Abstract

Model systems of adding three distillates (hop oil, water-soluble aqueous, and residual aqueous) in model wort (buffer) and wort were used to produce model beers and special beers, respectively (with an ale yeast and fermentation at 18 °C). The attributes of hoppy flavor and organoleptic quality were comprised of sustained, surged, generated, or diminished oxygenated compounds and hydrocarbons by yeast biosynthesis in hop essential oil and non-volatile precursors. The matrix of content and instrumental composition of oxygenated terpenoids and hydrocarbons (terpenes and sesquiterpenes) and sensorial profile of model systems was directionally correlated to the matrix and sensory of the early hopped, late hopped, and dry hopped beers. The occurrence of hop aroma profile of the residual aqueous is reminiscent to traditional early kettle hopped beer. The water-soluble volatile components added beer were remarkably close to the distinctive odor profile of late hopped beer. However, dry hopped beer was seemingly a coupling of the hop oil and the water soluble aqueous added beers, but its perception was closer to the latter. The mechanism of the growth of nerol, citronellol, and methyl geranate via a reversed biosynthesis of free linalool by ale yeast and fermentation at 18 °C is contrary to a pathway via geraniol from the hop oil or the water-soluble aqueous. Free linalool was sustained after yeast hydrolysis of linalyl glycoside and related to metabolites in the residual aqueous due to sluggish yeast activity in the model wort (buffer) but not in the wort.

摘要

在模型麦芽汁（缓冲液）和麦芽汁中添加三种馏出物（啤酒花油、水溶性水剂和残余水剂）的模型系统分别用于生产模型啤酒和特种啤酒（使用艾尔酵母并在 18 °C 下发酵） 。啤酒花风味和感官质量的属性包括啤酒花精油和非挥发性前体中酵母生物合成所产生的持续、激增、产生或减少的含氧化合物和碳氢化合物。含氧萜类化合物和碳氢化合物（萜烯和倍半萜烯）的含量和仪器组成的基质以及模型系统的感官特征与早期啤酒花、晚期啤酒花和干啤酒花的啤酒的基质和感官直接相关。残留水相中啤酒花香气的出现让人想起传统的早期壶式啤酒花啤酒。添加到啤酒中的水溶性挥发性成分与后投花啤酒的独特气味特征非常接近。然而，干啤酒花啤酒看似啤酒花油和水溶性水性添加啤酒的结合体，但其感觉更接近后者。通过艾尔酵母逆向生物合成游离芳樟醇并在 18 °C 下发酵，橙花醇、香茅醇和香叶酸甲酯的生长机制与通过酒花油或水溶性水相中的香叶醇的途径相反。在酵母水解芳樟基糖苷后，游离芳樟醇持续存在，并且由于模型麦芽汁（缓冲液）中的酵母活性缓慢，但在麦芽汁中却没有，因此与残留水中的代谢物相关。干啤酒花啤酒似乎是啤酒花油和水溶性水性添加啤酒的结合体，但其感觉更接近后者。通过艾尔酵母逆向生物合成游离芳樟醇并在 18 °C 下发酵，橙花醇、香茅醇和香叶酸甲酯的生长机制与通过酒花油或水溶性水相中的香叶醇的途径相反。在酵母水解芳樟基糖苷后，游离芳樟醇持续存在，并且由于模型麦芽汁（缓冲液）中的酵母活性缓慢，但在麦芽汁中却没有，因此与残留水中的代谢物相关。干啤酒花啤酒似乎是啤酒花油和水溶性水性添加啤酒的结合体，但其感觉更接近后者。通过艾尔酵母逆向生物合成游离芳樟醇并在 18 °C 下发酵，橙花醇、香茅醇和香叶酸甲酯的生长机制与通过酒花油或水溶性水相中的香叶醇的途径相反。在酵母水解芳樟基糖苷后，游离芳樟醇持续存在，并且由于模型麦芽汁（缓冲液）中的酵母活性缓慢，但在麦芽汁中却没有，因此与残留水中的代谢物相关。和香叶酸甲酯通过艾尔酵母逆向生物合成游离芳樟醇并在 18°C 下发酵，这与从啤酒花油或水溶性水溶液中通过香叶醇的途径相反。在酵母水解芳樟基糖苷后，游离芳樟醇持续存在，并且由于模型麦芽汁（缓冲液）中的酵母活性缓慢，但在麦芽汁中却没有，因此与残留水中的代谢物相关。和香叶酸甲酯通过艾尔酵母逆向生物合成游离芳樟醇并在 18°C 下发酵，这与从啤酒花油或水溶性水溶液中通过香叶醇的途径相反。在酵母水解芳樟基糖苷后，游离芳樟醇持续存在，并且由于模型麦芽汁（缓冲液）中的酵母活性缓慢，但在麦芽汁中却没有，因此与残留水中的代谢物相关。