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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:: : Tobias Fishborn, Laurent Dagan, and Thomas H. Shellhammer; data collection: Richard W. Molitor, and

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

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:: : Thomas H. Shellhammer This research sought to determine the origin of bitterness as a result of dry

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:: approved: ______________________________________________________ Thomas H. Shellhammer The goal

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

[9,10-methylene-¹⁴C] sterculic acid metabolism in the rat : urinary metabolites, liver tissue distribution, and induced [omega]-hydroxylase activity

Creator:: Eisele, Thomas Anthony
Abstract:: Corn oil (CO) and Sterculic foetida oil (SFO) fed rats were injected with [9, 10-methylene-¹⁴C]sterculic acid. Less than 1% of the label was expired as carbon dioxide. The majority of the label was excreted in the urine as short-chain dicarboxylic acids with an intact cyclopropane ring. The major metabolites for...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Thomas Anthony Eisele for

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

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

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:: Abstract approved: ______________________________________________________ Thomas H. Shellhammer

ScholarsArchive@OSU

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

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

Investigating Hop Enzymes

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

The bitterness intensity of oxidized hop acids : humulinones and hulupones

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

[9,10-methylene-¹⁴C] sterculic acid metabolism in the rat : urinary metabolites, liver tissue distribution, and induced [omega]-hydroxylase activity

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

Foam enhancing properties of hop bitter acids and propylene glycol alginate

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

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