Effect of Boiling Parameters on the Ratio of
trans-Iso-alpha-acids and cis-Iso-alpha-acids in Wort
MBAA TQ doi:10.1094/TQ-46-4-1027-01 |
VIEW ARTICLE
Chunfeng Liu (1,2), Mingping Zong (1,2), Jianjun Dong
(3), Feiyun Zheng (1,2), Yongxian Li (1,2), Qi Li (1,2), and Guoxian Gu
(1,2). 1. Key Laboratory of Industrial Biotechnology, Ministry of
Education, Wuxi 214122, Jiangsu Province, P. R. of China. 2. Lab of
Brewing Science and Engineering, Jiangnan University, Wuxi 214122,
Jiangsu Province, P. R. of China. 3. R & D Center, Tsingtao Brewery
Co., Ltd., Qingdao 266101, Shandong Province, P. R. of China.
Abstract
This paper presents a detailed study on the effect of boiling
conditions on the ratio of hop alpha-acids isomerization. High-performance
liquid chromatography analysis indicated that increasing boiling time
resulted in a more favorable formation of trans-iso-alpha-acids
than of cis-iso-alpha-acids. With the addition of the same quantity
of alpha-acids, when the boiling time was longer, hop utilization was
higher. The results show that boiling conditions, including time, wort pH,
original wort gravity, etc., can play an important role in the conversion
of hop alpha-acids to iso-alpha-acids.
Keywords: alpha-acids, beer flavor, cis-iso-alpha-acids,
iso-alpha-acids, trans-iso-alpha-acids, utilization
S�ntesis
Este es un estudio detallado del efecto de las condiciones de
hervor sobre la isomerizaci�n de alfa-�cidos del l�pulo. El an�lisis por
cromato�graf�a l�quida de alto desempe�o indica que el aumento del tiempo
de hervor resulta en la formaci�n de m�s trans-iso-alfa-�cidos que
de cis-iso-alfa-�cidos. Al aumentar el tiempo de hervor con la
misma cantidad de alfa-�cidos, se aumenta la utilizaci�n del l�pulo. Se
demuestra que las con�diciones del hervor, incluyendo tiempo, pH del
mosto, extracto original del mosto, etc., juegan un rol importante en la
conversi�n de alfa-�cidos del l�pulo en iso-alfa-�cidos.
Palabras
claves: alfa-�cidos, cis-iso-alfa-�cidos, iso-alfa-�cidos,
sabor de la cerveza, trans-iso-alfa-�cidos, utilizaci�n
