About: Stability of hop beta acids and their decomposition products during natural ageing

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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://www.actahort.org/members/showpdf?booknrarnr=1010_26
Description	Instability and tendency to oxidation depending to conditions is a dominant property of hop beta acids. Mentioned property has an impact both on hop storage and beer brewing process. Approximately half amount decomposes at room temperature under open air conditions in the course of one month. After 6 months the rate of degradation is more than 90%. Dynamics of decomposition is much slower in leaf hops, primarily during first 6 months of storage. Beers hopped by partially oxidized beta acids showed perceptible sensorial bitterness. Bitterness was pleasant and not clinging. Changes of beta acids in the course of ageing explain that bittering potential of old hops does not declines proportionally to alpha acid loss. A large share of degradation products are formed by cyclization of prenyl side chains of beta acids as arises from mass spectra analysis (tricyclolupulones and hydroxytricyclolupulones). Comparison of decomposition products mass spectra emerging during natural ageing and laboratory wort boiling shows discovery of several unpair fragments beside of many identical ones. It indicates that decomposition products of beta acids established during natural ageing and wort boiling process are not fully idetical. Instability and tendency to oxidation depending to conditions is a dominant property of hop beta acids. Mentioned property has an impact both on hop storage and beer brewing process. Approximately half amount decomposes at room temperature under open air conditions in the course of one month. After 6 months the rate of degradation is more than 90%. Dynamics of decomposition is much slower in leaf hops, primarily during first 6 months of storage. Beers hopped by partially oxidized beta acids showed perceptible sensorial bitterness. Bitterness was pleasant and not clinging. Changes of beta acids in the course of ageing explain that bittering potential of old hops does not declines proportionally to alpha acid loss. A large share of degradation products are formed by cyclization of prenyl side chains of beta acids as arises from mass spectra analysis (tricyclolupulones and hydroxytricyclolupulones). Comparison of decomposition products mass spectra emerging during natural ageing and laboratory wort boiling shows discovery of several unpair fragments beside of many identical ones. It indicates that decomposition products of beta acids established during natural ageing and wort boiling process are not fully idetical. (en)
Title	Stability of hop beta acids and their decomposition products during natural ageing Stability of hop beta acids and their decomposition products during natural ageing (en)
skos:prefLabel	Stability of hop beta acids and their decomposition products during natural ageing Stability of hop beta acids and their decomposition products during natural ageing (en)
skos:notation	RIV/60193697:_____/13:#0000824!RIV14-MZE-60193697
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(QI91B227)
http://linked.open...vai/riv/dodaniDat	2014
http://linked.open...aciTvurceVysledku	Jurková, Marie Mikyška, Alexandr
http://linked.open.../riv/druhVysledku	D - Článek ve sborníku
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	107385
http://linked.open...ai/riv/idVysledku	RIV/60193697:_____/13:#0000824
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...ontrolniKodProRIV	[9A2AE01AB9D6]
http://linked.open...v/mistoKonaniAkce	Žatec,ČR
http://linked.open...i/riv/mistoVydani	Belgium
http://linked.open...i/riv/nazevZdroje	Proceedings of theThird International Humulus Symposium, Acta Horticulturae No. 1010
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	6 (xsd:int)
http://linked.open...vavai/riv/projekt	Significance of hop beta acids for Czech beers
http://linked.open...UplatneniVysledku	2013
http://linked.open...iv/tvurceVysledku	Hajšlová, J. Jurková, Marie Krofta, K. Mikyška, Alexandr Vrabcová, S. Čajka, T.
http://linked.open...vavai/riv/typAkce	WRD - Světová
http://linked.open.../riv/zahajeniAkce	2012-01-01 (xsd:date)
issn	0567-7572
number of pages	10 (xsd:int)
http://purl.org/ne...btex#hasPublisher	International Society for Horticultural Science
https://schema.org/isbn	978-90-6605-696-1

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