Impact of harvest maturity on the aroma characteristics and chemistry of Cascade hops used for dry-hopping

Lafontaine, Scott; Varnum, Scott; Roland, Aurélie; Delpech, Stéphane; Dagan, Laurent; Vollmer, Daniel M.; Kishimoto, Toru; Shellhammer, Thomas H.

doi:10.1016/j.foodchem.2018.10.148

Cited by 65 publications

(58 citation statements)

References 34 publications

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“…results showed that the high hop drying temperature significantly reduces enzyme and microorganism activity. Therefore, by varying the temperature of the hop drying ovens, it is possible to have more precise control for hop creep, without compromising the sensory quality of dry hopping (Lafontaine et al, 2019).…”

Section: Dry Hoppingmentioning

confidence: 99%

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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: Dry Hoppingmentioning

confidence: 99%

“…Data published in research report savings of over 20% in hop dosage and a 15% reduction in time due to better dispersion of hop solids in beer. acid) due to oxidation (Lafontaine et al, 2019), little is known whether these same off-aromas can be formed in old DH beers.…”

Section: Dry Hopping -Iso-mix External Drive (Imxd)mentioning

confidence: 99%

Advances in dry hopping for industrial brewing: a review

Gomes¹,

Guimarães

Ceola

et al. 2022

Food Sci. Technol

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“…The chemical composition of hops is strongly affected by variety, ripening stage, environmental factors, agronomic practices, and cultivation area [5]. It is well established that humulones (α-acids) are the most important precursors of bitter substances in finished beer, even if several bitter tasting products of β-acid transformation are generated during wort boiling [1,6]. In fact, beer makers classify hop varieties on the basis of α-acid content into bitter (>7%) and finishing/aromatic ones (<7%) [7].…”

Section: Introductionmentioning

confidence: 99%

Brewing Quality of Hop Varieties Cultivated in Central Italy Based on Multivolatile Fingerprinting and Bitter Acid Content

Mozzon

Foligni

Mannozzi

2020

Foods

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The brewing value of hops is mainly affected by the content and composition of humulones (α-acids) and essential oil. Interest in hop plantations is increasing more and more in Italy, in parallel with the rising number of microbreweries and brewpubs, which are strongly oriented towards local production chains. In this context, a selection of 15 international hop varieties were grown, under the same conditions, in an experimental field in the Marche region, Central Italy, with the aim of assessing their suitability for beer production. A multivariate analysis approach to experimental data showed a high content of α- and b-acids and myrcene in the Centennial, Brewer’s Gold, Sterling, Cascade, Nugget, and Columbus varieties; a consistently lower percentages of humulones and a predominance of sesquiterpene hydrocarbons in the cultivars Mount Hood, Northern Brewer, Northdown, Galena, Willamette, and Fuggle; and a desirable high α-acids content and a sesquiterpene-type aroma in cultivars Chinook, Yeoman, and Hallertau. Further studies are needed to assess the environmental adaptability and the yield performance of hop plants in the pedoclimatic conditions of the Central Italy hills.

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“…Unlike the generation of ROS in beer, which can also be attributed to iron and manganese ions, the direct oxidation of thiols is unique to copper. Various hop-derived polyfunctional thiols commonly referred to as "varietal thiols," impart desirable aroma traits such as passionfruit, grapefruit, or black currant and are present in perceivable concentrations in a variety of heavily hopped and hop-forward beer styles [30][31][32]. Several types of hops used in dry-hopping have appreciable amounts of these thiols, and their precursors [33][34][35], and preservation of those aromas in a dry-hopped beer is vital to brewers [36].…”

Section: Copper Transfer From Cbf-treated Hops Into Dry-hopped Model mentioning

confidence: 99%

Impact of Copper Fungicide Use in Hop Production on the Total Metal Content and Stability of Wort and Dry-Hopped Beer

2020

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Transition metals, including copper, iron, and manganese, are known to catalyze the generation of reactive oxygen species (ROS) in beer leading to reduced product stability. Metals in beer are generally derived from raw ingredients. The present study aims to evaluate the impact of brewing and dry-hopping using hops treated with copper-based fungicides (CBFs) on the final transition metal content of model buffer solutions and pilot-scale systems of wort and beer. Copper levels in model wort and beer solutions were elevated (105.6% and 230.4% increase, respectively) when CBF-treated hops were used. In laboratory-prepared wort, elevated copper concentrations were not observed when CBF-treated hops were used for boiling. Dry hopping of beer using CBF-treated hops led to significant increases in total copper content (ca. 75 µg/kg vs. ca. 40–50 µg/kg in the control-hopped beer) when yeast was absent from the treated beer, but not when yeast was present. It was observed that manganese levels were significantly elevated in all hopped beers (ca. 495–550 µg/kg vs. 90–125 µg/kg in the unhopped control), regardless of hop treatment. A hop varietal thiol, 4-Mercapto-4-methylpentan-2-one, was spiked into treated beers, and the rate of oxidative loss was monitored during aging. Rates of thiol loss in treated beer samples did not differ across CBF treatments but were significantly lower in unhopped controls in the absence of yeast (p < 0.0001) and correlated significantly with total manganese content of the beers (R2 = 0.4228, p = 0.0006). The rate of staling in hopped beers as measured by the rate of 1-hydroxyethyl radical generation did not differ among hop treatments, suggesting that excess copper content contributed from the hops does not negatively impact the oxidative stability of the beers. These findings suggest that brewers can use CBF-treated hops without any negative implications for the shelf stability of their beers and do not contraindicate the use of CBF in hops production when necessary.

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Impact of harvest maturity on the aroma characteristics and chemistry of Cascade hops used for dry-hopping

Cited by 65 publications

References 34 publications

Advances in dry hopping for industrial brewing: a review

Advances in dry hopping for industrial brewing: a review

Brewing Quality of Hop Varieties Cultivated in Central Italy Based on Multivolatile Fingerprinting and Bitter Acid Content

Impact of Copper Fungicide Use in Hop Production on the Total Metal Content and Stability of Wort and Dry-Hopped Beer

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