#lúpulo #cervejaartesanal #beerschool
Continuação da série sobre ciência do aroma do lúpulo.

No vídeos de hoje fazemos um review da literatura sobre blend de lúpulos.

00:00 Introdução
01:00 Revisão dos compostos de aroma do lúpulo
05:15 Compostos Survivables
07:38 Como processamos aromas - Limite de saturação
11:15 Efeito aditivo
13:27 Formação do aroma cítrico e tropical
18:37 Sinergia com os ésteres da levedura
22:47 Pontos chave
24:40 Suegestão de blends





Referências:
Lafontaine, S. R.; Shellhammer, T. H. Impact of Static DryHopping Rate on the Sensory and Analytical Profiles of Beer. J. Inst. Brew. 2018, 76, 199–208. DOI: 10.1002/jib.517.
Lafontaine, S. R., & Shellhammer, T. H. (2018). Impact of static dry-hopping rate on the sensory and analytical profiles of beer. Journal of the Institute of Brewing, 124(4), 434–442. [ Ссылка ]

Takoi, K., Koie, K., Itoga, Y., Katayama, Y., Shimase, M., Nakayama, Y., & Watari, J. (2010). Biotransformation of hop-derived monoterpene alcohols by lager yeast and their contribution to the flavor of hopped beer. Journal of Agricultural and Food Chemistry, 58(8), 5050–5058. [ Ссылка ]

Takoi, K., Itoga, Y., Koie, K., Kosugi, T., Shimase, M., Katayama, Y., Nakayama, Y., & Watari, J. (2010). The contribution of geraniol metabolism to the citrus flavour of beer: Synergy of geraniol and β-citronellol under coexistence with excess linalool. Journal of the Institute of Brewing, 116(3), 251–260. [ Ссылка ]

Haslbeck, K., Bub, S., von Kamp, K., Michel, M., Zarnkow, M., Hutzler, M., & Coelhan, M. (2018). The influence of brewing yeast strains on monoterpene alcohols and esters contributing to the citrus flavour of beer. Journal of the Institute of Brewing, 124(4), 403–415. [ Ссылка ]

Takoi, K. , I. Y. , T. J. , M. I. and N. Y. (n.d.). Control of Hop Aroma Impression of Beer with Blend-Hopping using Geraniol-rich Hop and New Hypothesis of Synergy among Hop-derived Flavour Compounds. [ Ссылка ]

Buck, L., & Axel, R. (1991). A novel multigene family may encode odorant receptors: a molecular basis for odor recognition. Cell, 65(1), 175-187.
Gilad, Y., & Lancet, D. (2003). Population differences in the human functional olfactory repertoire. Molecular biology and evolution, 20(3), 307-314.
Humans can discriminate more than 1 trillion olfactory stimuli. Bushdid C, Magnasco MO, Vosshall LB, Keller A. Science. 2014 Mar 21;343(6177):1370-2. doi: 10.1126/science.1249168. PMID: 24653035.
VAN OPSTAELE, Filip et al. An exploratory study on the impact of the yeast strain on hop flavour expressions in heavily hopped beers: New England IPA. Brew. Sci, v. 73, p. 26-40, 2020.

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