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Filtering by: Subject Beer -- Flavor and odor -- Terminology Subject Brewing

Hop bitter acid isomerization and degradation kinetics in a model wort-boiling system

Creator:

Malowicki, Mark G.

Resource Type:

Masters Thesis

Full Text:

spice used to flavor beer in commercial scales. [14, 21] 1.2. Hop Bitter Acids The ultimate source
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:

and that their influence on beer flavor should not be ignored
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:

, flavor and microbial stability to the beer (4). Prior to brewing, grains are germinated to initiate