DIP HOPPING e BIOTRASFORMAZIONI,

10 Feb DIP HOPPING e BIOTRASFORMAZIONI,

due scalpelli per modellare un AROMA unico.

di Paolo Passaghe e Stefano Buiatti

(Birra Nostra Magazine 2/24)

Bibliografia

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10. Gomes F.D.O., Guimaras B.P., Ceola D., & Ghesti G.F. (2022). Advances in dry hopping for industrial brewing: a review. Food Science and Technology, 42, 1–8.
11. Goldstein, H., Ting, P., Navarro, A., & Ryder, D. (1999). Water-soluble hop flavor precursors and their role in beer flavor, Proceedings of the 27th Congress of the European Brewery Convention, Cannes, France, IRL Press, Oxford, pp. 53–62.
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13. Lafontaine, S., Caffrey, A., Dailey, J., Varnum, S., Hale, A., Eichler, B., Dennenlöhr, J., Schubert, C., Knoke, L., Lerno, L., Dagan, L., Schönberger, C., Rettberg, N., Heymann, H., & Ebeler, S.E. (2021). Evaluation of variety, maturity, and farm on the concentrations of monoterpene diglycosides and hop volatile/nonvolatile composition in five humulus lupulus cultivars. Journal of Agricultural and Food Chemistry, 69, 4356–4370.
14. Chenot C., Donck W., Janssens P., & Collin S. (2022) Malt and hop as sources of thiol S‑conjugates: thiol-releasing property of lager yeast during fermentation. Journal of Agricultural and Food Chemistry, 70, 3272−3279.
15. Colomer, M.S., Funch, B., Solodovnikova, N., Hobley, T.J., & Förster, J. (2020). Biotransformation of hop derived compounds by Brettanomyces yeast strains. Journal of the Institute of Brewing, 126, 280-288.
16. Biendl, M., Kollmannsberger, H., & Nitz, S. (2003). Occurrence of glycosidically bound flavor compounds in different hop products, Proceedings of the 29th Congress of the European Brewery Convention, Dublin, CD-ROM, Contribution 21; Fachverlag Hans Carl, Nürnberg, Germany, pp. 1–6.
17. Svedlund, N., Evering, S., Gibson, B., & Krogerus, K. (2022). Fruits of their labour: bio-transformation reactions of yeasts during brewery fermentation. Applied Microbiology and Biotechnology, 106, 4929–4944.
18. Kirin Brewery Company Limited, inventor; Japanese patent JP2013132275A registered July 2013.
19. Passaghe, P., Tat, L., Goi, A., Vit, L., & Buiatti, S. (2023). Dip Hopping Technique and Yeast Biotransformations in Craft Beer Productions. Fermentation, 10, 1–26.