| Issue |
BIO Web Conf.
Volume 59, 2023
2023 5th International Conference on Biotechnology and Biomedicine (ICBB 2023)
|
|
|---|---|---|
| Article Number | 01016 | |
| Number of page(s) | 5 | |
| Section | Biotechnology and Cell Structure Analysis | |
| DOI | https://doi.org/10.1051/bioconf/20235901016 | |
| Published online | 08 May 2023 | |
Aging of Hops and Their Effects on India Pale Ale Flavor
1 School of Bioengineering, Key Microbiology Laboratory of Shandong Province, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
2 Shandong Freda Biotech Co., Ltd, Jinan, China
a 624746659@qq.com
b 1067677959@qq.com
c 7787942@qq.com
d hao_junzhang@126.com
e congnie2009@163.com
In this experiment, two hops varieties Simcoe and Saaz were selected as the research objects to explore the influence of hops on beer flavor after aging treatment under different conditions. The hops obtained under five different aging conditions were subjected to fermentation experiments. The aroma characteristics of hop oil, beer samples at different brewing stages and finished beer were analyzed by gas chromatography-mass spectrometry (GC/MS). The results showed that, except caryophyllene oxide (0.21 μ g/L and 0.15 μg/L), the contents of other aroma compounds decreased. The results of expert sensory evaluation and consumer evaluation survey were combined with the experimental data for analysis. We found that moderate aging may make beer more drinkable. Among them, hops represented by Simcoe with more aroma substances will lose their original aroma after aging. However, hops with higher humulus content represented by Saaz became softer after moderate aging treatment.
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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