About: The effect of hop beta acids oxidation products on beer bitterness

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
rdfs:seeAlso	http://kvasnyprumysl.cz/en/journal/2013/10-11
Description	Instability and tendency to oxidation depending on conditions is a dominant property of hop beta acids. This property has an impact on both the hop storage and the beer brewing process. Approximately one half of the amount decomposes in the air at room temperature in the course of one month. After 6 months the rate of degradation is more than 90%. The dynamics of the decomposition is much slower in leaf hops, primarily during the first 6 months of storage. Changes of beta acids during ageing explain why the bittering potential of old hops does not decline proportionally to the alpha acid loss. A large share of degradation products are formed by cyclization of prenyl side chains of beta acids (tricyclolupulones and hydroxytricyclolupulones). Beers hopped by oxidation products of beta acids at the rate of 20g/hl showed distinct sensorial bitterness that was not unpleasant and clinging. The bittering potential of oxidation products of beta acids reaches approximately 35–40% of the bitterness of iso-alpha acids. Krofta, K. – Vrabcová, S. – Mikyška, A. – Jurková, M.: Der Einfluss der Oxidationsprodukten Beta Säuren des Hopfens auf die Instability and tendency to oxidation depending on conditions is a dominant property of hop beta acids. This property has an impact on both the hop storage and the beer brewing process. Approximately one half of the amount decomposes in the air at room temperature in the course of one month. After 6 months the rate of degradation is more than 90%. The dynamics of the decomposition is much slower in leaf hops, primarily during the first 6 months of storage. Changes of beta acids during ageing explain why the bittering potential of old hops does not decline proportionally to the alpha acid loss. A large share of degradation products are formed by cyclization of prenyl side chains of beta acids (tricyclolupulones and hydroxytricyclolupulones). Beers hopped by oxidation products of beta acids at the rate of 20g/hl showed distinct sensorial bitterness that was not unpleasant and clinging. The bittering potential of oxidation products of beta acids reaches approximately 35–40% of the bitterness of iso-alpha acids. Krofta, K. – Vrabcová, S. – Mikyška, A. – Jurková, M.: Der Einfluss der Oxidationsprodukten Beta Säuren des Hopfens auf die (en)
Title	The effect of hop beta acids oxidation products on beer bitterness The effect of hop beta acids oxidation products on beer bitterness (en)
skos:prefLabel	The effect of hop beta acids oxidation products on beer bitterness The effect of hop beta acids oxidation products on beer bitterness (en)
skos:notation	RIV/60193697:_____/13:#0000816!RIV14-MZE-60193697
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(QI91B227)
http://linked.open...iv/cisloPeriodika	10-11
http://linked.open...vai/riv/dodaniDat	2014
http://linked.open...aciTvurceVysledku	Jurková, Marie Mikyška, Alexandr
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Výzkumný ústav pivovarský a sladařský, a.s.
http://linked.open...dnocenehoVysledku	71548
http://linked.open...ai/riv/idVysledku	RIV/60193697:_____/13:#0000816
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	hops; alpha acids; beta acids; beer; hops ageing; decomposition products; wort boiling (en)
http://linked.open.../riv/klicoveSlovo	decomposition products hops ageing beta acids beer wort boiling alpha acids hops
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[E359100AF584]
http://linked.open...i/riv/nazevZdroje	Kvasný průmysl
http://linked.open...in/vavai/riv/obor	CB
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...vavai/riv/projekt	Significance of hop beta acids for Czech beers
http://linked.open...UplatneniVysledku	2013
http://linked.open...v/svazekPeriodika	59
http://linked.open...iv/tvurceVysledku	Jurková, Marie Krofta, K. Mikyška, Alexandr Vrabcová, S.
issn	0023-5830
number of pages	7 (xsd:int)

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