Study of the influence of hop polyphenols on the sensory stability of lager beer
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F22%3AN0000023" target="_blank" >RIV/60193697:_____/22:N0000023 - isvavai.cz</a>
Result on the web
<a href="https://link.springer.com/article/10.1007/s00217-021-03900-0" target="_blank" >https://link.springer.com/article/10.1007/s00217-021-03900-0</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s00217-021-03900-0" target="_blank" >10.1007/s00217-021-03900-0</a>
Alternative languages
Result language
angličtina
Original language name
Study of the influence of hop polyphenols on the sensory stability of lager beer
Original language description
Improving the sensory stability of beer is still a motivating challenge for brewing research Some hop constituents, polyphenols and alpha-acids are considered to be substances that can slow the aging process of beer due to their antiradical and metal chelating properties. In pilot brewing experiments (200 l), with a variable dose of polyphenols (five hop varieties and CO2 extract), at a constant dose of alpha-acids, the effect on carbonyl formation and flavour deterioration of 12% pale lager beer during aging was investigated. The results showed the inter-relationships between the dose of hop polyphenols during wort boiling, the antioxidant status of beer evaluated by RC-DCPI and ARA-DPPH methods, suppression of the formation of both Strecker aldehydes and unsaturated carbonyls derived from fatty acids and off-flavours associated with beer aging. A significant effect of aromatic hop varieties with a high polyphenols/alpha-acids ratio on the deceleration of sensory aging of pale lager was demonstrated.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
European Food Research and Technology
ISSN
1438-2377
e-ISSN
1438-2385
Volume of the periodical
248
Issue of the periodical within the volume
2
Country of publishing house
US - UNITED STATES
Number of pages
10
Pages from-to
533-542
UT code for WoS article
000714840500001
EID of the result in the Scopus database
2-s2.0-85118565586