2000
DOI: 10.1590/s0100-40422000000100019
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Abstract: Recebido em 8/12/98; aceito em 23/3/99Beer brewing is an intricate process encompassing mixing and further elaboration of four essential raw materials, including barley malt, brewing water, hops and yeast. Particularly hops determine to a great extent typical beer qualities such as bitter taste, hoppy flavour, and foam stability. Conversely, hop-derived bitter acids account for an offending lightstruck flavour, which is formed on exposure of beer to light. These various processes are presented in detail, while… Show more

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Cited by 215 publications
(225 citation statements)
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“…Compounds characterization relied on UV spectra and reasonable molecular formulae calculated from mass measurements, both obtained from HPLC-DAD-ESI-MS/MS analysis and comparison of these data with the metabolites previously reported for this specie and literature data (Verzele & Keukeleire, 1991;GarciaVillalba et al, 2006;De Keukeleire, 2000). Combination of the UV and ESI data allowed the characterization of oxidation products of bitter acids, flavonoids and a procyanidin dimmer.…”
Section: Resultsmentioning
confidence: 99%
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“…Compounds characterization relied on UV spectra and reasonable molecular formulae calculated from mass measurements, both obtained from HPLC-DAD-ESI-MS/MS analysis and comparison of these data with the metabolites previously reported for this specie and literature data (Verzele & Keukeleire, 1991;GarciaVillalba et al, 2006;De Keukeleire, 2000). Combination of the UV and ESI data allowed the characterization of oxidation products of bitter acids, flavonoids and a procyanidin dimmer.…”
Section: Resultsmentioning
confidence: 99%
“…Likewise, there are cohulupone and hulupone the oxidation corresponding to colupulone and lupulone/adlupulone in five member ring structure (De Keukeleire, 2000). The α-acids and the corresponding iso-α-acids, as well as the β-acids, each occur in six different congeners differing in the carbon skeleton of the alkanoyl side chain.…”
Section: Introductionmentioning
confidence: 99%
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“…To identify the source of the intrinsic fluorescence at excitation wavelengths >300 nm, comparisons were made with various types of hops, a rich source of iso-a-acids which are known to impart a unique bitterness and aroma to beer 9,13 . The steady-state fluorescence spectra for 'Target' hops, which have been pre-isomerised and are thus already bitter, are shown in Fig.…”
Section: )79087 %2( (-7'977-32 *Pysviwgirgi Glevegxivmwxmgw Sj Fiivmentioning
confidence: 99%
“…A further approach to reduce losses is the use of downstream products. Besides the traditionally used iso-extract, which is added just before filtration, the use of reduced isohumulones such as rho-, tetrahydro-or hexahydro-isohumulones can reduce the risk of production of a skunky lightstruck flavour in bottled beer and also improve foam stability 27 .…”
Section: Introductionmentioning
confidence: 99%