Study on Brewing Characteristics of High α-acid and High β-acid Hops
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摘要
[Objectives] Columbus and Tsingtao Flower were selected to brew Ale beer, thereby studying the brewing characteristics of high α-acid and high β-acid content hops. [Methods] The content of diacetyl and bitterness in beer were determined by a spectrophotometer at 335 and 275 nm, respectively. With pH=8.2 as the end point of potentiometric titration, the total acid content in beer was calculated by acid-base titration method, and sensory evaluation for beer was conducted. [Results] The results show that α-acid is an important factor affecting the production and reduction rate of diacetyl in beer. The production and reduction rate of diacetyl in high α-acid hops were lower than those in high β-acid hops; iso-α-acid was the main source of bitterness in beer, and high α-acid hops had more significant bitter value than high β-acid hops; and malt acid compounds and fermentation production were the main source of total acid in beer, and high α-acid and high β-acid hops had a little effect on total acid in beer. In sensory evaluation, high α-acid hops were more effective than high β-acid hops in terms of zest of the mouthfeel, foaming retention and alcohol fragrance, while in clarity, high α-acid hops were lower than high β-acid hops. [Conclusions] Therefore, we can draw a conclusion that the brewing characteristics of high α-acid hops are better than those of high β-acid hops.
[Objectives] Columbus and Tsingtao Flower were selected to brew Ale beer, thereby studying the brewing characteristics of high α-acid and high β-acid content hops. [Methods] The content of diacetyl and bitterness in beer were determined by a spectrophotometer at 335 and 275 nm, respectively. With pH=8.2 as the end point of potentiometric titration, the total acid content in beer was calculated by acid-base titration method, and sensory evaluation for beer was conducted. [Results] The results show that α-acid is an important factor affecting the production and reduction rate of diacetyl in beer. The production and reduction rate of diacetyl in high α-acid hops were lower than those in high β-acid hops; iso-α-acid was the main source of bitterness in beer, and high α-acid hops had more significant bitter value than high β-acid hops; and malt acid compounds and fermentation production were the main source of total acid in beer, and high α-acid and high β-acid hops had a little effect on total acid in beer. In sensory evaluation, high α-acid hops were more effective than high β-acid hops in terms of zest of the mouthfeel, foaming retention and alcohol fragrance, while in clarity, high α-acid hops were lower than high β-acid hops. [Conclusions] Therefore, we can draw a conclusion that the brewing characteristics of high α-acid hops are better than those of high β-acid hops.
[Objectives] Columbus and Tsingtao Flower were selected to brew Ale beer, thereby studying the brewing characteristics of high α-acid and high β-acid content hops. [Methods] The content of diacetyl and bitterness in beer were determined by a spectrophotometer at 335 and 275 nm, respectively. With pH=8.2 as the end point of potentiometric titration, the total acid content in beer was calculated by acid-base titration method, and sensory evaluation for beer was conducted. [Results] The results show that α-acid is an important factor affecting the production and reduction rate of diacetyl in beer. The production and reduction rate of diacetyl in high α-acid hops were lower than those in high β-acid hops; iso-α-acid was the main source of bitterness in beer, and high α-acid hops had more significant bitter value than high β-acid hops; and malt acid compounds and fermentation production were the main source of total acid in beer, and high α-acid and high β-acid hops had a little effect on total acid in beer. In sensory evaluation, high α-acid hops were more effective than high β-acid hops in terms of zest of the mouthfeel, foaming retention and alcohol fragrance, while in clarity, high α-acid hops were lower than high β-acid hops. [Conclusions] Therefore, we can draw a conclusion that the brewing characteristics of high α-acid hops are better than those of high β-acid hops.
引文
[1] WIETSTOCK PC,SHELLHAMMER TH. Chelating properties and hydroxyl scavenging activities of hopα-acids and iso-α-acids[J]. J. Am.Soc. Brew. Chem.,2011,69:133-138.
[2]TING P,HOPPE M,NAVARRO A,et al. Method of hydrogenating iso-α-acids in a buffered solution[P]. U. S. patent 6,303,824,2001.
[3]TING PL,KAY S,RYDER D. Separation and identification of stereoisomers of isomerizedα-acid derivatives by HPLC/DAD and electrospray HPLC/MS[J]. J. Am. Soc. Brew. Chem.,2007,65:9-14.
[4]TING P,GOLDSTEIN H. Concentrated single phase aqueous solutions of tetrahydroiso-α-acids and methods of preparing the same[P]. U. S. patent 5,874,633,1999.
[5]TECHAKRIENGKRAI I,PATERSON A,TAIDI B,et al. Relationships of sensory bitterness in lager beers to iso-α-acid contents[J]. J. Inst.Brew.,2004,110:51-56.
[6]KUNIMUNE T,SHELLHAMMER TH. Foam-stabilizing effects and cling formation patterns of iso-α-acids and reduced iso-α-acids in lager beer[J]. J. Agric. Food Chem.,2008,56:8629-8634.
[7]EVANS DE,SURREL A. Comparison of foam quality and the influence of hopα-acids and proteins using five foam analysis methods[J]. J.Am. Soc. Brew. Chem.,2008,66:1-10.
[8]FRITSCH A,SHELLHAMMER TH. Relative bitterness of reduced and nonreduced iso-α-acids in lager beer[J]. J. Am. Soc. Brew. Chem.,2008,66:88-93.
[9]BOLíVAR A,GASPARRI M,ZUFALL C. A rapid and low-cost method for quantification of reduced iso-α-acids in brewing[J]. J. Am. Soc.Brew. Chem.,2006,64:39-46.
[10]COWLES JM,GOLDSTEIN H,CHICOYE E,et al. Process for separation ofβ-acids from extract containingα-acids andβ-acids[P]. U.S. patent 4,590,296,1986.
