Use of Isomerized Hop Extract as a Replacement for Conventional Hop Extract and Its Influence on Beer Flavor
MBAA TQ doi:10.1094/TQ-46-2-0430-01 |
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Willi Mitter and Sandro Cocuzza. Hopsteiner,
Simon H. Steiner, Hopfen, GmbH, Mainburg, Germany.
Abstract
The procurement of raw materials has become an increasingly
important factor for brewers. Depending on the crop year, not only malt,
but also hops could be available in limited supply. Brewers using
conventional hop products have limited options for reacting to this
situation by optimizing their hopping formulations. One option for working
around possible hop shortages might be the use of isomerized hop products.
IKE (isomerized kettle extract) is one of the products that could be used
as a replacement for CO(2) hop extract. However, in addition to any
financial benefits, it is essential to preserve the sensory
characteristics of the beer. To obtain reliable data, extensive
commercial-scale brewing trials were carried out. Analyses of hop
products, wort, and beer samples were performed. Bitter compounds were
quantified using specific (HPLC) and nonspecific (UV-spectro) methods. For
hop aroma components, especially the compound linalool, which has a major
impact on beer character, a method using GC-FID was applied for analyses
of wort and beer samples. Samples were taken at different stages of wort
boiling, which made it possible to obtain exact information about the
solubilization of alpha- and iso-alpha-acids
and the evaporation of hop aroma compounds during wort boiling. Beer
samples were evaluated by a trained tasting panel. The trials demonstrated
that IKE is a suitable kettle hop product that can be used to reduce
hopping costs without affecting the sensory characteristics of a beer.
Keywords: beer flavor, hop extract, IKE, isomerized kettle hop
extract
S�ntesis
La compra de materias primas es ahora un factor muy importante para
las cerveceras. Dependiendo de la a�o de cosecha, no s�lo la malta, pero
tambi�n los l�pulo pod�a ser en cantidades limitadas disponible. Las
cerveceras utilizando productos convencionales de l�pulo est�n limitados
en cuanto a como reaccionar a esta situaci�n mediante la optimizaci�n de
sus formulaciones de lupulado. Una opci�n para trabajar alrededor de
escaseces posibles del l�pulo pudo ser el uso de los productos
isomerizados del l�pulo. IKE (extracto isomerizado para la paila) es un
producto que puede ser utilizado en lugar de extracto CO2 de l��pulo.
Considerando que es imprescindible mantener las caracter�sticas
sensoriales del producto (aparte de cualquier beneficio financiero), se
realizaron extensas pruebas cerveceras a escala industrial, analizando
tanto los productos de l�pulo utilizados como los mostos y la cerveza
final. Las sustancias amargas fueron cuantificadas mediante m�todos
anal�ticos espec�ficos (HPLC) como no espec�ficos (espectro-UV). Para
determinar componentes arom�ticos del l�pulo (especialmente el linalol,
tan importante para el car�cter del aroma), se utiliz� un m�todo usando
GC-FID para analizar las muestras de mosto y de cerveza. Se tomaron
muestras de mosto a diferentes etapas de la cocci�n para poder obtener
informaci�n exacta en cuanto a la solubilizaci�n de los �cidos alfa e
iso-alfa, y para medir la evaporaci�n de los arom�ticos del l��pulo
durante el d�correr de la cocci�n. Se demostr� que IKE es un producto de
l�pulo adecuado para la adici�n en la paila con el fin de reducir los
costos del lupulado sin afectar las caracter�sticas de la cerveza.
Palabras claves: extracto de l�pulo, extracto isomerizado de l�pulo
para paila, IKE, sabor y aroma de cerveza
