Monitoring terpene profiles in beer as a response to hopping conditions

萜烯是一种香料分子，提供了浓郁的啤酒花啤酒特有的香气。胡敏酮(以及称为异胡萝卜酮的异构体)是一类相关的香料分子，它是令人满意的苦味的大部分部分。这两类分子都来自啤酒花，事实上，这些分子是酿造过程中添加啤酒花的原因。本申请寻求资金支持红箭啤酒厂(Duncan BC)和维多利亚大学伍尔夫研究小组的合作。该项目将致力于表征红箭甜叶IPA中酒花衍生的萜类和胡萝卜酮的分布，并更好地了解萜类成分(以及pH和其他参数)如何随各种酿造条件的变化而变化。这项工作将主要由UVic合作项目的学生完成，由Wulff教授和Red Arrow的酿酒校长Chris Gres共同监督。预计在项目结束时，Red Arrow将能够更好地控制最终产品的PH值，同时最大化所需的味道和更有效地部署啤酒花，这使SweetLeaf IPA成为目前该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.