[11]KROFTA K,VRABCOVAS,MIKYSKA A,et al. Stability of hop beta acids and their decomposition products during natural ageing[C]//Proceedings of the Third International Humulus Symposium,Zatec,Czech Republic,Sept 9 14,2012; ISHS:Leuven,Belgium,2013.
[12]HASELEU G,INTELMANN D,HOFMANN T. Structure determination and sensory evaluation of novel bitter compounds formed fromβ-acids of hop(Humulus lupulus L.)upon wort boiling[J]. Food Chem.,2009,116,71-81.
[13] TANIGUCHI Y,MATSUKURA Y,OZAKI H,et al. Identification and quantification of the oxidation products derived fromα-acids andβ-acids during storage of hops(Humulus lupulus L.)[J]. J. Agric.Food Chem.,2013,61,3121-3130.
[14] HASELEU G,INTELMANN D,HOFMANN T. Identification and RPHPLC-ESI-MS/MS quantitation of bitter-tastingβ-acids transformation products in beer[J]. J. Agric. Food Chem.,2009,57:7480-7489.
[15]KROFTA K,VRABCOVAS,LISKOVAH. The method of preparation of pureβ-acids[P]. CZ Patent 303,017,Jan 18,2012.
[16]JASKULA B,AERTS G,DE COOMAN L. Hopα-acids isomerization and utilisation:an experimental review[J]. Cerevisia,2010,35:57-70.
[17]HASELEU G,LAGEMANN A,STEPHAN A,et al. Quantitative sensomic profiling of hop-derived bitter compounds throughout afull-scale beer manufactoring process[J]. J. Agric. Food Chem.,2010,58:7930-7939.
[18]JASKULA B,KAFARSKI P,AERTS G,et al. A kinetic study on the isomerization of hopα-acids[J]. J. Agric. Food Chem.,2008,56:6408-6415.
[2]TING P,HOPPE M,NAVARRO A,et al. Method of hydrogenating iso-α-acids in a buffered solution[P]. U. S. patent 6,303,824,2001.
[3]TING PL,KAY S,RYDER D. Separation and identification of stereoisomers of isomerizedα-acid derivatives by HPLC/DAD and electrospray HPLC/MS[J]. J. Am. Soc. Brew. Chem.,2007,65:9-14.
[4]TING P,GOLDSTEIN H. Concentrated single phase aqueous solutions of tetrahydroiso-α-acids and methods of preparing the same[P]. U. S. patent 5,874,633,1999.
[5]TECHAKRIENGKRAI I,PATERSON A,TAIDI B,et al. Relationships of sensory bitterness in lager beers to iso-α-acid contents[J]. J. Inst.Brew.,2004,110:51-56.
[6]KUNIMUNE T,SHELLHAMMER TH. Foam-stabilizing effects and cling formation patterns of iso-α-acids and reduced iso-α-acids in lager beer[J]. J. Agric. Food Chem.,2008,56:8629-8634.
[7]EVANS DE,SURREL A. Comparison of foam quality and the influence of hopα-acids and proteins using five foam analysis methods[J]. J.Am. Soc. Brew. Chem.,2008,66:1-10.
[8]FRITSCH A,SHELLHAMMER TH. Relative bitterness of reduced and nonreduced iso-α-acids in lager beer[J]. J. Am. Soc. Brew. Chem.,2008,66:88-93.
[9]BOLíVAR A,GASPARRI M,ZUFALL C. A rapid and low-cost method for quantification of reduced iso-α-acids in brewing[J]. J. Am. Soc.Brew. Chem.,2006,64:39-46.
[10]COWLES JM,GOLDSTEIN H,CHICOYE E,et al. Process for separation ofβ-acids from extract containingα-acids andβ-acids[P]. U.S. patent 4,590,296,1986.
[11]KROFTA K,VRABCOVAS,MIKYSKA A,et al. Stability of hop beta acids and their decomposition products during natural ageing[C]//Proceedings of the Third International Humulus Symposium,Zatec,Czech Republic,Sept 9 14,2012; ISHS:Leuven,Belgium,2013.
[12]HASELEU G,INTELMANN D,HOFMANN T. Structure determination and sensory evaluation of novel bitter compounds formed fromβ-acids of hop(Humulus lupulus L.)upon wort boiling[J]. Food Chem.,2009,116,71-81.
[13] TANIGUCHI Y,MATSUKURA Y,OZAKI H,et al. Identification and quantification of the oxidation products derived fromα-acids andβ-acids during storage of hops(Humulus lupulus L.)[J]. J. Agric.Food Chem.,2013,61,3121-3130.
[14] HASELEU G,INTELMANN D,HOFMANN T. Identification and RPHPLC-ESI-MS/MS quantitation of bitter-tastingβ-acids transformation products in beer[J]. J. Agric. Food Chem.,2009,57:7480-7489.
[15]KROFTA K,VRABCOVAS,LISKOVAH. The method of preparation of pureβ-acids[P]. CZ Patent 303,017,Jan 18,2012.
[16]JASKULA B,AERTS G,DE COOMAN L. Hopα-acids isomerization and utilisation:an experimental review[J]. Cerevisia,2010,35:57-70.
[17]HASELEU G,LAGEMANN A,STEPHAN A,et al. Quantitative sensomic profiling of hop-derived bitter compounds throughout afull-scale beer manufactoring process[J]. J. Agric. Food Chem.,2010,58:7930-7939.
[18]JASKULA B,KAFARSKI P,AERTS G,et al. A kinetic study on the isomerization of hopα-acids[J]. J. Agric. Food Chem.,2008,56:6408-6415.