Hop beta acids – from cones to beer

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F19%3AN0000138" target="_blank" >RIV/60193697:_____/19:N0000138 - isvavai.cz</a>

Alternative codes found

RIV/14864347:_____/19:N0000018

Result on the web

<a href="http://dx.doi.org/10.17660/ActaHortic.2019.1236.3" target="_blank" >http://dx.doi.org/10.17660/ActaHortic.2019.1236.3</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17660/ActaHortic.2019.1236.3" target="_blank" >10.17660/ActaHortic.2019.1236.3</a>

Result language

angličtina

Original language name

Hop beta acids – from cones to beer

Original language description

Hops contain a considerable amount of beta acids, 3-10% w/w depending on cultivar. The most important property of beta acids that determines their behavior in the course of the brewing process is oxidation initiated by airborne oxygen. Oxidation of hop beta acids occurs during natural ageing. Decomposition products, soluble in water, showing distinctive bitterness in beer arise during oxidative decomposition of beta acids. Hulupones, hulupinic acid, minority epoxy-hulupones and some cyclic products were found in beers exclusively hopped by pre-oxidized pure beta acids. Beer bitterness brought about by oxidized beta acids is not unpleasant or clinging. Analytical bitterness of beer hopped with alpha acids showed that bittering intensity beta acids oxidation products achieve approximately 35-40% rel. of iso-alpha acids. Pure beta acids added to the wort show practically no bitterness in beer. Probably due to their low solubility in boiling wort and by minimal formation of bitter decomposition products because of negligible concentration of dissolved oxygen. Presence of oxidation products of beta acids in aged hops contributes to the phenomena of bittering power declining un-proportionally to the reduction of alpha acid content. Beers made of aged hops have comparable sensorial and analytical bitterness in comparison with beers hopped by fresh hops. Bittering potential of beta acids is more distinctive in aroma hops with a high content of beta acids.

Czech name

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Czech description

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Type

D - Article in proceedings

CEP classification

—

OECD FORD branch

40105 - Horticulture, viticulture

Project

<a href="/en/project/QI91B227" target="_blank" >QI91B227: Significance of hop beta acids for Czech beers</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2019

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

Proceedings of IV International Humulus Symposium

ISBN

9789462612341

ISSN

0567-7572

e-ISSN

—

Number of pages

8

Pages from-to

15-22

Publisher name

International Society for Horticultural Science

Place of publication

Leuven, Belgie

Event location

Yakima, Washington (USA)

Event date

Aug 4, 2015

Type of event by nationality

WRD - Celosvětová akce

UT code for WoS article

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