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Mozny M, Trnka M, Vlach V, Zalud Z, Cejka T, Hajkova L, Potopova V, Semenov MA, Semeradova D, Büntgen U. Climate-induced decline in the quality and quantity of European hops calls for immediate adaptation measures. Nat Commun 2023; 14:6028. [PMID: 37816707 PMCID: PMC10564787 DOI: 10.1038/s41467-023-41474-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2023] [Accepted: 09/06/2023] [Indexed: 10/12/2023] Open
Abstract
A recent rise in the global brewery sector has increased the demand for high-quality, late summer hops. The effects of ongoing and predicted climate change on the yield and aroma of hops, however, remain largely unknown. Here, we combine meteorological measurements and model projections to assess the climate sensitivity of the yield, alpha content and cone development of European hops between 1970 and 2050 CE, when temperature increases by 1.4 °C and precipitation decreases by 24 mm. Accounting for almost 90% of all hop-growing regions, our results from Germany, the Czech Republic and Slovenia show that hop ripening started approximately 20 days earlier, production declined by almost 0.2 t/ha/year, and the alpha content decreased by circa 0.6% when comparing data before and after 1994 CE. A predicted decline in hop yield and alpha content of 4-18% and 20-31% by 2050 CE, respectively, calls for immediate adaptation measures to stabilize an ever-growing global sector.
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Affiliation(s)
- Martin Mozny
- Global Change Research Institute of the Czech Academy of Sciences, 60300, Brno, Czechia.
- Czech University of Life Sciences Prague, 16500, Prague, Czechia.
- Czech Hydrometeorological Institute, 14306, Prague, Czechia.
| | - Miroslav Trnka
- Global Change Research Institute of the Czech Academy of Sciences, 60300, Brno, Czechia
| | - Vojtech Vlach
- Czech Hydrometeorological Institute, 14306, Prague, Czechia
- Department of Physical Geography and Geoecology, Faculty of Science, Charles University, 12800, Prague, Czechia
| | - Zdenek Zalud
- Global Change Research Institute of the Czech Academy of Sciences, 60300, Brno, Czechia
| | - Tomas Cejka
- Global Change Research Institute of the Czech Academy of Sciences, 60300, Brno, Czechia
| | - Lenka Hajkova
- Czech Hydrometeorological Institute, 14306, Prague, Czechia
| | - Vera Potopova
- Global Change Research Institute of the Czech Academy of Sciences, 60300, Brno, Czechia
- Czech University of Life Sciences Prague, 16500, Prague, Czechia
| | | | - Daniela Semeradova
- Global Change Research Institute of the Czech Academy of Sciences, 60300, Brno, Czechia
| | - Ulf Büntgen
- Global Change Research Institute of the Czech Academy of Sciences, 60300, Brno, Czechia
- Department of Geography, University of Cambridge, Cambridge, CB23EN, UK
- Swiss Federal Research Institute (WSL), 8903, Birmensdorf, Switzerland
- Department of Geography, Faculty of Science, Masaryk University, 61300, Brno, Czechia
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Féchir M, Weaver G, Roy C, Shellhammer TH. Exploring the Regional Identity of Cascade and Mosaic® Hops Grown at Different Locations in Oregon and Washington. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2089010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
| | | | - Curtis Roy
- Yakima Chief Hops, Yakima, WA, 98902, U.S.A
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3
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Stokholm A, Van Simaeys K, Gallagher A, Weaver G, Shellhammer TH. Investigating the Effect of Farm Management, Soil, and Climate on Hop Diastatic Potential. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1977902] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Arnbjørn Stokholm
- Deptartment of Food Science and Technology, Oregon State University, Corvallis, OR, U.S.A
| | - Karli Van Simaeys
- Deptartment of Food Science and Technology, Oregon State University, Corvallis, OR, U.S.A
| | | | | | - Thomas H. Shellhammer
- Deptartment of Food Science and Technology, Oregon State University, Corvallis, OR, U.S.A
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Rodrigues Arruda T, Fontes Pinheiro P, Ibrahim Silva P, Campos Bernardes P. Exclusive Raw Material for Beer Production? Addressing Greener Extraction Techniques, the Relevance, and Prospects of Hops (Humulus lupulus L.) for the Food Industry. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02716-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Van Simaeys KR, Féchir M, Gallagher A, Stokholm A, Weaver G, Shellhammer TH. Examining Chemical and Sensory Differences of New American Aroma Hops Grown in the Willamette Valley, Oregon. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1968271] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
| | - Michael Féchir
- Food Science and Technology, Oregon State University, Corvallis, OR, U.S.A
| | | | - Arnbjørn Stokholm
- Food Science and Technology, Oregon State University, Corvallis, OR, U.S.A
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6
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Su X, Yin Y. Aroma characterization of regional Cascade and Chinook hops (Humulus lupulus L.). Food Chem 2021; 364:130410. [PMID: 34237617 DOI: 10.1016/j.foodchem.2021.130410] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 06/01/2021] [Accepted: 06/16/2021] [Indexed: 11/17/2022]
Abstract
Aroma compounds in Cascade and Chinook hops harvested from multiple Virginia locations were identified by gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and aroma extract dilution analysis (AEDA). Selected aroma compounds were quantitated by combination of stable isotope dilution analysis (SIDA) and standard addition method (SAM). A total of 33 aroma-active compounds were detected in five samples with β-myrcene, methyl octanoate, geraniol and linalool being the predominant compounds based on their high flavor dilution (FD) factors and odor activity values (OAVs). L-Calamenene and germacrene B was the major characteristic component unique to Cascade and Chinook variety, respectively. Principal component analysis (PCA) showed distinctive aroma profiles for all samples except for Blacksburg and Petersburg Cascade. Hierarchical cluster analysis (HCA) reflected the higher contents of most aroma-active compounds in Meadowview Cascade and Chinook when compared to their counterparts. The significant variations suggested the potential influences of environmental factors and agronomic practices on hop aroma quality.
