Thiols - Revision history

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NomoAdmin at 05:42, 11 September 2025

2025-09-11T05:42:57Z

← Older revision		Revision as of 01:42, 11 September 2025
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	=== Thiol Test Recipes ===		=== Thiol Test Recipes ===

	==== ~~'''~~Cold Pressed Hazy IPA~~'''~~ ====		==== Cold Pressed Hazy IPA ====
	* 2-Row Malt for Base, 25% malted wheat & oats make up the grist.		* 2-Row Malt for Base, 25% malted wheat & oats make up the grist.
	* Mash Hopping with High Precursor Motueka Lot from Freestyle Hops, just 0.25 lbs / bbl.		* Mash Hopping with High Precursor Motueka Lot from Freestyle Hops, just 0.25 lbs / bbl.
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	* Centrifuged to less than 200 EBC		* Centrifuged to less than 200 EBC

	==== ~~'''~~Contains No Juice Hazy IIPA~~'''~~ ====		==== Contains No Juice Hazy IIPA ====
	* 2-Row Malt for Base, 25% all wheat, incl. high protein red wheat from Mecca Grade. Mash Hopping with US Cascade Hops		* 2-Row Malt for Base, 25% all wheat, incl. high protein red wheat from Mecca Grade. Mash Hopping with US Cascade Hops
	* Whirlpool at 175, 2 Kg of Idaho 7 Full Spectrum Plasma & 0.5 lbs. / bbl Simcoe		* Whirlpool at 175, 2 Kg of Idaho 7 Full Spectrum Plasma & 0.5 lbs. / bbl Simcoe

NomoAdmin at 05:42, 11 September 2025

2025-09-11T05:42:35Z

← Older revision		Revision as of 01:42, 11 September 2025
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	== ~~'''~~Hops and Thiols''' ==		== Hops and Thiols ==
	Citra and Hallertau Blanc have the highest odour unit of free 3SHA (Fermentis seminar)

			'''Citra and Hallertau Blanc''' have the highest odour unit of free 3SHA (Fermentis seminar)

	[[File:Thiol_in_Hops_Chart.png\|frameless\|900x900px]]		[[File:Thiol_in_Hops_Chart.png\|frameless\|900x900px]]
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	== ~~'''~~Thiols~~'''~~ ==		== Thiols ==
	'''Nerol'''		'''Nerol'''

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	* A monoterpene alcohol with an aroma similar to citronella candles. Not thought to be found in hops, but has been detected in beer. It is believed that this compound is produced by metabolism of geraniol by yeast during fermentation.		* A monoterpene alcohol with an aroma similar to citronella candles. Not thought to be found in hops, but has been detected in beer. It is believed that this compound is produced by metabolism of geraniol by yeast during fermentation.



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	* An ester derived from hops which typically survives the brewing process. It lends a fruity, sweet, and tropical aroma.		* An ester derived from hops which typically survives the brewing process. It lends a fruity, sweet, and tropical aroma.

	== ~~'''~~Averado and Berkley yeast tests~~'''~~ ==		== Averado and Berkley yeast tests ==

	=== Thiol Test Recipes ===		=== Thiol Test Recipes ===
	~~'''Cold Pressed Hazy IPA'''~~

			==== '''Cold Pressed Hazy IPA''' ====
	* 2-Row Malt for Base, 25% malted wheat & oats make up the grist.		* 2-Row Malt for Base, 25% malted wheat & oats make up the grist.
	* Mash Hopping with High Precursor Motueka Lot from Freestyle Hops, just 0.25 lbs / bbl.		* Mash Hopping with High Precursor Motueka Lot from Freestyle Hops, just 0.25 lbs / bbl.
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	* Centrifuged to less than 200 EBC		* Centrifuged to less than 200 EBC

