Influence of Wort Boiling and Wort Clarification Conditions on Aging-Relevant
Carbonyl Compounds in Beer
MBAA TQ vol. 43, no. 2, 2006, pp.
121-126 |
VIEW ARTICLE
Osamu Ogane, Takeo Imai, Yutaka Ogawa, and Motoo Ohkochi. Kirin Brewery Co.
Ltd., Research Laboratory for Brewing, 1-17-1 Namamugi, Tsurumi-Ku, Yokohama
230-8628, Japan.
Abstract
We investigated the effects of thermal load during the wort boiling and wort
clarification processes on aging-relevant carbonyl compounds, such as Strecker
aldehydes, oxidation products of unsaturated fatty acids, and odor-active
compounds (dimethyl sulfide, 4-vinylguaiacol, and 3-methyl-2-butene-1-thiol), in
cold wort and beer. From our results, reduction of thermal load during the wort
boiling and wort clarification processes resulted in a decrease in Strecker
aldehyde, 4-vinylguaiacol, and 3-methyl-2-butene-1-thiol levels. These
conditions also affected beer quality, including color and bitterness. Based
totally on the consideration of beer quality, it is necessary to determine the
optimum conditions for wort boiling and wort clarification.
Keywords: dimethyl sulfide, 3-methyl-2-butene-1-thiol, Strecker aldehyde,
thermal load, 4-vinylguaiacol, wort boiling, wort clarification
S�ntesis
Se investigaron los efectos de la carga t�rmica durante el hervor y
clarificaci�n del mosto. Sobre algunos compuestos en mosto y en cerveza. Se
incluyeron en el estudio a compuestos carbonil (tales como los aldeh�dos
Strecker) relevantes al proceso de envejecimiento de la cerveza, productos de
oxidaci�n de �cidos grasos no saturados y otros compuestos vol�tiles (sulfuro
dimetilo, 4-vinil-guayacol y 3-metil-2-butene-1-tiol). Los resultados muestran
que una reducci�n de la carga t�rmica reduce los niveles de aldeh�do Strecker,
4-vinil guayacol y de 3-metil-2-butene-1-tiol. Esta reducci�n de la carga
t�rmica tambi�n afect� la calidad de la cerveza, incluyendo el color y amargor.
En consideraci�n a la calidad de la cerveza, es imprescindible determinar las
condiciones �ptimas del hervor y clarificaci�n del mosto.
Palabras claves: dimetil sulfuro, 3-metil-2-butene-1-tiol, aldeh�dos
Strecker, carga t�rmica, 4-vinil guayacol, hervor de mosto, clarificaci�n de
mosto