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Affiliation(s)
- Xueqian Su
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington Street SW, Blacksburg, VA 24061, USA.
| | - Yun Yin
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington Street SW, Blacksburg, VA 24061, USA.
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7
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Gülcü M, Ghafoor K, Al‐Juhaimi F, Özcan MM, Uslu N, Babiker EE, Ahmed IAM, Azmi IU. Effect of grape (
Vitis
vinifera
L.) varieties and harvest periods on bioactive compounds, antioxidant activity, phenolic composition, mineral contents, and fatty acid compositions of
Vitis
leave and oils. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14890] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Mehmet Gülcü
- Ministry of Agriculture and Forestry Food Control Laboratory Directorate Balıkesir Turkey
| | - Kashif Ghafoor
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Fahad Al‐Juhaimi
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Mehmet Musa Özcan
- Department of Food Engineering Faculty of Agriculture University of Selçuk Konya Turkey
| | - Nurhan Uslu
- Department of Food Engineering Faculty of Agriculture University of Selçuk Konya Turkey
| | - Elfadıl E. Babiker
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Ichsan Ulil Azmi
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
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Schuina GL, Quelhas JOF, Carvalho GBM, Del Bianchi VL. Use of carqueja (
Baccharis trimera
(Less.) DC. Asteraceae) as a total substitute for hops in the production of lager beer. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14730] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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9
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Barton A, Hayward L, Richardson CD, McSweeney MB. Use of different panellists (experienced, trained, consumers and experts) and the projective mapping task to evaluate white wine. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103900] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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10
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SCHUINA GL, QUELHAS JOF, CASTILHOS MBMD, CARVALHO GBMD, DEL BIANCHI VL. Alternative production of craft lager beers using artichoke (Cynara scolymus L.) as a hops substitute. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.35318] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Cai L, Brennan CS, Yang H, Li W, Zhao H. Evolution of oxidative and structural characteristics of proteins, especially lipid transfer protein 1 (LTP1) in beer during forced‐ageing. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14250] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Linfei Cai
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln7464Canterbury New Zealand
| | - Huirong Yang
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Wanying Li
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Haifeng Zhao
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
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13
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Investigating caloric values and consumers' perceptions of Nova Scotia rosé wines. Food Res Int 2019; 127:108761. [PMID: 31882087 DOI: 10.1016/j.foodres.2019.108761] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2019] [Revised: 10/15/2019] [Accepted: 10/17/2019] [Indexed: 10/25/2022]
Abstract
In Nova Scotia, Canada, wine production has been increasing, yet little research has been done to identify and classify the sensory properties of Nova Scotia (NS) rosé wines. The first objective of this study was to identify the attributes consumers use to describe NS rosé wines. The second aim was to identify if presenting caloric labels on wine bottles would impact consumers' sensory perception. The first trial asked consumers (n = 85) to use projective mapping (PM) and ultra-flash profiling (UFP) to describe NS rosé wines (n = 8). In the second trial, consumers (n = 260) were asked to complete a check-all-that-apply (CATA) questionnaire, using the most frequently cited attributes from the PM and UFP trial, and to score their liking on 9-point hedonic scales (n = 4). Each wine was evaluated without a label and with each of the four fabricated caloric values, low (15 Calories), normal (100 Calories), high (180 Calories), and highest (240 Calories) per one serving. The projective mapping trial found that there were two main categories of rosé wines identified by consumers, those with fruit flavour and those lacking in fruit flavour. The penalty analysis from the consumer trial demonstrated that fruit attributes drove consumer liking of rosé wine. The consumer trial also displayed no significant difference between the caloric value and liking of rosé wines, even when the results were separated based on gender. Therefore, the findings support that the disclosure of caloric values on bottles will not influence consumers' sensory perceptions of wine. For future research, complete nutrition labels and not just calories alone should be used to determine their effect on consumers' perceptions.
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14
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Smith AM, McSweeney MB. Partial projective mapping and ultra‐flash profile with and without red light: A case study with white wine. J SENS STUD 2019. [DOI: 10.1111/joss.12528] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Amy M. Smith
- School of Nutrition and DieteticsAcadia University Wolfville Nova Scotia Canada
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