Article
Plant Sciences
Nathalia Rodrigues Leles, Alessandro Jefferson Sato, Leo Rufato, Jessiane Mary Jastrombek, Viviani Vieira Marques, Robson Fernando Missio, Nelson Luis Mello Fernandes, Sergio Ruffo Roberto
Summary: The objective of this study was to determine the duration of phenological stages, growth development, yield, and cone quality of hop cultivars under artificial light in a subtropical climate. The study was conducted in Brazil during 2021 and 2022. Different cultivars were used in the experiment, and various measurements were recorded, including plant height, fresh mass, number of lateral branches, cone characteristics, and chemical components. The results showed that the early-maturing cultivars had higher yields and better cone quality. Yakima Gold cultivar exhibited positive correlations with chemical components of the cones.
Article
Biotechnology & Applied Microbiology
Eric R. Gregory, Renad F. Bakhaider, Grace F. Gomez, Ruijie Huang, Elizabeth A. S. Moser, Richard L. Gregory
Summary: This study compared the effects of hop extracts with different beta-acid concentrations on Streptococcus mutans biofilm formation. The results showed that hop extracts similar to those found in commercial beer products can decrease S. mutans biofilm formation.
JOURNAL OF APPLIED MICROBIOLOGY
(2022)
Article
Food Science & Technology
Christina Dietz, David Cook, Colin Wilson, Pedro Oliveira, Rebecca Ford
Summary: Understanding the complex sensory and chemical contributions of hop essential oil to beer is difficult, but this study showed that breaking hop oil down into fractions and sub-fractions can create natural, sustainable flavoring preparations with distinct sensory characteristics.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Bradley M. Titus, Larry A. Lerno, Jordan W. Beaver, Nadia K. Byrnes, Hildegarde Heymann, Anita Oberholster
Summary: The study found that dry hopping time has a certain impact on the chemical and sensory characteristics of pale ale. The polyphenol content increased with dry hopping time, while the t/c ratio remained stable after 12 hours. In addition, descriptive analysis of sensory characteristics found that beers were more easily distinguished by aging time rather than dry hopping time.
Article
Engineering, Chemical
Klycia Fidelis Cerqueira e Silva, Renata Santos Rabelo, Gabriela Feltre, Miriam Hubinger
Summary: This study used crossflow membrane technologies to clarify and concentrate bitter substances from brewing by-products. The performance and fouling investigation showed that microfiltration achieved a high permeation of bitter substances, and adding a diafiltration step further increased the permeation. Sequential nanofiltration with different membranes also showed promising results in retaining bitter substances with less flux decay.
SEPARATION AND PURIFICATION TECHNOLOGY
(2022)
Article
Food Science & Technology
Nele Gaenz, Tobias Becher, Stephan Drusch, Jean Titze
Summary: The study shows that iso-alpha-acids in hops form ionic bonds with wort proteins, but do not covalently bind to free amino acids in wort. Coagulated and precipitated proteins no longer interact with iso-alpha-acids.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Chemistry, Analytical
Hailee E. Anderson, Tiffany Liden, Blair K. Berger, Kevin A. Schug
Summary: Beer styles exhibit wide variations in color, flavor, and clarity due to differences in their chemical content. In a study analyzing 32 American beers covering five styles, specific compounds such as vanillin and chlorogenic acid isomers were found to be distinguishing features. Using liquid chromatography quadrupole time-of-flight mass spectrometry, distinctions were observed between different beer styles, with multivariate analysis confirming separations between India pale ales, stouts, and sours.
JOURNAL OF SEPARATION SCIENCE
(2021)
Review
Food Science & Technology
Krystian Klimczak, Monika Cioch-Skoneczny
Summary: Beer bitterness comes from compounds other than iso-alpha-acids, and the influence and changes of these compounds have not been fully studied. HPLC analysis should be used in combination with spectrophotometric determination of International Bitterness Units (IBU).
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Plant Sciences
Ksenija Rutnik, Miha Ocvirk, Iztok Joze Kosir
Summary: The stability of alpha-acids, beta-acids, and hop storage index (HSI) values were studied under different conditions in a two-year trial. The study found that anaerobic conditions at 4 degrees C were the best for preserving alpha-acids, beta-acids, and HSI values, while aerobic conditions at room temperature resulted in significant losses. The study also observed that the stability of hop resins varied depending on storage conditions, storage form, and hop variety.
Article
Biochemistry & Molecular Biology
Leonor Goncalves, Monica Jesus, Elsa Brandao, Paulo Magalhaes, Nuno Mateus, Victor de Freitas, Susana Soares
Summary: This study delved into the molecular mechanism of beer astringency and bitterness by exploring the interaction between salivary proteins and beer phenolic compounds. The results revealed that beers with higher phenolic compound content exhibit more astringency and bitterness, while changes in salivary proteins have a minimal correlation with these sensory attributes.
Article
Chemistry, Analytical
Bruce C. Hamper, Nicholas Viriyasiri, Aaron Boland, Lorna Espinosa, Hunter J. Campbell, Kurt Driesner, Michael McKeever
Summary: This article introduces a rapid LC-MS method for analyzing the content of humulone and isohumulone in beer. The method allows for convenient analysis of the relative concentrations of these compounds or hops utilization in different beer samples.
Article
Food Science & Technology
Ksenija Rutnik, Miha Ocvirk, Iztok Joze Kosir
Summary: Hops are vital for beer and contribute to its distinctive tastes and aromas. However, their chemical composition changes during storage, affecting the aroma and bitterness of kettle-hopped beers. This study evaluated the effects of three hop varieties and five hop storage index values on aroma and bitterness. The findings showed that old hops did not compromise bitterness or early hopping time, but later additions of old hops reduced hop aroma quality and intensity. The recommended limit values for kettle hopping without negative consequences were determined for different hop varieties and storage indexes.
Article
Food Science & Technology
Ksenija Rutnik, Miha Ocvirk, Iztok Joze Kosir
Summary: In this study, the impact of hop storage index (HSI) on beer quality in terms of hop aroma and bitterness was evaluated using different varieties of hops with different HSI values. The results showed that increasing HSI values led to decreased intensity and quality of hop aroma, reduced bitterness quality, and potential undesirable gushing.
Article
Food Science & Technology
Alan Gasinski, Joanna Kawa-Rygielska, Justyna Paszkot, Witold Pietrzak, Joanna Sniegowska, Antoni Szumny
Summary: The study found that beers brewed with recycled hops had lower bitterness and hop aroma concentrations, but had similar antioxidant activities, phenolic compound concentrations, and yeast-derived volatile metabolites as beers brewed with new hops. The sensory analysis also showed that the beers brewed with recycled hops had higher taste ratings.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
S. Buiatti, M. Guglielmotti, F. Bertin, S. Bertoli, P. Passaghe
Summary: This study aimed to use the bittering, aromatic, and coloring properties of saffron to create a craft beer with refined taste and color. The extraction process was optimized to minimize the use of expensive saffron spice. Different concentrations and timings of saffron addition during beer production were tested to evaluate the impact of heat treatment on taste and color. Spectrophotometry and routine analyses were conducted to analyze the beer samples.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
