Journal of the American Society of Brewing Chemists最新文献_第7页

Exploring the Sensory Characteristics of Virginia Ciders through Descriptive Analysis and External Preference Mapping 通过描述性分析和外部偏好映射探讨弗吉尼亚Ciders的感官特征

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2022-10-07 DOI: 10.1080/03610470.2022.2119535

E. Cole, Amanda C. Stewart, Elizabeth A. B. Chang, Jacob Lahne

{"title":"Exploring the Sensory Characteristics of Virginia Ciders through Descriptive Analysis and External Preference Mapping","authors":"E. Cole, Amanda C. Stewart, Elizabeth A. B. Chang, Jacob Lahne","doi":"10.1080/03610470.2022.2119535","DOIUrl":"https://doi.org/10.1080/03610470.2022.2119535","url":null,"abstract":"Abstract The cider industry has experienced recent growth within the USA and Virginia in particular. However, the sensory characteristics and drivers of consumer acceptance of ciders are largely uncharacterized. Therefore, this work describes the sensory profiles of commercial Virginia ciders and links these to consumer acceptance. In study 1, a descriptive analysis (DA) of 24 representative ciders from 16 producers in Virginia was conducted: six panelists defined 48 descriptive terms for ciders. In study 2, a consumer acceptance study was conducted on eight ciders from the DA with 67 subjects. For the DA study, 22 descriptors were found to be significant, and multivariate analyses identified six groups. In the consumer study, external preference mapping was conducted to identify three clusters of consumers with distinctive patterns of sensor preference. The largest cluster favored sweet ciders without off-flavors; a second, smaller cluster favored sweetness even in the presence of off-flavors; and the smallest cluster disliked sweetness in ciders and was intolerant of off-flavors. These groups’ demographic and consumption profiles are described. All ciders’ basic chemistry was within previously reported ranges and expected relationships between flavor and chemistry were observed. We were able to establish sensory profiles for Virginia ciders and to tentatively link sensory profiles and consumer acceptance. Overall, this work adds to a small-but-growing body of knowledge about ciders’ sensory properties. Producers can use the sensory profiles in comparison to other regions’ ciders to establish regional sensory profiles and the consumer preference map to understand how to capitalize on their ciders’ distinct profiles.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2022-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44467273","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Study on the Composition of Hop Terpenes and Terpenoids by Steam Distillation and Effects on Beer Flavor by an Ale Yeast 蒸汽蒸馏法研究啤酒花萜烯和萜类成分及其对啤酒风味的影响

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2022-09-30 DOI: 10.1080/03610470.2022.2111948

Xiaochen Wang, Shaokang Sun, Hengyuan Xu, Jinshang Liu, Yu Wang, Jialin Song, P. Ting, Cong Nie, Haojun Zhang

{"title":"Study on the Composition of Hop Terpenes and Terpenoids by Steam Distillation and Effects on Beer Flavor by an Ale Yeast","authors":"Xiaochen Wang, Shaokang Sun, Hengyuan Xu, Jinshang Liu, Yu Wang, Jialin Song, P. Ting, Cong Nie, Haojun Zhang","doi":"10.1080/03610470.2022.2111948","DOIUrl":"https://doi.org/10.1080/03610470.2022.2111948","url":null,"abstract":"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.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"59360597","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Optimization of Mashing Parameters Used during the Conversion of Irish Wheat Grain to Spirit Alcohol 爱尔兰小麦籽粒转化酒精过程中糖化参数的优化

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2022-09-19 DOI: 10.1080/03610470.2022.2116907

