How to optimize the utilization of hop cysteine and glutathione S-conjugates in late and dry-hopping: focus on dual hops and Saaz.
(2018) Brewing Summit ASBC meeting — Location: San Diego, USA (12.August.2018)
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- Abstract
- After the evidence in hop of the cysteinylated precursors of 3-sulfanyl-4-methylpentan-1-ol (3S4MPol) and 3-sulfanylhexan-1-ol (3SHol, S-glutathione precursors were recently discovered in Amarillo, Hallertau Blanc, Mosaic, Citra and Sorachi Ace. The next step was logically to optimize both cysteinylated and glutathionylated precursors extraction from hop pellets and to assess the linked-potential in other hop cultivars, including the promising dual Mandarina Bavaria variety and the well-known Saaz. While S-3-(4-methyl-1-hydroxypentyl)glutathione (G-3S4MPol) revealed more specific of the Hallertau Blanc variety, the occurrence of S-3-(1-hydroxyhexyl)glutathione (G-3SHol) was confirmed in all cultivars. Surprisingly, even in the Saaz variety where the cysteinylated counterpart was absent, very high concentrations of G-3SHol were found. In order to optimize the utilization of this high flavor potential, the impact of boiling, primary fermentation, maturation, bottle refermentation and use of enzymes will be discussed.
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Chenot, C. (2018). How to optimize the utilization of hop cysteine and glutathione S-conjugates in late and dry-hopping: focus on dual hops and Saaz. Brewing Summit ASBC meeting, San Diego, USA. https://hdl.handle.net/2078.5/223170