The project led by Dr Julieta Burini and her colleagues in Argentina and Germany examines the influence of hops on yeast cell proliferation. Building on previous findings that showed increased yeast growth in the presence of hops, the research aims to identify which hop constituents are responsible for this effect and to what extent hops could contribute to more efficient production of pitching yeast in the food industry.
Christoph Neugrodda’s research focuses on the impact of hop products on the sensory properties of non-alcoholic beers. In particular, the project investigates how protein- and polyphenol-rich hop fractions affect fullness and mouthfeel. Using tribological methods, interactions between the tongue and palate are simulated in order to objectively measure changes in friction and mouthfeel. The underlying assumption is that bitter compounds, polyphenols and proteins can positively influence the sensory profile.
Since 2007, BarthHaas Grants have been awarded annually to support research projects at universities and scientific institutions. In many cases, the funding serves as seed financing for further research that is subsequently continued with public funding. The programme aims to support scientific work related to hops and to foster exchange with early-career researchers.