S. Morris, John Byrne, Ben Murphy, Stephen Whelan, J. Carroll, David Ryan

{"title":"Optimization of Mashing Parameters Used during the Conversion of Irish Wheat Grain to Spirit Alcohol","authors":"S. Morris, John Byrne, Ben Murphy, Stephen Whelan, J. Carroll, David Ryan","doi":"10.1080/03610470.2022.2116907","DOIUrl":"https://doi.org/10.1080/03610470.2022.2116907","url":null,"abstract":"Abstract The Irish distilling industry is rapidly expanding, diversifying its growth with an increased interest in using different grains in whiskey production. To effectively use Irish-grown wheat in distillation, the identification of cultivars that are suited to the Irish climate and provide high alcohol yields, via a quick screening test for grain alcohol yield that is consistent with Irish industry standards, is required. The current study used response surface methodology (RSM) to optimize mashing parameters, enzyme dosage rate (α-amylase and amyloglucosidase), time, temperature, and malt inclusion rate, using a hard wheat (Triticum aestivum cv. Costello). By optimizing all factors, a maximum alcohol yield (AY) of 471 LA/tonne dry weight basis was achieved, equating to previous research. The enzyme, α-amylase plays a critical part in the process, of converting starch to sugars, and 48 U/g α-amylase was used to reach maximum alcohol yield. Furthermore, an optimal protocol was evaluated on soft wheat cultivars, producing alcohol yields in the range of 483–496 LA/tonne, suggesting the applicability of this product for use across multiple varieties and grain endosperm types. In summary, an optimal alcohol yield methodology was created, with increased AY across four distinct varieties, demonstrating the possibility for Irish cultivated wheat to be used in Irish distilleries.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2022-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49501969","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Barley Variety and Growing Location Provide Nuanced Contributions to Beer Flavor Using Elite Germplasm in Commercial-Type Malts and Beers 大麦品种和种植地点在商业型麦芽和啤酒中使用优质种质对啤酒风味的细微贡献

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2022-09-02 DOI: 10.1080/03610470.2022.2110819

Campbell P. Morrissy, Margaret A. Halstead, Michael Féchir, D. Carrijo, S. Fisk, Vern Johnson, H. Bettenhausen, T. Shellhammer, P. Hayes

{"title":"Barley Variety and Growing Location Provide Nuanced Contributions to Beer Flavor Using Elite Germplasm in Commercial-Type Malts and Beers","authors":"Campbell P. Morrissy, Margaret A. Halstead, Michael Féchir, D. Carrijo, S. Fisk, Vern Johnson, H. Bettenhausen, T. Shellhammer, P. Hayes","doi":"10.1080/03610470.2022.2110819","DOIUrl":"https://doi.org/10.1080/03610470.2022.2110819","url":null,"abstract":"Abstract Understanding the role barley variety plays in the overall flavor profile of beer is an area of research of interest to barley breeders, maltsters, and brewers. Here we build on previous research on the effect of barley variety on beer flavor by focusing on commercial-type malts and beers. A selection of three winter-habit, elite malting lines – two released varieties and one experimental – were grown in three locations across Oregon and California and harvested in summer 2020. Each was malted to the specifications of Pilsner-style malt. Beers were produced to mimic offerings of the industry partner and utilized a small portion of specialty malt and higher hopping rates than previous work. All beers underwent descriptive sensory analysis and Projective Mapping (Napping®) to characterize and determine the magnitude of separation between samples. Malting and brewing performance differed among the nine entries, but sensory outcomes showed only minor separation and few significant differences in the descriptive analysis. The results here showed that there is correlation between malt modification and sensory outcomes and ultimately confirmed that barley variety and growing location contributes to beer flavor. However, the overall contributions are nuanced, particularly in commercial-ty3pe malts and beers.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2022-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44576051","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Comparative Investigation of Flavors in Red and Brown Flemish Beers: Key-Role of Brettanomyces and Torrefied Malts in Ethylphenols Occurrence 佛兰芒红色和棕色啤酒风味的比较研究:啤酒发酵菌和麦芽发酵菌在乙基酚含量中的关键作用

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2022-08-30 DOI: 10.1080/03610470.2022.2109380

Alexandre Dusart, J. Ryckaert, S. Collin

{"title":"Comparative Investigation of Flavors in Red and Brown Flemish Beers: Key-Role of Brettanomyces and Torrefied Malts in Ethylphenols Occurrence","authors":"Alexandre Dusart, J. Ryckaert, S. Collin","doi":"10.1080/03610470.2022.2109380","DOIUrl":"https://doi.org/10.1080/03610470.2022.2109380","url":null,"abstract":"Abstract Red and brown Flemish sour beers form a distinct class of Belgian beers obtained by mixed (yeast/lactic bacteria) microbial fermentation and often resulting from blending a 1-to-2-year-old beer with a younger one to obtain a balance between acidic character and sweetness. A detailed composition in volatiles (phenols, lactones, esters, alcohols, acids, …) of three beers representative of the red and brown subcategories is presented. GC data were obtained after different extraction procedures, including solvent-assisted flavor evaporation (SAFE) and headspace. The first results showed the influence of Brettanomyces yeast on the phenol and ester contents. An efficient Brettanomyces activity in the red sour beers (especially in Rodenbach Vintage) was observed, favored by long maturation in wooden casks. This was organoleptically perceived by the horsey flavors brought by 4-ethylguaiacol and 4-ethylphenol, and the solvent-like ethyl acetate through esterase activity. The brown Flemish sour beer (produced in stainless steel fermenters) showed significantly more unreduced 4-vinylguaiacol and 4-vinylphenol, although traces of 4-ethylguaiacol and 4-ethylphenol were also detected (most probably here issued from torrefied malts, as suggested by the opposite substituted phenol/guaiacol ratio).","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2022-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43603230","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Temporal Expression Analysis of Barley Disproportionating Enzyme 1 (DPE1) during Grain Development and Malting 大麦歧化酶1 (DPE1)在籽粒发育和麦芽形成过程中的时间表达分析