	'''Contains No Juice Hazy IIPA'''		==== '''Contains No Juice Hazy IIPA''' ====

	* 2-Row Malt for Base, 25% all wheat, incl. high protein red wheat from Mecca Grade. Mash Hopping with US Cascade Hops		* 2-Row Malt for Base, 25% all wheat, incl. high protein red wheat from Mecca Grade. Mash Hopping with US Cascade Hops
	* Whirlpool at 175, 2 Kg of Idaho 7 Full Spectrum Plasma & 0.5 lbs. / bbl Simcoe		* Whirlpool at 175, 2 Kg of Idaho 7 Full Spectrum Plasma & 0.5 lbs. / bbl Simcoe
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	== ~~'''~~Trials with Thiol Yeast~~'''~~ ==		== Trials with Thiol Yeast ==
	Brewed a series of 5 bbl pilot batches to understand implications of bound thiols. First renditions to determine on sensory level the contribution of precursors from grain and minimal hopping. Amazing aromatic properties but unbalanced, “hollow” profile and unstable haze.		Brewed a series of 5 bbl pilot batches to understand implications of bound thiols. First renditions to determine on sensory level the contribution of precursors from grain and minimal hopping. Amazing aromatic properties but unbalanced, “hollow” profile and unstable haze.

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	== ~~'''~~Malt and Hop as Sources of Thiol S Conjugates: Thiol-Releasing Property of Lager Yeast during Fermentation~~''' ==~~		== Lager Yeast and Thiols ==
	[[File:Lager thiol.png\|left\|frameless\|373x373px]]		Malt and Hop as Sources of Thiol S Conjugates: Thiol-Releasing Property of Lager Yeast during Fermentation[[File:Lager thiol.png\|left\|frameless\|373x373px]]
	ABSTRACT: The contribution of polyfunctional thiols (PFTs) to the overall flavor of a lager beer has been well documented, but their origin remains unclear. In comparison with Saccharomyces cerevisiae strains previously investigated (same conditions: 7 days at 24 °C, 3 days at 4 °C), we examined how Saccharomyces pastorianus yeasts are able to produce these PFTs from cysteinylated (Cys-) and glutathionylated (G-) conjugates. Up to 0.35% release was observed from G-conjugates against less than 0.08% for all yeasts studied so far. Lowering the wort nitrogen level and the fermentation temperature (12 °C) strongly increased the release efficiency and the ester/alcohol ratio from Cys-conjugates. However, it did not improve the release from G-conjugates and even prevented the yeast from producing any acetate. Although poor in free PFTs and their Cys-precursors, both Saaz hop and pale malt (classical ingredients for premium lager beers) confirmed to be significant sources of G-conjugates (especially those of 3-sulfanylhexanol and 3-sulfanyl-4-methylpentanol). …….		ABSTRACT: The contribution of polyfunctional thiols (PFTs) to the overall flavor of a lager beer has been well documented, but their origin remains unclear. In comparison with Saccharomyces cerevisiae strains previously investigated (same conditions: 7 days at 24 °C, 3 days at 4 °C), we examined how Saccharomyces pastorianus yeasts are able to produce these PFTs from cysteinylated (Cys-) and glutathionylated (G-) conjugates. Up to 0.35% release was observed from G-conjugates against less than 0.08% for all yeasts studied so far. Lowering the wort nitrogen level and the fermentation temperature (12 °C) strongly increased the release efficiency and the ester/alcohol ratio from Cys-conjugates. However, it did not improve the release from G-conjugates and even prevented the yeast from producing any acetate. Although poor in free PFTs and their Cys-precursors, both Saaz hop and pale malt (classical ingredients for premium lager beers) confirmed to be significant sources of G-conjugates (especially those of 3-sulfanylhexanol and 3-sulfanyl-4-methylpentanol). …….

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	……		……

	== ~~'''~~The Complex Case of Thiols~~'''~~ ==		== The Complex Case of Thiols ==
	'''<nowiki>https://beerandbrewing.com/the-complex-case-of-thiols/</nowiki>'''		'''<nowiki>https://beerandbrewing.com/the-complex-case-of-thiols/</nowiki>'''

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	Following additional research, the team from Sapporo has a new hypothesis. In their experiments, sensory panelists rated various aroma attributes of a solution dosed with 4MMP, scoring it two (out of four) for “tropical.” Similarly, a solution dosed with a mixture of linalool, geraniol, and citronellol scored less than two for tropical. However, when all four were blended, the tropical score jumped to a full four. (That may be what happens when brewers use Chinook because not only is it geraniol-rich, it also contains 4MMP.)		Following additional research, the team from Sapporo has a new hypothesis. In their experiments, sensory panelists rated various aroma attributes of a solution dosed with 4MMP, scoring it two (out of four) for “tropical.” Similarly, a solution dosed with a mixture of linalool, geraniol, and citronellol scored less than two for tropical. However, when all four were blended, the tropical score jumped to a full four. (That may be what happens when brewers use Chinook because not only is it geraniol-rich, it also contains 4MMP.)

