Monitoring terpene profiles in beer as a response to hopping conditions

萜烯是一种风味分子，为丰富的“啤酒花”啤酒提供了许多特有的香气。葎草酮（连同被称为异葎草酮的异构体）是一类相关的风味分子，它们在很大程度上提供了理想的苦味。这两类分子都来自啤酒花，事实上，这些分子是啤酒花在酿造过程中被添加的原因。目前的申请寻求资金支持红箭啤酒厂（邓肯BC）和维多利亚大学伍尔夫研究小组之间的合作。该项目旨在描述红箭甜叶IPA中啤酒花衍生萜烯和葎草酮的分布特征，并更好地了解萜烯谱（以及pH值和其他参数）如何随不同酿造条件而变化。这项工作将主要由维多利亚大学的合作学生进行，由伍尔夫教授和红箭的首席酿酒师克里斯·格雷斯共同监督。预计在这个项目结束时，红箭将能够更好地控制他们最终产品的pH值，同时最大限度地提高理想的味道，更有效地利用啤酒花，这使得目前甜叶IPA啤酒成为啤酒厂生产的最昂贵的啤酒。

Terpenes are flavour molecules that provide much of the characteristic aroma of rich "hoppy" beers.Humulones (together with isomeric species called isohumulones) are a related class of flavour molecules thatimpart much of the desirable bitterness. Both classes of molecules come from hops, and indeed these moleculesare the reason that hops are added during the brewing process.The present application seeks funds to support a collaboration between Red Arrow Brewery (Duncan BC) andthe Wulff research group at the University of Victoria. The project will aim to characterize the distribution ofhop-derived terpenes and humulones in Red Arrow's Sweet Leaf IPA, and to better understand how theseterpene profiles (as well as pH and other parameters) change in response to various brewing conditions. Thiswork will be predominantly carried out by a UVic co-op student jointly supervised by Prof. Wulff and the headBrewmaster at Red Arrow, Chris Gress.It is expected that at the end of this project, Red Arrow will be able to better control the pH of their finalproduct while maximizing desirable flavours and more efficiently deploying hops, which currently make SweetLeaf IPA the most expensive beer produced at the brewery.