Reference : Brief insight into the underestimated role of hop amylases on beer aroma profiles
Scientific journals : Article
Life sciences : Food science
Physical, chemical, mathematical & earth Sciences : Chemistry
http://hdl.handle.net/2268/262172
Brief insight into the underestimated role of hop amylases on beer aroma profiles
English
Werrie, Pierre-Yves mailto [Université de Liège - ULiège > Département GxABT > Chimie des agro-biosystèmes >]
Deckers, Sylvie []
Fauconnier, Marie-Laure mailto [Université de Liège - ULiège > Département GxABT > Chimie des agro-biosystèmes >]
13-Jul-2021
Journal of the American Society of Brewing Chemists
American Society of Brewing Chemists
Yes (verified by ORBi)
International
0361-0470
MN
[en] hop ; aroma ; amylases
[en] 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.
Researchers ; Professionals ; Students
http://hdl.handle.net/2268/262172
10.1080/03610470.2021.1937453

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