Abstract
The rate of isomerization of alpha acids to iso-alpha acids (the bittering compounds in beer) was characterized over a representative pH, wort concentration, time boiling and temperature range during the boiling portion of the brewing process. Because of the complex wort matrix and interfering interactions occurring during real wort boiling (i.e., trub formation and ?-acids/iso-?-acids complexation), this investigation on ?-acid isomerization was performed in wort solution as a function of time (60?120 min), pH variation (5.1-5.8) and wort original gravity ( 10-14oPlato). Precise understanding of isomerization kinetics allows improved accuracy in hopping rate calculation to achieve target concentrations of bitter compounds in wort, despite varying pH as the kettle approaches boiling, or as wort encounters a lag time prior to entering a heat exchanger for cooling. Also, understanding of isomerization is essential if novel regimes are to be explored for potential bioactive compounds in final products.
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