Barbe Rouge: impact of hopping method on sensory and analytical properties of beers

摘要

HOP-DERIVED COMPOUNDS such as a-humulene (sesquiterpenes) or geran-iol and linalool (monoterpenes) are known to be involved in the aroma of beer [1]. In a previous study, we were able to demonstrate thatbeer produced by means of dry hopping, using the Barbe Rouge hop variety, contained high concentrations of a-humulene (balsamic, wood), β-caryophyllene (clove, black pepper) and linalool (floral) and also a typical composition of esters [2], Some of these esters, i.e. ethyl isobutanoate and ethyl 2-methyl butanoate, are reported to impart strawberry and exotic fruit aromas to beer [2] and are supposed to be responsible for the typical aroma of Barbe Rouge.