Ontario District

The document discusses the biotransformation processes in brewing, focusing on the significant roles of hops and yeast in enhancing beer flavors and aromas. It details two primary types of biotransformation: the chemical modifications of hop compounds and the enzymatic release of aromatic compounds. Key hop compounds such as linalool and geraniol are noted for their floral and citrus-like characteristics, while the importance of yeast activity during fermentation, particularly in dry-hopping, is emphasized. The potential use of purified β-glucosidase enzymes to optimize hop flavors independently of yeast is also highlighted, supported by various studies and experiments conducted by breweries and academic institutions. Additionally, the text outlines a study examining the effects of different brewing techniques using Nottingham yeast and β-glucosidase enzymes on beer flavor and aroma. Four distinct beer recipes were evaluated with variations in enzyme and dry hopping timing, leading to sensory evaluations by a tasting panel. Findings suggested that early dry hopping combined with enzyme treatment was preferred, while late enzyme addition resulted in increased terpenes and higher alcohol content. The study underscores the critical nature of yeast strain selection and the timing of hop and enzyme additions for modifying beer characteristics, proposing an optimal brewing protocol for enhanced flavor extraction and retention, while recommending further research into larger volume trials and enzyme applications in fermentation processes.