimized the trans-2-nonenal released from Schiff bases and proved less deleterious than suggested by previous studies with regard to fatty acid release and ester decrease through aging. Furthermore, according to the yeast species selected, some interesting terpenols and phenols were produced from glucosides during storage.

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Why Humulinones are Key Bitter Constituents Only After Dry Hopping: Comparison With Other Belgian Styles

Cited by 14 publications

References 26 publications

Advances in dry hopping for industrial brewing: a review

Advances in dry hopping for industrial brewing: a review

Rapid and nondestructive identification of Belgian and Netherlandish Trappist beers by front-face synchronous fluorescence spectroscopy coupled with multiple statistical analysis

Why Craft Brewers Should Be Advised to Use Bottle Refermentation to Improve Late-Hopped Beer Stability

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