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2022-08-29 DOI: 10.1080/03610470.2022.2104060

M. Vinje, J. Walling, C. Henson, S. H. Duke

{"title":"Temporal Expression Analysis of Barley Disproportionating Enzyme 1 (DPE1) during Grain Development and Malting","authors":"M. Vinje, J. Walling, C. Henson, S. H. Duke","doi":"10.1080/03610470.2022.2104060","DOIUrl":"https://doi.org/10.1080/03610470.2022.2104060","url":null,"abstract":"Abstract Disproportionating enzyme (D-enzyme) is a 4-α-glucanotransferase (EC 2.4.1.25) that disproportionates α-glucans and maltooligosaccharides and preferentially disproportionates maltotriose into maltopentaose and glucose. Maltotriose is a maltooligosaccharide that accumulates in barley malt and wort without being digested further by starch degrading enzymes. Furthermore, not all brewer’s yeast strains can ferment maltotriose. This research was undertaken to determine if D-enzyme is expressed in developing and/or malting barley grains and thus providing evidence of an inherent enzymatic mechanism capable of disproportionating maltotriose into maltopentaose that can be further degraded into fermentable sugars by amylolytic enzymes such as β-amylase. A partial genomic sequence of barley disproportionating enzyme 1 (DPE1) was obtained that was comprised of 16 exons and 15 introns totaling 4680 bp. The 5’ region of the DPE1 gene was recalcitrant to Sanger sequencing owing to its localization in a highly repetitive region of the barley genome. The DPE1 gene is expressed during grain development and the protein stored in the mature grain. Additionally, the DPE1 gene is de novo expressed during malting in both a 2- and 6-row malting cultivar with significant variation observed amongst 13 elite malting cultivars representing spring and winter growth habits. During grain development, DPE1 mRNA levels peak at 17 days after anthesis, which coincides with a large increase in proteins that react to anti-DPE1 polyclonal antibodies. These proteins appear as a doublet on immunoblots during initial stages of malting and as a singlet as malting progresses indicating proteolytic processing (e.g., transit peptide removal) or differential isoform/splice variant expression.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2022-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48349285","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Fingerprinting Saccharomyces cerevisiae Strains Using Next Generation Sequencing of PCR Amplicons Generated from Delta Elements 利用Delta元件产生的PCR扩增子的下一代测序技术对酿酒酵母进行指纹鉴定

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2022-08-22 DOI: 10.1080/03610470.2022.2110645

M. Cottrell

{"title":"Fingerprinting Saccharomyces cerevisiae Strains Using Next Generation Sequencing of PCR Amplicons Generated from Delta Elements","authors":"M. Cottrell","doi":"10.1080/03610470.2022.2110645","DOIUrl":"https://doi.org/10.1080/03610470.2022.2110645","url":null,"abstract":"Abstract Identifying beer spoilage microbes is readily accomplished using PCR analyses targeting specific types of microbes, but the general classification of wild yeast versus brewing yeast using cultivation independent molecular methods has remained challenging. The approach presented in this study utilized genetic fingerprint matching to determine if an unknown yeast isolate matches the fingerprint of catalogued brewing yeast strains. Interdelta Next Generation Sequencing (NGS) fingerprints were produced using PCR amplification of delta elements, also known as long terminal repeat sequences of transposons of yeast. Fingerprints identifying different yeast strains were generated by processing reads produced by NGS of the interdelta PCR amplicons using open source software. The interdelta NGS fingerprint comprises DNA sequences that can be recorded, compared, and utilized as a fixed reference for yeast strain identification. Interdelta NGS fingerprints were shown to be reproducible and capable of distinguishing between strains of brewing yeast and wild yeast. Experimental yeast contamination demonstrated the utility of the approach for identifying in-house brewing yeast cross contamination versus foreign wild yeast contamination.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2022-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42913885","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Factorial Analysis of Variance of the Inhibiting Effects of Iso-Alpha Acids, Alpha Acids, and Sulfur Dioxide on the Growth of Beer-Spoilage Bacteria in Beer 异α -酸、α -酸和二氧化硫对啤酒中啤酒腐败菌生长抑制作用的变异因子分析

