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%2F60193697%3A_____%2F12%3A%230000711" target="_blank" >RIV/60193697:_____/12:#0000711 - isvavai.cz</a>

Výsledek na webu

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

Changes in the content and composition of hop secondary metabolites during storage are reflected in beer quality and in the economics of beer production. A 12-month storage experiment with T90 pellets of four hop varieties showed different dynamics of hop aging in relation to both storage conditions and hop variety. Negligible effects on the ?- and ?-acids were detected during storage without air access at +2°C. Storage at +20°C resulted in a final loss of 20?25% ?-acids, but the content of ?-acids didnot change significantly. Large decreases in ?-acids (64?88%) and in ?-acids (51?83%) were found in hops stored with access to air at +20°C. The rate of decline accelerated markedly after 6 months of storage. In terms of hop resin changes, Premiant and Sládek were the most and the least stable varieties, respectively. After 12 months, the content of the total polyphenols and flavonoids decreased by 30?40% and by 20?30%, respectively, irrespective of storage conditions. The rate of declin

Název v anglickém jazyce

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

Popis výsledku anglicky

Changes in the content and composition of hop secondary metabolites during storage are reflected in beer quality and in the economics of beer production. A 12-month storage experiment with T90 pellets of four hop varieties showed different dynamics of hop aging in relation to both storage conditions and hop variety. Negligible effects on the ?- and ?-acids were detected during storage without air access at +2°C. Storage at +20°C resulted in a final loss of 20?25% ?-acids, but the content of ?-acids didnot change significantly. Large decreases in ?-acids (64?88%) and in ?-acids (51?83%) were found in hops stored with access to air at +20°C. The rate of decline accelerated markedly after 6 months of storage. In terms of hop resin changes, Premiant and Sládek were the most and the least stable varieties, respectively. After 12 months, the content of the total polyphenols and flavonoids decreased by 30?40% and by 20?30%, respectively, irrespective of storage conditions. The rate of declin

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 of the Institute of Brewing

ISSN

0046-9750

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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