Exploring the Regional Identity of Cascade and Mosaic® Hops Grown at Different Locations in Oregon and Washington

IF 1.3 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of the American Society of Brewing Chemists Pub Date : 2022-07-13 DOI:10.1080/03610470.2022.2089010

Michael Féchir, Garrett Weaver, Curtis Roy, T. Shellhammer

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引用次数: 2

Abstract

Abstract The impact of the growing environment on the aroma of agricultural products such as wine, coffee, or tea has been investigated in detail, leading to the concept of regional identity; however, there have been only limited studies examining regional variation in hops. A systematic investigation of Cascade and Mosaic® hops from the 2020 harvest year grown at 39 different locations in Oregon and Washington was performed using chemical/instrumental and human sensory analyses, which revealed significant between-state and within-state differences for both varieties, suggesting substantial regional and subregional identity effects. A subset of 14 hop samples was selected to produce standardized single-hop beers (IPA) in pilot scale. Sensory evaluation of the beers revealed similar regional-dependent results as observed for the hops with slightly stronger fruity, citrus, and tropical notes but weaker herbal, grassy, and woody notes in the beers compared to hops, suggesting that the regional identity effect was observable in beer.

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探索在俄勒冈州和华盛顿州不同地点生长的瀑布和马赛克®啤酒花的区域特性

摘要:人们详细研究了生长环境对葡萄酒、咖啡或茶等农产品香气的影响，从而产生了区域认同的概念;然而，关于啤酒花的区域差异的研究非常有限。对俄勒冈州和华盛顿州39个不同地点种植的2020年收获年份的Cascade和Mosaic®啤酒花进行了系统调查，使用化学/仪器和人类感官分析，揭示了这两个品种在州间和州内的显著差异，表明存在实质性的区域和分区域身份效应。选取了14种啤酒花样品，在中试规模上生产标准化的单啤酒花啤酒(IPA)。对啤酒的感官评价显示，啤酒花的区域依赖性结果与啤酒花相似，啤酒花的水果味、柑橘味和热带味稍强，而草药味、青草味和木本味较弱，这表明啤酒中存在明显的区域特征效应。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of the American Society of Brewing Chemists 工程技术-生物工程与应用微生物

CiteScore

4.00

自引率

20.00%

发文量

审稿时长

3 months

期刊介绍： The Journal of the American Society of Brewing Chemists publishes scientific papers, review articles, and technical reports pertaining to the chemistry, microbiology, and technology of brewing and distilling, as well as the analytical techniques used in the malting, brewing, and distilling industries.