	== ~~'''~~Malts~~'''~~ ==		== Malts ==
	Escarpment found that with their Thiol Libre yeast if you use pilsner malt, especially N.American pilsner, it can have an unpleasant ester. Also when ferm temps get above 22 it becomes Belgiany		Escarpment found that with their Thiol Libre yeast if you use pilsner malt, especially N.American pilsner, it can have an unpleasant ester. Also when ferm temps get above 22 it becomes Belgiany

	== ~~'''~~Thiols and Oxidation~~'''~~ ==		== Thiols and Oxidation ==
	The team at Deschutes Brewery ran a shelf life study using dry-hopped Thiolized beer in an effort to discover whether the presence of thiols had any impact on the perception of oxidation, hop flavor, and fruit flavor. What they found was that when compared to a fresh sample, dry-hopped Thiolized beer maintained its stability after two months. It decreased in sulfur character after 0 – 1 month (from BBT to 1month-old cans). It increased in fruit scoring from 0 – 2 months (from BBT to 2month-old cans).		The team at Deschutes Brewery ran a shelf life study using dry-hopped Thiolized beer in an effort to discover whether the presence of thiols had any impact on the perception of oxidation, hop flavor, and fruit flavor. What they found was that when compared to a fresh sample, dry-hopped Thiolized beer maintained its stability after two months. It decreased in sulfur character after 0 – 1 month (from BBT to 1month-old cans). It increased in fruit scoring from 0 – 2 months (from BBT to 2month-old cans).
	[[File:Deschutes Thiol Test.png\|center\|thumb\|900x900px]]		[[File:Deschutes Thiol Test.png\|center\|thumb\|900x900px]]

NomoAdmin at 08:53, 13 July 2025

2025-07-13T08:53:23Z

← Older revision		Revision as of 04:53, 13 July 2025
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	Citra and Hallertau Blanc have the highest odour unit of free 3SHA (Fermentis seminar)		Citra and Hallertau Blanc have the highest odour unit of free 3SHA (Fermentis seminar)

	[[File:~~Thiol in Hops Chart~~.png\|~~left\|thumb~~\|900x900px]]		[[File:Thiol_in_Hops_Chart.png\|frameless\|900x900px]]

NomoAdmin at 08:52, 13 July 2025

2025-07-13T08:52:52Z

← Older revision		Revision as of 04:52, 13 July 2025
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	[[File:Thiol in Hops Chart.png\|left\|thumb\|900x900px]]		[[File:Thiol in Hops Chart.png\|left\|thumb\|900x900px]]

NomoAdmin at 08:52, 13 July 2025

2025-07-13T08:52:24Z

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 __TOC__
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 == '''Malts''' ==
 Escarpment found that with their Thiol Libre yeast if you use pilsner malt, especially N.American pilsner, it can have an unpleasant ester. Also when ferm temps get above 22 it becomes Belgiany
 [[Category:Hops]]

NomoAdmin at 08:46, 13 July 2025

2025-07-13T08:46:56Z

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 * Thinking about how much ”special sauce” could be going into your DH, rather than a blind lbs / bbl benchmark.
 * Establish Odor Activity Values for various compounds, then determine how to get there with hops.
 == '''Malt and Hop as Sources of Thiol S Conjugates: Thiol-Releasing Property of Lager Yeast during Fermentation''' ==
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-== '''Trials with Thiol Yeast''' ==
+As reported in “Hops Oils & Aroma: Uncharted Waters” (Craft Beer & Brewing Magazine®, March/April 2016), a team at Sapporo Breweries in Japan conducted a study in 2012 in which they compared the compositions of monoterpene alcohols in various hops, examining the behavior of geraniol and citronellol under various hopping and hops-blend conditions. Among other things, their experiments demonstrated that the co-existence of linalool, geraniol, and citronellol could increase the perception of “citrus” in a model solution. Anecdotally, using this information, adventurous brewers combined hops high in linalool (such as Bravo or Nugget) with others rich in geraniol (for instance, Chinook) to brew beers they described as fruity, sometimes tropical. But it turns out linalool, geraniol, and citronellol may not have been totally responsible for those flavors.
-Brewed a series of 5 bbl pilot batches to understand implications of bound thiols. First renditions to determine on sensory level the contribution of precursors from grain and minimal hopping. Amazing aromatic properties but unbalanced, “hollow” profile and unstable haze.
-Tried a regular Hazy IPA recipe, not what we expected. Thiols took a back seat in the aroma, dry hop dominated & had a scrubbing effect. Complex flavor profile, could pick up the thiols on the palate. How do we front load wort with Thiol Precursors from hop products?
+== '''Malts''' ==
 [[Category:Hops]]

