1 research outputs found
Effect of High-Temperature and High-Pressure Treatment of Aqueous Hop Solutions on the Extraction of Various Components from Hops
The
aroma, flavor, and bitterness characteristics of hops in beer
vary greatly depending on the timing of hop addition during the brewing
process. In general, whirlpool and dry hopping are used to give the
beer a rich aroma. However, these techniques are very inefficient
uses of hops. In this study, we investigated a brewing process in
which hops are boiled in a sealed high-temperature, high-pressure
(HTHP) aqueous solution and then added to a whirlpool to achieve both
rich hop aroma and flavor. Hop addition concentration, temperature
above 100 °C, time, pH, and dissolved oxygen were investigated
to understand the effects of different conditions on the extraction
of different hop components. The results showed that HTHP treatment
was effective in the isomerization of humulone, utilization of aroma
compounds and polyphenols, release of aglycones and free thiols, and
formation of fatty acid esters after fermentation, giving the beer
a rich aroma and pleasant bitterness