Assessment of changes in hop resins and polyphenols during long-term storage

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F14864347%3A_____%2F12%3A%230000398" target="_blank" >RIV/14864347:_____/12:#0000398 - isvavai.cz</a>

Výsledek na webu

<a href="http://onlinelibrary.wiley.com/doi/10.1002/jib.40/full" target="_blank" >http://onlinelibrary.wiley.com/doi/10.1002/jib.40/full</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1002/jib.40" target="_blank" >10.1002/jib.40</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Assessment of changes in hop resins and polyphenols during long-term storage

Popis výsledku v původním jazyce

A twelve-month storage experiment with pellets T90 of four hop varieties showed different dynamics of hop ageing in relation to both the storage conditions and the variety. Negligible effects on the alpha and beta acids and the hop storage index (HSI) were detected during storage without air access at a temperature of +2 °C. Storage under anaerobic conditions at 20 °C resulted in a loss of 20?25% alpha acids after one year. The content of beta acids did not change significantly under the same storage conditions. Large decreases of alpha and beta acid contents by 64?88 % and 51?83 %, respectively, were found in hops stored in the access to air in the dark at a temperature of 20 °C. The rate of alpha and beta bitter acids decline accelerated markedly after 6 months of storage. Sládek was the least stable variety under all types of storage conditions. After 12 months, the content of total polyphenols and flavonoids considerably decreased by 30?40% and 20?30% resp. independently upon stora

Název v anglickém jazyce

Assessment of changes in hop resins and polyphenols during long-term storage

Popis výsledku anglicky

A twelve-month storage experiment with pellets T90 of four hop varieties showed different dynamics of hop ageing in relation to both the storage conditions and the variety. Negligible effects on the alpha and beta acids and the hop storage index (HSI) were detected during storage without air access at a temperature of +2 °C. Storage under anaerobic conditions at 20 °C resulted in a loss of 20?25% alpha acids after one year. The content of beta acids did not change significantly under the same storage conditions. Large decreases of alpha and beta acid contents by 64?88 % and 51?83 %, respectively, were found in hops stored in the access to air in the dark at a temperature of 20 °C. The rate of alpha and beta bitter acids decline accelerated markedly after 6 months of storage. Sládek was the least stable variety under all types of storage conditions. After 12 months, the content of total polyphenols and flavonoids considerably decreased by 30?40% and 20?30% resp. independently upon stora

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/QI91B227" target="_blank" >QI91B227: Význam beta-kyselin chmele pro české pivo</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2012

Kód důvěrnosti údajů

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

Název periodika

Journal Institute of Brewing

ISSN

2050-0416

e-ISSN

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Svazek periodika

118

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

11

Strana od-do

269-279

Kód UT WoS článku

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EID výsledku v databázi Scopus

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