Study on Brewing Characteristics of High α-acid and High β-acid Hops

• 作者: Cong NIE Guiheng YANG Jie ZHANG Xueqin GUAN Yanwei GUO
• 来源期刊: 农业生物技术:英文版
• 学科: 工学
• 关键词: HOPS HIGH ɑ-acid HIGH β-acid DIACETYL
• 年，卷（期）: 2019,（2）
• 页码范围: 185-187
• 页数: 3页
• 分类号: TP311.56

摘要

[Objectives] Columbus and Tsingtao Flower were selected to brew Ale beer, thereby studying the brewing characteristics of high ɑ-acid and high β-acid content hops.[Methods] The content of diacetyl and bitterness in beer were determined by a spectrophotometer at 335 and 275 nm, respectively. With pH=8.2 as the end point of potentiometric titration, the total acid content in beer was calculated by acid-base titration method, and sensory evaluation for beer was conducted.[Results] The results show that ɑ-acid is an important factor affecting the production and reduction rate of diacetyl in beer. The production and reduction rate of diacetyl in high ɑ-acid hops were lower than those in high β-acid hops;iso-ɑ-acid was the main source of bitterness in beer, and high ɑ-acid hops had more significant bitter value than high β-acid hops;and malt acid compounds and fermentation production were the main source of total acid in beer, and high ɑ-acid and high β-acid hops had a little effect on total acid in beer. In sensory evaluation, high ɑ-acid hops were more effective than high β-acid hops in terms of zest of the mouthfeel, foaming retention and alcohol fragrance, while in clarity, high ɑ-acid hops were lower than high β-acid hops.[Conclusions] Therefore, we can draw a conclusion that the brewing characteristics of high ɑ-acid hops are better than those of high β-acid hops.