NomoAdmin at 08:41, 13 July 2025

2025-07-13T08:41:11Z

← Older revision		Revision as of 04:41, 13 July 2025
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	* A monoterpene alcohol with an aroma similar to citronella candles. Not thought to be found in hops, but has been detected in beer. It is believed that this compound is produced by metabolism of geraniol by yeast during fermentation.		* A monoterpene alcohol with an aroma similar to citronella candles. Not thought to be found in hops, but has been detected in beer. It is believed that this compound is produced by metabolism of geraniol by yeast during fermentation.
	~~'''SULFUR-CONTAINING COMPOUNDS'''~~

	'''SULFUR-CONTAINING COMPOUNDS'''		'''SULFUR-CONTAINING COMPOUNDS'''

NomoAdmin at 08:40, 13 July 2025

2025-07-13T08:40:51Z

← Older revision		Revision as of 04:40, 13 July 2025
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	== Thiols ==		== '''Thiols''' ==
	'''Nerol'''		'''Nerol'''

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	* A monoterpene alcohol with an aroma similar to citronella candles. Not thought to be found in hops, but has been detected in beer. It is believed that this compound is produced by metabolism of geraniol by yeast during fermentation.		* A monoterpene alcohol with an aroma similar to citronella candles. Not thought to be found in hops, but has been detected in beer. It is believed that this compound is produced by metabolism of geraniol by yeast during fermentation.
			'''SULFUR-CONTAINING COMPOUNDS'''

	'''SULFUR-CONTAINING COMPOUNDS'''		'''SULFUR-CONTAINING COMPOUNDS'''

	Sulfur compounds represent an increasingly important area of study in hop aroma science. They are difficult to detect using a traditional GC-MS and are usually found in extremely small concentrations in hops, potentially two orders of magnitude less than terpenes (ASBC). However, the human nose is excellent at detecting sulfur compounds. An example: the aroma threshold for myrcene is about 20ppb, while 4MMP (a common sulfur compound found in hops) is detectable at around 0.05ppb, or about 400 times less (ASBC)! Sulfur-containing compounds are now thought to be an integral part of the aroma profile of a beer, incentivizing brewers to harness their power in the brewing process. Common confusion surrounds the prefixes mercapto and sulfanyl, which are generally interchangeable. Using mercapto- is not now suggested by the IUPAC. However, much of previously completed research on sulfur-containing compounds use the mercapto- prefix, along with much of modern brewer parlance. In the following descriptions, the sulfanyl- prefix will be used in text, but the mercapto- abbreviation will also be listed.		Sulfur compounds represent an increasingly important area of study in hop aroma science. They are difficult to detect using a traditional GC-MS and are usually found in extremely small concentrations in hops, potentially two orders of magnitude less than terpenes (ASBC). However, the human nose is excellent at detecting sulfur compounds. An example: the aroma threshold for myrcene is about 20ppb, while 4MMP (a common sulfur compound found in hops) is detectable at around 0.05ppb, or about 400 times less (ASBC)! Sulfur-containing compounds are now thought to be an integral part of the aroma profile of a beer, incentivizing brewers to harness their power in the brewing process. Common confusion surrounds the prefixes mercapto and sulfanyl, which are generally interchangeable. Using mercapto- is not now suggested by the IUPAC. However, much of previously completed research on sulfur-containing compounds use the mercapto- prefix, along with much of modern brewer parlance. In the following descriptions, the sulfanyl- prefix will be used in text, but the mercapto- abbreviation will also be listed.
			'''Polyfunctional Thiol or Thiol'''

	'''Polyfunctional Thiol or Thiol'''		'''Polyfunctional Thiol or Thiol'''
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	'''Cold Pressed Hazy IPA'''		'''Cold Pressed Hazy IPA'''

