J. P. MAYE (1); (1) Hopsteiner, New York, NY, U.S.A.
Hops II
Friday, October 9
2:15–3:30 p.m.
Grand 6–8
—This paper was recipient of a 2015 Best Paper Award Honorable Mention
Humulinones are formed by the oxidation of alpha-acids. Their detection in hops, hop pellets, and dry-hopped beers is relatively new. Humulinone formation in leaf hops and continued formation days after pelleting can occur in the absence of air. High-HSI hops have higher concentrations of humulinones than low-HSI hops and concentrations as high as 0.2–0.5%, wt/wt, are typically found in hops and hop pellets. Humulinones have been measured in dry-hopped beers at concentrations as high as 24 ppm, and their bitterness has been reported to be 65% that of iso-alpha-acids. Because humulinones readily dissolve in beer they can impact the bitterness profile of dry-hopped beers.
John Paul Maye is technical director at Hopsteiner. He has more than 20 years of experience in the hop industry. He received his Ph.D. degree in organic chemistry at Purdue University in 1994 and started working as a hop chemist in 1993. He has published several papers on hops and has received several patents on hops and their applications inside and outside the brewing industry.
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