Abstract
Hops' unique composition of essential oil components and bitter resins are crucial for beer aroma, which is important to consumers' acceptance of beer. In this experiment the same wort was divided into four portions and each was hopped differently. To determine the dynamics of isomerization rates the concentrations of alpha- and iso-alpha-acids were continuously measured. Measurements of hop essential oil components were performed during each process to understand the dynamics of the transition into beer. The maximum isomerization yield of alpha-acids (18.1%) was achieved after 100 min. Longer boiling increased the reduction of iso-alpha-acids, as well as essential oil components. Dry hopping also affected not only on beer aroma but also on beer bitterness.
Highlights
In the brewing process hop is a quantitatively minor ingredient, but of paramount importance to the brewing industry
By preparing the first two beer types (A– B), we investigated the behaviour of hop essential oil components (HEOC) during short-time (A) and long-time (B) wort boiling
In preparing the second two types of beer, we investigated dry hopping techniques of beer aroma compounds originated from hops
Summary
In the brewing process hop is a quantitatively minor ingredient, but of paramount importance to the brewing industry. The duration of kettle hopping depends on the time required for the isomerization to take place.[3] Adding hops into the boiling wort is desired with intent to achieve the desired bitterness, it causes a reduction in the yield of essential oils in the beer due to evaporation. These components are not present in beer in the same ratios as they are in hops. Some components are very volatile and some have low solubility in water.[4]
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