Dry-Hopping to Modify the Aroma of Alcohol-Free Beer on a Molecular Level-Loss and Transfer of Odor-Active Compounds.

There are mainly two options for the dealcoholization of beer: evaporation of ethanol by heat treatment, whereby desired aroma-active compounds are also removed, and stopped fermentation that leads to beers still containing high amounts of unfermented sugar in parallel with lower amounts of aroma-active fermentation products. Thus, dry-hopping could be an opportunity to compensate for these aroma deficiencies. Therefore, following the sensomics approach, odorants were characterized in dry-hopped (Hallertauer Mandarina Bavaria, Hallertauer Cascade, or Hallertauer Mittelfrüh) top- and bottom-fermented alcohol-free beers either after thermal dealcoholization or stopped fermentation.

Characterization of Key Aroma Compounds in Pellets of Different Hop Varieties ( L.) by Means of the Sensomics Approach.

The use of hops in beer brewing is mainly based on its content of bitter acids and aroma compounds. Due to the loss of volatile odorants during wort boiling, the so-called dry hopping is a possibility to intensify the hoppy aroma in the final beer. To clarify the potential of different hop varieties for aroma modulation of beer via dry hopping, key aroma compounds of three different hop varieties were characterized using the sensomics approach.