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Contents:
Re: Hop Aroma Predictor ("\\-s@roadrunner.com")
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Date: Thu, 04 Nov 2010 05:40:17 -0400
From: "\\-s at roadrunner.com" <"\\-s"@roadrunner.com>
Subject: Re: Hop Aroma Predictor
AJ mentions hop aroma prediction and also the bitterness formulae ..
About Tinseth et al ...
> The model isn't perfect by any
> means. One can predict hopping levels to perhaps 5 IBU provided the
I have a feeling that some of these IBU approximations contain
terms that can't really match any physical process. They are
rather "seat of the pants". OTOH given that the average brewer
doesn't have access to UV aborption measurement and also
doesn't know the AA content of his (aging) hops to within 10%
it falls in the "good enough" category.
WRT to aroma, I recall reading a paper by a French researcher,
(?for the fragrance industry?) perhaps 7-8 years ago who was
arguing that a gas chromatography did in the early phase extract
exactly the components that were likely to have an olfactory
impact. So perhaps looking for early peak sums on a GC might
correspond to extent of hops aroma. May need to correct for
some of the obvious beer volatiles. It may be a way to
collect data needed to develop an aroma formula.
-S
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End of HOMEBREW Digest #5760, 11/04/10
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