100 Years of Hop Chemistry and Its Relevance to Brewing

Verzele, M.

doi:10.1002/j.2050-0416.1986.tb04372.x

Cited by 126 publications

(68 citation statements)

References 43 publications

(3 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…He claims that chemical hop composition depends on the variety, weather conditions of the given growing year but also on the climatic conditions of the given growing area. Different authors give content in the range from 0.1-2.0 % of weight [9,10,11,12]. Essential oil content in the variety Saaz semi-early red bine hop is very characteristic; this variety can be identified according to essential oil content and composition.…”

Section:  2 Materiál a Metodymentioning

confidence: 99%

“…Tento autor uvádí, že chemické složení chmele je závislé na odrůdě, podmínkách počasí daného pěstitelského roku, ale i na klimatických podmínkách dané pěstitelské oblasti. Co se týče obsahu silic, různí autoři uvádí od 0,1-2,0 % hmotnosti [9,10,11,12]. Velmi charakteristické je složení silic u odrůdy Žatecký poloraný červeňák, kterou lze podle obsahu a složení silic identifikovat.…”

unclassified

See 1 more Smart Citation

Hop essential oils in the selected varieties from differently old hop yards.

Pluháčková¹,

Ehrenbergerová²,

Kretek³

et al. 2011

Kvasny Prum

View full text Add to dashboard Cite

The aim of this study was to evaluate properties of hop cones from differently old hop yards in the varieties grown in Tršice hop-growing region. The following varieties were assessed: Saaz semi-early red bine hop -traditional form, Saaz semi-early red bine hop -recovered form ozdravená, and the varieties Premiant and Sládek. Hop cones were collected during harvest in 2009 and 2010. Cones sampling was performed according to the general sampling principles. Contents of foreign and hop admixtures were determined in an average sample pursuant to the ČSN 462520 -4 and 5. In addition, essential oil content in hop cones was assessed using water steam distillation after the method described by Krofta. This method was modified to our requirements and a distillation apparatus for the determination of essential oils in plant drugs according to Český lékopis 2009/List of medical products 2009 was used. The varieties were assessed individually regarding a different age of hop yards. In addition, yield of hop cones was evaluated.Results show differences in yields, contents of hop admixtures and essential oil. Yield of the variety Saaz semi-early red bine hoptraditional form was higher in both differently old hop yards in 2010. Content of admixtures was higher in 2009 compared to 2010. Essential oil content in both years was lower in older hop yards. In the variety Saaz semi-early red bine hop -recovered form, the highest yields were in the 15-year-old hop yard and the lowest in the youngest (9-year-old) hop yard in 2009 and 2010. The lowest admixture contents in 2009 were detected in samples from the youngest hop yards (9 and 10 year-old) and the highest values in samples from the older hop yards (12 to 17 year-old). This trend was similar in 2010. Clear tendency to decline in essential oil content depending on the hop yard age was recorded. The variety Sládek provided the lowest yield in the younger hop yards and higher in the older ones. Admixture content in 2009 declined depending on the age of a hop yard, with the exception of a seven-year-old hop yard. On the contrary, in 2010 admixture content increased in dependence on age, it was lower only in an eight-year-old hop yard. In both years essential oil content was the highest in the youngest hop yard and then it declined depending on the hop yard age.

show abstract

Section:  2 Materiál a Metodymentioning

confidence: 99%

unclassified

Hop essential oils in the selected varieties from differently old hop yards.

Pluháčková¹,

Ehrenbergerová²,

Kretek³

et al. 2011

Kvasny Prum

View full text Add to dashboard Cite

show abstract

“…Acidification is carried out in unhopped wort as hop compounds inhibit LAB. This is principally due to the bacteriostatic properties of hop compounds present in beer 207 . LAB are anaerobic therefore it is advised to perform culturing in a CO 2 atmosphere 100 .…”

Section: Addition Of Biologically Acidified Wortmentioning

confidence: 99%

The Use and Effects of Lactic Acid Bacteria in Malting and Brewing with Their Relationships to Antifungal Activity, Mycotoxins and Gushing: A Review

Lowe

Arendt

2004

Journal of the Institute of Brewing

103

View full text Add to dashboard Cite

Several metabolic properties of lactic acid bacteria (LAB) serve special functions, which directly or indirectly have impact on processes such as improved quality and safety and flavour development in the malting and brewing industry. LAB are widely distributed in nature and in spontaneous fermentations, often they are found to be the dominating microflora resulting in both the inhibition of spoilage bacteria and organisms. This review describes the applications of LAB in malting and brewing. Mycotoxins are naturally occurring toxic secondary metabolites of fungi that may be present in cereals. Several of these mycotoxins have been associated with human and animal diseases and are known to survive the brewing process. LAB have been shown to restrict the growth of the most important toxigenic fungi thereby reducing the formation of these harmful toxins. The occurrence of mycotoxins in cereals is discussed and their effect in beer is reviewed. The main features of this review are: (I) LAB starter cultures in malting and brewing (II) production of acid malt; (III) biological acidification of mash and wort in brewing; (IV) bacteriocins produced by LAB in brewing; (V) LAB and antifungal activity; (VI) mycotoxins in cereals.

show abstract

“…Thus, in relation to beer bitterness determination and stringent quality control, reliable and quantitative analysis of iso-α-acids in the finished product is required. Iso-α-acids are derived from the unique α-acids present in hops or hop extracts added to the boiling wort during beer production 33 . Five analogues of the α-acids have been characterised, i.e., three major α-acids, cohumulone, humulone, and adhumulone, and two minor α-acids, posthumulone and prehumulone.…”

Section: Introductionmentioning

confidence: 99%

Enhanced Quantitative Extraction and HPLC Determination of Hop and Beer Bitter Acids

Jaskula¹,

Goiris²,

Rouck³

et al. 2007

Journal of the Institute of Brewing

View full text Add to dashboard Cite

A pleasant and consistent bitterness is an essential flavour attribute of beer. Hop-derived iso-α-acids are largely responsible for beer bitterness and accurate determination of these primary flavour compounds is very important in relation to quality control. The most widely used way to determine beer bitterness is based on spectrophotometry, measuring the absorbance of an iso-octane extract of acidified beer. However, this approach is far from specific as it measures all of the extracted compounds, including non-bittering principles. For that particular reason, High Performance Liquid Chromatography (HPLC) is increasingly applied for the quantitative determination of hop-derived iso-α-acids and, if present, reduced iso-α-acids. However, to obtain accurate data on beer bitterness profiles, both quantitative sample preparation and state-of-the-art HPLC are essential. In this paper, several extraction procedures based on solid phase extraction (SPE) and liquid-liquid extraction (LLE), respectively, were evaluated and an optimised extraction methodology using H 3 PO 4 for sample acidification prior to extraction is presented. The proposed extraction/HPLC methodology allows for the quantitative recovery and analysis of hop-derived beer bitterness.

show abstract

100 Years of Hop Chemistry and Its Relevance to Brewing

Cited by 126 publications

References 43 publications

Hop essential oils in the selected varieties from differently old hop yards.

Hop essential oils in the selected varieties from differently old hop yards.

The Use and Effects of Lactic Acid Bacteria in Malting and Brewing with Their Relationships to Antifungal Activity, Mycotoxins and Gushing: A Review

Enhanced Quantitative Extraction and HPLC Determination of Hop and Beer Bitter Acids

Contact Info

Product

Resources

About