PL EN


Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
Czasopismo
2016 | nr 21 | 81--88
Tytuł artykułu

New Methods of Hopping (Dryhopping) and Their Impact on Sensory Properties of Beer

Treść / Zawartość
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
Due to the significant changes on the beer market the flourishing development of small and craft breweries is clearly observed. Upgraded consumers' expectation led to many technological challenges in brewing process resulting in novel methods of manufacturing of many different beer types. As bitterness and aroma are two crucial quality features of beer and many scientific efforts have been done especially in the area of hop aroma. Despite the predominant impact of main beer flavor compound e.g. linalool, other substances also contribute to the hoppy beer aroma through additive or synergistic effects not only raw materials used but also hopping regimes contribute as well to final flavor release though several new methods of hopping, particularly dry hopping have been developed. (original abstract)
Czasopismo
Rocznik
Numer
Strony
81--88
Opis fizyczny
Twórcy
  • Wrocław University of Economics
  • Wrocław University of Economics
Bibliografia
  • W. Kunze, Technologia piwa i słodu, Piwochmiel, Warszawa 1999.
  • K. Baranowski, Chmielowe akcenty smakowo-zapachowe w piwie? No problem, ale ..., Przemysł Fermentacyjny i Owocowo - Warzywny, 11 (2016) 10.
  • C. Almaguer, M. Gastl, E.K. Arendt, T. Becker, Contributions of hop hard resins to beer quality, BrewingScience, 65 (7-8) (2012) 118-129.
  • A. Forster, M. Biendl, C. Schönberger, B. Engelhard, A. Gahr, A. Lutz, W. Mitter, R. Schmidt, Hops: Their Cultivation, Composition and Usage, Fachverlag Hans Carl 2014.
  • U. Skomra, Chmiel zwyczajny (Humulus lupulus L.) Gatunek o szerokim spektrum aktywności biologicznej, Instytut Uprawy Nawożenia i Gleboznawstwa (IUNG), http://pw.ihar.edu.pl/assets/Uploads/1.2-Koryciny-Skomra-kolekcja-chmielu-referat.pdf (dostęp 18.12.2016).
  • F. R. Sharpe, D. R. J. Laws, The essential oil of hops - A Review, Journal of Institute of Brewing, 87 (1981) 96-107.
  • A. J. King, R. J. Dickinson, Biotransformation of hop aroma terpenoids by ale and lager yeasts, FEMS, Yeast Research, 3 (2003) 53-62.
  • A. J. King, R. J. Dickinson, Biotransformation of monoterpene alcohols by Saccharomyces cerevisiae, Torulaspora delbrueckii and Kluyveromyces lactis, Yeast, 16 (2000) 499-506.
  • K. Takoi, K. Koie, Y. Itoga, Y. Katayama, M. Shimase, Y. Nakayama, J. Watari, Biotransformation of Hop-Derived Monoterpene Alcohols by Lager Yeast and Their Contribution to the Flavor of Hopped Beer, Journal of Agricultural and Food Chemistry, 58 (2010) 5050-5058.
  • A. Oberholster, B.M. Titus, Review: Impact of Dry Hopping on Beer Flavor Stability. Ann Food Process Preserv, 1(1) (2016) 1004.
  • S. Hieronymus, For the Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops, Boulder, Brewers Publications, a division of the Brewers Association, Colorado 2012.
  • K.H. Benson, Metabolomics of Hops and the Brewing Process [dissertation]. University of California Davis, (2014) 77.
  • A.R. Spevacek, K.H. Benson, C.W. Bamforth, C.M. Slupsky, Beer metabolomics: Molecular details of the brewing process and the differential effects of late and dry hopping on yeast purine metabolism, J Inst Brew, 122(1) (2016) 21-28.
  • A. Mikyška, M. Hrabak, The role of malt and hop polyphenols in beer quality, flavour and haze stability, J Inst Brew. 108 (2002) 78-85.
  • I.R. McLaughlin, C. Lederer, T.H. Shellhammer, Bitterness-Modifying Properties of Hop Polyphenols Extracted from Spent Hop Material, Am Soc Brew Chem., 66 (2008) 174-183.
  • G. Drexler, Dry Hopping, Barth-Haas Hops Academy, Blumenau 2016 http://www.cervecon.com.br/Palestras/Georg_Drexler.PDF (access 18.12.2016)
  • A. Forster, A. Gahr, On the fate of certain hop substances during dry hopping, BrewingScience 66(7-8) (2013) 93-103.
  • M. Schnaitter, A. Kell, H. Kollmannsberger, F. Schüll, M. Gastl, T. Becker, Scale-up of Dry Hopping Trials: Importance of Scale for Aroma and Taste Perceptions, Chem Ing Tech, 88(12) (2016) 1955-1965.
  • J. Reeves, Apparatus, system and method for adding hops or other ingredients to beverage, US Patent no. 20130202736 A1 (2013), https://www.google.com/patents/US20130202736 (access 19.12.2016)
  • http://braukon.de/wordpress/wp-content/uploads/2016/11/braukon_hops_technology_en_2016.pdf (access 19.12.2016)
  • http://www.rolec-prozess-brautechnik.eu/_engl/gfx/Info_ROLEC_DryHOPNIK_E.pdf (access 19.12.2016)
  • A. Forster, A. Gahr, F. Van Opstaele, On the transfer rate of geraniol with dry hopping, BrewingScience, 67(3-4) (2014) 60-62.
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.ekon-element-000171517814

Zgłoszenie zostało wysłane

Zgłoszenie zostało wysłane

Musisz być zalogowany aby pisać komentarze.
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.