Abstract Enzymes in hops have recently been demonstrated to hydrolyze beer dextrins, produce fermentable sugars in finished beer, and pose significant safety and quality challenges for brewers. In an effort to mitigate beer refermentation following dry-hopping in the presence of yeast and the effect of “hop creep,” brewers look to adjust recipes, selection of ingredients, and dry-hopping conditions. With phytochemical/secondary metabolite based flavor differences known to exist across hop cultivars, it was posited that there may also exist unique enzymatic activities based upon cultivar and that brewers may use these differences to guide their hopping practices. The enzymatic power of 30 hop cultivars was screened using specific enzyme assay kits (α-amylase, β-amylase, amyloglucosidase) on hops as well as quantifying via liquid chromatography the nonfermentable dextrin degradation and sugar production in beer dry-hopped with different hops. Differences across all cultivars were found and cluster analysis revealed groupings that were not based on pedigree, genetic makeup, or specific enzyme activities. The influence of growing and harvest practices, processing conditions, and presumably age post processing on hop enzymatic power warrants more investigation. These findings indicate that the choice of hop cultivar may influence the degree of refermentation in finished beer as a result of dry-hopping.

中文翻译：

---

基于品种筛选啤酒花的糊精降解酶潜力

摘要 啤酒花中的酶最近被证明可以水解啤酒糊精，在成品啤酒中产生可发酵的糖，并给啤酒制造商带来重大的安全和质量挑战。为了减少在酵母存在的情况下干投后的啤酒参考和“啤酒花蠕变”的影响，酿酒商希望调整配方、成分的选择和干投条件。由于已知酒花品种之间存在基于植物化学/次级代谢产物的风味差异，因此推测可能还存在基于品种的独特酶活性，并且酿酒商可以利用这些差异来指导他们的酒花实践。使用特异性酶测定试剂盒（α-淀粉酶、β-淀粉酶、淀粉葡萄糖苷酶），以及通过液相色谱法量化用不同啤酒花干酒花的啤酒中不可发酵的糊精降解和糖产量。发现了所有栽培品种的差异，聚类分析揭示了并非基于谱系、基因组成或特定酶活性的分组。种植和收获实践、加工条件和可能的老化后加工对啤酒花酶促功效的影响值得更多调查。这些发现表明，酒花品种的选择可能会影响成品啤酒中干酒花的参考程度。基因组成或特定的酶活性。种植和收获实践、加工条件和可能的老化后加工对啤酒花酶促功效的影响值得更多调查。这些发现表明，酒花品种的选择可能会影响成品啤酒中干酒花的参考程度。基因组成或特定的酶活性。种植和收获实践、加工条件和可能的老化后加工对啤酒花酶促功效的影响值得更多调查。这些发现表明，酒花品种的选择可能会影响成品啤酒中干酒花的参考程度。