The Influence of Barley Proteome on Hop Bitter Acid Yield during Brewing
Mariana B. C. Pinto,
Flavio L. Schmidt,
Zhuo Chen
et al.
Abstract:A persistent challenge in brewing is the efficient utilization of hop bitter acids, with about 50% of these compounds precipitating with trub during wort boiling. This study aims to uncover the correlation between the barley cultivar proteome and hop bitter acid utilization during wort boiling. Therefore, comparative experiments were conducted using two cultivars, Liga and Solist, with varying proteomes to identify specific proteins' role in hop bitter acids precipitation. High-performance liquid chromatograph… Show more
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