Abstract
Hops (Humulus lupulus) have been used in alcoholic beverages for centuries to enhance the aroma and provide a bitter flavor. The rise of homebrewing and craft beers has provided a resurgence of interest in understanding ideal hop usage. While hopped beer is well known and understood, the medieval drink Mead is gaining in popularity and is relatively not as well known. The aroma characteristics of commonly used hops are widely known, but much less is understood about the aroma effects in meads. This study aims to provide information on Volatile Organic Compounds (VOCs), which make up the aroma of the drink, found in the Head Space (HS) of six different homebrewed meads: S. cerevisiae, S. cerevisiae with Citra hops, S. cerevisiae with Williamette hops, S. bayanus, S. bayanus with Citra hops, S. bayanus with Williamette Hops.Additionally, common strains of Baker's (S. cerevisiae) and Wine (S. bayanus) yeast have been used to produce commercially lucrative food and drink products. Despite their heavy usage, a great deal remains to be understood how the fermentation pathway can be maximized. The emergence of RNA‐seq allows for rapid detection of changes in RNA during fermentation. This study aims to explore changes in gene expression of the aforementioned yeast during fermentation conditions mimicking that of mead.
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