	* · 2-Row Malt for Base, 25% malted wheat & oats make up the grist.		* 2-Row Malt for Base, 25% malted wheat & oats make up the grist.
	* · Mash Hopping with High Precursor Motueka Lot from Freestyle Hops, just 0.25 lbs / bbl.		* Mash Hopping with High Precursor Motueka Lot from Freestyle Hops, just 0.25 lbs / bbl.
	* · Whirlpool at 175, 0.75 lbs / bbl same Motueka lot.		* Whirlpool at 175, 0.75 lbs / bbl same Motueka lot.
	* · Ferment with Tropics yeast at 68 deg.		* Ferment with Tropics yeast at 68 deg.
	* · Dry Hop 2.75 lbs / bbl with 40% HBC 586, 40% El Dorado, 20% Sabro Cryo.		* Dry Hop 2.75 lbs / bbl with 40% HBC 586, 40% El Dorado, 20% Sabro Cryo.
	* · Centrifuged to less than 200 EBC		* Centrifuged to less than 200 EBC

	'''Contains No Juice Hazy IIPA'''		'''Contains No Juice Hazy IIPA'''
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	* Dry Hop 5 lbs / bbl with blend of Mosaic, Citra Cryo, Waimea & Nelson hops.		* Dry Hop 5 lbs / bbl with blend of Mosaic, Citra Cryo, Waimea & Nelson hops.

	=== ~~'''~~Takeaways – Brewing Process~~'''~~ ===		=== <u>Takeaways – Brewing Process</u> ===

	* High-Precursor hops in Mash & Whirlpool (cooled to 175)		* High-Precursor hops in Mash & Whirlpool (cooled to 175)
	* Thiol Yeast for Fermentation (Tropics used in these examples).		* Thiol Yeast for Fermentation (Tropics used in these examples).
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	* We know we’re going to get a TON of 3MH concentration from using thiol releasing yeast, focus on good hops to do the rest of the work.		* We know we’re going to get a TON of 3MH concentration from using thiol releasing yeast, focus on good hops to do the rest of the work.

	=== ~~'''~~Incorporating Thiols & Monoterpenes in Recipes~~'''~~ ===		=== <u>Incorporating Thiols & Monoterpenes in Recipes</u> ===

	* Results from VB show us that Thiols are only part of the story. Must take into account:		* Results from VB show us that Thiols are only part of the story. Must take into account:
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	After 7 days at 24 °C and additional 3 days at 4 °C, SafAle K-97 yeast reached the highest release efficiencies (up to 0.45 and 0.08% release from Cys- and Gconjugates, respectively). Significant differences were observed between yeast strains, especially in terms of the acetate ratio [released acetate/released (alcohol + acetate), varying from 0 to 80%]. This ratio was also greatly affected by wort density (higher esterification at 17 °Plato than at 15 and 12 °Plato).23 As for the nitrogen level of wort, known to greatly affect the ability of yeasts to release thiols in the oenological process (nitrogen catabolite repression of the gene for β-lyase Irc7p), the influence of this parameter has not been assessed under brewing conditions ….		After 7 days at 24 °C and additional 3 days at 4 °C, SafAle K-97 yeast reached the highest release efficiencies (up to 0.45 and 0.08% release from Cys- and Gconjugates, respectively). Significant differences were observed between yeast strains, especially in terms of the acetate ratio [released acetate/released (alcohol + acetate), varying from 0 to 80%]. This ratio was also greatly affected by wort density (higher esterification at 17 °Plato than at 15 and 12 °Plato).23 As for the nitrogen level of wort, known to greatly affect the ability of yeasts to release thiols in the oenological process (nitrogen catabolite repression of the gene for β-lyase Irc7p), the influence of this parameter has not been assessed under brewing conditions ….




	== '''Trials with Thiol Yeast''' ==		== '''Trials with Thiol Yeast''' ==
	Brewed a series of 5 bbl pilot batches to understand implications of bound thiols. First renditions to determine on sensory level the contribution of precursors from grain and minimal hopping. Amazing aromatic properties but unbalanced, “hollow” profile and unstable haze.		Brewed a series of 5 bbl pilot batches to understand implications of bound thiols. First renditions to determine on sensory level the contribution of precursors from grain and minimal hopping. Amazing aromatic properties but unbalanced, “hollow” profile and unstable haze.

