Index Catalog // ScholarsArchive@OSU

Formation of N-nitrosopyrrolidine from various pyrrolidine ring-containing compounds at elevated temperatures

Creator:: Huxel, Edward Thomas
Resource Type:: Masters Thesis
Full Text:: , .297. Sen, N. P. , D, C. Smith, L. Schwinghamer, and J. J. Marleau. 1969

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:: Lindsey N. Rubottom1, Scott R. Lafontaine1, Dean G. Hauser1, Cliff Pereira2 and Thomas H. Shellhammer1

The influence of hop drying parameters on aroma hop quality in American deep bed drying

Creator:: Rubottom, Lindsey N.
Abstract:: American hop growers have historically dried hops in the range of 140-155°F/ 60-68°C using deep bed kilns (24 – 32 inches/ 60 – 81 cm), but over the last 10 years they have shifted to lower temperatures (125 -135 °F/ 52 – 57°C) for drying new American aroma cultivars. Reduced...
Resource Type:: Dissertation
Full Text:: N. Rubottom (graduate student) and Dr. Thomas H. Shellhammer (major advisor). Lindsey designed

Hop bittering compounds and their impact on peak bitterness on lager beer

Creator:: Fritsch, Annette N.
Abstract:: Hop derived bitter compounds, including alpha-acids, reduced and non-reduced iso-alpha-acids, were evaluated for their contribution to peak bitter intensity in lager beer. Alpha-acids are the precursors to the major bittering components in beer (iso-alpha-acids). Typically, alpha-acids do not survive the brewing process, but if a product is dry-hopped, they may...
Resource Type:: Masters Thesis
Full Text:: Annette N. Fritsch for the degree of Master of Science in Food Science and Technology, presented on

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:: Diastatic Potential. Abstract approved: ______________________________________________________ Thomas H

A Comprehensive Evaluation of the Nonvolatile Chemistry Affecting the Sensory Bitterness Intensity of Highly Hopped Beers

Creator:: Hahn, Christina
Abstract:: The range of different nonvolatile constituents extracted from hops in highly hopped beers suggests that iso-alpha acids may not be the sole contributor to beers’ bitterness. Among brewers producing hop-forward beer styles there is a growing concern that the Bitterness Unit (BU) is no longer an accurate predictor of beer...
Resource Type:: Masters Thesis
Full Text:: : ______________________________________________________ Thomas H. Shellhammer The range of different nonvolatile constituents extracted from

Investigating Hop Enzymes

Creator:: Kirkpatrick, Kaylyn R.
Abstract:: According to conventional wisdom, hops are treated in the brewery as biologically inactive ingredients, added to wort or beer primarily as a flavoring agent. In the past, hops were used in relatively small quantities, with the majority of hop additions made to boiling wort. Converse to traditional hopping practices, modern...
Resource Type:: Masters Thesis
Full Text:: Thomas H. Shellhammer According to conventional wisdom, hops are treated in the brewery as

A study of factors affecting the extraction of flavor when dry hopping beer

Creator:: Wolfe, Peter Harold
Abstract:: This work set out to examine the methodologies of dry hopping, compare different hop materials, and look at the extraction behavior of different types of hop compounds. This work consists of two discrete studies, where the first study informed the design of the second. The first study measured the concentrations...
Resource Type:: Masters Thesis
Full Text:: : _____________________________________________________________________ Thomas H. Shellhammer This work set out to examine the methodologies of dry hopping

Foam enhancing properties of hop bitter acids and propylene glycol alginate

Creator:: Kunimune, Takeshi
Abstract:: The following two projects have been carried out to clarify the impact of these foam stabilizers, and to compare their foam stabilizing power to one another as well as the cling ability. The first project investigated the impacts of four commercially available hop- derived foam stabilizers; iso-alpha-acid (Iso), rho(dyhydro)-iso-alpha-acid (Rho),...
Resource Type:: Masters Thesis
Full Text:: Abstract approved: Thomas H. Shellhammer The following two projects have been

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:: : _____________________________________________________________________ Thomas H. Shellhammer It is generally recognized within the brewing industry that hop

ScholarsArchive@OSU

Formation of N-nitrosopyrrolidine from various pyrrolidine ring-containing compounds at elevated temperatures

Hop Kilning Temperature Sensitivity of Dextrin-Reducing Enzymes in Hops

The influence of hop drying parameters on aroma hop quality in American deep bed drying

Hop bittering compounds and their impact on peak bitterness on lager beer

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

A Comprehensive Evaluation of the Nonvolatile Chemistry Affecting the Sensory Bitterness Intensity of Highly Hopped Beers

Investigating Hop Enzymes

A study of factors affecting the extraction of flavor when dry hopping beer

Foam enhancing properties of hop bitter acids and propylene glycol alginate

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

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