Influence of the drying process of Cascade hop and the dry-hopping technique on the chemical, aromatic and sensory quality of the beer.

Autor: Monacci E; Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy. Electronic address: e.monacci1@studenti.unipi.it., Baris F; Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Viale Fanin 40, Bologna 40127, Italy. Electronic address: federico.baris2@unibo.it., Bianchi A; Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy. Electronic address: alessandro.bianchi@phd.unipi.it., Vezzulli F; Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy. Electronic address: fosca.vezzulli@unicatt.it., Pettinelli S; Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy. Electronic address: stefano.pettinelli@phd.unipi.it., Lambri M; Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy. Electronic address: milena.lambri@unicatt.it., Mencarelli F; Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy. Electronic address: fabio.mencarelli@unipi.it., Chinnici F; Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Viale Fanin 40, Bologna 40127, Italy. Electronic address: fabio.chinnici@unibo.it., Sanmartin C; Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; Interdepartmental Research Centre 'Nutraceuticals and Food for Health', University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy. Electronic address: chiara.sanmartin@unipi.it.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Dec 01; Vol. 460 (Pt 2), pp. 140594. Date of Electronic Publication: 2024 Jul 25.
DOI: 10.1016/j.foodchem.2024.140594
Abstrakt: Drying techniques are important for hop storage and quality. The stage of hop addition in beer is another important issue. This study focuses the impact of two drying techniques [freeze-dryer (F) and hot-stove (H)] of Cascade hop, on the chemical, aromatic and sensory quality of beer, comparing beers produced without (BF and BH) and with dry-hopping technique (BFDH and BHDH). Dry-hopping with H significantly increased the bitterness index and reduced the titratable acidity. Isoamyl acetate (450.60 μg/L) and ethyl caprylate (313.60 μg/L) were in high content especially in BH while, ethyl-n-caproate (359.37 μg/L) had the highest content in BF. The beers made with dry-hopping technique, had a significantly higher content in terpenes especially in BFDH (1006.18 μg/L). Sensory evaluation indicated difference preferences, with freeze-dried hop beers generally favored. In conclusion, depending on the type of beer desired, hops dried in different way and a specific hopping technique can be chosen.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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