Vol. 70 No. 11/12 (2017): BrewingScience

Articles

• Characterization of the Unfertilized and Fertilized Hop Varieties Progress and Hallertauer Tradition – Analysis of Free and Glycosidic-Bound Flavor Compounds and β-Glucosidase Activity

  Korbinian Haslbeck, Sebastian Jerebic, Martin Zarnkow

  148-158

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  DOI: https://doi.org/10.23763/BrSc17-15haslbeck

• On the Fate of β-Myrcene during Fermentation – The Role of Stripping and Uptake of Hop Oil Components by Brewer's Yeast in Dry-Hopped Wort and Beer

  Korbinian Haslbeck, Stefan Bub, Christina Schönberger, Martin Zarnkow, Fritz Jacob, Mehmet Coelhan

  159-169

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  DOI: https://doi.org/10.23763/BrSc17-16haslbeck

• A Powerful Analytical Indicator to Drive Varietal Thiols Release in Beers: The Thiol Potency

  Aurélie Roland, Stéphane Delpech, Laurent Dagan

  170-175

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  DOI: https://doi.org/10.23763/BrSc17-19roland

• New International Calibration Standard (ICS-I4) for HPLC Analysis of Iso-α-acids Submitted on behalf of the International Hop Standards Committee

  Martin Biendl, Bob Foster

  176

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• Systematic Analysis of Behaviour of Hop-Derived Monoterpene Alcohols During Fermentation and New Classification of Geraniol-Rich Flavour Hops

  Kiyoshi Takoi, Yutaka Itoga, Koichiro Koie, Junji Takayanagi, Takeshi Kaneko, Takayuki Watanabe, Ichiro Matsumoto, Masahiro Nomura

  177-186

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  DOI: https://doi.org/10.23763/BrSc17-17takoi

• Dry-Hopping: the Effects of Temperature and Hop Variety on the Bittering Profiles and Properties of Resultant Beers

  Olayide Oladokun, Sue James, Trevor Cowley, Katherine Smart, Joanne Hort, David Cook

  187-196

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  DOI: https://doi.org/10.23763/BrSc17-18oladokun

• LC-MS/MS Analysis of Hop Flavonoids in Dry-Hopped Beers

  Christina Schmidt, Martin Biendl

  197-202

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  DOI: https://doi.org/10.23763/BrSc17-20schmidt

• What are Auxiliary Bitter Compounds in Hops and how do they Affect the Quality of Bitterness in Beer?

  Adrian Forster, Florian Schüll, Andreas Gahr

  203-209

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  DOI: https://doi.org/10.23763/BrSc17-21forster