Stability of hop beta acids and their decomposition products during natural ageing

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F13%3A%230000824" target="_blank" >RIV/60193697:_____/13:#0000824 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/14864347:_____/13:#0000506

Výsledek na webu

<a href="http://www.actahort.org/members/showpdf?booknrarnr=1010_26" target="_blank" >http://www.actahort.org/members/showpdf?booknrarnr=1010_26</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Stability of hop beta acids and their decomposition products during natural ageing

Popis výsledku v původním jazyce

Instability and tendency to oxidation depending to conditions is a dominant property of hop beta acids. Mentioned property has an impact both on hop storage and beer brewing process. Approximately half amount decomposes at room temperature under open airconditions in the course of one month. After 6 months the rate of degradation is more than 90%. Dynamics of decomposition is much slower in leaf hops, primarily during first 6 months of storage. Beers hopped by partially oxidized beta acids showed perceptible sensorial bitterness. Bitterness was pleasant and not clinging. Changes of beta acids in the course of ageing explain that bittering potential of old hops does not declines proportionally to alpha acid loss. A large share of degradation products are formed by cyclization of prenyl side chains of beta acids as arises from mass spectra analysis (tricyclolupulones and hydroxytricyclolupulones). Comparison of decomposition products mass spectra emerging during natural ageing and labor

Název v anglickém jazyce

Stability of hop beta acids and their decomposition products during natural ageing

Popis výsledku anglicky

Instability and tendency to oxidation depending to conditions is a dominant property of hop beta acids. Mentioned property has an impact both on hop storage and beer brewing process. Approximately half amount decomposes at room temperature under open airconditions in the course of one month. After 6 months the rate of degradation is more than 90%. Dynamics of decomposition is much slower in leaf hops, primarily during first 6 months of storage. Beers hopped by partially oxidized beta acids showed perceptible sensorial bitterness. Bitterness was pleasant and not clinging. Changes of beta acids in the course of ageing explain that bittering potential of old hops does not declines proportionally to alpha acid loss. A large share of degradation products are formed by cyclization of prenyl side chains of beta acids as arises from mass spectra analysis (tricyclolupulones and hydroxytricyclolupulones). Comparison of decomposition products mass spectra emerging during natural ageing and labor

Druh

D - Stať ve sborníku

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

2013

Kód důvěrnosti údajů

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

Název statě ve sborníku

Proceedings of theThird International Humulus Symposium, Acta Horticulturae No. 1010

ISBN

978-90-6605-696-1

ISSN

0567-7572

e-ISSN

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Počet stran výsledku

10

Strana od-do

221-230

Název nakladatele

International Society for Horticultural Science

Místo vydání

Belgium

Místo konání akce

Žatec,ČR

Datum konání akce

1. 1. 2012

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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