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首页> 外文期刊>Monatsschrift fur Brauwissenschaft >Influence of pre-isomerised hop on taste and foam stability of beer
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Influence of pre-isomerised hop on taste and foam stability of beer

机译：预异构啤酒花对啤酒口味和泡沫稳定性的影响

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摘要

Addition of hop products into a wort boiling process supplies colloidal, biological, organoleptic and foam stability as well as hop affects bitterness, aroma, colour and gushing. Nowadays hop pellets, extracts and pre-isomerised hop products are used. Using of pre-isomerized hops makes manipulation easier because of lower dosing and increases utilisation. Price level of the hops comparing with HHT hops is lower by one half in average and bitterness analytical results are reached on the same level. During measurement of bitter substances by BU method there were no differences in values, but isohumulones measurement shows that felt bitterness is higher, it is BU x 1,2. There was no influence neither on foam stability nor gushing creation. The negative taste properties were found during organoleptic tests; mainly in beers with higher hop content, tart and higher hoppy and ester taste was determined as negative taste properties.
机译：在麦芽汁煮沸过程中添加啤酒花产品可提供胶体，生物学，感官和泡沫稳定性，并且啤酒花会影响苦味，香气，颜色和喷涌感。如今，啤酒花颗粒，提取物和预异构化啤酒花产品被使用。使用预先异构化的啤酒花，可降低剂量并提高利用率，从而使操作更加容易。与HHT啤酒花相比，啤酒花价格水平平均降低了一半，并且苦味分析结果达到了相同水平。用BU法测定苦味物质的值没有差异，但异hu草酮的测定结果表明，苦味较高，为BU×1,2。既不影响泡沫稳定性也不影响喷出物。在感官测试中发现了不良的味觉特性；主要在啤酒花含量较高，酸，啤酒花和酯味较高的啤酒中被确定为负面味道。

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