![]() There are three main ways of adding hops (i.e., kettle, late, or dry hopping), late hopping and dry hopping have become key tools for brewers to impart beer with an intense hoppy aroma ( 12, 13). Hops contain numerous bicyclic and tricyclic minor terpene hydrocarbons, the most important of which are the monoterpene alcohols, linalool and geraniol, as well as their isomers nerol and α-terpineol ( 11, 12), which impart floral, geranium-like, fresh, and citrus notes to beer ( 13), contribute to inhibiting beer spoilage bacteria, and improving taste and foam stability ( 11). The main volatile component of hops is its essential oil, 80% of which is composed of myrcene, α-humulene, and β-caryophyllene ( 9), however, these volatiles contribute little to the beer aroma, because of their low water solubility and their tendency to oxidize and evaporate during heating and fermentation ( 10). Hops ( Humulus lupulus L.) are an essential ingredient in beer manufacturing, providing the characteristic bitter taste and attractive aroma of the final beverage ( 8). The flavor of beer is influenced by the ingredients, particularly by auxiliary ingredients, the yeast, the brewing process and the fermentation conditions ( 4– 7). The main differences between craft and mass-produced beer are a more concentrated raw wort, the addition of a greater variety and quantity of hops, or the addition of other auxiliary flavor/nutritional ingredients, such as fruits, tea and natural plant extracts. In recent years, consumer preference has increasingly emphasized the flavor and nutritional qualities of beer, which has increased interest and demand for craft beers ( 3). Beer production comprises several stages, namely, mashing, boiling, fermentation, maturation and solid liquid separations (wort separation, wort clarification, and rough beer clarification) ( 2). Functional properties to beer were added by substituting jasmine tea extract for hops during late hopping.īeer is one of the most widely consumed alcoholic beverages worldwide water, malt, hops, and yeast are the four main ingredients used in the production of beer ( 1). The inhibition of amylase activity by JTB was 30.5% higher than that of HOPB. The antioxidant capacity of JTB was much higher than that of HOPB. Sensory evaluation indicated that addition of JTE increased the floral and fresh-scent aromas, reduced bitterness and improved the organoleptic quality of the beer. Linalool was the most important aroma compound in hopped (HOPB) and jasmine tea beer (JTB), but other flavor components were markedly different, including dimeric catechins, flavone/flavonol glycosides, and bitter acids and derivatives. The addition of JTE improved the beer foam stability 1.52-fold, and increased the polyphenol and organic acid contents. Hops provide the characteristic bitter taste and attractive aroma to beer in this study, hops were replaced by jasmine tea extract (JTE) during late-hopping. 5Department of Biology, University of Naples Federico II, Naples, Italy.4School of Food and Bioengineering, Zhejiang Gongshang University, Hangzhou, China.3College of Tea Science, Guizhou University, Guiyang, China.2Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China.1Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China.Top In-App Purchases: Full Version - included.De-Quan Chen 1,2, Chun Zou 1 *, Yi-Bin Huang 1,3, Xuan Zhu 4, Patrizia Contursi 5, Jun-Feng Yin 1 and Yong-Quan Xu 1 * Drag the file in archive to the desktop to extract directly. ![]()
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