A better control of beer properties by predicting acidity of hop iso-α-acids

Prediction of the ageing of commercial lager beer during storage based on the degradation of iso-α-acids

“…Ageing also has a significant influence on the consistency of beer bitterness and can be attributed to the decomposition of its components . The iso‐ α ‐acids, derived from the flowers of the hop plant ( Humulus lupulus ), give beer its bitter taste and exert bacteriostatic effects on most Gram‐positive bacteria due to their ability to dissipate the proton motive force …”

Sensory Characterization of Commercial Lager Beers and Their Correlations with Iso-α-Acid Concentrations

“…It is applied to populations or groups of samples previously identified as such, enabling the classification of each individual later on, so as to verify that it belongs to the established group. The differentiation of the beers can be carried out if a set of beer components or a certain group of compounds is taken into consideration, such as volatile components [17,18,19,20], sensory profile [4,21,22], quality [23], countries, raw material and brewing process [24,25,26].…”

“…There are many studies of beer bitterness [24,27,28,29,30,31]. The intensity of bitterness has been related to the concentration of iso-α-acids [24,27,28,31,32]and to a lesser extent with the alcohol content in beer [33].…”

“…The intensity of bitterness has been related to the concentration of iso-α-acids [24,27,28,31,32]and to a lesser extent with the alcohol content in beer [33]. In particular, the iso-α-acids are responsible for approximately 70% of the bitterness of beer [34,35,36,37].…”

Aluminium content in beers and silicon sequestering effects

“…In previous studies we have analyzed the chemical properties of humulone derivates and their influence on beer properties (Blanco et al, 2006;Blanco, Rojas, & Nimubona, 2007;Caballero, Agut, Armentia, & Blanco, 2009), we have even developed an electronic tongue for the analysis of beer bitterness (Arrieta, Rodríguez-Méndez, de Saja, Blanco, & Nimubona, 2010). In this study we evaluate the free aluminium content in different commercial beers.…”