Abstract
Hop-derived terpenes are important contributors to craft ale aroma because they provide citrus, floral, herbal, and resinous notes that can change during fermentation and storage. This study investigates the impact of hop-derived terpenes on aroma persistence in craft ale fermentation. Controlled fermentations were prepared using selected hop additions with defined terpene profiles under fixed wort composition, yeast strain, pitching rate, oxygenation, and temperature conditions. Linalool, geraniol, myrcene, citronellol, terpene retention, ester interaction, dissolved oxygen, attenuation, turbidity, and sensory aroma intensity were evaluated. The results show that oxygenated terpenes such as linalool and geraniol showed better aroma persistence than highly volatile terpene hydrocarbons. Yeast activity transformed selected terpene compounds and influenced final aroma balance. Oxygen exposure during fermentation and conditioning accelerated terpene loss. The study demonstrates that craft ale aroma persistence depends on hop selection, yeast interaction, oxygen control, and conditioning management throughout production.