Application of Chemically Modified Bitter Compounds in Brewing

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  • M. Karabín Department of Fermentation Chemistry and Bioengineering, Institute of Chemical Technology, Prague, Czech Republic
  • T. Brányik Department of Fermentation Chemistry and Bioengineering, Institute of Chemical Technology, Prague, Czech Republic
  • R. Kruliš Department of Fermentation Chemistry and Bioengineering, Institute of Chemical Technology, Prague, Czech Republic
  • M. Dvořáková Department of Fermentation Chemistry and Bioengineering, Institute of Chemical Technology, Prague, Czech Republic
  • P. Dostálek Department of Fermentation Chemistry and Bioengineering, Institute of Chemical Technology, Prague, Czech Republic

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.

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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