Reproducibility Trials in a Research Brewery and Effects on the Evaluation of Hop Substances in Beer

Part 3: Transfer Rates of Aroma Compounds from Hops to Beer and their Ageing Behaviour

Authors

  • Andreas Gahr
  • Adrian Forster
  • Jessika De Clippeleer
  • Filip Van Opstaele

DOI:

https://doi.org/10.23763/BrSc19-27gahr

Keywords:

reproducibility, transfer rates, hop aroma compounds, beer ageing, ageing aldehydes

Abstract

The reproducibility aspect of fresh and moderately aged late and dry hopped beers was previously reported in the papers part 1 [1] and part 2 [2] respectively. The present paper (part 3) focuses on the transfer of several compounds from hops to beer and their behaviour during beer ageing at different temperatures for 470 days. Transfer rates were found to be different for the examined substance groups and whether the hops were applied in the brewhouse (late) or during maturation (dry hopped): mono- and sesquiterpene hydrocarbons 

Downloads

Published

2019-12-20

Issue

Vol. 72 No. 11/12 (2019): BrewingScience

Section

Articles

License

Copyright (c) 2019 BrewingScience

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Gahr, A., Forster, A., De Clippeleer, J., & Van Opstaele, F. (2019). Reproducibility Trials in a Research Brewery and Effects on the Evaluation of Hop Substances in Beer: Part 3: Transfer Rates of Aroma Compounds from Hops to Beer and their Ageing Behaviour. BrewingScience, 72(11/12), 217-227. https://doi.org/10.23763/BrSc19-27gahr