The Influence of Hop Phenolic Compounds on Dry Hopping Beer Quality
Background: The article considers the phenolic hop compounds’ effect on the quality indicators of finished beer. The topic under consideration is relevant since it touches on the beer matrix colloidal stability when compounds with potential destabilizing activity are introduced into it from the outs...
| 主要な著者: | , , , , , |
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| フォーマット: | 論文 |
| 言語: | English |
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MDPI AG
2022-01-01
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| シリーズ: | Molecules |
| 主題: | |
| オンライン･アクセス: | https://www.mdpi.com/1420-3049/27/3/740 |
| _version_ | 1827659822468694016 |
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| author | Irina N. Gribkova Larisa N. Kharlamova Irina V. Lazareva Maxim A. Zakharov Varvara A. Zakharova Valery I. Kozlov |
| author_facet | Irina N. Gribkova Larisa N. Kharlamova Irina V. Lazareva Maxim A. Zakharov Varvara A. Zakharova Valery I. Kozlov |
| author_sort | Irina N. Gribkova |
| collection | DOAJ |
| description | Background: The article considers the phenolic hop compounds’ effect on the quality indicators of finished beer. The topic under consideration is relevant since it touches on the beer matrix colloidal stability when compounds with potential destabilizing activity are introduced into it from the outside. Methods: The industrial beer samples’ quality was assessed by industry-accepted methods and using instrumental analysis methods (high-performance liquid chromatography methods—HPLC). The obtained statistical data were processed by the Statistics program (Microsoft Corporation, Redmond, WA, USA, 2006). Results: The study made it possible to make assumptions about the functional dependence of the iso-α-bitter resins and isoxanthohumol content in beer samples. Mathematical analysis indicate interactions between protein molecules and different malted grain and hop compounds are involved in beer structure, in contrast to dry hopped beer, where iso-a-bitter resins, protein, and coloring compounds were significant, with a lower coefficient of determination. The main role of rutin in the descriptor hop bitterness has been established in kettle beer hopping technology, and catechin in dry beer hopping technology, respectively. The important role of soluble nitrogen and β-glucan dextrins in the perception of sensory descriptors of various technologies’ beers, as well as phenolic compounds in relation to the formation of bitterness and astringency of beer of classical technology and cold hopping, has been shown. Conclusions: The obtained mathematical relationships allow predicting the resulting beer quality and also make it possible to create the desired flavor profiles. |
| first_indexed | 2024-03-09T23:29:41Z |
| format | Article |
| id | doaj.art-d92e03e057054ebe8c9c9bf5528043a3 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T23:29:41Z |
| publishDate | 2022-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-d92e03e057054ebe8c9c9bf5528043a32023-11-23T17:11:43ZengMDPI AGMolecules1420-30492022-01-0127374010.3390/molecules27030740The Influence of Hop Phenolic Compounds on Dry Hopping Beer QualityIrina N. Gribkova0Larisa N. Kharlamova1Irina V. Lazareva2Maxim A. Zakharov3Varvara A. Zakharova4Valery I. Kozlov5All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry—Branch of V.M. Gorbatov Federal Research Center for Food Systems, Brewing Technology Department, 119021 Moscow, RussiaAll-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry—Branch of V.M. Gorbatov Federal Research Center for Food Systems, Brewing Technology Department, 119021 Moscow, RussiaAll-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry—Branch of V.M. Gorbatov Federal Research Center for Food Systems, Brewing Technology Department, 119021 Moscow, RussiaAll-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry—Branch of V.M. Gorbatov Federal Research Center for Food Systems, Brewing Technology Department, 119021 Moscow, RussiaAll-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry—Branch of V.M. Gorbatov Federal Research Center for Food Systems, Brewing Technology Department, 119021 Moscow, RussiaAll-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry—Branch of V.M. Gorbatov Federal Research Center for Food Systems, Brewing Technology Department, 119021 Moscow, RussiaBackground: The article considers the phenolic hop compounds’ effect on the quality indicators of finished beer. The topic under consideration is relevant since it touches on the beer matrix colloidal stability when compounds with potential destabilizing activity are introduced into it from the outside. Methods: The industrial beer samples’ quality was assessed by industry-accepted methods and using instrumental analysis methods (high-performance liquid chromatography methods—HPLC). The obtained statistical data were processed by the Statistics program (Microsoft Corporation, Redmond, WA, USA, 2006). Results: The study made it possible to make assumptions about the functional dependence of the iso-α-bitter resins and isoxanthohumol content in beer samples. Mathematical analysis indicate interactions between protein molecules and different malted grain and hop compounds are involved in beer structure, in contrast to dry hopped beer, where iso-a-bitter resins, protein, and coloring compounds were significant, with a lower coefficient of determination. The main role of rutin in the descriptor hop bitterness has been established in kettle beer hopping technology, and catechin in dry beer hopping technology, respectively. The important role of soluble nitrogen and β-glucan dextrins in the perception of sensory descriptors of various technologies’ beers, as well as phenolic compounds in relation to the formation of bitterness and astringency of beer of classical technology and cold hopping, has been shown. Conclusions: The obtained mathematical relationships allow predicting the resulting beer quality and also make it possible to create the desired flavor profiles.https://www.mdpi.com/1420-3049/27/3/740phenolic compoundsisoxanthogumolhop resinsphenolic compoundsβ-glucansoluble nitrogen content |
| spellingShingle | Irina N. Gribkova Larisa N. Kharlamova Irina V. Lazareva Maxim A. Zakharov Varvara A. Zakharova Valery I. Kozlov The Influence of Hop Phenolic Compounds on Dry Hopping Beer Quality Molecules phenolic compounds isoxanthogumol hop resins phenolic compounds β-glucan soluble nitrogen content |
| title | The Influence of Hop Phenolic Compounds on Dry Hopping Beer Quality |
| title_full | The Influence of Hop Phenolic Compounds on Dry Hopping Beer Quality |
| title_fullStr | The Influence of Hop Phenolic Compounds on Dry Hopping Beer Quality |
| title_full_unstemmed | The Influence of Hop Phenolic Compounds on Dry Hopping Beer Quality |
| title_short | The Influence of Hop Phenolic Compounds on Dry Hopping Beer Quality |
| title_sort | influence of hop phenolic compounds on dry hopping beer quality |
| topic | phenolic compounds isoxanthogumol hop resins phenolic compounds β-glucan soluble nitrogen content |
| url | https://www.mdpi.com/1420-3049/27/3/740 |
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