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2022-08-02 DOI: 10.1080/03610470.2022.2093091

Nobuyuki Hayashi, Ritsuko Arai, Toshiko Minato, Y. Fujita

{"title":"Factorial Analysis of Variance of the Inhibiting Effects of Iso-Alpha Acids, Alpha Acids, and Sulfur Dioxide on the Growth of Beer-Spoilage Bacteria in Beer","authors":"Nobuyuki Hayashi, Ritsuko Arai, Toshiko Minato, Y. Fujita","doi":"10.1080/03610470.2022.2093091","DOIUrl":"https://doi.org/10.1080/03610470.2022.2093091","url":null,"abstract":"Abstract Growth tests in beers supplemented with specific chemical substances were conducted to investigate the growth control method of beer-spoilage bacteria. Lactobacillus brevis and Pectinatus frisingensis were inoculated into beers in which the pH was set and chemical substances had been added to form a matrix. Supplementation of the beer with hop bitter compounds (iso-α-acids, α-acids, or SO2), had an inhibitory effect on the growth of the tested strains in beer. Furthermore, the growth inhibiting compounds had a synergistic effect when used simultaneously. Two-way repeated measures analysis of variance showed that the interaction effects of combinations of iso-α-acids and α-acids in addition to α-acids and SO2 on the growth of L. brevis and P. frisingensis in beer were highly significant. To verify the contribution degree of pH, iso-α-acids, α-acids, and SO2 on the growth of L. brevis and P. frisingensis, growth test results using a combination of these factors set at different levels were subject to stepwise regression. The contributions of undissociated α-acids, undissociated SO2, and multiplications of undissociated α-acids and undissociated SO2 were especially high in the control of L. brevis growth. The contributions of pH, undissociated SO2, and multiplications of pH and undissociated iso-α-acids were especially high in the control of P. frisingensis growth. The difference in the contributions of antibacterial compounds between L. brevis and P. frisingensis may be due to the difference in the cell wall/membrane structure. Such factorial analysis may be useful for parameter setting in future product designs and process adjustments.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2022-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44159814","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

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

IF 2 4区农林科学

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

引用次数: 2

A Search for Diastatic Enzymes Endogenous to Humulus lupulus and Produced by Microbes Associated with Pellet Hops Driving “Hop Creep” of Dry Hopped Beer 葎草内源及与颗粒啤酒花相关微生物产生的促干啤酒花蠕变酶的研究

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2022-07-01 DOI: 10.1080/03610470.2022.2084327

M. Cottrell

{"title":"A Search for Diastatic Enzymes Endogenous to Humulus lupulus and Produced by Microbes Associated with Pellet Hops Driving “Hop Creep” of Dry Hopped Beer","authors":"M. Cottrell","doi":"10.1080/03610470.2022.2084327","DOIUrl":"https://doi.org/10.1080/03610470.2022.2084327","url":null,"abstract":"Abstract A search was conducted for the sources of diastatic enzymes driving the over attenuation and continued fermentation of dry hopped beer known as “hop creep”. Microbial cultivation using starch containing media and assays of amylase enzyme activity were used to isolate and identify microbes from pellet hops that are potential sources of amylases associated with but exogenous to hops (Humulus lupulus). Bacteria and fungi associated with pellet hops produced amylases but did not produce hop creep in assays using finished beer and fermenting wort with added microbes. Cannabis sativa flower produced over attenuation of fermenting wort equivalent to that seen with hops. Comparative bioinformatic analysis of the Cannabis sativa proteome and H. lupulus genome revealed the genetic potential of H. lupulus to produce endogenous amylase enzymes. Sequence similarity of amylases annotated in the C. sativa proteome to previously unidentified genes in H. lupulus revealed 13 genes likely encoding amylases. PCR and sequencing confirmed the occurrence of genes that appear to encode α-amylase and β-amylase in the Citra® hop cultivar. Identifying a genetic basis for hop creep contributes knowledge that may lead to new approaches for controlling hop creep produced by endogenous amylases of H. lupulus.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2022-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49017494","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3