Flavor Chemistry — Chapter 13 — PDF 193–205

Peter Wolfe, Michael C. Qian, and Thomas H. Shellhammer. “The Effect of Pellet Processing and Exposure Time on Dry Hop Aroma Extraction.” In Flavor Chemistry of Wine and Other Alcoholic Beverages, edited by Michael C. Qian and Thomas H. Shellhammer. ACS Symposium Series 1104. American Chemical Society, 2012.

Pellet physical differences generally did not explain week-long aroma extraction. In the shorter experiment, terpene hydrocarbons reached maxima and then declined while terpene alcohols behaved differently. Longer contact therefore did not uniformly increase all extracted aroma compounds.

Peter Wolfe, Michael C. Qian, and Thomas H. Shellhammer, “The Effect of Pellet Processing and Exposure Time on Dry Hop Aroma Extraction,” in Flavor Chemistry of Wine and Other Alcoholic Beverages, ed. Michael C. Qian and Thomas H. Shellhammer, ACS Symposium Series 1104 (American Chemical Society, 2012), supplied PDF pp. 193–205.

Peter Wolfe, Michael C. Qian, and Thomas H. Shellhammer, “The Effect of Pellet Processing and Exposure Time on Dry Hop Aroma Extraction,” in Flavor Chemistry of Wine and Other Alcoholic Beverages, ed. Michael C. Qian and Thomas H. Shellhammer, ACS Symposium Series 1104 (American Chemical Society, 2012), supplied PDF pp. 193–205.

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193

Peter Wolfe, Michael C. Qian, and Thomas H. Shellhammer, chapter 13, supplied PDF 193–205.

The Effect of Pellet Processing and Exposure Time on Dry Hop Aroma Extraction

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