Application of Chemically Modified Bitter Compounds in Brewing
Abstrakt
Iso-α-acids or isohumulones are hop-derived beer constituents formed in the brewing process. Iso-α-acids are light-sensitive; they play a key role in the origin of the well-known light-struck off-flavour of beer. To prevent the negative effect of light, beers are generally stored in lightproof cans or dark bottles. Alternatively, reduced iso-α-acids, resistant to light-induced degradation, can be added to beer. These substances also show a positive effect on foam stability. This paper describes the impact of iso-α-acids, reduced iso-α-acids, tetrahydro-iso-α-acids, and hexahydro-iso-α-acids on brewing; their food legislation frame is also mentioned. Chemical and physical methods of analysis of the substances are also reviewed.Stahování
Publikováno
15.10.2009
Jak citovat
Karabín, M., Brányik, T., Kruliš, R., Dvořáková, M., & Dostálek, P. (2009). Application of Chemically Modified Bitter Compounds in Brewing. Chemické Listy, 103(9). Získáno z http://blog.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/1462
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