Dry-Hopping to Modify the Aroma of Alcohol-Free Beer on a Molecular Level - Loss and Transfer of Odor-Active Compounds.
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DOI: 10.1021/acs.jafc.0c01907
Abstract: There are mainly two options for the dealcoholization of beer: evaporation of ethanol by heat treatment, whereby desired aroma-active compounds are also removed, and stopped fermentation that leads to beers still containing high amounts of… read more here.
Keywords: dry hopping; aroma; active compounds; fermentation ... See more keywords
Impact of Dry Hopping on Beer Flavor Stability
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DOI: 10.3390/foods10061264
Abstract: To investigate the chemical and sensorial impact of dry hopping time on typical pale ale, a standardized beer was produced and separated into ten vessels. Nine vessels were dry hopped, and one vessel remained un-hopped… read more here.
Keywords: dry hopping; impact dry; time; young aged ... See more keywords
The Effect of Dry Hopping Efficiency on β-Myrcene Dissolution into Beer
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DOI: 10.3390/plants11081043
Abstract: The production of heavily hopped beers, such as Indian Pale Ale (IPA) styles, has been gaining momentum in recent years in the Central European markets. To this end, the dry hopping process is becoming increasingly… read more here.
Keywords: dissolution; myrcene; dry hopping; beer ... See more keywords