The Influence of Hop Phenolic Compounds on Dry Hopping Beer Quality

Abstract

Background: The article considers the phenolic hop compounds’ effect on the quality indicators of finished beer. The topic under consideration is relevant since it touches on the beer matrix colloidal stability when compounds with potential destabilizing activity are introduced into it from the outside. Methods: The industrial beer samples’ quality was assessed by industry-accepted methods and using instrumental analysis methods (high-performance liquid chromatography methods—HPLC). The obtained statistical data were processed by the Statistics program (Microsoft Corporation, Redmond, WA, USA, 2006). Results: The study made it possible to make assumptions about the functional dependence of the iso-α-bitter resins and isoxanthohumol content in beer samples. Mathematical analysis indicate interactions between protein molecules and different malted grain and hop compounds are involved in beer structure, in contrast to dry hopped beer, where iso-a-bitter resins, protein, and coloring compounds were significant, with a lower coefficient of determination. The main role of rutin in the descriptor hop bitterness has been established in kettle beer hopping technology, and catechin in dry beer hopping technology, respectively. The important role of soluble nitrogen and β-glucan dextrins in the perception of sensory descriptors of various technologies’ beers, as well as phenolic compounds in relation to the formation of bitterness and astringency of beer of classical technology and cold hopping, has been shown. Conclusions: The obtained mathematical relationships allow predicting the resulting beer quality and also make it possible to create the desired flavor profiles.

Effects of Plant-Derived Polyphenols on the Antioxidant Activity and Aroma of Sulfur-Dioxide-Free Red Wine

“…Li et al [ 20 ] investigated the sensory quality of red wine with tannin and concluded that the wine with hydrolyzed tannin received high ratings for aroma and bouquet, and that it would enhance the taste balance and have a pleasant aftertaste. Previous research suggests that excessive amounts of glycosides, catechins, and other compounds can contribute to the bitterness of wine [ 56 ].…”

Interactions between Beer Compounds and Human Salivary Proteins: Insights toward Astringency and Bitterness Perception

“…The LC-MS analysis performed allowed us to putatively identify beer compounds ( Table S1 ). Among the sixty-two compounds identified, twenty-seven were classified as PC and fifteen as nonphenolic compounds ( Table 3 and Table 4 ), and some of these compounds are already established as astringent and/or bitter compounds [ 33 , 34 , 35 , 36 , 37 , 38 , 39 , 40 , 41 , 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 , 50 ]. Nineteen compounds were shown to be shared by all of the studied beers, but only thirteen PCs and ten non-PCs have already been described as astringent and/or bitter ( Table 3 and Table 4 ).…”

“…Regarding beer, while there are data linking PC content to astringency and bitterness properties in humans [ 32 , 33 , 34 ], there is a lack of understanding about the molecular events involving the SPs inside the oral cavity that underpin these perceptions. So, this work is focused on deepening the knowledge on astringency and bitterness perception toward PCs’ interaction with SPs.…”

Effects of Dry-Hopping on Beer Chemistry and Sensory Properties—A Review

“…According to Goiris et al [ 75 ], various fractions of polyphenols are characterized by different effects on taste, ranging from imparting fullness of flavor to astringency. This issue was further explored by Gribkova et al [ 76 ]. The authors suggested that a combination of bitter resins, prenylflavonoids, and catechins is probably responsible for sharp astringency.…”

“…The authors suggested that a combination of bitter resins, prenylflavonoids, and catechins is probably responsible for sharp astringency. Catechin, quercetin, and rutin, associated with soluble nitrogen and β-glucan dextrins, are at least partially responsible for residual bitterness [ 73 , 74 , 76 , 77 ].…”