K. BENSON (1), C. W. Bamforth (1); (1) University of California, Davis, CA, U.S.A.

Poster

Metabolomics generates a global snapshot of metabolites present in a given sample. Prior research has demonstrated the possibility of distinguishing between hop varieties based on their metabolic profile; however, how this plays out in a typical fermentation has yet to be elucidated. Our research used nuclear magnetic resonance (NMR) coupled with multivariate statistical analysis to monitor the small molecule changes during fermentation of worts produced under different hopping conditions. Beers were brewed and fermented on 5-gal brewing systems at UC Davis using various combinations of hop variety and addition time. Samples from various time points during the process, as well as the raw hops themselves, were subjected to NMR and metabolomics to monitor the effects on fermentation and final product of late- versus dry-hopping using different varieties. Samples of the beers brewed were then analyzed for sensory qualities and perceivable differences.

Katy Benson is a second year master’s degree student at UC Davis. She graduated from Colorado State University with degrees in biochemistry and Spanish. When not studying or researching, she can be found teaching yoga.

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