Hopping technology in relation to beer bitterness consistency and flavor stability

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

Hops : aroma and bitterness perception

Hops (Humulus lupulus L.) are an essential raw material for beer preparation, mainly on account of the typical bitterness and the hoppy aroma of beer. In this paper, hopderived beer bitterness and hoppy aroma will be discussed both from the analytical and from the sensory point of view. Correlations and potential cause-effect relationships between analytical and sensory data will be highlighted. It is not the intention to present an exhaustive review on beer bitterness and hoppy aroma, but rather to gain a clear insight into important methodologies, developments, and recent findings related to these intriguing beer flavour characters. In addition, the potential of advanced hopping to specify and control beer bitterness and hoppy aroma will be demonstrated

The phosphate desorption rate in soil limits phosphorus bioavailability to crops

status: publishe