Honors College Thesis
 

Diastatic Activity in Citra® Hops as a Function of On-Bine Maturity

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https://ir.library.oregonstate.edu/concern/honors_college_theses/8g84mt52f

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  • Dry-hopping has grown from a novel to widespread technique in commercial craft beer production. It yields large returns in aroma that cannot be emulated with kettle hopping. However, it also leads to beer refermentation post-dry-hopping, a phenomenon colloquially referred to by U.S brewers as “hop creep.” This is a result of native hop enzymes hydrolysing unfermentable dextrins into fermentable sugars, causing refermentation in the presence of yeast. This leads to quality and even safety issues for the product. Previous studies have provided some evidence for the activity of these enzymes and their potential dependence on on-bine maturity as a key factor. By measuring changes in fermentable sugar production in a bench-top dry-hopping protocol using Citra® hops with a range of on-bine maturities, a relationship was observed. This relationship showed decreasing enzymatic power with increasing maturity, suggesting a number of potential biochemical factors as a rationale. These findings provide additional insight into agronomic factors that lead to different levels of hop diastatic power, while paving the way for future research and fuller realization of the topic.
  • Key Words: Dry-hopping; hop creep; enzymes; dextrins; hops; Humulus lupulus; on-bine maturity
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