The effect of hydrodynamic cavitation on isomerization of hop alpha-acids, wort/beer quality and energy savings

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The effect of hydrodynamic cavitation on isomerization of hop alpha-acids, wort/beer quality and energy savings

Popis výsledku v původním jazyce

Lecture on the 16th International Trends in Brewing, Leuven, Belgium, 6-9 April 2025.Wort boiling (WB) is one of the most energy-intensive steps in beer production because the isomerization of hop alpha-acids (AA) into iso-alpha-acids (IAA) is a time- and energy-consuming process. The high energy requirement of wort production has long attracted the attention of brewers. Hydrodynamic cavitation (HC) has been shown to accelerate the isomerization of AA. However, this study presents the first systematic investigation of HC in WB, with a comprehensive dataset on the efficiency of HC in isomerizing AA, as well as its effects on wort/beer quality and energy savings.The acceleration of WB by hydrodynamic cavitation (HC), created by a Venturi tube cavitation nozzle, at temperatures below the boiling point, was tested on a pilot scale, using pale malt extract and hop extract to ensure the reproducibility of the dataset. Subsequently, the concept of HC-assisted WB was validated using malt grist and hop pellets, with quality of the wort and beer being monitored, including long-term colloidal stability.The results show that HC accelerated AA isomerization at all tested temperatures (70-90°C). The highest HC-powered isomerization yield was achieved at 90°C. However, some quality parameters of the wort (such as dimethyl sulfide content and hot break) were not satisfactory, so the process was extended by a final short boil (10 minutes). This adjustment resulted in a wort comparable to that obtained using the traditional boiling process. When HC-accelerated WB was incorporated into the complete beer production process, the resulting beer was comparable to that brewed using traditional methods, both analytically and sensorially, as well as in terms of colloidal stability. Integrating HC into the beer production process resulted in significant energy savings (33%), without requiring costly investments.

Název v anglickém jazyce

The effect of hydrodynamic cavitation on isomerization of hop alpha-acids, wort/beer quality and energy savings

Popis výsledku anglicky

Lecture on the 16th International Trends in Brewing, Leuven, Belgium, 6-9 April 2025.Wort boiling (WB) is one of the most energy-intensive steps in beer production because the isomerization of hop alpha-acids (AA) into iso-alpha-acids (IAA) is a time- and energy-consuming process. The high energy requirement of wort production has long attracted the attention of brewers. Hydrodynamic cavitation (HC) has been shown to accelerate the isomerization of AA. However, this study presents the first systematic investigation of HC in WB, with a comprehensive dataset on the efficiency of HC in isomerizing AA, as well as its effects on wort/beer quality and energy savings.The acceleration of WB by hydrodynamic cavitation (HC), created by a Venturi tube cavitation nozzle, at temperatures below the boiling point, was tested on a pilot scale, using pale malt extract and hop extract to ensure the reproducibility of the dataset. Subsequently, the concept of HC-assisted WB was validated using malt grist and hop pellets, with quality of the wort and beer being monitored, including long-term colloidal stability.The results show that HC accelerated AA isomerization at all tested temperatures (70-90°C). The highest HC-powered isomerization yield was achieved at 90°C. However, some quality parameters of the wort (such as dimethyl sulfide content and hot break) were not satisfactory, so the process was extended by a final short boil (10 minutes). This adjustment resulted in a wort comparable to that obtained using the traditional boiling process. When HC-accelerated WB was incorporated into the complete beer production process, the resulting beer was comparable to that brewed using traditional methods, both analytically and sensorially, as well as in terms of colloidal stability. Integrating HC into the beer production process resulted in significant energy savings (33%), without requiring costly investments.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

40401 - Agricultural biotechnology and food biotechnology

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2025

Kód důvěrnosti údajů

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