	Tried a regular Hazy IPA recipe, not what we expected. Thiols took a back seat in the aroma, dry hop dominated & had a scrubbing effect. Complex flavor profile, could pick up the thiols on the palate. How do we front load wort with Thiol Precursors from hop products?		Tried a regular Hazy IPA recipe, not what we expected. Thiols took a back seat in the aroma, dry hop dominated & had a scrubbing effect. Complex flavor profile, could pick up the thiols on the palate. How do we front load wort with Thiol Precursors from hop products?

	[[File:Thiols.png\|frameless\|990x990px]]		[[File:Thiols.png\|frameless\|990x990px]]
			[[Category:Hops]]

NomoAdmin at 08:20, 13 July 2025

2025-07-13T08:20:43Z

← Older revision		Revision as of 04:20, 13 July 2025
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	__TOC__		__TOC__

	~~== Introduction ==~~
	~~== Hops ==~~
	~~== Yeast ==~~
	~~== Fermentation ==~~

← Older revision		Revision as of 22:00, 26 July 2026
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	'''Citra and Hallertau Blanc''' have the highest odour unit of free 3SHA (Fermentis seminar)		'''[[Citra]] and [[Hallertau Blanc]]''' have the highest odour unit of free 3SHA (Fermentis seminar)

	[[File:Thiol_in_Hops_Chart.png\|frameless\|900x900px]]		[[File:Thiol_in_Hops_Chart.png\|frameless\|900x900px]]
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	==== Cold Pressed Hazy IPA ====		==== Cold Pressed Hazy IPA ====
	* 2-Row Malt for Base, 25% malted wheat & oats make up the grist.		* 2-Row Malt for Base, 25% malted wheat & oats make up the grist.
	* Mash Hopping with High Precursor Motueka Lot from Freestyle Hops, just 0.25 lbs / bbl.		* Mash Hopping with High Precursor [[Motueka]] Lot from Freestyle Hops, just 0.25 lbs / bbl.
	* Whirlpool at 175, 0.75 lbs / bbl same Motueka lot.		* Whirlpool at 175, 0.75 lbs / bbl same Motueka lot.
	* Ferment with Tropics yeast at 68 deg.		* Ferment with Tropics yeast at 68 deg.
	* Dry Hop 2.75 lbs / bbl with 40% HBC 586, 40% El Dorado, 20% Sabro Cryo.		* Dry Hop 2.75 lbs / bbl with 40% [[HBC 586]], 40% [[El Dorado]], 20% [[Sabro]] Cryo.
	* Centrifuged to less than 200 EBC		* Centrifuged to less than 200 EBC

	==== Contains No Juice Hazy IIPA ====		==== Contains No Juice Hazy IIPA ====
	* 2-Row Malt for Base, 25% all wheat, incl. high protein red wheat from Mecca Grade. Mash Hopping with US Cascade Hops		* 2-Row Malt for Base, 25% all wheat, incl. high protein red wheat from Mecca Grade. Mash Hopping with US [[Cascade]] Hops
	* Whirlpool at 175, 2 Kg of Idaho 7 Full Spectrum Plasma & 0.5 lbs. / bbl Simcoe		* Whirlpool at 175, 2 Kg of [[Idaho 7]] Full Spectrum Plasma & 0.5 lbs. / bbl [[Simcoe]]
	* Ferment with Tropics yeast at 68 deg.		* Ferment with Tropics yeast at 68 deg.
	* Dry Hop 5 lbs / bbl with blend of Mosaic, Citra Cryo, Waimea & Nelson hops.		* Dry Hop 5 lbs / bbl with blend of [[Mosaic]], Citra Cryo, Waimea & [[Nelson Sauvin\|Nelson]] hops.

