Title: Hopping technology in relation to beer bitterness consistency and flavor stability
Authors: Jaskula-Goiris, Barbara ×
Syryn, Evelien
Goiris, Koen
De Rouck, Gert
Van Opstaele, Filip
De Clippeleer, Jessika
Aerts, Guido
De Cooman, Luc #
Issue Date: 2007
Publisher: American Society of Brewing Chemists
Series Title: Journal of the American Society of Brewing Chemists vol:65 issue:1 pages:38-46
Abstract: The fate of alpha-acids, iso-alpha-acids, and their chemically modified variants was monitored in pilot brews as a function of hopping regime and beer aging. HPLC analysis indicates that a-acids, iso-a-acids, and dihydroiso-alpha-acids in beer are not stable during forced aging. This is reflected further in the sensory performance of these beers. Beer exclusively bittered with tetrahydroiso-alpha-acids was completely stable, in terms of hop components, under the experimental conditions employed. In addition, overall flavor stability was significantly improved. These results provide further evidence that hop-derived bitter acids, including the light-stable dihydroiso-alpha-acids, could play an important role in beer flavor deterioration during storage.
ISSN: 0361-0470
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Technologiecluster Bioengineering Technologie
Bioengineering Technology TC, Technology Campuses Ghent and Aalst
× corresponding author
# (joint) last author

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