Biotransformation of Geraniol by Different Strains of Yeast

Molecules such as monoterpene alcohols, esters, thiols, and aldehydes in varying concentration contribute to the distinct flavor profiles sought after in the production of beer. A column of Northern Brewer hops, alumina, and sodium sulfate was used for the extraction of monoterpene alcohols. Base line concentrations of geraniol citronellol, citronyl acetate, and geranyl acetate in Northen Brewer hops were measured via GC/MS. Rough concentrations determined from quantitative test will be used in further work regarding the biotransformation during fermentation by different strains of yeast