	=== <u>Takeaways – Brewing Process</u> ===		=== <u>Takeaways – Brewing Process</u> ===
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	== Lager Yeast and Thiols ==		== Lager Yeast and Thiols ==
	Malt and Hop as Sources of Thiol S Conjugates: Thiol-Releasing Property of Lager Yeast during Fermentation[[File:Lager thiol.png\|left\|frameless\|373x373px]]		Malt and Hop as Sources of Thiol S Conjugates: Thiol-Releasing Property of Lager Yeast during Fermentation[[File:Lager thiol.png\|left\|frameless\|373x373px]]
	ABSTRACT: The contribution of polyfunctional thiols (PFTs) to the overall flavor of a lager beer has been well documented, but their origin remains unclear. In comparison with Saccharomyces cerevisiae strains previously investigated (same conditions: 7 days at 24 °C, 3 days at 4 °C), we examined how Saccharomyces pastorianus yeasts are able to produce these PFTs from cysteinylated (Cys-) and glutathionylated (G-) conjugates. Up to 0.35% release was observed from G-conjugates against less than 0.08% for all yeasts studied so far. Lowering the wort nitrogen level and the fermentation temperature (12 °C) strongly increased the release efficiency and the ester/alcohol ratio from Cys-conjugates. However, it did not improve the release from G-conjugates and even prevented the yeast from producing any acetate. Although poor in free PFTs and their Cys-precursors, both Saaz hop and pale malt (classical ingredients for premium lager beers) confirmed to be significant sources of G-conjugates (especially those of 3-sulfanylhexanol and 3-sulfanyl-4-methylpentanol). …….		ABSTRACT: The contribution of polyfunctional thiols (PFTs) to the overall flavor of a lager beer has been well documented, but their origin remains unclear. In comparison with Saccharomyces cerevisiae strains previously investigated (same conditions: 7 days at 24 °C, 3 days at 4 °C), we examined how Saccharomyces pastorianus yeasts are able to produce these PFTs from cysteinylated (Cys-) and glutathionylated (G-) conjugates. Up to 0.35% release was observed from G-conjugates against less than 0.08% for all yeasts studied so far. Lowering the wort nitrogen level and the fermentation temperature (12 °C) strongly increased the release efficiency and the ester/alcohol ratio from Cys-conjugates. However, it did not improve the release from G-conjugates and even prevented the yeast from producing any acetate. Although poor in free PFTs and their Cys-precursors, both [[Saaz]] hop and pale malt (classical ingredients for premium lager beers) confirmed to be significant sources of G-conjugates (especially those of 3-sulfanylhexanol and 3-sulfanyl-4-methylpentanol). …….

	Yeasts. Four lager yeast strains (BRAS37, BRAS25, BRAS51a, and BRAS45; propagation in YPS liquid media at 28 °C) from the INBR UCLouvain collection (Louvain-la-Neuve, Belgium) and three active dry yeasts (SafLager S-23, SafLager W34-70, and SafLager S-189; hereinafter referred to as S23, W3470, and S189) from Fermentis Lesaffre (Marcq-en-Barœul, France) were used for fermentation trials …		Yeasts. Four lager yeast strains (BRAS37, BRAS25, BRAS51a, and BRAS45; propagation in YPS liquid media at 28 °C) from the INBR UCLouvain collection (Louvain-la-Neuve, Belgium) and three active dry yeasts (SafLager S-23, SafLager W34-70, and SafLager S-189; hereinafter referred to as S23, W3470, and S189) from Fermentis Lesaffre (Marcq-en-Barœul, France) were used for fermentation trials …
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	As reported in “Hops Oils & Aroma: Uncharted Waters” (Craft Beer & Brewing Magazine®, March/April 2016), a team at Sapporo Breweries in Japan conducted a study in 2012 in which they compared the compositions of monoterpene alcohols in various hops, examining the behavior of geraniol and citronellol under various hopping and hops-blend conditions. Among other things, their experiments demonstrated that the co-existence of linalool, geraniol, and citronellol could increase the perception of “citrus” in a model solution. Anecdotally, using this information, adventurous brewers combined hops high in linalool (such as Bravo or Nugget) with others rich in geraniol (for instance, Chinook) to brew beers they described as fruity, sometimes tropical. But it turns out linalool, geraniol, and citronellol may not have been totally responsible for those flavors.		As reported in “Hops Oils & Aroma: Uncharted Waters” (Craft Beer & Brewing Magazine®, March/April 2016), a team at Sapporo Breweries in Japan conducted a study in 2012 in which they compared the compositions of monoterpene alcohols in various hops, examining the behavior of geraniol and citronellol under various hopping and hops-blend conditions. Among other things, their experiments demonstrated that the co-existence of linalool, geraniol, and citronellol could increase the perception of “citrus” in a model solution. Anecdotally, using this information, adventurous brewers combined hops high in linalool (such as [[Bravo]] or [[Nugget]]) with others rich in geraniol (for instance, [[Chinook]]) to brew beers they described as fruity, sometimes tropical. But it turns out linalool, geraniol, and citronellol may not have been totally responsible for those flavors.