The effect of hop beta acids oxidation products on beer bitterness

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F13%3A%230000816" target="_blank" >RIV/60193697:_____/13:#0000816 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/14864347:_____/13:#0000514

Výsledek na webu

<a href="http://kvasnyprumysl.cz/en/journal/2013/10-11" target="_blank" >http://kvasnyprumysl.cz/en/journal/2013/10-11</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The effect of hop beta acids oxidation products on beer bitterness

Popis výsledku v původním jazyce

Instability and tendency to oxidation depending on conditions is a dominant property of hop beta acids. This property has an impact on both the hop storage and the beer brewing process. Approximately one half of the amount decomposes in the air at room temperature in the course of one month. After 6 months the rate of degradation is more than 90%. The dynamics of the decomposition is much slower in leaf hops, primarily during the first 6 months of storage. Changes of beta acids during ageing explain whythe bittering potential of old hops does not decline proportionally to the alpha acid loss. A large share of degradation products are formed by cyclization of prenyl side chains of beta acids (tricyclolupulones and hydroxytricyclolupulones). Beers hopped by oxidation products of beta acids at the rate of 20g/hl showed distinct sensorial bitterness that was not unpleasant and clinging. The bittering potential of oxidation products of beta acids reaches approximately 35?40% of the bittern

Název v anglickém jazyce

The effect of hop beta acids oxidation products on beer bitterness

Popis výsledku anglicky

Instability and tendency to oxidation depending on conditions is a dominant property of hop beta acids. This property has an impact on both the hop storage and the beer brewing process. Approximately one half of the amount decomposes in the air at room temperature in the course of one month. After 6 months the rate of degradation is more than 90%. The dynamics of the decomposition is much slower in leaf hops, primarily during the first 6 months of storage. Changes of beta acids during ageing explain whythe bittering potential of old hops does not decline proportionally to the alpha acid loss. A large share of degradation products are formed by cyclization of prenyl side chains of beta acids (tricyclolupulones and hydroxytricyclolupulones). Beers hopped by oxidation products of beta acids at the rate of 20g/hl showed distinct sensorial bitterness that was not unpleasant and clinging. The bittering potential of oxidation products of beta acids reaches approximately 35?40% of the bittern

Druh

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

CEP obor

CB - Analytická chemie, separace

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

2013

Kód důvěrnosti údajů

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

Název periodika

Kvasný průmysl

ISSN

0023-5830

e-ISSN

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Svazek periodika

59

Číslo periodika v rámci svazku

10-11

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

7

Strana od-do

306-312

Kód UT WoS článku

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EID výsledku v databázi Scopus

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