Dry Hopping with the Dual-Purpose Varieties Amarillo, Citra, Hallertau Blanc, Mosaic, and Sorachi Ace: Minor Contribution of Hop Terpenol Glucosides to Beer Flavors
Author:
Affiliation:
1. Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Université catholique de Louvain, Croix du Sud 2, box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-2017-2257-01
Reference32 articles.
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2. Deinzer, M., and Yang, X. Hop aroma: Character impact compounds found in beer, methods of formation of individual compounds. EBC Monograph XXII; Symposium on Hops, Zoeterwoude, the Netherlands, pp. 181–197, 1994.
3. Direct Thermal Desorption−Gas Chromatography and Gas Chromatography−Mass Spectrometry Profiling of Hop (Humulus lupulus L.) Essential Oils in Support of Varietal Characterization
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