Study of the influence of hop polyphenols on the sensory stability of lager beer

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F22%3AN0000023" target="_blank" >RIV/60193697:_____/22:N0000023 - isvavai.cz</a>

Výsledek na webu

<a href="https://link.springer.com/article/10.1007/s00217-021-03900-0" target="_blank" >https://link.springer.com/article/10.1007/s00217-021-03900-0</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s00217-021-03900-0" target="_blank" >10.1007/s00217-021-03900-0</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Study of the influence of hop polyphenols on the sensory stability of lager beer

Popis výsledku v původním jazyce

Improving the sensory stability of beer is still a motivating challenge for brewing research Some hop constituents, polyphenols and alpha-acids are considered to be substances that can slow the aging process of beer due to their antiradical and metal chelating properties. In pilot brewing experiments (200 l), with a variable dose of polyphenols (five hop varieties and CO2 extract), at a constant dose of alpha-acids, the effect on carbonyl formation and flavour deterioration of 12% pale lager beer during aging was investigated. The results showed the inter-relationships between the dose of hop polyphenols during wort boiling, the antioxidant status of beer evaluated by RC-DCPI and ARA-DPPH methods, suppression of the formation of both Strecker aldehydes and unsaturated carbonyls derived from fatty acids and off-flavours associated with beer aging. A significant effect of aromatic hop varieties with a high polyphenols/alpha-acids ratio on the deceleration of sensory aging of pale lager was demonstrated.

Název v anglickém jazyce

Study of the influence of hop polyphenols on the sensory stability of lager beer

Popis výsledku anglicky

Improving the sensory stability of beer is still a motivating challenge for brewing research Some hop constituents, polyphenols and alpha-acids are considered to be substances that can slow the aging process of beer due to their antiradical and metal chelating properties. In pilot brewing experiments (200 l), with a variable dose of polyphenols (five hop varieties and CO2 extract), at a constant dose of alpha-acids, the effect on carbonyl formation and flavour deterioration of 12% pale lager beer during aging was investigated. The results showed the inter-relationships between the dose of hop polyphenols during wort boiling, the antioxidant status of beer evaluated by RC-DCPI and ARA-DPPH methods, suppression of the formation of both Strecker aldehydes and unsaturated carbonyls derived from fatty acids and off-flavours associated with beer aging. A significant effect of aromatic hop varieties with a high polyphenols/alpha-acids ratio on the deceleration of sensory aging of pale lager was demonstrated.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

Kód důvěrnosti údajů

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

Název periodika

European Food Research and Technology

ISSN

1438-2377

e-ISSN

1438-2385

Svazek periodika

248

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

10

Strana od-do

533-542

Kód UT WoS článku

000714840500001

EID výsledku v databázi Scopus

2-s2.0-85118565586