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The Biotransformation of Hop Aroma: An Exploration into Yeasts' Ability to Release Polyfunctional Thiols in Beer

Creator:: Molitor, Richard W.
Abstract:: The biotransformation of hop aroma via yeast is a prominent topic in the brewing industry with considerable interest placed on how yeast can enhance volatile thiol production during wort fermentation. Three potent thiols are known contributors to tropical qualities in wine and beer aroma, specifically 3-mercaptohexan-1-ol (3MH), 3-mercaptohexyl acetate (3MHA),...
Resource Type:: Masters Thesis
Full Text:: APPROVED: Major Professor, representing Food Science and Technology Head of the

Dry-Hop Induced Refermentation: An Overview and an Investigation of Agronomic Influences on Hop Diastatic Potential

Creator:: Stokholm, Arnbjørn
Abstract:: Beer brewing, broadly speaking, consists of two stages, a hot side and a cold side. The hot side occurs in the brewhouse and consists of steeping malted grain in hot water to extract sugars, separating the steeping liquid (wort) from the solids, and boiling the wort with an addition of...
Resource Type:: Masters Thesis
Full Text:: degree of Master of Science in Food Science and Technology presented on December 16, 2020. Title

Examining Environmental and Genetic Influences on the Brewing Performance of Hops (Humulus lupulus) and Barley (Horduem vulgare)

Creator:: Van Simaeys, Karli R.
Abstract:: In short, the brewing process uses hot water to extract fermentable sugars from malt to make a wort that is bittered by hops and finally fermented by yeast to produce beer. The four key ingredients in brewing are malt, water, hops, and yeast. Malt is perhaps the key ingredient, as...
Resource Type:: Masters Thesis
Full Text:: Professor, representing Food Science and Technology Head of the Department of Food Science and

Hop Kilning Temperature Sensitivity of Dextrin-Reducing Enzymes in Hops

Creator:: Rubottom, Lindsey N.
Abstract:: Kilning, which is the drying operation in hop cultivation, is a processing step that can have a tremendous impact on hop quality. Historically, hops have been dried at temperatures ranging from 140-155°F. In the last decade, growers have moved toward kilning hops at lower temperatures averaging between 125-140°F in the...
Resource Type:: Masters Thesis
Full Text:: degree of Master of Science in Food Science and Technology presented on June 12, 2020. Title: Hop

The Efficiency of Dry-hopping and Strategies for the Better Utilization of Dry-hops

Creator:: Hauser, Dean G.
Abstract:: The popularity of hop-forward American craft beers has had a profound impact on the use of hops as an ingredient; where hops were once thought of as the “spice” of beer, they may now be considered the primary driver of flavor in beer styles such as American India Pale Ales....
Resource Type:: Masters Thesis
Full Text:: for the degree of Master of Science in Food Science and Technology presented on May 21, 2019

Evaluating the Impact of Dissolved Oxygen and Aging on Dry-Hopped Aroma Stability in Beer

Creator:: Barnette, Bradley M.
Abstract:: It is generally recognized within the brewing industry that hop aroma and flavor in beer changes as beer ages post-packaging. Lager beer staling has been the primary focus of research investigations, with dry-hopped beers receiving limited attention. In the interest of exploring dry-hopped beer staling, this study investigated the impact...
Resource Type:: Masters Thesis
Full Text:: , representing Food Science and Technology

The Role of Alcohol Content on Sensory Aroma Detection Thresholds in Beer

Creator:: Peltz, Meghan Lynne
Abstract:: This work set out to examine whether ethanol content can influence the human detection of volatile hop compounds in beer. Advances in chromatography have identified hundreds of chemical compounds in the essential oil of hops but only a fraction are directly associated with "hoppy" aroma. To screen compounds, sensory detection...
Resource Type:: Masters Thesis
Full Text:: Lynne Peltz for the degree of Master of Science in Food Science and Technology presented on July 30

The potential role of aliphatic gamma- and delta-lactones in beer fruit aroma

Creator:: Hotchko, Rachel Ann
Abstract:: This work set out to examine the potential contribution of five aliphatic lactones, γ-nonalactone, γ-decalactone, γ-dodecalactone, δ-decalactone and δ-dodecalactone to stone fruit aroma in beer. This work consists of three related studies; lactone olfaction thresholds, additive/synergistic aroma effects and a gas-chromatography-mass-spectrophometry method of analysis. First was the determination of these...
Resource Type:: Masters Thesis
Full Text:: Hotchko for the degree of Master of Science in Food Science and Technology presented on December 30

Harvest maturity of Cascade and Willamette hops

Creator:: Sharp, Daniel C.
Abstract:: Hops (Humulus lupulus L.) are primarily used to provide specific characteristics to beer, such as bitterness, aroma, flavor, and microbial stability. The chemical composition of hops, relative to how they are used during the brewing process, dictates the expression of these characteristics. Of the raw ingredients that go into making...
Resource Type:: Masters Thesis
Full Text:: Major Professor, representing Food Science and Technology

Bitterness modifying properties of hop polyphenols

Creator:: McLaughlin, Ian R.
Abstract:: This study examined whether polyphenols contribute a harsh bitterness to beer, and how polyphenols may otherwise modify beer bitterness in the presence of iso-a-acids. The experimental portions of this project were divided into effectively two segments. The first section of the study encompassed groundwork polyphenol extraction development, and the examination...
Resource Type:: Masters Thesis
Full Text:: of Master of Science in Food Science and Technology, presented on September 20, 2005. Title

ScholarsArchive@OSU

The Biotransformation of Hop Aroma: An Exploration into Yeasts' Ability to Release Polyfunctional Thiols in Beer

Dry-Hop Induced Refermentation: An Overview and an Investigation of Agronomic Influences on Hop Diastatic Potential

Examining Environmental and Genetic Influences on the Brewing Performance of Hops (Humulus lupulus) and Barley (Horduem vulgare)

Hop Kilning Temperature Sensitivity of Dextrin-Reducing Enzymes in Hops

The Efficiency of Dry-hopping and Strategies for the Better Utilization of Dry-hops

Evaluating the Impact of Dissolved Oxygen and Aging on Dry-Hopped Aroma Stability in Beer

The Role of Alcohol Content on Sensory Aroma Detection Thresholds in Beer

The potential role of aliphatic gamma- and delta-lactones in beer fruit aroma

Harvest maturity of Cascade and Willamette hops

Bitterness modifying properties of hop polyphenols

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