The Contribution of Post-Fermentation Bittering to Beer Composition and Stability

Robert T. Foster II; Hugo Patino; J. Colin Slaughter

首页> 外文期刊>Technical Quarterly >The Contribution of Post-Fermentation Bittering to Beer Composition and Stability

【24h】

The Contribution of Post-Fermentation Bittering to Beer Composition and Stability

机译：发酵后苦味对啤酒成分和稳定性的贡献

获取原文

获取原文并翻译 | 示例

掌桥外文数据库（机构版） >>

开具论文收录证明 >>

文献代查 >>

页面导航

摘要
著录项
相似文献
相关主题

摘要

Use of commercial and lab-prepared pre-isomerized hop extracts, yielding hopped beers form 10.8 to 37.6 IBU levels, resulted in improved microbiological and foam stabilities compared to unhoppped beers. The hopped beers also had significantly lower concentrations of Zn, Fe, and Cu than the unhopped beers. Poorer physical and flavor stabilities were observed in some of the Post-fermentation hopped beers resulting form higher to talpolyphe- Nols, which included the iso-alpha acid themselves, and higher Unsaturated fatty acids present in the pre-isomerized hop extracts, Respectively.

机译：使用商业和实验室制备的预异构啤酒花提取物，可产生10.8至37.6 IBU含量的啤酒花，与未啤酒花的啤酒相比，可提高微生物和泡沫的稳定性。跳跃啤酒还比未跳跃啤酒具有显着更低的Zn，Fe和Cu浓度。在某些发酵后的啤酒花啤酒中观察到较差的物理和风味稳定性，导致啤酒花多酚的含量更高，包括异α-酸本身，而预异构啤酒花提取物中的不饱和脂肪酸含量更高。

著录项

来源
《Technical Quarterly》 |2000年第1期|p.89-95|共7页
作者
Robert T. Foster II; Hugo Patino; J. Colin Slaughter;
展开▼
作者单位

展开▼
收录信息
原文格式 PDF
正文语种 eng
中图分类酿造工业;
关键词
Post-Fermentation Hopped Beer; Microbiological Stability of Post-Hopped Beer; Hop Extract/Microbiological Stability; Hop/Extract/From Stabiltiy;

机译：发酵后啤酒花啤酒后啤酒的微生物稳定性啤酒花提取物/微生物稳定性;跃点/提取/稳定;

相似文献

外文文献
中文文献
专利

1. Sensomics Analysis of Key Bitter Compounds in the Hard Resin of Hops (Humulus lupulus L.) and Their Contribution to the Bitter Profile of Pilsner-Type Beer [J] . Dresel Michael, Dunkel Andreas, Hofmann Thomas Journal of Agricultural and Food Chemistry . 2015,第13期

机译：啤酒花硬质啤酒中主要苦味化合物的感官分析及其对比尔森啤酒的苦味特征的贡献
2. Alterations of the Profiles of lso-α-Acids During Beer Ageing, Marked Instability of Trans-Iso-α-Acids And Implications for Beer Bitterness Consistency In Relation to Tetrahydroiso-α-Acids [J] . Luc De Cooman, Guido Aerts, Hildegard Overmeire Journal of the Institute of Brewing . 2000,第3期

机译：啤酒陈化过程中lso-α-酸的谱图变化，反式-iso-α-酸的明显不稳定性以及与四氢异α-酸有关的啤酒苦味一致性的含义
3. Radicaloid-Type Oxidative Decomposition Of Beer Bittering Agents Revealed [J] . Kevin Huvaere, Mogens L.Andersen, Karsten Olsen, Chemistry: A European journal . 2003,第19期

机译：揭示啤酒苦味剂的自由基型氧化分解
4. Replacement of kettle hops with (reduced) isomerised hop extracts: implications for beer bitterness and flavour stability [C] . Luc De Cooman, Guido Aerts, Gert De Rouck, EBC congress;Dublin 2003 . 2003

机译：用（减少的）异构啤酒花提取物代替啤酒花：对啤酒苦味和风味稳定性的影响
5. The evolution of phenolic compounds in red wine during post-fermentation maturation: Correlation with perceived astringency and bitterness. [D] . Qualia, Maureen Frances. 2008

机译：发酵后成熟过程中红酒中酚类化合物的演变：与涩味和苦味的相关性。
6. Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of Ganoderma lucidum Extract [O] . Anh N.H. Nguyen, Dimitra L. Capone, Trent E. Johnson, 2019

机译：发酵前后添加灵芝提取物的设拉子葡萄酒产品的挥发性成分和感官特征
7. Changes in the composition of hop resins taking place during long storing and their effect upon the content of bitter substances in the beer. [O] . M. VANČURA, J. BEDNÁŘ 1963

机译：在长期储存期间发生的啤酒花树脂组合物的变化及其对啤酒中苦物质含量的影响。
8. Contributions to Environmental Specimen Banking. Pt. 2. Decomposition and Stability Studies of Methylmercury in Water [R] . Ahmed, R. , Stoeppler, M. 1986

机译：对环境标本银行的贡献。铂。 2.水中甲基汞的分解和稳定性研究

The Contribution of Post-Fermentation Bittering to Beer Composition and Stability

摘要

著录项

相似文献

相关主题

期刊订阅