Use of Polyphenol-Rich Hop Products to Reduce Sunstruck Flavor in Beer

Muñoz-Insa, Alicia; Gastl, Martina; Becker, Thomas

doi:10.1094/asbcj-2015-0625-01

Cited by 12 publications

(12 citation statements)

References 16 publications

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“…Hot trub consists of proteins (40% to 70%), bitter substances (7% to 32%), organic substances (e. g., polyphenols) (20% to 30%) and ash (5%). (Kühbeck, Schütz, Thiele, Krottenthaler, & Back, ) The amount of hot trub formed depends on boiling time (Kühbeck et al., ), which is in accordance with results by Muñoz‐Insa et al., where boiling times >60 min led to a decrease in polyphenol content (Muñoz‐Insa et al., ). Higher oligomeric phenolic compounds are more active in forming complexes with proteins.…”

Section: Introductionsupporting

confidence: 78%

“…The growing interest in hop polyphenols due to their health benefits and antioxidant activity has led to the production of polyphenol‐rich hop extracts, for example, tannin extract or purified extracts rich in xanthohumol (Biendl, ). Hop polyphenol extract and tannin extract have already been successfully used to improve both storage and light stability of beer (Jaskula‐Goiris et al., ; Muñoz‐Insa, Gastl, & Becker, ).…”

Section: Introductionmentioning

confidence: 99%

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Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality

Wannenmacher

Gastl

Becker

2018

Comp Rev Food Sci Food Safe

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111

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For the past 100 years, polyphenol research has played a central role in brewing science. The class of phenolic substances comprises simple compounds built of 1 phenolic group as well as monomeric and oligomeric flavonoid compounds. As potential anti-or prooxidants, flavor precursors, flavoring agents and as interaction partners with other beer constituents, they influence important beer quality characteristics: flavor, color, colloidal, and flavor stability. The reactive potential of polyphenols is defined by their basic chemical structure, hydroxylation and substitution patterns and degree of polymerization. The quantitative and qualitative profile of phenolic substances in beer is determined by raw material choice. During the malting and brewing process, phenolic compounds undergo changes as they are extracted or enzymatically released, are subjected to heat-induced chemical reactions or are precipitated with or adsorbed to hot and cold trub, yeast cells and stabilization agents. This review presents the current state of knowledge of the composition of phenolic compounds in beer and brewing raw materials with a special focus on their fate from raw materials throughout the malting and brewing process to the final beer. Due to high-performance analytical techniques, new insights have been gained on the structure and function of phenolic substance groups, which have hitherto received little attention. This paper presents important information and current studies on the potential of phenolics to interact with other beer constituents and thus influence quality parameters. The structural features which determine the reactive potential of phenolic substances are discussed.

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Section: Introductionsupporting

confidence: 78%

Section: Introductionmentioning

confidence: 99%

Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality

Wannenmacher

Gastl

Becker

2018

Comp Rev Food Sci Food Safe

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111

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“…No significant differences were observed between the beers hopped at the beginning of wort boiling with CO 2 extract or type 90 pellets, even though hop phenolic ingress is higher for pellet dosage . However, with an early hop dosage and therefore longer hop boiling times there is also a greater depletion of hop phenolic compounds . The whirlpool‐hopped beers had a significantly higher antioxidant potential (Table ).…”

Section: Resultsmentioning

confidence: 96%

“…63 However, with an early hop dosage and therefore longer hop boiling times there is also a greater depletion of hop phenolic compounds. 13,64 The whirlpool-hopped beers had a significantly higher antioxidant potential ( Table 2). This could be explained by the higher ingress of hop phenolic compounds due to the large amount of hops added (2.5 g L −1 ).…”

Section: Influence Of Hop Products and Hopping Regime On Phenolic Conmentioning

confidence: 99%

Technological influence on sensory stability and antioxidant activity of beers measured by ORAC and FRAP

et al. 2019

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BACKGROUND Many studies have confirmed a wide variation in the phenolic content and antioxidant activity of beers. However, when commercial beers are studied, there is usually no information available on the brewing technology applied. In this study, technological parameters were varied systematically to influence the antioxidant content of beer with a view to improving its flavor stability. High‐throughput assays, ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) were investigated as fast analytical methods to evaluate the influence of brewing technology on antioxidant activity. RESULTS Beers (n = 12) were brewed with systematic technological variations (malt modification, hopping regime) to influence the antioxidant potential. A late hop addition resulted in significantly higher phenolic content (high‐performance liquid chromatography with diode‐array detection – HPLC‐DAD) and antioxidant activity. Raw protein content and malt modification significantly influenced phenolic content and the antioxidant activity of beers hopped at the beginning of wort boiling. Samples were stored under forced and natural conditions and were evaluated by a sensory panel. The decline of bitter iso‐α‐acids as an analytical marker for oxidative aging was significantly lower in beers brewed from malts with high raw protein content. These samples also had higher antioxidant activity values. Panelists gave higher ratings for beer quality to aged beers with a late hop addition. However, late hopping resulted in enhanced hoppy aroma attributes and therefore an altered aroma profile. CONCLUSIONS Both antioxidant capacity methods were well suited as fast methods to evaluate brewing raw material and technological influence on antioxidant activity. The appropriate choice of barley malt and the malting regime could be promising tools to enhance the antioxidant activity of traditionally hopped beers. © 2019 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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“…Biendl reported that the approximate composition of HTE was 50% water, 25% carbohydrate, 8% mineral salts, 7% protein and 6% polyphenol. Further, the HTE usually contains a small amount of residual bitter compounds (~0.5%) and traces of essential oils .…”

Section: Introductionmentioning

confidence: 99%

Hop tannin extract: a promising tool for acceleration of lautering

et al. 2018

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Hop tannin extract (HTE), produced by ethanol extraction of hops, is a material with brewing potential. Fresh and oxidised hop tannin extracts (OHTE) made from spent hop material were tested for their ability to reduce lautering time. The filtration of wort supplemented with HTE took ~20% less time than the control wort. The active dose of HTE was between 0.5 and 1.25 mL/L of brewing water (10–25 mg of gallic acid equivalents/L). HTE accelerated filtration more than the previously used gallotannins. The efficiency of HTE was influenced by oxidation. The filtration rate of worts adjusted with OHTE increased by <15% relative to the control wort. A pilot scale experiment showed the suitability of HTE application at the beginning of mashing and the analysis of sweet worts showed that the use of HTE slightly increased foam stability, but had no effect on wort colour. The mechanism of lautering acceleration was partly revealed by filtration of Congress worts adjusted with antioxidants and haze forming polyphenols. The antioxidant properties of polyphenolic extracts played only a minor role in this effect, which is likely to be influenced by a combination of factors originating from the polyphenol composition of HTE. © 2018 The Institute of Brewing & Distilling

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Use of Polyphenol-Rich Hop Products to Reduce Sunstruck Flavor in Beer

Cited by 12 publications

References 16 publications

Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality

Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality

Technological influence on sensory stability and antioxidant activity of beers measured by ORAC and FRAP

Hop tannin extract: a promising tool for acceleration of lautering

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