Brief insight into the underestimated role of hop amylases on beer aroma profiles

[en] The current trend in craft breweries is to carry out heavy dry-hopping by increasing the hopping rate. This practice sometimes leads to uncontrolled and aberrant aroma profile production. The aim of this work was to determine whether part of the enzymatic content of hop (α-amylase and β-amylase) could impact yeast metabolism, resulting in aroma profile modification during secondary fermentation. In this research, spectrophotometric methods were used to assess the amylase activity within hop. Moreover, liquid chromatographic methods (HPLC-ELSD) showed modification of the beer sugar profile by production of glucose and maltose as well as by the degradation of a higher degree of polymerization sugar by hop enzymes. Furthermore, gas chromatographic techniques (GC-ECD/FID) were used to assess yeast metabolism using vicinal diketones (diacetyl/ pentanedione) as a marker of the secondary fermentation. Finally, a principal component analysis (PCA) of the yeast main aromas (esters, higher alcohols, and aldehydes) demonstrated the significance of this yeast-hop interaction on the beer’s aroma profile.

Disciplines :

Chemistry
Food science

Author, co-author :

Werrie, Pierre-Yves ; Université de Liège - ULiège > Département GxABT > Chimie des agro-biosystèmes

Deckers, Sylvie

Fauconnier, Marie-Laure ; Université de Liège - ULiège > Département GxABT > Chimie des agro-biosystèmes

Language :

English

Title :

Brief insight into the underestimated role of hop amylases on beer aroma profiles

Publication date :

13 July 2021

Journal title :

Journal of the American Society of Brewing Chemists

ISSN :

0361-0470

eISSN :

1943-7854

Publisher :

American Society of Brewing Chemists, United States - Minnesota

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 19 July 2021

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