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Occurrence of sotolon, abhexon and theaspirane‐derived molecules in Gueuze beers. Chemical similarities with ‘yellow wines’
Author(s) -
Scholtes Caroline,
Nizet Sabrina,
Collin Sonia
Publication year - 2012
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/jib.34
Subject(s) - brewing , chemistry , food science , aroma , flor , wine , fermentation , biochemistry
The typical Belgian Gueuze beers are produced with aged hop from a grist of malt and wheat, according to a very long oxidation process (extended boiling, cooling overnight in an open‐air container, oak‐barrel ageing). Two theaspirane‐oxidation‐derived products, dihydrodehydro‐ β ‐ionone and 4‐hydroxy‐7,8‐dihydro‐ β ‐ionone, are evidenced here for the first time in Gueuze beers. Both compounds have been recently identified in oxidative wines such as Jura Flor‐Sherry and Sauternes wines. Another analogy with Jura Flor‐Sherry wines was the presence of the nutty/curry odorants sotolon and abhexon, although at lower concentrations. Copyright © 2012 The Institute of Brewing & Distilling