The impact of ripening on the dry-hop aroma potential and chemical development of Cascade hops is not well understood. Therefore, 5-6 weekly hop samples were collected over the 2014, 2015 and 2016 harvests. Concentrations of humulones did not change as a function of harvest date, while total hop essential oil...
Polyfunctional thiols are sulfur containing compounds that are important to the flavor and aroma profile of some foods and beverages. S. Cerevisiae has been shown in wine yeast that it is capable of producing these thiols to create a fruity aroma and flavor profile. IRC7, a gene that codes the...
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...