Abstract
Dry-hopped ale conditioning is strongly affected by hop aroma retention because volatile compounds can be lost through oxidation, yeast adsorption, sedimentation, and packaging exposure. This study evaluates hop aroma retention during dry-hopped ale conditioning. Ale samples were dry-hopped under controlled contact time, temperature, hop dosage, and dissolved oxygen conditions, followed by conditioning and storage assessment. Linalool, geraniol, myrcene, citronellol, total hop oil content, turbidity, dissolved oxygen, bitterness perception, and sensory aroma intensity were measured. The results show that moderate conditioning preserved floral and citrus aroma more effectively than extended conditioning. Longer conditioning increased hop compound adsorption onto yeast and particulate matter, reducing volatile intensity. Oxygen exposure accelerated aroma loss and increased stale flavour notes. The study demonstrates that hop aroma retention depends on balancing extraction, conditioning time, yeast contact, and oxygen control. Proper dry-hop management improves aroma persistence, flavour freshness, and consistency in finished ale.