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Filtering by: Creator Doerge, Daniel R Remove constraint Creator: Doerge, Daniel R Advisor Shellhammer, Thomas Remove constraint Advisor: Shellhammer, Thomas Degree Field Food Science and Technology Remove constraint Degree Field: Food Science and Technology

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  • Factors that Influence the Sensory Characteristics of Dry-hopped Beer

    Creator:
    Vollmer, Daniel M.
    Abstract:
    When hops are added to beer, varying degrees of hoppy aroma persist in the finished beer as a result of a number of factors. Dry-hopping is a technique whereby hops are added to beer post-fermentation to leverage the maximum aroma potential of the hop essential oils while minimizing bitterness contribution...
    Resource Type:
    Dissertation
    Full Text:
    DISSERTATION OF Daniel M Vollmer for the degree of Doctor of Philosophy in Food Science & Technology

  • The effect of hopping technology on lager beer flavor and flavor stability and the impact of polyphenols on lager beer flavor and physical stability

    Creator:
    Aron, Patricia M.
    Abstract:
    Beer is one of the most extensively consumed beverages world-wide and it is almost always brewed with hops (Humulus lupulus, L.). Hops provide beer with bitterness, aroma, flavor and texture and also enhance specific beer properties such as foam stability, clarity (colloidal stability), color, flavor stability and microbial stability. Hops...
    Resource Type:
    Dissertation
    Full Text:
    support and encouragement: Dr. Robert McGorrin, Dr. Vincent Remcho, Dr. Deborah Rubel and Dr. Daniel

  • 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:
    THE THESIS OF AN ABSTRACT OF THE THESIS OF Kaylyn R. Kirkpatrick for the degree of Master

  • 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:
    years. My labmates past and present have made this experience worth having. Specifically Dr. Daniel

  • The bitterness intensity of oxidized hop acids : humulinones and hulupones

    Creator:
    Algazzali, Victor Alexander
    Abstract:
    The goal of this research was to investigate the bitterness intensity of known hop acid oxidation products, humulinones and hulupones. This was carried out by first creating suitable extracts of humulinones and hulupones of high purity for sensory testing. Using previously established oxidation methods and the addition of preparative liquid...
    Resource Type:
    Masters Thesis
    Full Text:
    , Daniel Sharp, Peter Wolfe, Daniel Vollmer, Rachel Hotchko, Ellen Parkin, Meghan Peltz, and many others

  • The influence of polyphenols and humulinones on bitterness in dry-hopped beer

    Creator:
    Parkin, Ellen Jane
    Abstract:
    This research sought to determine the origin of bitterness as a result of dry-hopping. An unhopped ale was dry-hopped and examined in the controlled dry-hop experiment and commercial beers were examined for chemical changes from dry-hopping in the commercially dry-hopped beer survey. This thesis work suggested specific bitter hop components...
    Resource Type:
    Masters Thesis
    Full Text:
    to her labmates, in particular Daniel Sharp, Victor Algazzali, and Dan Vollmer, who helped her with

  • 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:
    companionship of my labmates Philip, Daniel, and Victor. I would like to think we are each one helping the