Static or dynamic dry.hopping of beer: a comparison of analytical and sensory beer profiles

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F24%3AN0000006" target="_blank" >RIV/60193697:_____/24:N0000006 - isvavai.cz</a>

Result on the web

<a href="https://link.springer.com/article/10.1007/s00217-023-04379-7" target="_blank" >https://link.springer.com/article/10.1007/s00217-023-04379-7</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s00217-023-04379-7" target="_blank" >10.1007/s00217-023-04379-7</a>

Result language

angličtina

Original language name

Static or dynamic dry.hopping of beer: a comparison of analytical and sensory beer profiles

Original language description

Dry-hopping is widely used by breweries of all sizes to achieve an intense hop aroma. Static (5-day) and dynamic (120-min) dry-hopping was compared in single variety pale lager brews. GC/MS was used to monitor the extraction kinetics of hop volatiles during the process. The hop-related aroma and bitterness profiles of the final beers were evaluated. The dynamic procedure resulted in a higher concentration of some hop volatiles, hop α-acids, and polyphenols in beer. The bitterness profile of the beer did not differ significantly. The maximum yield of hop volatiles was obtained in 2 days of the static process. The concentration of volatiles increased during the entire time of the dynamic process. The hop-related aromas intensity profile in beer depended on the dry-hopping method in combination with the hop variety. Multiple factor analysis (MFA) of the normalized data of volatiles concentrations and hop-derived aroma scores from the final beers revealed a relationship between some volatiles and hoppy, citrus and herbal attributes, and in general a higher volatile concentration and aroma intensity were observed with dynamic dry-hopping. The benefits of the dynamic dry-hopping approach can be higher yields of some hop volatiles, shorter time, and better process control. For both methods, it is necessary to adjust the contact time to create a certain aroma profile associated with hops.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40401 - Agricultural biotechnology and food biotechnology

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2024

Confidentiality

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

Name of the periodical

European Food Research and Technology

ISSN

1438-2377

e-ISSN

1438-2385

Volume of the periodical

250

Issue of the periodical within the volume

1

Country of publishing house

US - UNITED STATES

Number of pages

12

Pages from-to

213-224

UT code for WoS article

001077431300002

EID of the result in the Scopus database

2-s2.0-85173070011