skatopties kādam aromātam
MYRCENE - http://beerlegends.com/myrcene-oil
To the smell it has tones of grapes, peaches, vanilla, wine and is balsamic like. While at the same time the odor comes off as woody, green, herbaceous, and peppery. The fragrance is subdued to minimal levels with heat, and this prevents it from remaining prevalent after a boil or mash.
The flavor somewhat matches its fragrance and will be orange-like and citrusy, with an earthy, even metallic flavor. With a boiling temperature of 147 degrees F, its flavor dissipates in much the same way as it's fragrance with high temperatures.
Myrcene And Brewing
Myrcene impacts both the flavor and the aroma of beer. Due to its degradation of both of these qualities with heat, hops with high myrcene volume is commonly added during the final minutes of a boil, or is used for dry hopping in order to preserve its potency. Although the volume of this oil is generally not labeled on packaging, you can use the guide below to help in selecting the right variates of hops for experimenting in your brew.
HUMULENE - http://beerlegends.com/humulene-oil
Humulene’s aroma is robust on the senses and carries woody, earthy, and herbal character. Oxidation degrades its essence rapidly, and storing in air tight refridgerated packaging increases its storability.
Humulene is not closely related to bitterness. It provides much more to the woody organic flavor of a beer. It is linked to the spice in coriander, and thus produce a spicy flavor over long boils or mash.
Humulene in Brewing
Humulene has a relatively high boiling point (210 degrees F). With the high boiling point, and its high aromatic qualities, high-humulene hops are ideal for late additions to the boil. This gives them the opportunity to dissolve into the wort, and at the same time maintain their herbaceous fragrance. Below is a list of hops varieties ordered by their humulene content.
CARYOPHYLLENE - http://beerlegends.com/caryophyllene-oil
Caryophyllene’s fragrance is obvious when you split open a hops cone and has essence of a dry woody, spicy, earthy bouquet. Its smell can be sweet, and its link with the clove plant becomes apparent when you compare the two. Caryophyllene provides a lot to the character to what we know as ‘hoppy’ aroma. The fragrance oxidizes quickly when exposed to oxygen, and this diminishing return for the senses is evident when handling older or aged hops cones.
Caryophyllene is used in many foods, and contributes a strong dry wood, pepper, and earthy spice flavor. It is a colorless to pale yellow liquid and tones of citrus may come to the finish. Caryophyllene’s herbal character contributes to the finished beer, and boiling accentuates the flavor.
FARNESENE - http://beerlegends.com/farnesene-oil
Farnesene's fragrance has been compared to that of magnolia flowers and having citrusy notes with green, woody, vegetative odor with hints of lavender. Its contribution to beer is significant for aromatic qualities.
It adds essence of herbs and organic wood-like offsets. This characteristic makes it a great supplement in teas and juices.
Farnesene and Brewing
High farnesene levels are favorable for both aroma and flavor in brewing. Farnesene deterioates rapidly with oxidation and can be preserved by sealed refrigerated storage. Farnesene's influence on aroma is worthy of displaying its oil volume composition on packaging, but this is not generally the case. Hops with farnesene are more appropriate for late additions to the boil, and dry hopping.