Carlos Silva Ferreira (1),
Etienne Bodart (1), Sonia Collin (1), Marie-Lucie Kankolongo Cibaka
(1); (1) Université catholique de Louvain, Louvain-la-Neuve, Belgium
Analytical
Poster
Renowned for a long time around the world for its unique dry-hopped
Trappist beer, Belgium has also been developing other dry-hopped beers,
often with a nice equilibrium between bitterness, astringency, fruity
flavors and green notes. More than 25 different labels are already
available on the market, most of them integrating dual hops. Addition of
hops during the late stages of the brewing process (in presence or not
of yeasts) brings singular characteristics to the beer. Free flavors
(terpenols, polyfunctional thiols, etc.), bound adducts (glucosides,
cystein- and glutathionyl-thiol adducts, etc.), polyphenols and
un-isomerized bitter components of hops can significantly modify the
flavor profile of such beers The aim of the present work was to
investigate the main characteristics of the available dry-hopped Belgian
beers. First, basic properties were determined for all the beers
(apparent, real and primitive extracts, alcohol content, color, pH,
bitterness, total polyphenols, total flavanoids, anthocyanogens,
turbidity, sensorial analyses). GC-MS and HPLC/MS/MS were further
applied to better define their sensorial profile (complete polyphenol
analyses including flavan-3-ols, xanthohumol and stilbens, main bitter
molecules including alpha-acids, iso-alpha-acids, humulinones and
hulupones, short-chain fatty acids, esters and fusel alcohols,
polyfunctional thiols and terpenols). All together, these results will
help us to define the identity of Belgian dry-hopped beers.
Carlos Silva Ferreira received his engineering degree from the
Federal University of Viçosa, Brazil. In 2012 he started focusing his
studies toward brewery technology, which led him to an internship in
Belgium in 2013 as an exchange student and intern at the Brewery and
Food Industry Laboratory at the Université Catholique de Louvain. In
June 2015 he came back to the same laboratory as a researcher, becoming
an assistant in September 2015 and a Ph.D. student in March 2016, with a
thesis project concerning dry-hopped beers.
