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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:: consists of three related studies; lactone olfaction thresholds, additive/synergistic aroma effects and a

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:: : ______________________________________________________ Thomas H. Shellhammer The biotransformation of hop aroma via yeast is a prominent topic

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:: short, the brewing process uses hot water to extract fermentable sugars from malt to make a wort that

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:: , is a processing step that can have a tremendous impact on hop quality. Historically, hops have been

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:: USA and using a broad range of drying temperatures (120- 180°F/49-92°C), bed depths and

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