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Filtering by: Creator Roesler, Collin Stevens Committee Member Tomasino, Elizabeth

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
Investigating the Quality Dynamics of American Aroma Hops Intended for Dry-Hopping Beer

Creator:

Lafontaine, Scott R.

Abstract:

Historically, brewers have used dry-hopping (a cold extraction of nonvolatile and volatile chemicals from hops into fermenting or finished beer) to increase the microbial stability and shelf life of their beer. As hoppy beer styles have gained in popularity over the last decade (2007-2017), the objective of dry-hopping has turned...

Resource Type:

Dissertation
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:

/Plenum Publishers 2002. 3. Briggs, D. E.; Boulton, C. A.; Brookes, P. A.; Stevens, R., Brewing