Hop beta acids – from cones to beer

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F19%3AN0000138" target="_blank" >RIV/60193697:_____/19:N0000138 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/14864347:_____/19:N0000018

Výsledek na webu

<a href="http://dx.doi.org/10.17660/ActaHortic.2019.1236.3" target="_blank" >http://dx.doi.org/10.17660/ActaHortic.2019.1236.3</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17660/ActaHortic.2019.1236.3" target="_blank" >10.17660/ActaHortic.2019.1236.3</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Hop beta acids – from cones to beer

Popis výsledku v původním jazyce

Hops contain a considerable amount of beta acids, 3-10% w/w depending on cultivar. The most important property of beta acids that determines their behavior in the course of the brewing process is oxidation initiated by airborne oxygen. Oxidation of hop beta acids occurs during natural ageing. Decomposition products, soluble in water, showing distinctive bitterness in beer arise during oxidative decomposition of beta acids. Hulupones, hulupinic acid, minority epoxy-hulupones and some cyclic products were found in beers exclusively hopped by pre-oxidized pure beta acids. Beer bitterness brought about by oxidized beta acids is not unpleasant or clinging. Analytical bitterness of beer hopped with alpha acids showed that bittering intensity beta acids oxidation products achieve approximately 35-40% rel. of iso-alpha acids. Pure beta acids added to the wort show practically no bitterness in beer. Probably due to their low solubility in boiling wort and by minimal formation of bitter decomposition products because of negligible concentration of dissolved oxygen. Presence of oxidation products of beta acids in aged hops contributes to the phenomena of bittering power declining un-proportionally to the reduction of alpha acid content. Beers made of aged hops have comparable sensorial and analytical bitterness in comparison with beers hopped by fresh hops. Bittering potential of beta acids is more distinctive in aroma hops with a high content of beta acids.

Název v anglickém jazyce

Hop beta acids – from cones to beer

Popis výsledku anglicky

Hops contain a considerable amount of beta acids, 3-10% w/w depending on cultivar. The most important property of beta acids that determines their behavior in the course of the brewing process is oxidation initiated by airborne oxygen. Oxidation of hop beta acids occurs during natural ageing. Decomposition products, soluble in water, showing distinctive bitterness in beer arise during oxidative decomposition of beta acids. Hulupones, hulupinic acid, minority epoxy-hulupones and some cyclic products were found in beers exclusively hopped by pre-oxidized pure beta acids. Beer bitterness brought about by oxidized beta acids is not unpleasant or clinging. Analytical bitterness of beer hopped with alpha acids showed that bittering intensity beta acids oxidation products achieve approximately 35-40% rel. of iso-alpha acids. Pure beta acids added to the wort show practically no bitterness in beer. Probably due to their low solubility in boiling wort and by minimal formation of bitter decomposition products because of negligible concentration of dissolved oxygen. Presence of oxidation products of beta acids in aged hops contributes to the phenomena of bittering power declining un-proportionally to the reduction of alpha acid content. Beers made of aged hops have comparable sensorial and analytical bitterness in comparison with beers hopped by fresh hops. Bittering potential of beta acids is more distinctive in aroma hops with a high content of beta acids.

Druh

D - Stať ve sborníku

CEP obor

—

OECD FORD obor

40105 - Horticulture, viticulture

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)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2019

Kód důvěrnosti údajů

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

Název statě ve sborníku

Proceedings of IV International Humulus Symposium

ISBN

9789462612341

ISSN

0567-7572

e-ISSN

—

Počet stran výsledku

8

Strana od-do

15-22

Název nakladatele

International Society for Horticultural Science

Místo vydání

Leuven, Belgie

Místo konání akce

Yakima, Washington (USA)

Datum konání akce

4. 8. 2015

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

—